Yellow tea and preparation method thereof

A technology of yellow tea and Jinxuan tea tree, applied in the field of yellow tea and its preparation, can solve the problems of lower product quality, dull product aroma, long processing time, etc., achieve sweet and long aroma, avoid dull taste and turbidity of tea soup Effects of deterioration and shortening of processing time

Pending Publication Date: 2020-03-20
广东翔顺象窝禅茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, in the preparation method of traditional yellow tea, due to the adoption of the stuffy yellow process, and the process is complicated, and the processing time is long, it is easy to cause odors such as stuffy taste and tea soup turbidity and deterioration in the product processing process to reduce product quality, making the product The aroma is dull and without sweetness

Method used

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  • Yellow tea and preparation method thereof
  • Yellow tea and preparation method thereof
  • Yellow tea and preparation method thereof

Examples

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preparation example Construction

[0027] The present embodiment provides a kind of preparation method of yellow tea, comprises the following steps:

[0028] (1) Spreading: spread the fresh leaves, and spread the leaves;

[0029] (2) Finishing: the leaves are spread out at 220-300°C for (8-15) minutes to obtain green leaves;

[0030] (3) kneading: kneading the green leaves to obtain kneading leaves;

[0031] (4) initial drying or initial frying: initial drying or initial frying of the kneaded leaves until the moisture content is 10-20%, to obtain initial drying leaves or initial frying leaves;

[0032] (5) Titian: seal the first-baked leaves or first-fried leaves at 75-100° C. to obtain Titian leaves;

[0033] (6) Re-drying or re-frying: re-drying or re-frying the Titian leaves until the water content is below 6%.

[0034] Preferably, the time for sealing and improving fragrance in step (5) is (3-6) hours. Further preferably, the time for sealing and enhancing fragrance in step (5) is (3.5-4.5) hours.

[0...

Embodiment 1

[0048] (1) Spreading: Take 15 kg of fresh leaves of Yinghong No. 9 with one bud and two leaves, spread them for 12 hours, and spread the leaves;

[0049] (2) Finishing: Throw 15 kilograms of said spreading leaves in the drum-type gas fixing machine, and at 260° C., finish for 4 minutes at a speed of 20 rpm (for the tea leaves obtained, see figure 2 ), then reduce the speed to 8 rev / min and continue to finish for 6 minutes, the leaves are released, and the leaves are cooled with cold wind (for the tea leaves obtained, see figure 1 );

[0050] (3) Kneading: Put the cooled green leaves into the 40-type kneading machine, first knead for 5 minutes in the air, then lightly press for 7 minutes, knead for 3 minutes in the air, 7 minutes in the medium pressure, and knead for 3 minutes in the air, and the lower leaves will be kneaded; Gained kneading leaves are deblocked with a deblocker;

[0051] (4) initial drying: the kneading leaves after deblocking are initially dried with a thi...

Embodiment 2

[0055] (1) Spreading: Take 15 kg of fresh leaves of Jinxuan with one bud and two leaves, and spread them for 12 hours, until the leaves are spread;

[0056] (2) Finishing: Throw 15 kg of the spread leaves in the drum-type gas fixing machine, at 260°C, finish with a speed of 20 rpm for 4 minutes, then reduce the speed to 8 rpm and continue for 6 minutes , out of the leaves, cool and kill the green leaves with cold wind;

[0057] (3) Kneading: Put the cooled green leaves into the 40-type kneading machine, first knead for 5 minutes in the air, then lightly press for 7 minutes, knead for 3 minutes in the air, 7 minutes in the medium pressure, and knead for 3 minutes in the air, and the lower leaves will be kneaded; Gained kneading leaves are deblocked with a deblocker;

[0058] (4) Initial frying: Stir-fry the unblocked rolled leaves with a drum-type gas greening machine at 260°C at a speed of 20 rpm until there is no green stem, and the hand feels thorny (the water content is 15...

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Abstract

The invention relates to yellow tea and a preparation method thereof. The method comprises the following steps: (1) spreading: spreading fresh leaves to obtain spread leaves; (2) de-enzyming: performing de-enzyming on the spread leaves at 220-300 DEG C for 8-15 minutes to obtain de-enzymed leaves; (3) rolling: rolling the de-enzymed leaves to obtain rolled leaves; (4) primary baking or primary frying: primarily drying or primarily frying the rolled leaves until water content of the rolled leaves is 10-20%, to obtain primarily-dried leaves or primarily-fried leaves; (5) aroma extraction: sealing the primarily-dried leaves or the primarily-fried leaves under 75-100 DEG C for aroma extraction to obtain aroma-extracted leaves; and (6) re-baking or re-frying: re-baking or re-frying the aroma-extracted leaves until water content of the aroma-extracted leaves is less than 6%. The method is simple to operate. The prepared yellow tea has no smoldering taste, yellow and bright soup color and strong sweet flavor.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to yellow tea and a preparation method thereof. Background technique [0002] Yellow tea is a unique tea in my country, and its quality characteristic is yellow soup and yellow leaves. The "boring yellow" process is the main feature of yellow tea making method, and also the basic difference between it and green tea. Or referred to as "initial package", "repackage", "wort pile") process. Stuffy yellow under the action of hot and humid steaming, the chlorophyll is destroyed and changes. The finished tea leaves are yellow or green, which increases the free amino acids and volatile substances in the tea. Pale yellow, named boring yellow. [0003] The specific operation of yellow tea stuffing process includes many methods, for example, by stacking semi-finished tea leaves, by patting semi-finished tea leaves and covering them with cotton sleeves, and by wrapping semi-finished tea leaves ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 马成英苗爱清乔小燕陈维胡蝶庞式
Owner 广东翔顺象窝禅茶有限公司
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