Fermentation method of Huangkui tea

Abstract

The invention discloses a fermentation method of Huangkui (a tea variety produced in Anhui, China) tea. The fermentation method comprises the following steps of uniform paving for naturally airing, performing de-enzyme, rolling, screening and fermentation oxygen control; carrying out refined big and small leaf fermentation during Huangkui tea fermentation, and meanwhile, controlling oxygen in thefermentation process to realize aerobic fermentation and anaerobic fermentation of Huangkui tea leaves. The fermentation degree of the Huangkui tea leaves is greatly improved, the fermented Huangkui tea leaves are stronger in fragrance, and nutrient elements are more easily absorbed by human bodies.

Description

technical field

[0001] The invention relates to the field of tea, in particular to a method for fermenting Huangkui tea. Background technique

[0002] The original species of "Huang Kui" tea tree comes from the natural variation of the local tea tree population in Biqiao Town, Langxi County, Anhui Province. The original mother tree is preserved in Anhui Hongyun Tea Co., Ltd., Langxi County, Xuancheng City, Anhui Province. In 2008, the protective excavation and utilization of the original mother tree began. Huangkui tea has "tender yellow lotus fragrance of dry tea, mellow apricot yellow tea soup, and golden and rich leaf bottom". It is rich in amino acids and lutein, which integrates color, aroma, taste, shape and nutrition. As we all know, amino acids and lutein can prolong life Therefore, Huangkui tea is a rare and rare tea, but the current processing methods of Huangkui tea have not fully utilized its nutritional value, and the improvement of the aroma of Huangkui tea is...