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Yellow tea and preparation method thereof

A technology for dull yellow and green tea, applied in the field of yellow tea and its preparation, can solve the problems of different processing time, different transformation of fresh tea leaves, etc., and achieve the effects of easy operation, improving the color of tea soup, and reducing the content of tea polyphenols.

Pending Publication Date: 2021-05-18
GUIZHOU TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen that the above-mentioned prior art documents focus on improving the yellow tea taste, taste, functional compounding, etc., and the process steps and process parameters of the yellow tea production itself will bring different degrees to the quality of the final yellow tea product. For example, different temperature, humidity and processing time will lead to completely different transformations of tea polyphenols, theaflavins, carotene, and leaf green in fresh tea leaves

Method used

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

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Experimental program
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Effect test

Embodiment 1

[0032] Yellow tea preparation method, comprises the following steps:

[0033] (1) pluck tea greens, spread them 2cm thick in a stall room (25-30° C.), and spread them until the water content of tea greens remains between 76-78%, so as to obtain once-spread green leaves;

[0034] (2) Send the once-spread green leaves into the green shaker for 1 minute, take them out, spread them in the spreading room (25-30°C) for 2 cm, and spread them until the water content is maintained at 55-60% , get the green leaves for the second time;

[0035] (3) The green leaves of the secondary spreading are fixed by microwave, and the green leaves are fixed at a temperature of 120° C. for 1 min, cooled to normal temperature, and the green leaves are obtained;

[0036] (4) Send the green leaves into the kneading machine for two kneading, and the first kneading is kneading at room temperature, the second kneading is kneading at 40°C, each kneading time is 1h, deblocking, and kneading leaves ; Descri...

Embodiment 2

[0056] Yellow tea preparation method, comprises the following steps:

[0057] (1) pluck tea greens, spread them 2cm thick in a stall room (25-30° C.), and spread them until the water content of tea greens remains between 76-78%, so as to obtain once-spread green leaves;

[0058] (2) Send green leaves once into the shaker for 5 minutes, take them out, spread them in the spreading room (25-30°C) for 2 cm, and spread them until the water content is maintained at 55-60% , get the green leaves for the second time;

[0059] (3) The green leaves of the secondary spreading are treated with microwave for 5 minutes at a temperature of 150° C., cooled to normal temperature, and the green leaves are obtained;

[0060] (4) Send the green leaves into the kneading machine for two kneading, and the first kneading is kneading at room temperature, the second kneading is kneading at 90°C, each kneading time is 1h, deblocking, and kneading leaves ; Described kneading is to adopt light pressure ...

Embodiment 3

[0065] Yellow tea preparation method, comprises the following steps:

[0066] (1) pluck tea greens, spread them 2cm thick in a stall room (25-30° C.), and spread them until the water content of tea greens remains between 76-78%, so as to obtain once-spread green leaves;

[0067] (2) Send green leaves once into the shaker for 3 minutes, take them out, spread them in the spreading room (25-30°C) for 2 cm, and spread them until the water content is maintained at 55-60% , get the green leaves for the second time;

[0068] (3) Microwave the green leaves for the second spreading, fix the green leaves at a temperature of 150° C. for 1 min, cool to normal temperature, and obtain the green leaves;

[0069] (4) Send the green leaves into the kneading machine for two kneading, and the first kneading is kneading at room temperature, the second kneading is kneading at 60°C, each kneading time is 1h, deblocking, and kneading leaves ; Described kneading is to adopt light pressure 12min, he...

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Abstract

The invention relates to the technical field of tea leaf processing, in particular to yellow tea and a preparation method thereof. The yellow tea is prepared by adopting tea leaves with specific quality as raw materials through primary spreading, green leaf rocking, secondary spreading, fixation, two-time rolling, dehydration, staged heaping for yellowing, drying, spreading for airing and aroma enhancement, so that the obtained yellow tea is low in tea polyphenol content and high in caffeine content, the theaflavin content is high, the thearubigin content is low, the taste is improved, the bitterness of tea soup is reduced, besides, the tea has rich flower fragrance, and the tea soup is apricot yellow and bright in color, and sweet and mellow in taste. Through experimental research, the caffeine content of the yellow tea is maintained at 2.4 mg / ml or above, the tea polyphenol content is reduced to 11 mg / ml or below, the theaflavin content reaches 11% or above, and the thearubigin content reaches 2% or below.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to yellow tea and a preparation method thereof. Background technique [0002] There are similarities between yellow tea production and green tea production process, the difference is that there is an additional suffocation fermentation process, which is also the main feature of yellow tea process. The color of yellow tea soup is bright apricot yellow, the taste is mellow and delicious, with high aroma, strong taste, and resistance to foaming. Yellow tea is cold in nature and has the effect of detoxifying and reducing fever. Fresh tea leaves contain chlorophyll, carotene, and lutein. After the yellow tea processing process, the chlorophyll of yellow tea leaves is destroyed, making lutein and carotene dominant. Lutein and carotene are collectively referred to as carotenoids. In a long-term high-temperature and high-humidity environment, carotenoids will undergo cyclization to...

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 张小琴沈强
Owner GUIZHOU TEA RES INST
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