A processing method of special yellow tea and its product

Abstract

The present invention relates to a processing method and product of a kind of characteristic yellow tea, specifically: first, the picked yellow tea tree fresh leaves are subjected to microwave killing, then, put into a temperature and humidity controlled closed space for the first time to be suffocated, then kill the second green with microwave, then arrange the strips to make a shape, then put into a temperature and humidity controlled closed space for the second time to be suffocated, then use light waves to lose water, arrange the strips to make a shape, then put into a temperature and humidity controlled closed space for the third time to be suffocated, then after the third time to arrange the strips to make a shape, use light waves to dry to a water content of 8-10%, then carry out 1.5-3 months of natural yellowing, finally use far infrared to increase the fragrance to a water content of 6-7%, that is, obtain a characteristic yellow tea finished product. The characteristic yellow tea product prepared by the present application has yellow-green and transparent yellow dry tea, bright sunflower yellow soup color, and fresh and lively golden leaf bottom; at the same time, the physical and chemical indicators of the yellow tea product are better than those of conventional yellow tea, the soluble sugar and amino acid content are high, the tea polyphenol content is relatively low, and it is sweet and refreshing.

Description

Technical Field

[0001] The invention relates to a tea processing method, in particular to a special yellow tea processing method and a product thereof. Background Art

[0002] Yellow tea is a specialty of China and belongs to the category of lightly fermented tea. The common processing process of yellow tea is: fresh leaves withering - steaming yellow - shaping - drying. The steaming yellowing process mainly involves wrapping the withering and rolling tea leaves with yellow paper, or piling them up and covering them with wet cloth for several dozen minutes or more than ten hours, which promotes the non-enzymatic auto-oxidation of the tea leaves under the action of water and heat, forming yellow soup and yellow leaves.

[0003] However, studies have found that yellow tea prepared using conventional yellow tea processing technology has problems such as dry tea color being withered and yellow, aroma being dull, taste being bitter, and leaves being not fresh. In addition, the appearance quality of the yellow tea is also poor, with a darker color, which cannot meet consumers' demand for higher quality yellow tea, and also makes it impossible to further increase the economic value of yellow tea. Summary of the invention

[0004] The invention aims to provide a processing method for characteristic yellow tea in view of the problems that yellow tea products prepared by the existing yellow tea processing method have poor appearance quality, dull color, yellow tea is not yellow, and the quality is not high, etc. The processing method adopts yellow tea tree fresh leaves as raw materials, adopts modern tea processing facilities and technical methods and combines with traditional yellowing process, breaks the boundary between variety yellow tea and process yellow tea, integrates variety yellow and process yellow, forms a brand-new characteristic yellow tea product, the color of dry tea is yellow-green and transparent yellow, the color of soup is transparent sunflower yellow, the leaf bottom is fresh and golden yellow, and truly becomes a yellow tea product with "three yellow" characteristics, namely: yellow color, yellow soup and yellow leaf bottom; the physical and chemical indicators of the finished yellow tea are better than those of conventional yellow tea, the amino acid content is high, the taste is fresh and sweet, and it belongs to a rare high-quality characteristic yellow tea product.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] A method for processing characteristic yellow tea comprises the following steps:

[0007] Step 1, picking fresh leaves from yellowed tea trees, and then killing the picked fresh leaves with microwaves to obtain first killed tea leaves;

[0008] Step 2, the tea leaves obtained in step 1 are first steamed to yellow, the thickness of the tea leaves is 5-10 cm, and the surface of the tea leaves is covered with a wet towel or gauze. The tea leaves can be turned 1-2 times during the steaming process. The temperature of the enclosed space is maintained at 40-60°C, the relative humidity is 85-95%, and the time is 3-6 hours;

[0009] Preferably, the yellowing is carried out by stacking in a closed space, which is a closed box or a closed room, and the closed space is a space capable of controlling temperature, relative humidity, light and oxygen content.

[0010] Step 3, the tea leaves treated with the first yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilized tea leaves;

[0011] Step 4: The tea leaves obtained in step 3 are subjected to the first stripping, and the stripping temperature is controlled at 40-60° C. to control the moisture content of the tea leaves to 40-50%. Preferably, the stripping is carried out on a multifunctional stripping machine.

[0012] Step 5, the tea leaves obtained in step 4 are subjected to a second yellowing process, the thickness of the tea leaves is 8-15 cm, and the surface is covered with a wet towel or gauze. The tea leaves can be turned over 1-2 times during the yellowing process, the temperature of the enclosed space is maintained at 30-50° C., the relative humidity of the air is 85-95%, and the time is 6-10 hours; preferably, the tea leaves are piled up in a closed space for yellowing.

[0013] Step 6, drying the tea leaves after the second yellowing treatment in step 5 by light wave to lose 5%-10% of moisture;

[0014] Step 7, the tea leaves obtained in step 6 are sorted for the second time, the sorting temperature is controlled at 30-40°C, and the moisture content of the tea leaves is controlled at 25-35%; preferably, the tea leaves are sorted on a multifunctional sorting machine.

[0015] Step 8, the tea leaves obtained in step 7 are subjected to a third yellowing process, the thickness of the stacked tea leaves is 8-15 cm, and the surface is covered with a wet towel or gauze. The tea leaves can be turned over 1-2 times during the yellowing process, the temperature of the enclosed space is maintained at 30-40°C, the relative humidity of the air is 85-95%, and the time is 10-12 hours; preferably, the tea leaves are stacked in a closed space for yellowing.

[0016] Step 9, the tea leaves obtained in step 8 are sorted for the third time, the sorting temperature is controlled at 30-40°C, and after sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 8-10%; preferably, the tea leaves are sorted on a multifunctional tea-stripping machine.

[0017] Step 10, stacking the tea leaves obtained in step 9 in an aluminum foil bag, allowing them to naturally turn yellow under room temperature and away from light, with the temperature and relative humidity maintained at the natural temperature and humidity state indoors for 1.5 to 3 months;

[0018] Step 11: The tea leaves obtained in step 10 are scented by a far-infrared scenting machine until the moisture content of the tea leaves is 6% to 7%, thereby obtaining a characteristic yellow tea product.

[0019] The method for processing characteristic yellow tea provided by the invention comprises the following steps: firstly, killing green by microwave on fresh leaves of tea trees with yellowed leaves picked, then killing green by primary steaming at high temperature and high humidity in a closed space, killing green by microwave, straightening and shaping, then killing yellow by secondary steaming at high temperature and high humidity, then losing water by light waves, straightening and shaping, then killing yellow by third steaming at low temperature and high humidity, then killing green by third steaming at low temperature and high humidity, killing green by light waves after the third steaming, drying by light waves to a water content of 8-10%, killing yellow by natural yellowing for 1.5-3 months, and finally enhancing fragrance to a water content of 6-7%, so as to obtain the characteristic yellow tea finished product.

[0020] In particular, the present invention uses fresh leaves of yellowing tea trees as raw materials, and processes them in a "secondary microwave killing + secondary light wave drying + three times of closed yellowing + three times of strip shaping + one natural yellowing" manner, and uses a composite yellowing process of three times of yellowing in a closed space with temperature and humidity control + indoor natural temperature yellowing. The characteristics of the obtained characteristic yellow tea product are: the dry tea is yellow-green and transparent yellow, the soup color is transparent sunflower yellow, and the leaf bottom is fresh and golden, becoming a yellow tea product with the "three yellow" characteristics of "yellow color, yellow soup, and yellow leaf bottom"; at the same time, the physical and chemical indicators of the yellow tea product are better than those of conventional yellow tea, the soluble sugar and amino acid content is high, the tea polyphenol content is relatively low, and it is fresh and sweet. After drinking the yellow tea of ​​the present invention, the caffeine metabolism is fast, it is not easy to cause insomnia, and it has high drinking value and economic value.

[0021] Furthermore, in step 1, the yellowed tea tree fresh leaves are at least one of the fresh leaves of yellowed tea tree varieties such as Jinfeng No. 1 and Jinfeng No. 2, and fresh leaves of wild tea tree resources with yellow leaf color.

[0022] Furthermore, in step 1, the picked fresh leaves are tender bud leaves, and the tender bud leaves are at least one of a single bud, one bud and one leaf just beginning to unfold, one bud and one leaf, and one bud and two leaves.

[0023] Furthermore, in step 1, fresh leaves of yellowed tea trees are picked, and then the picked fresh leaves are sterilized by microwaves to obtain first sterilized tea leaves. In step 1, the picked fresh leaves are sterilized by microwaves for 3 to 5 minutes.

[0024] Furthermore, in the step 2, the tea leaves obtained in the step 1 are piled up in a closed space (the closed space can be a closed box or a closed room, but the closed space must be able to control its temperature, relative humidity, light and oxygen content, the same below) for the first time to be steamed yellow, the thickness of the tea leaves is 6-10 cm, and a wet towel or gauze is covered on the surface of the tea leaves. The tea leaves can be turned over 1 to 2 times during the steaming process, and the temperature of the closed space is maintained at 45-60°C, the relative humidity is 90-95%, and the time is 4 to 6 hours.

[0025] Furthermore, in step 3, the tea leaves treated with the first yellowing treatment in step 2 are sterilized by microwaves to obtain the second sterilized tea leaves. In step 3, the tea leaves treated with the first yellowing treatment are sterilized by microwaves for 2 to 4 minutes.

[0026] Furthermore, in step 4, the tea leaves obtained in step 3 are first sorted on a multifunctional sorting machine, the sorting temperature is controlled at 45-60° C., and the moisture content of the tea leaves is controlled at 45-50%. The moisture loss does not exceed 20%.

[0027] Furthermore, in step 5, the tea leaves obtained in step 4 are piled up in a closed space for a second yellowing process, the thickness of the tea leaves is 10-15 cm, and the surface is covered with a wet towel or gauze. The tea leaves can be turned over 1-2 times during the yellowing process. The temperature of the closed space is maintained at 40-50° C., the relative humidity of the air is 90-95%, and the time is 8-10 hours.

[0028] Furthermore, in step 6, the tea leaves after the second yellowing treatment in step 5 are dried by light waves to lose 5%-10% of moisture. Preferably, in step 6, the tea leaves after the second yellowing treatment are dried by light waves to lose moisture, the power of the light wave oven is 450w-800w, the drying time is 2min-4min, and the light wave drying loses 5%-10% of moisture.

[0029] Furthermore, in step 7, the tea leaves obtained in step 6 are sorted for a second time on a multifunctional sorting machine, and the sorting temperature is controlled at 35-40° C. to control the moisture content of the tea leaves to 30-35%.

[0030] Furthermore, in step 8, the tea leaves obtained in step 7 are piled up in a closed space for a third yellowing process, the thickness of the piled tea leaves is 10-15 cm, and the surface is covered with a wet towel or gauze. The tea leaves can be turned over 1-2 times during the yellowing process, the temperature of the closed space is maintained at 30-35° C., the relative humidity of the air is 85-90%, and the time is 10-12 hours.

[0031] Furthermore, in step 9, the tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, and the sorting temperature is controlled at 35-40° C. After sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 8-10%.

[0032] Furthermore, in step 10, the tea leaves obtained in step 9 are stacked in an aluminum foil bag and allowed to naturally turn yellow under room temperature and away from light, with the temperature and relative humidity maintained at the natural temperature and humidity state indoors for 2 to 3 months.

[0033] Furthermore, in the step 11, the tea leaves obtained in the step 10 are subjected to aromatization by a far-infrared aromatizer until the moisture content of the tea leaves is 6% to 7%, thereby obtaining a characteristic yellow tea product.

[0034] Another object of the present invention is to provide a yellow tea product obtained by processing the above-mentioned characteristic yellow tea.

[0035] A yellow tea product prepared by the above-mentioned processing method of characteristic yellow tea.

[0036] The yellow tea product prepared by the processing method of the characteristic yellow tea has yellow-green and transparent yellow dry tea, transparent sunflower yellow soup color, and fresh and golden leaf bottom, becoming a yellow tea product with the "three yellow" characteristics of "yellow color, yellow soup color, and yellow leaf bottom"; at the same time, the physical and chemical indicators of the yellow tea product are better than those of conventional yellow tea, the soluble sugar and amino acid content is high, the tea polyphenol content is relatively low, and it is fresh, sweet and refreshing. After drinking the yellow tea of ​​the present invention, caffeine metabolism is fast, it is not easy to cause insomnia problems, has high drinking value and economic value, and is a rare high-quality yellow tea product.

[0037] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0038] 1. The processing method of the characteristic yellow tea provided by the present application is as follows: first, the picked fresh leaves of the yellowing tea tree are subjected to microwave sterilization, and then the leaves are placed in a temperature-controlled and humidity-controlled closed space for the first yellowing, and then the leaves are sterilized by microwave for the second time, and then the leaves are straightened and shaped, and then the leaves are placed in a temperature-controlled and humidity-controlled closed space for the second yellowing, and then the leaves are dehydrated by light waves, straightened and shaped, and then the leaves are placed in a temperature-controlled and humidity-controlled closed space for the third yellowing, and after the third straightening and shaping, the leaves are dried with light waves to a moisture content of 8-10%, and then naturally yellowed for 1.5 to 3 months, and finally the leaves are scented with far infrared to a moisture content of 6% to 7%, so as to obtain the characteristic yellow tea product.

[0039] 2. This application uses fresh leaves of tea trees with yellowed leaves as raw materials, and uses a processing method of "secondary microwave killing + secondary light wave drying + three times of closed yellowing + three times of strip shaping + one natural yellowing", and a composite yellowing process of three times of yellowing in a closed space with temperature and humidity control + yellowing at natural temperature indoors. The characteristics of the resulting special yellow tea product are: the dry tea is yellow-green and transparent yellow, the soup color is transparent sunflower yellow, and the leaf bottom is fresh and golden, becoming a yellow tea product with the "three yellow" characteristics of "yellow color, yellow soup, and yellow leaf bottom"; at the same time, the physical and chemical indicators of the yellow tea product are better than those of conventional yellow tea, with high soluble sugar and amino acid content, relatively low tea polyphenol content, and fresh and sweet. After drinking the yellow tea of ​​the present invention, caffeine metabolism is fast, it is not easy to cause insomnia problems, and it has high drinking value and economic value.

[0040] 3. The physical and chemical indicators of the finished yellow tea prepared by the method of the present invention are superior to those of conventional yellow tea, the amino acid content is extremely high, the total amount of amino acids can reach more than 5.5%, the soluble sugar content can reach more than 3.2%, the amino acid content, soluble sugar content and water extract content are relatively high, and the taste is fresh, rich and sweet, which improves the taste and flavor of the yellow tea product and the drinking value, and provides consumers with a special yellow tea product. DETAILED DESCRIPTION

[0041] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0042] In the following examples and comparative examples, single bud, one bud and one leaf, and one bud and two leaves fresh leaves of Jinfeng No. 1, Jinfeng No. 2 and Zhonghuang No. 1 were picked respectively.

[0043] The microwave used in the following embodiments and comparative examples is a microwave finishing device from Jiangsu Yixing Dingxin Microwave Company, and the light wave oven is Galanz CBO-GF3V light wave oven.

[0044] Example 1

[0045] A yellow tea processing method comprises the following steps:

[0046] Step 1: Pick one bud and one leaf of Jinfeng No. 1 yellow tea tree as raw material, and use microwave to kill the green tea to obtain the first killed green tea.

[0047] Step 2: Pile the tea leaves obtained in step 1 in a closed room for the first time to yellow, with a thickness of 8 cm, and cover the surface of the tea leaves with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 50° C., the relative humidity is 95%, and the time is 4.5 hours.

[0048] Step 3, the tea leaves which have been subjected to the initial yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilization tea leaves.

[0049] Step 4: The tea leaves obtained in step 3 are sorted for the first time on a multifunctional sorting machine, and the sorting temperature is controlled at 40° C. to control the moisture content of the tea leaves at 45%.

[0050] Step 5: Pile the tea leaves obtained in step 4 in a closed room for a second yellowing process. The thickness of the tea leaves is 12 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned over once during the yellowing process. The temperature of the closed space is maintained at 40° C., the relative humidity of the air is 95%, and the time is 8 hours.

[0051] Step 6: After the second yellowing treatment in step 5, the tea leaves are dried by light waves to lose 7% of their moisture.

[0052] Step 7: The tea leaves obtained in step 6 are sorted for the second time on a multifunctional sorting machine, and the sorting temperature is controlled at 35° C. to control the moisture content of the tea leaves to 30%.

[0053] Step 8: Pile the tea leaves obtained in step 7 in a closed room for the third time to make them yellow. The thickness of the piled tea leaves is 10 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 35° C., the relative humidity of the air is 90%, and the time is 12 hours.

[0054] Step 9: The tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, and the sorting temperature is controlled at 30° C. After sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 9%.

[0055] Step 10: stack the tea leaves obtained in step 9 in an aluminum foil bag and allow them to turn yellow naturally under room temperature and away from light. The temperature and relative humidity are maintained at the natural temperature and humidity state indoors for 2 months.

[0056] Step 11: The tea leaves obtained in step 10 are scented by a far-infrared scenting machine until the moisture content of the tea leaves reaches 6%, thereby obtaining a characteristic yellow tea product.

[0057] Example 2

[0058] A yellow tea processing method comprises the following steps:

[0059] Step 1: picking single bud fresh leaves of yellow tea variety Jinfeng No. 2 as raw materials, and then performing microwave sterilization on the picked fresh leaves to obtain the first sterilized tea leaves.

[0060] Step 2: Pile the tea leaves obtained in step 1 in a closed oven for the first time to steam yellow. The thickness of the tea leaves is 5 cm, and a wet towel or gauze is covered on the surface of the tea leaves. The tea leaves can be turned over once during the steaming process. The temperature of the closed space is maintained at 55° C., the relative humidity is 95%, and the time is 5 hours.

[0061] Step 3, the tea leaves which have been subjected to the initial yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilization tea leaves.

[0062] Step 4: The tea leaves obtained in step 3 are sorted for the first time on a multifunctional sorting machine, and the sorting temperature is controlled at 40° C. to control the moisture content of the tea leaves at 40%.

[0063] Step 5: Pile the tea leaves obtained in step 4 in a closed space for a second yellowing process. The thickness of the tea leaves is 15 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned over once during the yellowing process. The temperature of the closed space is maintained at 45° C., the relative humidity of the air is 90%, and the time is 6 hours.

[0064] Step 6: After the second yellowing treatment in step 5, use light wave drying to lose 5% of the moisture.

[0065] Step 7: The tea leaves obtained in step 6 are sorted for the second time on a multifunctional sorting machine, and the sorting temperature is controlled at 30° C. to control the moisture content of the tea leaves at 30%.

[0066] Step 8: Pile the tea leaves obtained in step 7 in a closed space for the third time to make them yellow. The thickness of the piled tea leaves is 10 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 30° C., the relative humidity of the air is 85%, and the time is 12 hours.

[0067] Step 9: The tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, and the sorting temperature is controlled at 30° C. After sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 8%.

[0068] Step 10: stack the tea leaves obtained in step 9 in an aluminum foil bag and allow them to turn yellow naturally under room temperature and away from light. The temperature and relative humidity are maintained at the natural temperature and humidity state indoors for 3 months.

[0069] Step 11: The tea leaves obtained in step 10 are scented by a far-infrared scenting machine until the moisture content of the tea leaves reaches 6%, thereby obtaining a characteristic yellow tea product.

[0070] Example 3

[0071] A yellow tea processing method comprises the following steps:

[0072] Step 1, picking one bud and two leaves of the yellow tea tree variety Zhonghuang No. 1 brand fresh leaf raw material, and then performing microwave sterilization on the picked fresh leaves to obtain the first sterilized tea leaves.

[0073] Step 2: Pile the tea leaves obtained in step 1 in a closed room for the first time to yellow, with a thickness of 5 cm, and cover the surface of the tea leaves with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 40° C., the relative humidity is 95%, and the time is 4 hours.

[0074] Step 3, the tea leaves which have been subjected to the initial yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilization tea leaves.

[0075] Step 4: The tea leaves obtained in step 3 are sorted for the first time on a multifunctional sorting machine, and the sorting temperature is controlled at 60° C. to control the moisture content of the tea leaves to 45%.

[0076] Step 5: Pile the tea leaves obtained in step 4 in a closed space for a second yellowing process. The thickness of the tea leaves is 8 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned over once during the yellowing process. The temperature of the closed space is maintained at 40° C., the relative humidity of the air is 95%, and the time is 7 hours.

[0077] Step 6: After the second yellowing treatment in step 5, use light wave drying to lose 10% of the moisture.

[0078] Step 7: The tea leaves obtained in step 6 are sorted for the second time on a multifunctional sorting machine, and the sorting temperature is controlled at 30° C. to control the moisture content of the tea leaves at 35%.

[0079] Step 8: Pile the tea leaves obtained in step 7 in a closed space for the third time to be steamed. The thickness of the stacked tea leaves is 10 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the steaming process. The temperature of the closed space is maintained at 30° C., the relative humidity of the air is 90%, and the time is 10 hours.

[0080] Step 9: The tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, and the sorting temperature is controlled at 40° C. After sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 8%.

[0081] Step 10: stack the tea leaves obtained in step 9 in an aluminum foil bag and allow them to turn yellow naturally under room temperature and away from light. The temperature and relative humidity are maintained at the natural temperature and humidity state indoors for 2 months.

[0082] Step 11: The tea leaves obtained in step 10 are scented by a far-infrared scenting machine until the moisture content of the tea leaves reaches 6%, thereby obtaining a characteristic yellow tea product.

[0083] Example 4

[0084] A yellow tea processing method comprises the following steps:

[0085] Step 1, picking one bud and one leaf fresh leaf raw material of yellow tea tree variety Jinfeng No. 2, and then performing microwave sterilization on the picked fresh leaves to obtain the first sterilized tea leaves.

[0086] Step 2: Pile the tea leaves obtained in step 1 in a closed room for the first time to yellow, with a thickness of 5 cm, and cover the surface of the tea leaves with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 40° C., the relative humidity is 95%, and the time is 3 hours.

[0087] Step 3, the tea leaves which have been subjected to the initial yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilization tea leaves.

[0088] Step 4: The tea leaves obtained in step 3 are sorted for the first time on a multifunctional sorting machine, and the sorting temperature is controlled at 40° C. to control the moisture content of the tea leaves at 45%.

[0089] Step 5: Pile the tea leaves obtained in step 4 in a closed space for a second yellowing process. The thickness of the tea leaves is 8 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned over once during the yellowing process. The temperature of the closed space is maintained at 50° C., the relative humidity of the air is 95%, and the time is 6 hours.

[0090] Step 6: After the second yellowing treatment in step 5, use light wave drying to lose 5% of the moisture.

[0091] Step 7: The tea leaves obtained in step 6 are sorted for the second time on a multifunctional sorting machine, and the sorting temperature is controlled at 30° C. to control the moisture content of the tea leaves at 30%.

[0092] Step 8: Pile the tea leaves obtained in step 7 in a closed space for the third time to make them yellow. The thickness of the piled tea leaves is 10 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 40° C., the relative humidity of the air is 90%, and the time is 10 hours.

[0093] Step 9: The tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, and the sorting temperature is controlled at 30° C. After sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 9%.

[0094] Step 10: stack the tea leaves obtained in step 9 in an aluminum foil bag and allow them to turn yellow naturally under room temperature and away from light. The temperature and relative humidity are maintained at the natural temperature and humidity state indoors for 1.5 months.

[0095] Step 11: The tea leaves obtained in step 10 are scented by a far-infrared scenting machine until the moisture content of the tea leaves reaches 6%, thereby obtaining a characteristic yellow tea product.

[0096] Comparative Example 1

[0097] Comparative Example 1 uses the same steps as Example 1 to process yellow tea. The difference from Example 1 is that Comparative Example 1 uses drum-type tea-making instead of microwave-type tea-making, light wave-type tea-making to dissipate moisture, and far-infrared tea-making machine to make tea fragrant. The specific processing technology is as follows:

[0098] Step 1: Pick one bud and one leaf from the yellow tea tree of Jinfeng No. 1 as raw material, use a roller to wither the leaves, and obtain the first withering tea leaves.

[0099] Step 2: Pile the tea leaves obtained in step 1 in a closed room for the first time to yellow, with a thickness of 8 cm, and cover the surface of the tea leaves with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 50° C., the relative humidity is 95%, and the time is 4.5 hours.

[0100] Step 3: Use a drum to kill the tea leaves that have been treated with the first yellowing treatment in step 2 to obtain the second greening tea leaves.

[0101] Step 4: The tea leaves obtained in step 3 are sorted for the first time on a multifunctional sorting machine, and the sorting temperature is controlled at 40° C. to control the moisture content of the tea leaves at 45%.

[0102] Step 5: Pile the tea leaves obtained in step 4 in a closed room for a second yellowing process. The thickness of the tea leaves is 12 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned over once during the yellowing process. The temperature of the closed space is maintained at 40° C., the relative humidity of the air is 95%, and the time is 8 hours.

[0103] Step 6: Use a dryer to remove 7% of the water from the tea leaves after the second yellowing treatment in step 5.

[0104] Step 7: The tea leaves obtained in step 6 are sorted for the second time on a multifunctional sorting machine, and the sorting temperature is controlled at 35° C. to control the moisture content of the tea leaves to 30%.

[0105] Step 8: Pile the tea leaves obtained in step 7 in a closed room for the third time to make them yellow. The thickness of the piled tea leaves is 10 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the yellowing process. The temperature of the closed space is maintained at 35° C., the relative humidity of the air is 90%, and the time is 12 hours.

[0106] Step 9: The tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, and the sorting temperature is controlled at 30° C. After sorting, the tea leaves are dried in a dryer until the moisture content of the tea leaves is controlled at 9%.

[0107] Step 10, stack the tea leaves obtained in step 9 in an aluminum foil bag, allow it to turn yellow naturally under room temperature and away from light, maintain the temperature and relative humidity at the natural temperature and humidity state indoors for 2 months, and then dry the tea leaves until the moisture content is 6% to obtain a special yellow tea product.

[0108] Comparative Example 2

[0109] Comparative Example 2 uses the same steps as Example 1 to process yellow tea. The difference from Example 1 is that Comparative Example 2 does not need to be yellowed in a closed space, and does not turn yellow for 1.5-3 months under natural conditions. The specific processing technology is:

[0110] Step 1: Pick one bud and one leaf of Jinfeng No. 1 yellow tea tree as raw material, and use microwave to kill the green tea to obtain the first killed green tea.

[0111] Step 2: Pile the tea leaves obtained in step 1 to a thickness of 8 cm and steam them for the first time. Turn the tea leaves over once during the steaming process for 4.5 hours.

[0112] Step 3, the tea leaves which have been subjected to the initial yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilization tea leaves.

[0113] Step 4: The tea leaves obtained in step 3 are sorted for the first time on a multifunctional sorting machine, and the sorting temperature is controlled at 40° C. to control the moisture content of the tea leaves at 45%.

[0114] Step 5: Steam the tea leaves obtained in step 4 for a second time. The thickness of the tea leaves is 12 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the steaming process. The time is 8 hours.

[0115] Step 6: After the second yellowing treatment in step 5, the tea leaves are dried by light waves to lose 7% of their moisture.

[0116] Step 7: The tea leaves obtained in step 6 are sorted for the second time on a multifunctional sorting machine, and the sorting temperature is controlled at 35° C. to control the moisture content of the tea leaves to 30%.

[0117] Step 8: Steam the tea leaves obtained in step 7 for the third time. The thickness of the piled tea leaves is 10 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the steaming process. The time is 12 hours.

[0118] Step 9: The tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, the sorting temperature is controlled at 30°C, and after sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 9%. A far-infrared aroma machine is used to increase the aroma until the moisture content of the tea leaves is 6%, thereby obtaining a characteristic yellow tea product.

[0119] Comparative Example 3

[0120] Comparative Example 3 uses the same steps as Example 1 to process yellow tea. The difference from Example 1 is that Comparative Example 3 uses a closed space for yellowing, but does not control the temperature, humidity and oxygen content of the closed space, and does not yellow for 1.5-3 months under natural conditions. The specific processing technology is:

[0121] Step 1: Pick one bud and one leaf of Jinfeng No. 1 yellow tea tree as raw material, and use microwave to kill the green tea to obtain the first killed green tea.

[0122] Step 2: Pile the tea leaves obtained in step 1 in a closed room for the first time to steam yellow. The thickness of the tea leaves is 8 cm, and a wet towel or gauze is covered on the surface of the tea leaves. The tea leaves are turned over once during the steaming process, and the time is 4.5 hours.

[0123] Step 3, the tea leaves which have been subjected to the initial yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilization tea leaves.

[0124] Step 4: The tea leaves obtained in step 3 are sorted for the first time on a multifunctional sorting machine, and the sorting temperature is controlled at 40° C. to control the moisture content of the tea leaves at 45%.

[0125] Step 5: Pile the tea leaves obtained in step 4 in a closed room for a second yellowing process. The thickness of the tea leaves is 12 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the yellowing process, which lasts for 8 hours.

[0126] Step 6: After the second yellowing treatment in step 5, the tea leaves are dried by light waves to lose 7% of their moisture.

[0127] Step 7: The tea leaves obtained in step 6 are sorted for the second time on a multifunctional sorting machine, and the sorting temperature is controlled at 35° C. to control the moisture content of the tea leaves to 30%.

[0128] Step 8: Pile the tea leaves obtained in step 7 in a closed room for the third time to make them yellow. The thickness of the piled tea leaves is 10 cm, and the surface is covered with a wet towel or gauze. Turn the tea leaves over once during the yellowing process, and the time is 12 hours.

[0129] Step 9: The tea leaves obtained in step 8 are sorted for the third time on a multifunctional sorting machine, the sorting temperature is controlled at 30°C, and after sorting, the tea leaves are dried by light waves until the moisture content of the tea leaves is controlled at 9%. A far-infrared aroma machine is used to increase the aroma until the moisture content of the tea leaves is 6%, thereby obtaining a characteristic yellow tea product.

[0130] The quality of the yellow tea prepared in the above examples and comparative examples was compared and analyzed and evaluated.

[0131] Sensory Evaluation

[0132] With reference to the national standard GB / T 23776 Tea Sensory Evaluation Method Quality Comments and the Quality Factor Scoring Table, the yellow tea products prepared in the examples and comparative examples were evaluated and scored.

[0133] The evaluation is divided into five aspects: appearance (25%), soup color (10%), aroma (25%), taste (30%), and tea leaves (10%).

[0134] The sensory evaluation and scoring results of the yellow tea products prepared in various embodiments and comparative examples are shown in Table 1:

[0135] Table 1 Sensory evaluation results of yellow tea

[0136]

[0137] It can be seen from the scoring results of various embodiments and comparative examples that the sensory evaluation scores of the yellow tea products prepared in the embodiments of the present invention are all higher than those of the comparative examples, and the average comprehensive score is more than 10% higher than that of the comparative example, which is mainly reflected in multiple aspects such as appearance, soup color, aroma and taste. In particular, the improvement in the color, soup color, aroma and taste of dry tea is particularly obvious. The aroma is sweet, high, long and lasting, the taste is rich in layers, fresh and mellow, the soup color is translucent, and the leaf bottom is golden.

[0138] Random blind review

[0139] The yellow tea prepared in the embodiment and the comparative example was randomly blindly evaluated, and the evaluation items included: appearance, aroma, soup color, and taste. During the comparison process, 20 tea lovers were randomly invited to conduct blind evaluation and scoring, with a full score of 10 points and a minimum score of 5 points for each dimension. The average value of the scoring results was calculated, and the evaluation results are shown in Table 2.

[0140] Table 2 Results of blind evaluation of yellow tea

[0141]

[0142]

[0143] The results of random blind evaluation and yellow tea sensory evaluation are basically consistent, indicating that the yellow tea of ​​the present invention has greater advantages in tea color, aroma, soup color, taste and taste compared with traditional products, and is more popular with consumers. Therefore, comprehensive evaluation of yellow tea in many aspects shows that the yellow tea of ​​the present invention has the characteristics of yellow-green and transparent yellow dry tea, transparent sunflower yellow soup color, and fresh golden leaf bottom, becoming a yellow tea product with the "three yellow" characteristics of "yellow color, yellow soup, and yellow leaf bottom", and is a top grade yellow tea.

[0144] Ingredient testing

[0145] According to the main chemical components of tea, the contents of amino acids, caffeine, water extracts, etc. were tested using GB / T8304 "Determination of Moisture Content in Tea", GB / T 8312 "Determination of Caffeine in Tea" Method 1, GB / T 8305 "Determination of Water Extracts in Tea", GB / T8314-2013 "Determination of the Total Amount of Free Amino Acids in Tea" and other standards, respectively. Soluble sugars were analyzed by gas chromatography and organic acids by high performance liquid chromatography. The test results are shown in Table 3 (unit: %).

[0146] Table 3 Detection and analysis of yellow tea components

[0147] category Total amino acids Caffeine water leachate Soluble sugar Example 1 4.4 3.4 46.3 3.1 Example 2 5.5 3.9 48.3 2.9 Example 3 4.8 3.6 47.6 2.8 Example 4 5.3 3.5 48.2 3.2 Comparative Example 1 3.9 3.4 42.6 2.8 Comparative Example 2 4.0 3.5 42.7 2.9 Comparative Example 3 4.1 3.2 43.6 2.8

[0148] From the test and analysis results of the components contained in yellow tea, the yellow tea product obtained by the yellow tea processing method of the present invention has higher amino acid content, soluble sugar content and water extract content than the yellow tea product obtained by the comparative example, and has a fresh, rich and sweet taste, which improves the taste and flavor of the yellow tea product and its drinking value, and provides consumers with a special yellow tea product.

[0149] The above embodiments are preferred examples of the present invention and are only used to illustrate the technical solutions of the present invention rather than to limit the present invention. Those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the present invention, which should be included in the protection scope of the present invention.

Claims

1. A method for processing characteristic yellow tea, characterized in that: The following steps are involved: Step 1, picking fresh leaves from yellowed tea trees, and then killing the picked fresh leaves with microwaves to obtain first killed tea leaves; Step 2: The tea leaves obtained in step 1 are first steamed to a thickness of 5-10 cm, and a wet towel or gauze is covered on the surface of the tea leaves. The tea leaves are turned 1-2 times during the steaming process. The temperature of the enclosed space is maintained at 40-60°C, the relative humidity is 85-95%, and the time is 3-6 hours; Step 3, the tea leaves treated with the first yellowing treatment in step 2 are sterilized by microwave to obtain the second sterilized tea leaves; Step 4, the tea leaves obtained in step 3 are subjected to the first sorting, the sorting temperature is controlled at 40-60°C, and the moisture content of the tea leaves is controlled at 40-50%; Step 5: The tea leaves obtained in step 4 are steamed for a second time, the thickness of the tea leaves is 8-15 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned 1-2 times during the steaming process. The temperature of the enclosed space is maintained at 30-50°C, the relative humidity of the air is 85-95%, and the time is 6-10 hours; Step 6: Dry the tea leaves after the second yellowing treatment in step 5 by light wave drying to lose 5%-10% of the water; Step 7, the tea leaves obtained in step 6 are subjected to a second sorting process, the sorting temperature is controlled at 30-40°C, and the moisture content of the tea leaves is controlled at 25-35%; Step 8: The tea leaves obtained in step 7 are steamed for the third time, the thickness of the stacked tea leaves is 8-15 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned 1-2 times during the steaming process. The temperature of the enclosed space is maintained at 30-40°C, the relative humidity of the air is 85-95%, and the time is 10-12 hours; Step 9, the tea leaves obtained in step 8 are sorted for the third time, the sorting temperature is controlled at 30-40°C, and after sorting, the tea leaves are dried by light wave until the moisture content of the tea leaves is controlled at 8-10%; Step 10, stacking the tea leaves obtained in step 9 in an aluminum foil bag, allowing them to naturally turn yellow under room temperature and away from light, with the temperature and relative humidity maintained at the natural temperature and humidity state indoors for 1.5 to 3 months; Step 11: The tea leaves obtained in step 10 are subjected to aroma enhancement by a far-infrared aroma enhancer until the moisture content of the tea leaves reaches 6% to 7%, thereby obtaining a characteristic yellow tea product.

2. The method for processing characteristic yellow tea according to claim 1, characterized in that: In step 1, the yellowed tea tree fresh leaves are at least one of the yellowed tea tree varieties Jinfeng No. 1 and Jinfeng No. 2, and fresh leaves of wild tea tree resources with yellow leaf color.

3. The method for processing characteristic yellow tea according to claim 1, characterized in that: In step 1, the picked fresh leaves are tender bud leaves, and the tender bud leaves are at least one of a single bud, one bud and one leaf just beginning to unfold, one bud and one leaf, and one bud and two leaves.

4. The method for processing characteristic yellow tea according to claim 1, characterized in that: In the step 1, the picked fresh leaves are sterilized by microwave, and the sterilization time is 3 minutes to 5 minutes.

5. The method for processing characteristic yellow tea according to claim 1, characterized in that: In the step 2, the first withered leaves are piled up in a closed space for the first yellowing, the thickness of the tea leaves is 6-10 cm, and a wet towel or gauze is covered on the surface of the tea leaves. The tea leaves are turned 1-2 times during the yellowing process. The temperature of the closed space is maintained at 45-60° C., the relative humidity is 90-95%, and the time is 4-6 hours.

6. The method for processing characteristic yellow tea according to claim 1, characterized in that: In the step 3, the tea leaves after the initial yellowing treatment are sterilized by microwave, and the sterilization time is 2 minutes to 4 minutes.

7. The method for processing characteristic yellow tea according to claim 1, characterized in that: In the step 4, the tea leaves are firstly straightened on a multifunctional straightening machine, and the straightening temperature is controlled at 45-60° C., so that the moisture content of the tea leaves is controlled at 45-50%.

8. The method for processing characteristic yellow tea according to claim 1, characterized in that: In the step 5, the tea leaves are piled up in a closed space for a second yellowing process, the thickness of the piled tea leaves is 10-15 cm, and the surface is covered with a wet towel or gauze. The tea leaves are turned over 1-2 times during the yellowing process. The temperature of the closed space is maintained at 40-50° C., the relative humidity of the air is 90-95%, and the time is 8-10 hours.

9. The method for processing characteristic yellow tea according to any one of claims 1 to 8, characterized in that: In the step 6, the tea leaves after the second yellowing treatment are dried by light waves to lose moisture. The power of the light wave oven is 450w-800w, the drying time is 2min-4min, and the moisture loss by light wave drying is 5%-10%.

10. A special yellow tea product prepared by the special yellow tea processing method according to any one of claims 1 to 9.

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