Preparation method of hemispherical yellow tea

Abstract

The invention discloses a hemispherical yellow tea making method, which comprises the following steps: fresh leaf picking, solarization, indoor spreading and airing, enzyme deactivation, constant temperature humidifying cotton cloth wrapping and kneading into a spherical shape for heaping for yellowing, primary baking and heating, cloth wrapping and kneading into a hemispherical shape, stacking, careful selection, low temperature baking and finished product obtaining, the solarization temperature is required to be 20-25 DEG C, and the time is 20-30 min; however, the room temperature is required to be kept at about 55-60 DEG C and the relative humidity is controlled at 70-85% during constant-temperature humidification and heaping for yellowing. Therefore, various effective components such as tea polyphenols, aromatic substances and the like in the fresh leaves are promoted to be converted. The yellow tea prepared by the invention has special flavor, is tightly rolled into a semispherical shape, is coated with silver hair, is yellow and moist in color and luster, is sweet and lasting in fragrance similar to honey fragrance, tastes sweet, mellow, smooth and active, and is yellow, bright and clear in soup color.

Description

Technical Field

[0001] The invention relates to the field of tea preparation technology, in particular to a method for making hemispherical yellow tea. Background Art

[0002] my country is the world's largest tea producer and consumer, producing and selling more than one million tons of tea each year. The traditional yellow tea production process mainly includes fresh leaf picking, withering, yellowing, drying, and finished products. The yellow tea produced by this process has a sweet aroma that is difficult to control and the taste is not sweet and smooth enough. Summary of the invention

[0003] In view of the above problems, the present invention provides a method for making hemispherical yellow tea, which adds two working steps of sun drying and constant temperature humidification and yellowing. The prepared yellow tea has a special flavor, a tightly curled hemispherical shape, a yellow and mellow color, a sweet and lasting aroma like honey, a mellow and smooth taste with activity, a bright yellow and clear soup color, and an aroma and taste that traditional yellow tea does not have.

[0004] The technical solution adopted by the present invention is as follows:

[0005] A method for preparing hemispherical yellow tea comprises the following steps:

[0006] S1. Sun drying: Pick fresh leaves and evenly distribute them on bamboo plates so that each bud can be evenly exposed to sunlight.

[0007] S2, indoor drying: bring the sun-dried single buds with bamboo baskets into the room, turn the tea buds 1-2 times during the process, wait until the moisture of the tea buds is evenly distributed, the grass smell disappears, and the sweet fragrance emerges before proceeding to the next process;

[0008] S3, Fixing: Use CST-90 stainless steel bottle wok fixing machine to fix the tea leaves until the buds and leaves turn dark, the tea fragrance is revealed, but there is no burst point, the moisture content of the buds and leaves is reduced to 55%-60%, then remove from the pot and quickly perform constant temperature humidification and yellowing;

[0009] S4, constant temperature and humidification: Wrap the withered leaves into balls with wet cotton cloth and put them into a constant temperature oven. Open the bags and stir them every half an hour to make the yellowing uniform. When the color of the tea buds changes from dark green to light yellow and the honey fragrance is strong, shape them.

[0010] S5, initial baking: continue to evaporate water, promote physical and chemical changes and further shaping;

[0011] S6, wrap and knead into hemispherical shape: wrap and knead the pre-dried leaves into a ball shape with a wrapping cloth on a lotus machine while they are still hot, place them on a flat wrapping machine and knead them for 5 minutes, unwrap the wrapping cloth and place them in a drum de-blocking machine for agglomeration and heat dissipation, repeat the above operation until the tea is in a tightly rolled hemispherical shape, and then perform drum heating;

[0012] S7, stacking: stack the kneaded tea buds in a cotton bag while they are still hot, place them in a constant temperature room, control the temperature at 25℃-30℃, and spread them for 24h-36h. When the surface of the tea buds softens, the surface color turns yellow further, and the honey fragrance is strong and long, then they can be selected and baked;

[0013] S8, Selection: Pick out the tea buds with impurities, yellow leaves and flowers;

[0014] S9. Baking: Use 6CHZ-9 tea baking machine at 60℃-70℃ for slow and fine baking to further develop color, aroma and flavor, release moisture and make the tea leaves fully dry. When the moisture content drops to 5%, bake and spread it out, package and put it into storage.

[0015] Sun exposure makes tea buds lose water appropriately in different parts under the action of light and heat, which can increase the matrix concentration, enhance the activity of enzymes, and lay the foundation for the material transformation of constant temperature humidification and yellowing. Due to the specificity of the distribution of the lateral veins of tea buds, the tea edges lose water quickly and the enzyme activity is strong, creating conditions for mild enzymatic reactions. At the same time, photochemical action is conducive to the accumulation and transformation of sugars. Under the action of ultraviolet rays, it will also promote the transformation of aromatic substances, which is conducive to eliminating green gas and forming sweet fragrance. Constant temperature humidification and yellowing make the material transformation of tea buds under stable hot and humid conditions, mainly playing the role of high molecular decomposition (protein decomposition into amino acids, starch decomposition into monosaccharides) and the transformation of tea polyphenols (isomerization). The product of the interaction of the three plays an important role in eliminating bitterness and producing honey fragrance.

[0016] In a further technical solution, in step S1, the picked fresh leaves are of the one-bud-two-leaf type, with fresh buds and leaves and uniform length and size being the standard.

[0017] In a further technical solution, in step S1, the sunlight temperature during sunlight exposure is 20°C-25°C, the sunlight exposure time is 20min-30min, and the mixture is gently stirred 2-3 times in the middle to ensure uniform sunlight exposure.

[0018] In a further technical solution, in step S3, the drum temperature of the CST-90 stainless steel bottle wok fixing machine is 250°C-300°C, and the drum speed is 25r / min-30r / min.

[0019] In a further technical solution, in step S4, the drying temperature of the constant temperature oven is maintained at 55°C-60°C, the relative humidity is controlled at 70%-85%, and the oven is left there for 2h-3h.

[0020] In a further technical solution, in step S5, during the initial baking, a CST-90 stainless steel bottle frying pan is used at 200°C-250°C for 18min-20min to reduce the moisture content of the buds and leaves to 20%-30%.

[0021] In a further technical solution, in step S6, when cloth bag kneading is adopted, a lotus machine and a flat kneading machine are used to shape the outer surface of the yellow tea into a tight, heavy, and yellow and smooth shape.

[0022] The beneficial effects of the present invention are:

[0023] 1. The yellow tea produced by the method of the present invention will not lose the effective ingredients of the tea leaves, and can also increase the types and quantities of the contents. Sun exposure and constant temperature humidification promote the transformation of substances in the fresh leaves, thereby increasing the types and quantities of the contents in the tea leaves, so that the yellow tea has a sweet and easy-to-control fragrance and a mellow and smooth taste.

[0024] 2. The present invention adopts one bud and two leaves as raw materials, takes fresh buds and leaves, and uniform length and size of fresh leaves as standards, and then directly carries out the processes of fresh leaf picking, sun drying, indoor drying, killing green, constant temperature humidification cotton cloth wrapping and rolling into a ball shape, initial baking and heating, cloth wrapping and rolling into a hemispherical shape, stacking, selection, low temperature baking, and finished product. The obtained yellow tea has a special flavor, the shape is tightly rolled into a hemispherical shape with full silver hair, yellow color, sweet and lasting aroma like honey, mellow and smooth taste with activity, and the soup color is bright yellow and clear. DETAILED DESCRIPTION

[0025] The embodiments of the present invention are described in detail below.

[0026] Example:

[0027] A method for preparing hemispherical yellow tea comprises the following steps:

[0028] S1. Sun drying: Pick fresh leaves and evenly distribute them on bamboo plates so that each bud can be evenly exposed to sunlight.

[0029] S2, indoor drying: bring the sun-dried single buds with bamboo baskets into the room, turn the tea buds 1-2 times during the process, wait until the moisture of the tea buds is evenly distributed, the grass smell disappears, and the sweet fragrance emerges before proceeding to the next process;

[0030] S3, Fixing: Use CST-90 stainless steel bottle wok fixing machine to fix the tea leaves until the buds and leaves turn dark, the tea fragrance is revealed, but there is no burst point, the moisture content of the buds and leaves is reduced to 55%-60%, then remove from the pot and quickly perform constant temperature humidification and yellowing;

[0031] S4, constant temperature and humidification: Wrap the withered leaves into balls with wet cotton cloth and put them into a constant temperature oven. Open the bags and stir them every half an hour to make the yellowing uniform. When the color of the tea buds changes from dark green to light yellow and the honey fragrance is strong, shape them.

[0032] S5, initial baking: continue to evaporate water, promote physical and chemical changes and further shaping;

[0033] S6, wrap and knead into hemispherical shape: wrap and knead the pre-dried leaves into balls with a cloth while they are still hot on a lotus machine. Each bag weighs about 15 kg and is placed on a flat kneading machine for 5 minutes. Unwrap the cloth and place the leaves in a drum de-blocking machine for agglomeration and heat dissipation. Repeat the above operation until the tea is in a tightly rolled hemispherical shape, and then perform drum heating.

[0034] S7, stacking: stack the kneaded tea buds in a cotton bag while they are still hot, place them in a constant temperature room, control the temperature at 25℃-30℃, and spread them for 24h-36h. When the surface of the tea buds softens, the surface color turns yellow further, and the honey fragrance is strong and long, then they can be selected and baked;

[0035] S8, Selection: Pick out the tea buds with impurities, yellow leaves and flowers;

[0036] S9. Baking: Use 6CHZ-9 tea baking machine at 60℃-70℃ for slow and fine baking to further develop color, aroma and flavor, release moisture and make the tea leaves fully dry. When the moisture content drops to 5%, bake and spread it out, package and put it into storage.

[0037] Sun exposure makes tea buds lose water appropriately in different parts under the action of light and heat, which can increase the matrix concentration, enhance the activity of enzymes, and lay the foundation for the material transformation of constant temperature humidification and yellowing. Due to the specificity of the distribution of the lateral veins of tea buds, the tea edges lose water quickly and the enzyme activity is strong, creating conditions for mild enzymatic reactions. At the same time, photochemical action is conducive to the accumulation and transformation of sugars. Under the action of ultraviolet rays, it will also promote the transformation of aromatic substances, which is conducive to eliminating green gas and forming sweet fragrance. Constant temperature humidification and yellowing make the material transformation of tea buds under stable hot and humid conditions, mainly playing the role of high molecular decomposition (protein decomposition into amino acids, starch decomposition into monosaccharides) and the transformation of tea polyphenols (isomerization). The product of the interaction of the three plays an important role in eliminating bitterness and producing honey fragrance.

[0038] In this embodiment, in step S1, the fresh leaves picked are of the one-bud-two-leaf type, with fresh buds and leaves and uniform length and size being the standard.

[0039] In this embodiment, in step S1, the sunlight temperature during sunlight exposure is 20°C-25°C, the sunlight exposure time is 20min-30min, and the mixture is gently stirred 2-3 times in the middle to ensure uniform sunlight exposure.

[0040] In this embodiment, in step S3, the drum temperature of the CST-90 stainless steel bottle frying pan fixing machine is 250°C-300°C, and the drum speed is 25r / min-30r / min.

[0041] In this embodiment, in step S4, the drying temperature of the constant temperature oven is maintained at 55° C.-60° C., the relative humidity is controlled at 70%-85%, and the oven is left for 2h-3h.

[0042] In this embodiment, in step S5, during the initial baking, a CST-90 stainless steel bottle frying pan is used at 200° C.-250° C. for 18 min-20 min to reduce the moisture content of the buds and leaves to 20%-30%.

[0043] In this embodiment, in step S6, when cloth bag kneading is adopted, a lotus machine and a flat plate kneading machine are used to shape the outer surface of the yellow tea into a tight, heavy, and yellow and smooth shape.

[0044] The above-mentioned embodiments only express the specific implementation of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A method for making hemispherical yellow tea, characterized in that: The following steps are involved: S1. Sun drying: Pick fresh leaves and evenly distribute them on bamboo plates so that each bud can be evenly exposed to sunlight. S2, indoor drying: bring the sun-dried single buds with bamboo baskets into the room, turn the tea buds 1-2 times during the process, wait until the moisture of the tea buds is evenly distributed, the grass smell disappears, and the sweet fragrance emerges before proceeding to the next process; S3, Fixing: Use CST-90 stainless steel bottle wok fixing machine to fix the tea leaves until the buds and leaves turn dark, the tea fragrance is revealed, but there is no burst point, the moisture content of the buds and leaves is reduced to 55%-60%, then remove from the pot and quickly perform constant temperature humidification and yellowing; S4, constant temperature and humidification: Wrap the withered leaves into balls with wet cotton cloth and put them into a constant temperature oven. Open the bags and stir them every half an hour to make the yellowing uniform. When the color of the tea buds changes from dark green to light yellow and the honey fragrance is strong, shape them. S5, initial baking: continue to evaporate water, promote physical and chemical changes and further shaping; S6, wrap and knead into hemispherical shape: wrap and knead the pre-dried leaves into a ball shape with a wrapping cloth on a lotus machine while they are still hot, place them on a flat wrapping machine and knead them for 5 minutes, unwrap the wrapping cloth and place them in a drum de-blocking machine for agglomeration and heat dissipation, repeat the above operation until the tea is in a tightly rolled hemispherical shape, and then perform drum heating; S7, stacking: stack the kneaded tea buds in a cotton bag while they are still hot, place them in a constant temperature room, control the temperature at 25℃-30℃, and spread them for 24h-36h. When the surface of the tea buds softens, the surface color turns yellow further, and the honey fragrance is strong and long, then they can be selected and baked; S8, Selection: Pick out the tea buds with impurities, yellow leaves and flowers; S9. Baking: Use 6CHZ-9 tea baking machine at 60℃-70℃ for slow and fine baking to further develop color, aroma and flavor, release moisture and make the tea leaves fully dry. When the moisture content drops to 5%, bake and spread it out, package and put it into storage.

2. The method for making hemispherical yellow tea according to claim 1, characterized in that: In step S1, the fresh leaves picked are of the one-bud-two-leaf type, with fresh buds and leaves and uniform length and size as the standard.

3. The method for making hemispherical yellow tea according to claim 1, characterized in that: In step S1, the sunlight temperature during sunlight exposure is 20°C-25°C, the sunlight exposure time is 20min-30min, and the mixture is gently stirred 2-3 times in the middle to ensure uniform sunlight exposure.

4. The method for making hemispherical yellow tea according to claim 1, characterized in that: In step S3, the drum temperature of the CST-90 stainless steel bottle frying pan fixing machine is 250°C-300°C, and the drum speed is 25r / min-30r / min.

5. The method for making hemispherical yellow tea according to claim 1, characterized in that: In step S4, the drying temperature of the constant temperature oven is maintained at 55° C.-60° C., and the relative humidity is controlled at 70%-85% for 2 h-3 h.

6. The method for making hemispherical yellow tea according to claim 1, characterized in that: In step S5, during the initial baking, a CST-90 stainless steel bottle frying pan is used at 200° C.-250° C. for 18 min-20 min to reduce the moisture content of the buds and leaves to 20%-30%.

7. The method for making hemispherical yellow tea according to claim 1, characterized in that: In step S6, when cloth bag kneading is adopted, a lotus machine and a flat kneading machine are used to shape the outer surface of the yellow tea into a tight, heavy, and yellow and smooth shape.