Mulberry leaf yellow tea and rolling forming method

Abstract

The invention relates to the technical field of production and processing of tea leaves, in particular to mulberry leaf yellow tea and a rolling forming method. Fresh mulberry leaves are adopted, and the finished product of the mulberry leaf yellow tea is prepared through the modes of stemming and shearing, stir-frying for three times, braising for three times, segmented rolling and drying. The segmented rolling is divided into two stages, the first stage adopts a mode of combining air compression, light compression and medium compression, and the second stage adopts a mode of combining air compression, light compression, medium compression and heavy compression. The mulberry leaf yellow tea prepared by the method is excellent in quality, tight and uniform in appearance, green and yellow in color, yellow green and bright in soup color, lasting in honey fragrance and cool in taste and sweet in aftertaste, the forming rate reaches up to 93%, and the naturalness of the mulberry leaf yellow tea is reserved.

Description

Technical Field

[0001] The invention relates to the technical field of tea production and processing, and in particular to mulberry leaf yellow tea and a rolling and forming method. Background Art

[0002] Mulberry leaf tea is one of the products that is continuously developed and innovated in mulberry leaf processing and utilization technology. It is increasingly loved by consumers because of its good flavor and taste and rich nutritional active ingredients. At present, the research on the processing technology, active ingredients, harvesting season, and the influence of picking parts on the quality of mulberry leaf tea mainly focuses on three types: mulberry leaf green tea, mulberry leaf oolong tea, and mulberry leaf black tea. However, when trying to process it into mulberry leaf yellow tea, it often faces the problem of low forming rate of mulberry leaf yellow tea.

[0003] In addition, in order to improve the molding rate of mulberry leaf yellow tea, the existing technology will add non-mulberry leaf tea substances during the processing, such as polygonatum water, propolis liquid and broken bee pollen, to increase moisture and mucus, which makes the ingredients in mulberry leaf yellow tea complicated.

[0004] Therefore, it is extremely important to develop a method for mulberry leaf yellow tea and rolling and forming it. Summary of the invention

[0005] In order to develop a method for preparing mulberry leaf yellow tea with a high forming rate, the present invention provides a mulberry leaf yellow tea and a rolling forming method. The present invention adopts fresh mulberry leaves, stir-fries and steams three times, rolls in sections, and dries without adding exogenous substances. The mulberry leaf yellow tea prepared by utilizing the morphology and internal components of the mulberry leaves not only has a forming rate of up to 93%, but also has a tight and uniform appearance and a green-yellow color. At the same time, the problem of complicated ingredients caused by adding exogenous substances in the preparation process is avoided, and the naturalness of the mulberry leaf yellow tea is retained.

[0006] The present invention provides a method for rolling and molding mulberry leaf yellow tea, comprising the following steps:

[0007] Pick fresh mulberry leaves, remove the stems, cut them, and dry them.

[0008] The dried mulberry leaves are fried three times and steamed three times, including withering, initial wrapping, re-frying, re-wrapping, third frying, and steaming until yellow.

[0009] The mulberry leaves after three stir-frying and three steaming are rolled in sections, including the first rolling and the second rolling.

[0010] The first kneading and pressurizing procedure is as follows: kneading at 0Pa~20Pa air pressure for 8min~12min, kneading at 335Pa~425Pa light pressure for 8min~12min, kneading at 710Pa~800Pa medium pressure for 3min~7min, kneading at 335Pa~425Pa light pressure for 3min~7min, and kneading at 0Pa~20Pa air pressure for 3min~7min.

[0011] The second kneading and pressurizing procedure is as follows: kneading with light pressure of 335Pa~425Pa for 3min~7min, kneading with medium pressure of 710Pa~800Pa for 3min~7min, kneading with heavy pressure of 1225Pa~1310Pa for 3min~7min, kneading with light pressure of 335Pa~425Pa for 3min~7min, and kneading with air pressure of 0Pa~20Pa for 3min~7min.

[0012] The mulberry leaves after the second rolling are dried.

[0013] The invention adopts fresh mulberry leaves, and prepares mulberry leaf yellow tea finished product tea after removing stems and shearing, three-frying and three-stuffing, segmented rolling and drying. The segmented rolling is divided into two stages. The first stage adopts a combination of air pressure, light pressure and medium pressure, and the purpose is to make the tender mulberry leaves initially tightly rolled and formed, while avoiding excessive damage to the mulberry leaf cell tissue, resulting in the undesirable phenomenon of crushing and rotting. The second stage adopts a combination of air pressure, light pressure, medium pressure and heavy pressure, mainly for mulberry leaves that do not meet the rolling standard, with medium and heavy pressure as the main, and the rolling force is gradually increased. The tight shape of the mulberry leaves is further shaped to make the mulberry leaves more compact. Stronger pressure causes more cells to break, and the tea juice fully overflows, thereby enhancing the flavor concentration of the mulberry leaf yellow tea. After the segmented rolling operation, the water and colloid in the tea juice fully overflow, which is beneficial to maintaining the forming rate of the mulberry leaf yellow tea, and this can avoid the additional addition of polygonatum water, propolis liquid and broken bee pollen. If rolling is not performed or the rolling is insufficient, it will cause the tea inner substance to be difficult to leach, the tea soup taste is light, and the aroma and mouthfeel of the tea are affected. The mulberry leaf yellow tea prepared by the segmented rolling method has excellent quality, compact and uniform appearance, green-yellow color, bright yellow-green soup color, lasting honey fragrance, clear and sweet taste, not only the forming rate is as high as 93%, but also the naturalness of the mulberry leaf yellow tea is retained.

[0014] Furthermore, the first kneading and pressurizing procedure is: kneading at 13Pa air pressure for 10min, kneading at 380Pa light pressure for 10min, kneading at 760Pa medium pressure for 5min, kneading at 380Pa light pressure for 5min, and kneading at 13Pa air pressure for 5min.

[0015] Furthermore, the second kneading and pressurizing procedure is: kneading at 380Pa light pressure for 5 minutes, kneading at 760Pa medium pressure for 5 minutes, kneading at 1265Pa heavy pressure for 5 minutes, kneading at 380Pa light pressure for 5 minutes, and kneading at 13Pa air pressure for 5 minutes.

[0016] Furthermore, the three-stifling and three-frying steps are: killing green at 220°C to 240°C for 3min to 5min, initial wrapping while hot for 0.5h to 1.5h, re-frying at 160°C to 180°C for 3min to 7min, re-wrapping at room temperature for 1h to 3h, three-frying at 120°C to 140°C for 8min to 12min, and stacking and spreading for 6h to 10h.

[0017] Furthermore, the three-stifling and three-frying steps are: killing at 230°C for 4 minutes, initially wrapping while hot for 1 hour, then re-frying at 170°C for 5 minutes, re-wrapping at room temperature for 2 hours, frying for the third time at 130°C for 10 minutes, and stacking and spreading for 8 hours.

[0018] The invention adopts the three-frying and three-stemming process to achieve a better stewing effect of mulberry leaf yellow tea. During the killing process, the bending degree of the mulberry leaves is gradually improved, so as to improve the appearance and taste of the yellow tea; the killing and re-frying can effectively remove the green taste of the mulberry leaves, control the moisture content and enzyme activity of the mulberry leaves, and create conditions for forming the unique quality of the yellow tea; the three-frying increases the leaf surface temperature, can further remove moisture, promotes the chemical changes inside the mulberry leaves, and enhances the aroma and taste of the mulberry leaf yellow tea; the stewing can cause a series of complex biochemical reactions in the mulberry leaves under specific temperature and humidity conditions, so that the color of the mulberry leaf yellow tea turns yellow, the aroma becomes richer, and the taste becomes mellower.

[0019] Furthermore, the drying process includes primary baking and secondary baking: the primary baking is baking at 120°C to 140°C for 3min to 6min, taking out and cooling for 20min to 40min, and the secondary baking is baking at 80°C to 90°C for 12min to 17min until fully dry.

[0020] The present invention adopts a drying method, and through gradually increasing the temperature and drying in stages, can ensure that the mulberry leaves are dried evenly, avoid quality degradation due to over-drying, and at the same time fully retain the aroma of the mulberry leaf yellow tea.

[0021] Furthermore, the fresh mulberry leaves are fresh mulberry leaves with the 1st to 4th complete buds and leaves after picking the leaves.

[0022] The invention picks the fresh mulberry leaves with the 1st to 4th complete buds and leaves after the leaves open because the relatively tender mulberry leaves have a higher water content and more soluble pectin substances and are easier to shape.

[0023] Furthermore, the fresh mulberry leaves are cut into a size of 2.0 cm×6 cm to 3.0 cm×8 cm and spread out to dry in a thickness of 3 cm to 5 cm.

[0024] The invention removes stems of fresh mulberry leaves and cuts them into specific sizes, which is beneficial to subsequent operations of evenly spreading, withering and rolling, and ensures the quality and molding effect of the mulberry leaves.

[0025] The method of the present invention allows the mulberry leaves to lose part of their water content through natural spreading, thereby facilitating uniform and thorough killing in the subsequent killing process and being more conducive to stabilizing the quality of the mulberry leaf tea. At the same time, the mulberry leaves are hydrolyzed by spreading, thereby increasing the content of soluble substances and improving the richness of the finished mulberry leaf yellow tea soup.

[0026] Furthermore, the material used in the initial packaging and repackaging process is cotton cloth.

[0027] The invention also provides a mulberry leaf yellow tea prepared by a rolling and forming method.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The invention adopts fresh mulberry leaves, removes stems and cuts them, stir-fries them three times and steams them three times, rolls them in sections and dries them to prepare mulberry leaf yellow tea finished tea. The section rolling is divided into two stages, the first stage is mainly medium-light pressing, which can make the tender mulberry leaves initially tightly rolled and formed, and the second stage is mainly medium-heavy pressing, and the rolling force is gradually increased, which can further shape the tight appearance of the mulberry leaves, make the mulberry leaves more compact, promote more cell breakage, let the tea juice fully overflow, enhance the taste concentration of the mulberry leaf yellow tea, and the forming rate of the mulberry leaf yellow tea is as high as 93%, while avoiding the problem of component complication caused by adding exogenous substances in the preparation process, and retaining the naturalness of the mulberry leaf yellow tea.

[0030] The mulberry leaf yellow tea prepared by the invention has specific quality characteristics, the appearance is tight and uniform, the color is green and yellow, the soup color is bright yellow and green, the aroma is lasting and honey fragrance, the taste is clear and sweet, and the finished mulberry leaf yellow tea has a high forming rate, which provides a new idea for the processing and utilization of mulberry leaf yellow tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0032] Figure 1 This is the appearance of mulberry leaf yellow tea.

[0033] Figure 2 A diagram of the tea soup color of a yellow tea beverage prepared from mulberry leaf yellow tea. DETAILED DESCRIPTION

[0034] The specific embodiments of the present invention are described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The experimental methods described in the embodiments of the present invention are conventional methods unless otherwise specified, and the materials, reagents, etc. used in the following embodiments can be obtained from commercial channels unless otherwise specified.

[0035] Embodiment 1: A kind of mulberry leaf yellow tea and rolling forming method.

[0036] S1, pick fresh mulberry leaves with complete buds and leaves at the 1st to 4th positions after leaf opening, remove the stems and cut them into 2.5cm×7cm strips, and spread them evenly and naturally with a thickness of 4cm for 5h.

[0037] The mulberry leaves were picked from the mulberry variety Yu 71-1 in Gao County, Yibin.

[0038] S2, put the naturally dried mulberry leaves into a withering pot at 230℃ for 4 minutes, wrap them with cotton cloth for 1 hour while they are still hot, re-fry them in a withering pot at 170℃ for 5 minutes, re-wrap them at room temperature for 2 hours, stir-fry them at 130℃ for 10 minutes to increase the leaf surface temperature, and pile them up and spread them for 8 hours.

[0039] S3, put the above-mentioned mulberry leaves into a kneading machine for kneading, the specific requirement of kneading is that the amount of leaves thrown in should naturally fill the kneading barrel, and the leaves are kneaded twice. The pressure procedures for the first kneading are: kneading at 13Pa air pressure for 10min, kneading at 380Pa light pressure for 10min, kneading at 760Pa medium pressure for 5min, kneading at 380Pa light pressure for 5min, and kneading at 13Pa air pressure for 5min; the intermediate blocks are screened once, and the second kneading is carried out, and the pressure procedures are: kneading at 380Pa light pressure for 5min, kneading at 760Pa medium pressure for 5min, kneading at 1265Pa heavy pressure for 5min, kneading at 380Pa light pressure for 5min, and kneading at 13Pa air pressure for 5min.

[0040] S4, drying the rolled mulberry leaves with a fragrance extractor, the first drying is to bake at 130°C for 5 minutes, take out and cool for 30 minutes, and the second drying is to bake at 85°C for 15 minutes until fully dry, Figure 1 Mulberry leaf yellow tea shown.

[0041] The mulberry leaf yellow tea prepared in Example 1 was soaked at 85° C. for 5 min to obtain a yellow tea beverage, which can be used for tea color detection.

[0042] Embodiment 2: A kind of mulberry leaf yellow tea and rolling forming method.

[0043] S1, pick fresh mulberry leaves with complete buds and leaves at the 1st to 4th positions after leaf opening, remove the stems and cut them into 2.0cm×6cm strips, and spread them evenly and naturally with a thickness of 3cm for 4h.

[0044] The mulberry leaves were picked from the mulberry variety Yu 71-1 in Gao County, Yibin.

[0045] S2, put the naturally dried mulberry leaves into a withering pot at 220℃ for 3 minutes, wrap them with cotton cloth for 0.5 hours while hot, re-fry them in a withering pot at 160℃ for 3 minutes, re-wrap them at room temperature for 1 hour, stir-fry them for the third time at 120℃ for 8 minutes to increase the leaf surface temperature, and pile them up and spread them for 6 hours.

[0046] S3, put the above-mentioned mulberry leaves into a kneading machine for kneading. The specific requirement of kneading is that the amount of leaves thrown in should naturally fill the kneading barrel. The leaves are kneaded in two times. The pressure procedures for the first kneading are: kneading with 0Pa air pressure for 8min, kneading with 335Pa light pressure for 8min, kneading with 710Pa medium pressure for 3min, kneading with 335Pa light pressure for 3min, and kneading with 0Pa air pressure for 3min; the intermediate blocks are screened once, and the second kneading is carried out. The pressure procedures are: kneading with 335Pa light pressure for 3min, kneading with 710Pa medium pressure for 3min, kneading with 1225Pa heavy pressure for 3min, kneading with 335Pa light pressure for 3min, and kneading with 0Pa air pressure for 3min.

[0047] S4, drying the rolled mulberry leaves with a fragrance extractor, the initial drying is to bake at 120°C for 3 minutes, take out and cool for 20 minutes, and the re-drying is to bake at 80°C for 12 minutes until fully dry.

[0048] Embodiment 3: A kind of mulberry leaf yellow tea and rolling and shaping method.

[0049] S1, pick fresh mulberry leaves with complete buds and leaves at the 1st to 4th positions after leaf opening, remove the stems and cut them into 3.0cm×8cm strips with a thickness of 5cm and spread them evenly and naturally for 6h.

[0050] The mulberry leaves were picked from the mulberry variety Yu 71-1 in Gao County, Yibin.

[0051] S2, put the naturally dried mulberry leaves into a withering pot at 240℃ for 5 minutes, wrap them with cotton cloth for 1.5 hours while hot, re-fry them in a withering pot at 180℃ for 7 minutes, re-wrap them at room temperature for 3 hours, stir-fry them at 140℃ for 12 minutes to increase the leaf surface temperature, and pile them up and spread them for 10 hours.

[0052] S3, put the above-mentioned mulberry leaves into a kneading machine for kneading. The specific requirement of kneading is that the amount of leaves thrown in should naturally fill the kneading barrel. The leaves are kneaded twice. The pressure program for the first kneading is as follows: kneading at 20Pa air pressure for 12min, kneading at 425Pa light pressure for 12min, kneading at 800Pa medium pressure for 7min, kneading at 425Pa light pressure for 7min, and kneading at 20Pa air pressure for 7min; the intermediate blocks are deblocked and screened once, and the second kneading is carried out. The pressure program is as follows: kneading at 425Pa light pressure for 7min, kneading at 800Pa medium pressure for 7min, kneading at 1310Pa heavy pressure for 7min, kneading at 425Pa light pressure for 7min, and kneading at 20Pa air pressure for 7min.

[0053] S4, drying the rolled mulberry leaves with a fragrance extractor, the initial drying is at 140°C for 6 minutes, taking out and cooling for 40 minutes, and the re-drying is at 90°C for 17 minutes until fully dry.

[0054] Comparative Example 1: A mulberry leaf yellow tea and a rolling and forming method.

[0055] S1, pick fresh mulberry leaves with complete buds and leaves at the 1st to 4th positions after leaf opening, remove the stems and cut them into 2.5cm×7cm strips, and spread them evenly and naturally with a thickness of 4cm for 5h.

[0056] The mulberry leaves were picked from the mulberry variety Yu 71-1 in Gao County, Yibin.

[0057] S2, put the naturally dried mulberry leaves into a withering pot at a temperature of 230℃ for withering for 4 minutes, wrap them with cotton cloth for 1 hour while they are still hot, and stew and stir-fry them three times when the moisture content is 60%: stir-fry them again in a withering pot at a temperature of 170℃ for 5 minutes, wrap them again at room temperature for 2 hours, stir-fry them three times at 130℃ for 10 minutes to increase the leaf surface temperature, and pile them up and spread them for 8 hours.

[0058] S3, putting the above-mentioned mulberry leaves into a rolling machine for single rolling. The specific requirement of rolling is that the amount of leaves should be enough to naturally fill the rolling barrel. The rolling procedures are as follows: rolling at 13Pa air pressure for 10min, rolling at 335Pa light pressure for 10min, rolling at 710Pa medium pressure for 15min, rolling at 1225Pa heavy pressure for 5min, rolling at 335Pa light pressure for 10min, and rolling at 13Pa air pressure for 10min.

[0059] S4, the piled mulberry leaves are dried with a fragrance extractor, the initial drying is at 130°C for 5 minutes, the leaves are taken out and spread to cool for 30 minutes, and the re-drying is at 85°C for 15 minutes until they are fully dry.

[0060] The molding rate of mulberry leaf yellow tea was studied by using Examples 1 to 3 and Comparative Example 1, and the sensory scores were performed. The test methods and test results are as follows:

[0061] 1. Determination of forming rate

[0062] 1. Test methods

[0063] Combined with the characteristics of mulberry leaf yellow tea, the finished tea's appearance, soup color, aroma and taste were evaluated; then 500g of rolled leaf samples were taken out. 1 , hand-select the shaped leaves 2 , the weight proportion of the formed leaves is calculated as the forming rate η, and the specific formula is as follows:

[0064] η=m 2 / m 1 .

[0065] 2. Test results

[0066] The forming rate of the mulberry leaf yellow tea prepared in Example 1 reached 93%, the forming rate of the mulberry leaf yellow tea prepared in Example 2 reached 88%, the forming rate of the mulberry leaf yellow tea prepared in Example 3 reached 85%, and the forming rate of the mulberry leaf yellow tea prepared in Comparative Example 1 reached 75%.

[0067] 2. Sensory Evaluation Method

[0068] 1. Test methods

[0069] In accordance with the standards of "Tea Sensory Evaluation Method" (GB / T23776-2018) and "Green Food Substitute Tea" (NY / T2140-2015), and combined with the characteristics of mulberry leaf tea, the five factors of appearance, soup color, aroma, taste and impurities of the finished tea samples were evaluated, and the sensory evaluation score sheet was set up as shown in Table 1.

[0070] Table 1 Sensory evaluation score table of mulberry leaf yellow tea

[0071]

[0072]

[0073] 2. Test results

[0074] The mulberry leaf yellow tea prepared in Example 1 had the highest sensory comprehensive score of 90.6; and its appearance was tight and uniform, its color was green and yellow, its soup color was bright yellow-green, its aroma was lasting, its taste was clear and sweet, it was clean and tidy, and it was slightly broken; the mulberry leaf yellow tea prepared in Example 2 had a sensory comprehensive score of 86.6, its appearance was relatively tight and uniform, its color was green with yellow, its soup color was bright yellow-green, its aroma was relatively lasting, its taste was clear and sweet, it was clean and tidy, and it was slightly broken. Overall, , the appearance is less compact, the aroma is sweet, and the appearance and soup color are lower in yellow; the mulberry leaf yellow tea prepared in Example 3 has a sensory comprehensive score of 85.8, the appearance is compact and uniform, the color is green and yellow, the soup color is bright yellow and green, the aroma is obviously long-lasting, the taste is strong, it is clean and tidy, and there are obvious broken pieces. Overall, the appearance is tighter, but due to the heavy rolling, some broken pieces will be caused. The color, soup color and aroma of the dry tea are not much different, and the taste is strong. The mulberry leaf yellow tea prepared in Comparative Example 1 has a sensory comprehensive score of 83.3, the appearance is compact and uniform, the color is yellow-green, the soup color is bright yellow-green, the aroma is long-lasting, the taste is clear and sweet, clean and tidy, and there are slight broken pieces.

[0075] Table 2 Sensory evaluation results of mulberry leaf yellow tea

[0076]

[0077] It should be noted that the present invention adopts a 6CR-55 single-column disc kneading machine (kneading cylinder diameter 55cm, height 40cm) for kneading, and the kneading leaf amount is 30kg; the air pressure, light pressure, medium pressure and heavy pressure in the kneading process of the present invention are provided by the height of the cover of the kneading cylinder. The cylinder cover is 0cm away from the upper edge of the kneading cylinder, and the pressure is 13Pa; the cylinder cover is 5cm away from the upper edge of the kneading cylinder for light pressure, and the pressure is 380Pa; the cylinder cover is 10cm away from the upper edge of the kneading cylinder for medium pressure, and the pressure is about 760Pa; the cylinder cover is 16cm away from the upper edge of the kneading cylinder for heavy pressure, and the pressure is about 1265Pa.

[0078] Three stir-fries and three stews include killing green, initial wrapping, re-stir-frying, re-wrapping, third stir-frying and stewing until yellow; the three stir-fries are killing green, re-stir-frying and third stir-frying; the three stews are initial wrapping, re-wrapping and stewing until yellow.

[0079] Although preferred embodiments of the present invention have been described, additional changes and modifications may occur to these embodiments once those skilled in the art are aware of the basic inventive concepts.

[0080] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for rolling and molding mulberry leaf yellow tea, characterized in that: The steps include: Pick fresh mulberry leaves, remove the stems, cut them, and dry them; The dried mulberry leaves are subjected to three-frying and three-stemming processes, including killing green, initial wrapping, re-frying, re-wrapping, three-frying, and stewing until yellow; The mulberry leaves after three stir-fries and three stews are kneaded in sections, including the first kneading and the second kneading; The first kneading and pressurizing procedure is: kneading at 0Pa-20Pa air pressure for 8min-12min, kneading at 335Pa-425Pa light pressure for 8min-12min, kneading at 710Pa-800Pa medium pressure for 3min-7min, kneading at 335Pa-425Pa light pressure for 3min-7min, kneading at 0Pa-20Pa air pressure for 3min-7min; The second kneading and pressurizing procedures are as follows: kneading at 335Pa-425Pa light pressure for 3min-7min, kneading at 710Pa-800Pa medium pressure for 3min-7min, kneading at 1225Pa-1310Pa heavy pressure for 3min-7min, kneading at 335Pa-425Pa light pressure for 3min-7min, and kneading at 0Pa-20Pa air pressure for 3min-7min; The mulberry leaves after the second rolling are dried.

2. The method for rolling and molding mulberry leaf yellow tea according to claim 1, characterized in that: The first kneading and pressurizing procedure is as follows: kneading at 13Pa air pressure for 10min, kneading at 380Pa light pressure for 10min, kneading at 760Pa medium pressure for 5min, kneading at 380Pa light pressure for 5min, and kneading at 13Pa air pressure for 5min.

3. The method for rolling and molding mulberry leaf yellow tea according to claim 1, characterized in that: The second kneading and pressurizing procedure is as follows: kneading at 380Pa light pressure for 5 minutes, kneading at 760Pa medium pressure for 5 minutes, kneading at 1265Pa heavy pressure for 5 minutes, kneading at 380Pa light pressure for 5 minutes, and kneading at 13Pa air pressure for 5 minutes.

4. The method for rolling and molding mulberry leaf yellow tea according to claim 1, characterized in that: The three-stifling and three-frying steps are: killing green at 220°C to 240°C for 3min to 5min, initially wrapping while hot for 0.5h to 1.5h, re-frying at 160°C to 180°C for 3min to 7min, re-wrapping at room temperature for 1h to 3h, three-frying at 120°C to 140°C for 8min to 12min, and stacking and spreading for 6h to 10h.

5. The method for rolling and molding mulberry leaf yellow tea according to claim 4, characterized in that: The three-stifling and three-frying steps are: sterilizing at 230°C for 4 minutes, initially wrapping while hot for 1 hour, then re-frying at 170°C for 5 minutes, re-wrapping at room temperature for 2 hours, frying for the third time at 130°C for 10 minutes, and stacking and spreading for 8 hours.

6. The method for rolling and molding mulberry leaf yellow tea according to claim 1, characterized in that: The drying process includes primary baking and secondary baking: the primary baking is baking at 120°C to 140°C for 3min to 6min, taking out and cooling for 20min to 40min, and the secondary baking is baking at 80°C to 90°C for 12min to 17min until it is fully dry.

7. The method for rolling and molding mulberry leaf yellow tea according to claim 1, characterized in that: The freshly picked mulberry leaves are fresh mulberry leaves with the 1st to 4th complete buds and leaves after the leaves open.

8. The method for rolling and molding mulberry leaf yellow tea according to claim 1, characterized in that: The fresh mulberry leaves are cut into a size of 2.0 cm×6 cm to 3.0 cm×8 cm and spread out to dry in a thickness of 3 cm to 5 cm.

9. The method for rolling and molding mulberry leaf yellow tea according to claim 1, characterized in that: The materials used in the initial packaging and repackaging processes are cotton cloth.

10. A mulberry leaf yellow tea, characterized in that: The tea is prepared by the rolling and shaping method of mulberry leaf yellow tea as described in any one of claims 1 to 9.

Images