Making method of compressed yellow tea

Abstract

The invention discloses a making method of compressed yellow tea, which comprises the following steps: S1, fresh leaves are picked for 3-5 months according to the picking standard of one bud and one leaf or one bud and two leaves; s2, spreading the fresh leaves; s3, performing fixation: performing fixation on the picked fresh leaves in a fixation pot; s4, primary packaging: packaging the tea leaves subjected to heaping for yellowing by using yellow paper; s5, re-frying is conducted, specifically, the tea leaves obtained in the S4 are sent into a pot to be stir-fried for 2-4 min, and the weight reduction rate is 10%-15%; s6, re-wrapping: wrapping the tea leaves obtained in the step S5 with yellow paper, and controlling the weight loss rate to be less than or equal to 10%; s7, third stir-frying: stir-frying the tea leaves obtained in the step S6 in a pot for 2-4 minutes, and ensuring that the weight loss rate is less than or equal to 15%; s8, performing steam pressing, namely performing steam pressing on the tea leaves obtained in the S7; s9, stacking and spreading: spreading the tea leaves obtained in the step S8; and S10, drying: drying the tea leaves subjected to four-time frying to obtain finished tea. Compared with the prior art, the invention has the following advantages: the invention provides the making method of the compressed yellow tea which can effectively improve the taste of the small yellow tea and is convenient to store, carry and brew.

Description

Technical Field

[0001] The invention relates to the technical field of yellow tea production and preparation, and in particular to a method for making yellow tea compressed tea. Background Art

[0002] Yellow tea has a long history and is a slightly fermented tea. The main processing steps are: killing green tea - steaming yellow - shaping - drying. Today, the main form of yellow tea is loose tea. According to the grade of raw materials, there are yellow bud tea, yellow small tea, and yellow large tea.

[0003] Mengshan in Ya'an, Sichuan is a famous yellow tea producing area. Mengding yellow bud tea originated from the famous tribute tea "Mengding Shihua" in the Tang Dynasty. During the Tang and Song Dynasties, the production of yellow tea was mainly cake tea, and there are records of "small square" and "Meng cake" in historical documents. Since the Ming Dynasty, loose tea has developed rapidly, and the ancient cake making technology of Tang and Song yellow tea has gradually been lost.

[0004] Modern cake tea and brick tea pressing technology is mainly used in the field of black tea and white tea, and its application in the field of yellow tea is not yet mature. Pressing tea into cakes is beneficial to improving its taste, facilitating tea storage and transportation, and is especially suitable for tea that can be "slowly oxidized" after drying, providing an important technical guarantee for the economic value of the product.

[0005] However, in recent years, with the increasing development of tea economy and tea culture, the restoration and development and utilization of the production technology and drinking culture of some lost ancient famous teas have received more and more attention.

[0006] Therefore, how to combine the ancient yellow tea cake making process and apply the modern cake tea process to the production of yellow tea, improve the utilization rate of spring tea one bud and one or two leaf tea raw materials, improve the bitter taste of summer and autumn tea, and enhance the economic value of the same tea raw materials, while realizing the cultural inheritance of Tang and Song yellow tea cakes is of great significance.

[0007] The existing process has the following defects:

[0008] 1. Defects in the process of steaming and yellowing: At present, the production of Mengshan yellow tea is mainly based on Mengding yellow buds. The main processes of Mengding yellow bud production are: killing green - steaming and yellowing - shaping - drying. Its processing procedures are complicated and time-consuming, especially in the steaming and yellowing stage, which is divided into initial packaging, re-packing, and stacking and spreading. The total time is usually more than 30 hours, and the steaming and yellowing process has high requirements for humidity, temperature, time, steaming and yellowing methods. At the same time, the production of yellow buds has extremely high requirements for the raw material grade of tea (the first batch of tea buds are picked before the Ming Dynasty), resulting in unstable quality of yellow tea, extremely high production costs, extremely low output, and greatly reduced economic value. It also leads to severe challenges for its related intangible cultural heritage craftsmanship and cultural heritage;

[0009] 2. Limitation of raw material grade: Due to people's excessive pursuit of yellow buds, the value of yellow small tea and yellow large tea made with one bud and one or two leaves has been ignored. There is even less research on its yellowing parameters. The existing products taste bitter, the conversion of the internal substances is unstable, and the market response is average.

[0010] 3. Inheritance of the yellow tea cake craft: The complete process of yellow tea cake in the Tang Dynasty needs to strictly follow the picking standards, process parameters and steps. Therefore, it takes a lot of manpower and time to make a cake of tea by traditional methods and replicating traditional production utensils. Simplifying or improving some steps of the ancient production method and testing a new process that better caters to the needs of the modern market are of great significance to reducing costs, improving quality, reducing consumption and increasing efficiency in the tea production process. However, research on the ancient yellow tea cake made from yellow small tea and yellow large tea is even rarer, and there are very few yellow tea cake products on the market, making it difficult to continue the cultural inheritance of yellow tea. Summary of the invention

[0011] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a method for making yellow tea compressed tea which effectively improves the taste of yellow tea and is convenient for storage, carrying and brewing.

[0012] In order to solve the above technical problems, the technical solution provided by the present invention is: a method for making yellow tea compressed tea, comprising the following steps: S1: picking fresh leaves, the time is March to May, and the picking standard is one bud and one leaf or one bud and two leaves; S2: spreading the fresh leaves, with a thickness of 20 to 40 mm, until the leaf color changes from bright green to dark green; S3: killing green, killing green in a killing green pot, the time is 3 to 5 minutes, and then steaming yellow; S4: initial packaging, using yellow paper to wrap the steamed yellow tea leaves, and controlling the weight loss rate to be ≤10%; S5: re-boiling , the tea leaves obtained in S4 are put into the pot for frying for 2 to 4 minutes, and the weight loss rate is 10% to 15%; S6: re-wrapping, using yellow paper to wrap the tea leaves obtained in S5, and controlling the weight loss rate ≤ 10%; S7: three-frying, the tea leaves obtained in S6 are put into the pot for frying for 2 to 4 minutes, and the weight loss rate is ≤ 15%; S8: steaming and pressing, steaming and pressing the tea leaves obtained in S7; S9: stacking and spreading, spreading the tea leaves obtained in S8; S10: drying, drying the tea leaves after the four-frying to obtain the finished tea.

[0013] Preferably, the pot temperature in S3 is 290-310°C, the pot temperature in S5 is 170-190°C, and the pot temperature in S7 is 140-160°C.

[0014] Preferably, the moisture content in S4 is 60% to 65%, the temperature is 45 to 50° C., and the time is 60 min; the moisture content in S6 is 55% to 60%, the temperature is 45 to 50° C., and the time is 50 min.

[0015] Preferably, during the autoclaving in S8, the steam temperature is 100-110° C., the time is 20-30 seconds, the moisture content is 20-25%, the pressure is 600-650 kPa, and the spreading time in S9 is 23-25 ​​hours.

[0016] Preferably, S10 further comprises spreading the dried tea leaves out to air, with a drying temperature of 80-100° C. and a drying time of 40-60 min.

[0017] Preferably, the finished tea in S10 is sold after being pressed, and the pressed specifications are 5g to 500g tea cakes in round or square shapes.

[0018] Preferably, the pot temperature in S3 is 300° C. and the time is 4 min, the pot temperature in S5 is 180° C. and the time is 3 min, and the pot temperature in S7 is 150° C. and the time is 3 min.

[0019] The advantages of the present invention compared with the prior art are: in this application, wet and hot steaming is adopted to maintain the initial steaming water content of about 60% to promote the internal quality transformation, which is beneficial to the quality formation of yellow tea, and at the same time, it is combined with modern Ya'an black tea steaming and pressing technology to effectively improve the taste of yellow tea, and through the final pressing and molding, it is convenient for storage, carrying and brewing. DETAILED DESCRIPTION

[0020] References to embodiments of the present invention will now be provided in detail, one or more examples of which are described below. Each example is provided as an explanation rather than a limitation of the present invention. In fact, it will be apparent to those skilled in the art that various modifications and variations may be made to the present invention without departing from the scope or spirit of the present invention. For example, a feature illustrated or described as part of one embodiment may be used in another embodiment to produce a further embodiment.

[0021] Except as shown in the operating examples or otherwise indicated, all numbers used in the specification and claims to indicate the amount of ingredients, physicochemical properties, etc. are understood to be adjusted by the term "about" in all cases. For example, therefore, unless otherwise indicated, the numerical parameters listed in the above specification and the attached claims are approximate values, and those skilled in the art can use the teachings disclosed herein to seek to obtain the desired properties and appropriately change these approximate values. The use of numerical ranges expressed as endpoints includes all numbers within the range and any range within the range, for example, 1 to 5 includes 1, 1.1, 1.3, 1.5, 2, 2.75, 3, 3.80, 4 and 5, etc.

[0022] As shown in the figure, a method for making yellow tea compressed tea comprises the following steps: S1: picking fresh leaves, the time is March to May, and the picking standard is one bud and one leaf or one bud and two leaves; S2: spreading the fresh leaves, with a thickness of 20 to 40 mm, until the leaf color changes from bright green to dark green; S3: killing green, killing green in a killing green pot, the time is 3 to 5 minutes, the pot temperature is 290 to 310°C, and then steaming yellowing; S4: initial packaging, using yellow paper to wrap the steamed yellow tea leaves, controlling the weight loss rate ≤10%, the moisture content is 60% to 65%, the temperature is 45 to 50°C, and the time is 60 minutes; S5: re-frying, sending the tea leaves obtained in S4 into the pot for frying, the pot temperature is 170 to 190°C, the time is 2 to 4 minutes, and the weight loss rate is 10% to 15%; S6: re-packing, using yellow paper to wrap the tea leaves obtained in S5, the moisture content is 55%~60%, temperature 45~50℃, time 50min, control weight loss rate ≤10%; S7: three frying, put the tea leaves obtained in S6 into the pot for frying, the pot temperature is 140~160℃, the time is 2~4min, and the weight loss rate is ≤15%; S8: steam pressing, steam pressing the tea leaves obtained in S7, the steam temperature during steam pressing is 100~110℃, the time is 20~30s, and the pressure is 600~650kPa; S9: stacking and spreading, spreading the tea leaves obtained in S8, and the spreading time is 23~25h; S10: drying, drying the tea leaves after four frying to obtain finished tea, wherein the drying temperature is 100℃, the time is 40~60min, and it also includes spreading the dried tea leaves once, and the finished tea includes selling after pressing, and the pressed specifications are 5g~500g tea cakes in round or square shapes.

[0023] In one embodiment:

[0024] Select fresh tea leaves with one bud and one leaf or one bud and two leaves from March to May, spread them out with a thickness of 20mm, until the leaf color changes from bright green to dark green, put them into a pot for killing green for 4 minutes, the pot temperature is 300℃, and immediately after killing green, steam yellow the steamed yellow tea leaves, use yellow paper to wrap the moisture content of 60% to 65%, temperature is 45℃, and the weight loss rate is controlled to be ≤10%. After 60 minutes, put them into a pot for frying, the pot temperature is 180℃, the time is 3 minutes, the weight loss rate is 10% to 15%, and the yellow paper is used to wrap them. At this time, the moisture content is 55% to 60%, the temperature is 4 5~50℃, time 50min, control its weight loss rate ≤10% and then send it into the pot for frying, the pot temperature is 150℃, the time is 3min, the weight loss rate is ≤15%, the obtained tea leaves are steamed and pressed, the steam temperature during steam pressing is 103℃, the time is 30s, the pressure is 600kPa, and then piled and spread for 24h, at this time, drying is carried out, using a continuous dryer to dry, the drying temperature is 100℃, the time is 40min, during which a kind of airing is carried out to obtain finished tea, which is pressed and sold as round or square 5g~500g tea cakes.

[0025] In one embodiment:

[0026] Select fresh tea leaves with one bud and one leaf or one bud and two leaves from March to May, spread them out with a thickness of 30mm, until the leaf color changes from bright green to dark green, and then put them into a pot for killing green for 3.5 minutes at a pot temperature of 305°C. Immediately after killing green, steam the tea leaves for yellowing, wrap them with yellow paper to obtain a moisture content of 60% to 65%, and heat them at 45°C. The weight loss rate is controlled to be ≤10%. After 60 minutes, put them into a pot for frying at a pot temperature of 185°C for 2.5 minutes, with a weight loss rate of 10% to 15%. Wrap them with yellow paper to obtain a moisture content of 55% to 60%, and heat them at 45°C. 45~50℃, time 50min, control its weight loss rate ≤10% and then send it into the pot for frying, the pot temperature is 155℃, the time is 2.5min, the weight loss rate is ≤15%, the obtained tea leaves are steamed and pressed, the steam temperature is 110℃, the time is 20s, the pressure is 650kPa, and then piled and spread for 25h, and then dried, using a continuous dryer for drying, the drying temperature is 100℃, the time is 50min, during which a kind of airing is carried out to obtain the finished tea, which is pressed and sold as round or square 5g~500g tea cakes.

[0027] The contents not described in detail in this specification belong to the prior art known to professional and technical personnel in this field.

[0028] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection claimed in the present invention is defined by the attached claims and their equivalents. Therefore, based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0029] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for producing yellow tea compressed tea, characterized in that: The following steps are involved: S1: Fresh leaves are picked from March to May, and the picking standard is one bud and one leaf or one bud and two leaves; S2: fresh leaves are spread out with a thickness of 20 to 40 mm until the leaf color changes from bright green to dark green; S3: Fixing the fresh leaves in a fixing pot for 3 to 5 minutes, and then steaming them until they turn yellow; S4: Initial packaging, using yellow paper to wrap the tea leaves after they turn yellow, and controlling the weight loss rate to ≤10%; S5: Fry the tea leaves obtained in S4 in a reheating pan for 2 to 4 minutes with a weight loss rate of 10% to 15%; S6: re-packaging, using yellow paper to wrap the tea leaves obtained in S5, and controlling the weight loss rate to be ≤10%; S7: third frying, putting the tea leaves obtained in S6 into a pot and frying for 2 to 4 minutes, with a weight loss rate of ≤15%; S8: steaming and pressing the tea leaves obtained in S7; S9: piling and spreading the tea leaves obtained in S8; S10: Drying: Drying the tea leaves after the four stir-fries to obtain finished tea.

2. The method for making yellow tea compressed tea according to claim 1, characterized in that: The pot temperature in S3 is 290-310°C, the pot temperature in S5 is 170-190°C, and the pot temperature in S7 is 140-160°C.

3. The method for making yellow tea compressed tea according to claim 1, characterized in that: The moisture content of S4 is 60% to 65%, the temperature is 45 to 50° C., and the time is 60 minutes. The moisture content of S6 is 55% to 60%, the temperature is 45 to 50° C., and the time is 50 minutes.

4. The method for making yellow tea compressed tea according to claim 1, characterized in that: During the autoclaving in S8, the steam temperature is 100-110° C., the time is 20-30 seconds, the water content is 20-25%, the pressure is 600-650 kPa, and the spreading time in S9 is 23-25 ​​hours.

5. The method for making yellow tea compressed tea according to claim 1, characterized in that: The step S10 also includes spreading the dried tea leaves out to air, with the drying temperature being 80-100° C. and the drying time being 40-60 minutes.

6. The method for making yellow tea compressed tea according to claim 5, characterized in that: The finished tea in S10 is sold after being pressed, and the pressed specifications are 5g to 500g tea cakes in round or square shapes.

7. The method for making yellow tea compressed tea according to claim 2, characterized in that: The pot temperature in S3 is 300° C. and the time is 4 minutes, the pot temperature in S5 is 180° C. and the time is 3 minutes, and the pot temperature in S7 is 150° C. and the time is 3 minutes.