Pingyang yellow soup tea processing method and intelligent heaping yellowing equipment thereof

Abstract

The invention relates to the field of tea leaf processing, in particular to a Pingyang yellow soup tea leaf processing method and intelligent heaping for yellowing equipment thereof.The Pingyang yellow soup tea leaf processing method comprises the following steps that firstly, the intelligent heaping for yellowing equipment is provided; 2, obtaining raw materials; 3, tedding; 4, performing fixation; 5, cooling; 6, performing moisture regaining for the first time; 7, intelligent heaping for yellowing; 8, gross firing; 9, regaining moisture for the second time; 10, full firing; the intelligent heaping for yellowing production equipment is innovatively designed, developed and applied according to the traditional yellow tea making theory, compared with a traditional production mode, repeated and tedious procedures such as wrapping and unpacking are reduced, excessive consumption of physical strength and energy of tea manufacturers is reduced, the environmental conditions in a heaping for yellowing box body are manually controlled, and the production efficiency is improved. A micro-domain environment suitable for heaping for yellowing is formed, the heaping for yellowing reaction process is regulated and controlled, the quality stability of the yellow tea is greatly improved, the production efficiency is improved, the quality characteristic of'three-yellow and one-fragrance 'of the Pingyang yellow tea is ensured, and a yellow tea processing system and a standard of commercial yellow tea are provided for employees in Wenzhou yellow tea production areas.

Description

Technical Field

[0001] The invention relates to the field of tea processing, and in particular to a Pingyang Huangtang tea processing method and intelligent yellowing equipment thereof. Background Art

[0002] Pingyang Huangtang, also known as Wenzhou Huangtang, is a small yellow tea among the six major types of yellow tea. It began in the Qing Dynasty, more than 200 years ago. It is mainly produced in Taishun, Pingyang, Ruian, Yongjia and other counties in Wenzhou, Zhejiang. Pingyang Huangtang begins to be picked as early as after the "Rain Water" every year. The picking standards are single bud, one bud and one leaf to one bud and two leaves just unfolding. The buds and leaves are required to be of the same size and uniform and complete. The tea tree varieties selected for production are mainly local group species, Jiaming No. 1, and Pingyang Special Early. The basic processing technology of traditional yellow tea mainly includes: spreading green, killing green, rolling, stacking (wet stuffing), rough fire, stacking (dry stuffing), and full drying. Among them, stacking refers to piling the killed green leaves while hot, so that the finished tea undergoes non-enzymatic oxidation chemical reactions under wet heat or dry heat conditions. It is a unique process for yellow tea processing and a key process for the formation of the unique quality of yellow tea. Pingyang Huangtang has the quality characteristics of "three yellows and one fragrance". The appearance is curled, tender yellow and visible, the soup is bright apricot yellow, the leaves are tender yellow-green and in clusters, the sweet fragrance is long-lasting, and the taste is fresh and mellow.

[0003] The yellow tea produced in Wenzhou mainly adopts the traditional yellowing method. The yellowing process is wrapped in paper or wet gauze, and heated by the residual heat of withering or electric roasting cage. There are both wet and dry steaming methods, as well as multiple steaming and baking methods. The process is cumbersome, and multiple unpacking and piling are required. It is difficult to provide a good and stable yellowing environment. Different regions and production enterprises have great deviations in the methods and degrees of yellowing. So far, Pingyang Huangtang does not have a relatively unified local yellow tea processing system and commercial tea standards.

[0004] During the process of steaming, the relatively small environmental process parameters are affected by the external environment and change continuously, which requires the tea maker to have high technical ability and relatively rich tea making experience, and has an adverse effect on the quality stability of the finished tea. The traditional Pingyang Huangtang production technique cannot be mass-produced and stabilized, so it is very necessary to propose a Pingyang Huangtang tea processing method and its intelligent steaming equipment. Summary of the invention

[0005] The purpose of the present invention is to provide a Pingyang Huangtang tea processing method and intelligent yellowing equipment thereof. During the tea processing process, by adding intelligent yellowing equipment, the yellowing process parameters are accurately controlled, and applied to Pingyang Huangtang for systematic, standardized and stable processing and production, so as to solve the poor quality stability of the existing Pingyang Huangtang tea and the standardized processing technology requirements.

[0006] To achieve the above object, the present invention provides the following technical solution: a Pingyang Huangtang tea processing method and intelligent yellowing equipment, comprising the following steps:

[0007] 1. Provide an intelligent yellowing device, including:

[0008] A yellow box body, wherein a multi-layer mesh leaf storage frame is arranged inside the yellow box body, and the mesh leaf storage frame is made of food-grade stainless steel, that is, the food-grade stainless steel material used to enclose the mesh leaf storage frame is provided with mesh holes;

[0009] A fluid pipeline, which is opened on the inner wall of the box body and includes an air inlet, an air outlet and a humidification port;

[0010] A monitoring component, which is arranged in a yellowing box, includes an ambient temperature sensor, an ambient humidity sensor, a tea moisture meter, a tea temperature sensor and a tea humidity sensor. The ambient temperature sensor and the ambient humidity sensor are arranged on the inner wall of the yellowing box near the middle, and are used to monitor the overall ambient temperature and humidity in the yellowing box. The inner wall of the yellowing box near each layer of the mesh leaf storage frame is provided with a tea moisture meter, a tea temperature sensor and a tea humidity sensor, and one end of the tea moisture meter, the tea temperature sensor and the tea humidity sensor can be buried in the tea leaves in the mesh leaf storage frame, and are used to monitor the moisture content of the tea leaves and the temperature and humidity of the tea leaves; in the above, one end of the tea moisture meter, the tea temperature sensor and the tea humidity sensor can be buried in the tea leaves in the mesh leaf storage frame, which means that the probes of the above sensors and the tester penetrate into the tea leaves in the mesh leaf storage frame.

[0011] It should be noted in the present application that the air inlet and outlet in the present application are connected to motors for conveying and outputting air volume, and the air inlet and outlet are input and outputted with hot air for adjusting the temperature inside the box, while the humidification port is used to introduce atomized water into the box to adjust the humidity inside the box, and is usually connected with an atomizer, and the above-mentioned motor, atomizer and other devices for driving the fluid are all controlled by a controller for working state, and the controller is also electrically connected to various sensors at the same time to obtain the environmental parameters and tea parameters inside the box, and the above-mentioned controller, motor and atomizer are all commonly used equipment in the prior art, and the specific structure and working principle are not described here one by one.

[0012] In addition, in this application, the environment temperature sensor, environment humidity sensor, tea temperature sensor and tea humidity sensor are all commonly used temperature sensors and humidity sensors (existing equipment) in the prior art. The name prefix is ​​only to distinguish the test object, that is, the environment represents the part of the internal space of the main body, and the equipment prefixed with tea is used to detect the parameters of the tea itself, among which the tea humidity sensor detects the humidity in the tea pile, that is, the humidity between tea leaves, and the tea moisture meter detects the moisture content inside the tea. In this application, the grain moisture meter is mainly used to measure the moisture content of tea or the Sartorius infrared moisture meter is used to detect the moisture content of tea.

[0013] 2. Raw material acquisition: Select fresh tea leaves with single bud or one bud and one leaf as raw materials (the main tea tree varieties are local group species, Jiaming No. 1, Pingyang Special Early);

[0014] 3. Spreading the tea leaves: Spread the fresh tea leaves thinly on a spreading rack or in a spreading trough (both are common tools for tea processing in the prior art);

[0015] 4. Fixing: Put the green leaves evenly into the drum fixing machine for high temperature and long-term fixing;

[0016] 5. Cooling: After the withered leaves are taken out of the tube, the tea leaves are spread thinly on a bamboo mat or a tea storage tank (both are common tools for tea processing in the prior art) to cool;

[0017] 6. First moisture reconditioning: placing the cooled tea leaves in a breathable bamboo tube (a common tool for tea processing in the prior art) for moisture reconditioning;

[0018] 7. Intelligent yellowing: Put the moistened tea leaves into the micro-environment of the intelligent yellowing equipment to yellow them;

[0019] 8. Raw fire: The tea leaves that have turned yellow are initially dried by hot air dehydration.

[0020] 9. Second moisture recovery: After the tea leaves are roughly roasted, they are cooled and piled thickly to fully recover moisture.

[0021] 10. Full drying: Use a box-type drying machine (a common equipment for tea processing in the prior art) to fully dry the moistened leaves;

[0022] 11. Fragrance enhancement: Use an electric roasting cage or a box-type fragrance enhancement machine (both are commonly used equipment for tea processing in the prior art) to enhance the fragrance of the tea after it has been fully roasted.

[0023] Preferably, in step three, when spreading the fresh tea leaves, the temperature of the spreading environment is controlled to be 18°C ​​to 20°C, and the relative humidity is 75% to 80%, and the fresh tea leaves are spread to a moisture content of 64% to 665%.

[0024] Preferably, in step 4, the specific content of high temperature and long time withering includes: after the temperature of the inner wall of the drum reaches 240°C to 260°C, the tea leaves that have been spread out are evenly put into the drum for withering, and when the temperature of the tea leaf surface reaches 83°C to 85°C, the withering is continued for 6min to 6.5min, and the tea leaves are withered until the water content of the tea leaves is 28% to 30%.

[0025] Preferably, in step 5, the specific contents of cooling are: after taking the withered tea leaves out of the drum, spreading them thinly on a bamboo mat or a tea storage tank for cooling by blowing air, and the tea leaves are quickly cooled by air to room temperature, where the room temperature is less than 25°C.

[0026] Preferably, in step six, the specific content of the first rehydration is: placing the cooled tea leaves in a breathable bamboo tube for the first rehydration, the stacking thickness of the tea leaves is 30cm to 40cm, turning the leaves every 1 hour, exchanging the positions of the internal rehydration leaves with the external rehydration leaves, the first rehydration time is 5h to 6h, and the tea leaves are rehydrated until they are basically soft, have no thorns to the touch, and can be folded by hand without breaking.

[0027] In the above description, exchanging the positions of the inner rehydrated leaves and the outer rehydrated leaves refers to the tea leaves inside and outside the tea pile after the tea leaves are piled up.

[0028] Preferably, in step seven, the specific content of the yellowing is: the tea leaves after the first rehydration are evenly piled in the mesh leaf storage frame, the thickness of the tea leaves is 15cm~20cm, the distance between the upper surface of the tea leaves pile in each layer of mesh leaf storage frame and the lower surface of the tea leaves pile in the previous layer of mesh leaf storage frame is 20±2cm, the ambient temperature in the yellowing box is controlled to be 45℃~55℃ by controlling the air volume at the air inlet and outlet, the ambient relative humidity in the yellowing box is controlled to be 65%~70% by controlling the atomization output at the humidification port, and the tea leaves are yellowed until the moisture content of the tea leaves is 25%~28%.

[0029] In this application, all relative humidity is expressed as RH, so the data is directly expressed in the form of a percentage.

[0030] Preferably, in step eight, the specific content of the raw fire is: the yellowed tea leaves are dried by hot air dehydration, the hot air temperature is controlled at 90°C to 95°C during the raw fire, the drying time is 8min to 10min, and the moisture content of the tea leaves is dried to 15% to 18%.

[0031] Preferably, in step nine, the specific content of the second moisture regain is: after cooling the tea leaves after rough firing, the tea leaves are fully moisturized by natural moisture regain or heated moisture regain. If natural moisture regain is adopted, the moisture regain time is 12h to 16h. If heated moisture regain is adopted, the low-temperature heating temperature needs to be controlled at 28°C to 30°C in a closed container, and the moisture regain time is 2 to 4h.

[0032] Preferably, in step ten, the specific content of the full-fire drying is: placing the tea leaves after the second moisture regain in a box-type drying machine for full-fire drying, during the processing and drying, the temperature is 75°C to 80°C, the heat treatment time is 20min to 25min, and the tea leaves are dried to a moisture content of 8% to 9%.

[0033] Preferably, in the step eleven, if an electric roasting cage is used to enhance the aroma of the tea leaves, the temperature is 50°C to 60°C and the roasting time is 2h to 2.5h; if a box-type aroma machine is used to enhance the aroma of the tea leaves, the temperature is controlled at 50°C to 55°C and the roasting time is 1h to 1.5h. Both aroma enhancement methods are used to reduce the moisture content of the tea leaves to less than 6%.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] 1. This application follows the traditional yellow tea making theory, innovatively designs and develops the application of intelligent yellow tea production equipment. Compared with the traditional production method, it reduces repetitive and tedious processes such as wrapping and unpacking, and alleviates the excessive consumption of physical strength and energy of tea makers.

[0036] 2. This application artificially controls the internal environmental conditions of the yellowing box to form a micro-environment, regulates the yellowing reaction process, greatly improves the quality stability of yellow tea, improves production efficiency, ensures the quality characteristics of "three yellows and one fragrance" of Pingyang yellow tea, and provides practitioners in Wenzhou yellow tea producing areas with a yellow tea processing system and commercial yellow tea standards.

[0037] 3. This application stabilizes the core process of yellow tea production through the development and application of intelligent yellowing equipment, systematically optimizes the production process of Pingyang Huangtang, and provides application guarantees for the establishment of a local yellow tea processing system and technology promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 It is the overall logic flow chart of the present invention;

[0039] Figure 2 It is a schematic diagram of the overall structure of the yellowing device in the present invention;

[0040] Figure 3 It is a schematic diagram of the overall structure of the box body in the present invention;

[0041] In the figure: a yellowing box 1, a mesh leaf storage frame 2, an air inlet 3, an air outlet 4, a humidification port 5, an ambient temperature sensor 6, an ambient humidity sensor 7, a tea moisture meter 8, a tea temperature sensor 9, a tea humidity sensor 10, and a controller 11. DETAILED DESCRIPTION

[0042] The following will be combined with the attached embodiment of the present invention Figures 1 to 3 , the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0043] See also Figures 1 to 3 , embodiments of the present invention:

[0044] Example 1: The tea object processed in this example is Pingyang Special Early Tea

[0045] like Figures 1 to 3 As shown: A Pingyang Huangtang tea processing method and intelligent yellowing equipment, comprising the following steps:

[0046] 1. Provide a yellowing device, comprising:

[0047] A yellow box 1, wherein a multi-layer mesh leaf storage frame 2 is arranged inside the yellow box 1, and the mesh leaf storage frame 2 is made of stainless steel;

[0048] A fluid pipeline, which is opened on the inner wall of the yellow box body 1 and includes an air inlet 3, an air outlet 4 and a humidification port 5;

[0049] A monitoring component, which is arranged in the yellowing box 1, and includes an ambient temperature sensor 6, an ambient humidity sensor 7, a tea moisture meter 8, a tea temperature sensor 9 and a tea humidity sensor 10. The ambient temperature sensor 6 and the ambient humidity sensor 7 are arranged on the inner wall of the yellowing box 1 near the middle, and are used to monitor the overall ambient temperature and humidity in the yellowing box 1. The inner wall of the yellowing box 1 near each layer of the mesh leaf storage frame 2 is provided with a tea moisture meter 8, a tea temperature sensor 9 and a tea humidity sensor 10, and one end of the tea moisture meter 8, the tea temperature sensor 9 and the tea humidity sensor 10 can be buried in the tea leaves of the mesh leaf storage frame 2, and are used to monitor the moisture content of the tea leaves and the temperature and humidity of the tea leaves;

[0050] Specifically, based on the above content, in the present embodiment, in the yellowing device, a three-layer mesh leaf storage frame 2 is arranged in the yellowing box 1, each layer is provided with two mesh leaf storage frames 2, and all the mesh leaf storage frames 2 are arranged on a stainless steel bracket, the air inlet 3 is arranged at the bottom layer, the air outlet 4 is arranged at the top layer, and the humidification port 5 is arranged on the bottom wall inside the yellowing box 1, and a controller 11 is arranged outside the yellowing box 1 for regulating the environmental parameters in the yellowing box 1, and in addition, an environmental temperature sensor 6 and an environmental humidity sensor 7 are arranged on the inner wall of the yellowing box 1, and although the tea moisture meter 8, the tea temperature sensor 9 and the tea humidity sensor 10 are also arranged on the inner wall of the yellowing box 1, the above three sensors for monitoring the data parameters of the tea leaves themselves are arranged on the inner wall of each layer in the yellowing box 1, and their respective numbers are the same as the number of mesh leaf storage frames 2, and are used for extending one end into the tea pile in the mesh leaf storage frame 2 when the tea leaves are yellowing, so as to monitor the moisture content of the tea leaves and the temperature and humidity of the tea leaves when the tea leaves are yellowing.

[0051] 2. Raw material acquisition: Select fresh tea leaves with single buds as raw materials;

[0052] 3. Spreading the tea leaves: Spread the fresh tea leaves thinly on the tea spreading rack;

[0053] When spreading the tea leaves, control the spreading environment temperature at 18°C ​​and the relative humidity at 80%, and spread the fresh tea leaves until the moisture content is 64%.

[0054] 4. Fixing: Put the green leaves evenly into the drum fixing machine for high temperature and long-term fixing;

[0055] Specifically, after the temperature of the inner wall of the drum reaches 250°C, the tea leaves that have been spread out are evenly put into the drum for withering. When the temperature of the tea leaf surface reaches 83°C, the process continues for 6.5 minutes to wither the tea leaves until the water content of the tea leaves is 28%.

[0056] 5. Cooling: Take out the tea leaves after withering and spread them thinly on a bamboo mat;

[0057] Specifically, after taking the withered tea leaves out of the drum, spread them thinly on a bamboo mat, and quickly air-cool the tea leaves to room temperature, where the room temperature is 17°C.

[0058] 6. First moisture recovery: Place the cooled tea leaves in a breathable bamboo tube for moisture recovery;

[0059] Specifically, the cooled tea leaves are placed in a breathable bamboo tube for the first rehydration. The stacking thickness of the tea leaves is 40 cm. The leaves are turned over every 1 hour, and the positions of the internal rehydration leaves and the external rehydration leaves are exchanged. The first rehydration time is 6 hours. The tea leaves are rehydrated until they are basically soft, have no thorns, and can be folded by hand without breaking.

[0060] 7. Intelligent micro-domain yellowing: put the tea leaves after moisture absorption into the yellowing equipment for micro-domain yellowing;

[0061] Specifically, the tea leaves after the first rehumidification are evenly piled in the mesh leaf storage frame 2, the thickness of the tea leaves is 20 cm, the distance between the upper surface of the tea pile in each layer of the mesh leaf storage frame 2 and the lower surface of the tea pile in the previous layer of the mesh leaf storage frame 2 is 20 cm, and the ambient temperature in the yellowing box 1 is controlled to be 50°C by controlling the air volume at the air inlet 3 and the air outlet 4, and the ambient relative humidity in the yellowing box 1 is controlled to be 70% by controlling the atomization output at the humidification port 5, and the tea leaves are yellowed until the moisture content of the tea leaves is 27%.

[0062] 8. Raw fire: The tea leaves that have turned yellow are initially dried by hot air dehydration.

[0063] Specifically, the yellowed tea leaves are dried by hot air dehydration. The hot air temperature during the rough firing process is 93°C, the drying time is 9 minutes, and the moisture content of the tea leaves is dried to 15%.

[0064] 9. Second moisture recovery: After the tea leaves have cooled down after being roasted, they should be fully moisturized.

[0065] Specifically, after the tea leaves are cooled after being roughly fired, they are fully moisturized by natural moisturizing, and the moisturizing time is 12 hours.

[0066] 10. Full drying: Use box-type dryer to fully dry the tea leaves after rough drying;

[0067] Specifically, the tea leaves after the second moisture regain are placed in a box-type drying machine for full-fire drying. During drying, the temperature is 75° C., the heat treatment time is 20 minutes, and the tea leaves are dried to a moisture content of 8%.

[0068] 11. Enhance the aroma: Use electric roasting cage to enhance the aroma of tea leaves after sufficient roasting.

[0069] Specifically, if an electric roasting cage is used to enhance the aroma of tea leaves, the temperature is 53° C., the roasting time is 2 hours, and the aroma of the tea leaves is enhanced until the water content of the tea leaves reaches 5%.

[0070] Embodiment 2:

[0071] The difference between this embodiment and embodiment 1 is that:

[0072] In step 2, fresh tea leaves with one bud and one leaf are selected as raw materials;

[0073] In step three, the fresh tea leaves are thinly spread into the tea spreading trough for spreading. The tools used in this step are different, but other conditions are the same.

[0074] In step five, the withered leaves are taken out and the tea leaves are spread thinly into the tea storage tank for cooling. The tools used in this step are different, but other conditions are the same.

[0075] In step nine, after the tea leaves are cooled after being roughly roasted, they are fully moisturized by natural or heated moisturizing methods. Low-temperature heating moisturizing is used, and the heating temperature needs to be controlled at 28°C in a sealed container, and the moisturizing time is 3 hours.

[0076] In step eleven, a box-type aromatizer is used to aromatize the tea leaves. During aromatization, the temperature is controlled at 52° C. and the baking time is 1 hour. The tea leaves are also aromatized until the water content of the tea leaves reaches 5.5%.

[0077] Comparative Example 1:

[0078] The difference between the comparative example and embodiment 1 is:

[0079] 1. Use stainless steel barrels or bamboo frames, wrap the first moistened leaves with wet cloth, and heat them with electricity or carbon fire to make them yellow in the traditional way;

[0080] 2. Raw material acquisition: Select fresh tea leaves with single buds as raw materials;

[0081] 3. Spreading the tea leaves: Spread the fresh tea leaves thinly on the tea spreading rack;

[0082] When spreading the tea leaves, control the spreading environment temperature to 18°C ​​and the relative humidity to 80%, and spread the fresh tea leaves until the moisture content of the tea leaves is 64%.

[0083] 4. Fixing: Put the tea leaves evenly into the drum fixing machine for high temperature fixing.

[0084] Specifically, after the temperature of the inner wall of the drum reaches 240°C, the tea leaves that have been spread out are evenly put into the drum for withering. When the temperature of the tea leaf surface reaches 85°C, the drum is continued for 4 minutes to wither the tea leaves until the water content of the tea leaves is 48%.

[0085] 5. Cooling: Take out the tea leaves after withering and spread them thinly on a bamboo mat;

[0086] Specifically, after taking the withered tea leaves out of the drum, spread them thinly on a bamboo mat, and quickly air-cool the tea leaves to room temperature, where the room temperature is 17°C.

[0087] 6. First moisture recovery: Place the cooled tea leaves in a breathable bamboo tube for moisture recovery;

[0088] Specifically, the cooled tea leaves are placed in a breathable bamboo tube for the first rehydration. The stacking thickness of the tea leaves is 38 cm. The leaves are turned over every 1 hour, and the positions of the internal rehydration leaves and the external rehydration leaves are exchanged. The first rehydration time is 6 hours. The tea leaves are rehydrated until they are basically soft, have no thorns, and can be folded by hand without breaking.

[0089] 7. Traditional yellowing: Put the moistened tea leaves into the yellowing equipment for micro-region yellowing;

[0090] Wrap the first moistened leaves with wet cloth, 1 catties per bag, and place 10 tea bags evenly in the middle of a stainless steel bucket or bamboo frame. Heat them with electricity or charcoal fire, and control the temperature between 45℃ and 50℃. The relative humidity of the stainless steel bucket is 60% to 75%. Keep them in a hot and humid way until they turn yellow. Unpack, pile and wrap them every 1 hour.

[0091] 8. Raw fire: The tea leaves that have turned yellow are initially dried by hot air dehydration.

[0092] Specifically, the yellowed tea leaves are dried by hot air dehydration. The hot air temperature during the drying process is 93°C and the drying time is 15 minutes, until the moisture content of the tea leaves is 15%.

[0093] 9. Second moisture recovery: After the tea leaves have cooled down after being roasted, they should be fully moisturized.

[0094] Specifically, after the tea leaves are cooled after being roughly roasted, they are fully moisturized by natural moisturizing, and the moisturizing time is 12 hours;

[0095] 10. Full drying: Use box-type dryer to fully dry the tea leaves after rough drying;

[0096] Specifically, the tea leaves after the second moisture recovery are placed in a box-type drying and aroma extracting machine for full-fire drying. During the drying process, the temperature is 75° C., the heat treatment time is 13 minutes, and the tea leaves are dried to a moisture content of 8%.

[0097] 11. Enhance the aroma: Use electric roasting cage to enhance the aroma of tea leaves after sufficient roasting.

[0098] Specifically, if an electric roasting cage is used to enhance the aroma of tea leaves, the temperature during the aroma enhancement process is 53° C., the roasting time is 2 hours, and the aroma of the tea leaves is enhanced until the water content of the tea leaves is less than 6%.

[0099] Professionals in the field brewed and tasted the tea leaves prepared in Example 1, Example 2 and Comparative Example 1, and the results were as follows:

[0100]

[0101] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the attached claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention. Any figure mark in the claims should not be regarded as limiting the claims involved.

[0102] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation modes that those skilled in the art can understand.

Claims

1. A Pingyang Huangtang tea processing method and intelligent yellowing equipment, characterized in that: The following steps are involved:

1. Provide an intelligent yellowing device, including: A yellowing box (1), wherein a multi-layer mesh leaf storage frame (2) is arranged inside the yellowing box (1), and the mesh leaf storage frame (2) is made of food-grade stainless steel; A fluid pipeline, the fluid pipeline is opened on the inner wall of the yellow box (1), and includes an air inlet (3), an air outlet (4) and a humidification port (5); A monitoring component, the monitoring component is arranged in the yellowing box (1), and comprises an ambient temperature sensor (6), an ambient humidity sensor (7), a tea moisture meter (8), a tea temperature sensor (9) and a tea humidity sensor (10); the ambient temperature sensor (6) and the ambient humidity sensor (7) are arranged on the inner wall of the yellowing box (1) close to the middle, and are used to monitor the overall ambient temperature and humidity in the yellowing box (1); the inner wall of the yellowing box (1) near each layer of the mesh leaf storage frame (2) is provided with a tea moisture meter (8), a tea temperature sensor (9) and a tea humidity sensor (10); and one end of the tea moisture meter (8), the tea temperature sensor (9) and the tea humidity sensor (10) can be embedded in the tea leaves of the mesh leaf storage frame (2), and are used to monitor the moisture content of the tea leaves and the temperature and humidity of the tea leaves; 2. Raw material acquisition: Select fresh tea leaves with single bud or one bud and one leaf as raw materials; 3. Spreading the tea leaves: Spread the fresh tea leaves thinly on the tea spreading rack or in the tea spreading trough; 4. Fixing: Put the green leaves evenly into the drum fixing machine for high temperature and long-term fixing; 5. Cooling: After the withered leaves are taken out of the tube, spread the tea leaves thinly on bamboo mats or in a green tea storage tank to cool; 6. First moisture recovery: Place the cooled tea leaves in a breathable bamboo tube for moisture recovery; 7. Intelligent yellowing: Put the moistened tea leaves into the micro-environment of the intelligent yellowing equipment to yellow them; 8. Raw fire: The tea leaves that have turned yellow are dried by hot air dehydration; 9. Second moisture recovery: After the tea leaves are roughly roasted, they are cooled and piled thickly to fully recover moisture.

10. Full drying: Use a box-type dryer to fully dry the rehydrated leaves; 11. Enhance the aroma: Use an electric roasting cage or a box-type aroma machine to enhance the aroma of the tea after it has been fully roasted.

2. The Pingyang Huangtang tea processing method according to claim 1, characterized in that: In the step 3, when spreading the tea leaves, the temperature of the spreading environment is controlled to be 18° C. to 20° C., and the relative humidity is 75% to 80%, and the fresh tea leaves are spread to a moisture content of 64% to 66%.

3. The Pingyang Huangtang tea processing method according to claim 2, characterized in that: In the step 4, the specific contents of high temperature and long time withering include: after the temperature of the inner wall of the drum reaches 240℃~260℃, the tea leaves that have been spread out are evenly put into the drum for withering, and when the temperature of the tea leaf surface reaches 83℃~85℃, the withering is continued for 6min~6.5min, and the tea leaves are withered until the water content of the tea leaves is 28%~30%.

4. The Pingyang Huangtang tea processing method according to claim 3, characterized in that: In step 5, the specific contents of cooling are as follows: after taking the withered tea leaves out of the drum, the tea leaves are spread thinly on a bamboo mat or a tea leaf storage tank and cooled by air, and the tea leaves are quickly cooled by air to room temperature, where the room temperature is less than 25°C.

5. The Pingyang Huangtang tea processing method according to claim 4, characterized in that: In step six, the specific content of the first rehydration is: placing the cooled tea leaves in a breathable bamboo tube for the first rehydration, the stacking thickness of the tea leaves is 30cm to 40cm, turning the leaves every 1 hour, exchanging the positions of the internal rehydration leaves with the external rehydration leaves, the first rehydration time is 5h to 6h, and the tea leaves are rehydrated until they are basically soft, have no thorns to the touch, and can be folded by hand without breaking.

6. The method for processing Pingyang Huangtang tea according to claim 5, characterized in that: In step seven, the specific content of the yellowing is as follows: the tea leaves after the first rehumidification are evenly piled in the mesh leaf storage frame (2), the thickness of the tea leaves is 15cm to 20cm, the distance between the upper surface of the tea leaves pile in each layer of the mesh leaf storage frame (2) and the lower surface of the tea leaves pile in the previous layer of the mesh leaf storage frame (2) is 20±2cm, the ambient temperature in the yellowing box (1) is controlled to be 45℃ to 55℃ by controlling the air volume of the air inlet (3) and the air outlet (4), and the relative humidity in the yellowing box (1) is controlled to be 65% to 70% by controlling the atomization output at the humidification port (5), and the tea leaves are yellowed until the moisture content of the tea leaves is 25% to 28%.

7. The method for processing Pingyang Huangtang tea according to claim 6, characterized in that: In the step eight, the specific content of the rough firing is: the yellowed tea leaves are dried by hot air dehydration, the hot air temperature is controlled at 90°C to 95°C during the rough firing process, the drying time is 8min to 10min, and the moisture content of the tea leaves is dried to 15% to 18%.

8. The Pingyang Huangtang tea processing method according to claim 7, characterized in that: In step nine, the specific content of the second moisture regain is: after cooling the tea leaves after rough firing, the tea leaves are fully moisturized by natural moisture regain or heated moisture regain. If natural moisture regain is adopted, the moisture regain time is 12h to 16h. If low-temperature heating moisture regain is adopted, the heating temperature needs to be controlled at 28℃ to 30℃ in a closed container, and the moisture regain time is 2 to 4h.

9. The Pingyang Huangtang tea processing method according to claim 8, characterized in that: In the step ten, the specific content of the full-fire drying is: placing the tea leaves after the second moisture regain in a box-type drying machine for full-fire drying, the temperature during drying is 75°C to 80°C, the heat treatment time is 20min to 25min, and the tea leaves are dried to a moisture content of 8% to 9%.

10. The Pingyang Huangtang tea processing method according to claim 9, characterized in that: In the step eleven, if an electric roasting cage is used to enhance the aroma of the tea, the temperature is 50°C to 60°C and the roasting time is 2h to 2.5h. If a box-type aroma machine is used to enhance the aroma of the tea, the temperature is controlled at 50°C to 55°C and the roasting time is 1h to 1.5h. Both aroma enhancement methods control the moisture content of the tea to less than 6%.

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