Processing method of wrapping-free heaping-free yellow tea and wrapping-free heaping-free yellow tea

Abstract

The invention relates to the technical field of processing of tea leaves, in particular to a processing method of wrapping-free heaping-free yellow tea and the wrapping-free heaping-free yellow tea. The processing method of the wrapping-free heaping-free yellow tea comprises the following steps: S1, picking and grading fresh leaves; s2, spreading, airing and de-enzyming; s3, performing rolling; s4, pressing and shaping; arranging the rolled leaves one by one, then binding the rolled leaves into a strip bundle shape by using wet cotton cloth, and trimming the tail ends of the tea leaves in order; and S5, drying: performing drying treatment on the pressed and shaped tea leaves, so as to obtain a finished product of the wrapping-free heaping-free yellow tea. According to the processing method, traditional wrapping and heaping for yellowing are replaced with pressing shaping, the process is simple, operation is convenient, and the prepared wrapping-heaping-free yellow tea is unique in shape, yellow-green in color and luster with hair, orange-yellow and transparent in tea soup, mellow and sweet in taste, and sweet and fragrant in fragrance with flower fragrance; through determination, the quality is better, and the theanine content is greatly increased.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, and in particular to a processing method for tea that does not require packaging and fermentation, and the tea itself. Background Technology

[0002] Among the six major tea categories in my country, yellow tea has been produced since the Tang Dynasty and is characterized by "yellow soup and yellow leaves". Its key processing step is "yellowing by soaking". This is a unique process in the production of yellow tea, which refers to piling up the tea leaves after fixing, rolling or initial drying while they are still hot, so that the tea leaves gradually turn yellow under the action of heat and moisture.

[0003] Currently, most yellow tea on the market is pan-fried, which directly produces yellow-colored dried tea at high temperatures. This method is mixed and, while significantly reducing production costs, lacks the characteristics of yellow tea and cannot be classified as such. The main reason for this phenomenon is that the traditional method of yellowing by wrapping the tea leaves in hot water is time-consuming, difficult to control, and prone to producing unpleasant off-flavors such as sourness, rancidity, and watery taste.

[0004] In view of this, the present invention is hereby proposed. Summary of the Invention

[0005] The purpose of this invention is to provide a method for processing tea without the traditional method of wrapping and yellowing, and the resulting tea. This method replaces the traditional method of wrapping and yellowing with compacted pressing, which is simple and easy to operate. The resulting tea has a unique shape, a deep green color with downy hairs, a bright green-yellow tea soup, a mellow and sweet taste, and a fragrant aroma with floral notes. Tests have shown that it has better quality and a significantly increased theanine content.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A method for processing yellow tea without the need for wrapping and steaming includes the following steps:

[0008] S1. Fresh leaf picking and grading: Freshly picked tea leaves are graded and screened according to the standard of one bud and three leaves or one bud and four leaves.

[0009] S2, withering and fixation: After the fresh tea leaves are graded and screened, they are spread out to dry and then fixed.

[0010] S3. Rolling: Put the tea leaves that have been killed into the rolling machine. When the strip ratio reaches 90% and the tea juice does not overflow, remove the tea leaves from the rolling machine to obtain rolled leaves.

[0011] S4. Tightening and shaping: Arrange the individual kneaded leaves, then use a damp cotton cloth to tightly bind multiple kneaded leaves, tie them into a bundle with thread, and then trim the tea leaves neatly at the end.

[0012] S5. Drying: The compressed tea leaves are dried to obtain the finished product of the tea that does not require packaging and is left to ripen.

[0013] Furthermore, in step S2, the drying time is 120 min to 480 min;

[0014] And / or, after being spread out to dry, fresh tea leaves lose 8-12% of their weight;

[0015] And / or, the amount of leaves spread out for drying is 0.6–1.0 kg / m³. 2

[0016] Furthermore, in step S2, the blanching temperature is 350–370°C; the blanching time is 4–6 minutes.

[0017] Furthermore, in step S3, the kneading is performed in a cycle of empty, light, and heavy kneading; after empty kneading for 3 to 5 minutes, light kneading for 6 to 10 minutes, and then heavy kneading for 1 to 2 minutes, with the total kneading time being 60 to 90 minutes.

[0018] Furthermore, in step S4, each of the bundles contains 100 twisted leaves.

[0019] Furthermore, in step S5, the drying process sequentially includes low-temperature initial drying, sun drying, low-temperature re-drying, and re-sun drying steps.

[0020] Furthermore, the low-temperature initial drying includes preliminary drying of the compressed tea leaves at a temperature of 50-60°C for 5-6 hours until the moisture content of the tea leaves is 10-20%.

[0021] And / or, the drying conditions are: sun drying for 5-6 hours, and drying temperature of 20-35℃.

[0022] Furthermore, the low-temperature re-drying includes a second drying of the sun-dried tea leaves, with a drying temperature of 50-60℃ and a drying time of 3-5 hours; the tea leaves are dried until the moisture content is 6-8%.

[0023] And / or, the re-drying includes a second drying of the tea leaves after low-temperature re-drying; the re-drying conditions are: sun drying for 3 to 5 days, drying temperature of 20 to 35°C; and controlling the moisture content of the tea leaves to be below 5%.

[0024] In addition, the present invention also provides a non-packaging yellow tea, which is made using the above-mentioned processing method.

[0025] Furthermore, the theanine content of the tea that is not packaged and left to steep is above 1%.

[0026] Compared with the prior art, the technical solution of the present invention has at least the following technical effects:

[0027] The processing method of the no-wrapping yellowing tea of ​​the present invention replaces the traditional wrapping and yellowing process with compaction. The process is simple and easy to operate. The resulting no-wrapping yellowing tea has a unique shape, yellow-green color with white down, bright orange-yellow tea soup, mellow and sweet taste, and sweet and floral aroma. The quality has been tested and found to be better, with the theanine content reaching more than 1%. Attached Figure Description

[0028] The accompanying drawings, which form part of this application, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. Wherein:

[0029] Figure 1 This is a process flow diagram of the processing method for the no-wrapping yellow tea of ​​the present invention. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions in the embodiments of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Those skilled in the art should understand that the embodiments described are merely illustrative of the invention and should not be considered as specific limitations thereof. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention. Process parameters not specifically specified in the following embodiments are generally performed under conventional conditions.

[0031] The endpoints and any values ​​of the ranges disclosed in this invention are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this invention.

[0032] According to a first aspect of the present invention, a method for processing yellow tea without the need for wrapping and steaming is provided, comprising the following steps:

[0033] S1. Fresh leaf picking and grading: Freshly picked tea leaves are graded and screened according to the standard of one bud and three leaves or one bud and four leaves.

[0034] S2, withering and fixation: After the fresh tea leaves are graded and screened, they are spread out to dry and then fixed.

[0035] S3. Rolling: Put the tea leaves that have been killed into the rolling machine. When the strip ratio reaches 90% and the tea juice does not overflow, remove the tea leaves from the rolling machine to obtain rolled leaves.

[0036] S4. Tightening and shaping: Arrange the individual kneaded leaves, then use a damp cotton cloth to tightly bind multiple kneaded leaves, tie them into a bundle with thread, and then trim the tea leaves neatly at the end.

[0037] S5. Drying: The compressed tea leaves are dried to obtain the finished product of the tea that does not require packaging and is left to ripen.

[0038] In the above technical solution, the fresh leaves are from ancient tea trees, and the picking standard is one bud and three or four leaves. After picking, old leaves, tea stems, and impurities are removed. To facilitate processing and shaping, the length of the fresh leaves should be relatively uniform. Fresh leaves are not picked on rainy days, when wet with dew, or before the pesticide safety interval has expired. Fresh leaves should not be exposed to sunlight or rain, and should not be piled up to generate heat, which could damage the stems and break the leaves. They should be transported using breathable bamboo baskets or special bags. When turning the fresh leaves, they should be shaken loose gently to keep them fresh and intact, and then promptly sent to the factory for processing. After bundling, they are dried slowly, replacing the traditional method of wrapping. During the withering process, the leaves are turned over 2-3 times. The leaves are considered properly dried when they have lost most of their luster, the color has darkened, the texture has softened, the leaves are slightly flattened, the edges are slightly wrinkled, the first and second leaves of the upright buds are heavier at the top, the stems are not easily broken, the leaves are soft and slightly elastic to the touch, the green color has faded, and the weight of the fresh leaves has decreased by 8-12%. When fixing the leaves of ancient tea trees, the leaves are thicker and the internodes are longer, making it easy for red stems and red leaves to appear. Therefore, the principle of "fixing old leaves with tender leaves and fixing tender leaves with older leaves" is followed.

[0039] In the above processing method, as a preferred embodiment, in step S2, the withering time is 120 min to 480 min (e.g., 120 min, 180 min, 240 min, 300 min, 360 min, 420 min, 480 min). After withering, the fresh tea leaves lose 8-12% of their weight. The withering thickness should be such that the bottom layer is not visible, and the amount of leaves spread is 0.6-1.0 kg / m². 2 (e.g., 0.6 kg / m) 2 0.7kg / m 2 0.8kg / m 2 0.9kg / m 2 1.0kg / m 2 ).

[0040] In the above processing method, as a preferred embodiment, in step S2, the blanching temperature is 350–370℃; the blanching time is 4–6 minutes (e.g., 4 minutes, 5 minutes, 6 minutes). This invention preferably controls the blanching temperature and time within this range to ensure thorough blanching and prevent the formation of red stems and leaves.

[0041] In the above processing method, as a preferred embodiment, in step S3, the kneading is performed using a cycle of empty, light, and heavy kneading; after empty kneading (without pressure) for 3-5 minutes, light kneading for 6-10 minutes, and then heavy kneading for 1-2 minutes, the total kneading time is 60-90 minutes (e.g., 60 minutes, 70 minutes, 80 minutes, 90 minutes). The purpose of kneading is to reduce the volume of the blanched leaves, making them easier to shape and more aesthetically pleasing; to break down cells, facilitating the extraction of internal substances through brewing; and to remove scorched edges and leaves, especially single leaves, kneading until leaf juice is squeezed out and the leaves are tightly rolled and straight.

[0042] In the above processing method, as a preferred embodiment, in step S4, each bundle contains 100 rolled leaves. First, the rolled leaves are arranged one by one, bundled into bundles of 100, and then tied together with cotton cloth for support. Then, they are tied into bundles with cotton thread, and the ends of the tea leaves are trimmed neatly.

[0043] In the above processing method, as a preferred embodiment, step S5 includes the drying process sequentially comprising low-temperature initial drying, sun-drying, low-temperature re-drying, and re-sun-drying. This invention employs a drying method that alternates between low-temperature, windless drying and sun-drying, first using drying to essentially fix the quality, and then using sun-drying to enhance the aroma of the yellow tea.

[0044] In the above processing method, as a preferred embodiment, the low-temperature initial drying includes preliminary drying of the compressed tea leaves at a drying temperature of 50–60°C (e.g., 50°C, 55°C, 60°C) for 5–6 hours (e.g., 5 hours, 5.5 hours, 6 hours); drying until the moisture content of the tea leaves is 10–20% (e.g., 10%, 12%, 14%, 16%, 18%, 20%). After preliminary drying, the tea leaves are sun-dried for 5–6 hours (e.g., 5 hours, 5.5 hours, 6 hours) at a sun-drying temperature of 20–35°C. After sun-drying, the tea leaves undergo a second drying process at a temperature of 50–60℃ (e.g., 50℃, 55℃, 60℃) for 3–5 hours (e.g., 3 hours, 4 hours, 5 hours). The tea leaves are dried until their moisture content is 6–8%. The tea leaves are then sun-dried for 3–5 days (e.g., 3 days, 4 days, 5 days) at a temperature of 20–35℃. The moisture content of the tea leaves is controlled to be below 5%, and the leaves can be easily crushed into powder by hand.

[0045] According to a second aspect of the present invention, a non-packaging yellow tea is provided, which is made by the above-described processing method.

[0046] In the above-mentioned unwrapped yellow tea, as a preferred embodiment, the theanine content of the unwrapped yellow tea reaches more than 1%, which is nearly 5 times higher than that of fresh leaves.

[0047] The present invention will now be described in detail with reference to the accompanying drawings and embodiments thereof. Various examples are provided by way of explanation and not by way of limitation. Indeed, those skilled in the art will recognize that modifications and variations may be made to the invention without departing from its scope or spirit. For example, a feature shown or described as part of one embodiment may be used in another embodiment to produce yet another embodiment. Therefore, it is desirable that the present invention encompass such modifications and variations falling within the scope of the appended claims and their equivalents.

[0048] Example 1

[0049] This embodiment provides a method for processing yellow tea without the need for wrapping and steaming, including the following steps:

[0050] (1) Freshly picked tea leaves are graded and screened according to the standard of one bud and three leaves or one bud and four leaves.

[0051] (2) Spread out the graded and screened fresh tea leaves to dry, with a leaf spreading amount of 0.8 kg / m². 2 The drying time is 300 minutes, and then the blanching treatment is carried out at 360℃ for 5 minutes;

[0052] (3) Put the tea leaves that have been killed into the rolling machine and roll them in a cycle of empty, light and heavy kneading. After empty kneading for 3 to 5 minutes, light knead for 6 to 10 minutes, and then continue to heavy knead for 1 to 2 minutes. The total rolling time is 75 minutes.

[0053] (4) Arrange the individual leaves of the tea leaves, then use a damp cotton cloth to tie multiple leaves together, and then tie them into a bundle with cotton thread. Each bundle contains 100 leaves. Then trim the ends of the tea leaves neatly.

[0054] (5) The compressed tea leaves are initially dried at a temperature of 60℃ for 6 hours.

[0055] (6) Sun-dry at 30℃ for 6 hours;

[0056] (7) The sun-dried tea leaves are dried a second time at a temperature of 60℃ for 4 hours.

[0057] (8) The tea leaves after the second drying are sun-dried for 4 days at 30°C to obtain the yellow tea without packaging in this embodiment.

[0058] Example 2

[0059] This embodiment provides a method for processing yellow tea without the need for wrapping and steaming, including the following steps:

[0060] (1) Freshly picked tea leaves are graded and screened according to the standard of one bud and three leaves or one bud and four leaves.

[0061] (2) Spread out the graded and screened fresh tea leaves to dry, with a leaf spreading amount of 0.6 kg / m². 2 The drying time is 120 minutes, and then the blanching treatment is carried out at 350℃ for 4 minutes;

[0062] (3) Put the tea leaves that have been killed into the rolling machine and roll them in a cycle of empty, light and heavy kneading. After empty kneading for 3 to 5 minutes, light knead for 6 to 10 minutes, and then continue to heavy knead for 1 to 2 minutes. The total rolling time is 60 minutes.

[0063] (4) Arrange the individual leaves of the tea leaves, then use a damp cotton cloth to tie multiple leaves together, and then tie them into a bundle with cotton thread. Each bundle contains 100 leaves. Then trim the ends of the tea leaves neatly.

[0064] (5) The compressed tea leaves are initially dried at a temperature of 50°C for 5 hours.

[0065] (6) Sun-dry at 35℃ for 5 hours;

[0066] (7) The sun-dried tea leaves are dried a second time at a temperature of 50℃ for 5 hours.

[0067] (8) The tea leaves after the second drying are sun-dried for 3 days at 35°C to obtain the yellow tea without packaging in this embodiment.

[0068] Example 3

[0069] This embodiment provides a method for processing yellow tea without the need for wrapping and steaming, including the following steps:

[0070] (1) Freshly picked tea leaves are graded and screened according to the standard of one bud and three leaves or one bud and four leaves.

[0071] (2) Spread out the graded and screened fresh tea leaves to dry, with a leaf spreading amount of 1.0 kg / m². 2 The drying time is 480 minutes, and then the blanching treatment is carried out at 370℃ for 6 minutes;

[0072] (3) Put the tea leaves that have been killed into the rolling machine and roll them in a cycle of empty, light and heavy kneading; roll empty for 3 to 5 minutes, then lightly knead for 6 to 10 minutes, and then continue to knead heavily for 1 to 2 minutes. The total rolling time is 90 minutes.

[0073] (4) Arrange the individual leaves of the tea leaves, then use a damp cotton cloth to tie multiple leaves together, and then tie them into a bundle with cotton thread. Each bundle contains 100 leaves. Then trim the ends of the tea leaves neatly.

[0074] (5) The compressed tea leaves are initially dried at a temperature of 55°C for 5.5 hours.

[0075] (6) Sun-dry at 25℃ for 5.5 hours;

[0076] (7) The sun-dried tea leaves are dried a second time at a temperature of 55℃ for 3 hours.

[0077] (8) The tea leaves after the second drying are sun-dried for 5 days at 25°C to obtain the yellow tea without packaging in this embodiment.

[0078] Comparative Example 1

[0079] This comparative example provides a processing method for yellow tea that does not require wrapping and steaming. All other steps and parameters are the same as in Example 1, except for the drying time.

[0080] (2) Spread out the graded and screened fresh tea leaves to dry for 1 hour.

[0081] Comparative Example 2

[0082] This comparative example provides a processing method for yellow tea that does not require wrapping and steaming. All other steps and parameters are the same as in Example 1, except for the drying time.

[0083] (2) Spread out the graded and screened fresh tea leaves to dry for 16 hours.

[0084] Comparative Example 3

[0085] This comparative example provides a processing method for tea that does not require wrapping and steaming. All other steps and parameters are the same as in Example 1, except for the different fixation conditions:

[0086] (2) Spread out the graded and screened fresh tea leaves to dry, and then perform fixation treatment at 250℃ for 5 minutes.

[0087] Comparative Example 4

[0088] This comparative example provides a processing method for tea that does not require wrapping and steaming. All other steps and parameters are the same as in Example 1, except for the different fixation conditions:

[0089] (2) Spread out the graded and screened fresh tea leaves to dry, and then perform fixation treatment at 400℃ for 5 minutes.

[0090] Comparative Example 5

[0091] This comparative example provides a processing method for yellow tea that does not require wrapping and steaming. All other steps and parameters are the same as in Example 1, except for the kneading method:

[0092] (3) Put the tea leaves after killing the green into a rolling machine and roll them under constant pressure.

[0093] Comparative Example 6

[0094] This comparative example provides a processing method for yellow tea that does not require wrapping and steaming. All other steps and parameters are the same as in Example 1, except for the method of pressing and shaping.

[0095] (4) Arrange the individual leaves and tie them into bundles with cotton thread. Each bundle contains 100 leaves. Then trim the ends of the tea leaves neatly.

[0096] Test case

[0097] Sensory evaluation and content determination of components such as theanine were performed on the teas prepared in Examples 1-3 and Comparative Examples 1-6 without packaging. Specific results are shown in Table 1.

[0098] Table 1

[0099]

[0100]

[0101]

[0102] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A processing method for yellow tea without the need for wrapping and steaming, characterized in that, Includes the following steps: S1. Fresh leaf picking and grading: Freshly picked tea leaves are graded and screened according to the standard of one bud and three leaves or one bud and four leaves. S2, withering and fixation: After the fresh tea leaves are graded and screened, they are spread out to dry and then fixed. S3. Rolling: Put the tea leaves that have been killed into the rolling machine. When the strip ratio reaches 90% and the tea juice does not overflow, remove the tea leaves from the rolling machine to obtain rolled leaves. S4. Tightening and shaping: Arrange the individual kneaded leaves, then use a damp cotton cloth to tightly bind multiple kneaded leaves, tie them into a bundle with thread, and then trim the tea leaves neatly at the end. S5. Drying: The compressed tea leaves are dried to obtain the finished product of the tea that does not require packaging and is left to ripen.

2. The processing method according to claim 1, characterized in that, In step S2, the drying time is 120 min to 480 min; And / or, after being spread out to dry, fresh tea leaves lose 8-12% of their weight; And / or, the amount of leaves spread out for drying is 0.6–1.0 kg / m³. 2 .

3. The processing method according to claim 1, characterized in that, In step S2, the blanching temperature is 350–370°C; the blanching time is 4–6 minutes.

4. The processing method according to claim 1, characterized in that, In step S3, the kneading is performed in a cycle of empty, light, and heavy kneading; after empty kneading for 3 to 5 minutes, light kneading for 6 to 10 minutes, and then heavy kneading for 1 to 2 minutes, with the total kneading time being 60 to 90 minutes.

5. The processing method according to claim 1, characterized in that, In step S4, each of the bundles contains 100 twisted leaves.

6. The processing method according to any one of claims 1-5, characterized in that, In step S5, the drying process includes low-temperature initial drying, air drying, low-temperature re-drying, and re-drying in sequence.

7. The processing method according to claim 6, characterized in that, The low-temperature initial drying includes preliminary drying of the compressed and shaped tea leaves at a temperature of 50-60°C for 5-6 hours until the moisture content of the tea leaves is 10-20%. And / or, the drying conditions are: sun drying for 5-6 hours, and drying temperature of 20-35℃.

8. The processing method according to claim 6, characterized in that, The low-temperature re-drying includes a second drying of the sun-dried tea leaves, with a drying temperature of 50-60℃ and a drying time of 3-5 hours; the tea leaves are dried until the moisture content is 6-8%. And / or, the re-drying includes a second drying of the tea leaves after low-temperature re-drying; the re-drying conditions are: sun drying for 3 to 5 days, drying temperature of 20 to 35°C; and controlling the moisture content of the tea leaves to be below 5%.

9. A type of yellow tea that does not require packaging or steeping, characterized in that, It is manufactured using the processing method described in any one of claims 1-8.

10. The no-bundle yellow tea according to claim 8, characterized in that, The theanine content of the tea mentioned above reaches more than 1%.

Images