Tea making method

Abstract

The invention discloses a tea making method. The tea making method sequentially comprises the steps of picking and sorting, spreading and airing, rolling, branching process treatment and baking and drying. In the step of spreading and airing with controllable temperature and humidity, the same fresh leaf raw material is differentiated into a green tea raw material or a yellow tea raw material by setting different parameters; performing differential paths according to the types of the raw materials, rolling the green tea raw materials, then performing green making treatment, performing continuous light-pressure rolling on the yellow tea raw materials, and then performing steam fixation and heaping for yellowing treatment in sequence; and finally, uniformly carrying out two-stage baking and drying. According to the invention, flexible production of the green tea and the yellow tea is realized through a set of parameterized process framework, the equipment utilization rate and the production flexibility are remarkably improved, and meanwhile, through accurate process control, the dependence on personal experience is effectively reduced, and the standardization and the stability of the product quality are guaranteed.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, and in particular to a tea-making method. Background Technology

[0002] Tea processing is an exquisite art, the core of which lies in guiding the contents of fresh leaves to transform in a specific direction through different biochemical regulation methods, thereby forming distinct quality characteristics.

[0003] In current production practices, oolong tea production lines and yellow tea production lines are typically dedicated and separate. This model presents significant limitations: First, it requires manufacturers to invest in and build two independent processing lines for different tea types, resulting in high equipment investment, large factory space requirements, and low resource utilization. Second, this rigid production model lacks flexibility, failing to adapt to changes in market demand or the characteristics of fresh tea leaves on the same production line, making it difficult to respond to diversified and rapidly changing market trends. Furthermore, even within their respective traditional processing systems, the degree of "making green" in oolong tea and the degree of "yellowing" in yellow tea largely depend on the personal experience of tea masters. Control of key parameters such as environmental temperature and humidity, and the timing of operations are mostly qualitative descriptions, lacking precise quantitative standards. This "experience-dependent" production model is a major cause of unstable product quality, large batch variations, and difficulties in large-scale and standardized production. Therefore, there is an urgent need in this field to break through the boundaries of traditional processes and provide an innovative, integrated tea-making method. This is key to achieving standardization and intelligentization in tea processing and improving the flexibility of production lines. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a tea-making method that, within a unified process framework, can intelligently guide fresh leaf raw materials toward the quality formation path of oolong tea or yellow tea by setting precise, controllable, and differentiated parameters at key control points, such as withering, rolling, and subsequent branch processes.

[0005] The above-mentioned technical objective of the present invention is achieved through the following technical solution: A tea-making method includes the following steps in sequence: S1, Picking and sorting: Picking fresh leaves with one bud and one leaf as raw materials for tea making; S2, Drying: The freshly picked leaves are dried in a controlled temperature and humidity environment until the moisture content reaches the preset target value; when the ambient temperature is 20-25℃ and the relative humidity is 60%-70%, the raw material for green tea is obtained when the moisture content is 63%-68%; when the ambient temperature is 22-26℃ and the relative humidity is 75%-85%, the raw material for yellow tea is obtained when the moisture content is 70-75%. S3, Kneading: Kneading is performed by applying different pressure curves according to the type of raw material; S4, Branch Processing: For raw oolong tea, the tea leaves undergo a process of alternating between shaking and air-drying 1 to 3 times. For yellow tea raw materials, they are steamed to kill the green, and then subjected to a yellowing process. S5, Baking and Drying: The processed tea raw materials are dried in at least two stages, namely initial drying and full drying, until the moisture content reaches the preset value, and finally the desired type of tea is obtained.

[0006] Furthermore, in step S3, the kneading of the green tea raw material adopts a light-heavy-light pressure curve, with a total duration of 25-30 minutes, and the cell damage rate is controlled at 20%-30%.

[0007] Furthermore, in step S3, the yellow tea raw material is subjected to a continuous light pressure curve for a total duration of 15-25 minutes, and the cell damage rate is controlled at 15%-25%.

[0008] Furthermore, in step S4, the withering process is carried out in an environment with a temperature of 22-26℃ and a relative humidity of 80%-85%, including three cycles of shaking and drying, so that the moisture content of the tea leaves reaches 60%-65%.

[0009] Furthermore, in step S4, the parameters for steam blanching are selected as follows: steam temperature 95-110℃, steaming time 30-90 seconds.

[0010] Furthermore, in step S4, the parameters for the yellowing treatment are selected as follows: ambient temperature 35-40℃, relative humidity 85%-90%, and yellowing time 40-72 hours.

[0011] Furthermore, in step S5, for oolong tea: the initial drying temperature is 90-110℃, drying to a moisture content of 15%-20%; the final drying temperature is 70-85℃, drying to a moisture content of ≤6%.

[0012] Furthermore, in step S5, for yellow tea: the initial drying temperature is 80-100℃, drying to a moisture content of 10%-15%; the final drying temperature is 60-75℃, drying to a moisture content of ≤6%.

[0013] The present invention has the following beneficial effects: This invention achieves flexible production of oolong and yellow tea on the same production line by creating a parameterized, branchable, integrated tea-making process. Its core benefit lies in replacing two traditionally separate, dedicated processes with a single method. By setting differentiated and precise parameters in key upstream steps, such as withering and rolling, it intelligently guides fresh tea leaves towards distinctly different quality formation paths. This not only significantly improves equipment utilization and production flexibility but also substantially enhances the stability and consistency of product quality, laying a solid foundation for the standardization and intelligent production of tea. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the process flow of the present invention. Detailed Implementation

[0015] The technical solutions of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0016] This solution provides methods for tea making, such as... Figure 1 As shown, the process includes the following steps in sequence: picking and sorting, spreading and drying, kneading, branching processing, and baking and drying.

[0017] Example 1: Method for making oolong tea Includes the following steps: S1, Picking and Sorting: On a sunny afternoon, pick one bud and one leaf from the new shoots of the tea tree, ensuring the bud and leaf are plump and uniform. Remove old leaves, diseased leaves, and impurities.

[0018] S2, Drying: The harvested fresh leaves are quickly transferred to a temperature and humidity-controlled drying workshop. The ambient temperature is controlled at 22℃±2℃, and the relative humidity at 65%±5%. The fresh leaves are evenly and thinly spread on bamboo mats or stainless steel mesh belts, with a thickness of about 2-3 cm. Under these conditions, they are dried for about 4-6 hours, during which they can be gently turned to ensure even moisture loss. By taking samples at regular intervals, when the moisture content of the fresh leaves drops to 65%±2%, the raw material for green tea is obtained. At this point, the leaves become soft, the luster is slightly dull, and a delicate aroma emerges.

[0019] S3, Rolling: The above-mentioned green tea raw materials are put into a rolling machine. A "light-heavy-light" pressure curve is used for rolling, with a total duration of 28 minutes. Specifically, the following steps are performed: For the first 10 minutes, light pressure of approximately 5-10 kg / cm² is applied to initially shape the tea leaves; then, for the next 10 minutes, heavy pressure of approximately 20-30 kg / cm² is applied to moderately break down the leaf cells and promote the exudation of internal substances; finally, for the last 8 minutes, light pressure of approximately 5-10 kg / cm² is applied again to shape the tea leaves and prevent them from becoming too broken. Microscopic examination shows that this process controls the tea cell damage rate to 25% ± 5%.

[0020] S4, Branch Processing: The rolled tea leaves are placed in an environment with a temperature of 24℃±2℃ and a relative humidity of 82%±3%. Three alternating cycles of shaking and withering are performed: First shaking: slow speed, short time, about 2 minutes, followed by withering for 1.5 hours. Second shaking: faster speed, longer time, about 5 minutes, followed by withering for 2 hours. Third shaking: faster speed, longer time, about 8 minutes, followed by withering for 2.5 hours. After three cycles, the edges of the tea leaves turn reddish due to collision and friction, and the aroma changes from a grassy smell to a rich floral and fruity aroma. At this point, the moisture content of the tea leaves drops to 62%±2%.

[0021] S5, Baking and Drying: A two-stage drying method is used.

[0022] Initial drying: Place the green leaves in a dryer and dry them for about 12 minutes under hot air at 100℃±10℃, so that their moisture content drops rapidly to 18%±2%. The main purpose of this stage is to deactivate enzyme activity and fix the quality formed during the greening process.

[0023] Full drying: After the initial drying of the leaves, spread them out to cool, then transfer them to a drying machine and slowly dry them at a temperature of 80℃±5℃ for about 30 minutes until the moisture content of the tea leaves is ≤6%, in order to develop and stabilize the aroma of the tea leaves and facilitate storage. The final product is a high-quality oolong tea.

[0024] Example 2: Yellow Tea Processing Method Includes the following steps: S1, Harvesting and sorting: Same as in Example 1, fresh leaves with one bud and one leaf to one bud and three leaves are harvested as raw materials, with one bud and one leaf being the best.

[0025] S2, Spreading and Drying: Place the fresh leaves in a temperature and humidity controlled spreading and drying workshop. Control the ambient temperature at 24℃±2℃ and the relative humidity at 80%±5%. The thickness of the spread leaves is similar to that in Example 1. Spread and dry under these relatively high humidity conditions for about 6-8 hours. When the moisture content of the fresh leaves drops to 72%±2%, the raw material for yellow tea is obtained. The degree of spreading and drying in this step is crucial for the subsequent yellowing process.

[0026] S3, Rolling: The yellow tea raw materials are put into the rolling machine. A continuous light pressure curve is used, with a total time of 20 minutes. The pressure is maintained at a low level of 10-15 kg / cm² throughout, the purpose of which is to initially form strips while avoiding excessive cell damage, so as to ensure the integrity of the leaf tissue in the subsequent yellowing process and facilitate the slow progress of moist heat. The cell damage rate is controlled at 20%±5% during this process.

[0027] S4, Branch Processing: First, the rolled tea leaves are placed under saturated steam at 100℃±5℃ for 60 seconds. This process thoroughly destroys enzyme activity, inhibits the enzymatic oxidation of polyphenols, and softens the leaves, giving them a yellowish-green color. Then, the ambient temperature is controlled at 38℃±2℃, and the relative humidity at 88%±2%. The yellowing period is 48 hours. During this period, the tea leaves undergo strong non-enzymatic oxidation under the influence of heat and moisture, resulting in a large degradation of chlorophyll and the transformation of polyphenolic compounds, thus forming the unique yellow liquor, yellow leaves, and mellow flavor of yellow tea.

[0028] S5, Baking and Drying: Also adopts a two-stage drying method.

[0029] Initial drying: Dry the yellowed leaves in hot air at 90℃±10℃ for about 15 minutes to reduce their moisture content to 12%±2%.

[0030] Full drying: After the leaves have cooled slightly, they are slowly dried at 68℃±5℃ for about 40 minutes until the moisture content of the tea leaves is ≤5%. This process produces high-quality yellow tea.

[0031] The drying process employs a two-stage method: initial drying and final drying. The initial drying stage uses a higher temperature to quickly inhibit enzyme activity or further terminate non-enzymatic oxidation, and to preliminarily set the shape. The final drying stage uses a lower temperature and slower drying to develop and fix the final aroma and flavor of the tea leaves, while simultaneously reducing moisture content below safe storage standards. The temperature and time can be adjusted appropriately depending on the specific drying equipment used.

[0032] Using the method of this invention, oolong tea and yellow tea were prepared separately in the same workshop using the same batch of fresh leaves. Sensory evaluation and physicochemical testing showed that the oolong tea had a tightly rolled appearance, a dark and lustrous color with a sandy green tinge, a distinct orchid or fruity aroma, a bright golden-yellow liquor, a mellow and refreshing taste, and a clear characteristic of green leaves with red edges, fully meeting the quality requirements of high-quality oolong tea. The yellow tea had a uniform appearance, a golden-yellow color with visible white down, a sweet and slightly fermented aroma, a bright yellow liquor, a sweet and refreshing taste, and tender, evenly bright yellow leaves, exhibiting the typical characteristics of yellow tea.

[0033] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method of making tea, characterized by, Comprise the following steps in sequence: S1, picking and sorting: picking one bud and one leaf of fresh leaves as tea raw materials; S2, spreading and airing: spreading and airing the picked fresh leaves in an environment with controllable temperature and humidity until the water content reaches the preset target value; when the environmental temperature is 20-25℃ and the relative humidity is 60%-70%, the spreading and airing is performed until the water content is 63%-68%, thereby obtaining green tea raw materials; when the environmental temperature is 22-26℃ and the relative humidity is 75%-85%, the spreading and airing is performed until the water content is 70-75%, thereby obtaining yellow tea raw materials; S3, rolling: applying different pressure curves for rolling according to the types of raw materials; S4, branch process treatment: For green tea raw materials, 1 to 3 times of making green processing of alternating green making and airing is performed; For yellow tea raw materials, steam fixation is performed, and then yellowing is performed; S5, baking and drying: performing drying treatment on the treated tea raw materials at least including two stages of preliminary baking and sufficient drying until the water content reaches the preset value, thereby finally obtaining the required type of tea leaves.

2. A tea making process according to claim 1, characterised in that, In step S3, the rolling of green tea raw materials adopts a light-heavy-light pressure curve, and the total time length is 25-30 minutes, and the cell damage rate is controlled to be 20%-30%.

3. A tea making process according to claim 1, wherein, In step S3, the yellow tea raw materials adopt a continuous light pressure curve, and the total time length is 15-25 minutes, and the cell damage rate is controlled to be 15%-25%.

4. A tea making process according to claim 2, wherein In step S4, the making green processing is performed in an environment with a temperature of 22-26℃ and a relative humidity of 80%-85%, including three times of green making-airing circulation, so that the water content of the tea leaves is 60%-65%.

5. A tea making process according to claim 3, wherein In step S4, the parameters of steam fixation are selected as follows: steam temperature 95-110℃, steaming time 30-90 seconds.

6. A tea making process according to claim 5, wherein, In step S4, the parameters of yellowing treatment are selected as follows: environmental temperature 35-40℃, relative humidity 85%-90%, yellowing time 40-72 hours.

7. A tea making process according to claim 4, wherein In step S5, for green tea: the preliminary baking temperature is 90-110℃, and the baking is performed until the water content is 15%-20%; the sufficient drying temperature is 70-85℃, and the baking is performed until the water content is ≤6%.

8. A tea making process according to claim 6, wherein, In step S5, for yellow tea: the preliminary baking temperature is 80-100℃, and the baking is performed until the water content is 10%-15%; the sufficient drying temperature is 60-75℃, and the baking is performed until the water content is ≤6%.

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