CN103005028A - Method for machining yellow tea - Google Patents
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Abstract
The invention discloses a method for machining yellow tea. The method comprises the following steps of: (1) picking fresh leaves; (2) treating the fresh leaves; (3) removing green; (4) primarily heaping for yellowing; (5) treating; (6) primarily baking; (7) secondarily heaping for yellowing; (8) re-baking; (9) heaping for yellowing for the third time; (10) final firing to inspire the fragrance; and (11) putting into boxes and storing. The yellow tea machined by using the method is shaped like a bird tongue in appearance, yellowish in color, faint scent and lasting, mellow and thick in taste and sweet in aftertaste, yellow bright and clear in liquor color, and durable in soaking, and can be preserved for two years after being sealed in normal temperature; the yellow tea machined by using the method is rich in nutrition, the dry tea is light green and yellowish, the liquor color is bright yellow and clear, the fragrance is rich and the taste is mellow, the aftertaste is sweet, and the tea is durable in soaking; and particularly with the combination of mechanical machining and manual heaping for yellowing, the working efficiency is improved, the cost is reduced, the product quality is improved, and the market requirements are met.
Description
Technical field
The present invention relates generally to a kind of processing method of yellow tea, belongs to the tea field.
Background technology
Chinese Yellow tea originates from the Ming Dynasty, and yellow tea is to develop from Green Tea Processing, belongs to one of China's six large teas, i.e. green tea, black tea, yellow tea, blue or green tea, black tea, white tea.The yellow tea Tea Production in Huoshan has more than 2000 year production history, wherein the yellow bud in Huoshan in the beginning of the Tang Dynasty, just famous with the tealeaves of the light yellow making of bud-leaf at that time, at " tea warp " " national or dynastic history benefit " inner tribute tea that is listed in, brightly be listed in clearly hired tribute tea, the yellow bud in Huoshan is with the likeness in form tongue of sparrow, and delicate fragrance is lasting, aftertaste is sweet to be celebrated, and enjoys great prestige at home and abroad.The yellow large tea in Huoshan originates from the Ming Dynasty, formulates between grand celebrating year, apart from modern existing 500 years, is permitted inferior " tea is dredged " cloud of relaxing: " the spirit grass must be produced in the famous mountain all over the world ... then claim six peaces to the north of the great river.Right six peaces are its prefecture name, in fact produce the large Shushan in Huoshan also.Turn round and look at and be not good in those mountains making, just fry roasting in the large firewood of food pan, do not reach out still, often just sallow, only supply lower food, why may product struggles against ".This section record is roughly the same with current yellow large tea method for making, the smell of burning and vexed Huang, the just feature of the yellow large tea in Huoshan.The yellow bud in Huoshan has increased vexed yellow technique according to the large tea method for making of Huang, has formed unique quality of the yellow bud in Huoshan.The yellow large tea in Huoshan is the ground consumers' such as Shandong, Shanxi first-selection, welcome by consumers in general, and tealeaves is one of Main Economic source of county tea grower, in order to improve the yellow tea quality in Huoshan, keeps traditional category,
For a long time, Chinese Yellow tea is the old rafter professor of world-renowned tealeaves expert as a teas, classifies according to chemical reaction variation in the Tea Processing.At present China produces yellow tea by two kinds of old tender minute yellow little tea of bright leaf and yellow large tea.The place of yellow tea has: Junshan Silver Needle Tea, the yellow bud in illiteracy top, the yellow bud in Huoshan, northern port high-quality green tea, deer park high-quality green tea, Pingyang Huangtang, and the white high-quality green tea of Wei Shan, the little tea of Wan Xihuang etc. belong to Huang Xiaocha; The yellow large tea in Huoshan, the blue or green Huang Dacha that belongs to of Guangdong Da Ye.My company is investigated yellow tea producing region, the whole nation, and the complicated cost height of yellow tea preparation process, cycle are grown, have a big risk.Yellow tea Duo vexed yellow technique than green tea, and black tea fermentation is light, the extremely difficult assurance of the yardstick in the middle of this, and operation repeatedly is extremely many, and cost of labor is too high.The cycle of processing is also long, and yellow bud is as example take Huoshan, and tealeaves xanthochromia process did not wait from 5 days to one month.The yellow tea product of most all exists in name only, and most yellow tea products have all changed green tea into, only has the yellow tea of minority elaboration to put goods on the market limited amount.Because yellow tea is a kind of after fermentation tea, he can be in vexed yellow process, and the non-enzymatic oxidation in the lower long period of wet heat condition causes that carbohydrate and amino acid content play marked change.The conversion of these materials plays an important role to yellow tea fragrance, flavour.A starch part is converted into soluble sugar.But amino acid whose content obviously increases.Amino acid is the important component part of millet paste flavour, is again a kind of precursor of fragrance.Under the effect of heat, sugar is combined with amino acid and is formed amadori compound, participates in the composition of tea aroma material.Yellow tea is by thermalization, and volatile aldehyde content increases, and consists of the important component of yellow tea fragrance.Under heat effect, lower boiling aromatic substance volatilization reveals the aromatic substance with good fragrance, is the major reason of yellow aromatic compounds formation.This shows that real yellow tea has the unique distinction of oneself aspect color, smell and taste, profile mainly is to decide according to tea grades and area in which the goods are in great demand consumer taste, but quality can not become, otherwise just can not be called Huang Chaliao.
Since the Ming Dynasty, tealeaves making process technology is constantly reformed, and tea grower and the producer carry out in production practices to each teas research, in constantly increase process of each teas, just influential to yellow tea product, because the complicated cost of yellow tea preparation process is high, the cycle is long.So the succession of yellow tea development just had treated coldly, yellow tea product just seldom in the market, for yellow tea inclusion to people's health comprehensive health-care function, that other teas can not replace, along with people's living standard improves constantly, to the food configuration adjustment, health care of food is more and more important, my company is under the great attention of Huoshan county government of county Party committee, and under the energetically support of county's tealeaves authorities, set up yellow tea development tackling of key scientific and technical problems group, the effort of not stinting through several years, finally succeed in developing the vexed yellow technique of yellow tea, invest city's field depth and liked by consumers in general.In recent years, embrace the yellow young tea leaves of youngster's clock show board and is belonging to inside the province top yellow tea brand Huoshan County, repeatedly participate in international and domestic well-known tea comparation and assessment, all obtain gold medal, and repeatedly participate in Hong Kong tealeaves fair and show, producing tea state in the world exchanges, improved the yellow tea popularity in Huoshan, made Huoshan embrace the yellow young tea leaves in youngster's clock show board Huoshan and go to the world and lay the first stone, the yellow young tea leaves in Huoshan is at Anhui Province and Mount Huang, yellow plum and title " Anhui three Huangs " at present, be renown far and wide on both sides of the Changjiang River, inside and outside perfume (or spice) is gone overseas.
Though trace element is few at people's in-vivo content, indispensable, the medical expert points out that human diseases is all relevant with trace element more than 90%, and trace element is that human body is safeguarded the requisite important substance of normal physiological function, must constantly nourish and fill.
Yellow tea makes polyphenols change into solable matter in process, and isomerization occurs simultaneously, makes the dense alcohol of yellow tea millet paste flavour.Can promote also that simultaneously protein is decomposed into amino acid, starch is converted into soluble saccharide, and sugar is combined with amino acid and is formed amadori compound, participates in the composition of tea aroma material.In vexed yellow process, a large amount of digestive ferments have been produced, taste there is the stomach invigorating cold work efficiency that disappears, a lot of people are because of insobriety, and the responsive easily irriate of stomach can not be drunk green tea, the bubble drink trouble that oolong tea is felt again, the tea of this compromise of yellow tea satisfies the demands just, and yellow tea is little because of stomach is stimulated in addition, has farthest kept again the antioxidant content of green tea, so can drink in a large number the fat-reducing health effect of maximized performance tealeaves.The recovery of yellow tea is the significant contribution to the mankind thus.
Up to the present, the yellow tea on the market only has on a small quantity and makes by hand because different its techniques of kind are not identical, and the yellow tea technique that combines with Mechanized Processing does not also have.
Summary of the invention
The object of the invention is exactly for a kind of processing method of yellow tea is provided.
The present invention is achieved by the following technical solutions:
A kind of processing method of yellow tea may further comprise the steps:
(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that a bud one leaf or two leaves and a bud are just opened up, and accomplish that four do not adopt: namely the dew leaf is not adopted, the disease and pest leaf is not adopted, and the purple bud-leaf is not adopted, and does not adopt without bud, require the bud-leaf in the same size, length is at 2.8-3.3 ㎝;
(2) bright leaf is processed:
Wither indoors: after bright leaf gathers, should spread out immediately green grass or young crops, leaf-spreading thickness 4-6cm, temperature 20-25 ℃, air humidity 75-85% is at the Indoor Natural 1.5-2h that withers;
Solar wither: the bright leaf that Indoor Natural is withered is thin to be spread out in outdoor slighing on the pad, and thickness 2-4cm carries out solar wither in the sun, and the time is selected in 8:30-10:30 in the morning, afternoon 3:30-5:30, withering time is 35-50min, during turn over leaf 2-3 time;
Wither indoors: above-mentioned outdoor withering leaf is moved on to indoor spreading, leaf-spreading thickness 5-8cm, temperature 20-25 ℃, air humidity 75-85%, the 30-40min that naturally withers, during turn over leaf 1-2 time;
(3) complete: the leaf after will withering completed under 130-140 ℃ 1-1.5 minute, spreading for cooling;
(4) vexed Huang once: take water-removing leaves to the multilayer damping machine through conveying, reaction 60 1 80min that get damp again in the multilayer damping machine are till the leaf light yellow complexion;
(5) reason bar: the leaf behind the vexed Huang is entered continuous carding machine reason bar, and 55-65 ℃ of temperature, leaf amount are the 20-25% of cell body, middle-grade reason 4-6min, slow shelves reason 6-9min then, to leaf bar rope tightly straight, tall and graceful, glossy, fragrant and sweet when excessive till;
(6) just baking: till under 70-80 ℃ the shape of the leaf after the shaping of reason bar further being finalized the design, being 50-60% to the tealeaves moisture content;
(7) the vexed Huang of secondary: tealeaves in time spreads after will drying by the fire, and spreads with rolling into a ball the dress tealeaves of winnowing with a dustpan, and spreads about thickness 30 1 40cm, and cover the eighty per cant wet cloth of doing at tealeaves, spread about 12 1 20 hours time, should keep 20 1 25 ℃ room temperature, middle turning 1 one 2 hours/time;
(8) multiple baking: under 60-65 ℃ the leaf after spreading is being dried again, making the tealeaves moisture content till 10-15%;
(9) three vexed Huangs: tealeaves is stacked immediately after the multiple baking, stacks height 40-45cm, and the above covers with cloth, keeps 15-25 ℃ room temperature, during turning, 10 1 20 hours/time, 5 one 7 days time;
(10) the fiery Titian of foot: the leaf behind the vexed Huang carries out the fiery Titian of foot for the third time, and making the tealeaves moisture content is 5-7%;
(11) vanning stores: the tealeaves behind the fiery Titian of foot is in time cased, put in storage and store keeping.
Advantage of the present invention is:
Adopt the yellow tea of the inventive method processing, the likeness in form tongue of sparrow, the little Huang of color and luster, delicate fragrance is lasting, and the mellow aftertaste of flavour is sweet, and the soup look yellow is bright limpid, prolonged anti-bubble, at normal temperatures sealing can be preserved 2 years. and it is nutritious that the method is processed yellow tea, the light green little Huang of dried tea, the soup look yellow is bright limpid, fragrant strongly fragrant flavor alcohol, and aftertaste is sweet, prolonged anti-bubble, especially machining combine with manual vexed Huang and have improved work efficiency, have reduced cost, improve product quality, guaranteed the market demand.
The specific embodiment
Embodiment 1
A kind of processing method of yellow tea may further comprise the steps:
(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that a bud one leaf or two leaves and a bud are just opened up, and accomplish that four do not adopt: namely the dew leaf is not adopted, the disease and pest leaf is not adopted, and the purple bud-leaf is not adopted, and does not adopt without bud, require the bud-leaf in the same size, length is at 2.8-3.3 ㎝;
(2) bright leaf is processed:
Wither indoors: after bright leaf gathers, should spread out immediately green grass or young crops, leaf-spreading thickness 6cm, 25 ℃ of temperature, air humidity 85% is at the Indoor Natural 2h that withers;
Solar wither: the bright leaf that Indoor Natural is withered is thin to be spread out in outdoor slighing on the pad, and thickness 4cm carries out solar wither in the sun, and the time is selected in 9:30 in the morning, afternoon 4:30, withering time is 50min, during turn over leaf 2 times;
Wither indoors: above-mentioned outdoor withering leaf is moved on to indoor spreading, leaf-spreading thickness 8cm, 25 ℃ of temperature, air humidity 85%, the 40min that naturally withers, during turn over leaf 1 time;
(3) complete: the leaf after will withering completed under 140 ℃ 1.5 minutes;
(4) vexed Huang once: take water-removing leaves to the multilayer damping machine through conveying, the reaction 80min that gets damp again in the multilayer damping machine is till the leaf light yellow complexion;
(5) reason bar: the leaf behind the vexed Huang is entered continuous carding machine reason bar, and 65 ℃ of temperature, leaf amount are 25% of cell bodies, middle-grade reason 7min, then slow shelves are managed 12min, to leaf bar rope tightly straight, tall and graceful, glossy, fragrant and sweet when excessive till;
(6) just baking: the shape of the leaf after under 60 ℃ the reason bar being shaped is further being finalized the design, to the tealeaves moisture content be till 60%;
(7) the vexed Huang of secondary: tealeaves in time spreads after will drying by the fire, and spreads with rolling into a ball the dress tealeaves of winnowing with a dustpan, and spreads about thickness 40cm, and covers the eighty per cant wet cloth of doing at tealeaves, spreads about 20 hours time, should keep 25 ℃ room temperature, middle turning 2 hours/time;
(8) multiple baking: under 65 ℃ the leaf after spreading is being dried again, making the tealeaves moisture content till 15%;
(9) three vexed Huangs: tealeaves is stacked immediately after the multiple baking, stacks height 45cm, and the above covers with cloth, keeps 25 ℃ room temperature, during turning, 20 hours/time, 7 days time;
(10) the fiery Titian of foot: the leaf behind the vexed Huang carries out the fiery Titian of foot for the third time, and making the tealeaves moisture content is 7%;
(11) vanning stores: the tealeaves behind the fiery Titian of foot is in time cased, put in storage and store keeping.
Claims (1)
1. the processing method of a yellow tea is characterized in that may further comprise the steps:
(1) leaf picking:
Pluck between Clear and Bright and grain rains, standard of plucking is that a bud one leaf or two leaves and a bud are just opened up, and accomplish that four do not adopt: namely the dew leaf is not adopted, and the disease and pest leaf is not adopted, and the purple bud-leaf is not adopted, and does not adopt without bud, requires the bud-leaf in the same size, and length is at 2.8-3.3 ㎝;
(2) bright leaf is processed:
Wither indoors: after bright leaf gathers, should spread out immediately green grass or young crops, leaf-spreading thickness 4-6cm, temperature 20-25 ℃, air humidity 75-85% is at the Indoor Natural 1.5-2h that withers;
Solar wither: the bright leaf that Indoor Natural is withered is thin to be spread out in outdoor slighing on the pad, and thickness 2-4cm carries out solar wither in the sun, and the time is selected in 8:30-10:30 in the morning, afternoon 3:30-5:30, withering time is 35-50min, during turn over leaf 2-3 time;
Wither indoors: above-mentioned outdoor withering leaf is moved on to indoor spreading, leaf-spreading thickness 5-8cm, temperature 20-25 ℃, air humidity 75-85%, the 30-40min that naturally withers, during turn over leaf 1-2 time;
(3) complete:
Leaf after will withering completed under 130-140 ℃ 1-1.5 minute;
(4) vexed Huang once:
Take water-removing leaves to the multilayer damping machine through conveying, the reaction 60-80min that gets damp again in the multilayer damping machine is till the leaf light yellow complexion;
(5) reason bar:
Leaf behind the vexed Huang is entered continuous carding machine reason bar, and temperature 55-65 ℃, the leaf amount is the 20-25% of cell body, middle-grade reason 4-6min, slow shelves reason 6-9min then, to leaf bar rope tightly straight, tall and graceful, glossy, fragrant and sweet when excessive till;
(6) just baking:
Till under 120-130 ℃ the bud-leaf shape after the shaping of reason bar further being finalized the design, being 50-60% to the tealeaves moisture content;
(7) the vexed Huang of secondary:
Tealeaves in time spreads after will drying by the fire, and spreads with rolling into a ball the dress tealeaves of winnowing with a dustpan, and spreads about thickness 30-40cm, and covers the eighty per cant wet cloth of doing at tealeaves, spreads about time 12-20 hour, should keep 20 1 25 ℃ room temperature, middle turning 1-2 hour/time;
(8) multiple baking:
Under 70-80 ℃ the leaf after spreading is being dried again, making the tealeaves moisture content till 10-15%;
(9) three vexed Huangs:
Tealeaves is stacked immediately after the multiple baking, stacks height 40-45cm, and the above covers with cloth, keeps 15-25 ℃ room temperature, during turning, 10-20 hour/time, time 5-7 days;
(10) the fiery Titian of foot:
Leaf behind the vexed Huang is for the third time carried out the fiery Titian of foot, and making the tealeaves moisture content is 5-7%;
(11) vanning stores:
Tealeaves behind the fiery Titian of foot is in time cased, put in storage and store keeping.
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| CN103444916A (en) * | 2013-08-16 | 2013-12-18 | 霍山抱儿钟秀茶业有限公司 | Processing method of handmade yellow tea |
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