CN103005028A - Method for machining yellow tea - Google Patents

Abstract

The invention discloses a processing method of yellow tea, which comprises the following steps: (1) fresh leaf picking (2) fresh leaf treatment (3) greening (4) one-time dull yellowing (5) stripping (6) preliminary drying (7) ) two times of dull yellowing (8) rebaking (9) three times of stuffy yellowing (10) full fire and fragrant (11) packing and storage; the yellow tea processed by the method of the present invention is shaped like a sparrow tongue, slightly yellow in color, and has a long-lasting fragrance. The taste is mellow, the aftertaste is sweet, the soup is bright yellow and clear, durable for foaming, and can be stored for 2 years if it is sealed at room temperature. Yellow tea processed by this method is rich in nutrition, the dry tea is light green and slightly yellow, the soup is bright yellow and clear, fragrant and mellow, and the aftertaste is sweet. Durable and foam-resistant, especially the combination of mechanical processing and manual veneering improves work efficiency, reduces costs, improves product quality, and ensures market demand.

Description

A kind of processing method of yellow tea

technical field

The present invention mainly relates to a processing method of yellow tea, which belongs to the field of tea.

Background technique

Chinese yellow tea originated in the Ming Dynasty. Yellow tea evolved from green tea processing and is one of the six major teas in China, namely green tea, black tea, yellow tea, green tea, black tea and white tea. Huoshan yellow tea production has a production history of more than 2,000 years. Among them, Huoshan yellow tea was famous in the early Tang Dynasty when the tea was made of tender yellow buds and leaves. It was listed as a tribute tea in the "Tea Classic" and "Guoshibu". Qing Dynasty is listed as the royal tribute tea. Huoshan Huangya is famous at home and abroad for its tongue-like shape, long-lasting fragrance and sweet aftertaste. Huoshan Huangda tea originated in the Ming Dynasty and was created in the Longqing period. It has been 500 years ago. Xu Cishu's "Tea Shu" said: "The famous mountains in the world must produce spiritual grass... the north of the big river is called Lu'an. However, Lu'an It is the name of the county, but it is actually produced in Huoshan and Dashushan....Gubi Mountain is not good at making, so it is fried and roasted in the pan with high salary. This record is roughly the same as the production method of the current Huangda tea. The burnt taste and boring yellow are the characteristics of Huoshan Huangda tea. Huoshan Huangya is based on the production method of Huangda tea, adding the boring yellow process, forming the unique quality of Huoshan Huangya. Huoshan yellow tea is the first choice of consumers in Shandong, Shanxi and other places, and is well received by consumers. Tea is one of the main sources of income for tea farmers in our county. In order to improve the quality of Huoshan yellow tea and retain traditional varieties,

For a long time, Chinese yellow tea, as a kind of tea, was classified according to the chemical reaction changes in tea processing by the world-renowned tea expert Professor Chen Yu. At present, the yellow tea produced in my country is divided into two types according to the fresh leaves, old and tender, yellow small tea and yellow big tea. The places of yellow tea include: Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, Beigang Maojian, Luyuan Maojian, Pingyang Huangtang, Weishan Baimaojian, Wanxi Huangxiaocha, etc. belong to yellow small tea; Huoshan Huangdacha and Guangdong Dayeqing belong to Huangdacha. Our company has conducted a survey of yellow tea producing areas across the country. The production process of yellow tea is complex, costly, long-term, and risky. Yellow tea has more dull yellowing process than green tea, and is lighter in fermentation than black tea. It is extremely difficult to grasp the scale in the middle, there are many repeated processes, and the labor cost is too high. The processing cycle is also long. Taking Huoshan Huangya as an example, the yellowing process of tea leaves varies from 5 days to a month. At present, most of the yellow tea products exist in name only, and most of the yellow tea products have been replaced by green teas. Only a few high-quality yellow teas are put into the market, and the quantity is limited. Because yellow tea is a post-fermented tea, it can be caused by non-enzymatic oxidation for a long time under humid and hot conditions during the vexed yellowing process, and the sugar and amino acid content will change significantly. The transformation of these substances plays an important role in the aroma and taste of yellow tea. Part of the starch is converted into soluble sugars. However, the content of amino acids increased significantly. Amino acids are an important part of the taste of tea soup and a precursor of aroma. Under the action of heat, sugar combines with amino acids to form sugar amine compounds, which participate in the composition of tea aroma substances. Yellow tea is heated, and the content of volatile aldehydes increases, which constitutes an important component of yellow tea aroma. Under the action of heat, the aromatic substances with low boiling point volatilize, revealing the aromatic substances with good aroma, which is an important reason for the formation of yellow tea aroma. It can be seen that the real yellow tea has its own uniqueness in terms of color, aroma, and shape. The shape is mainly determined by the tea grade and the preferences of consumers in the sales area, but the quality cannot be changed, otherwise it cannot be called yellow tea.

Since the Ming Dynasty, tea production and processing technology has been continuously reformed. Tea farmers and producers have carried out research on various tea types in production practice. In the process of increasing various tea types, it has an impact on yellow tea products, because yellow tea production The process is complex and costly, and the cycle is long. Therefore, the inheritance and development of yellow tea has been neglected. At present, there are very few yellow tea products on the market. The comprehensive health care function of the contents of yellow tea is irreplaceable by other teas. With the improvement of people's living standards With continuous improvement, the adjustment of food structure and food health care are becoming more and more important. With the great attention of the Huoshan County Party Committee and the County Government, and the strong support of the county tea department, our company has established a yellow tea research and development scientific and technological research team. After several years of development With unremitting efforts, he finally successfully developed the stuffy yellow process of yellow tea, which was put into the market and loved by consumers. In recent years, Huoshan County Baoer Zhongxiu brand yellow tea is the top yellow tea brand in the province. It has participated in many international and domestic famous tea competitions and won gold medals. The communication has improved the popularity of Huoshan yellow tea and laid the foundation for Huoshan Baoer Zhongxiu brand Huoshan yellow bud tea to go to the world. At present, Huoshan yellow bud tea is also known as "Anhui three yellows" in Anhui Province, together with Huangshan and Huangmei.

Although the content of trace elements in the human body is small, they are indispensable. Medical experts pointed out that more than 90% of human diseases are related to trace elements. Trace elements are essential substances for maintaining normal physiological functions of the human body and must be constantly supplemented.

During the processing of yellow tea, the polyphenols are converted into soluble substances, and isomerization occurs at the same time, so that the taste of yellow tea soup is strong and mellow. At the same time, it can also promote the decomposition of protein into amino acids, the conversion of starch into soluble sugars, and the combination of sugars and amino acids to form sugar amine compounds, which participate in the composition of tea aroma substances. A large amount of digestive enzymes are produced during the process of stuffy yellow, which has the effect of invigorating the spleen and stomach and eliminating cold. Many people drink too much alcohol and their stomachs are sensitive and easily irritated. They cannot drink green tea, and oolong tea feels troublesome to drink. Yellow tea is a compromise Green tea just meets the demand. In addition, yellow tea is less irritating to the stomach and retains the antioxidant components of green tea to the greatest extent, so it can be consumed in large quantities to maximize the weight loss and health benefits of tea. So the revival of yellow tea is an important contribution to mankind.

So far, the yellow tea on the market has different crafts due to different varieties, only a small amount of handmade, and there is no yellow tea craft combined with mechanized processing.

Contents of the invention

The object of the present invention is just in order to provide a kind of processing method of yellow tea.

The present invention is achieved through the following technical solutions:

A processing method of yellow tea, comprising the following steps:

(1) Picking of fresh leaves: Picking between Qingming and Guyu, the picking standard is one bud and one leaf or one bud and two leaves for the first development, and four no-picking: that is, no dew leaves, no pests and diseases, and purple buds and leaves Not harvested, no buds not harvested, the buds and leaves are required to be of the same size, and the length is 2.8-3.3cm;

(2) Fresh leaf treatment:

Indoor withering: After the fresh leaves are harvested, they should be spread green immediately. The thickness of the spread leaves is 4-6cm, the temperature is 20-25℃, and the air humidity is 75-85%. Naturally wither indoors for 1.5-2h;

Sunlight withering: thinly spread the fresh leaves that are naturally withered indoors on an outdoor mat with a thickness of 2-4cm, and carry out solar withering in the sun at 8:30-10:30 in the morning and 3:30-5:30 in the afternoon , the withering time is 35-50min, during which the leaves are turned 2-3 times;

Indoor withering: Move the above-mentioned outdoor withered leaves to indoors and spread them indoors. The thickness of the spread leaves is 5-8cm, the temperature is 20-25°C, and the air humidity is 75-85%. Naturally wither for 30-40min, and turn the leaves 1-2 times during the period;

(3) Finishing: Fix the withered leaves at 130-140°C for 1-1.5 minutes, and spread to cool;

(4) One-time dull yellowing: the green leaves are conveyed to the multi-layer moisture resurfacing machine, and the moisture rehydration reaction is carried out in the multi-layer moisture conditioning machine for 60-80 minutes until the leaf color is slightly yellow;

(5) Straightening: Put the leaves after dull yellowing into the continuous stripping mechanism strip, the temperature is 55-65°C, the leaf volume is 20-25% of the tank body, the medium-range is sorted for 4-6 minutes, and then the slow-range is sorted for 6-9 minutes. Until the leaves are straight, straight, oily and sweet;

(6) Initial drying: at 70-80°C, further shape the shape of the leaves after the strips are formed, until the moisture content of the tea leaves is 50-60%;

(7) Secondary dull yellowing: spread the baked tea leaves in time, spread the tea leaves in a dumpling, the thickness of the spread is about 30-40cm, and cover the tea leaves with a wet cloth that is 80% dry, and the spread time is 12-20 hours Around, the room temperature should be kept at 20-25°C, and the pile should be turned for 1-2 hours/time in the middle;

(8) Re-drying: Dry the spread leaves again at 60-65°C, so that the moisture content of the tea leaves is at 10-15%;

(9) Three times of dull yellowing: stack the tea leaves immediately after re-drying, the stacking height is 40-45cm, cover the top with a cloth, keep the room temperature at 15-25°C, turn the pile during the period, 10-20 hours/time, time 5-7 sky;

(10) Full fire and fragrance: the leaves after the third dull yellowing are carried out with full fire and fragrance, so that the moisture content of the tea leaves is 5-7%;

(11) Packing and storage: Pack the tea after the full fire and fragrance in a timely manner, and put them into the warehouse for storage.

The advantages of the present invention are:

The yellow tea processed by the method of the present invention has the shape of a sparrow tongue, slightly yellowish color, long-lasting fragrance, mellow taste and sweet aftertaste, bright yellow and clear soup, durable to brew, and can be stored for 2 years when sealed at room temperature. The yellow tea processed by this method is rich in nutrition , the dry tea is light green and slightly yellow, the soup color is bright yellow and clear, the aroma is mellow, the aftertaste is sweet, and it is durable to foam, especially the combination of mechanical processing and handmade yellowing improves work efficiency, reduces costs, improves product quality, and ensures market demand. .

Detailed ways

Example 1

A processing method of yellow tea, comprising the following steps:

(1) Picking of fresh leaves: Picking between Qingming and Guyu, the picking standard is one bud and one leaf or one bud and two leaves for the first development, and four no-picking: that is, no dew leaves, no pests and diseases, and purple buds and leaves Not harvested, no buds not harvested, the buds and leaves are required to be of the same size, and the length is 2.8-3.3cm;

(2) Fresh leaf treatment:

Indoor withering: After the fresh leaves are harvested, they should be spread green immediately. The thickness of the spread leaves is 6cm, the temperature is 25°C, and the air humidity is 85%. Naturally wither indoors for 2 hours;

Sunlight withering: thinly spread the fresh leaves that are naturally withered indoors on an outdoor mat, with a thickness of 4cm, and carry out solar withering in the sun. The time is 9:30 in the morning and 4:30 in the afternoon, and the withering time is 50 minutes. Second-rate;

Indoor withering: move the above-mentioned outdoor withered leaves to the indoor spread, the thickness of spread leaves is 8cm, the temperature is 25°C, the air humidity is 85%, wither naturally for 40 minutes, and the leaves are turned once during the period;

(3) Killing: the withered leaves are killed at 140°C for 1.5 minutes;

(4) One-time dull yellowing: the green leaves are transported to the multi-layer moisture resurfacing machine, and the moisture rehydration reaction is carried out in the multi-layer moisture reconditioning machine for 80 minutes until the leaf color is slightly yellow;

(5) Ribbing: put the yellowed leaves into the continuous graining mechanism, the temperature is 65°C, the leaf volume is 25% of the tank body, the medium level is 7 minutes, and then the slow level is 12 minutes, until the leaves are tight and straight. , oily, sweet fragrance overflows;

(6) Initial drying: further finalize the shape of the leaves after the strips are formed at 60°C until the moisture content of the tea leaves is 60%;

(7) Secondary dull yellowing: spread the baked tea leaves in time, spread the tea leaves in a dumpling, the thickness of the spread is about 40cm, and cover the tea leaves with a wet cloth that is 80% dry. The spread time is about 20 hours, and it should be kept At room temperature of 25°C, turn the stack for 2 hours/time in the middle;

(8) Re-drying: Dry the spread leaves again at 65°C, so that the moisture content of the tea leaves is at 15%;

(9) Three times of dull yellowing: stack the tea leaves immediately after re-drying, the stacking height is 45cm, cover the top with a cloth, keep the room temperature at 25°C, and turn the stack during the period, 20 hours/time, for 7 days;

(10) Full fire to enhance the fragrance: the leaves after the third dull yellowing are carried out to the full fire to enhance the fragrance, so that the moisture content of the tea leaves is 7%;

(11) Packing and storage: Pack the tea after the full fire and fragrance in a timely manner, and put them into the warehouse for storage.

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.