CN103005028B - 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, the aftertaste sweetness is famous, 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 famous mountain all over the world ... claim six peaces to the north of great river.Right six peaces are its prefecture name, in fact produce the large Shushan in Huoshan also.Turn round and look in those mountains and be not good at manufacture, just in the large firewood of food pan, fry roasting, do not reach out still, often just sallow, only supply lower food, why bears the product bucket ".This section record and the current large tea method for making of Huang are roughly the same, the smell of burning and vexed Huang, the feature of the yellow large tea in Huoshan just.The yellow bud in Huoshan, according to the large tea method for making of Huang, has increased vexed yellow technique, 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 one of Main Economic source of tealeaves Shi Wo county tea grower, in order to improve the yellow tea quality in Huoshan, retains traditional category,
For a long time, Chinese Yellow tea, as a teas, is the old rafter professor of world-renowned tealeaves expert, according to chemical reaction variation in Tea Processing, is classified.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 little Cha; The yellow large tea in Huoshan, the blue or green Huang great Cha that belongs to of Guangdong great Ye.My company is investigated yellow tea producing region, the whole nation, and the complicated cost of yellow tea preparation process is high, the cycle long, have a big risk.Yellow tea than green tea many vexed yellow technique, black tea fermentation is light, the yardstick in the middle of this is difficult assurance extremely, operation repeatedly is extremely many, cost of labor is too high.The cycle of processing is also long, and the yellow bud in Huoshan of take is example, and tealeaves xanthochromia process, do 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 under wet heat condition, the non-enzymatic oxidation of long period causes, carbohydrate and amino acid content play marked change.The conversion of these materials, play 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 hot effect, 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 forms the important component of yellow tea fragrance.Under heat effect, lower boiling aromatic substance volatilization, reveal the aromatic substance with good fragrance, is the major reason of yellow aromatic compounds formation.As can be seen here, real yellow tea has the unique distinction of oneself aspect color, smell and taste, and profile is mainly 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 to each teas research, in constantly increase process of each teas in production practices, 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 has just been had and has been 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, under the support energetically of Ji county 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, in world Chan Cha state, exchanged, 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 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, 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, in process, makes polyphenols be changed into solable matter, and isomerization occurs simultaneously, makes the dense alcohol of yellow tea millet paste flavour.Also can promote that protein is decomposed into amino acid, starch is converted into soluble saccharide simultaneously, and sugar is combined with amino acid and is formed amadori compound, participates in the composition of tea aroma material.A large amount of digestive ferments have been produced in vexed yellow process, taste are had to 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 drink 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 retained 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 market, because different its technique of kind is not identical, only has on a small quantity and makes by hand, and the yellow tea technique combined 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 comprises the following steps:
(1) leaf picking: between Clear and Bright and grain rains, pluck, standard of plucking is that bud one leaf or two leaves and a bud are just opened up, and accomplish that four do not adopt: the dew leaf is not adopted, the disease and pest leaf is not adopted, and the purple bud-leaf is not adopted, and without bud, does not adopt, 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 blue or green, leaf-spreading thickness 4-6cm, temperature 20-25 ℃, air humidity 75-85%, at the Indoor Natural 1.5-2h that withers;
Solar wither: the bright leaf that Indoor Natural is withered is thin is spread out in that outdoor to slight pad upper, and thickness 2-4cm, carry 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: 1-1.5 minute that the leaf after withering is completed under 130-140 ℃, 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, till the leaf light yellow complexion;
(5) reason bar: the leaf after vexed Huang is entered to continuous carding machine reason bar, 55-65 ℃ of temperature, 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 dry: the shape of the leaf after under 70-80 ℃, the reason bar being shaped is further finalized the design, till being 50-60% to the tealeaves moisture content;
(7) the vexed Huang of secondary: will dry tealeaves afterwards and spread in time, and spread with rolling into a ball the dress tealeaves of winnowing with a dustpan, and spread thickness 30 1 40cm left and right, and cover eighty per cant dry wet cloth on tealeaves, spread about 12 1 20 hours time, should keep the room temperature of 20 1 25 ℃, middle turning 1 one 2 hours/time;
(8) the multiple baking: under 60-65 ℃, the leaf after spreading is dried again, make the tealeaves moisture content till 10-15%;
(9) three vexed Huangs: after multiple the baking, tealeaves is stacked immediately, stacks height 40-45cm, and the above covers with cloth, keeps the room temperature of 15-25 ℃, during turning, 10 1 20 hours/time, 5 one 7 days time;
(10) the fiery Titian of foot: the leaf after 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 after the fiery Titian of foot is cased in time, 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 micro-Huang of color and luster, delicate fragrance is lasting, the mellow aftertaste sweetness of flavour, and the soup look yellow is bright limpid, prolonged anti-bubble, sealing at normal temperatures can be preserved 2 years. and it is nutritious that the method is processed yellow tea, the light green micro-Huang of dry tea, the soup look yellow is bright limpid, fragrant strongly fragrant flavor alcohol, aftertaste sweetness, prolonged anti-bubble, especially machining combine and have improved work efficiency with manual vexed Huang, have reduced cost, improve product quality, guaranteed the market demand.
The specific embodiment
Embodiment 1
A kind of processing method of yellow tea comprises the following steps:
(1) leaf picking: between Clear and Bright and grain rains, pluck, standard of plucking is that bud one leaf or two leaves and a bud are just opened up, and accomplish that four do not adopt: the dew leaf is not adopted, the disease and pest leaf is not adopted, and the purple bud-leaf is not adopted, and without bud, does not adopt, 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 blue or green, leaf-spreading thickness 6cm, 25 ℃ of temperature, air humidity 85%, at the Indoor Natural 2h that withers;
Solar wither: the bright leaf that Indoor Natural is withered is thin is spread out in that outdoor to slight pad upper, and thickness 4cm, carry 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 withering is completed 1.5 minutes under 140 ℃;
(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, till the leaf light yellow complexion;
(5) reason bar: the leaf after vexed Huang is entered to continuous carding machine reason bar, 65 ℃ of temperature, the leaf amount is 25% of cell body, 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 dry: the shape of the leaf after under 60 ℃, the reason bar being shaped is further finalized the design, to the tealeaves moisture content be till 60%;
(7) the vexed Huang of secondary: will dry tealeaves afterwards and spread in time, and spread with rolling into a ball the dress tealeaves of winnowing with a dustpan, and spread thickness 40cm left and right, and cover eighty per cant dry wet cloth on tealeaves, and spread about 20 hours time, and should keep the room temperature of 25 ℃, middle turning 2 hours/time;
(8) the multiple baking: under 65 ℃, the leaf after spreading is dried again, make the tealeaves moisture content till 15%;
(9) three vexed Huangs: after multiple the baking, tealeaves is stacked immediately, stacks height 45cm, and the above covers with cloth, keeps the room temperature of 25 ℃, during turning, 20 hours/time, 7 days time;
(10) the fiery Titian of foot: the leaf after 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 after the fiery Titian of foot is cased in time, put in storage and store keeping.
Claims (1)
1. the processing method of a yellow tea is characterized in that comprising the following steps:
(1) leaf picking:
Between Clear and Bright and grain rains, pluck, standard of plucking is that bud one leaf or two leaves and a bud are just opened up, and accomplish that four do not adopt: the dew leaf is not adopted, and the disease and pest leaf is not adopted, and the purple bud-leaf is not adopted, and without bud, does not adopt, and requires the bud-leaf in the same size, and length is at 2.8-3.3cm;
(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%, wither 2 hours at Indoor Natural;
Solar wither: the bright leaf that Indoor Natural is withered is thin is spread out in that outdoor to slight pad upper, and thickness 4cm, carry 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 50 minutes, 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%, wither 40 minutes naturally, during turn over leaf 1 time;
(3) complete:
Leaf after withering is completed 1.5 minutes under 140 ℃, spreading for cooling;
(4) vexed Huang once:
Take water-removing leaves to the multilayer damping machine through conveying, the reaction 80 minutes that gets damp again in the multilayer damping machine, till the leaf light yellow complexion;
(5) reason bar:
Leaf after vexed Huang is entered to continuous carding machine reason bar, 65 ℃ of temperature, the leaf amount is 25% of cell body, middle-grade reason 7 minutes, then slow shelves reason is 12 minutes, to leaf bar rope tightly straight, tall and graceful, glossy, fragrant and sweet when excessive till;
(6) just dry:
Bud-leaf shape after under 60 ℃, the reason bar being shaped is further finalized the design, to the tealeaves moisture content be till 60%;
(7) the vexed Huang of secondary:
To dry tealeaves afterwards and spread in time, spread with rolling into a ball the dress tealeaves of winnowing with a dustpan, and spread thickness 40cm, and cover eighty per cant dry wet cloth on tealeaves, spread 20 hours time, should keep the room temperature of 25 ℃, middle turning 2 hours/time;
(8) the multiple baking:
Under 65 ℃, the leaf after spreading is dried again, make the tealeaves moisture content till 15%;
(9) three vexed Huangs:
After multiple the baking, tealeaves is stacked immediately, stacks height 45cm, and the above covers with cloth, keeps the room temperature of 25 ℃, during turning, 20 hours/time, 7 days time;
(10) the fiery Titian of foot:
Leaf after vexed Huang is for the third time carried out to the fiery Titian of foot, and making the tealeaves moisture content is 7%;
(11) vanning stores:
Tealeaves after the fiery Titian of foot is cased in time, put in storage and store keeping.
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