CN103444916A - Processing method of handmade yellow tea - Google Patents

Abstract

The invention belongs to field of tea leaf, and in particular relates to a processing method of handmade yellow tea. The processing method of handmade yellow tea comprises the following steps: picking fresh tea leaves, washing fresh tea leaves, sunning, performing primary roasting, shaping, spreading and cooling, performing primary drying, performing primary piling for yellowing, performing secondary drying, performing secondary piling for yellowing, extracting stalks, and refiring for extracting aroma. The processing method of the handmade yellow tea is a special processing method of Huoshan yellow tea, the fresh leaves are washed and dedusted to keep clean, the piling for yellowing is performed in a moisture regain machine after the primary drying is performed with the stacking thickness of about 10cm, piling for yellowing is performed after the primary drying is performed, secondary piling for yellowing is performed after the secondary drying is performed so as to further convert inclusions and achieve unique aroma taste of the yellow tea. By adopting the processing method, the processed Huoshan yellow tea has the characteristics of being similar in form of sparrow tongue, slight yellow of color and luster, lasting fragrance, mellow taste, sweet aftertaste, yellow bright, clean soup color, being durable for making tea, and being capable of being preserved for two years after being sealed at a normal temperature.

Description

The yellow tea process of a kind of craft

Technical field

The invention belongs to tea field, relate in particular the yellow tea process of a kind of craft.

Background technology

Tealeaves is Chinese modal drink, reach kind more than 450 containing the organic chemistry composition in tealeaves, inorganic mineral element reaches kind more than 40, organic chemical composition in tealeaves and inorganic mineral element contain many nutritional labelings and effective component, and organic chemical composition mainly contains: tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc.

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 good to eat, 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.

Yellow tea is as a teas, and yellow tea is a kind of after fermentation tea, and it 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 may be 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 all also the 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.

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.

Existing tea-manufacturing technology and method, the step adopted is more, processing method is also various, and most tea-manufacturing technology has chemical composition and the loss that causes useful chemical element in destruction tealeaves to a certain extent, reduced the effect of tealeaves, and in the process of tea making, substantially tealeaves is not cleaned clean, tea growth, can, through the fecal pollution of dust and rainwater or even animal insect, reach tea making and unhygienic by plucking the tealeaves of returning without cleaning in the wild.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of preparation method of tealeaves of simple, health.

For solving the problems of the technologies described above, the invention provides the yellow tea process of a kind of craft, comprise the following steps: leaf picking that---bright leaf cleans---to be shone blue or green and---just fry that------spreading for cooling---just dries that---vexed Huang once---dries that---the complex fire Titian---chooses and pick---to the vexed Huang of secondary again to shaping

(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that bud one leaf or just exhibition of two leaves and a bud are standard, 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, without bud, do not adopt, require the bud-leaf in the same size, length, at 2.5-3.5cm, adopts the method for adopting of putting forward, stop Qie Caifa, prevent the red stain of bud hoof;

(2) bright leaf cleans: after bright leaf gathers, water is soaked immediately, and the time was at 5～10 minutes, bright leaf after soaking and washing is dewatered with dewaterer immediately, slough fast from bright leaf soaking the water produced, in the thin group of being spread out in winnows with a dustpan immediately by the tealeaves after dehydration, dry;

(3) shine green grass or young crops: the bright leaf dried after cleaning is placed under sunlight and shines green grass or young crops, shine to the tealeaves deliquescing, send blue or green perfume (or spice) and can pay system;

(4) just fry: the pot temperature, to 120-130 ℃, is once thrown to the leaf amount at the 20-30 gram, frying is chosen, dials, trembled to the bright leaf after shining green grass or young crops in pot, make fully lost moisture, when the leaf look of bright leaf becomes dark greenly by green, can take the dish out of the pot;

(5) shaping: pot is warming up to 95-105 ℃, will drops in pot through the bright leaf completed, frying is dialled, trembles, pressed down to tealeaves in pot, and main purpose is shaping, makes bud-leaf crimp the likeness in form tongue of sparrow, and sending delicate fragrance can take the dish out of the pot;

(6) spreading for cooling: the tealeaves after shaping is carried out to spreading for cooling, spread time 15-20 minute, 1 centimetre of thickness, treat the cold soft upper baking of tealeaves;

(7) just dry: just dry temperature at 110～130 ℃, every hand-held basketwork brazier is thrown the leaf amount at 4-5 pot water-removing leaves, takes high temperature, duty to turn over, dry soon, need to accomplish to turn over once in 2 minutes, is dried to slightly spinosity feel, does at present for 6～7 one-tenth and dries;

(8) vexed Huang once: vexed Huang is the key measure of yellow bud, after just drying lower the baking, spreads while hot in group winnows with a dustpan, 10～15 centimetres of left and right of thickness cover the eighty per cant dry wet cloth of cotton on tealeaves, are positioned over 20-30 hour in greenhouse, keep greenhouse temperature at 20～35 ℃, until the leaf light yellow complexion, the fragrance of a flower appears;

(9) the multiple baking: dry again 85～95 ℃ of temperature, throw leaf amount 0.5-0.75 kilogram, accomplish while drying again to turn over once in 3-4 minute, action is brisk, dries again approximately 10～18 minutes time, is dried to ninety percent dry;

(10) the vexed Huang of secondary: the tealeaves after multiple baking is carried out to the vexed Huang of secondary, by tealeaves, spread while hot in group winnows with a dustpan, 10～15 centimetres of left and right of thickness, on the tealeaves of the vexed Huang of needs, evenly spray the condensed steam of collecting in upper just baking process, cover the eighty per cant dry wet cloth of cotton on tealeaves, be positioned over 20-25 hour in greenhouse, keep greenhouse temperature at 20～35 ℃, to dark brown to yellowish green moist;

(11) choose and pick: choose the leaf that wafts, pornographic movie impurity;

(12) complex fire Titian: complex fire is the critical process of tea aroma height, and the hand-held basketwork brazier temperature, at 75-80 ℃, is once thrown leaf amount 1.5-2 kilogram, accomplishes to turn over baking light, fast, diligent, until hand is twisted with the fingers tealeaves, becomes end, and tea is aromatic strongly fragrant, and pekoe appears, lower baking, fitted tube sealing while hot.

The processing method of the above a kind of yellow tea, bright leaf is cleaned dedusting and is kept clean, the vexed Huang of damping machine after just drying, stack thickness 10cm left and right, just drying laggard windrow and put vexed Huang, is mainly the key technology of yellow tea, after multiple the baking, carries out vexed Huang again, be mainly that inclusion is further changed, reach the fragrance flavour of yellow tea uniqueness.Adopt the yellow tea of the inventive method processing, there is the likeness in form tongue of sparrow, the micro-Huang of color and luster, delicate fragrance is lasting, the mellow aftertaste sweetness of flavour, the soup look yellow is bright limpid, prolonged anti-bubble, sweet envelope can be preserved 2 years at normal temperatures.

Adopt the beneficial effect of technique scheme to be: pluck the time of adopting clear and bright within first 3～5 days, start to pluck adopt, the just exhibition of bud one leaf or two leaves and a bud of take is standard, guarantee the fresh and tender of tealeaves, pluck and adopt tea making in afternoon the general morning, pluck afternoon and adopt tea making in evening, guarantee the fresh and tender of tealeaves, avoid tealeaves standing time long and occur rotting or withered phenomenon, before tea making, tealeaves is cleaned, purpose is to remove the dust on tealeaves, rainwater, the dirts such as agricultural chemicals, guarantee the cleaning of tealeaves, tea making comprises and completing, the reason bar, just dry, vexed Huang, the multiple baking, vexed Huang, the fiery Titian of foot, the vanning storage, process is simple, the tea-drying that assurance is made does not get damp again, can keep again the original delicate fragrance of tealeaves, can not break and change the tealeaves interior tissue, can not cause the loss of tealeaves benefit materials, the tealeaves of making through this preparation method, while brewing, the fannings phenomenon seldom appears in the tealeaves of making, after brewing, tealeaves launches, bud one leaf during with harvesting or two leaves and a bud likeness in form, tea fragrant simple and elegant clear away heart-fire long, the entrance sweetness is mellow, be added in the condensed water evaporated on the tealeaves of the process collection of just drying in the process of the vexed Huang of secondary, make tea through the vexed Huang of secondary also not only there is due sweet-smelling after vexed Huang, more there is the original original flavor delicate fragrance of tealeaves, the pleasant aroma.

The specific embodiment

Below technical scheme of the present invention is described, so that those skilled in the art understand.

The yellow tea process of a kind of craft comprises the following steps: leaf picking---and bright leaf cleans---shine blue or green---and just fry---shaping---spreading for cooling---just dry---vexed Huang once---the multiple baking---the complex fire Titian---chooses and pick---to the vexed Huang of secondary,

(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that bud one leaf or just exhibition of two leaves and a bud are standard, 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, without bud, do not adopt, require the bud-leaf in the same size, length, at 2.5-3.5cm, adopts the method for adopting of putting forward, stop Qie Caifa, prevent the red stain of bud hoof;

(2) bright leaf cleans: after bright leaf gathers, water is soaked immediately, and the time was at 5 minutes, bright leaf after soaking and washing is dewatered with dewaterer immediately, slough fast from bright leaf soaking the water produced, in the thin group of being spread out in winnows with a dustpan immediately by the tealeaves after dehydration, dry;

(3) shine green grass or young crops: the bright leaf dried after cleaning is placed under sunlight and shines green grass or young crops, shine to the tealeaves deliquescing, send blue or green perfume (or spice) and can pay system;

(4) just fry: by pot temperature to 120 ℃, once throw the leaf amount at 25 grams, frying is chosen, dials, trembled to the bright leaf after shining green grass or young crops in pot, make fully lost moisture, when the leaf look of bright leaf becomes dark greenly by green, can take the dish out of the pot;

(5) shaping: pot is warming up to 100 ℃, will drops in pot through the bright leaf completed, frying is dialled, trembles, pressed down to tealeaves in pot, and main purpose is shaping, makes bud-leaf crimp the likeness in form tongue of sparrow, and sending delicate fragrance can take the dish out of the pot;

(6) spreading for cooling: the tealeaves after shaping is carried out to spreading for cooling, spread 18 minutes time, 1 centimetre of thickness, treat the cold soft upper baking of tealeaves;

(7) just dry: just dry temperature at 110 ℃, every hand-held basketwork brazier is thrown the leaf amount at 5 pots of water-removing leaveses, takes high temperature, duty to turn over, dry soon, need to accomplish to turn over once in 2 minutes, be dried to slightly spinosity feel, 6～7 one-tenth dry bakings at present, and be collected in the steam produced in first baking process, through condensation, preserve;

(8) vexed Huang once: vexed Huang is the key measure of yellow bud, after just drying lower the baking, spreads while hot in group winnows with a dustpan, 10～15 centimetres of left and right of thickness cover the eighty per cant dry wet cloth of cotton on tealeaves, are positioned over 20-30 hour in greenhouse, keep greenhouse temperature at 30 ℃, until the leaf light yellow complexion, the fragrance of a flower appears;

(9) the multiple baking: dry again 95 ℃ of temperature, throw 0.5 kilogram of leaf amount, accomplish while drying again to turn over once in 3-4 minute, action is brisk, dries again approximately 15 minutes time, is dried to ninety percent dry;

(10) the vexed Huang of secondary: the tealeaves after multiple baking is carried out to the vexed Huang of secondary, by tealeaves, spread while hot in group winnows with a dustpan, 10～15 centimetres of left and right of thickness, on the tealeaves of the vexed Huang of needs, evenly spray the condensed steam of collecting in upper just baking process, cover the eighty per cant dry wet cloth of cotton on tealeaves, be positioned over 20-25 hour in greenhouse, keep greenhouse temperature at 20～35 ℃, to dark brown to yellowish green moist;

(11) choose and pick: choose the leaf that wafts, pornographic movie impurity;

(12) complex fire Titian: complex fire is the critical process of tea aroma height, and the hand-held basketwork brazier temperature, at 75-80 ℃, is once thrown leaf amount 1.5-2 kilogram, accomplishes to turn over baking light, fast, diligent, until hand is twisted with the fingers tealeaves, becomes end, and tea is aromatic strongly fragrant, and pekoe appears, lower baking, fitted tube sealing while hot.

Adopt the yellow tea in Huoshan of the inventive method processing, there is the likeness in form tongue of sparrow, the micro-Huang of color and luster, delicate fragrance is lasting, the mellow aftertaste sweetness of flavour, the soup look yellow is bright limpid, prolonged anti-bubble, sweet envelope can be preserved 2 years at normal temperatures.

Above-mentioned invention is exemplarily described; obviously specific implementation of the present invention is not subject to the restrictions described above; as long as this non-essential improvement that has adopted method design of the present invention and technical scheme to carry out; or without improving, the design of invention and technical scheme are directly applied to other occasions, all within protection scope of the present invention.

Claims (1)

1. the yellow tea process of craft, it is characterized in that: comprise the following steps: leaf picking that---bright leaf cleans, and---solarization is blue or green, and---------------once------the complex fire Titian---chooses and pick---to the vexed Huang of secondary to vexed Huang to shaping to first the stir-fry in multiple baking in just baking in spreading for cooling

(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that bud one leaf or just exhibition of two leaves and a bud are standard, 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, without bud, do not adopt, require the bud-leaf in the same size, length, at 2.5-3.5cm, adopts the method for adopting of putting forward, stop Qie Caifa, prevent the red stain of bud hoof;

(2) bright leaf cleans: after bright leaf gathers, water is soaked immediately, and the time was at 5～10 minutes, bright leaf after soaking and washing is dewatered with dewaterer immediately, slough fast from bright leaf soaking the water produced, in the thin group of being spread out in winnows with a dustpan immediately by the tealeaves after dehydration, dry;

(3) shine green grass or young crops: the bright leaf dried after cleaning is placed under sunlight and shines green grass or young crops, shine to the tealeaves deliquescing, send blue or green perfume (or spice) and can pay system;

(4) just fry: the pot temperature, to 120-130 ℃, is once thrown to the leaf amount at the 20-30 gram, frying is chosen, dials, trembled to the bright leaf after shining green grass or young crops in pot, make fully lost moisture, when the leaf look of bright leaf becomes dark greenly by green, can take the dish out of the pot;

(5) shaping: pot is warming up to 95-105 ℃, will drops in pot through the bright leaf completed, frying is dialled, trembles, pressed down to tealeaves in pot, and main purpose is shaping, makes bud-leaf crimp the likeness in form tongue of sparrow, and sending delicate fragrance can take the dish out of the pot;

(6) spreading for cooling: the tealeaves after shaping is carried out to spreading for cooling, spread time 15-20 minute, 1 centimetre of thickness, treat the cold soft upper baking of tealeaves;

(7) just dry: just dry temperature at 110～130 ℃, every hand-held basketwork brazier is thrown the leaf amount at 4-5 pot water-removing leaves, takes high temperature, duty to turn over, dry soon, need to accomplish to turn over once in 2 minutes, be dried to slightly spinosity feel, 6～7 one-tenth dry bakings at present, and be collected in the steam produced in first baking process, through condensation, preserve;

(8) vexed Huang once: vexed Huang is the key measure of yellow bud, after just drying lower the baking, spreads while hot in group winnows with a dustpan, 10～15 centimetres of left and right of thickness cover the eighty per cant dry wet cloth of cotton on tealeaves, are positioned over 20-30 hour in greenhouse, keep greenhouse temperature at 20～35 ℃, until the leaf light yellow complexion, the fragrance of a flower appears;

(9) the multiple baking: dry again 85～95 ℃ of temperature, throw leaf amount 0.5-0.75 kilogram, accomplish while drying again to turn over once in 3-4 minute, action is brisk, dries again approximately 10～18 minutes time, is dried to ninety percent dry;

(10) the vexed Huang of secondary: the tealeaves after multiple baking is carried out to the vexed Huang of secondary, by tealeaves, spread while hot in group winnows with a dustpan, 10～15 centimetres of left and right of thickness, on the tealeaves of the vexed Huang of needs, evenly spray the condensed steam of collecting in upper just baking process, cover the eighty per cant dry wet cloth of cotton on tealeaves, be positioned over 20-25 hour in greenhouse, keep greenhouse temperature at 20～35 ℃, to dark brown to yellowish green moist;

(11) choose and pick: choose the leaf that wafts, pornographic movie impurity;

(12) complex fire Titian: complex fire is the critical process of tea aroma height, and the hand-held basketwork brazier temperature, at 75-80 ℃, is once thrown leaf amount 1.5-2 kilogram, accomplishes to turn over baking light, fast, diligent, until hand is twisted with the fingers tealeaves, becomes end, and tea is aromatic strongly fragrant, and pekoe appears, lower baking, fitted tube sealing while hot.