CN103609757B - Processing method of yellow tea - Google Patents
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Abstract
The invention provides a processing method of yellow tea. The processing method comprises the steps of picking tea, withering, grading, killing out, rolling, carrying out double-temperature drying and purifying. The processing method has the key steps of withering, rolling and double-temperature drying, in the withering step, an air blower is firstly used for blowing the tea for 2-5h to ensure that the tea is withered, and then the tea is naturally withered indoors; the rolling step comprises un-pressurized rolling, heavy-pressurized rolling and light pressure rolling; in the double-temperature drying step, the drying is performed at low temperature, the temperature of a baking machine is controlled to be 35-40 DEG C, then the drying is performed at high temperature, and the temperature is controlled to be 140-150 DEG C. According to processing method of the yellow tea, provided by the invention, the quality of aspects of color, fragrance, taste and the like of the yellow tea can be ensured, the yield of the yellow tea is increased, and the quality of the yellow tea is ensured.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, be specifically related to a kind of processing method of yellow tea.
Background technology
Current yellow tea processing substantially flow process is: pluck that fresh leaf-complete-knead-vexed Huang-drying; Or fresh leaf spreading for cooling-spray-complete-just baking-purification-vexed Huang-multiple baking; Or leaf picking-fresh leaf process-complete-once vexed Huang-Li bar-just vexed Huang of baking-secondary-multiple baking-three fiery Titians of vexed Huang-foot-vanning storage; Operation is repeatedly extremely many, and cost of labor is too high.In vexed yellow process, under wet heat condition the long period non-enzymatic oxidation caused by, carbohydrate and amino acid content play marked change.Containing chlorophyll, carrotene and lutein in yellow tea fresh leaves, after processing, chlorophyll is destroyed, and lutein and carrotene are occupied an leading position.Lutein and carrotene are referred to as carotenoid, in long-time hot and humid condition carotenoid generation cyclisation, produce the irisone with gillyflower fragrance.Simultaneously, in the vexed heap process of yellow tea, there is microorganism to grow in a large number, large molecule glucide and crude fat can be decomposed into alcohol by these microorganisms, aldehyde, organic acid, the small-molecule substances such as carbon dioxide, be also amino acid by breaks down proteins, the conversion of these materials, to yellow tea fragrance, flavour plays an important role, a starch part is converted into soluble sugar, these reasons are looks of the yellow tea of finished product, fragrant, taste, spotty principal element at the bottom of type and leaf, the quality often criticizing tea is caused to have difference, when particularly tea fresh leaves output is large, processing not in time, cause the damage of tea fresh leaves, the yellow tea quality of making differs.The processing method of the yellow tea of excellent quality, has become a urgent problem.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method of yellow tea, ensures that yellow tea is processed high-quality and efficient, especially improves " yellow leaf yellow stuff " quality at the bottom of color, type and leaf of yellow tea, increases the output of tea making, improves the quality of yellow tea.Adopt the yellow tea of the inventive method processing, shape neat, the light green micro-Huang of dry tea, fragrant strongly fragrant taste alcohol, delicate fragrance is lasting, and flavour is mellow, and aftertaste is sweet, soup look yellow is bright limpid, prolonged resistance to bubble, especially two temperature drying improves work efficiency, reduces cost, improve product quality, be conducive to the Tea Production of production line.
The present invention solves the problems of the technologies described above taked technical scheme:
A processing method for yellow tea, comprise tea picking, wither, classification, complete, knead, the dry and defecation of two temperature, concrete procedure of processing is as follows:
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf; Accomplish that four do not adopt: dew leaf is not adopted, disease and pest leaf is not adopted, and Purple tea shoots is not adopted, and does not adopt without bud, and the bud-leaf of harvesting requires that size is basically identical, and length is at 2.5 ~ 3.5cm.
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 6 ~ 8cm of stand leaf, blows 2 ~ 5 hours with air blast, withers to fresh leaf weightlessness 15 ~ 25%, leaf shrinkage, non-frangibility, blade deliquescing;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 4 ~ 6cm of stand leaf, temperature controls 20 ~ 28 DEG C, and it is 50 ~ 60% that air humidity controls, and naturally wither 40 ~ 60 minutes, a leaf is turned at interval for 10 ~ 15 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 3 ~ 4 minutes to three grades from one-level in order, green-keeping machine temperature controls at 250 ~ 280 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 30 ~ 60 minutes;
(6) two temperature is dry: the tealeaves that step (5) is kneaded is carried out drying, divide two stages, first stage, with baking machine baking 2 ~ 5 hours, controlling the temperature of baking machine is 35 ~ 40 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute apple fragrance, formed yellow; Second stage, foot fire is dry, and temperature controls at 140 ~ 150 DEG C, toasts 50 ~ 60 minutes, makes water content of tea reach less than 7%, become finished product gross tea;
(7) defecation: by gross tea through selection by winnowing, sieve, pick non-teas field trash and to get product yellow tea.
The temperature of the above step (2) air blast controls at 30 ~ 40 DEG C, and the blast controlling air blast is 1000 ~ 3000Pa.
The above step (2) wither indoors is divided into two stages, first stage temperature controls at 20 ~ 25 DEG C, air humidity controls 50 ~ 55%, naturally wither 10-20 minute, second stage temperature controls at 25 ~ 28 DEG C, air humidity controls 55 ~ 60%, naturally withers 30 ~ 40 minutes, and a leaf is turned at interval for 10 ~ 15 minutes.
Above-described step (5) is kneaded and is accomplished that degree of tightness combines, and does not first add kneadding 10 ~ 20 minutes, postemphasis kneadding 10 ~ 20 minutes, lighter kneadding 10 ~ 20 minutes.
Above-described step (6) first uses low temperature 35 ~ 38 DEG C to toast 2 ~ 3 hours, makes tealeaves be faint yellow, then uses high temperature 140 ~ 145 DEG C to toast 50 ~ 55 minutes, makes tealeaves moisture content amount lower than 6%.
The above-described temperature that completes controls at 250 ~ 265 DEG C
Beneficial effect of the present invention is: can ensure that yellow tea is processed preferably high-quality and efficient, improve the quality at the bottom of the color of yellow tea, type and leaf, increases the output of tea making, improves the quality of yellow tea, be conducive to the Tea Production of production line.
The tangible U.S. of yellow tea set obtained by the present invention is of fine quality, bud look unanimously yellowish-brown, and soup look yellow is bright limpid, and fragrant strongly fragrant taste alcohol, prolonged resistance to bubble, aftertaste sweetness wet one's whistle, " dense, strong, fresh, fragrant " and steady quality, its profile tight knot is heavy real, color and luster Huang moistens, and endoplasm fragrance is fragrant high lasting, also with the double miel of apple perfume, flavour is dense strong fresh refreshing, yellow bright tender even at the bottom of leaf, taste is pure, without pained.Become the moisture content of sampling tea lower than 7%, total ash lower than 5%, fannings lower than 1%, crude fibre lower than 11%, water extraction higher than 40%, meet the national quality mark selling inside and outside yellow tea.
Detailed description of the invention
Embodiment 1
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf;
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 8cm of stand leaf, blow 5 hours with air blast, the temperature of air blast controls at 30 DEG C, and the blast controlling air blast is 1000Pa.Wither to fresh leaf weightlessness 25%, leaf shrinkage, non-frangibility, blade deliquescing;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 6cm of stand leaf, temperature controls 28 DEG C, and it is 60% that air humidity controls, and naturally wither 60 minutes, a leaf is turned at interval for 15 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 3 minutes to three grades from one-level in order, green-keeping machine temperature controls at 250 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 30 minutes;
(6) two temperature is dry: in point two stages, the first stage, toast 2 hours with baking machine, and the temperature controlling baking machine is 35 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute apple fragrance, formed yellow; Second stage, foot fire is dry, and temperature controls at 140 DEG C, toasts 50 minutes, reaches tealeaves moisture content less than 7%, become finished product gross tea;
(7) defecation: gross tea through selection by winnowing, sieve, pick non-teas field trash and get product.
Embodiment 2
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf;
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 6cm of stand leaf, blow 2 hours with air blast, the temperature of air blast controls at 40 DEG C, and the blast controlling air blast is 3000Pa.Wither to fresh leaf weightlessness 15%, leaf shrinkage, non-frangibility, blade deliquescing;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 8cm of stand leaf, temperature controls 25 DEG C, and it is 50% that air humidity controls, and naturally wither 40 minutes, a leaf is turned at interval for 10 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 4 minutes to three grades from one-level in order, green-keeping machine temperature controls at 280 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 60 minutes;
(6) two temperature is dry: in point two stages, the first stage, toast 3 hours with baking machine, and the temperature controlling baking machine is 40 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute apple fragrance, formed yellow; Second stage, foot fire is dry, and temperature controls at 150 DEG C, toasts 60 minutes, reaches tealeaves moisture content less than 7%, become finished product gross tea;
(7) defecation: gross tea through selection by winnowing, sieve, pick non-teas field trash and get product.
Embodiment 3
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf;
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 7cm of stand leaf, blow 3 hours with air blast, the temperature of air blast controls at 45 DEG C, and the blast controlling air blast is 2000Pa.Wither to fresh leaf weightlessness 20%, leaf shrinkage, non-frangibility, blade deliquescing;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 7cm of stand leaf, temperature controls 26 DEG C, and it is 55% that air humidity controls, and naturally wither 50 minutes, a leaf is turned at interval for 13 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 4 minutes to three grades from one-level in order, green-keeping machine temperature controls at 270 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 40 minutes;
(6) two temperature is dry: in point two stages, the first stage, toast 2.5 hours with baking machine, and the temperature controlling baking machine is 38 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute apple fragrance, formed yellow; Second stage, foot fire is dry, and temperature controls at 145 DEG C, toasts 55 minutes, reaches tealeaves moisture content less than 6%, become finished product gross tea;
(7) defecation: gross tea through selection by winnowing, sieve, pick non-teas field trash and get product.
Embodiment 4
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf;
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 7cm of stand leaf, blows 4 hours with air blast, the temperature of air blast controls at 35 DEG C, and the blast controlling air blast is about 2000Pa, withers to fresh leaf weightlessness 20%, leaf shrinkage, non-frangibility, blade deliquescing;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 6cm of stand leaf, the first stage, temperature controls 25 DEG C, and it is 50% that air humidity controls, and naturally withers 10 minutes; Second stage, it is 28 DEG C that temperature controls, and air humidity is 60%, naturally withers 30 minutes, and a leaf is turned at interval for 10 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 3 minutes to three grades from one-level in order, green-keeping machine temperature controls at 265 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 30 minutes; First do not add kneadding 10 minutes, postemphasis kneadding 10 minutes, lighter kneadding 10 minutes.
(6) two temperature is dry: in point two stages, the first stage, toast 2 hours with baking machine, and the temperature controlling baking machine is 38 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute fruit aroma, formed yellow; Second stage, foot fire is dry, and temperature controls at 140 DEG C, toasts 50 minutes, reaches tealeaves moisture content less than 6%, become finished product gross tea;
(7) defecation: gross tea through selection by winnowing, sieve, pick non-teas field trash and get product.
Embodiment 5
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf;
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 8cm of stand leaf, blows 3 hours with air blast, the temperature of air blast controls at 38 DEG C, and the blast controlling air blast is about 2500Pa, withers to fresh leaf weightlessness 23%, leaf shrinkage, non-frangibility, blade deliquescing;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 8cm of stand leaf, the first stage, temperature controls 20 DEG C, and it is 53% that air humidity controls, and naturally withers 20 minutes; Second stage, it is 26 DEG C that temperature controls, and air humidity is 58%, naturally withers 40 minutes, and a leaf is turned at interval for 15 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 3.5 minutes to three grades from one-level in order, green-keeping machine temperature controls at 270 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 50 minutes; First do not add kneadding 10 minutes, postemphasis kneadding 120 minutes, lighter kneadding 20 minutes.
(6) two temperature is dry: in point two stages, the first stage, toast 3 hours with baking machine, and the temperature controlling baking machine is 37 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute fruit aroma, formed yellow; Second stage, foot fire is dry, and temperature controls at 145 DEG C, toasts 60 minutes, reaches tealeaves moisture content less than 6%, become finished product gross tea;
(7) defecation: gross tea through selection by winnowing, sieve, pick non-teas field trash and get product.
Embodiment 6
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf;
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 6cm of stand leaf, blows 2 hours with air blast, the temperature of air blast controls at 32 DEG C, and the blast controlling air blast is about 1500Pa, withers to fresh leaf weightlessness 18%, leaf shrinkage, non-frangibility, blade deliquescing;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 7cm of stand leaf, the first stage, temperature controls 23 DEG C, and it is 52% that air humidity controls, and naturally withers 15 minutes; Second stage, it is 26 DEG C that temperature controls, and air humidity is 58%, naturally withers 35 minutes, and a leaf is turned at interval for 12 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 4 minutes to three grades from one-level in order, green-keeping machine temperature controls at 260 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 60 minutes; First do not add kneadding 20 minutes, postemphasis kneadding 20 minutes, lighter kneadding 20 minutes.
(6) two temperature is dry: in point two stages, the first stage, toast 2 hours with baking machine, and the temperature controlling baking machine is 36 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute fruit aroma, formed yellow; Second stage, foot fire is dry, and temperature controls at 145 DEG C, toasts 55 minutes, reaches tealeaves moisture content less than 6%, become finished product gross tea;
(7) defecation: gross tea through selection by winnowing, sieve, pick non-teas field trash and get product.
Claims (1)
1. a processing method for yellow tea, comprise tea picking, wither, classification, complete, knead, the dry and defecation of two temperature, it is characterized in that, concrete procedure of processing is as follows:
(1) tea picking: before and after clear and bright, plucks without insect bite, and healthy and strong straight and upright yellow tea shoot head or leaf one bud are just opened up, bud two leaf, bud three leaf;
(2) wither: be put in withering trough by the tea spreading that step (1) is plucked, the thick 6 ~ 8cm of stand leaf, blows 2 ~ 5 hours with air blast, withers to fresh leaf weightlessness 15 ~ 25%, leaf shrinkage, non-frangibility, blade deliquescing; The temperature of described air blast controls at 30 ~ 40 DEG C, and the blast controlling air blast is 1000 ~ 3000Pa;
Wither indoors: the tealeaves withered by above-mentioned air blast moves into indoor and spreads out, the thick 4 ~ 6cm of stand leaf, temperature controls 20 ~ 28 DEG C, and it is 50 ~ 60% that air humidity controls, and naturally wither 40 ~ 60 minutes, a leaf is turned at interval for 10 ~ 15 minutes;
(3) classification: tealeaves step (2) withered with grader is divided into 1 ~ 3 grade by leaf one bud, bud two leaf and bud three leaf;
(4) complete: carry out respectively completing 3 ~ 4 minutes to three grades from one-level in order, green-keeping machine temperature controls at 250 ~ 280 DEG C;
(5) knead: put into kneading machine respectively by the grade of water-removing leaves, knead 30 ~ 60 minutes; First do not add kneadding 10 ~ 20 minutes, postemphasis kneadding 10 ~ 20 minutes, lighter kneadding 10 ~ 20 minutes;
(6) two temperature is dry: the tealeaves that step (5) is kneaded is carried out drying, divide two stages, first stage, with baking machine baking 2 ~ 5 hours, controlling the temperature of baking machine is 35 ~ 40 DEG C, makes tea base carry out the autoxidation of non-enzymatic under hydrothermal, treats that careless blue or green taste disappears, distribute apple fragrance, formed yellow; Second stage, foot fire is dry, and temperature controls at 140 ~ 150 DEG C, toasts 50 ~ 60 minutes, makes water content of tea reach less than 7%, become finished product gross tea;
(7) defecation: by gross tea through selection by winnowing, sieve, pick non-teas field trash and get product.
2. the processing method of yellow tea according to claim 1, it is characterized in that, described step (2) wither indoors is divided into two stages, first stage temperature controls at 20 ~ 25 DEG C, and air humidity controls 50 ~ 55%, and wither 10-20 minute naturally, second stage temperature controls at 25 ~ 28 DEG C, air humidity controls 55 ~ 60%, naturally withers 30 ~ 40 minutes, and a leaf is turned at interval for 10 ~ 15 minutes.
3. the processing method of yellow tea according to claim 1, is characterized in that, described step (6) first uses low temperature 35 ~ 38 DEG C to toast 2 ~ 3 hours, makes tealeaves be faint yellow, then uses high temperature 140 ~ 145 DEG C to toast 50 ~ 55 minutes, makes water content of tea lower than 6%.
4. the processing method of yellow tea according to claim 1, is characterized in that, the described temperature that completes controls at 250 ~ 265 DEG C.
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| CN103976047A (en) * | 2014-06-04 | 2014-08-13 | 益阳仁和茶业有限公司 | Preparation method of compressed yellow tea with golden flower |
| CN104171090A (en) * | 2014-07-04 | 2014-12-03 | 中国农业科学院茶叶研究所 | Processing method of small yellow tea applied to biological enzyme alcoholization |
| CN105265625A (en) * | 2015-11-06 | 2016-01-27 | 林志宾 | Yellow tea purification method |
| CN105265622A (en) * | 2015-11-06 | 2016-01-27 | 林志宾 | Yellow tea purification method |
| CN105475524A (en) * | 2015-12-11 | 2016-04-13 | 苏州市启扬商贸有限公司 | Manufacturing method of instant yellow tea bags |
| CN106035779A (en) * | 2016-07-29 | 2016-10-26 | 华南农业大学 | Yellow tea and preparation method thereof |
| CN106417697A (en) * | 2016-09-19 | 2017-02-22 | 丽水市农业科学研究院 | Processing method of yellow bud tea |
| CN106561864A (en) * | 2016-11-10 | 2017-04-19 | 贵州湄潭沁园春茶业有限公司 | Tea leaf cell disruption processing method |
| CN106615273A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Processing method of yellow tea |
| CN109430449A (en) * | 2018-12-06 | 2019-03-08 | 广东省农业科学院茶叶研究所 | A kind of " topaz " yellow tea production method |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
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| CN101904377B (en) * | 2010-07-15 | 2014-07-02 | 郭宏坤 | Method for processing yellow tea |
| CN101911986A (en) * | 2010-08-06 | 2010-12-15 | 毛杰 | Method for preparing high-quality yellow tea |
| CN102771584B (en) * | 2012-08-09 | 2013-08-28 | 四川省名山县蜀名茶场 | Manufacturing method of yellow tea |
| CN103250817A (en) * | 2013-05-14 | 2013-08-21 | 广西亚热带作物研究所试验站名优茶厂 | Yellow tea processing method |
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