CN104222343A

CN104222343A - Method for preparing black tea by utilizing yellow tea tree

Info

Publication number: CN104222343A
Application number: CN201410472592.7A
Authority: CN
Inventors: 胡庆林
Original assignee: LANGXI QINGLIN ECOLOGICAL CHARACTERISTIC AGRICULTURE SIGHTSEEING GARDEN Co Ltd
Current assignee: LANGXI QINGLIN ECOLOGICAL CHARACTERISTIC AGRICULTURE SIGHTSEEING GARDEN Co Ltd
Priority date: 2014-09-16
Filing date: 2014-09-16
Publication date: 2014-12-24
Anticipated expiration: 2034-09-16
Also published as: CN104222343B

Abstract

The invention discloses a method for preparing black tea by utilizing a yellow tea tree, and belongs to the technical field of tea preparation. The method is characterized by comprising steps as follows: 1), fresh leaves are picked; 2), withering is performed; 3) the leaves are covered tightly until the leaves get yellow; 4) the leaves are air-dried; 5) fermentation is performed; and 6) drying is performed, wherein tender leaves of the yellow tea tree with 2-3 leaves on each shoot are picked as raw materials, and the tea leaf picking months are June, July and August; as for the process that the leaves get yellow by covering, the tea leaves are enclosed in a kraft paper bag and stacked for 2-3 days, the environment temperature in the kraft paper bag is 28 DEG C-32DEG C, and the stacking thickness is 15-30 cm; and the secondary fermentation is performed as follows: the temperature of a fermentation chamber is 24 DEG C-30 DEG C, the humidification is performed to enable the relative air humidity to reach 95%, the tea spreading thickness is 8-12 cm, and fermentation is performed for 2-4 hours. The prepared black tea not only has original taste and features of black tea, but also has bright color of yellow tea, rolling process is not used, pekoe flavor is fresh, and pekoe cannot come off.

Description

A kind of method utilizing yellow tea tree to make black tea by spreading the leaves on withering racks to dry

Technical field:

The present invention relates to preparation method's technical field of tealeaves, particularly relate to a kind of method utilizing yellow tea tree to make black tea by spreading the leaves on withering racks to dry.

Background technology:

Huang Huangcha, the origin of name: people find from roasted green tea, owing to completing, kneading, rear drying is not enough or not in time, namely leaf look turns yellow, so create new category--yellow tea.The quality characteristic of yellow tea is " yellow leaf yellow stuff ".This yellow is the result of carrying out the wet Huang of vexed heap in tea making process.Yellow tea is divided into yellow young tea leaves, Huang little Cha and Huang large tea three class.The completing of yellow tea, knead, the operation such as dry is all similar to green tea method for making, its most important operation is vexed Huang.And black tea belongs to the tealeaves of deep processing, in vexed yellow process, due to hyther, polyphenol compound total amount reduces a lot, particularly C-EGCG and L-EGC reduces in a large number, due to these ester catechin autoxidation and isomerization, change the bitter taste of polyphenol compound, formed the distinctive golden color of yellow tea and compared with green tea alcohol and flavour.The chemical reaction of black tea polyphenols during the fermentation makes the chemical composition change in fresh leaf comparatively large, and can produce the composition such as theaflavin, thearubigin, its fragrance obviously increases than fresh leaf, forms the distinctive color of black tea.Produce the tealeaves with yellow tea and black tea feature and there is good economic benefit.

Summary of the invention:

A kind of method that technical problem to be solved by this invention is to provide feature with yellow tea to have again the yellow tea tree of the utilization of black tea advantage to make black tea by spreading the leaves on withering racks to dry.

For solving the problems of the technologies described above, the present invention adopts following technical scheme:

The method utilizing yellow tea tree to make black tea by spreading the leaves on withering racks to dry, is characterized in that: comprise the following steps: fresh leaf is plucked in (1) choosing, and (2) wither, (3) stewing yellow, (4) dry, and (5) ferment, (6) dry

Described choosing pluck fresh leaf be the tender leaf of the yellow tea tree of selection one bud 2 ~ 3 leaf as raw material, the month of picking tea-leaves is 6 ~ August;

Described stewing Huang be by fine setting after tealeaves load in ox-hide paper bag, heap placement 2 ~ 3 days, the environment temperature in ox-hide paper bag is 28 ~ 32 DEG C, and ulking thickness is 15 ~ 30cm;

Described secondary fermentation be fermenting cellar temperature at 24 ~ 30 DEG C, humidification relative air humidity is 95%, and leaf-spreading thickness, at 8 ~ 12cm, lasts 2 ~ 4 hours.

In described secondary fermentation, the top of tealeaves uses wet towel to cover, and tealeaves need overturn 2 ~ 3 times.

Described dries for natural air drying when ventilative.

The invention has the beneficial effects as follows: the black tea of making not only has the original mouthfeel of black tea and feature, and the feature that yellow tea color of going on a tour is vivid, the black tea of making is without the technique of kneading, and the fragrant clear fresh sensation of milli, pekoe can not come off.

Detailed description of the invention:

The present invention is further illustrated below by embodiment.

The method utilizing yellow tea tree to make black tea by spreading the leaves on withering racks to dry, comprises the following steps: fresh leaf is plucked in (1) choosing, and (2) wither, and (3) are stewing yellow, and (4) dry, and (5) ferment, and (6) are dry,

Choosing pluck fresh leaf be the tender leaf of the yellow tea tree of selection one bud 2 ~ 3 leaf as raw material, the month of picking tea-leaves is 6 ~ August;

Stewing Huang be by fine setting after tealeaves load in ox-hide paper bag, heap placement 2 ~ 3 days, the environment temperature in ox-hide paper bag is 28 ~ 32 DEG C, and ulking thickness is 15 ~ 30cm;

Secondary fermentation be fermenting cellar temperature at 24 ~ 30 DEG C, humidification relative air humidity is 95%, and leaf-spreading thickness, at 8 ~ 12cm, lasts 2 ~ 4 hours.

In secondary fermentation, the top of tealeaves uses wet towel to cover, and tealeaves need overturn 2 ~ 3 times.

Dry for natural air drying when ventilative.

The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims

1. the method utilizing yellow tea tree to make black tea by spreading the leaves on withering racks to dry, is characterized in that: comprise the following steps: fresh leaf is plucked in (1) choosing, and (2) wither, (3) stewing yellow, (4) dry, and (5) ferment, (6) dry

2. the method utilizing yellow tea tree to make black tea by spreading the leaves on withering racks to dry, is characterized in that: in described secondary fermentation, the top of tealeaves uses wet towel to cover, and tealeaves need overturn 2 ~ 3 times.

3. the method utilizing yellow tea tree to make black tea by spreading the leaves on withering racks to dry, is characterized in that: described dries for natural air drying when ventilative.