CN104336199A - Manual yellow tea processing method - Google Patents

Abstract

The invention belongs to the field of tea leaves, and in particular relates to a manufacturing method of manual yellow tea. The manufacturing method comprises the following steps: picking fresh leaves, treating the fresh leaves, performing fixation, shaping, cooling, performing primary baking, performing primary yellowing, re-baking, performing secondary yellowing, and performing full firing. According to the tea manufactured by using the manufacturing method, the manufactured tea can hardly generate a tea breaking phenomenon when the tea is brewed, and after the tea is brewed, the tea leaves spread to form similar shapes of one-bud-one-leaf or one-bud-two-leaves in a picking period, and the tea is quietly elegant, fresh and lasting in tea fragrance and sweet and mellow in taste; and lotus leaves are added to cover the tea leaves in a secondary yellowing process so as to ensure that the tea subjected to secondary yellowing has mellow fragrance which can be generated after yellowing, further has delicate fragrance of the lotus leaves, and is pleasant in aroma.

Description

A kind of handmade yellow tea processing method

Technical field

The invention belongs to tea field, relate to a kind of handmade yellow tea processing method in particular.

Background technology

Chinese Yellow tea originates from the Ming Dynasty, and yellow tea develops 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 in Huoshan is produced 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, be listed in tribute tea " tea warp " " national or dynastic history benefit " is inner, brightly be listed in clearly hired tribute tea, the yellow bud in Huoshan is to be similar to the tongue of sparrow, and delicate fragrance is good to eat, aftertaste sweetness is famous, enjoys great prestige at home and abroad.The yellow tea greatly in Huoshan originates from the Ming Dynasty, formulates between grand celebrating year, apart from modern existing 500 years, is permitted secondary " tea is dredged " cloud of relaxing: " spirit grass must be produced in famous mountain, then claims six peaces to the north of great river all over the world.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 manufacturing, just fry roasting in the large firewood of food pan, not and go out still, often just sallow, only supply lower food, why does not bear product bucket ".This section of record is roughly the same with current Huang large tea method for making, the smell of burning and vexed Huang, just the feature of the yellow large tea in Huoshan.The yellow bud in Huoshan, according to the large tea method for making of Huang, adds vexed yellow technique, defines the distinguishing character of the yellow bud in Huoshan.In order to improve the yellow tea quality in Huoshan, retain traditional category,

Yellow tea, as a teas, is the old rafter professor of world-renowned tealeaves expert, carries out classifying according to chemical reaction change in Tea Processing.Because yellow tea is a kind of after fermentation tea, he can in vexed yellow process, under wet heat condition the long period non-enzymatic oxidation caused by, carbohydrate and amino acid content play marked change.The conversion of these materials, plays an important role to yellow tea fragrance, flavour.A starch part may be converted into soluble sugar.Amino acid is the important component part of millet paste flavour, is again a kind of precursor of fragrance.Under the effect of wet condition heat, sugar is combined with amino acid and forms 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, the aromatic substance with good fragrance is revealed, and is also all the reason of yellow aromatic compounds formation.As can be seen here, real yellow tea has the unique distinction of oneself in color, smell and taste,

Since the Ming Dynasty, tealeaves makes process technology constantly to be reformed, and tea grower and the producer carry out studying each teas, in each teas constantly increase process in production practices, yellow tea product just be have impact on, because the complicated cost of yellow tea preparation process is high, the cycle is long.Treated coldly so just had the heritage and development of yellow tea, yellow tea product is just little in the market, for yellow tea inclusion to people's health comprehensive health-care function, not replaceable with other teas, along with people's living standard improves constantly, food configuration is adjusted, health care of food is more and more important, my company is under the great attention of Huoshan county government of county Party committee, and under the support energetically of tealeaves authorities of county, set up yellow tea development tackling of key scientific and technical problems group, through the effort of not stinting of several years, finally succeed in developing the vexed yellow technique of yellow tea, invest city's field depth and like by consumers in general.In recent years, Huoshan County embraces the yellow young tea leaves of youngster's clock show board and is belonging to top yellow tea brand inside the province, repeatedly participate in the comparation and assessment of international and domestic well-known tea, all obtain gold medal, and repeatedly participate in Hong Kong tealeaves fair displaying, exchange in Chan Cha state of the world, improve the yellow tea popularity in Huoshan, make Huoshan County 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 current Huoshan in Anhui Province and Mount Huang, yellow plum claiming " Anhui three Huang ", be renown far and wide on both sides of the Changjiang River, inside and outside perfume (or spice) is gone overseas.

Yellow tea, in process, makes polyphenols carry out changing into solable matter, isomerization occurs simultaneously, make the dense alcohol of yellow tea millet paste flavour.Also can promote that breaks down proteins is amino acid, Starch Conversion is soluble saccharide simultaneously, and sugar is combined with amino acid and forms amadori compound, participates in the composition of tea aroma material.A large amount of digestive ferment is created in vexed yellow process, stomach invigorating is had to disappear cold work efficiency to taste, a lot of people is because 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 because stimulate little to stomach in addition, farthest remains again the antioxidant content of green tea, so can drink in a large number, the fat-reducing health maintenance effect of maximized performance tealeaves.The recovery of yellow tea is the significant contribution to the mankind thus.

Summary of the invention

The object of the invention is to: disclose a kind of yellow tea process, it is nutritious abundant that the method processes yellow tea set, the light green micro-Huang of dry tea, and soup look yellow is bright limpid, fragrant strongly fragrant taste alcohol, and aftertaste is sweet, prolonged resistance to bubble.

For reaching above goal of the invention, the invention provides a kind of handmade yellow tea processing method:

Comprise the following steps: leaf picking---fresh leaf process---complete---shaping---spreading for cooling---just dry---once vexed Huang---multiple baking---the vexed Huang of secondary---foot fire,

(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that bud one leaf or bud two leaf are just opened up, accomplish that four do not adopt: namely dew leaf is not adopted, disease and pest leaf is not adopted, and Purple tea shoots is not adopted, do not adopt without bud, requirement bud-leaf is in the same size, and length, at 2.5 1 4.0 ㎝, adopts and puies forward the method for adopting, stop Qie Caifa, prevent the red stain of bud hoof;

(2) fresh leaf process: after fresh leaf gathers, should carry out stand green grass or young crops immediately, spread thickness 5 one 10 about ㎝, spread 4 one 6 hours time, treat bud-leaf deliquescing, send blue or green perfume (or spice) and can pay system;

(3) complete: raw about temperature 120-130 DEG C, pot pot, throw leaf amount 20-30 gram, with awns rotating in pot, provoke tealeaves leggiero, simultaneously with the hands or singlehandedly auxiliaryly to be shaken loose by tealeaves, fully scatter and disappear moisture, fry to tealeaves deliquescing, leaf look becomes dark green from green, can take the dish out of the pot;

(4) shaping: the tealeaves after completing is proceeded to ripe pot shaping, ripe pot pot temperature 95-100 DEG C, with awns carrying out dialling in pot, trembling, press down, make bud-leaf crimp the likeness in form tongue of sparrow, sending delicate fragrance can take the dish out of the pot;

(5) spreading for cooling: spread time 20-30 minute, thickness 1 centimetre, treats the soft upper baking of Ye Leng;

(6) just dry: temperature about 100 ~ 125 DEG C, leaf amount 4-6 pot water-removing leaves thrown by every hand-held basketwork brazier, the stacking thickness of tealeaves is 8-13cm, during baking, duty turns over even stand, within every 2 minutes, turn over once, when drying dry to 4-5 one-tenth, two bakings are merged into a baking and continue to cure to tealeaves spinosity feel slightly, there is fragrance to overflow, do for 7 ~ 8 one-tenth and dry at present;

(7) once vexed Huang: after drying under gross fire, spread while hot in group winnows with a dustpan, thickness 10 ~ 15 cm, cover eighty per cant dry cotton to wet cloth, be positioned over greenhouse 20-30 hour, temperature controls at 30 ~ 38 degree, until leaf light yellow complexion, the fragrance of a flower appears, and rejects the assorted sheet in tealeaves;

(8) again to dry: continued to cure by the tealeaves after xanthochromia, temperature about 80 ~ 95 DEG C, throw leaf amount 0.5-0.75 kilogram, within 3-4 minute, turn over once, action is brisk, about 10 ~ 15 minutes time, be dried to ninety percent dry;

(9) the vexed Huang of secondary: in the group of being placed on winnows with a dustpan while hot by multiple tea curing leaf, stack thickness 20 1 30 ㎝, the thick lid layer lotus leaf of every 5 one 6 ㎝, tealeaves top lotus leaf covers, and is placed on greenhouse time 15-25 hour, temperature 25 ~ 35 DEG C, and extremely dark brown is yellowish green moist;

(10) foot fire: hand-held basketwork brazier temperature is at 75-80 DEG C, and throw leaf amount 1.5-2 kilogram, leaf-spreading thickness is 1.0-2.5cm, it is light, fast, diligent to turn over baking, until hand twists with the fingers tealeaves become end, 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, fresh leaf carries out cleaning dedusting and keeps clean, the vexed Huang of damping machine after first baking, stack thickness 8-13 ㎝, the laggard windrow of first baking puts vexed Huang, mainly the key technology of yellow tea, carries out vexed Huang after multiple baking again, mainly make inclusion change further, reach the fragrance flavour of yellow tea uniqueness.Adopt the yellow tea of the inventive method processing, have the likeness in form tongue of sparrow, the micro-Huang of color and luster, delicate fragrance is lasting, and the mellow aftertaste of flavour is sweet, and soup look yellow is bright limpid, prolonged resistance to bubble, and honey envelope can preserve 2 years at normal temperatures.

Beneficial effect of the present invention is: the tealeaves made through this preparation method, when brewing, seldom there is fannings phenomenon in the tealeaves made, after brewing, tealeaves launches, be similar to bud one leaf when plucking or two leaves and a bud, tea perfume is simple and elegant to clear away heart-fire long, and entrance sweetness is mellow, lotus leaf has been added a cover in the process of the vexed Huang of secondary, make the tea through the vexed Huang of secondary also not only have due sweet-smelling after vexed Huang, there is lotus leaf delicate fragrance more, pleasant aroma.

Detailed description of the invention

A kind of handmade yellow tea processing method, comprises the following steps: leaf picking---fresh leaf process---complete---shaping---spreading for cooling---just dry---once vexed Huang---multiple baking---the vexed Huang of secondary---foot fire,

(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that bud one leaf or bud two leaf are just opened up, and accomplish that four do not adopt: namely 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.Requirement bud-leaf is in the same size, and length, at 2.5 1 4.0 ㎝, adopts and puies forward the method for adopting, stop Qie Caifa, prevent the red stain of bud hoof;

(2) fresh leaf process: after fresh leaf gathers, should carry out stand green grass or young crops immediately, spread thickness 5 one 10 about ㎝, spread 4 one 6 hours time, treat bud-leaf deliquescing, send blue or green perfume (or spice) and can pay system;

(3) complete: raw about temperature 120-130 DEG C, pot pot, throw leaf amount 20-30 gram, with awns rotating in pot, provoke tealeaves leggiero, simultaneously with the hands or singlehandedly auxiliaryly to be shaken loose by tealeaves, fully scatter and disappear moisture, fry to tealeaves deliquescing, leaf look becomes dark green from green, can take the dish out of the pot;

(4) shaping: the tealeaves after completing is proceeded to ripe pot shaping, ripe pot pot temperature 95-100 DEG C, with awns carrying out dialling in pot, trembling, press down, make bud-leaf crimp the likeness in form tongue of sparrow, sending delicate fragrance can take the dish out of the pot;

(5) spreading for cooling: spread time 20-30 minute, thickness 1 centimetre, treats the soft upper baking of Ye Leng;

(6) just dry: temperature about 100 ~ 125 DEG C, leaf amount 4-6 pot water-removing leaves thrown by every hand-held basketwork brazier, the stacking thickness of tealeaves is 8-13cm, during baking, duty turns over even stand, within every 2 minutes, turn over once, when drying dry to 4-5 one-tenth, two bakings are merged into a baking and continue to cure to tealeaves spinosity feel slightly, there is fragrance to overflow, do for 7 ~ 8 one-tenth and dry at present;

(7) once vexed Huang: after drying under gross fire, spread while hot in group winnows with a dustpan, thickness 10 ~ 15 cm, cover eighty per cant dry cotton to wet cloth, be positioned over greenhouse 20-30 hour, temperature controls at 30 ~ 38 degree, until leaf light yellow complexion, the fragrance of a flower appears, and rejects the assorted sheet in tealeaves;

(8) again to dry: continued to cure by the tealeaves after xanthochromia, temperature about 80 ~ 95 DEG C, throw leaf amount 0.5-0.75 kilogram, within 3-4 minute, turn over once, action is brisk, about 10 ~ 15 minutes time, be dried to ninety percent dry;

(9) the vexed Huang of secondary: in the group of being placed on winnows with a dustpan while hot by multiple tea curing leaf, stack thickness 20 1 30 ㎝, the thick lid layer lotus leaf of every 5 one 6 ㎝, tealeaves top lotus leaf covers, and is placed on greenhouse time 15-25 hour, temperature 25 ~ 35 DEG C, and extremely dark brown is yellowish green moist;

(10) foot fire: hand-held basketwork brazier temperature is at 75-80 DEG C, and throw leaf amount 1.5-2 kilogram, leaf-spreading thickness is 1.0-2.5cm, it is light, fast, diligent to turn over baking, until hand twists with the fingers tealeaves become end, tea is aromatic strongly fragrant, and pekoe appears, lower baking, fitted tube sealing while hot.

Claims (1)

1. a handmade yellow tea processing method, is characterized in that, comprises the following steps: leaf picking---fresh leaf process---complete---shaping---spreading for cooling---just dry---once vexed Huang---multiple baking---the vexed Huang of secondary---foot fire,

(1) leaf picking: pluck between Clear and Bright and grain rains, standard of plucking is that bud one leaf or bud two leaf are just opened up, accomplish that four do not adopt: namely dew leaf is not adopted, disease and pest leaf is not adopted, and Purple tea shoots is not adopted, do not adopt without bud, requirement bud-leaf is in the same size, and length, at 2.5 1 4.0 ㎝, adopts and puies forward the method for adopting, stop Qie Caifa, prevent the red stain of bud hoof;

(2) fresh leaf process: after fresh leaf gathers, should carry out stand green grass or young crops immediately, spread thickness 5 one 10 about ㎝, spread 4 one 6 hours time, treat bud-leaf deliquescing, send blue or green perfume (or spice) and can pay system;

(3) complete: raw about temperature 120-130 DEG C, pot pot, throw leaf amount 20-30 gram, with awns rotating in pot, provoke tealeaves leggiero, simultaneously with the hands or singlehandedly auxiliaryly to be shaken loose by tealeaves, fully scatter and disappear moisture, fry to tealeaves deliquescing, leaf look becomes dark green from green, can take the dish out of the pot;

(4) shaping: the tealeaves after completing is proceeded to ripe pot shaping, ripe pot pot temperature 95-100 DEG C, with awns carrying out dialling in pot, trembling, press down, make bud-leaf crimp the likeness in form tongue of sparrow, sending delicate fragrance can take the dish out of the pot;

(5) spreading for cooling: spread time 20-30 minute, thickness 1 centimetre, treats the soft upper baking of Ye Leng;

(6) just dry: temperature about 100 ~ 125 DEG C, leaf amount 4-6 pot water-removing leaves thrown by every hand-held basketwork brazier, the stacking thickness of tealeaves is 8-13cm, during baking, duty turns over even stand, within every 2 minutes, turn over once, when drying dry to 4-5 one-tenth, two bakings are merged into a baking and continue to cure to tealeaves spinosity feel slightly, there is fragrance to overflow, do for 7 ~ 8 one-tenth and dry at present;

(7) once vexed Huang: after drying under gross fire, spread while hot in group winnows with a dustpan, thickness 10 ~ 15 cm, cover eighty per cant dry cotton to wet cloth, be positioned over greenhouse 20-30 hour, temperature controls at 30 ~ 38 degree, until leaf light yellow complexion, the fragrance of a flower appears, and rejects the assorted sheet in tealeaves;

(8) again to dry: continued to cure by the tealeaves after xanthochromia, temperature about 80 ~ 95 DEG C, throw leaf amount 0.5-0.75 kilogram, within 3-4 minute, turn over once, action is brisk, about 10 ~ 15 minutes time, be dried to ninety percent dry;

(9) the vexed Huang of secondary: in the group of being placed on winnows with a dustpan while hot by multiple tea curing leaf, stack thickness 20 1 30 ㎝, the thick lid layer lotus leaf of every 5 one 6 ㎝, tealeaves top lotus leaf covers, and is placed on greenhouse time 15-25 hour, temperature 25 ~ 35 DEG C, and extremely dark brown is yellowish green moist;

(10) foot fire: hand-held basketwork brazier temperature is at 75-80 DEG C, and throw leaf amount 1.5-2 kilogram, leaf-spreading thickness is 1.0-2.5cm, it is light, fast, diligent to turn over baking, until hand twists with the fingers tealeaves become end, tea is aromatic strongly fragrant, and pekoe appears, lower baking, fitted tube sealing while hot.