CN104430989A - Method for processing yellow tea with flower and fruit fragrances - Google Patents
Method for processing yellow tea with flower and fruit fragrances Download PDFInfo
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Abstract
The invention discloses a method for processing a yellow tea with flower and fruit fragrances. The method is characterized by comprising the following steps: finely selecting variety of Jinxuan with one sprout and one leaf; withering with sunshine; shaking; withering in a room by controlling the temperature; carrying out fixation; hotly rolling; primarily baking; stacking covering in a fermentation machine by controlling the temperature and the humidity; baking; and extracting flavors so as to obtain the finished yellow tea with the flower and fruit fragrances. According to the method for processing the yellow tea with the flower and fruit fragrances, disclosed by the invention, the drinking health and safety of the yellow tea are ensured; meanwhile, the quality of the finished yellow tea is improved; and the yellow tea stacking covering time is shortened.
Description
[technical field]
The present invention relates to Tea Processing technology, particularly the fragrant yellow tea process of a kind of flowers and fruits.
[technical background]
2013, the yellow tea total output of China was about 6980 tons, accounts for 0.39% of national tealeaves total output (1,790,000 tons).Be rich in the nutriment that Tea Polyphenols, amino acid, soluble sugar, vitamin etc. are abundant in yellow tea, remain more than 85% to the natural materials in fresh tea leaf, these materials all have special-effect to anti-cancer, anticancer, sterilization, anti-inflammatory.This shows that the development of yellow tea is conducive to human health, has certain research and development and is worth.But conventional process techniques difficulty is high, last three to seven days.The present invention is directed to the modern consumption market characteristics, according to the quality responses mechanism of yellow tea and each procedure on the impact of quality, process technology is improved in conjunction with yellow tea traditional handicraft, to yellow tea processing research experiment, inventing the technique of the fragrant yellow tea process the best of a set of flowers and fruits, providing reference for producing.The present invention, with golden tawny daylily tea tree breed one bud one leaf for raw material, by import oolong tea solar wither, do young worker's skill, complete after wither indoors, the processing technologys such as vexed heap that reheating is rubbed, fermentation machine internal control temperature control is wet produce the yellow tea of the fragrance of a flower, and these are completely different from other yellow tea techniques.The main purpose of withering, do green grass or young crops and kneading rear vexed Huang before completing is the removing green gas astringent taste that disappears fast, promotes fragrance alcohol and pure, on the basis of yellow tea product quality, and many a kind of natural fragrance of a flower.Greatly can improve the quality of yellow tea, improve the output value of yellow tea, the competitiveness of product in market is greatly improved.
Along with the adjustment of tea market breed structure in recent years, Guangxi Some Enterprises starts to produce yellow tea, its production technology majority imitates Junshan Silver Needle Tea or covers the yellow bud technique in top and produces, from the current condition of production, immature due to production and processing technology, some problems below ubiquity aborning: yield poorly; From producing to, to consume durations long; Quality is uneven.The present invention utilizes modern fermentation engineering to work out a new and yellow tea production technology in normalized Guangxi in acquired research theoretical foundation, improves the quality of the yellow tea of finished product, shorten the time of the vexed heap of yellow tea while ensureing yellow tea-drinking safe and sanitary.The present invention, if successful implementation greatly can promote the development of the yellow tea in Guangxi District, improves the income of Guangxi District peasant, thus is Guangxi District economic construction service better.
[summary of the invention]
The present invention is directed to the demand in above-mentioned field, provide a kind of flowers and fruits fragrant yellow tea process, ensure the safe and sanitary of yellow tea-drinking, improve the quality of the yellow tea of finished product simultaneously, shorten the time of the vexed heap of yellow tea.Greatly can improve the quality of yellow tea, improve the output value of yellow tea, the competitiveness of product in market is greatly improved.
Technical scheme of the present invention is as follows:
The fragrant yellow tea process of a kind of flowers and fruits, it is characterized in that, the method step is as follows: and golden tawny daylily kind one bud one leaf → solar wither → doing green grass or young crops → indoor temperature control withers → completes → heat rubs → and just bakings → fermentation machine internal control temperature control wets vexed heap → yellow tea of oven dry → Titian one finished product flowers and fruits perfume.
Described golden tawny daylily kind one bud one leaf refers to pluck golden tawny daylily kind tealeaves one bud one leaf.
Described solar wither refers to spread out thin for the raw material that airing is good, and shines blue or green 5-15 minute under being placed in the low light level.
Described do blue or green tea raw material after solar wither process is carried out 3 times shake green grass or young crops, shake at every turn and blue or greenly firmly to want evenly, revolution controls at 20-25 rev/min, shakes 1 minute at every turn, spreads out to leave standstill also blue or green 25-35 minute and shake green grass or young crops more next time after shaking green grass or young crops at every turn; Treat that tea raw material touches softness and has wet feel, leaf look turns dark green by green grass or young crops, and blue or green gas disappears, fragrance appears and can terminate to shake young worker's sequence.
It is that blue or green good raw material is thin to be spread out doing that described indoor temperature control withers, and be placed in temperature control and wither room, temperature controls at 18-23 DEG C, and withering time controls at 3-6 hour.
Hot blast roller fixation machine is used in described completing, the temperature that completes control 170-190 DEG C, fixation time 2-4 minute, and the moisture control that completes is at 58%-60%, and treat that leaf is subduing, the food value of leaf is soft, is appropriateness when delicate fragrance is overflowed.
Described heat is placed in kneading machine after rubbing and being taken the dish out of the pot by water-removing leaves immediately while hot, kneads the vexed time-triggered protocol 5-20 minute of heap under the condition that sky is rubbed.
Described spreading for cooling will be kneaded the vexed leaf of heap and be opened spreading for cooling, and the spreading for cooling time is 55-65 minute.
Described gross fire piles the leaf of vexed flavescence by kneading, gross fire 1.5-2.5 hour under 50-60 DEG C of lower temperature.
Described vexed heap carries out in tea fermenting machine, and temperature controls at 40-45 DEG C, humidity 60-70 ℅ (in fermentation machine) temperature control process; Described drying, sufficient fire remains on 65-75 DEG C, and moisture content drops to 8%-10%, drying time 3-4 minute.
Described drying, sufficient fire remains on 65-75 DEG C, and moisture content drops to 8%-10%, drying time 3-4 minute.
Described Titian, adopts fragrance extracting machine, temperature 50-60 DEG C, slow Titian, when baking is 5-7% to moisture, and lower baking spreading for cooling.
Yellow tea is through the → vexed Huang → drying that completes, and then forms the yellow leaf qualitative characteristics of yellow tea yellow stuff through vexed Huang.In vexed yellow process, change and the conversion of some composition in tealeaves can be promoted, reduce bitter taste, increase sweet and pure taste, eliminate thick blue or green gas, produce sweet fragrance etc.And the distinctive quality of yellow tea will be formed need three conditions: one is raw material; Two is processing technologys of science; Three is suitable vexed Huangs.Wherein follow the closely-related critical process of yellow tea quality responses to be vexed Huang, and the quality of quality is directly relevant with the condition in vexed yellow process with commodity value.Find in yellow tea vexed heap process closely related with tealeaves moisture content, Ye Wen according to research.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 the effect damp and hot in the yellow tea of the vexed Huang of wet base of flavour promote chemical change in leaf.
The present invention utilizes modern fermentation engineering to test out a new and yellow tea production technology of the normalized golden tawny daylily kind fragrance of a flower, shortens the vexed yellow time of the yellow tea of the fragrance of a flower.
The present invention's test adopts fermentation machine in the vexed heap stage and controls the action condition of humiture to the fragrant yellow tea quality responses of finished product flowers and fruits.Draw the rear fragrance of a flower yellow tea processing new technology, adopt this technology obviously can improve the quality of the yellow tea of the finished product fragrance of a flower and guarantee fund's tawny daylily fragrance of a flower yellow tea vexed heap time represents tea-Junshan Silver Needle Tea than the conventional yellow bud produced or covers the vexed heap shortening more than 1/3rd of the yellow bud in top simultaneously.
[detailed description of the invention]
Describe preparation method of the present invention below in conjunction with embodiment, these descriptions are not be further limited content of the present invention.
Embodiment 1 experimental design and quality analysis of components method
1. test site
Guangxi, Shanglin County, Guangxi Daming Shan Mountain tea making Co., Ltd of land-reclaimable Tea Industry group
2. material
2.1, raw material: golden tawny daylily kind (No. 12, a platform tea) bud one leaf.
2.2, key instrument equipment: mainly contain big bamboo sieve, vibration machine, roller fixation machine, kneading machine, tea fermenting machine, tea drier, perfuming machine for tea.
3. key operation technology
1. solar wither: object makes fresh leaf one-tenth band natural type fragrance of a flower material, promotes fragrance, evaporation section moisture.
Be spread out on bamboo sieve thin for the raw material that airing is good during solar wither, often sieve about half jin, shine blue or green under being placed in the low light level after 5 o'clock of afternoon.Solar wither time-triggered protocol: set a1:5mi, a2:10min, a3:15min, a4:(not to shine blue or green as contrast CK) totally 4 process.
2. do green grass or young crops: the tea raw material after solar wither process is carried out 3 times shake green grass or young crops, shake at every turn and blue or green firmly to want evenly, revolution controls at 20-25 rev/min, shakes 1 minute at every turn, spreads out to leave standstill at every turn also blue or greenly within 30 minutes, shake green grass or young crops more next time after shaking green grass or young crops with dustpan; Treat that tea raw material touches softness and has wet feel, leaf look turns dark green by green grass or young crops, and blue or green gas disappears, fragrance appears and can terminate to shake young worker's sequence;
3. spread and wither: object makes fresh leaf with dehydration, dispels the heat and rejuvenate as its technical characterstic.Make leafiness have and increase in various degree spreading its DDGS of the stage of withering, be conducive to tea leaf quality and improve.Doing, blue or green good raw material is thin to be spread out on bamboo sieve, often sieves about half jin, spread out evenly, can not be overlapping, and be placed in temperature control and wither room, temperature controls at 18-23 DEG C.Withering time process: establish b1:3 hour, b2:4 hour, b3:5 hour, b4:6 hour totally 4 process.
4. fresh leaves de-enzyming: object destroys the activity of enzyme in fresh leaf, prevents red stain, disperse grass smell, promotes fragrance, evaporation section moisture.When completing, hot blast roller fixation machine, the temperature that completes controls about 180 DEG C, fixation time about 3 minutes, and the moisture control that completes is at about 58-60, and treat that leaf is subduing, the food value of leaf is soft, is appropriateness when delicate fragrance is overflowed.
5. heat is rubbed (wet vexed while hot): be placed in 40 type kneading machines after being taken the dish out of the pot by water-removing leaves immediately while hot, and object makes bud-leaf autoxidation under the damp and hot non-enzymatic condition of high temperature turn yellow.Kneading machine dress leaf amount is 15-20 kilograms, kneads the vexed time-triggered protocol of heap under the condition that sky is rubbed: establish c1:5 minute, c2:8 minute, c3:10 minute, c4:15 minute, c5: totally 5 process such as not knead.
6. spreading for cooling: in order to avoid producing water sulks, will knead the vexed leaf of heap and open spreading for cooling, the spreading for cooling time is 1 hours.
7. gross fire: object is lost moisture, promotes physical change and the chemical change of bud-leaf, distributes the water sulks produced when kneading, develop sweet and pure flavour.The leaf piling vexed flavescence will be kneaded, gross fire 2 hours under 50-60 DEG C of lower temperature, moisture evaporates slowly, and rate of drying is slow, other spies such as the autoxidation of polyphenol compound and chlorophyll slowly transform under hyther, promote the further formation of yellow leaf yellow stuff.
8. vexed heap: by heap vexed after gross fire, object makes the further xanthochromia of bud-leaf, makes it begin to take shape yellow millet paste.Vexed heap carries out in tea fermenting machine, and temperature controls at 40-45 DEG C, humidity 60-70 about ℅ (in fermentation machine) temperature control process: the vexed heap processing time establishes d1:3h, d2:5h, d3:6h, d4:8h, 4 vexed heap time-triggered protocol.
9. dry: object continues transpiring moisture, promotes certain physical change.
Operating technology is identical with gross fire, and sufficient fire remains on about 70 DEG C, and moisture content drops to about 10%, drying time 3-4 minute.
10. Titian: object promotes fragrance, distributes the favourable preservation of moisture.Titian is yellow last procedure of tea of the fragrance of a flower, and adopt fragrance extracting machine, temperature 50-60 DEG C, slow Titian, to promote the raising of xanthochromia and fragrance further.When baking is about 5-7% to moisture, lower baking spreading for cooling, packaging warehouse-in.
4. analyze mensuration project and method
Moisture, water extraction, amino acid, Tea Polyphenols, all tealeaves research institute of employing the Chinese Academy of Agricultural Sciences compile the analytical method of " tea tree physiology and tealeaves biochemical test handbook ".
Sample tea sensory review: adopt tealeaves sensory review method by the tea judgement person of the expert and test tea processing factory that are engaged in tealeaves work, password is evaluated (150m1,3g tea), and according to the particularity of yellow tea, same sample brews continuously evaluates three times.Evaluate point dry comment and wet comment, at the bottom of soup look, fragrance, flavour, leaf.
4.1, solar wither is on the impact of the yellow tea product quality of the fragrance of a flower
Solar wither is the peculiar operation of oolong tea processing, can promote the formation of tealeaves nature flowers and fruits perfume (or spice).By photo-irradiation treatment, make Ye Wen increase, accelerate water evaporation, promote the activation of enzyme, coordinate Biochemical changes in leaf, thus be conducive to accumulation and the conversion of various inclusion in leaf.Solar wither not only can remove green odour, and creates condition for the generation of cool blue or green process fragrance.Adopting golden tawny daylily kind fresh leaf system " fragrance of a flower " the yellow tea time to have adopts the low light level to wither, it becomes tea perfume aobvious, and dense time of the fresh alcohol of flavour is sweet, fresh refreshing, and soup look light yellow is bright, light yellow neat and well spaced at the bottom of leaf, quality is better than (see table 1) that CK (not shining) Indoor Natural spreads dehydration.Relevant research shows, along with increasing the weight of of fresh leaf dehydration degree, catechin total amount is on a declining curve, and the content of EGCG is also on a declining curve; Under equal percentage of water loss condition, the catechin total amount of Indoor Natural spreading for cooling dehydration, EGCG content are all higher than solar wither dehydration.Visible, solar wither has accelerates ester catechin degradation, and the kind raw material manufacture-yellow tea that polyphenol content is higher has positive role by solar wither to quality responses.Make the interior expolasm of yellow tea be obtained for sufficient embodiment, the more important thing is and change people to the thin thought of tradition yellow tea fragrance, add " fruital " this element, make yellow tea quality even better
Table 1: the yellow tea quality sensory review result of solar wither process
4.2, the impact of withering on the yellow tea product quality of the fragrance of a flower is spread
Spread and be conducive to being formed that yellow tea fragrance is high, the quality characteristic of flavour alcohol.Fresh leaf spreads the unification that process is physical and chemical changes, and spreading withers enough impels the degraded of Tea Polyphenols, and suitable increase spreads withering time makes amino acid content increase, and like this by including the coordination of biochemical, is conducive to improving yellow tea quality.The feature that particularly Guangxi tea fresh leaf polyphenol content is high, employing object of withering makes polyphenol compound mild oxidation to alleviate millet paste astringent taste, also can promote that breaks down proteins is amino acid simultaneously, Starch Conversion is soluble saccharide, and green grass gas is scattered and disappeared, this, to the quality and flavor forming the yellow tea " fragrance is pure, the dense alcohol Hui Tian of flavour " in Guangxi, has obvious effect.
Spreading of fresh leaf, with dehydration, dispels the heat and withering for its technical characterstic of rejuvenating.Fresh leaf is spreading in the process of withering, and in base, moisture content is along leaf stoma, cuticula volatilization.Like this, in tooth in vitro, moisture content is not having, under external condition of supplementing to source, will gradually reduce.Because fresh leaf is energetic, water content is high, is beneficial to the release of heat in vital metabolic activity and distributing of moisture; In addition, scattering and disappearing and the carrying out of body internal respiration metabolic activity along with fresh leaf moisture, leaf cell membrane permeability and enzymatic activity gradually strengthen.Particularly hydrolytic enzyme activities has and strengthens more significantly, facilitates the mass degradation that leaf includes large molecule insolubility and transforms, and forms molecular weight, material that solubility is large.Simultaneously also there is certain oxidation change effect, cause leafiness to have and increase in various degree spreading its DDGS of stage, due to the transformation of material, have positive effect to the yellow tea quality of the enhancement fragrance of a flower, be conducive to yellow tea quality and improve.This with spread the degraded of process protein, polysaccharide, improve amino acid relevant with soluble sugar content, this has positive meaning to enhancement " fruital " yellow tea quality.Moreover along with spreading the passing of time, in vitro bud gradually becomes feeble and die, the tight overall structure of bud-leaf histocyte is tending towards disintegrating, and many fragrance ingredients in conjunction with state become free state, easily outside dispensing volatile green odour.
The time that spreads has chlorophyll extremely significantly to be affected, and along with the prolongation spreading the time, chlorophyllous content is on a declining curve, unfavorable to the formation of Color Quality.Fresh leaf spreads result of the test of withering and shows, it is appropriateness that fresh leaf spreads time 5-6 hour.Under the temperature conditions that normally completes, bud-leaf there will not be adhesion green-keeping machine barrel phenomenon water-removing leaves soft, complete even, same tea-making quality (table 2), Appearance color profit is bright, and endoplasm fragrance is sweet, and the smell of fruits is very sweet, soup look light yellow Clear and Bright, flavour is felt well sweet and pure thick, and quality is obviously better than spreading the 3h and the 4h that withers that withers, and obvious bud-leaf spreads to wither and is less than 4h and is all unfavorable for that yellow tea quality improves.So bud one leaf spreads within withering time general control 5 ~ 6h.
Table 2 withers the impact of the time that spreads on " fruital " yellow tea product quality
4.3, complete on the impact of yellow tea quality
The operation that completes plays key effect to yellow tea profile and endoplasm.Yellow tea completes with the activity of destructive enzyme, and evaporation portion of water, distributes green grass gas, is formed with important function to fragrance.
Principle object and green tea are substantially identical, but the yellow leaf yellow stuff of yellow tea quality requirements, the temperature therefore completed and technology just have its special character.The temperature that completes comparatively green tea is low, general at about 160-180 DEG C (green tea more than 200 DEG C), cause high temperature wet heat condition, chlorophyll is made to be subject to more destruction, polyacid oxidizing ferment, peroxidase lose activity, and polyphenol compound issues at wet heat condition is conigenous dynamic oxidation and isomerization, and Starch Hydrolysis is monose, breaks down proteins is amino acid, is all that the formation mellow flavour of yellow tea and yellow create conditions.
4.4, heat rubs the impact on yellow tea quality
Water-removing leaves is rubbed and wet vexed while hot while hot, quick heating; With promote flavour alcohol and.In order to improve the blue or green gas of yellow tea raw material, adopting after completing and kneading process while hot, creating the condition of damp and hot xanthochromia, eliminate the blue or green gas of tea base, be also conducive to the fragrance of a flower of yellow tea and the coordination of tea flavour.Knead while hot after completing and heat can be adopted to rub, easily knead slivering at wet heat condition further aspect, on the other hand because leaf water content is high, Ye Wen higher being conducive to accelerate vexed yellow process.As can be seen from Table 3, " two fry " operation changes machinery into and kneads while hot, and bud-leaf autoxidation under the damp and hot non-enzymatic condition of high temperature is turned yellow.
The heat of table 3 not time is rubbed yellow tea quality preservation
| Process | Knead leaf change | The yellow tea quality of finished product |
| C1:5 minute | Leaf look greenish-yellow, is with blue or green gas | Fresh still mellow |
| C2:8 minute | Leaf look yellowish green is still glossy, | Mellow time sweet |
| C3:10 minute | Leaf look yellowish green and gloss developing | Refreshing sweet and pure thick |
| C4:15 minute | Leaf look yellowish green, aobvious sulks | Pure and sweet tasty and refreshing |
| Ck (not kneading) | Dark green | The puckery perfume (or spice) of dense band is low |
4.5, dry
Yellow tea drying is carried out at twice.Gross fire adopts low humidity dry, and foot fire adopts high temperature parch.Baking temperature is low rear height first, is the key factor forming yellow tea smell.Adopt baking limit, limit vexed i.e. " vexed baking ", make the leaf kneading flavescence, at a lower temperature " vexed baking ", moisture evaporates slowly, rate of drying is slow, other spies such as the autoxidation of polyphenol compound and chlorophyll slowly transform under hyther, promote the further formation of yellow leaf yellow stuff and develop the fragrance of yellow tea.
Then use higher temperature parch, fixing established yellow tea quality, simultaneously at Temperature, makes ester catechin be cracked into simple catechin and gallic acid, adds alcohol and the sense of taste of yellow tea.After sugar is converted into caramel, amino acid is heated and is converted into volatile aldehyde material, forms the important component of yellow tea fragrance.The part volatilization at relatively high temperatures of low boiling aromatic substance, part leaf alcohol generation isomerization, transfers delicate fragrance to, and higher boiling fragrance 6 materials reveal due to high temperature action.The comprehensive fragrance forming yellow tea of these changes.
4.6, fermentation machine temperature control wets the effect of vexed Huang to yellow tea quality
Vexed Huang is the critical process forming yellow tea quality.The leading role of vexed Huang is that damp and hot effect promotes chemical change in leaf.This forms yellow leaf yellow stuff, the leading factor that flavour is pure and strong.Project can accelerate yellow vexed speed according to the controlled warm and humid and tealeaves of closed circulation tea fermenting machine in suitable warm and humid situation, reduce the principle of vexed yellow time, tealeaves fragrance is improved in the upper yellow vexed technology of tea fermenting machine that adopts first of yellow tea, improve tea quality, create the condition of damp and hot xanthochromia, eliminate the blue or green gas of tea base, be also conducive to the fragrance of yellow tea and the coordination pure and strong with flavour.Soup look is become apricot yellow limpid from yellow green, fragrance is become fragrant and sweet strong from pure delicate fragrance, and flavour is become refreshing sweet and pure thick from bitterness, is become light yellow bright (see table 4) at the bottom of leaf from yellowish green, and damp and hotly in the formation of these quality characteristics plays a crucial role.
Adopt modern fermentation engineering (tea fermenting machine) to carry out the experimental study of the vexed heap of yellow tea in vexed heap process that this research is preferred, by test process chemical composition analysis and password sensory review, result is as table 4.As can be seen from the table, fermentation machine temperature control different vexed its organoleptic quality of heap process that wets is applicable to when 5-6h, be reflected in organoleptic quality shows soup look light yellow bright, leaf background color pool is light yellow, fragrance is fragrant and sweet, the mellow quality characteristic having back light yellow even bright typical case Huang tea at the bottom of sweet, leaf of flavour, therefore, introducing modern zymotechnique, to carry out the vexed heap of yellow tea not only feasible, its quality characteristic also increases than traditional handicraft, and the vexed heap time shortens 2/3 than traditional handicraft.
Table 4 fermentation machine temperature control wets the impact of vexed Huang on yellow tea quality
4.7, the impact of process different disposal combination on yellow tea organoleptic quality
By the password sensory review to test process, the results are shown in Table 5.As can be seen from the table, its organoleptic quality of different process differs greatly, style is also not quite identical, no matter be that traditional handicraft or employing are shone blue or green, wither, heat is rubbed, the fermentation machine internal control temperature control vexed heap etc. that wets carries out the process of various combination, fragrance, flavour has raising in various degree, the yellow tea adopting traditional handicraft or process under natural temperature condition, the withered deficient profit of dry color, secretly fresh, soup colour cast is yellow, flavour is thinner, fragrance is low and have blue or green sense, these are the yellow tea in my district and produce upper common shortcoming, this is mainly because withering temperature is high, polyphenol oxidase activity strengthens, inclusion transforms too fast, the o-quinone formed is unstable, this strong oxidizer of o-quinone can not be utilized well to promote that amino-acid oxidase forms volatile aldehyde, carrotene oxidation Decomposition is made to form the fragrance of a flower, fatty acid oxidation is made to form delicate fragrance, the aldehydes of fruital, acids, high temperature also can cause strong respiration and strong enzymatic oxidation in addition, amino acid, soluble sugar etc. is consumed more, causes and transform loss, thus the height having influence on into fragrance of sampling tea is strongly fragrant and the dense alcohol of flavour.And adopting fermentation machine internal control temperature control to wet, vexed heap processes, the yellow tea dry color as A2B4C3D2 combination golden yellow fresh profit, soup look light yellow is bright and clean, and flowers and fruits perfume (or spice) appears, the sweet and alcohol (referring to table 5) of flavour taste.Suitable temperature control wets vexed heap as can be seen here, and vexed heap lasts shorter, and dry color color and luster humidity is better than traditional handicraft, and product soup look more light yellow, and flavour is sweet compared with alcohol savoury, gives off a strong fragrance and lasting.The vexed heap although A1B4C2D3 combination employing fermentation machine internal control temperature control is wet, but fresh leaf do not shine green grass or young crops, wither that it is shorter to spread the time, Tea Polyphenols can not normal cleavage, and protein is not separated as amino acid, starch are not also converted into soluble saccharide, so green grass gas does not does not scatter and disappear, millet paste band astringent taste.
The organoleptic quality of the yellow tea of table 5 various combination
5. sum up
For the present invention, can draw to draw a conclusion from the experimental data above specific embodiment:
1, raw material is with bud one leaf of the kinds such as Jin Xuan.
2, " fruital " yellow tea solar wither time should control at 10-15min is good, well and to shine blue or green effect under the low light level after 5 o'clock of afternoon ideal.
3, " fruital " yellow tea fresh leaves withering time should control in about 5-6h effect of withering more satisfactory.
When 4, completing, temperature controls at about 180 DEG C, and time controling is better at 3min fixation effect.
5, " fruital " yellow tea heat is rubbed (wet vexed while hot), controls to be advisable within 10min, and it is kneaded and rubs as optimum with sky.
6, gross fire temperature should control at 50-60 DEG C, and the time is about 2h.
7, in fermentation machine, vexed stack temperature controls at 40-45 DEG C, and humidity 60-70 about ℅, the time is advisable at 5-6h.
Claims (10)
1. the fragrant yellow tea process of flowers and fruits, it is characterized in that, the method step is as follows: and golden tawny daylily kind one bud one leaf → solar wither → doing green grass or young crops → indoor temperature control withers → completes → heat rubs → and just bakings → fermentation machine internal control temperature control wets vexed heap → yellow tea of oven dry → Titian one finished product flowers and fruits perfume.
2. the fragrant yellow tea process of flowers and fruits according to claim 1, it is characterized in that, described golden tawny daylily kind one bud one leaf refers to pluck golden tawny daylily kind tealeaves one bud one leaf; Described solar wither refers to spread out thin for the raw material that airing is good, and shines blue or green 5-15 minute under being placed in the low light level.
3. the fragrant yellow tea process of flowers and fruits according to claim 1, it is characterized in that, described do blue or green tea raw material after solar wither process is carried out 3 times shake green grass or young crops, shake blue or green firmly wanting evenly at every turn, revolution controls at 20-25 rev/min, shake 1 minute at every turn, spread standing also blue or green 25-35 minute at every turn after shaking green grass or young crops out and shake green grass or young crops more next time; Treat that tea raw material touches softness and has wet feel, leaf look turns dark green by green grass or young crops, and blue or green gas disappears, fragrance appears and can terminate to shake young worker's sequence.
4. the fragrant yellow tea process of flowers and fruits according to claim 1, is characterized in that, it is that blue or green good raw material is thin to be spread out doing that described indoor temperature control withers, and be placed in temperature control and wither room, temperature controls at 18-23 DEG C, and withering time controls at 3-6 hour.
5. the fragrant yellow tea process of flowers and fruits according to claim 1, it is characterized in that, hot blast roller fixation machine is used in described completing, the temperature that completes control 170-190 DEG C, fixation time 2-4 minute, the moisture control that completes, at 58%-60%, treats that leaf is subduing, the food value of leaf is soft, is appropriateness when delicate fragrance is overflowed.
6. the fragrant yellow tea process of flowers and fruits according to claim 1, it is characterized in that, described heat is placed in kneading machine after rubbing and being taken the dish out of the pot by water-removing leaves immediately while hot, kneads the vexed time-triggered protocol 5-20 minute of heap under the condition that sky is rubbed.
7. the fragrant yellow tea process of flowers and fruits according to claim 1, is characterized in that, described spreading for cooling will be kneaded the vexed leaf of heap and be opened spreading for cooling, and the spreading for cooling time is 55-65 minute.
8. the fragrant yellow tea process of flowers and fruits according to claim 1, it is characterized in that, described gross fire piles the leaf of vexed flavescence by kneading, gross fire 1.5-2.5 hour under 50-60 DEG C of lower temperature.
9. the fragrant yellow tea process of flowers and fruits according to claim 1, it is characterized in that, described vexed heap carries out in tea fermenting machine, and temperature controls at 40-45 DEG C, humidity 60-70 ℅ (in fermentation machine) temperature control process; Described drying, sufficient fire remains on 65-75 DEG C, and moisture content drops to 8%-10%, drying time 3-4 minute.
10. the fragrant yellow tea process of flowers and fruits according to claim 1, is characterized in that, described Titian, adopts fragrance extracting machine, temperature 50-60 DEG C, slow Titian, when baking is 5-7% to moisture, and lower baking spreading for cooling.
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| CN105192150A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Yellow tea processing technology |
| CN105230861A (en) * | 2015-09-14 | 2016-01-13 | 贵州南方棕榈股份有限公司 | Palm tea and preparation method thereof |
| CN105379861A (en) * | 2015-09-24 | 2016-03-09 | 惠州市杰普特电子技术有限公司 | Processing method of yellow tea |
| CN106172995A (en) * | 2016-08-23 | 2016-12-07 | 四川川黄茶业集团有限公司 | A kind of Flos Lonicerae mint tea and preparation method thereof |
| CN106260149A (en) * | 2016-08-23 | 2017-01-04 | 四川川黄茶业集团有限公司 | A kind of preparation method of Flos Jasmini Sambac yellow tea |
| CN106306178A (en) * | 2016-08-23 | 2017-01-11 | 四川川黄茶业集团有限公司 | Rose and red date tea and preparing method thereof |
| CN106306142A (en) * | 2016-08-29 | 2017-01-11 | 贵州省雷山县清心茶业有限责任公司 | Preparation method of big-leaf tea |
| CN106333004A (en) * | 2016-08-23 | 2017-01-18 | 四川川黄茶业集团有限公司 | Dried orange peel and chrysanthemum tea and preparation method thereof |
| CN107712213A (en) * | 2017-11-25 | 2018-02-23 | 姜家治 | Preliminary vexed yellow technique after a kind of mulberry leaf yellow tea fixing |
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108124984A (en) * | 2017-12-18 | 2018-06-08 | 普洱祖祥高山茶园有限公司 | A kind of organic yellow tea and preparation method thereof |
| CN108740157A (en) * | 2018-08-09 | 2018-11-06 | 兴义市农丰农业发展有限公司 | A kind of processing method of stem of noble dendrobium Longjing tea |
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| CN109221495A (en) * | 2018-11-27 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of yellow tea process for making |
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| CN109452408A (en) * | 2018-12-27 | 2019-03-12 | 湖南平云茶业有限公司 | A kind of yellow tea processing technology |
| CN109938119A (en) * | 2019-03-18 | 2019-06-28 | 广东省农业科学院茶叶研究所 | A kind of large leaf yellow tea and its high efficiency preparation method |
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| CN105230861A (en) * | 2015-09-14 | 2016-01-13 | 贵州南方棕榈股份有限公司 | Palm tea and preparation method thereof |
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| CN105192150A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Yellow tea processing technology |
| CN106172995A (en) * | 2016-08-23 | 2016-12-07 | 四川川黄茶业集团有限公司 | A kind of Flos Lonicerae mint tea and preparation method thereof |
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| CN106306142A (en) * | 2016-08-29 | 2017-01-11 | 贵州省雷山县清心茶业有限责任公司 | Preparation method of big-leaf tea |
| CN107712213A (en) * | 2017-11-25 | 2018-02-23 | 姜家治 | Preliminary vexed yellow technique after a kind of mulberry leaf yellow tea fixing |
| CN108124984A (en) * | 2017-12-18 | 2018-06-08 | 普洱祖祥高山茶园有限公司 | A kind of organic yellow tea and preparation method thereof |
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108740157A (en) * | 2018-08-09 | 2018-11-06 | 兴义市农丰农业发展有限公司 | A kind of processing method of stem of noble dendrobium Longjing tea |
| CN108812984B (en) * | 2018-09-04 | 2022-01-11 | 山东农业大学 | Novel yellow tea and preparation method thereof |
| CN108812984A (en) * | 2018-09-04 | 2018-11-16 | 山东农业大学 | A kind of new process yellow tea and preparation method thereof |
| CN109329459A (en) * | 2018-10-16 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of manufacture craft of stir-bake to yellowish tea |
| CN109221495A (en) * | 2018-11-27 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of yellow tea process for making |
| CN109452408A (en) * | 2018-12-27 | 2019-03-12 | 湖南平云茶业有限公司 | A kind of yellow tea processing technology |
| CN109938119A (en) * | 2019-03-18 | 2019-06-28 | 广东省农业科学院茶叶研究所 | A kind of large leaf yellow tea and its high efficiency preparation method |
| CN109938119B (en) * | 2019-03-18 | 2022-09-09 | 广东省农业科学院茶叶研究所 | Large-leaf yellow tea and efficient preparation method thereof |
| CN111387305A (en) * | 2020-03-27 | 2020-07-10 | 湖南省天下凤凰茶业有限公司 | Yellow tea processing technology |
| CN114128773A (en) * | 2021-12-10 | 2022-03-04 | 平昌县秦巴云顶茶业科技有限公司 | Yellow tea and preparation process thereof |
| CN115997827A (en) * | 2022-12-29 | 2023-04-25 | 广东科贸职业学院 | Fungus single-cluster yellow tea and preparation method thereof |
| CN115997827B (en) * | 2022-12-29 | 2023-11-17 | 广东科贸职业学院 | Fungus single-cluster yellow tea and preparation method thereof |
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