CN105192150A - Yellow tea processing technology - Google Patents
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Abstract
The invention discloses a yellow tea processing technology. The yellow tea processing technology comprises following steps: fixation, heaping for yellowing, shaping, setting, first firing and full firing. Parameters such as time, temperature, humidity, stirring frequency and the like at each step are controlled, water in buds and leaves of tea leaves are balanced, air-drying, heaping for yellowing and baking are performed at reasonable temperature within reasonable time in the processing process, so that the tea liquor of the produced yellow tea has golden and bright color, tastes fresh, mellow and sweet after taste, the yellow tea has fat, bold and even buds and leaves, and especially, compared with a production mode of a traditional technology, the processing technology improves the quality of the yellow tea obviously.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, particularly relate to a kind of yellow tea processing technology.
Background technology
The tea culture of China is with a long history, the kind of Famous High-quality Tea also have hundreds of more than, the class tealeaves that wherein Huang Chashi China output is less.Yellow tea has the features such as perfume is high, taste is mellow, shape is beautiful, endure repeated infusions.Its traditional handicraft be all through complete, knead, dry process.Yellow hair bud head is also the one of yellow tea, its processing method is the same with common yellow tea, owing to being the common vexed yellow party method of employing, because the temperature that completes is high, cause polyphenol substance be oxidized produce coloring matter, vexed Huang is improper, can cause yellow dark brown pool partially black, cause tea color gloomy.
Summary of the invention
In view of this, the invention provides a kind of yellow tea processing technology, the integrality of this processing technology gained tealeaves is good, and tealeaves is bright, fragrance feelings happy, flavour alcohol and deliciousness.
For solving above technical problem, the technical scheme provided of the present invention is a kind of yellow tea processing technology, and described processing process is: complete → vexed Huang → shaping → sizing → gross fire → foot fire:
Describedly to complete: selection two leaves and a bud is raw material, is to complete in the green-keeping machine of 280 DEG C-340 DEG C in temperature, and fry to the ripe fragrance of leaf band, tender leaf is well-done and rearwardly curling, hand has touched soft slightly dry sense for degree, retains 18%-22% enzymatic activity;
Described vexed Huang: temperature controls at 100 DEG C-135 DEG C, adopts the vexed yellow 40-85 minute of machinery, reaches vexed yellow degree 15%-40%;
Described shaping: be shaping in the vibration carding machine of 100 DEG C-120 DEG C in temperature, middling speed reason bar, makes its Measuring Moisture Content of Tea content evaporate 65%-75%;
Described sizing: be shape in the vibration carding machine of 80 DEG C-100 DEG C in temperature, middling speed is shaped, and makes its Measuring Moisture Content of Tea content again evaporate 10%;
Described gross fire: be middling speed gross fire in the dryer of 80 DEG C-100 DEG C in temperature, cure 20-30 minute, dries to tea-drying degree;
Described foot fire: be cure in the dryer of 100 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dries to Measuring Moisture Content of Tea≤6%.
Further, to wither in addition before described step completes, air blue and do green grass or young crops, air blue and do green grass or young crops and all repeat 2-3 time.
Describedly to wither: wither when temperature is 30 DEG C-35 DEG C, shining the blue or green time is 30-60 minute, and period of withering gently turns over 2 times to 3 times;
Described air blue: carry out air blue when temperature is 30 DEG C-32 DEG C, makes its grass smell road eliminate;
Describedly do green grass or young crops: carry out when temperature is 18 DEG C-24 DEG C doing green grass or young crops, doing blue or green number of times is 3-5 time, and each time of repose is 1-2 hour.
Further, described raw material two leaves and a bud is just opened up is 80%, two leaves and a bud is opened up entirely is 20%.
Further, the vexed Huang of described step carries out at twice, and first time, temperature controlled at 110 DEG C-135 DEG C by vexed Huang, and time controling is at 25-50 minute, and vexed yellow degree reaches 15%-30%; Temperature controls at 100 DEG C-130 DEG C by the vexed Huang of second time, and time controling is at 15-35 minute, and vexed yellow degree reaches 30%-40%.
Further, described first time vexed Huang and the vexed Huang of described second time after all need the lost moisture that dispels the heat.
Further, also need tealeaves to leave standstill after described step shaping to spread, spreading thickness is 2-2.5cm, stirs once spreading in process every 24 hours.
Further, after described step sizing, also need tealeaves to leave standstill stacking 48 hours at normal temperatures, stacking thickness is 3-5cm, makes tealeaves self water content at 10%-25%.
The present invention compared with prior art, processes to fresh tea passes the finished tea that obtains by preparation method of the present invention better in shape, tea color is bright, fragrance feelings are happy, flavour alcohol and deliciousness.By the explanation of following specific implementation method, can learn that the leaf complete fresh tea passes that yellow tea processing technology of the present invention obtains after passing through arrangement to early stage is processed, the finished tea bud obtained, leaf moisture reach balanced, the brown Huang of tealeaves is moist, fragrance feelings happy, flavour alcohol and fresh and sweet, and the sensory review's standard evaluation acquired results simultaneously utilizing the industry to assess tealeaves is more excellent.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with detailed description of the invention, the present invention is described in further detail.
Yellow tea processing technology of the present invention, comprises the following steps:
1) wither: select that two leaves and a bud just opens up 80%, two leaves and a bud opens up 20% entirely for raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature adjusted of withering is 30 DEG C-35 DEG C, the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 2 times to 3 times, phase is heated evenly, and the time is generally 30 ~ 60 minutes;
2) air blue: carry out air blue when temperature is 30 DEG C-32 DEG C, makes its taste turn the blue or green taste of fruit from the blue or green taste of green element, has a flowery odour; The soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
3) do green grass or young crops: carry out when temperature is 18 DEG C-24 DEG C doing green grass or young crops, doing blue or green number of times is 3-5 time, and each time of repose is 1-2 hour;
4) complete: by the green-keeping machine of outer for the dark brownish green input of heavily about 15-20 kilogram temperature about 280 DEG C-340 DEG C, last and be about 6-8 minute and complete, fry to the ripe fragrance of leaf band, tender leaf is well-done and rearwardly curling, hand has touched soft slightly dry sense for degree, retains 18%-22% enzymatic activity;
5) vexed Huang: temperature controls at 100 DEG C-135 DEG C, adopts the vexed yellow 40-85 minute of machinery, reaches vexed yellow degree 15%-40%; Vexed Huang carries out at twice, and first time, temperature controlled at 110 DEG C-135 DEG C by vexed Huang, and time controling is at 25-50 minute, and vexed yellow degree reaches 15%-30%, then the lost moisture of heat radiation; Temperature controls at 100 DEG C-130 DEG C by the vexed Huang of second time, and time controling is at 15-35 minute, and vexed yellow degree reaches 30%-40%, then the lost moisture of heat radiation;
6) shaping: be shaping in the vibration carding machine of 100 DEG C-120 DEG C in temperature, middling speed reason bar, makes its Measuring Moisture Content of Tea content evaporate 65%-75%, treats tender leaf slivering, when thick Lao Ye becomes wrinkle folded; Then tealeaves leaves standstill and spreads, and spreading thickness is 2-2.5cm, stirs once spreading in process every 24 hours.
7) shape: be shape in the vibration carding machine of 80 DEG C-100 DEG C in temperature, middling speed is shaped, and makes its Measuring Moisture Content of Tea content again evaporate 10%; Then tealeaves is left standstill stacking 48 hours at normal temperatures, stacking thickness is 3-5cm, makes tealeaves self water content at 10%-25%.
8) gross fire: be middling speed gross fire in the dryer of 80 DEG C-100 DEG C in temperature, cure 20-30 minute, dries to tea-drying degree;
9) foot fire: be cure in the dryer of 100 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dries to Measuring Moisture Content of Tea≤6%.
Embodiment one
A processing technology for yellow tea, this processing technology comprises the following steps:
1) wither: select that two leaves and a bud just opens up 80%, two leaves and a bud opens up 20% entirely for raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature fallen of withering is 30 DEG C, the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 2 times, phase is heated evenly, and the time is generally 30 minutes;
2) air blue: carry out air blue when temperature is 30 DEG C, makes its taste turn the blue or green taste of fruit from the blue or green taste of green element, has a flowery odour; The soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
3) do green grass or young crops: carry out when temperature is 18 DEG C doing green grass or young crops, doing blue or green number of times is 3 times, and each time of repose is 1 hour;
4) complete: by the green-keeping machine of outer for the dark brownish green input of heavily about 15-20 kilogram temperature about 280 DEG C, last and be about 6-8 minute and complete, fry to the ripe fragrance of leaf band, tender leaf is well-done and rearwardly curling, and hand has touched soft slightly dry sense for degree, retains 18% enzymatic activity;
5) vexed Huang: temperature controls at 100 DEG C, adopts vexed yellow 40 minutes of machinery, reaches vexed yellow degree 15%; Vexed Huang carries out at twice, and first time, temperature controlled at 110 DEG C by vexed Huang, and time controling was at 25 minutes, and vexed yellow degree reaches 15%, then the lost moisture of heat radiation; Temperature controls at 100 DEG C by the vexed Huang of second time, and time controling was at 15 minutes, and vexed yellow degree reaches 30%, then the lost moisture of heat radiation;
6) shaping: be shaping in the vibration carding machine of 100 DEG C in temperature, middling speed reason bar, makes its Measuring Moisture Content of Tea content evaporate 65%, treats tender leaf slivering, when thick Lao Ye becomes wrinkle folded; Then tealeaves leaves standstill and spreads, and spreading thickness is 2-2.5cm, stirs once spreading in process every 24 hours.
7) shape: be shape in the vibration carding machine of 80 DEG C in temperature, middling speed is shaped, and makes its Measuring Moisture Content of Tea content again evaporate 10%; Then tealeaves is left standstill stacking 48 hours at normal temperatures, stacking thickness is 3cm, makes tealeaves self water content 10%.
8) gross fire: be middling speed gross fire in the dryer of 80 DEG C in temperature, cure 20 minutes, dries to tea-drying degree;
9) foot fire: be cure in the dryer of 100 DEG C in temperature, fast roast 8 minutes, dries to Measuring Moisture Content of Tea≤6%.
Embodiment two
1) wither: select that two leaves and a bud just opens up 80%, two leaves and a bud opens up 20% entirely for raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature of withering is 35 DEG C, the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 3 times, phase is heated evenly, and the time is generally 60 minutes;
2) air blue: carry out air blue when temperature is 32 DEG C, makes its taste turn the blue or green taste of fruit from the blue or green taste of green element, has a flowery odour; The soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
3) do green grass or young crops: carry out when temperature is 24 DEG C doing green grass or young crops, doing blue or green number of times is 5 times, and each time of repose is 2 hours;
4) complete: by the green-keeping machine of outer for the dark brownish green input of heavily about 15-20 kilogram temperature about 340 DEG C, last and be about 6-8 minute and complete, fry to the ripe fragrance of leaf band, tender leaf is well-done and rearwardly curling, and hand has touched soft slightly dry sense for degree, retains 22% enzymatic activity;
5) vexed Huang: temperature controls at 135 DEG C, adopts vexed yellow 85 minutes of machinery, reaches vexed yellow degree 15%-40%; Vexed Huang carries out at twice, and first time, temperature controlled at 135 DEG C by vexed Huang, and time controling was at 50 minutes, and vexed yellow degree reaches 30%, then the lost moisture of heat radiation; Temperature controls at 130 DEG C by the vexed Huang of second time, and time controling was at 35 minutes, and vexed yellow degree reaches 40%, then the lost moisture of heat radiation;
6) shaping: be shaping in the vibration carding machine of 120 DEG C in temperature, middling speed reason bar, makes its Measuring Moisture Content of Tea content evaporate 75%, treats tender leaf slivering, when thick Lao Ye becomes wrinkle folded; Then tealeaves leaves standstill and spreads, and spreading thickness is 2-2.5cm, stirs once spreading in process every 24 hours.
7) shape: be shape in the vibration carding machine of 100 DEG C in temperature, middling speed is shaped, and makes its Measuring Moisture Content of Tea content again evaporate 10%; Then tealeaves is left standstill stacking 48 hours at normal temperatures, stacking thickness is 5cm, makes tealeaves self water content 25%.
8) gross fire: be middling speed gross fire in the dryer of 100 DEG C in temperature, cure 30 minutes, dries to tea-drying degree;
9) foot fire: be cure in the dryer of 125 DEG C in temperature, fast roast 10 minutes, dries to Measuring Moisture Content of Tea≤6%.
Embodiment three
1) wither: select that two leaves and a bud just opens up 80%, two leaves and a bud opens up 20% entirely for raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature of withering is 33 DEG C, the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 2 times, phase is heated evenly, and the time is generally 45 minutes;
2) air blue: carry out air blue when temperature is 31 DEG C, makes its taste turn the blue or green taste of fruit from the blue or green taste of green element, has a flowery odour; The soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
3) do green grass or young crops: carry out when temperature is 20 DEG C doing green grass or young crops, doing blue or green number of times is 4 times, and each time of repose is 2 hours;
4) complete: by the green-keeping machine of outer for the dark brownish green input of heavily about 15-20 kilogram temperature about 320 DEG C, last and be about 7 minutes and complete, fry to the ripe fragrance of leaf band, tender leaf is well-done and rearwardly curling, and hand has touched soft slightly dry sense for degree, retains 20% enzymatic activity;
5) vexed Huang: temperature controls at 120 DEG C, adopts vexed yellow 60 minutes of machinery, reaches vexed yellow degree 25%; Vexed Huang carries out at twice, and first time, temperature controlled at 115 DEG C by vexed Huang, and time controling was at 35 minutes, and vexed yellow degree reaches 20%, then the lost moisture of heat radiation; Temperature controls at 120 DEG C by the vexed Huang of second time, and time controling was at 25 minutes, and vexed yellow degree reaches 35%, then the lost moisture of heat radiation;
6) shaping: be shaping in the vibration carding machine of 110 DEG C in temperature, middling speed reason bar, makes its Measuring Moisture Content of Tea content evaporate 70%, treats tender leaf slivering, when thick Lao Ye becomes wrinkle folded; Then tealeaves leaves standstill and spreads, and spreading thickness is 2-2.5cm, stirs once spreading in process every 24 hours.
7) shape: be shape in the vibration carding machine of 90 DEG C in temperature, middling speed is shaped, and makes its Measuring Moisture Content of Tea content again evaporate 10%; Then tealeaves is left standstill stacking 48 hours at normal temperatures, stacking thickness is 4cm, makes tealeaves self water content 15%.
8) gross fire: be middling speed gross fire in the dryer of 90 DEG C in temperature, cure 25 minutes, dries to tea-drying degree;
9) foot fire: be cure in the dryer of 110 DEG C in temperature, fast roast 9 minutes, dries to Measuring Moisture Content of Tea≤6%.
Choose tea raw material of the same race, under same environmental conditions, adopt traditional yellow tea tea producing method and yellow tea Tea Processing explained hereafter of the present invention, the yellow tea tealeaves produced carries out sensory evaluation, and evaluation result is in table 1.
The sense organ evaluating meter of the yellow tea tealeaves of table 1---production
| Soup look | Profile | Mouthfeel | |
| Embodiment 1 | Yellow stuff becomes clear | Bud-leaf is stout and strong, neat and well spaced | Fresh refreshing, alcohol and, return sweet |
| Embodiment 2 | Yellow stuff becomes clear | Bud-leaf is stout and strong, neat and well spaced | Fresh refreshing, alcohol and, return sweet |
| Embodiment 3 | Yellow stuff becomes clear | Bud-leaf is stout and strong, neat and well spaced | Fresh refreshing, alcohol and, return sweet |
| The wild bud head that traditional handicraft is made | Yellow dark | Ya Ye Of-thin is thin, yellow dark | Flat, pained |
Pass through above table, the yellow tea tealeaves that present invention process is produced can be learnt, no matter be soup look, profile, or the yellow tea tealeaves that mouthfeel is produced compared to traditional handicraft is all even better, technical solution of the present invention gained tealeaves soup look becomes clear, bud-leaf is stout and strong, neat and well spaced, mouthfeel is fresh refreshing, alcohol and, return sweet, particularly relative to the mode of production of traditional handicraft, production technology of the present invention significantly improves the quality of the yellow tea tealeaves of gained, illustrate that the leaf complete fresh tea passes that yellow tea processing technology of the present invention obtains after passing through arrangement to early stage is processed, make the moisture of the bud of tealeaves and leaf fully balanced in process engineering, rational temperature, the vexed Huang of time airing and cure and obtain the fragrant and sweet tealeaves of smell.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (7)
1. a yellow tea processing technology, is characterized in that, described processing process is: complete → vexed Huang → shaping → sizing → gross fire → foot fire:
Describedly to complete: selection two leaves and a bud is raw material, is to complete in the green-keeping machine of 280 DEG C-340 DEG C in temperature, and fry to the ripe fragrance of leaf band, tender leaf is well-done and rearwardly curling, hand has touched soft slightly dry sense for degree, retains 18%-22% enzymatic activity;
Described vexed Huang: temperature controls at 100 DEG C-135 DEG C, adopts the vexed yellow 40-85 minute of machinery, reaches vexed yellow degree 15%-40%;
Described shaping: be shaping in the vibration carding machine of 100 DEG C-120 DEG C in temperature, middling speed reason bar, makes its Measuring Moisture Content of Tea content evaporate 65%-75%;
Described sizing: be shape in the vibration carding machine of 80 DEG C-100 DEG C in temperature, middling speed is shaped, and makes its Measuring Moisture Content of Tea content again evaporate 10%;
Described gross fire: be middling speed gross fire in the dryer of 80 DEG C-100 DEG C in temperature, cure 20-30 minute, dries to tea-drying degree;
Described foot fire: be cure in the dryer of 100 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dries to Measuring Moisture Content of Tea≤6%.
2. the yellow tea processing technology of one according to claim 1, is characterized in that, wither in addition before described step completes, air blue and do green grass or young crops, air blue and do green grass or young crops and all repeat 2-3 time;
Describedly to wither: wither when temperature is 30 DEG C-35 DEG C, shining the blue or green time is 30-60 minute, and period of withering gently turns over 2 times to 3 times;
Described air blue: carry out air blue when temperature is 30 DEG C-32 DEG C, makes its grass smell road eliminate;
Describedly do green grass or young crops: carry out when temperature is 18 DEG C-24 DEG C doing green grass or young crops, doing blue or green number of times is 3-5 time, and each time of repose is 1-2 hour.
3. the yellow tea processing technology of one according to claim 1, is characterized in that, it is 80% that described raw material two leaves and a bud is just opened up, two leaves and a bud is opened up entirely is 20%.
4. the yellow tea processing technology of one according to claim 1, is characterized in that, the vexed Huang of described step carries out at twice, and first time, temperature controlled at 110 DEG C-135 DEG C by vexed Huang, and time controling is at 25-50 minute, and vexed yellow degree reaches 15%-30%; Temperature controls at 100 DEG C-130 DEG C by the vexed Huang of second time, and time controling is at 15-35 minute, and vexed yellow degree reaches 30%-40%.
5. the yellow tea processing technology of one according to claim 4, is characterized in that, described first time vexed Huang and the vexed Huang of described second time after all need the lost moisture that dispels the heat.
6. the yellow tea processing technology of one according to claim 1, is characterized in that, also needs tealeaves to leave standstill to spread after described step shaping, and spreading thickness is 2-2.5cm, stirs once spreading in process every 24 hours.
7. the yellow tea processing technology of one according to claim 1, is characterized in that, after described step sizing, also need tealeaves to leave standstill stacking 48 hours at normal temperatures, stacking thickness is 3-5cm, makes tealeaves self water content at 10%-25%.
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| CN106035779A (en) * | 2016-07-29 | 2016-10-26 | 华南农业大学 | Yellow tea and preparation method thereof |
| CN106035796A (en) * | 2016-05-20 | 2016-10-26 | 安徽龙王山农业股份有限公司 | Processing method of yellow tea |
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| 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 |
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| 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 |
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| CN106035796A (en) * | 2016-05-20 | 2016-10-26 | 安徽龙王山农业股份有限公司 | Processing method of yellow tea |
| CN106035779A (en) * | 2016-07-29 | 2016-10-26 | 华南农业大学 | Yellow tea and preparation method thereof |
| 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 |
| 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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Application publication date: 20151230 |