CN107197975A - Sweet perfume yellow tea - Google Patents
Sweet perfume yellow tea Download PDFInfo
- Publication number
- CN107197975A CN107197975A CN201710514950.XA CN201710514950A CN107197975A CN 107197975 A CN107197975 A CN 107197975A CN 201710514950 A CN201710514950 A CN 201710514950A CN 107197975 A CN107197975 A CN 107197975A
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- tea
- yellow
- leaf
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a kind of fragrant yellow tea processing method of honey, it is characterised in that comprises the following steps：（1）Pluck fresh leaf；（The processing of 2 fresh leafs；（3）Withered again by spring tea after fresh leaf processing, the principle that Summer-autumn tea gently withers carries out nature and withered；（4）Finished after withering, fixing temperature is 180-220 DEG C；（5）Fresh breeze is carried out after fixing；（6）Just rub for the first time；（7）Tea base first time heat temperature raising；（8）The vexed Huang of low temperature；（9）Rub again for the second time；（10）Second of heat temperature raising；（11）The vexed Huang of high temperature；（12）Dry.The fragrant yellow tea of honey that the present invention is processed, profile is even neat into bar, not only bar rope tight knot and uniform, golden yellow color is glossy, and soup look is golden yellow bright, and fragrance fragrance is strong to have honey fragrant, flavour is mellow and sweet and tasty, and more traditional yellow tea quality has qualitative leap, forms the fragrant yellow tea new product of honey of unique style.
Description
Technical field
The present invention relates to tealeaves and its manufacture field, more particularly to a kind of yellow tea and its process technology.
Background technology
Yellow tea is one of big teas of China six, is the second largest teas occurred on Chinese history after green tea.Yellow tea is pressed
Old tender, the bud-leaf size of fresh leaf is divided into yellow young tea leaves, Huang little Cha and Huang great Cha.Yellow tea major production areas be Hunan, Hubei, Sichuan, Anhui,
Zhejiang and Guangdong etc. are saved.Vexed yellow process in yellow tea processing, there is thermal chemical reaction and exogenous enzymes, and component content occurs aobvious
Write change.Its special vexed yellow process forms yellow three yellow qualities of uniqueness, i.e. dry tea, soup look Huang and tea residue Huang, and flavour becomes
More alcohol and, the teas that optimum is drunk is recommended as by tealeaves expert.R＆D intensity and production scale of the current China to yellow tea
It is all smaller.And the yellow tea of in the market supply is largely the yellow tea processed using traditional handicraft, using common vexed yellow party method,
Due to temperature, humidity, moisture content, grasping and control inaccurate, vexed yellow fermentation is improper.If vexed yellow fermentation kicks the beam, tealeaves then goes out
Existing color and luster is not yellow, matt；If vexed yellow yeast-bitten, tealeaves produces sour turn sour and waits gone-off and tainted taste, and fragrance is low and dull, causes production
Quality is short of, and is unfavorable for the scale development of yellow tea industry.
The content of the invention
It is an object of the invention to provide a kind of processing method of the fragrant yellow tea of honey, tealeaves obtained by the processing method is golden yellow bright,
Fragrant containing the strong honey of fragrance in fragrance, flavour is mellow and sweet and tasty.
The technical solution adopted by the present invention is as follows：A kind of fragrant yellow tea processing method of honey, it is characterised in that comprise the following steps：
（1）Pluck fresh leaf：The tea tree of organic tea garden is selected, fresh leaf is plucked by the leaf of a bud one, two leaves, three leaves, it is ensured that leaf quality；
（2）Fresh leaf processing：The fresh leaf that different location, different time are adopted into different cultivars is spread respectively；
（3）Withered again by spring tea after fresh leaf processing, the principle that Summer-autumn tea gently withers carries out nature and withered, and thickness 4-6cm withers
Time 6-12 hour, it is 8-10% to make fresh leaf lapse rate, and wither leaf water content 65%-68%, and leaf color is changed into dark green from bud green, sends
The slight pure and fresh fragrance of a flower；
（4）Finished after withering, fixing temperature is 180-220 DEG C；
（5）Fresh breeze is carried out after fixing, water-removing leaves is radiated as early as possible using air blower wind-force and removes the impurity such as dried-up leaf, then spread out
It is cool 3-5 minutes；
（6）Carry out just rubbing for the first time after fresh breeze spreading for cooling, time of kneading is 25-30 minutes；
（7）Knead rear tea base and be heated to 30-40 DEG C for the first time, time 10-15 minute, then cool down 3-5 minutes, tea base
Temperature control is 25-35 DEG C；
（8）The vexed Huang of low temperature：Pack parcel is carried out with antiseptic hygiene cloth bag, the vexed yellow slow hair of first time low temperature is carried out in fermenting cellar
Ferment, vexed yellow fermentation temperature is 25-35 DEG C, tea base water content 60-65%, vexed yellow time 6-8 hours, spreading for cooling of then deblocking；
（9）In order that tealeaves bar rope tight knot circle is straight, rubbed again for the second time after spreading for cooling of deblocking, time 10-15 minute, by tea base
Lower machine is slightly spread out 3-5 minutes；
（10）Tea base is heated to 60-80 DEG C, time 10-15 minute, tea base water content 60-65% for the second time again；
（11）The vexed Huang of high temperature：The vexed yellow fast fermentation of second of high temperature is carried out again, and vexed yellow fermentation temperature is 60-80 DEG C, tea base water content
60-65%, vexed yellow fermentation time 3-4 hours, the aobvious golden yellow of tea base, had honey fragrant, will wrap up and untie spreading for cooling after vexed yellow fermentation
30-60 minutes, make the redistribution of stalk leaf moisture uniform；
（12）Dry：First time chain-and-slat drying machine is carried out：100~120 DEG C of temperature, 10~15 minutes time, stand base thickness 3~
5 cm；Second of circular curer is carried out, 80~100 DEG C of temperature, 10~15 minutes time, the cm of stand base thickness 3~5；For the third time
Circular hand-held basketwork brazier is bakeed, 60~80 DEG C of temperature, the cm of stand base thickness 2~3, water content of tea≤6%, wherein all being carried out after drying every time
Spreading for cooling.
The present invention combines Modern New Technology on traditional tea-manufacturing technology, carries out technological improvement and innovation, increases after fixing
Fresh breeze technique, water-removing leaves radiates and removed the impurity such as the dried-up leaf in water-removing leaves, spreading for cooling 3-5 minutes in time；Increase secondary simultaneously
Heating, secondary temperature elevation can quickly make internal substance conversion and the local autoxidation of Tea Polyphenols.Temperature gradually rises, and makees in hydro-thermal
Under, cause sugar decomposition and leaf in solable matter chemical change.In vexed yellow fermentation process, with vexed yellow temperture of leaves of fermenting
Increase, Tea Polyphenols is gradually reduced, the accelerated decomposition of organic acid.The development of microorganism in simultaneously vexed yellow fermentation and promote oxidation
Effect and enzyme viability have rise in vexed Huang and cause the chemical change of tea base inclusion, thus form sweet fragrant yellow tea quality
Feature.
The fragrant yellow tea of honey that the present invention is processed, profile is even neat into bar, not only bar rope tight knot and uniform, golden yellow color oil
Profit, soup look is golden yellow bright, and fragrance fragrance is strong to have honey fragrant, and flavour is mellow and sweet and tasty, and more traditional yellow tea quality has flying for matter
Jump, forms the fragrant yellow tea new product of honey of unique style.
Embodiment
With reference to embodiment, the present invention will be further described, it should be understood that these embodiments are only used for illustration
Purpose, be in no way intended to limit protection scope of the present invention.
The embodiment of the present invention uses following manufacturing process：
（1）Pluck fresh leaf：The tea tree of organic tea garden is selected, fresh leaf is plucked by the leaf of a bud one, two leaves, three leaves, it is ensured that fresh leaf matter
Amount；
（2）Fresh leaf processing：The fresh leaf that different location, different time are adopted into different cultivars is spread respectively；
（3）Withered again by spring tea after fresh leaf processing, the principle that Summer-autumn tea gently withers carries out nature and withered, and thickness 4-6cm withers
Time 6-12 hour, it is 8-10% to make fresh leaf lapse rate, and wither leaf water content 65%-68%, and leaf color is changed into dark green from bud green, sends
The slight pure and fresh fragrance of a flower；
（4）Finished after withering, fixing temperature is 180-220 DEG C；
（5）Fresh breeze is carried out after fixing, water-removing leaves is radiated as early as possible using air blower wind-force and removes the impurity such as dried-up leaf, then spread out
It is cool 3-5 minutes；
（6）Carry out just rubbing for the first time after fresh breeze spreading for cooling, time of kneading is 25-30 minutes；
（7）Knead rear tea base and be heated to 30-40 DEG C for the first time, time 10-15 minute, then cool down 3-5 minutes, tea base
Temperature control is 25-35 DEG C；
（8）The vexed Huang of low temperature：Pack parcel is carried out with antiseptic hygiene cloth bag, the vexed yellow slow hair of first time low temperature is carried out in fermenting cellar
Ferment, vexed yellow fermentation temperature is 25-35 DEG C, tea base water content 60-65%, vexed yellow time 6-8 hours, spreading for cooling of then deblocking；
（9）In order that tealeaves bar rope tight knot circle is straight, rubbed again for the second time after spreading for cooling of deblocking, time 10-15 minute, by tea base
Lower machine is slightly spread out 3-5 minutes；
（10）Tea base is heated to 60-80 DEG C, time 10-15 minute, tea base water content 60-65% for the second time again；
（11）The vexed Huang of high temperature：The vexed yellow fast fermentation of second of high temperature is carried out again, and vexed yellow fermentation temperature is 60-80 DEG C, tea base water content
60-65%, vexed yellow fermentation time 3-4 hours, the aobvious golden yellow of tea base, had honey fragrant, will wrap up and untie spreading for cooling after vexed yellow fermentation
30-60 minutes, make the redistribution of stalk leaf moisture uniform；
（12）Dry：First time chain-and-slat drying machine is carried out：100~120 DEG C of temperature, 10~15 minutes time, stand base thickness 3~
5 cm；Second of circular curer is carried out, 80~100 DEG C of temperature, 10~15 minutes time, the cm of stand base thickness 3~5；For the third time
Circular hand-held basketwork brazier is bakeed, 60~80 DEG C of temperature, the cm of stand base thickness 2~3, water content of tea≤6%, wherein all being carried out after drying every time
Spreading for cooling.
The fragrant yellow tea of honey that the present invention is processed, profile is even neat into bar, not only bar rope tight knot and uniform, golden yellow color oil
Profit, soup look is golden yellow bright, and fragrance fragrance is strong to have honey fragrant, and flavour is mellow and sweet and tasty, and more traditional yellow tea quality has flying for matter
Jump, forms the fragrant yellow tea new product of honey of unique style.
The general principle and principal character and advantages of the present invention of the present invention, the technology of the industry has been shown and described above
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention, the claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of fragrant yellow tea processing method of honey, it is characterised in that comprise the following steps：
（1）Pluck fresh leaf：The tea tree of organic tea garden is selected, fresh leaf is plucked by the leaf of a bud one, two leaves, three leaves, it is ensured that leaf quality；
（The processing of 2 fresh leafs：The fresh leaf that different location, different time are adopted into different cultivars is spread respectively；
（3）Withered again by spring tea after fresh leaf processing, the principle that Summer-autumn tea gently withers carries out nature and withered, and thickness 4-6cm withers
Time 6-12 hour, it is 8-10% to make fresh leaf lapse rate, and wither leaf water content 65%-68%, and leaf color is changed into dark green from bud green, sends
The slight pure and fresh fragrance of a flower；
（4）Finished after withering, fixing temperature is 180-220 DEG C；
（5）Fresh breeze is carried out after fixing, water-removing leaves is radiated and remove as early as possible the impurity such as dried-up leaf, then spreading for cooling using air blower wind-force
3-5 minutes；
（6）Carry out just rubbing for the first time after fresh breeze spreading for cooling, time of kneading is 25-30 minutes；
（7）Knead rear tea base and be heated to 30-40 DEG C for the first time, time 10-15 minute, then cool down 3-5 minutes, tea base
Temperature control is 25-35 DEG C；
（8）The vexed Huang of low temperature：Pack parcel is carried out with antiseptic hygiene cloth bag, the vexed yellow slow hair of first time low temperature is carried out in fermenting cellar
Ferment, vexed yellow fermentation temperature is 25-35 DEG C, tea base water content 60-65%, vexed yellow time 6-8 hours, spreading for cooling of then deblocking；
（9）In order that tealeaves bar rope tight knot circle is straight, rubbed again for the second time after spreading for cooling of deblocking, time 10-15 minute, by tea base
Lower machine is slightly spread out 3-5 minutes；
（10）Tea base is heated to 60-80 DEG C, time 10-15 minute, tea base water content 60-65% for the second time again；
（11）The vexed Huang of high temperature：The vexed yellow fast fermentation of second of high temperature is carried out again, and vexed yellow fermentation temperature is 60-80 DEG C, tea base water content
60-65%, vexed yellow fermentation time 3-4 hours, the aobvious golden yellow of tea base, had honey fragrant, will wrap up and untie spreading for cooling after vexed yellow fermentation
30-60 minutes, make the redistribution of stalk leaf moisture uniform；
（12）Dry：First time chain-and-slat drying machine is carried out：100~120 DEG C of temperature, 10~15 minutes time, stand base thickness 3~
5 cm；Second of circular curer is carried out, 80~100 DEG C of temperature, 10~15 minutes time, the cm of stand base thickness 3~5；For the third time
Circular hand-held basketwork brazier is bakeed, 60~80 DEG C of temperature, the cm of stand base thickness 2~3, water content of tea≤6%, wherein all being carried out after drying every time
Spreading for cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710514950.XA CN107197975A (en) | 2017-06-29 | 2017-06-29 | Sweet perfume yellow tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710514950.XA CN107197975A (en) | 2017-06-29 | 2017-06-29 | Sweet perfume yellow tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107197975A true CN107197975A (en) | 2017-09-26 |
Family
ID=59910535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710514950.XA Pending CN107197975A (en) | 2017-06-29 | 2017-06-29 | Sweet perfume yellow tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221525A (en) * | 2018-10-31 | 2019-01-18 | 马边金星茶业开发有限责任公司 | A kind of processing method of yellow tea |
| 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 |
| CN111264645A (en) * | 2020-03-10 | 2020-06-12 | 中国农业科学院茶叶研究所 | Processing method of flat yellow tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359675A (en) * | 2016-09-13 | 2017-02-01 | 安徽农业大学 | Yellow tea processing method |
| CN106538720A (en) * | 2015-09-21 | 2017-03-29 | 湖南三峰茶业有限责任公司 | The processing method of high-quality slender joss stick bail shape green tea |
-
2017
- 2017-06-29 CN CN201710514950.XA patent/CN107197975A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538720A (en) * | 2015-09-21 | 2017-03-29 | 湖南三峰茶业有限责任公司 | The processing method of high-quality slender joss stick bail shape green tea |
| CN106359675A (en) * | 2016-09-13 | 2017-02-01 | 安徽农业大学 | Yellow tea processing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221525A (en) * | 2018-10-31 | 2019-01-18 | 马边金星茶业开发有限责任公司 | A kind of processing method of yellow tea |
| 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 |
| CN111264645A (en) * | 2020-03-10 | 2020-06-12 | 中国农业科学院茶叶研究所 | Processing method of flat yellow tea |
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