CN107279336A - A kind of yellow tea steams blue or green preparation technology - Google Patents
A kind of yellow tea steams blue or green preparation technology Download PDFInfo
- Publication number
- CN107279336A CN107279336A CN201710623523.5A CN201710623523A CN107279336A CN 107279336 A CN107279336 A CN 107279336A CN 201710623523 A CN201710623523 A CN 201710623523A CN 107279336 A CN107279336 A CN 107279336A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- preparation technology
- yellow
- green
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Blue or green preparation technology is steamed the invention discloses a kind of yellow tea, is included（1）Tea picking；（2）Steam blue or green；（3）Vexed Huang；（4）Knead；（5）Just bakee；（6）It is multiple vexed；（7）It is multiple to bakee；（8）Spreading for cooling；（9）Stack；（10）Drying；（11）The processing step of sorting.The parameters such as time, temperature of the preparation technology of the present invention by controlling each step, allow the moisture of tealeaves fully balanced in processing procedure, carry out steaming blue or green vexed yellow and bakee with rational temperature, time, so that the yellow tea tealeaves soup look produced is golden yellow bright, the fresh refreshing, alcohol of mouthfeel and, return sweet, preparation technology of the invention improves the quality of gained yellow tea tealeaves.
Description
Technical field：
The present invention relates to yellow tea processing technology, more particularly to a kind of yellow tea steams blue or green preparation technology.
Background technology：
The tea culture of China is with a long history, and the kind of Famous High-quality Tea also has as many as hundreds of, and wherein yellow tea is that China's yield is less
One class tealeaves.The features such as yellow tea has that fragrant high, taste is mellow, shape is beautiful, endured repeated infusions.Its traditional handicraft is all by finishing, kneading, do
Dry process.Yellow hair bud head is also one kind of yellow tea, and its processing method is as common yellow tea, due to being using common
Vexed yellow party method, because fixing temperature is high, causes polyphenol substance oxidation to produce coloring matter, vexed Huang is improper, can cause yellow tea color and luster
It is partially black, cause tea color gloomy.
The content of the invention：
Blue or green preparation technology is steamed the invention provides a kind of yellow tea, it is partially black to solve yellow tea tea color in the prior art, poor quality
The problem of.
The technology solution of the present invention is as follows：A kind of yellow tea steams blue or green preparation technology, it is characterised in that include following step
Suddenly：
（1）Tea picking：Pluck without insect bite, healthy and strong straight and upright yellow tea bud head, the yellow tea bud head of harvesting is with exhibition, one at the beginning of the bud of a leaf one
The tealeaves of the leaf of bud two and the leaf of a bud three is excellent；
（2）Steam blue or green：Steam blue or green：The Huangshi for adding water and cleaning in steamer, the liquid level of water at least covers Huangshi upper surface, by step（1）
The tealeaves of harvesting is placed in Steam by water bath 10 ~ 15 minutes in rice steamer cage；
（3）Vexed Huang：Step will be passed through（2）The tealeaves after green grass or young crops is steamed, with rice paper parcel isolation air, normal temperature is placed in 8 ~ 9 hours；
（4）Knead：Will be through step（3）Vexed yellow tealeaves is kneaded 2.5 ~ 3 minutes with kneading machine, makes tealeaves bar rope consolidation；
（5）Just bakee：Electric dry oven is used with 100 DEG C ~ 120 DEG C of temperature, by tealeaves stir-fry moisture into tealeaves≤
50%；
（6）It is multiple vexed：It is completely cut off air with rice paper parcel tealeaves, open ventilative after vexed 1 ~ 1.5 hour；
（7）It is multiple to bakee：Bakeed using carbon fire, tealeaves is stir-fried moisture≤10% into tealeaves；
（8）Spreading for cooling：At normal temperatures by tea spreading-and-cooling；
（9）Stack：With tinfoil parcel tealeaves storage is stacked at normal temperatures 3 ~ 15 days；Tealeaves soup look by stacking is golden yellow bright,
Taste mellow；
（10）Drying：Bakeed using carbon fire, tea baking is dry to foot；
（11）Sorting：Sorting is carried out to tealeaves, finished product is segmented.
Preferably, the step（1）Need slightly to be picked after tea picking, remove the debris being wherein mixed with.
Preferably, the step（4）Knead and carried out under atmospheric pressure.
Preferably, the step（7）Stoving temperature is controlled at 55 ~ 60 DEG C.
Preferably, the step（7）Stoving temperature is controlled at 35 ~ 40 DEG C.
Preferably, the step（11）In sorting, for late March to early April during the tealeaves plucked, sorting goes out
Length is 1.2 ~ 1.5cm tealeaves finished product；The tealeaves plucked during for mid-April to late April, sorting go out length for 1.8 ~
2.0cm tealeaves finished product.
The beneficial effects of the present invention are：The ginsengs such as time, temperature of the preparation technology of the present invention by controlling each step
Make the moisture of tealeaves fully balanced in number, processing procedure, carry out steaming blue or green vexed yellow and bakee with rational temperature, time, so that raw
The yellow tea tealeaves soup look of output is golden yellow bright, the fresh refreshing, alcohol of mouthfeel and, return sweet, preparation technology of the invention improves gained yellow tea
The quality of tealeaves.
Embodiment：
Blue or green preparation technology is steamed to a kind of yellow tea of the invention, is described further.
Embodiment 1：
（1）Tea picking：Late March is plucked to early April without insect bite, healthy and strong straight and upright yellow tea bud head；
（2）Steam blue or green：The Huangshi for adding water and cleaning in steamer, the liquid level of water at least covers Huangshi upper surface, and tealeaves is placed in rice steamer cage
Steam by water bath 10 minutes；
（3）Vexed Huang：Step will be passed through（2）The tealeaves after green grass or young crops is steamed, with rice paper parcel isolation air, normal temperature is placed in 8 hours；
（4）Knead：Tealeaves is kneaded with kneading machine 3 minutes；
（5）Just bakee：Use electric dry oven with 100 DEG C of temperature, tealeaves is stir-fried moisture≤50% into tealeaves；
（6）It is multiple vexed：Open ventilative after completely cutting off air tealeaves vexed 1 hour with rice paper parcel；
（7）It is multiple to bakee：Bakeed using carbon fire, tealeaves is stir-fried moisture≤10% into tealeaves；
（8）Spreading for cooling：At normal temperatures by tea spreading-and-cooling；
（9）Stack：Storage 5 days is stacked at normal temperatures with tinfoil parcel tealeaves；
（10）Drying：Bakeed using carbon fire, tea baking is dry to foot；
（11）Sorting：Sorting is carried out to tealeaves, finished product is segmented.
Further, step（1）Need slightly to be picked after tea picking, remove the debris being wherein mixed with.
Further, step（4）Knead and carried out under atmospheric pressure.
Further, step（7）Stoving temperature is controlled at 55 DEG C.
Further, step（7）Stoving temperature is controlled at 35 DEG C.
Further, step（11）In sorting, sorting goes out the tealeaves finished product that length is 1.5cm.
Embodiment 2：
（1）Tea picking：Mid-April to late April is plucked without insect bite, healthy and strong straight and upright yellow tea bud head；
（2）Steam blue or green：The Huangshi for adding water and cleaning in steamer, the liquid level of water at least covers Huangshi upper surface, and tealeaves is placed in rice steamer cage
Steam by water bath 10 ~ 15 minutes；
（3）Vexed Huang：Step will be passed through（2）The tealeaves after green grass or young crops is steamed, with rice paper parcel isolation air, normal temperature is placed in 9 hours；
（4）Knead：Tealeaves is kneaded with kneading machine 3 minutes；
（5）Just bakee：Use electric dry oven with 120 DEG C of temperature, tealeaves is stir-fried moisture≤50% into tealeaves；
（6）It is multiple vexed：Open ventilative after completely cutting off air tealeaves vexed 1.5 hours with rice paper parcel；
（7）It is multiple to bakee：Bakeed using carbon fire, tealeaves is stir-fried moisture≤10% into tealeaves；
（8）Spreading for cooling：At normal temperatures by tea spreading-and-cooling；
（9）Stack：Storage 10 days is stacked at normal temperatures with tinfoil parcel tealeaves；
（10）Drying：Bakeed using carbon fire, tea baking is dry to foot；
（11）Sorting：Sorting is carried out to tealeaves, finished product is segmented.
Further, step（1）Need slightly to be picked after tea picking, remove the debris being wherein mixed with.
Further, step（4）Knead and carried out under atmospheric pressure.
Further, step（7）Stoving temperature is controlled at 60 DEG C.
Further, step（7）Stoving temperature is controlled at 40 DEG C.
Further, step（11）In sorting, sorting goes out the tealeaves finished product that length is 2.0cm.
The present invention operation principle be：Pass through（1）Tea picking；（2）Steam blue or green；（3）Vexed Huang；（4）Knead；（5）Just bakee；
（6）It is multiple vexed；（7）It is multiple to bakee；（8）Spreading for cooling；（9）Stack；（10）Drying；（11）The processing step of sorting, and each step of control
The parameters such as rapid time, temperature, obtain high-quality yellow tea.
Presently preferred embodiments of the present invention is the foregoing is only, those of ordinary skill in the art are not making creative work
Under the premise of the every other embodiment that is obtained, should all belong to the scope of protection of the invention.
Claims (6)
1. a kind of yellow tea steams blue or green preparation technology, it is characterised in that include following steps：
（1）Tea picking：Harvesting is without insect bite, healthy and strong straight and upright yellow tea bud head；
（2）Steam blue or green：The Huangshi for adding water and cleaning in steamer, the liquid level of water at least covers Huangshi upper surface, by step（1）Harvesting
Tealeaves is placed in Steam by water bath 10 ~ 15 minutes in rice steamer cage；
（3）Vexed Huang：Step will be passed through（2）The tealeaves after green grass or young crops is steamed, with rice paper parcel isolation air, normal temperature is placed in 8 ~ 9 hours；
（4）Knead：Will be through step（3）Vexed yellow tealeaves is kneaded 2.5 ~ 3 minutes with kneading machine；
（5）Just bakee：Electric dry oven is used with 100 DEG C ~ 120 DEG C of temperature, by tealeaves stir-fry moisture into tealeaves≤
50%；
（6）It is multiple vexed：It is completely cut off air with rice paper parcel tealeaves, open ventilative after vexed 1 ~ 1.5 hour；
（7）It is multiple to bakee：Bakeed using carbon fire, tealeaves is stir-fried moisture≤10% into tealeaves；
（8）Spreading for cooling：At normal temperatures by tea spreading-and-cooling；
（9）Stack：With tinfoil parcel tealeaves storage is stacked at normal temperatures 3 ~ 15 days；
（10）Drying：Bakeed using carbon fire, tea baking is dry to foot；
（11）Sorting：Sorting is carried out to tealeaves, finished product is segmented.
2. a kind of yellow tea according to claim 1 steams blue or green preparation technology, it is characterised in that：The step（1）Tea picking
After need slightly to be picked, remove the debris that is wherein mixed with.
3. a kind of yellow tea according to claim 1 steams blue or green preparation technology, it is characterised in that：The step（4）Knead in sky
Air pressure is lower by force to be carried out.
4. a kind of yellow tea according to claim 1 steams blue or green preparation technology, it is characterised in that：The step（7）Stoving temperature
Control is at 55 ~ 60 DEG C.
5. a kind of yellow tea according to claim 1 steams blue or green preparation technology, it is characterised in that：The step（7）Stoving temperature
Control is at 35 ~ 40 DEG C.
6. a kind of yellow tea according to claim 1 steams blue or green preparation technology, it is characterised in that：The step（11）In sorting,
The tealeaves plucked during for late March to early April, sorting goes out the tealeaves finished product that length is 1.2 ~ 1.5cm；For in 4 months
The tealeaves plucked during ten days to late April, sorting goes out the tealeaves finished product that length is 1.8 ~ 2.0cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710623523.5A CN107279336A (en) | 2017-07-27 | 2017-07-27 | A kind of yellow tea steams blue or green preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710623523.5A CN107279336A (en) | 2017-07-27 | 2017-07-27 | A kind of yellow tea steams blue or green preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279336A true CN107279336A (en) | 2017-10-24 |
Family
ID=60103357
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710623523.5A Pending CN107279336A (en) | 2017-07-27 | 2017-07-27 | A kind of yellow tea steams blue or green preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279336A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950691A (en) * | 2018-01-15 | 2018-04-24 | 广西南亚热带农业科学研究所 | A kind of processing method of the hot No. 2 tea tree yellow teas in osmanthus |
| CN108850219A (en) * | 2018-07-11 | 2018-11-23 | 绵竹三溪香茗茶叶有限责任公司 | Production technology for gruel or tealeaves of cooking |
| CN109221467A (en) * | 2018-10-10 | 2019-01-18 | 福建省艺皇茶业有限公司 | A kind of processing method of Jie tea |
| CN109393082A (en) * | 2018-11-27 | 2019-03-01 | 安徽省霍山县永宏茶业有限公司 | A kind of spy's odor type tealeaves and preparation method thereof |
| CN111317045A (en) * | 2020-03-25 | 2020-06-23 | 重庆市农业科学院 | Litsea coreana tea and preparation method thereof |
| CN114931173A (en) * | 2022-06-07 | 2022-08-23 | 广东鸿雁茶业有限公司 | Method for preparing golden oil high-aroma yellow tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101911986A (en) * | 2010-08-06 | 2010-12-15 | 毛杰 | Method for preparing high-quality yellow tea |
| CN102940058A (en) * | 2012-11-26 | 2013-02-27 | 平阳县天韵茶叶有限公司 | Method for processing pingyang yellow tea |
| KR20130118060A (en) * | 2012-04-19 | 2013-10-29 | 강현숙 | A yellow tea containing styrax benzoin and manufacturing method thereof |
-
2017
- 2017-07-27 CN CN201710623523.5A patent/CN107279336A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101911986A (en) * | 2010-08-06 | 2010-12-15 | 毛杰 | Method for preparing high-quality yellow tea |
| KR20130118060A (en) * | 2012-04-19 | 2013-10-29 | 강현숙 | A yellow tea containing styrax benzoin and manufacturing method thereof |
| CN102940058A (en) * | 2012-11-26 | 2013-02-27 | 平阳县天韵茶叶有限公司 | Method for processing pingyang yellow tea |
Non-Patent Citations (2)
| Title |
|---|
| 刘晓慧，等: "山东黄茶加工工艺研究", 《中国茶叶加工》 * |
| 曹桔方: "《常用茶茶艺与品鉴》", 30 June 2016, 金盾出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950691A (en) * | 2018-01-15 | 2018-04-24 | 广西南亚热带农业科学研究所 | A kind of processing method of the hot No. 2 tea tree yellow teas in osmanthus |
| CN108850219A (en) * | 2018-07-11 | 2018-11-23 | 绵竹三溪香茗茶叶有限责任公司 | Production technology for gruel or tealeaves of cooking |
| CN109221467A (en) * | 2018-10-10 | 2019-01-18 | 福建省艺皇茶业有限公司 | A kind of processing method of Jie tea |
| CN109393082A (en) * | 2018-11-27 | 2019-03-01 | 安徽省霍山县永宏茶业有限公司 | A kind of spy's odor type tealeaves and preparation method thereof |
| CN111317045A (en) * | 2020-03-25 | 2020-06-23 | 重庆市农业科学院 | Litsea coreana tea and preparation method thereof |
| CN114931173A (en) * | 2022-06-07 | 2022-08-23 | 广东鸿雁茶业有限公司 | Method for preparing golden oil high-aroma yellow tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107279336A (en) | A kind of yellow tea steams blue or green preparation technology | |
| CN101664082B (en) | Fragrant white peony tea and production process thereof | |
| CN101664084B (en) | Processing technique of fragrant Bailin Kongfu black tea | |
| CN107410540B (en) | A kind of Guangdong large leaf yellow tea processing technology | |
| CN103444921B (en) | Preparation method of congou black tea | |
| CN103636827B (en) | Rose scent fruity black tea processing method | |
| CN106387127A (en) | Preparation method of black tea | |
| CN104351375A (en) | Method for making brick Puer tea | |
| CN102388995A (en) | Dark tea processing method | |
| CN101695323B (en) | Method for processing high-perfume type Yunnan black tea | |
| CN102018063A (en) | Processing technology of white tea | |
| CN103549048B (en) | Method for processing maojian dark tea | |
| CN102018062B (en) | Sun-dried green tea processing technique | |
| CN104430993A (en) | Processing method of Congou black tea | |
| CN105341200A (en) | Production method of green tea | |
| CN105341191A (en) | Preparation method of golden peony black tea | |
| CN104705428A (en) | Manufacturing technology of yellow tea | |
| CN105341193A (en) | Preparation method of sunned unfermented Pu'er tea | |
| CN104222331A (en) | Production method of green tea | |
| CN104186743A (en) | Processing technology of millennial ancient black tea | |
| CN105532934A (en) | Hakka green tea processing technology | |
| CN105341192A (en) | Preparation method of golden peony white tea | |
| CN106578150A (en) | Flower and fruit aroma-type Congou black tea and preparation method thereof | |
| CN107279382A (en) | A kind of processing method of manyspike tanoak leaf after fermentation for tea | |
| CN101642171B (en) | Method for processing Sichuan black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
|
| RJ01 | Rejection of invention patent application after publication |