CN107410540A - A kind of Guangdong large leaf yellow tea processing technology - Google Patents

Abstract

The invention belongs to the field of tea processing, and in particular relates to a processing technology of Guangdong big-leaf yellow tea, which includes fresh leaf picking, withering, greening, cooling, rolling, yellowing, initial drying, cooling and drying process. Compared with the traditional processing technology of Guangdong big-leaf yellow tea, the present invention has improved the greening and yellowing of the tea leaves, and adopts a low-temperature-high-low-temperature greening method when the tea leaves are greened, which can destroy most of the tea leaves. The activity of the enzyme can eliminate the green grass gas in the tea, produce a good tea fragrance, and can keep a small amount of enzyme in the tea to carry out the fermentation in the yellowing operation. The tea leaves processed by the technology of the invention have compact and heavy appearance, yellow-green color, pure aroma inside, dark yellow and bright soup, rich and mellow taste, light yellow leaf bottom, and complete leaf buds. It has unique color, aroma, taste and shape, which increases the added value of tea, and maintains and inherits the reputation of Guangdong big-leaf yellow tea in history.

Description

A kind of processing technology of Guangdong big-leaf yellow tea

technical field

The invention belongs to the field of tea processing, and in particular relates to a processing technology of Guangdong big-leaf yellow tea.

Background technique

Cantonese people love to drink tea, and Guangdong also produces good tea. There was once a poem "drinking tea in Guangdong, never to forget", which shows that Cantonese tea is not only loved by Cantonese people, but also leaves a deep impression on foreigners. Big-leaf green tea is a specialty of Guangdong, and its main production areas are located in Shaoguan, Zhaoqing, Zhanjiang and other counties and cities. It is one of the representative varieties of yellow big tea.

Guangdong Dayeqing is processed from local Luokengyuan tea, Liannan Daye, Qinggui Daye and Hainan Daye tea tree varieties. The processing technology of traditional Guangdong big leaf green tea is the same as that of Yunnan sun-dried green tea. The initial production process is divided into five processes: withering, killing greens, rolling, stuffing yellow, and drying. After processing, the shape of the tea leaves is thick, firm, heavy, evenly aged and tender, the leaves are intact and fine, the color is green and yellow, the aroma is pure, the taste is rich and sweet, the soup color is orange and bright, and the bottom of the leaves is light yellow.

In recent years, affected by the tea market orientation, the planting area of large-leaf tea tree varieties traditionally used to manufacture yellow tea in Guangdong Province has been greatly reduced. Tea enterprises that process yellow tea are extremely rare, and the processing technology of yellow tea has not been well inherited. There are few relevant literatures. At present, the tea leaves processed according to the processing procedures recorded in the limited data often have problems such as uneven fermentation, excessive fermentation, and bitter taste. It is difficult to process high-quality Guangdong big-leaf yellow tea. In order to inherit and develop local tea, restore the market of Guangdong big-leaf yellow tea, and improve economic benefits, it is necessary to optimize and improve the processing technology of Guangdong big-leaf yellow tea.

Contents of the invention

The present invention aims at the problems existing in the traditional processing technology of Guangdong big-leaf yellow tea, and provides a processing technology of Guangdong big-leaf yellow tea.

In order to achieve the above object, the technical scheme adopted in the present invention is as follows:

A processing technology of Guangdong big-leaf yellow tea, comprising the following steps:

S1. Picking fresh leaves and withering: pick freshly stretched fresh leaves with one bud and two leaves or one bud and three or four leaves from Guangdong big-leaf tea trees, spread the picked fresh tea greens on a clean bamboo curtain, and wither , do not turn the leaves during this period;

S2. Finishing: adopt low temperature-high temperature-low temperature finishing method;

S3. Cooling: take out the green tea after S2 is taken out, shake it quickly and spread it for cooling, and turn it every 30 minutes during this period;

S4. Kneading: put the green tea after cooling in S3 into a kneading machine for kneading, and kneading is carried out in a light-medium-light mode;

S5. Stuffy yellow: also known as retting, first put S4 tea leaves in a tea dryer heated to 60-80°C, heat for 5-10 minutes in a short time, and put the heated tea leaves in bamboo baskets or fermentation baskets carry out stuffy yellow;

S6. Initial drying: put the deblocked tea leaves into a 6CH chain plate automatic dryer and heat them to 100-110°C for baking, and take them out when the water content of the tea leaves is 20%-30%;

S7. Spreading: spread the tea leaves after the initial baking in S6 to regain moisture;

S8. Drying: Put the rehydrated tea leaves of S7 into a 6CH chain plate automatic dryer, heat to 90-95°C, dehydrate and dry until the water content of the tea leaves is not more than 6% to obtain the finished product.

Further, the withering time in step S1 is 4-10 hours until the water content of the dark green is 60%-70%.

Further, in the step S2, the temperature for finishing is raised to 150-180°C, and then the green tea in S1 is put into the green-fixing machine for 2-4 minutes, then the temperature is raised to 180-200°C, and the temperature is fixed for 3-5 minutes, and then the temperature is lowered to 150°C. ~180°C, continue to fix for 3~5 minutes.

Further, in step S3, the spreading thickness is 3-5 cm, and the cooling time is 1-2 hours; if the tea leaves are spread too thickly, it is easy to cause lack of ventilation and rot, which will affect the quality of the tea leaves.

Further, the kneading method described in step S4 is kneading without pressure for 5-10 minutes—deblocking—light pressure kneading for 5-10 minutes—medium pressure kneading for 5-10 minutes—deblocking—no pressure and air kneading for 5-10 minutes—deblocking.

Further, in step S5, the thickness of the stacked tea leaves is 40-50 cm when the tea leaves are dull and yellow, and the dull yellow time is 4-8 hours.

Further, in step S7, the spreading thickness is 2 to 4 cm when the moisture is regained, and the spreading time is 20 to 40 minutes.

Compared with the traditional Guangdong big-leaf yellow tea processing technology, the present invention has the following beneficial effects:

1. In the scheme of the present invention, the newly picked fresh leaves are withered for 4 to 10 hours, and part of the water is released by withering to increase the activity of enzymes, so that a series of changes can be produced inside the tea leaves, and part of the grassy smell can be emitted to reduce the bitter taste. The tea has a mellow taste.

2. In the solution of the present invention, the method of low temperature-high temperature-low temperature fixing is adopted when the tea leaves are fixed, which can destroy the activity of most enzymes in the tea leaves, eliminate the green grass gas in the tea leaves, produce good tea fragrance, and ensure The enzymes in the tea leaves are not all destroyed, so that a small amount of enzymes remain in the tea leaves for fermentation in the yellowing operation.

3. In the solution of the present invention, the tea leaves are heated for a short time before the tea leaves are dull yellow, and then the tea leaves are dull yellow, so that the content of the tea leaves can be oxidized better, so that the tea leaves turn yellow-green, and the tea soup is orange-yellow and bright. Tea leaves are bitter and astringent.

4. The scheme of the present invention improves the process of tea greening and dull yellowing in the processing process, and the processed tea leaves are compact in appearance, heavy in weight, yellow-green in color, pure in aroma, deep yellow in color and bright in soup, and rich in taste After sweetness, the bottom of the leaf is light yellow, and the leaf buds are complete, forming the unique style of Guangdong big-leaf yellow tea with strong aroma and mellow taste.

detailed description

The present invention will be further explained below in conjunction with the implementation examples, but the implementation examples do not limit the present invention in any form.

Example 1

A processing technology of Guangdong big-leaf yellow tea, comprising the following steps:

S1. Picking and withering of fresh leaves: pick fresh tea leaves with one bud and two leaves from Guangdong big-leaf tea trees, and spread the picked fresh tea greens thinly on a clean bamboo curtain. The withering time is 5 hours. Do not turn the leaves during this period, and wither until the water content of the green tea is 70%;

S2. Fixing: first raise the temperature of the fixing machine to 180°C, then put the tea greens in S1 into the fixing machine, finish for 3 minutes, then increase the temperature of the fixing machine to 200°C, finish for 4 minutes, and then lower the temperature of the fixing machine To 180°C, continue to kill for 5 minutes;

S3. Cooling: take out the green tea after S2 is taken out, shake it quickly and spread it, the thickness of spreading is 3cm, the cooling time is 1h, during which it is turned once every 30min;

S4. Kneading: Put the green tea leaves from S3 into the kneading machine for kneading. The kneading is carried out in a light-medium-light manner, kneading for 5 minutes without pressure—unblocking—kneading for 10 minutes with light pressure—kneading for 5 minutes with medium pressure— Deblocking—kneading for 5 minutes without pressure—deblocking;

S5. Boiled yellowing: also known as retting, first put the S4 tea leaves in a tea dryer heated to 60°C, heat for 10 minutes for a short time, put the heated tea leaves in bamboo baskets or fermentation baskets for boring yellowing, The stacking thickness is 50cm, and the yellowing time is 4h;

S6. Initial drying: put the deblocked tea leaves into a 6CH chain plate automatic dryer and heat them to 100°C for baking, and take them out when the water content of the tea leaves is 25%;

S7. Spreading: spread the tea leaves after the initial baking of S6 to regain moisture, the spreading thickness is 3cm, and the spreading time is 40min;

S8. Drying: Put the tea leaves after S7 spread into the 6CH chain plate automatic dryer, heat to 95°C, dehydrate and dry until the water content of the tea leaves is not more than 6% to obtain the finished product.

Example 2

A processing technology of Guangdong big-leaf yellow tea, comprising the following steps:

S1. Picking and withering of fresh leaves: pick freshly stretched fresh tea leaves with one bud and three or four leaves from Guangdong big-leaf tea trees, and spread the picked fresh tea greens thinly on a clean bamboo curtain. The withering time is 8 hours , do not turn the leaves during the period, and wither until the water content of the dark green is 65%;

S2. Fixing: first raise the temperature of the fixing machine to 150°C, then put the green tea in S1 into the fixing machine, finish for 5 minutes, then increase the temperature of the fixing machine to 180°C, finish for 5 minutes, and then lower the temperature of the fixing machine To 150°C, continue to kill for 5 minutes;

S3. Cooling: Take out the green tea after S2 is taken out, shake it quickly and spread it to cool. The thickness of the spread is 3cm, and the cooling time is 1.5h. During this period, stir once every 30min;

S4. Kneading: Put the green tea leaves from S3 into a kneading machine for kneading. The kneading is carried out in a light-medium-light way, kneading for 10 minutes without pressure—unblocking—light pressure kneading for 5 minutes—medium pressure kneading for 5 minutes— Deblocking—kneading for 10 minutes without pressure—deblocking;

S5. Boiled yellowing: also known as retting, first put S4 tea leaves in a tea dryer heated to 70°C, heat for 8 minutes for a short time, put the heated tea leaves in bamboo baskets or fermentation baskets for boring yellowing, The stacking thickness is 45cm, and the yellowing time is 6h;

S6. Initial drying: put the deblocked tea leaves into a 6CH chain plate automatic dryer and heat them to 105°C for baking, and take them out when the water content of the tea leaves is 25%;

S7. Spreading: spread the tea leaves after the initial baking of S6 to regain moisture, the spreading thickness is 4cm, and the spreading time is 30min;

S8. Drying: Put the tea leaves after S7 spread into the 6CH chain plate automatic dryer, heat to 93°C, dehydrate and dry until the water content of the tea leaves is not more than 6% to obtain the finished product.

Example 3

A processing technology of Guangdong big-leaf yellow tea, comprising the following steps:

S1. Picking and withering of fresh leaves: pick freshly stretched fresh tea leaves with one bud and three or four leaves from Guangdong big-leaf tea trees, and spread the picked fresh tea greens thinly on a clean bamboo curtain. The withering time is 10 hours , do not turn the leaves during the period, wither until the water content of the dark green is 60%;

S2. Fixing: first raise the temperature of the fixing machine to 160°C, then put the green tea in S1 into the fixing machine, finish for 4 minutes, then increase the temperature of the fixing machine to 190°C, finish for 4 minutes, and then lower the temperature of the fixing machine To 160°C, continue to kill for 5 minutes;

S3. Cooling: take out the green tea after S2 is taken out, shake it quickly and spread it to cool. The thickness of the spread is 5cm, and the cooling time is 1h. During this period, stir once every 30min;

S4. Kneading: put the green tea after S3 cooling into the kneading machine for kneading, kneading is carried out in a light-medium-light way, kneading without pressure for 10 minutes—unblocking—light pressure kneading for 10 minutes—medium pressure kneading for 10 minutes—decompression Block—knead for 10 minutes without pressure—unblock;

S5. Boiled yellowing: first put the S4 tea leaves in a tea dryer heated to 80°C, heat for 5 minutes for a short time, put the heated tea leaves in bamboo baskets or fermentation baskets for boring yellowing, stacking thickness is 40cm, Stuffy yellow time 8h;

S6. Initial drying: Put the deblocked tea leaves into a 6CH chain plate automatic dryer and heat them to 110°C for baking, and take them out when the water content of the tea leaves is 20%;

S7. Spreading: spread the tea leaves after the initial baking of S6 to regain moisture, the spreading thickness is 2cm, and the spreading time is 40min;

S8. Drying: Put the tea leaves after S7 spread into the 6CH chain plate automatic dryer, heat to 90°C, dehydrate and dry until the water content of the tea leaves is not more than 6% to obtain the finished product.

Comparative example 1

Picking Guangdong big-leaf tea tree varieties as raw materials, using the traditional Guangdong big-leaf yellow tea processing technology, the difference from Examples 1 to 3 is that when S2 is finished, the traditional way of fixing is used, and the fixing machine does not need to heat up first. The tea leaves in S1 are put into the de-enzyming machine, gradually heated up to 240°C, and de-enzymed until the water content of the tea leaves is 40%. In S5, when the tea leaves are dull yellow, they can be directly stacked without heating, and they can be dried directly without being spread out after drying for initial drying.

Regarding the quality of the tea leaves obtained in Examples 1-3 and Comparative Example 1, professional tea assessors were asked to refer to the national standard tea sensory evaluation method (GB/T23776-2009) to evaluate the quality of "shape, soup color, aroma, taste and leaf bottom". "Five factors for quality review, the results are shown in Table 1.

Table 1: Sensory evaluation results of Guangdong big-leaf yellow tea obtained in tea processing examples and comparative examples

Through the data analysis in Table 1, it can be concluded that compared with the traditional Guangdong big-leaf yellow tea processing technology, the tea soup tastes rich and mellow after brewing, and the bitterness and astringency are obviously reduced, which improves the tea soup. Taste, with higher quality.

For those skilled in the art, on the premise of not departing from the basic structure of the solution of the present invention, some modifications and changes can be made, all of which should belong to the patent scope covered by the present invention.

Claims (7)

1. a processing technology of Guangdong big-leaf yellow tea, is characterized in that, comprises the following steps: S1. Picking fresh leaves and withering: pick freshly stretched fresh leaves with one bud and two leaves or one bud and three or four leaves from Guangdong big-leaf tea trees, spread the picked fresh tea greens on a clean bamboo curtain, and wither , do not turn the leaves during this period; S2. Finishing: adopt low temperature-high temperature-low temperature finishing method; S3. Cooling: take out the green tea after S2 is taken out, shake it quickly and spread it for cooling, and turn it every 30 minutes during this period; S4. Kneading: put the green tea after cooling in S3 into a kneading machine for kneading, and kneading is carried out in a light-medium-light mode; S5. Stuffy yellow: also known as retting, first put S4 tea leaves in a tea dryer heated to 60-80°C, heat for 5-10 minutes for a short time, and put the heated tea leaves in bamboo baskets or fermentation baskets carry out stuffy yellow; S6. Initial drying: put the unblocked tea leaves into a 6CH chain plate automatic dryer and heat them to 100-110°C for baking, and take them out when the water content of the tea leaves is 20%-30%; S7. Spreading: spread the tea leaves after the initial baking in S6 to regain moisture; S8. Drying: Put the rehydrated tea leaves of S7 into a 6CH chain plate automatic dryer, heat to 90~95°C, dehydrate and dry until the water content of the tea leaves is not more than 6% to obtain the finished product. 2. The processing technology according to claim 1, characterized in that, the withering time in step S1 is 4-10 h, until the water content of the green tea leaves is 60%-70%. 3. The processing technology according to claim 1, characterized in that, in step S2, the finishing temperature is raised to 150-180° C., and then the green tea in S1 is put into the finishing machine for 2-4 min, and then the temperature is raised to 180-180° C. 200°C for 3-5 minutes, then lower the temperature to 150-180°C and continue for 3-5 minutes. 4. The processing technology according to claim 1, characterized in that, in step S3, the thickness of spreading is 3-5 cm, and the cooling time is 1-2 h; if the tea leaves are spread too thickly, it is easy to cause no ventilation and rot , affect the quality of tea. 5. The processing technology according to claim 1, characterized in that, the kneading method in step S4 is kneading without pressure for 5-10 min—unblocking—kneading with light pressure for 5-10 min—kneading with medium pressure for 5-10 min— Deblocking—knead for 5~10 minutes without pressure—deblocking. 6. The processing technology according to claim 1, characterized in that, the stacking thickness of the tea leaves is 40-50 cm when the tea leaves are dull yellow in step S5, and the dull yellow time is 4-8 h. 7. The processing technology according to any one of claims 1-6, characterized in that, in step S7, the spreading thickness is 2-4 cm and the spreading time is 20-40 min.