CN111264645A - Processing method of flat yellow tea - Google Patents
Processing method of flat yellow tea Download PDFInfo
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- CN111264645A CN111264645A CN202010241872.2A CN202010241872A CN111264645A CN 111264645 A CN111264645 A CN 111264645A CN 202010241872 A CN202010241872 A CN 202010241872A CN 111264645 A CN111264645 A CN 111264645A
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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
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Abstract
The invention relates to a processing method of flat yellow tea, which is characterized in that fresh tea tree leaves of standard one bud and one leaf tea trees are picked, the tea tree leaves are placed in a specific environment for a period of time, the placed fresh leaves are placed in a flat tea frying machine for primary frying, the fresh leaves are placed in a cotton bag when the tea tree leaves are hot after the tea tree leaves are placed, the cotton bag is subjected to yellow smoldering treatment and then is placed in the flat tea frying machine for secondary frying, after the tea tree leaves are subjected to moisture regain and curing treatment, roasting and baking treatment are sequentially performed, and the finished flat yellow tea is obtained after the tea tree leaves are cooled to normal temperature. The yellow tea obtained by the processing method of the deformed yellow tea has high theaflavin content, good appearance, straight and flat tea and golden color, the tea is yellow and bright after being soaked, tender fragrance is given out, the tea soup is sweet and mellow, and the tea leaf bottom is complete in shape and tender and yellow in color.
Description
Technical Field
The invention relates to the field of tea processing, in particular to a method for processing flat yellow tea.
Background
Yellow tea is one of six Chinese teas, has long history, deep culture base and unique yellow smoldering process in Chinese tea manufacturing technical treasury, so that the tea has sweet taste, strong fragrance and apricot yellow liquor color, and has four advantages of being noble, good in look, good in drinking and health care. Along with the development of economy in China, the scale of the tea industry is continuously strengthened, the yield of yellow tea is continuously increased, the yield of yellow tea in China is increased from 3514 tons in 2015 to 7952 tons in 2018, the annual compound growth rate reaches 31.3 percent, and the six teas are amplified to be prostate.
At present, the appearance of yellow tea in China is generally in a needle bud shape and a strip shape, and no flat yellow tea product is seen.
Disclosure of Invention
In order to solve the technical problems, the invention adopts the following scheme:
a processing method of flat yellow tea is characterized by comprising the following steps:
1) picking fresh tea tree leaves of one bud and one leaf according to the standards in spring, summer and autumn by using a extraction method;
2) spreading the fresh leaves picked in the step 1) on a stainless steel wire mesh or a nylon wire mesh, placing in an environment with the ambient temperature of 25-28 ℃ and the ambient humidity of 60-75%, and spreading until the water content is 70-72% for 6-16 hours;
3) putting the fresh leaves treated in the step 2) into a feeding device of a flat tea frying machine;
4) arranging a flat tea frying machine to compile a frying program, and setting a frying temperature: 210-220 ℃, setting: the leaf feeding amount is 100-125g each time, and the following settings are set: 25 rings of first interval, 20 rings of second interval, 15 rings of third interval, 10 rings of fourth interval, 5 rings of ejection of compact, the setting: the pressure in the first period is 6 grades, the pressure in the second period is 8 grades, the pressure in the third period is 10 grades, the pressure in the fourth period is 14 grades, and the discharge pressure is 15 grades;
5) when the temperature of the equipment reaches the set temperature in the step 4), frying according to a set program, and putting the tea leaves taken out of the pot into a white cotton cloth bag while the tea leaves are hot;
6) putting the white cotton cloth bag filled with the fixation leaves in the step 5) into a black tea fermentation machine which is humidified by ultrasonic atomization and has the ambient temperature of 40-43 ℃ and the ambient humidity of 90-95% for 20-24h for carrying out yellow sealing treatment;
7) putting the tea subjected to the yellow-smoldering treatment in the step 6) into a feeding device of the flat tea frying machine again;
8) arranging a flat tea frying machine to compile a frying program, and setting a frying temperature: setting the following steps at 150-155 ℃: the leaf feeding amount is 150-180g each time, and the setting is as follows: 30 rings in first period, 25 rings in second period, 15 rings in third period, 10 rings in fourth period, 5 rings in ejection of compact, set up: the pressure of the first time interval is 8 grades, the pressure of the second time interval is 10 grades, the pressure of the third time interval is 12 grades, the pressure of the fourth time interval is 14 grades, and the discharging pressure is 15 grades;
9) when the temperature of the equipment reaches the temperature set in the step 8), frying according to a set program, and putting the tea leaves taken out of the pot into a clean polyethylene bag for moisture regain and curing for 6-8 hours;
10) putting the fresh leaves treated in the step 9) into a tea roasting machine, and setting the rotating speed: 28-30r/min, wherein the first time period is 20min without heating, the second time period is 30-35min, and the setting temperature is 150-;
11) spreading the tea leaves treated in the step 10) thinly, putting the tea leaves into a tea leaf baking machine, setting the baking temperature at 90 ℃, and baking for 25-30 min;
12) taking out the tea leaves treated in the step 11), and cooling to the normal temperature.
The processing method of the flat yellow tea is characterized in that the thickness of the fresh leaves in the step 2) is 1-3 cm.
The processing method of the flat yellow tea is characterized in that the adding amount of the fresh leaves in the step 3) is 1000-1250kg each time; the adding amount of the tea subjected to the yellow-sealing treatment in the step 7) is 1000-1250kg each time.
The processing method of the flat yellow tea is characterized in that the adding amount of the fresh leaves processed in the step 10) is 4.5-5kg each time.
The processing method of the flat yellow tea is characterized in that the thickness of the tea in the step 11) is 2-3 cm.
The processing method of the flat yellow tea is characterized in that the flat tea frying machine in the steps 3) and 7) is a 6CCB-981 flat tea frying machine produced by Zhejiang silver ball mechanical Co.
The processing method of the flat yellow tea is characterized in that the tea roasting machine in the step 10) is a 6CMG-72 type tea roasting machine produced by Zhejiang silver ball mechanical Co.
The processing method of the flat yellow tea is characterized in that the tea baking machine in the step 11) is a JY-6CHZ-7B tea baking machine produced by Fujiayou tea mechanical intelligent science and technology GmbH.
The processing method of the flat yellow tea has the following beneficial effects:
the yellow tea obtained by the processing method of the modified yellow tea has high theaflavin content, flat, smooth and straight product appearance, golden color, strong fragrance, mellow taste and bright apricot color.
Detailed Description
The following detailed description of the embodiments of the present invention is provided to facilitate understanding and appreciation of the technical aspects of the present invention.
A processing method of flat yellow tea comprises the following steps:
1) picking fresh tea tree leaves of one bud and one leaf according to the standards in spring, summer and autumn by using a extraction method;
2) 1) spreading 1-3CM of fresh leaves on a stainless steel wire mesh or a nylon wire mesh, placing in an environment with the ambient temperature of 25-28 ℃ and the ambient humidity of 60-75%, spreading until the water content is 70-72%, and controlling the time to be 6-16 hours;
3) putting the 2) fresh leaves of 1000-;
4) the 6CCB-981 flat tea frying machine is programmed with a frying program, and the frying temperature is set as follows: 210-220 ℃, setting: the leaf feeding amount is 100-125g each time, and the following settings are set: 25 rings of first interval, 20 rings of second interval, 15 rings of third interval, 10 rings of fourth interval, 5 rings of ejection of compact, the setting: the pressure in the first period is 6 grades, the pressure in the second period is 8 grades, the pressure in the third period is 10 grades, the pressure in the fourth period is 14 grades, and the discharge pressure is 15 grades;
5) when the temperature of the equipment reaches the set temperature, frying according to the set program, and putting the tea leaves taken out of the pot into a white cotton cloth bag while the tea leaves are hot;
6) putting the cotton bag containing the tea leaves subjected to the step 5) into a black tea fermentation machine which is at the ambient temperature of 40-43 ℃ and the ambient humidity of 90-95% and is humidified by ultrasonic atomization for 20-24h for carrying out yellow sealing treatment;
7) putting the tea leaves subjected to the yellow-sealing treatment 6) 1000-1250kg each time into a feeding device of a 6CCB-981 flat tea frying machine produced by Zhejiang silver ball mechanical Co;
8) the 6CCB-981 flat tea frying machine is programmed with a frying program, and the frying temperature is set as follows: 150 ℃ and 155 ℃, setting: the leaf feeding amount is 150-: 30 rings in first period, 25 rings in second period, 15 rings in third period, 10 rings in fourth period, 5 rings in ejection of compact, set up: the pressure of the first time interval is 8 grades, the pressure of the second time interval is 10 grades, the pressure of the third time interval is 12 grades, the pressure of the fourth time interval is 14 grades, and the discharging pressure is 15 grades;
9) when the temperature of the equipment reaches the set temperature, frying according to the set program, and putting the tea leaves taken out of the pot into a clean polyethylene bag for moisture regain and curing for 6-8 hours;
10) putting the processed fresh leaves of 9) into a 6CMG-72 type tea roasting pot machine produced by Zhejiang silver ball machinery Co., Ltd according to 4.5-5kg each time, and rotating speed: 28-30r/min, wherein the first time period is 20min without heating, the second time period is 30-35min, and the setting temperature is 150-;
11) spreading the tea leaves treated in step 10) to 2-3cm, placing into JY-6CHZ-7B tea leaf baking machine produced by Fujiayou tea mechanical intelligent science and technology GmbH, setting temperature at 90 deg.C, baking for 25-30 min;
12) taking out the 11) processed tea leaves, and cooling to normal temperature to obtain the flat yellow primary tea finished product.
Theaflavin is an important physicochemical index of yellow tea quality, the yellow tea liquor with high content is yellow and bright, and the color, aroma, taste and shape of the tea quality are related, so the appearance, aroma, taste and leaf bottom quality are generally better.
The content of theaflavin was measured for yellow tea processed by different processes, and the results are shown in table 1.
Watch (A)
Theaflavin content of yellow tea processed by different processes for storing leaf-like 12 tea varieties
As can be seen from the data in the table, the content of theaflavin in the yellow tea prepared by the processing method of the flat yellow tea provided by the invention is higher than that of the yellow tea prepared by the traditional processing technology.
In addition, the sensory quality of the flat yellow tea processed by different flattening processes was compared to obtain the data in table 2.
Watch (A)
Sensory quality comparison of flat yellow tea processed by different flattening processes for Pingyang super-early variety
The data in table 2 show that the yellow tea obtained by the processing method of the modified yellow tea has good appearance, straight and flat tea leaves and golden color, the tea liquid is yellow and bright after being soaked, tender fragrance is emitted, the tea liquid is sweet and mellow, and the tea leaves have complete leaf bottom shapes and bright yellow color.
The invention is described above by way of example, and it is obvious that the implementation of the invention is not limited by the above-described manner, and it is within the scope of the invention to apply the inventive concept and solution to other applications without modification, or to apply the inventive concept and solution to other applications directly.
Claims (8)
1. A processing method of flat yellow tea is characterized by comprising the following steps:
1) picking fresh tea tree leaves of one bud and one leaf according to the standards in spring, summer and autumn by using a extraction method;
2) spreading the fresh leaves picked in the step 1) on a stainless steel wire mesh or a nylon wire mesh, placing in an environment with the ambient temperature of 25-28 ℃ and the ambient humidity of 60-75%, and spreading until the water content is 70-72% for 6-16 hours;
3) putting the fresh leaves treated in the step 2) into a feeding device of a flat tea frying machine;
4) arranging a flat tea frying machine to compile a frying program, and setting a frying temperature: 210-220 ℃, setting: the leaf feeding amount is 100-125g each time, and the following settings are set: 25 rings of first interval, 20 rings of second interval, 15 rings of third interval, 10 rings of fourth interval, 5 rings of ejection of compact, the setting: the pressure in the first period is 6 grades, the pressure in the second period is 8 grades, the pressure in the third period is 10 grades, the pressure in the fourth period is 14 grades, and the discharge pressure is 15 grades;
5) when the temperature of the equipment reaches the set temperature in the step 4), frying according to a set program, and putting the tea leaves taken out of the pot into a white cotton cloth bag while the tea leaves are hot;
6) putting the white cotton cloth bag filled with the fixation leaves in the step 5) into a black tea fermentation machine which is humidified by ultrasonic atomization and has the ambient temperature of 40-43 ℃ and the ambient humidity of 90-95% for 20-24h for carrying out yellow sealing treatment;
7) putting the tea subjected to the yellow-smoldering treatment in the step 6) into a feeding device of the flat tea frying machine again;
8) arranging a flat tea frying machine to compile a frying program, and setting a frying temperature: setting the following steps at 150-155 ℃: the leaf feeding amount is 150-180g each time, and the setting is as follows: 30 rings in first period, 25 rings in second period, 15 rings in third period, 10 rings in fourth period, 5 rings in ejection of compact, set up: the pressure of the first time interval is 8 grades, the pressure of the second time interval is 10 grades, the pressure of the third time interval is 12 grades, the pressure of the fourth time interval is 14 grades, and the discharging pressure is 15 grades;
9) when the temperature of the equipment reaches the temperature set in the step 8), frying according to a set program, and putting the tea leaves taken out of the pot into a clean polyethylene bag for moisture regain and curing for 6-8 hours;
10) putting the fresh leaves treated in the step 9) into a tea roasting machine, and setting the rotating speed: 28-30r/min, wherein the first time period is 20min without heating, the second time period is 30-35min, and the setting temperature is 150-;
11) spreading the tea leaves treated in the step 10) thinly, putting the tea leaves into a tea leaf baking machine, setting the baking temperature at 90 ℃, and baking for 25-30 min;
12) taking out the tea leaves treated in the step 11), and cooling to the normal temperature.
2. The processing method of flat yellow tea as claimed in claim 1, wherein the thickness of the fresh leaves in the step 2) is 1-3 cm.
3. The method for processing flat yellow tea as claimed in claim 1, wherein the amount of fresh leaves put in step 3) is 1000-1250kg each time; the adding amount of the tea subjected to the yellow-sealing treatment in the step 7) is 1000-1250kg each time.
4. The processing method of flat yellow tea as claimed in claim 1, wherein the amount of the fresh leaves treated in the step 10) is 4.5 to 5kg per time.
5. The method for processing flat yellow tea as claimed in claim 1, wherein the spread thickness of the tea leaves in the step 11) is 2-3 cm.
6. The method for processing flat yellow tea as claimed in claim 1, wherein the flat tea frying machine in the steps 3) and 7) is a 6CCB-981 flat tea frying machine manufactured by silver ball machinery of Zhejiang.
7. The method for processing flat yellow tea as claimed in claim 1, wherein the tea-leaf roasting machine in the step 10) is a 6CMG-72 type tea-leaf roasting machine manufactured by tsiang ball mechanical ltd.
8. The method for processing flat yellow tea as claimed in claim 1, wherein the tea baking machine in the step 11) is a JY-6CHZ-7B tea baking machine manufactured by fujiayou tea mechanical intelligence science and technology ltd.
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| CN202010162159 | 2020-03-10 | ||
| CN2020101621599 | 2020-03-10 |
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| CN109566788A (en) * | 2019-01-25 | 2019-04-05 | 池州芦山生态农庄科技开发有限公司 | A kind of production system making nine Huaan tea |
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Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101185467A (en) * | 2007-12-18 | 2008-05-28 | 叶有奇 | Method for processing tea like white jade and the tea like white jade processed by the method |
| CN102715290A (en) * | 2012-07-05 | 2012-10-10 | 丽水市农业科学研究院 | Processing method of yellow longjing tea |
| CN105494699A (en) * | 2015-12-15 | 2016-04-20 | 广西昭平县凝香翠茶厂 | Processing method of green tea |
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| CN107197975A (en) * | 2017-06-29 | 2017-09-26 | 刘超建 | Sweet perfume yellow tea |
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