CN112741166A - Method for processing Yunnan big-leaf yellow tea - Google Patents
Method for processing Yunnan big-leaf yellow tea Download PDFInfo
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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
-
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for processing Yunnan big-leaf yellow tea, which comprises the following steps: s1 picking and withering fresh leaves: withering the picked fresh leaves; s2 fixation: de-enzyming by adopting a frying pan or a roller de-enzyming machine; s3 first-time yellow-stewing: cooling the tea leaves to 30-50 ℃, piling and stewing the tea leaves for 30-60 min while the tea leaves are hot, and spreading the tea leaves to a thickness of 10-30 cm; s4 twisting: sending the tea leaves to a rolling machine for rolling while the tea leaves are hot; s5 drying: the tea leaves are irradiated by sunlight or dried by a dryer until the water content of the tea leaves is 25 to 35 percent; s6, second-time yellow-sealing: cooling the tea leaves to 30-50 ℃, piling and yellow-mixing the tea leaves for 120-180 min while the tea leaves are hot again, and spreading the tea leaves to a thickness of 10-30 cm; and S7 drying. The processing method of the Yunnan big-leaf yellow tea reduces the water stuffiness and the bitter taste and increases the fragrance permeability.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a method for processing Yunnan large-leaf yellow tea.
Background
The yellow tea is one of the traditional six teas in China, is a unique tea in China, and the special yellow smoldering process not only creates unique 'three-yellow' (dry tea yellow, yellow soup color and yellow leaf bottom) characteristics, but also can generate complex biochemical changes in the yellow smoldering process, decompose bitter substances and form the intrinsic quality characteristics of fresh and pleasant aroma and thick and refreshing taste. The yellow tea is rich in tea polyphenol, amino acid, soluble sugar, vitamin and other rich nutrient substances, and has obvious effect of preventing and treating the esophageal cancer. In addition, more than 85% of natural substances in the fresh yellow tea leaves are reserved, and the substances have special effects on cancer prevention, cancer resistance, sterilization and inflammation diminishing and are beyond the reach of other tea leaves. At present, yellow tea in China mainly comprises Sichuan Mengding yellow bud, Anhuoshan yellow bud, Wanxi yellow tea, Zhejiang Pingyang yellow soup, Hubei Yuanan Luyuan tea, Guangdong Dayeqing, Hunan Junshan silver needle, Beigang Maojian tea, Wei Maojian tea and the like. The yellow tea has the common quality characteristics of the yellow tea, and has characteristics due to different tenderness, yellow smoldering modes and yellow smoldering degrees of fresh leaves. In recent years, yellow tea is more and more recognized and favored by consumers due to its fresh and mellow taste and unique health care effect. The market demand is gradually expanded, and the tea is considered as the tea with the most development potential in the next years, thereby bringing great development space for the yellow tea industry.
The traditional processing technology of the yellow tea comprises four basic procedures of water-removing, rolling, yellow-sealing and drying. The yellow-blocking process is positioned after rolling, because the tea leaves are crushed by rolling cell walls, water in cells seeps out to submerge the tea leaves, and the yellow-blocking process can cause the tea leaves to have heavy water-blocking taste and poor fragrance permeability. Moreover, because the chemical substances contained in the Yunnan large-leaf tea leaves are high in tea polyphenol content and heavy in bitter taste, the traditional yellow tea generally takes the small-leaf tea leaves as raw materials.
Disclosure of Invention
In view of the current state of the prior art, the invention aims to provide a method for processing Yunnan big-leaf yellow tea, which can reduce the stuffy taste and bitter taste of the yellow tea and increase the fresh and mellow degree of the taste.
In order to solve the technical problems, the method for processing the Yunnan big-leaf yellow tea provided by the invention comprises the following steps:
s1, picking and withering fresh leaves: picking fresh leaves with one bud and two leaves or three leaves from a Yunnan large-leaf variety tea tree, and withering the picked fresh leaves;
s2, fixation: deactivating enzymes of the fresh leaves withered in the step S1 by using a frying pan or a roller water-removing machine;
s3, first time of yellow sealing: cooling the tea leaves subjected to water removing in the step S2 to 30-50 ℃, piling and stewing for yellowing for 30-60 min while the tea leaves are hot, and spreading the tea leaves with the thickness of 10-30 cm;
s4, twisting: conveying the tea leaves subjected to the first yellow-pressing in the step S3 to a rolling machine for rolling while the tea leaves are hot;
s5, drying: the tea leaves twisted in the step S4 are irradiated by sunlight or dried by a dryer until the water content of the tea leaves is 25-35%;
s6, second-time yellow-sealing: cooling the tea leaves dried in the step S5 to 30-50 ℃, piling and stewing the tea leaves for 120-180 min while the tea leaves are hot again, and spreading the tea leaves with the thickness of 10-30 cm;
and S7, drying, namely, drying by adopting sunlight irradiation or a dryer until the water content of the tea leaves is 9-14%.
In one embodiment, the following steps are further provided after the step S6: and (5) smoking the tea leaves subjected to the yellow-sealing in the step S6 until the tea leaves have pine smoke fragrance.
In one embodiment, the step of smoking the tea leaves subjected to the smoldering in the step S6 to have a pine smoke flavor comprises:
and (3) placing the tea leaves subjected to the yellow sealing in the step S6 on a screen mesh, burning pine under the screen mesh to bake the tea leaves on the screen mesh, and turning and stirring the tea leaves when the temperature of the lowest tea leaves contacting smoke is not more than 40 ℃ and the temperature of the tea leaves reaches 30-40 ℃, wherein the steps are repeated and baking is carried out for 24-48 hours in total.
In one embodiment, the following steps are further provided after the step S7: and (4) putting the tea leaves dried in the step (S7) into a sealing package, and sealing and storing for more than half a year.
In one embodiment, the age of the tea tree in step S1 is more than 5 years.
In one embodiment, the water-removing time of step S2 is 5min to 15min, and the water content is 60% to 70%.
In one embodiment, the rolling time of step S4 is 50min to 90min, so that the leaf cell breakage rate is 50% to 70%, and the strip forming rate is more than 80%.
Compared with the prior art, the processing method of the Yunnan big-leaf yellow tea has the following beneficial effects:
(1) according to the processing method, the tea leaves are hot and yellow after being de-enzymed, a part of water is lost in the tea leaves while the tea leaves are yellow, and the taste and aroma of the tea leaves are greatly improved; meanwhile, the yellow-smoldering process redistributes the moisture of the tea leaves, so that the subsequent rolling and shaping are convenient.
(2) According to the processing method, a pile fermentation and re-kneading shaping process is added to the traditional yellow tea processing process, so that the polyphenol substances are subjected to oxidation reaction as much as possible under the action of damp heat to form the characteristic of red soup;
(3) the processing method of the invention smokes after the second yellow smoldering, and the tea absorbs a large amount of loose smoke fragrance in the smoking process, so that the tea has thick and pure loose smoke fragrance and sweet taste, and the advantage of mellow and unsmooth yellow tea is kept.
(4) The processing method of the invention enhances the damp-heat effect in the process of the big-leaf yellow tea smoldering by a dryer or a solar heating mode, promotes the conversion of the big-leaf yellow tea polyphenols and other contained substances, achieves the purposes of reducing the bitter taste of the Yunnan big-leaf tea, enhancing the fresh and mellow degree and improving the quality of the big-leaf yellow tea.
Detailed Description
The present invention will be described in detail with reference to examples. It should be noted that the following examples are not intended to limit the present invention in any manner.
Example one
Step S1, picking and withering fresh leaves: picking fresh leaves with one bud and two leaves from a Yunnan large-leaf variety tea tree, thinly spreading the picked fresh leaves on a clean bamboo curtain for withering, wherein the age of the tea tree is more than 5 years, and the withering time is 1 hour.
Step S2, fixation: the electric heating de-enzyming pot is adopted for de-enzyming, the leaf feeding amount is 4kg per pot, the pot temperature is 160 ℃, and the de-enzyming time is 15 min.
Step S3, first time of yellow sealing: and (4) cooling the tea leaves subjected to water removing in the step S2 to 50 ℃, quickly putting the tea leaves into a bamboo basket or a fermentation basket for hot yellow sealing, wherein the stacking thickness is 30cm, the time is 60min, and the temperature is 50 ℃ until most of the leaf color turns yellow.
Step S4, twisting: taking out the tea subjected to first yellowing in the step S3, and putting the tea into a rolling machine for rolling while the tea is hot, wherein the rolling time is 50min, so that the damage rate of leaf cells reaches 50%, and the strip forming rate is more than 80%. Under the action of damp heat, the utility model is not only beneficial to twisting into strips, but also has the function of stuffiness and yellowing. The kneading force is light, the tea juice is prevented from being squeezed out, and the color and luster become black.
Step S5, drying: and (5) drying the tea leaves kneaded in the step (S4) by using a dryer until the water content is 25%.
Step S6, second time of yellow sealing: and (4) putting the tea leaves primarily dried in the step (S5) into a bamboo basket again for hot yellow sealing, wherein the stacking thickness is 30cm, the time is 180min, and the temperature is 30 ℃ until most of the leaf color turns yellow. Under the action of damp heat, the tea is further yellowed by being subjected to stuffy and yellow secondary fermentation by using the activity of exogenous enzyme, so that yellow soup is formed, and simultaneously, the bitter taste disappears, and the taste is mellow, sweet.
Step S7 drying: and (3) drying the tea leaves by using a dryer until the water content of the tea leaves is 9%.
Example two
Step S1, picking and withering fresh leaves: picking fresh leaves with one bud and two leaves from a Yunnan large-leaf variety tea tree, thinly spreading the picked fresh leaves on a clean bamboo curtain for withering, wherein the age of the tea tree is 10 years, and the withering time is 3 hours.
Step S2, fixation: an 80-type roller fixation machine is adopted, the leaf feeding amount is 300 kg-500 kg/h, the fixation temperature is not more than 200 ℃, and the fixation time is 45 seconds.
Step S3 first time of yellowing: and (4) cooling the tea leaves subjected to water removing in the step S2 to 50 ℃, quickly putting the tea leaves into a bamboo basket or a fermentation basket for hot yellow sealing, wherein the stacking thickness is 20cm, the time is 60min, and the temperature is 50 ℃ until most of the leaf color turns yellow.
Step S4 rolling: taking out the tea leaves subjected to first yellowing in the step S3, and putting the tea leaves into a rolling machine for rolling while the tea leaves are hot, wherein the rolling time is 90min, so that the damage rate of leaf cells reaches 80%, and the strip forming rate is over 80%. Under the action of damp heat, the utility model is not only beneficial to twisting into strips, but also has the function of stuffiness and yellowing. The kneading force is light, the tea juice is prevented from being squeezed out, and the color and luster become black.
Step S5 drying: and (5) placing the tea leaves twisted in the step (S4) in the sun, spreading the tea leaves to a thickness of 10-20 cm, properly turning over the tea leaves to ensure that the tea leaves are dehydrated uniformly, and drying the tea leaves until the water content is 30%.
Step S6, second time of yellow sealing: and (4) putting the tea leaves primarily dried in the step (S5) into a bamboo basket again for hot yellow sealing, wherein the stacking thickness is 20cm, the time is 120min, the temperature is 30 ℃, and most of the leaf color turns yellow.
Step S7, smoking: and (5) smoking the tea subjected to the yellow-pressing in the step S6 by using pine smoke until the tea has pine smoke fragrance. The specific method comprises the following steps: building green house similar to that used for curing small black tea, placing pine branches for smoking on the ground, stacking tea leaves on the building with the height of 1-2 m, adopting a fence or a stainless steel screen woven by bamboos as a floor slab, slowly drying the lowest tea leaves at the temperature lower than 40 ℃ until the temperature of the lowest tea leaves contacting the smoke is not more than 40 ℃, turning and stirring the tea leaves when the temperature of the tea leaves reaches 30-40 ℃, and repeating the steps for drying for 24-48 hours until the water content of the tea leaves is less than 10%.
Step S8, drying: and (4) drying the smoked tea leaves obtained in the step (S7) in the sun, wherein the tea leaves are spread to be 20cm in thickness, so that the smoke smell and the irritation of the smoked tea leaves are reduced, the taste is softer, and the quality is improved. Repeatedly drying until the water content of the tea leaves is 10%.
EXAMPLE III
Step S1, picking and withering fresh leaves: picking fresh leaves with one bud and two leaves from a Yunnan large-leaf variety tea tree, thinly spreading the picked fresh leaves on a clean bamboo curtain for withering, wherein the age of the tea tree is 10 years, and the withering time is 5 hours.
Step S2, fixation: an 80-type roller fixation machine is adopted, the leaf feeding amount is 300 kg-500 kg/h, the fixation temperature is not more than 200 ℃, and the fixation time is 45 seconds.
Step S3 first time of yellowing: and (4) cooling the tea leaves subjected to water removing in the step S2 to 50 ℃, quickly putting the tea leaves into a bamboo basket or a fermentation basket for hot yellow sealing, wherein the stacking thickness is 20cm, the time is 60min, and the temperature is 50 ℃ until most of the leaf color turns yellow.
Step S4 rolling: taking out the tea leaves subjected to first yellowing in the step S3, and putting the tea leaves into a rolling machine for rolling while the tea leaves are hot, wherein the rolling time is 90min, so that the damage rate of leaf cells reaches 80%, and the strip forming rate is over 80%. Under the action of damp heat, the utility model is not only beneficial to twisting into strips, but also has the function of stuffiness and yellowing. The kneading force is light, the tea juice is prevented from being squeezed out, and the color and luster become black.
Step S5 drying: and (5) placing the tea leaves twisted in the step (S4) in the sun, spreading the tea leaves to a thickness of 10-20 cm, properly turning over the tea leaves to ensure that the tea leaves are dehydrated uniformly, and drying the tea leaves until the water content is 35%.
Step S6, second time of yellow sealing: and (4) putting the tea leaves primarily dried in the step (S5) into a bamboo basket again for hot yellow sealing, wherein the stacking thickness is 20cm, the time is 120min, the temperature is 30 ℃, and most of the leaf color turns yellow.
Step S7, smoking: and (5) smoking the tea subjected to the yellow-pressing in the step S6 by using pine smoke until the tea has pine smoke fragrance. The specific method comprises the following steps: building green house similar to that used for curing small black tea, placing pine branches for smoking on the ground, stacking tea leaves on the building with the height of 1-2 m, adopting a fence or a stainless steel screen woven by bamboos as a floor slab, slowly drying the lowest tea leaves at the temperature lower than 40 ℃ until the temperature of the lowest tea leaves contacting the smoke is not more than 40 ℃, turning and stirring the tea leaves when the temperature of the tea leaves reaches 30-40 ℃, and repeating the steps for drying for 24-48 hours until the water content of the tea leaves is less than 10%.
Step S8, drying: and (4) drying the smoked tea leaves obtained in the step (S7) in the sun, wherein the tea leaves are spread to be 20cm in thickness, so that the smoke smell and the irritation of the smoked tea leaves are reduced, the taste is softer, and the quality is improved. Repeatedly drying until the water content of the tea leaves is 14%.
Step S9 seal save: sealing the dried tea leaves with an aluminum foil bag for more than half a year. The tea quality is further converted while the aroma is kept, so that the tea is mellow and sweet in taste and is brewing-resistant.
Comparative example:
picking Yunnan large-leaf tea tree varieties as raw materials, adopting a traditional yellow tea processing technology, and being different from the embodiment 1-3 in that: directly putting into a rolling machine for rolling after de-enzyming, wherein the rolling time is 90min, putting into a bamboo basket for yellowing after rolling, the stacking thickness is 20cm, the time is 120min until most of the leaf color turns yellow, and drying after yellowing until the water content of the tea leaves is 8%.
The quality of the tea leaves obtained in examples 1 to 3 and comparative example 1 was evaluated by referring to the national standard sensory evaluation method for tea leaves (GB/T23776 to 2009) by professional tea leaf judges according to the five factors of "appearance, liquor color, aroma, taste and leaf bottom", and the results are shown in table 1.
Table 1: sensory evaluation results of the Guangdong large-leaf yellow tea obtained in the tea processing process examples and comparative examples
| Outer shape | Fragrance | Color of soup | Taste of the product | Leaf bottom | |
| Example one | Light yellow | Pine cigarette incense | Huang Liang | Glycol | Fat and tender |
| Example two | Light yellow | Pine cigarette incense | Orange yellow | Glycol | Fat and tender |
| Comparative example | Brown and yellow | Pure and clear | Huang Ming | Sweet and refreshing drink | Light yellow |
Therefore, the tea leaves processed by the method for processing the Yunnan big-leaf yellow tea reduce the stuffy taste and the bitter taste of the yellow tea and increase the fresh and mellow degree of the taste.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (7)
1. A processing method of Yunnan big-leaf yellow tea is characterized by comprising the following steps:
s1, picking and withering fresh leaves: picking fresh leaves with one bud and two leaves or three leaves from a Yunnan large-leaf variety tea tree, and withering the picked fresh leaves;
s2, fixation: deactivating enzymes of the fresh leaves withered in the step S1 by using a frying pan or a roller water-removing machine;
s3, first time of yellow sealing: cooling the tea leaves subjected to water removing in the step S2 to 30-50 ℃, piling and stewing for yellowing for 30-60 min while the tea leaves are hot, and spreading the tea leaves with the thickness of 10-30 cm;
s4, twisting: conveying the tea leaves subjected to the first yellow-pressing in the step S3 to a rolling machine for rolling while the tea leaves are hot;
s5, drying: the tea leaves twisted in the step S4 are irradiated by sunlight or dried by a dryer until the water content of the tea leaves is 25-35%;
s6, second-time yellow-sealing: cooling the tea leaves dried in the step S5 to 30-50 ℃, piling and stewing the tea leaves for 120-180 min while the tea leaves are hot again, and spreading the tea leaves with the thickness of 10-30 cm;
and S7, drying, namely, drying by adopting sunlight irradiation or a dryer until the water content of the tea leaves is 9-14%.
2. The processing method of Yunnan big-leaf yellow tea, according to claim 1, characterized in that the following steps are further provided after the step S6: and (5) smoking the tea leaves subjected to the yellow-sealing in the step S6 until the tea leaves have pine smoke fragrance.
3. The method for processing Yunnan big-leaf yellow tea as claimed in claim 2, wherein the step of smoking the tea leaves subjected to smoldering in the step S6 until the tea leaves have pine smoke fragrance comprises:
and (3) placing the tea leaves subjected to the smoldering in the step S6 on a screen mesh, burning the tea leaves on the pine baking screen mesh below the screen mesh, and turning and stirring when the temperature of the lowest tea leaves contacting smoke does not exceed 40 ℃ and the temperature of the tea leaves reaches 30-40 ℃, wherein the steps are repeated, and the tea leaves are baked for 24-48 hours in total.
4. The processing method of Yunnan big-leaf yellow tea, according to claim 1, characterized in that the following steps are further provided after the step S7: and (4) putting the tea leaves dried in the step (S7) into a sealing package, and sealing and storing for more than half a year.
5. The method for processing Yunnan big-leaf yellow tea as claimed in any one of claims 1 to 4, wherein the age of tea plant in the step S1 is 5 years or more.
6. The processing method of Yunnan big-leaf yellow tea as claimed in any one of claims 1 to 4, wherein the de-enzyming time of the step S2 is 5min to 15min, and the water content is 60% to 70%.
7. The method for processing Yunnan big-leaf yellow tea as claimed in any one of claims 1 to 4, wherein the rolling time of step S4 is 50min to 90min, so that the leaf cell breakage rate is 50% to 70%, and the strip forming rate is more than 80%.
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