CN113925101A - Processing method of manual yellow tea of cereal rain chamomile - Google Patents
Processing method of manual yellow tea of cereal rain chamomile Download PDFInfo
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- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a method for processing manual yellow tea of cereal rain chamomile, which comprises the following steps: (1) selecting fresh leaves; (2) de-enzyming; (3) stewing to yellow; (4) shaping; (5) binding flowers; (6) embossing; (7) primary drying; (8) repeated stewing; (9) a small fire; (10) obtaining a finished product by sufficient fire; according to the processing method of the manual yellow tea of the cereal rain chamomile, provided by the invention, the ornamental value and the taste of the prepared yellow tea are greatly improved, the quality is improved, and an important role is played in market competition for the yellow tea.
Description
Technical Field
The invention belongs to the technical field of tea processing technology, and particularly relates to a method for processing manual yellow tea of cereal rain chamomile.
Background
During the processing, under certain damp and hot conditions, polyphenols are converted into soluble substances, and isomerization is carried out simultaneously, so that the yellow tea soup has mellow taste. Meanwhile, the protein can be promoted to be decomposed into amino acid, the starch is converted into soluble saccharide, and the sugar is combined with the amino acid to form a sugar amine compound which participates in the composition of the tea aromatic substances. A large amount of digestive enzymes are generated in the process of stewing yellow, so that the tea has the work efficiency of invigorating stomach and eliminating cold for spleen and stomach, and the weight-losing and health-preserving effects of the tea are exerted.
The traditional yellow tea is made of strip-shaped tea, so that the strip-shaped tea has no ornamental value, the first impression of a consumer is not good, the sales volume of the strip-shaped tea is not affected, and the product processed by the traditional yellow tea processing technology has bitter taste and mouthfeel.
Disclosure of Invention
The invention aims to provide a method for processing manual yellow tea of cereal rain chamomile, which aims to overcome the defects in the prior art.
The technical scheme adopted by the invention is as follows:
a method for processing manual yellow tea of cereal rain chamomile comprises the following steps:
(1) selecting fresh leaves: picking two or three leaves of a bud, strengthening the bud head, and uniformly standing spring chrysanthemum, and spreading for cooling for 3-4 hours after picking to obtain fresh leaves for later use;
(2) de-enzyming: deactivating the fresh leaves in the step (1) at a high temperature by using a flat pot, frying at 160-;
(3) stewing to yellow; taking the enzyme-deactivated leaves in the step (2) out of the pot, immediately performing closed yellowing, stacking the enzyme-deactivated leaves with the thickness of 20-30 cm, covering the tea leaves with wet cotton cloth, and after 60 minutes, turning the color of the enzyme-deactivated leaves to yellow to obtain the closed-yellowing leaves;
(4) shaping: placing the yellow leaves prepared in the step (3) in a pot at the temperature of 100-;
(5) and (3) flower binding: tidying and binding the primary formed leaves prepared in the step (4) into bundles with tea buds, and obtaining scented tea bundles when the tea buds are required to be tidy, uniform and compact;
(6) embossing: uniformly dividing each flower of the scented tea bundle prepared in the step (5) to the periphery by hands, putting the flower on a wood board, covering and pressing every 30 flowers by a flat wood board, and taking out the flower after 5 minutes;
(7) primary baking: uniformly and loosely spreading the flower bodies of the scented tea bundles embossed in the step (6) on a drying cage, slowly drying the flower bodies with small fire for 5 to 6 minutes, and drying the flower bodies until the flower bodies are dried to 5 to 6 degrees;
(8) and (3) repeated smoldering: drying the primarily dried scented tea bundles in the step (7) and then suffocating immediately, covering the tea leaves with wet cotton cloth, and spreading for 10 hours;
(9) small fire: placing the scented tea bundles after repeated suffocating in a baking cage with the temperature raised to 60-70 ℃, slowly baking with small fire until seven or eight flowers are dried, and spreading;
(10) and (3) full fire: the temperature of the baking cage is changed to 50-60 ℃, the baking is slowly carried out by small fire, the baking is carried out until the baking is completely dry, and then the finished product is prepared and sealed for storage.
It is preferable that: the uniformity in the step (5) means that the sizes of the strip ropes and the flower bodies are consistent, and the uniformity of the sizes can keep the loss rate of the whole water content to be constant and uniform speed when the tea leaves are heated, so that the processing effect is ensured.
It is preferable that: the length of the scented tea bunch in the step (5) is 3.5 cm, the scented tea bunch is bundled by cotton threads 2 cm away from the root of the scented tea bunch, the scented tea bunch is cut 1.5 cm away from the cotton threads, 30-40 buds of each flower in the scented tea bunch weigh 2.5-3.5 g after each flower is dried, the overall formatting of the scented tea bunch is beneficial to processing and is more beneficial to binding in the bundling process, and the bundled lines of the scented tea bunch are prevented from being loose after drying.
It is preferable that: in the step (7), the temperature of the initial baking is 75-85 ℃, the temperature is too high, the leaf surfaces are easily burnt, the temperature is too low, the water loss is slow, the water is easily generated, the stuffy taste is generated, and the quality is influenced.
It is preferable that: and (4) spreading for 18-22 hours in the step (9), and diffusing part of the scented tea bundle to the surface by using the residual heat of the drying cage, and bringing out the peculiar smell remained in the yellow tea while diffusing the water outwards so as to improve the mellow smell of the tea.
The invention has the beneficial effects that: the invention adopts special flower-rolling and embossing processes to make the size of the tea flower bunch uniform, the whole water loss rate is kept constant and uniform when the tea is heated, the processing effect is ensured, in the flower-rolling process, the length of the tea flower bunch is kept to be 3.5 cm, the tea flower bunch is bundled by cotton thread at the position 2 cm away from the root of the flower bunch, the distance from the cotton thread is 1.5 cm, 30-40 bud heads of each flower in the flower bunch are cut, the weight of each flower is 2.5-3.5 g after being dried, the whole formatting of the tea flower bunch is beneficial to processing, is more beneficial to being tightly bound in the binding process, the bundling of the tea flower bunch is loosened after preventing drying, the temperature is kept to be 75-85 ℃ in the primary drying process through repeated experiments, the phenomenon that the temperature is too high, the scorching is easy to cause, the temperature is too low, the water is slowly lost and easily generates water stuffy flavor, the quality is influenced, in the slow drying process of small fire, the spreading time is 18-22 hours, partial water in the scented tea bundle is diffused to the surface by using the residual heat of the drying cage, the peculiar smell remained in the yellow tea is brought out while the water is diffused outwards, and the mellow fragrance of the tea is improved; the soup color is bright yellow; the fragrance is tender and sweet; the taste is mellow, sweet and cool; the tea leaves have the characteristics of tender and multiple buds, tender yellow and bright, uniform and the like, the ornamental value and the taste are greatly improved, the quality is improved, and the tea leaves play an important role in market competition.
Detailed Description
Example 1
A method for processing manual yellow tea of cereal rain chamomile comprises the following steps:
(1) selecting fresh leaves: picking two or three leaves of a bud, strengthening the bud head, and uniformly standing spring chrysanthemum, and spreading for cooling for 3-4 hours after picking to obtain fresh leaves for later use;
(2) de-enzyming: deactivating the fresh leaves in the step (1) at a high temperature by using a flat pot, frying at 160-;
(3) stewing to yellow; taking the enzyme-deactivated leaves in the step (2) out of the pot, immediately performing closed yellowing, stacking the enzyme-deactivated leaves with the thickness of 20-30 cm, covering the tea leaves with wet cotton cloth, and after 60 minutes, turning the color of the enzyme-deactivated leaves to yellow to obtain the closed-yellowing leaves;
(4) shaping: placing the yellow leaves prepared in the step (3) in a pot at the temperature of 100-;
(5) and (3) flower binding: tidying and binding the primary formed leaves prepared in the step (4) into bundles with tea buds, and obtaining scented tea bundles when the tea buds are required to be tidy, uniform and compact;
(6) embossing: uniformly dividing each flower of the scented tea bundle prepared in the step (5) to the periphery by hands, putting the flower on a wood board, covering and pressing every 30 flowers by a flat wood board, and taking out the flower after 5 minutes;
(7) primary baking: uniformly and loosely spreading the flower bodies of the scented tea bundles embossed in the step (6) on a drying cage, slowly drying the flower bodies with small fire for 5 to 6 minutes, and drying the flower bodies until the flower bodies are dried to 5 to 6 degrees;
(8) and (3) repeated smoldering: drying the primarily dried scented tea bundles in the step (7) and then suffocating immediately, covering the tea leaves with wet cotton cloth, and spreading for 10 hours;
(9) small fire: placing the scented tea bundles after repeated suffocating in a baking cage with the temperature raised to 60-70 ℃, slowly baking with small fire until seven or eight flowers are dried, and spreading;
(10) and (3) full fire: the temperature of the baking cage is changed to 50-60 ℃, the baking is slowly carried out by small fire, the baking is carried out until the baking is completely dry, and then the finished product is prepared and sealed for storage.
The uniformity in the step (5) refers to the consistent sizes of the strip ropes and the flower bodies.
The length of the scented tea bunch in the step (5) is 3 cm, the scented tea bunch is bundled by cotton threads 2 cm away from the root of the flower bunch, the scented tea bunch is cut 1.5 cm away from the cotton threads, each flower in the flower bunch has 30 bud heads, and the weight of each flower is 2.5 g after being dried;
the primary drying temperature in the step (7) is 75 ℃;
the spreading time in the step (9) is 18 hours.
Example 2
A method for processing manual yellow tea of cereal rain chamomile is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting fresh leaves: picking two or three leaves of a bud, strengthening the bud head, and uniformly standing spring chrysanthemum, and spreading for cooling for 3-4 hours after picking to obtain fresh leaves for later use;
(2) de-enzyming: deactivating the fresh leaves in the step (1) at a high temperature by using a flat pot, frying at 160-;
(3) stewing to yellow; taking the enzyme-deactivated leaves in the step (2) out of the pot, immediately performing closed yellowing, stacking the enzyme-deactivated leaves with the thickness of 20-30 cm, covering the tea leaves with wet cotton cloth, and after 60 minutes, turning the color of the enzyme-deactivated leaves to yellow to obtain the closed-yellowing leaves;
(4) shaping: placing the yellow leaves prepared in the step (3) in a pot at the temperature of 100-;
(5) and (3) flower binding: tidying and binding the primary formed leaves prepared in the step (4) into bundles with tea buds, and obtaining scented tea bundles when the tea buds are required to be tidy, uniform and compact;
(6) embossing: uniformly dividing each flower of the scented tea bundle prepared in the step (5) to the periphery by hands, putting the flower on a wood board, covering and pressing every 30 flowers by a flat wood board, and taking out the flower after 5 minutes;
(7) primary baking: uniformly and loosely spreading the flower bodies of the scented tea bundles embossed in the step (6) on a drying cage, slowly drying the flower bodies with small fire for 5 to 6 minutes, and drying the flower bodies until the flower bodies are dried to 5 to 6 degrees;
(8) and (3) repeated smoldering: drying the primarily dried scented tea bundles in the step (7) and then suffocating immediately, covering the tea leaves with wet cotton cloth, and spreading for 10 hours;
(9) small fire: placing the scented tea bundles after repeated suffocating in a baking cage with the temperature raised to 60-70 ℃, slowly baking with small fire until seven or eight flowers are dried, and spreading;
(10) and (3) full fire: the temperature of the baking cage is changed to 50-60 ℃, the baking is slowly carried out by small fire, the baking is carried out until the baking is completely dry, and then the finished product is prepared and sealed for storage.
The uniformity in the step (5) refers to the consistent sizes of the strip ropes and the flower bodies.
The length of the scented tea bunch in the step (5) is 3.2 cm, the scented tea bunch is bundled by cotton threads 2 cm away from the root of the scented tea bunch, the scented tea bunch is cut 1.5 cm away from the cotton threads, 35 buds of each flower in the scented tea bunch are cut, and the weight of each flower is 3 g after being dried.
The primary drying temperature in the step (7) is 80 ℃.
The spreading time in the step (9) is 20 hours.
Example 3
A method for processing manual yellow tea of cereal rain chamomile is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting fresh leaves: picking two or three leaves of a bud, strengthening the bud head, and uniformly standing spring chrysanthemum, and spreading for cooling for 3-4 hours after picking to obtain fresh leaves for later use;
(2) de-enzyming: deactivating the fresh leaves in the step (1) at a high temperature by using a flat pot, frying at 160-;
(3) stewing to yellow; taking the enzyme-deactivated leaves in the step (2) out of the pot, immediately performing closed yellowing, stacking the enzyme-deactivated leaves with the thickness of 20-30 cm, covering the tea leaves with wet cotton cloth, and after 60 minutes, turning the color of the enzyme-deactivated leaves to yellow to obtain the closed-yellowing leaves;
(4) shaping: placing the yellow leaves prepared in the step (3) in a pot at the temperature of 100-;
(5) and (3) flower binding: tidying and binding the primary formed leaves prepared in the step (4) into bundles with tea buds, and obtaining scented tea bundles when the tea buds are required to be tidy, uniform and compact;
(6) embossing: uniformly dividing each flower of the scented tea bundle prepared in the step (5) to the periphery by hands, putting the flower on a wood board, covering and pressing every 30 flowers by a flat wood board, and taking out the flower after 5 minutes;
(7) primary baking: uniformly and loosely spreading the flower bodies of the scented tea bundles embossed in the step (6) on a drying cage, slowly drying the flower bodies with small fire for 5 to 6 minutes, and drying the flower bodies until the flower bodies are dried to 5 to 6 degrees;
(8) and (3) repeated smoldering: drying the primarily dried scented tea bundles in the step (7) and then suffocating immediately, covering the tea leaves with wet cotton cloth, and spreading for 10 hours;
(9) small fire: placing the scented tea bundles after repeated suffocating in a baking cage with the temperature raised to 60-70 ℃, slowly baking with small fire until seven or eight flowers are dried, and spreading;
(10) and (3) full fire: the temperature of the baking cage is changed to 50-60 ℃, the baking is slowly carried out by small fire, the baking is carried out until the baking is completely dry, and then the finished product is prepared and sealed for storage.
The uniformity in the step (5) refers to the consistent sizes of the strip ropes and the flower bodies.
The length of the scented tea bunch in the step (5) is 3.5 cm, the scented tea bunch is bundled by cotton threads 2 cm away from the root of the scented tea bunch, the scented tea bunch is cut 1.5 cm away from the cotton threads, each flower in the scented tea bunch has 40 bud heads, and the weight of each flower is 3.5 g after being dried.
And (4) the primary baking temperature in the step (7) is 85 ℃.
The spreading time in the step (9) is 20 hours.
Comparative example 1
This comparative example was compared with example 1, and the operation in step (5) was not performed, except that the process steps were the same.
Comparative example 2
This comparative example was compared with example 2, and the operation in step (6) was not performed, except that the process steps were the same.
Comparative example 3
This comparative example was compared with example 3, and the procedure in step (9) was not conducted, and step (10) was conducted as it is, except that the procedure was the same.
Control group
Commercial hand-made yellow tea of valley rain chamomile is adopted.
The 7 kinds of manual yellow tea are respectively used, firstly, flower components such as flower bud, calyx and the like in a tea sample are picked out, then 3.0g of representative tea sample is weighed and placed in a 150 ml refined tea evaluation cup, the cup is filled with Buddha water, the cup is covered, timing is carried out, the tea is brewed for 3 min, tea soup is sequentially drained into the tea evaluation cup at constant speed according to the brewing sequence for evaluating the color and the taste of the tea soup, leaves are left in the cup, the freshness and the purity of the aroma of the leaf bottom in the cup are evaluated, then, cotton water is injected for the second time, the cup is covered, timing is carried out, the tea soup is brewed for 5 min, then, the tea soup is sequentially drained at constant speed according to the brewing sequence for evaluating the color and the taste of the tea, leaves are left in the cup for evaluating the degree and the persistence of the aroma, then, the color, the aroma and the taste of the tea are comprehensively evaluated, and finally, the leaf bottom is evaluated.
According to GB/T23776-:
TABLE 1
As can be seen from the table 1, the appearance, liquor color, aroma, taste, leaf bottom and other quality factors of the grain rain chamomile handmade yellow tea of the embodiment are all superior to the quality of the comparison group handmade yellow tea, so that the grain rain chamomile handmade yellow tea processing method provided by the invention can be obtained, the ornamental value and the taste of the prepared grain rain chamomile handmade yellow tea are greatly improved, the quality is improved, and the grain rain chamomile handmade yellow tea plays an important role in market competition.
The above description is only for the preferred embodiment of the present invention, but the present invention is not limited to the scope of the implementation, and all the equivalent embodiments changed or modified according to the concept of the present invention should be within the scope of the protection of the present invention without departing from the spirit covered by the description and the embodiments.
Claims (5)
1. A method for processing manual yellow tea of cereal rain chamomile is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting fresh leaves: picking two or three leaves of a bud, strengthening the bud head, and uniformly standing spring chrysanthemum, and spreading for cooling for 3-4 hours after picking to obtain fresh leaves for later use;
(2) de-enzyming: deactivating the fresh leaves in the step (1) at a high temperature by using a flat pot, frying at 160-;
(3) stewing to yellow; taking the enzyme-deactivated leaves in the step (2) out of the pot, immediately performing closed yellowing, stacking the enzyme-deactivated leaves with the thickness of 20-30 cm, covering the tea leaves with wet cotton cloth, and after 60 minutes, turning the color of the enzyme-deactivated leaves to yellow to obtain the closed-yellowing leaves;
(4) shaping: placing the yellow leaves prepared in the step (3) in a pot at the temperature of 100-;
(5) and (3) flower binding: tidying and binding the primary formed leaves prepared in the step (4) into bundles with tea buds, and obtaining scented tea bundles when the tea buds are required to be tidy, uniform and compact;
(6) embossing: uniformly dividing each flower of the scented tea bundle prepared in the step (5) to the periphery by hands, putting the flower on a wood board, covering and pressing every 30 flowers by a flat wood board, and taking out the flower after 5 minutes;
(7) primary baking: uniformly and loosely spreading the flower bodies of the scented tea bundles embossed in the step (6) on a drying cage, slowly drying the flower bodies with small fire for 5 to 6 minutes, and drying the flower bodies until the flower bodies are dried to 5 to 6 degrees;
(8) and (3) repeated smoldering: drying the primarily dried scented tea bundles in the step (7) and then suffocating immediately, covering the tea leaves with wet cotton cloth, and spreading for 10 hours;
(9) small fire: placing the scented tea bundles after repeated suffocating in a baking cage with the temperature raised to 60-70 ℃, slowly baking with small fire until seven or eight flowers are dried, and spreading;
(10) and (3) full fire: the temperature of the baking cage is changed to 50-60 ℃, the baking is slowly carried out by small fire, the baking is carried out until the baking is completely dry, and then the finished product is prepared and sealed for storage.
2. The method for processing the manual yellow tea of the valley rain chamomile according to claim 1, wherein the method comprises the following steps: the uniformity in the step (5) refers to the consistent sizes of the strip ropes and the flower bodies.
3. The method for processing the manual yellow tea of the valley rain chamomile according to claim 1, wherein the method comprises the following steps: the length of the scented tea bunch in the step (5) is 3-3.5 cm, cotton threads are bundled at a position 2 cm away from the roots of the scented tea bunch, the scented tea bunch is cut off at a distance 1.5 cm away from the cotton threads, 30-40 buds of each flower in the scented tea bunch, and the weight of each flower after being dried is 2.5-3.5 g.
4. The method for processing the manual yellow tea of the valley rain chamomile according to claim 1, wherein the method comprises the following steps: the primary drying temperature in the step (7) is 75-85 ℃.
5. The method for processing the manual yellow tea of the valley rain chamomile according to claim 1, wherein the method comprises the following steps: the spreading time in the step (9) is 18-22 hours.
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