CN117941757A - Processing method for changing green tea into yellow tea - Google Patents
Processing method for changing green tea into yellow tea Download PDFInfo
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- 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
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Abstract
The invention relates to the technical field of tea processing, in particular to a processing method for changing green tea into yellow tea, which comprises the following steps: softening, (2) primary stuffiness, (3) twisting, (4) re-baking, (5) re-stuffiness, (6) drying and (7) aroma improvement. According to the invention, the green tea is changed into the yellow tea, the temperature and the humidity are precisely controlled, the green tea is enabled to promote the water absorption of tea cells, the softening of the green tea is accelerated, the yellow-sealing process is added, the anaerobic reaction of the tea is improved, the active substance system of the tea is activated, the yellowing of the green tea is facilitated, the fragrance of the yellow tea is formed, the formation of small molecular substances in the tea is promoted, the appearance color and the soup color of the green tea are changed into yellow through the yellow-sealing process, and the characteristic quality of the appearance of the yellow tea is formed.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing method for changing green tea into yellow tea.
Background
Green tea is non-fermented tea processed by the processes of fixation, modeling and the like. The production range in China is very wide, including Zhejiang, anhui, guizhou, hunan and Hubei, etc. [1]. The green tea generally has an optimal drinking period of 1 year and needs to be fresh and cool. During storage, part of tea aroma is decomposed and adsorbed, unsaturated fatty acid is automatically oxidized and degraded to form a large amount of aldehyde, ketone and alcohol volatile substances, so that the original fresh aroma of the tea is lost [2], and the freshness and the taste of the green tea are reduced along with the extension of the storage time, and the value of the green tea is rapidly reduced. The green tea yield in China is maximum and reaches 80% of the tea produced in China, and phenomena such as diapause and backlog are extremely easy to occur.
Yellow tea is a tea prepared by the processes of fixation, yellow sealing and the like, and mainly contains Hunan, anhui, hubei and other places in the production area of China. The sweet and sweet (faint scent) or crispy (fruit scent) fragrance imparted by the volatile substances such as rich aldehydes, hydrocarbons and ketones contained in the sweet and sour rice wine is welcome by [1] of consumers due to the sensory characteristics of sweet taste, mellow taste, strong freshness, low bitter and astringent taste, good nutrition and health efficacy.
The change of green tea into yellow tea comprises 2 stages. The first stage, the yellow-sealing stage starts from softening tea leaves, and a large amount of digestive enzymes and serial products generated by isomerization are generated by anaerobic enzymatic oxidation and hydrolysis; the second stage occurs during the drying process. The aromatic substances of the yellow tea are largely converted or volatilized and escaped in the tea making process, and only partially participate in the aroma composition of the finished tea. The aroma quality of the yellow tea is greatly influenced by the procedures of yellow sealing and drying. Under the unique damp-heat effect of the process of 'stuffy yellow', polyphenols are subjected to non-enzymatic automatic oxidation and isomerization under the damp-heat effect to generate quinone substances, and ester catechin with bitter taste is degraded and converted into non-ester catechin and tasty theaflavin, so that the taste characteristics [3] of yellow tea 'alcohol' are increased. In the drying stage, the amino acid and soluble sugar in the tea have a downward trend, which properly reduces substances capable of forming a plurality of baking types, and is beneficial to the formation of fragrance [4].
At present, the research on changing finished green tea into yellow tea is less, and [2] such as Ren Min and the like obtains the tea with the quality characteristics of the yellow tea by carrying out dry-wet heat treatment on the finished green tea with summer heat under the condition that the water content reaches 8 percent and the yellow-sealing treatment is carried out for 6 hours at 80 ℃. However, this document only simply examines the yellow-black process, and does not have an overall production process and does not have a condition for mass production.
In order to solve the technical problems in the prior art, the invention provides a processing method for changing green tea into yellow tea, which changes the quality characteristics of the green tea into yellow tea through accurate processing and is more beneficial to quality guarantee and preservation of the green tea.
Disclosure of Invention
The invention aims to provide a processing method for changing green tea into yellow tea.
The invention is realized by adopting the following technical scheme:
The invention relates to a processing method for changing green tea into yellow tea, which comprises the following processing steps:
(1) Softening of
Softening the finished green tea:
① Steam softening, wherein the parameters are that the green tea leaves are softened by steam for 10-20s, and the process is repeated for 2-3 times;
② Heating and softening by spraying water, wherein the parameters are that the water is uniformly sprayed on the surface of green tea by a spray can, and the water is uniformly stirred and drips are not needed; filling into a sealed pocket, heating to 30-40deg.C for 10-15min, and repeating again;
the two methods can achieve the purpose of softening tea, and one method can be selected in the tea softening process;
(2) Early stuffiness
Placing the green tea softened leaves obtained by steam softening and water spraying heating softening into soft cotton paper to be wrapped, placing into a dustpan, sealing and covering, and performing yellow sealing; the first time of yellow sealing is carried out for 3 to 4 hours, and the mixture is turned and stirred once in the middle; the green tea leaves begin to turn yellow, preferably yellow green;
(3) Twisting and rolling
Naturally filling the kneading barrel with the leaf throwing amount, avoiding pressing when filling the leaves, and kneading until the tea leaves curl into strips, wherein the strip forming rate is 70%;
(4) Re-baking
Rolling the well-rolled tea leaves, and re-drying the tea leaves in a machine; parameters 70 ℃ for 5min; the water content is 30-40%;
(5) Composite stuffiness
Putting the re-baked tea leaves into soft cotton paper to be wrapped, putting the soft cotton paper into a dustpan, sealing and covering the soft cotton paper, and performing yellow sealing; the yellow sealing time is 24-48h, and the mixture is turned over and stirred for 3-4 times in the middle; the tea is orange and brown, has uniform color and luster, and has appearance quality characteristics of yellow tea;
(6) Drying
Immediately drying tea leaves with moderate yellowing, wherein the drying process comprises primary drying, spreading to cool and secondary drying, and the frying temperature is 150 ℃; the drying standard is as follows: the water content is 15-20%;
(7) Fragrance improving
Setting the temperature at 70-85deg.C for 1 hr, heating to 95-110deg.C, flavoring for 5-10min, breaking tea leaves after folding, twisting tea strips into powder, making strip rope tight and yellow brown, cooling to room temperature after extracting aroma, boxing, sealing, and preserving.
The tea tree is any one or more of Qian tea No. 1, local group species, fuding medium and small leaf species and Qian pit early.
The softening criteria of the invention are: the hand is soft, the hand is tightly held to form a cluster, the hand is loosened to slowly stretch, the stems are folded continuously, and the water content of the softened leaves is 40-45%.
The rolling equipment is 45 type, 55 type and 65 type rolling machines.
The rolling time is 5-10min, and the tea leaf forming rate is over 70%.
The relative humidity of the primary smoldering is 60-80%, and the relative humidity of the secondary smoldering is 40-50%.
The temperature of the yellow is 50 ℃.
The initial disintegrating time is 3-4h, and the re-disintegrating time is 24-48h.
The water content of the tea leaves after aroma extraction is lower than 4.0%.
Advantageous effects
Compared with the prior art, the invention has the following beneficial effects:
1. According to the invention, green tea is soft and then is yellow, the temperature and the humidity are precisely controlled, tea leaves are turned over to fully emit water, and the respiration of tea leaf cells is promoted to form absorbable nutrients; the steam softening controls the temperature of the blast air flow and the relative humidity of the air, accelerates the softening of tea leaves and provides a good basis for the yellow-sealing process; spraying water to heat and soften, uniformly spraying on the surface of green tea by using a spray can, stirring uniformly, and controlling the temperature of blast air flow and the relative humidity of air to accelerate the softening of tea; the tender leaves are prevented from being pressed when the tea leaves are rolled and packed, the rolling time is short, and the tea leaves are mainly used for shaping; and the tea is stuffy Huang Tanshe, good ventilation is maintained, the temperature, the relative humidity, the leaf temperature and the time of the stuffy yellow environment are accurately controlled, the tea is convenient to form fragrance, the formation of micromolecular substances in the tea is promoted, the quality characteristics of the yellow tea are preserved by drying, the aroma nutrient of the tea is more stable, and the quality of the yellow tea is obviously improved. The quality characteristics of the green tea are changed into yellow tea, so that the quality and the preservation of the green tea are more favorable.
2. The tea prepared by the invention has higher flavonoid content and better sensory evaluation result.
Detailed Description
The technical scheme of the invention is further specifically described by the following specific examples.
Example 1
A processing method for changing green tea into yellow tea comprises the following steps:
(1) Softening of
Softening the green tea
The parameters of the steam softening are that the green tea leaves are steamed for 10-20s by the steam, the tea leaves are softened uniformly for 2-3 times, the tea leaves are held by hands to form clusters, the hands are loosened and slowly stretched, and the water content is about 40-45%, so that the softening is completed;
the green tea is Qian tea No. 1; the softening criteria were: the hand is soft, the hand is tightly held to form a cluster, the hand is loosened to slowly stretch, the stems are folded continuously, and the water content of the softened leaves is 40-45%.
(2) Early stuffiness
And (3) putting the green tea softened leaves obtained by steam softening into soft cotton paper, wrapping, putting into a dustpan, sealing and covering, and performing yellow-sealing, wherein the yellow-sealing temperature is about 50 ℃ and the humidity is 60-80%. The first time of yellow sealing is carried out for 3 to 4 hours, and the mixture is turned and stirred once in the middle; the green tea leaves begin to turn yellow, preferably yellow-green.
(3) Twisting and rolling
The leaf throwing amount is naturally filled in a kneading barrel, the pressing is avoided during leaf loading, the kneading time is 5-10min, and the tea leaves are kneaded until the tea leaves are curled into strips, and the strip forming rate is 70%.
(4) Re-baking
Rolling the well-rolled tea leaves, and re-drying the tea leaves in a machine; parameters 70 ℃ for 5min; the water content is about 35%.
(5) Composite stuffiness
Putting the re-baked tea leaves into soft cotton paper to be wrapped, putting into a dustpan, sealing and covering, and performing yellow-sealing, wherein the yellow-sealing temperature is about 50 ℃ and the humidity is 40-50%; the yellow sealing time is 24-48h, and the mixture is turned over and stirred for 3-4 times in the middle; the orange and yellow tea has brown color, is uniform, and has appearance and quality characteristics of yellow tea.
(6) Drying
The tea leaves with moderate yellowing degree are dried immediately, and the drying process comprises primary drying, spreading for cooling and secondary drying, and the frying temperature is 150 ℃; the drying standard is as follows: the water content is 15-20%.
(7) Fragrance improving
Setting the temperature at 70-85deg.C for 1 hr, heating to 95-110deg.C, flavoring for 5-10min, breaking tea leaves after folding, twisting tea strips into powder, making strip rope tight and yellow brown, extracting fragrance, cooling to room temperature, boxing, sealing, and preserving.
Example 2
A processing method for changing green tea into yellow tea comprises the following steps:
(1) Softening of
Softening the green tea
The parameters of the water spray heating and softening are that the water spray kettle is used for uniformly spraying the water spray on the surface of the green tea, and the water spray kettle is uniformly turned over and stirred, and water drops are suitable for dripping. Filling into a sealed pocket, heating to 30-40deg.C for 10-15min, and repeating again;
The green tea is a small leaf seed in Fuding; the softening criteria were: the tea is softened uniformly, the tea is held to form clusters, the hands are loosened and slowly stretched, and the water content is about 40%, so that the softening is completed.
(2) Early stuffiness
Placing the green tea soft leaf obtained by heating and softening with water spray into soft cotton paper, packaging, placing into dustpan, sealing, covering, and sealing to yellow, wherein the temperature of sealing yellow is about 50deg.C, and the humidity is 60-80%. The first time of yellow sealing is carried out for 3 to 4 hours, and the mixture is turned and stirred once in the middle; the green tea leaves begin to turn yellow, preferably yellow-green.
(3) Twisting and rolling
Naturally filling the kneading barrel with the amount of leaves, avoiding pressing when filling the leaves, kneading for 5-10min until the tea leaves are curled into strips, wherein the strip forming rate is 70%;
(4) Re-baking
Rolling the well-rolled tea leaves, and re-drying the tea leaves in a machine; parameters 70 ℃ for 5min; the water content is about 35%.
(5) Composite stuffiness
Putting the re-baked tea leaves into soft cotton paper to be wrapped, putting into a dustpan, sealing and covering, and performing yellow-sealing, wherein the yellow-sealing temperature is about 50 ℃ and the humidity is 40-50%; the yellow sealing time is 24-48h, and the mixture is turned over and stirred for 3-4 times in the middle; the orange and yellow tea has brown color, is uniform, and has appearance and quality characteristics of yellow tea.
(6) Drying
The tea leaves with moderate yellowing degree are dried immediately, and the drying process comprises primary drying, spreading for cooling and secondary drying, and the frying temperature is 150 ℃; the drying standard is as follows: the water content is 15-20%.
(7) Fragrance improving
Setting the temperature at 70-85deg.C for 1 hr, heating to 95-110deg.C, flavoring for 5-10min, breaking tea leaves after folding, twisting tea strips into powder, making strip rope tight and yellow brown, extracting fragrance, cooling to room temperature, boxing, sealing, and preserving.
Example 3
A processing method for changing green tea into yellow tea comprises the following steps:
(1) Softening of
Softening the green tea
The parameters of the water spray heating and softening are that the water spray kettle is used for uniformly spraying the water spray on the surface of the green tea, and the water spray kettle is uniformly turned over and stirred, and water drops are suitable for dripping. Filling into a sealed pocket, heating to 30-40deg.C for 10-15min, and repeating again;
the green tea is a local population seed; the softening criterion is: the tea is softened uniformly, the tea is held to form clusters, the hands are loosened and slowly stretched, and the water content is about 40%, so that the softening is completed;
(2) Early stuffiness
Placing the green tea soft leaf obtained by heating and softening with water spray into soft cotton paper, packaging, placing into dustpan, sealing, covering, and sealing to yellow, wherein the temperature of sealing yellow is about 50deg.C, and the humidity is 60-80%. The first time of yellow sealing is carried out for 3 to 4 hours, and the mixture is turned and stirred once in the middle; the green tea leaves begin to turn yellow, preferably yellow-green.
(3) Twisting and rolling
Naturally filling the kneading barrel with the amount of leaves, avoiding pressing when filling the leaves, kneading for 5-10min until the tea leaves are curled into strips, wherein the strip forming rate is 70%;
(4) Re-baking
Rolling the well-rolled tea leaves, and re-drying the tea leaves in a machine; parameters 70 ℃ and 5min; the water content is about 35%.
(5) Composite stuffiness
Putting the re-baked tea leaves into soft cotton paper to be wrapped, putting into a dustpan, sealing and covering, and performing yellow-sealing, wherein the yellow-sealing temperature is about 50 ℃ and the humidity is 40-50%; the yellow sealing time is 24-48h, and the mixture is turned over and stirred for 3-4 times in the middle; the orange and yellow tea has brown color, is uniform, and has appearance and quality characteristics of yellow tea.
(6) Drying
The tea leaves with moderate yellowing degree are dried immediately, and the drying process comprises primary drying, spreading for cooling and secondary drying, and the frying temperature is 200 ℃; the drying standard is as follows: the water content is 15-20%;
(7) Fragrance improving
Setting the temperature to 90 ℃ for 1h, finally heating to 95-110 ℃, adding aroma for 5-10min, breaking the tea leaves after the stems are folded, twisting the tea leaves by hands into powder, tightly binding the tea leaves with yellow brown, extracting aroma from the tea leaves until the dried tea leaves reach room temperature, boxing and sealing for storage, wherein the water content is below 4%.
Experimental example
The following comparative examples were set up: comparative example 1, without softening; comparative example 2, steam softened for 5s, once; comparative example 3 was initially yellow for 1h and was again yellow for 1h. Tea leaves were processed according to examples 1 to 3 and comparative examples 1 to 3, respectively, and the flavonoid content in the tea leaves was examined. The tea samples were distilled using a fully automatic Kjeldahl apparatus, extracted with ethyl acetate, and measured by gas chromatography-mass spectrometry combined techniques, and the results are shown in Table 1:
TABLE 1 detection results of flavonoid content
| Flavonoid content ug/g | |
| Example 1 | 3.87 |
| Example 2 | 3.24 |
| Example 3 | 3.54 |
| Comparative example 1 | 2.04 |
| Comparative example 2 | 2.12 |
| Comparative example 3 | 1.53 |
As can be seen from Table 1, the tea flavonoids processed according to the method of the present invention have a higher content and are significantly advantageous over comparative examples 1 to 3. The tea leaves in the comparative example 1 are not softened and the tea leaves in the comparative example 2 are not softened enough, and because the raw materials are finished green tea, and the moisture content of the dried tea leaves is low, the tea leaves are not softened or the tea leaves are not softened enough to be directly subjected to smoldering, so that the respiration of the tea leaves cells is influenced, and the flavonoid content of the tea leaves is low; comparative example 3 has short initial and repeated smoldering time, and smoldering and yellow color are not in place, and the flavor formation of tea and the formation of small molecular substances in tea are affected, so that the flavonoid content is far lower than that of the examples.
The appearance, soup color, aroma, taste and leaf base of 6 tea samples were characterized according to GB/T23776-2018 tea sensory evaluation method, and the results are shown in Table 2:
table 2 results of sensory evaluation of comparative examples and experimental examples
As can be seen from Table 2, the sensory evaluation results of the tea leaves processed and made according to the method of the present invention were better than those of comparative examples 1 to 3. Compared with comparative example 1, the tea leaves of example 1 are more moist, have a yellow soup color and sweet taste, and the combination of table 1 shows that the flavonoids of the tea leaves prepared in example 1 of the invention mainly comprise two types of compounds of flavonol and flavone, and are main substances [4] of water-soluble yellow pigments of the tea leaves, so the tea leaves of example 1 have yellow bright soup color and higher quality, and the yellow soup color of the tea leaves is insufficient due to the fact that the comparative example 1 is not softened, the humidity of the process of the yellow soup color is low, the content of the obtained flavonoids of the tea leaves is low, and the rolling degree and the yellow soup color of the tea leaves are insufficient. Compared with example 1, comparative example 2 has insufficient tea leaf curl due to insufficient softening, deep color and insufficient soup color. Compared with the example 1, the tea leaves of the comparative example 3 are too dark in appearance and color and insufficient in yellow in soup bottom, and the primary and secondary smoldering are only 1 h.
While the invention has been described in detail in the foregoing general description, embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Reference is made to:
[1] hu Bo, zhang Yanli, cai Liewei processing six teas and its quality [ J ] Tropical agriculture science 2019,39 (12): 51-57.
[2] Ren Min, chunlei, huang Xu, etc., the process of converting unfermented tea to light fermented tea was initially explored-yellow tea was made from finished green tea as an example [ J ]. Agricultural technologies and equipment, 2019 (04): 32-34+36.
[3] An Huimin, chen Yuan, li Shi, etc. six major tea processing key procedures and flavor substance research progress [ J ]. Chinese tea processing, 2023, (04) 5-14.DOI: 10.15005/j.zgcyjg.2095-0306.2023.04.01.
[4] Zhang Jiao, liang Zhuangxian, zhang Ta, etc. dynamic changes of main quality components in yellow tea processing [ J ]. Food science 2019,40 (16): 200-205.
Claims (9)
1. A processing method for changing green tea into yellow tea is characterized by comprising the following processing steps:
(1) Softening of
Softening the finished green tea:
① Steam softening, wherein the parameters are that the green tea leaves are softened by steam for 10-20s, and the process is repeated for 2-3 times;
② Heating and softening by spraying water, wherein the parameters are that the water is uniformly sprayed on the surface of green tea by a spray can, and the water is uniformly stirred and drips are not needed; filling into a sealed pocket, heating to 30-40deg.C for 10-15min, and repeating again;
the two methods can achieve the purpose of softening tea, and one method can be selected in the tea softening process;
(2) Early stuffiness
Placing the green tea softened leaves obtained by steam softening and water spraying heating softening into soft cotton paper to be wrapped, placing into a dustpan, sealing and covering, and performing yellow sealing; the first time of yellow sealing is carried out for 3 to 4 hours, and the mixture is turned and stirred once in the middle; the green tea leaves begin to turn yellow, preferably yellow green;
(3) Twisting and rolling
Naturally filling the kneading barrel with the leaf throwing amount, avoiding pressing when filling the leaves, and kneading until the tea leaves curl into strips, wherein the strip forming rate is 70%;
(4) Re-baking
Rolling the well-rolled tea leaves, and re-drying the tea leaves in a machine; parameters 70 ℃ for 5min; the water content is 30-40%;
(5) Composite stuffiness
Putting the re-baked tea leaves into soft cotton paper to be wrapped, putting the soft cotton paper into a dustpan, sealing and covering the soft cotton paper, and performing yellow sealing; the yellow sealing time is 24-48h, and the mixture is turned over and stirred for 3-4 times in the middle; the tea is orange and brown, has uniform color and luster, and has appearance quality characteristics of yellow tea;
(6) Drying
Immediately drying tea leaves with moderate yellowing, wherein the drying process comprises primary drying, spreading to cool and secondary drying, and the frying temperature is 150 ℃; the drying standard is as follows: the water content is 15-20%;
(7) Fragrance improving
Setting the temperature at 70-85deg.C for 1 hr, heating to 95-110deg.C, flavoring for 5-10min, breaking tea leaves after folding, twisting tea strips into powder, making strip rope tight and yellow brown, cooling to room temperature after extracting aroma, boxing, sealing, and preserving.
2. The method for processing green tea to yellow tea according to claim 1, wherein the green tea is one or more of Qian tea No.1, local group species, fuding medium and small leaf species, and Qianzhong.
3. The method for processing a green tea to yellow tea according to claim 1, wherein the softening criterion is: the tea is softened uniformly, the tea is held to form clusters, the hands are loosened and slowly stretched, and the water content is 40-45%.
4. The method for processing green tea-to-yellow tea according to claim 1, wherein the rolling device is a 45 type, 55 type or 65 type rolling machine.
5. The method for processing green tea-to-yellow tea according to claim 1, wherein the rolling time is 5-10min and the tea leaf streaking rate is more than 70%.
6. The method for processing a green tea to yellow tea according to claim 1, wherein the initial relative humidity is 60-80% and the re-closed relative humidity is 40-50%.
7. The method for processing a green tea to yellow tea according to claim 1, wherein the temperature of the yellow is 50 ℃.
8. The method for processing green tea to yellow tea according to claim 1, wherein the initial stewing time is 3-4h and the re-stewing time is 24-48h.
9. The method for processing green tea to yellow tea according to claim 1, wherein the moisture content of the tea leaves after aroma extraction is lower than 4.0%.
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