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Method for processing yellow tea

A processing method and technology of yellow tea, which is applied in the field of tea processing, can solve the problems of no sales of selenium-enriched zinc-enriched yellow tea and no reports on the production process of selenium-enriched zinc-enriched yellow tea, etc., to achieve anti-aging, rich nutrition, and yellow tea soup bright clear effect

Active Publication Date: 2014-07-02
郭宏坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] So far, there is no sale of selenium-enriched zinc-enriched yellow tea on the market, and there is no report on the production process of selenium-enriched zinc-enriched yellow tea

Method used

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Examples

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Effect test

example 1

[0020] Example 1: a processing method of yellow tea, characterized in that: comprising the following steps:

[0021] (1) Between Qingming and Guyu, use light pinching and lifting techniques to pick bud heads that are fat, straight, uniform in size, with a total bud length of 2.5-3.5cm and a bud hoof no longer than 0.2-0.3cm;

[0022] (2) After cooling the picked buds, spray a certain amount of Na 2 SeO 3 , ZnSO 3 water solution, and then put the buds into the greening machine for killing, the temperature is between 110-140 ° C, to ensure that every kilogram of buds is sprayed with Na 2 SeO 3 20-30mg, ZnSO 3 20-30mg;

[0023] (3) the finished green leaves after being spread out cool are carried out stripping, shaping, finalizing with stripping machine;

[0024] (4) Spray a certain amount of Na on the shaped buds and leaves again 2 SeO 3 , ZnSO 3 of aqueous solution, to ensure that every kilogram of buds is sprayed with Na 2 SeO 3 20-30mg, ZnSO 3 It is 20-30mg. After...

example 2

[0029] A processing method of yellow tea, characterized in that: comprising the following steps:

[0030] (1) Picking: During Qingming and Guyu, pick buds and leaves that meet the requirements as raw materials. When picking, you must not pick dew buds. The buds are required to be fat, straight, and uniform in size. The hoof does not exceed 0.2-0.3cm, and it is picked by gently pinching and pulling, and cutting with nails is strictly prohibited;

[0031] (2) Finishing: After cooling the picked bud heads, put the bud heads into the green killing machine for finishing, the temperature is between 110-140°C;

[0032] (3) Straightening: the green leaves after cooling are carried out with a straightening machine for stripping, shaping and finalizing;

[0033] (4) Boiled yellowing: After the buds and leaves have been finalized, they immediately enter the boring yellowing process. The temperature of the yellowing is controlled at 30-45°C. Uniform color, prevent flower buds, and the y...

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Abstract

The invention discloses a method for processing yellow tea, which comprises the following specific steps of: picking satisfactory buds according to picking requirements; then, spreading for cooling, spraying, fixing, primarily drying, purifying, stuffing to be yellow and secondarily drying; and finally, drying with complete fire and packaging for sale. The Hongkun yellow tea enriched with in zinc and selenium has the characteristics of attractive appearance, good quality, unified yellowish-brown bud color, clear and bright yellow soup color, abundant nutrients, sweet scent, mellow taste, soaking durability, sweet aftertaste, throat soothing, less pollution of pesticide residues, no deterioration for 3 years at normal temperature, and the like. Particularly, the zinc content and the selenium content in the tea are remarkably higher than those of other kinds of yellow teas, and the yellow tea enriched with zinc and selenium has remarkably efficacies of resisting senility, cancer and hypertension, delaying senility, and the like.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology of yellow tea series products. Background technique [0002] Chinese yellow tea originated in the Ming Dynasty. According to Xu Cishu's "Tea Shu" (1579), it has a history of more than 400 years. It is rumored that yellow tea evolved from green tea processing errors and belongs to one of the six major teas in China (ie green tea, yellow tea, black tea, black tea, white tea and oolong tea). The history book said: "Gubi Mountain is not good at making methods, so it is roasted with firewood on a pan. The bamboo shoots are yellowish, and they are only for food, and they can be eaten." That is to say, tea farmers at that time did not know how to make tea, especially those in the north of the Yangtze River used iron pans for cooking to fry fresh tea, Finally, put it in a cloth bag, rub the tea finely by hand, and then store it in a bamboo tube for drinking. Becau...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 郭宏坤郭基宝
Owner 郭宏坤
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