Processing method of handmade yellow tea

Abstract

The invention belongs to field of tea leaf, and in particular relates to a processing method of handmade yellow tea. The processing method of handmade yellow tea comprises the following steps: picking fresh tea leaves, washing fresh tea leaves, sunning, performing primary roasting, shaping, spreading and cooling, performing primary drying, performing primary piling for yellowing, performing secondary drying, performing secondary piling for yellowing, extracting stalks, and refiring for extracting aroma. The processing method of the handmade yellow tea is a special processing method of Huoshan yellow tea, the fresh leaves are washed and dedusted to keep clean, the piling for yellowing is performed in a moisture regain machine after the primary drying is performed with the stacking thickness of about 10cm, piling for yellowing is performed after the primary drying is performed, secondary piling for yellowing is performed after the secondary drying is performed so as to further convert inclusions and achieve unique aroma taste of the yellow tea. By adopting the processing method, the processed Huoshan yellow tea has the characteristics of being similar in form of sparrow tongue, slight yellow of color and luster, lasting fragrance, mellow taste, sweet aftertaste, yellow bright, clean soup color, being durable for making tea, and being capable of being preserved for two years after being sealed at a normal temperature.

Description

technical field [0001] The invention belongs to the field of tea, and more specifically relates to a manual yellow tea processing method. Background technique [0002] Tea is the most common drink in China. Tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal ingredients. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. [0003] Chinese yellow tea originated in the Ming Dynasty. Yellow tea evolved from green tea processing and is one of the six major teas in China, namely green tea, black tea, yellow tea, green tea, black tea and white tea. Huoshan yellow tea production has a production history of more than 2,000 years. Among them, Huoshan yellow buds were famous in the...

AI Technical Summary

Problems solved by technology

[0006] Existing tea-making techniques and methods use many steps and various processing methods, and most of the tea-making techniques destroy the chemical components in the tea leaves and cause the loss of beneficial chemical elements to a certain extent, reducing the The effectiveness of tea, and in the process of making tea, the tea is basically not cleaned. Tea grows in the wild and will be polluted by dust, rain or even the feces of animals and insects. Unhygienic