Processing method of yellow tea

Abstract

The invention provides a processing method of yellow tea. The method comprises the following steps of 1) picking fresh leaves: picking the fresh leaves between Qingming and Guyu according to a picking standard of a bud and a leaf, a bud and two leaves, or a bud and three leaves; 2) packaging every 1.0-1.5kg of the picked tea leaves by using dual-layer bast paper, putting a package into a vacuum apparatus for processing for 6-10 hours, and stopping the processing when yellow spots occur in the tea leaves; 3) performing withering; 4) performing enzyme deactivation: performing low-temperature enzyme deactivation first; 5) performing strip tidying; 6) performing heaping for yellowing; 7) performing drying; and 8) performing purification. According to the method, high quality and high efficiency of yellow tea processing are ensured; especially the color, aroma, taste and shape of "yellow soup of yellow leaves" and the quality of infused leaves of the yellow tea are improved; the tea-making yield is increased; and the yellow tea quality is improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of yellow tea. Background technique [0002] At present, the general process of yellow tea processing is: picking fresh leaves - fixing - kneading - dull yellowing - drying; or fresh leaves cooling - spraying - fixing - initial drying - purification - dull yellowing - re-drying; or fresh leaves picking - fresh leaf treatment -Finishing-one yellowing-trimming-initial drying-second yellowing-re-baking-three times yellowing-full fire and fragrance-packing and storage; there are many repeated processes, and the labor cost is too high. During the suffocating yellowing process, the sugar and amino acid content changed significantly due to the long-term non-enzymatic oxidation under humid and hot conditions. The fresh leaves of yellow tea contain chlorophyll, carotene and lutein. After processing, the chlorophyll is destroyed, and the lutein and c...

AI Technical Summary

Problems solved by technology

At the same time, there are a large number of microorganisms in the process of stacking yellow tea. These microorganisms can decompose macromolecular sugars and crude fats into small molecules such as alcohols, aldehydes, organic acids, and carbon dioxide, and decompose proteins into amino acids. The conversion of yellow tea plays an important role in the aroma and taste of yellow tea. Part of the starch is converted into soluble sugar. These reasons are the main factors that cause the color, aroma, taste, shape and quality of the finished yellow tea to vary, resulting in the quality of each batch of tea. There are differences, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and the quality of the produced yellow tea is different.