Processing and making method for Xinyang yellow bud tea

Abstract

The invention relates to a processing and making method for Xinyang yellow bud tea, belonging to the field of processing technology for yellow tea. The method comprises the following steps: grading of fresh leaves; enzyme deactivation; primary heaping for yellowing; rolling; shaping; secondary heaping for yellowing; primary drying; picking and rejection; and secondary drying. The fresh leaves for preparation of the Xinyang yellow bud tea come from one or more tea varieties selected from a group consisting of Fuding Dabaicha, Xinyang species, Baihaozao, Fuyun No. 6, Bixiangzao, Wuniuzao, Pingyangtezao and Xinyang No. 10. The processing and making method provided by the invention is unique in process; the prepared Xinyang yellow bud tea has excellent quality, is especially improved in color (yellow leaves and yellow soup), flavor, taste, shape and the quality of infused leaves; and the dry Xinyang yellow bud tea has the advantages of a neat shape, a tender green and light yellow color, rich and mellow flavor, long-lasting delicate fragrance, sweet aftertaste, a yellow, bright and clear soup color, tolerance to repeated brewing, no deterioration after storage at normal temperature for three years, and the like. Since heaping for yellowing is carried out twice, work efficiency is improved, cost is reduced, the quality of the yellow tea is improved, and tea production via a production line is benefited.

Description

technical field [0001] The invention relates to a processing method of tea leaves, in particular to a processing method of Xinyang yellow bud tea. Background technique [0002] Yellow tea is one of the six major teas in China. Yellow tea is a post-fermented tea, which can cause significant changes in sugars and amino acids during the process of stuffy yellow under humid and hot conditions for a long time. The transformation of yellow tea plays an important role in the aroma and taste of yellow tea. Part of the starch may be converted into soluble sugar, but the content of amino acids is significantly increased. Amino acids are an important part of the taste of tea soup and a precursor of aroma. Under the action of heat, sugar combines with amino acids to form sugar amine compounds, which participate in the composition of tea aroma substances. Yellow tea is heated, and the content of volatile aldehydes increases, which constitutes an important part of the aroma of yellow t...

AI Technical Summary

Problems solved by technology

[0004] The existing yellow tea processing technology has many processes, takes a long time, and has various processing methods, and most of the tea making processes destroy the chemical composition of the tea leaves and the loss of beneficial chemical elements to a certain extent, reducing the efficacy of the tea leaves. The yellow tea is dark green in shape, dull, lacking in aroma, dark yellow in soup color, and weak in taste, and its flavor quality is quite different from that of traditional yellow tea.

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