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Processing method of yellow tea

A processing method and a technology for yellow tea, applied in the processing field of yellow tea, can solve the problem that the storage time is not suitable for a long time, and achieve the effects of sweet aftertaste, moisturizing throat, consistent bud color and yellow-brown, and rich nutrition.

Inactive Publication Date: 2017-07-21
东至县珊瑚生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the market economy and the improvement of people's living standards, my country has liberalized the tea market and prices, and the market has higher and higher requirements for the quality of high-quality yellow tea. However, some methods for making yellow tea are currently relatively simple and can only produce Yellow tea of ​​average quality, and should not be stored for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of processing method of yellow tea, selects the fresh leaf of 1 bud 2 leaves before the rain that picks in the morning for use, puts 4 hours until the fragrance of tealeaves is strong after spreading thinly, drops into 80 type greening furnaces, by 100 jin / hours Feed in the amount of greening, and use a fan for heat dissipation, put it into a kneading machine for 8 minutes, knead out 6% of the tea juice, put it in a dryer to dry at 120 ° C, cool to room temperature and then dry it again Dry until the moisture content of the tea leaves reaches 12%, then stack the obtained tea leaves at a height of 30cm, cover them with cotton cloth for 10 hours, remove the astringency and oxidize the tea leaves, dry the tea leaves again to reach a moisture content of 6%, and then sieve them. Impurities are bagged as products afterward.

Embodiment 2

[0015] Embodiment 2: a kind of processing method of yellow tea, selects the fresh leaf of 1 bud 3 leaves before the rain that picks in the morning for use, puts 5 hours to the fragrance of tealeaves after spreading thinly, drops into 80 type greening furnaces, presses 100 jin / hours After the amount of greening is completed, and heat dissipation treatment is carried out with a fan, it is put into a kneading machine and gently pressed for 6 minutes. After kneading 5% of the tea juice, it is dried in a dryer at 140 ° C, cooled to room temperature and then dried again. Dry until the moisture content of the tea leaves reaches 15%, then stack the obtained tea leaves with a height of 30cm, cover them with cotton cloth for 12 hours, remove the astringency and oxidize the tea leaves, dry the tea leaves again after the moisture content reaches 6%, and then sieve Impurities are removed, and then bagged into products.

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Abstract

The invention provides a processing method of yellow tea, which comprises the steps of picking before rain tea in the morning, performing spreading, fixation, rolling, drying, re-baking, stacking and drying, and then performing sieving, purifying and bagging to form a product. The prepared yellow tea is high in quality, can be stored for 10-15 years in a natural storage state without being deteriorated, and has various health-care effects of stale tea and wide application prospects, and a soup color and fragrance are as before.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for processing yellow tea. Background technique [0002] With the development of the market economy and the improvement of people's living standards, my country has liberalized the tea market and prices, and the market has higher and higher requirements for the quality of high-quality yellow tea. At present, some methods for making yellow tea are relatively simple and can only produce Yellow tea of ​​average quality should not be stored for a long time. Contents of the invention [0003] In order to overcome the above problems, the present invention provides a method for processing yellow tea. The yellow tea prepared by this method is not only of high quality, but also can be stored in a natural storage state for 10-15 years without deterioration of the tea leaves. The aroma is still there. [0004] For solving the above problems, the technical solution of the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 不公告发明人
Owner 东至县珊瑚生态农业发展有限公司
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