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Yellow tea of new technology, and production method thereof

A new process and technology for yellow tea, applied in the field of new process yellow tea and its production, can solve the problems affecting the safety and quality of tea, increase the production scale of processing, increase the processing cost, etc. Degradation, soup color yellow bright effect

Active Publication Date: 2018-11-16
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because traditional yellow tea processing adopts the method of "heating and stuffing yellow" to form its quality characteristics of "yellow soup and yellow leaves", it usually takes a long time (for example, it usually takes 3-4 days to process a batch of Junshan Silver Needle tea, of which the stuffing The yellowing process takes 24-36 hours
), and need to maintain a certain high temperature and high humidity environment, which not only increases the processing cost, but also limits the expansion of the processing scale and the increase of output to a certain extent
In addition, long-term "stuffy yellow" under high temperature (40-60°C) and high humidity conditions can easily lead to the growth of microorganisms, which in turn affects the safety and quality of tea

Method used

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  • Yellow tea of new technology, and production method thereof
  • Yellow tea of new technology, and production method thereof
  • Yellow tea of new technology, and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing sweet-flavored (crispy rice-flavored) type yellow tea of ​​a new process, the steps are as follows:

[0025] 1. Fresh leaf standard: The tea tree of Fuding Dabai variety has one bud and one leaf, and one bud and two leaves. It requires no damage, no purple buds, and no pests and diseases.

[0026] 2. Withering: spread the picked fresh tea leaves on the bamboo plaque in time, with a thickness of 2.5cm, the temperature of the withering room is 20°C, the humidity is about 65%, and the withering time is about 12 hours. The moderate standard of withering is: the water content of fresh leaves is about 65%, the leaf quality is soft, and the green air is scattered.

[0027] 3. Finishing: Use the 6CST-40 type tea drum finishing machine, and set the finishing temperature at about 240°C. The finishing needs to be done evenly and thoroughly, and no reddening phenomenon can occur; generally, the moisture content of the leaves is about 50%, and the leaves can b...

Embodiment 2

[0033] A method for processing sweet and fragrant (crispy rice) type yellow tea of ​​new technology, the steps are as follows:

[0034] 1. Fresh leaf standard: The tea tree of Fuding Dabai variety has one bud and one leaf, and one bud and two leaves. It requires no damage, no purple buds, and no pests and diseases.

[0035] 2. Withering: Spread the picked fresh tea leaves on the bamboo plaque in time, with a thickness of 3 cm. The temperature of the withering room is 22°C, the humidity is about 70%, and the withering time is about 14 hours. The moderate standard of withering is: the water content of fresh leaves is about 65%, the leaf quality is soft, and the green air is scattered.

[0036] 3. Finishing: Use the 6CST-40 type tea drum finishing machine, set the finishing temperature at about 260°C, the finishing needs to be uniform and thorough, and reddening cannot occur; when the moisture content of the leaves is about 53%, the leaves can be kneaded into a ball, slightly It...

Embodiment 3

[0042] 1. Fresh leaf standard: The tea tree of Fuding Dabai variety has one bud and one leaf, and one bud and two leaves. It requires no damage, no purple buds, and no pests and diseases.

[0043] 2. Withering: Spread the picked fresh tea leaves on the bamboo plaque in time, with a thickness of 3.5cm. The temperature of the withering room is 25°C, the humidity is about 80%, and the withering time is about 16 hours. The moderate standard of withering is: the water content of fresh leaves is about 65%, the leaf quality is soft, and the green air is scattered.

[0044] 3. Finishing: Use the 6CST-40 type tea drum finishing machine, set the finishing temperature at about 300°C, the finishing needs to be uniform and thorough, and reddening cannot occur; until the moisture content of the leaves is about 55%, the leaves can be rolled into a ball, slightly It is elastic, the stem is not easy to break, the grass smell disappears, and the floral fragrance is moderate.

[0045] 4. Kneadi...

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Abstract

The invention relates to yellow tea of new technology, and a production method thereof. The method particularly includes: with fresh tea tree leaves, with one bud and one leaf or one bud and two leaves, being a raw material, carrying out the steps of withering, deactivation of enzymes, rolling, heaping for yellowing, drying, and fragrance enhancing. The production method is used for producing high-quality yellow tea, which has the characters of sweet (fresh) corn-like fragrance or rice crust-like fragrance. In the method, withering time is prolonged, so that water content of the fresh leaves is reduced; the step of heaping for yellowing is carried out under sun to form a high-temperature and -humidity environmental conditions, thereby largely damaging chlorophyll; and yellow substances, such as theaflavin which is generated through non-enzymic auto-oxidization of polyphenols under the high-temperature and -humidity condition, are exposed, thereby improving the color quality of the yellow tea; the polyphenols are oxidized and the chlorophyll is degraded, and by means of ultraviolet ray in sunshine, generation of mildews and other adverse microorganisms in a tea base can be inhibited, so that the produced yellow tea have excellent quality and safety.

Description

technical field [0001] The invention relates to a new process yellow tea and a preparation method thereof, belonging to the field of tea processing. Background technique [0002] Yellow tea is one of the six basic teas in my country, among which Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, Pingyang Huangtang and other yellow tea products are well-known at home and abroad or have a long history. However, because the traditional yellow tea processing adopts the method of "heating and stuffing yellow" to form its quality characteristics of "yellow soup and yellow leaves", it usually takes a long time (for example, it usually takes 3-4 days to process a batch of Junshan Silver Needle tea, of which the stuffing The yellowing process just takes 24-36h.), and needs to maintain a certain high temperature and high humidity environment, which not only increases the processing cost, but also limits the expansion of the processing scale and the increase of the output to a certain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 张丽霞毛静雨黄晓琴向勤锃
Owner SHANDONG AGRICULTURAL UNIVERSITY
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