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Large-leaf yellow tea and efficient preparation method thereof

A technology for large-leaf species and yellow tea, which is used in tea treatment before extraction, climate change adaptation, etc., can solve the problems of aggravating the bitterness of tea leaves, no benefit at the bottom of the leaves, and a stuffy aroma in the aroma, so as to reduce the bitterness and astringency at the bottom of the leaves. Bright color, rich taste and fresh effect

Active Publication Date: 2019-06-28
TEA RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for the large-leaf tea tree varieties whose young leaves are yellow, they already have the characteristics of "yellow leaves". Benefits, and it will also lead to aggravation of bitterness and astringency of tea, and dull aroma
Therefore, the traditional yellow tea processing technology is not suitable for this kind of large-leaved tea tree varieties with the characteristics of "yellow leaves". Leaf tea tree varieties can be prepared to produce yellow tea with sweet and floral aroma, strong and fresh taste, and bright color at the bottom of the leaves

Method used

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  • Large-leaf yellow tea and efficient preparation method thereof
  • Large-leaf yellow tea and efficient preparation method thereof

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preparation example Construction

[0020] The invention provides a preparation method of large-leaf yellow tea, which comprises the following steps: (1) picking: picking new shoots of tea leaves of large-leaf yellow tea trees; (2) sun-drying: sun-drying under sunlight; 3) Withering: spread out indoors, and naturally wither until the water content of the leaves is 60% to 68%; (4) Finishing and rolling; It is dry and stuffy; (6) dry. Specifically, wherein, the low-temperature stuffing yellowing fermentation is: wrapping tea leaves, and stuffing yellowing fermentation at 25-35°C, preferably, the moisture content of the tea base is controlled at 55%-65%, and the stuffing yellowing is 12-14 hours; Stirring is: the tea leaves after the low-temperature stuffy yellow fermentation treatment are initially baked at a temperature of 95-100°C until the water content of the tea dregs is 50%-55%, and then dried and fermented at a temperature of 25-30°C. Preferably, the drying time is 6-8 hours. In the present invention, the...

Embodiment 1

[0026] The present embodiment provides a kind of preparation method of big-leaf kind yellow tea, comprises the following steps:

[0027] (1) Picking: select healthy and strong new shoots, and pick according to one bud, one leaf and two leaves;

[0028] (2) Sunshine: When the light is not very strong in the evening, spread the fresh leaves thinly on the bamboo sieve, and quickly lose water under the sunlight with a light intensity of 20,000-40,000 lux. The drying time is 15-30 minutes to make the fresh leaves moist Reduced by about 4-7%, the leaf color changes from bright butter to bright yellow and slightly darker, the green gas fades, and a slight sweet floral fragrance is emitted;

[0029] (3) Withering: spread out indoors, with a leaf thickness of 3-5cm; at a temperature of 25-30°C, wither naturally for 4-12 hours, so that the weight loss rate of fresh leaves is 5%-10%. The water content of the leaves is 60% to 68%, and the leaf color changes from bright yellow to dark yel...

Embodiment 2

[0042] The present embodiment provides a kind of preparation method of big-leaf kind yellow tea, comprises the following steps:

[0043] (1) Picking: select healthy and strong new shoots, and pick according to one bud, one leaf and two leaves;

[0044] (2) Sunshine: When the light is not very strong in the evening, spread the fresh leaves thinly on the bamboo sieve, and quickly lose water under the sunlight with a light intensity of 20,000-40,000 lux. The drying time is 15-30 minutes to make the fresh leaves moist Reduced by about 4-7%, the leaf color changes from bright butter to bright yellow and slightly darker, the green gas fades, and a slight sweet floral fragrance is emitted;

[0045] (3) Withering: spread out indoors, with a leaf thickness of 3-5cm; at a temperature of 25-30°C, wither naturally for 4-12 hours, so that the weight loss rate of fresh leaves is 5%-10%. The water content of the leaves is 60% to 68%, and the leaf color changes from bright yellow to dark yel...

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Abstract

The invention provides a preparation method of a large-leaf yellow tea. The preparation method comprises the following steps of (1) picking, wherein tea shoots of a large-leaf yellow tea tree are picked; (2) sunning, wherein sunning is carried out in the sunshine condition; (3) withering, wherein indoor spreading out is carried out, natural withering is carried out until the leaf water content is60-68%; (4) water removing and rolling; (5) heaping for yellowing, wherein heaping for yellowing is divided into two steps, the first step comprises low-temperature heaping for yellowing and fermentation, and the second step comprises dry heaping; (6) drying. The yellow tea which has sweet aroma with flower fragrance, is golden yellow, fresh and moist, and strong, mellow, fresh and brisk in taste,and has canary yellow and bright leaf bottoms is prepared through the method.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a large-leaved yellow tea and a preparation method thereof. Background technique [0002] In the traditional yellow tea processing method, the yellow tea is mainly processed for tea tree varieties with green or yellow-green leaves, and the "yellow soup and yellow leaves" of yellow tea can be achieved through multi-step high temperature and humidity or multi-step long-term high temperature and dry stuffing. quality characteristics. However, for the large-leaf tea tree varieties whose young leaves are yellow, they already have the characteristics of "yellow leaves". Benefits, but also lead to aggravation of bitterness and astringency of tea leaves, and dull aroma. Therefore, the traditional yellow tea processing technology is not suitable for this kind of large-leaved tea tree varieties with the characteristics of "yellow leaves". The leaf species tea tree variety can realize the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 黄华林乔小燕李波马成英陈维苗爱清陈海强
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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