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Primary processing method of low-caffeine yellow tea

A technology of low caffeine and yellow tea, applied in the direction of pre-extraction tea treatment, theophylline content reduction, etc., can solve the problems of low processing cost, high caffeine content in the sorting of young leaves growing, and achieve low processing cost and sensory quality. Unique, caffeine-reducing effect

Inactive Publication Date: 2020-10-02
崔晓慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to improve and innovate on the shortcomings and problems existing in the prior art in the background technology, and to provide a method for primary processing of low-caffeine yellow tea, which solves the problem of not classifying the growth of young leaves in the existing yellow tea. Selection and problem of high caffeine content in yellow tea produced in Hunan, low processing cost, suitable for large-scale industrial production

Method used

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  • Primary processing method of low-caffeine yellow tea

Examples

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Effect test

Embodiment 1

[0025] Its specific production method is as follows:

[0026] (1) Harvesting young leaves: select the tea trees with single buds that have been picked before the Ching Ming Festival in Shengfeng Tea Farm, and pick the remaining 3 single young leaves, leaving a petiole of 1-2mm for each leaf;

[0027] (2) Spreading: thinly spread the selected fresh tender leaf raw materials on the indoor screen or withering tank, the thickness of the spreading leaves is 3cm, the amount of spreading leaves is 1.5kg / m2, the spreading time is 12 hours, and every 4 Flip once an hour;

[0028] (3) Finishing: Overturn the stall leaves twice, ventilate for 60 minutes, put them into a continuous high-temperature hot air cleaning machine, put in a thickness of 3cm, fix the time for 2 minutes, and finish the hot air at a temperature of 220°C;

[0029] (4) Stuffy yellow: put the finished leaves into the constant temperature stuffy yellow box while it is hot, the stuffy yellow time is 7 hours, and the stu...

Embodiment 2

[0035] Its specific production method is as follows:

[0036] (1) Harvesting young leaves: 5 days after the picking of single buds in the Qingming Festival of Shengfeng Tea Farm, there are still 3 single young leaves left from the tea trees that have been picked from the single buds, and the petiole of each leaf is 1-2mm;

[0037] (2) Spreading: thinly spread the selected fresh young leaf raw materials on the indoor screen or withering tank, the indoor temperature is controlled at 28°C, the relative humidity is 65%, and there is no direct sunlight into the room. The thickness of the spread leaves is 3cm. The amount of leaves is 1.5kg / m2, and the spreading time is 12 hours, and it is turned every 4 hours in the middle;

[0038] (3) Finishing: Overturn the stall leaves twice, ventilate for 60 minutes, put them into a continuous high-temperature hot air cleaning machine, put in a thickness of 3cm, fix the time for 2 minutes, and finish the hot air at a temperature of 220°C;

[0...

Embodiment 3

[0045] Its specific production method is as follows:

[0046] (1) Harvesting young leaves: After picking a single bud at Shengfeng Tea Farm, randomly pick 10-20 young leaves of tea tree No. 1 to test the caffeine content, and the average content is less than 3.2%. There are 3 single young leaves left in the single-bud tea tree, and the petiole of each leaf is 1-2mm;

[0047] (2) Spreading: thinly spread the selected fresh young leaf raw materials on the indoor screen or withering tank, the indoor temperature is controlled at 28°C, the relative humidity is 65%, and there is no direct sunlight into the room. The thickness of the spread leaves is 3cm. The amount of leaves is 1.5kg / m2, and the spreading time is 12 hours, and it is turned every 4 hours in the middle;

[0048] (3) Finishing: Overturn the stall leaves twice, ventilate for 60 minutes, put them into a continuous high-temperature hot air cleaning machine, put in a thickness of 3cm, fix the time for 2 minutes, and finis...

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Abstract

The invention discloses a primary processing method of low-caffeine yellow tea. The primary processing method comprises working procedures of gathering young leaves, performing spreading, performing fixation, performing heaping for yellowing, performing primary baking, performing strip tidying for the first time, performing treatment with a pressing rod, and performing strip tidying once again until the tea leaves are sufficiently dry. Through a simple technology, sorting of the growth state of young leaf raw materials is realized, besides, the effect of reducing the content of caffeine in yellow tea is controlled to be good, the processing cost is low, and the primary processing method can be suitable for large-scale industrial production. The low-caffeine yellow tea processed by the primary processing method disclosed by the invention is unique in organoleptic quality characteristics, flat, light, direct, yellow and uniform in shape, tender, yellow and bright in soup color, sweet, fragrant, clean and fresh in fragrance, fresh and mellow in taste, good in sweet aftertaste, and yellow and bright in leaf bottoms. The average content of the caffeine in finished products of yellow teadry leaves can be controlled to be 2.0-2.5%, the content of the caffeine in the yellow tea can be obviously reduced, a certain amount of caffeine can be reserved in the tea soup, the caffeine and other flavor development substances of tea leaves form fresh and mellow fresh taste good in sweet aftertaste, and new products having a unique style are formed.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and relates to a technology for reducing the content of alkaloids in tea, in particular to a primary processing method of low-caffeine yellow tea. Background technique [0002] Yellow tea is one of the six major teas in my country. Its quality is unique, the soup color is apricot yellow, and the taste is mellow. It is similar to non-fermented green tea. The difference is that it has a unique stuffy yellow process. The special stuffy yellowing process has created its unique three-yellow quality characteristics of "dry tea yellow, soup color yellow, and leaf bottom yellow". In recent years, my country's tea industry has continued to develop, and yellow tea consumption is quietly rising. [0003] Caffeine is the main component of tea alkaloids and one of the important secondary metabolites in tea trees, accounting for more than 70% of the total amount of tea alkaloids, accounting for about 2%-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/36
CPCA23F3/06A23F3/12A23F3/36
Inventor 崔晓慧
Owner 崔晓慧
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