CN104886282A - Processing technology of yellow tea - Google Patents

Abstract

The invention relates to a processing technology of a yellow tea. The processing technology disclosed by the invention has the benefits that, enzymatic hydrolysis is performed on fresh yellow tea leaves by using protein-degrading enzymes and polyase, and then fresh yellow tea leaves are processed, so that the content of a homoamino acid and the content of soluble sugar in the tea leaves can be increased, and the leaching efficiency of beneficial substances in the finished tea is improved; after the enzymatic hydrolysis, the tea leaves are baked and aired with hot wind, so that the taste and the quality of the fragrance of the tea leaves can be improved, and the phenomena that edges and leaves are scorched and stems and leaves are red are avoided; the fresh yellow tea leaves are steamed, so that the flexibility of the tea leaves can be improved, and pressure does not need to be used for rolling the tea leaves, so that the content of soluble tannin in the tea leaves can be increased, and the fragrance and the taste of the tea leaves can be further improved; the fresh yellow tea leaves are baked with hot wind, baked fresh yellow tea leaves are placed in a refrigerating chamber to be refrigerated, are put under a normal atmospheric temperature to be softened, and are put in a baking machine once again to be baked, so that the tenacity of the tea leaves can be improved, the broken tea rate is reduced, the adsorptivity of the finished tea can be reduced, and the quality guarantee period of the finished tea is prolonged. The internal active enzyme of the tea leaves made through the technology disclosed by the invention is maintained better, the finished tea is good to the sense organ of people, after the finished tea is brewed, the soup color is yellow bright, and more extracts exist in the tea leaves, so that the yellow tea has a favorable health-care effect.

Description

A kind of yellow tea processing technology

Technical field

The present invention relates to a kind of tea Processing method, be specifically related to a kind of yellow tea processing technology.

Background technology

Yellow tea, the origin of name: people find from roasted green tea, owing to completing, kneading, rear drying is not enough or not in time, namely leaf look turns yellow, so create new category--yellow tea.The quality characteristic of yellow tea is " yellow leaf yellow stuff ".This yellow is the result of carrying out the wet Huang of vexed heap in tea making process.Yellow tea is divided into yellow young tea leaves, Huang little Cha and Huang large tea three class.Yellow tea shoot leaf is delicate, aobvious milli, the fresh alcohol of fragrance.Due to the difference of kind, sifting tea selection, processing technology have sizable difference, and yellow tea macerates tea, in the process of macerating, can produce a large amount of digestive ferments, the most beneficial to taste, indigestion, and poor appetite, lazyness are moved obesity, all can be drunk and change it.Be rich in the abundant nutrition materials such as Tea Polyphenols, amino acid, soluble sugar, vitamin in yellow tea, have obvious effect to anti-treatment of esophagus cancer.In addition, in yellow tea fresh leaves, natural materials remains with more than 85%, and these materials all have special-effect to anti-cancer, anticancer, sterilization, anti-inflammatory, less than other tealeaves, it is lower that the yellow tea that current existing routine techniques processes generally also exists extract, tealeaves adsorptivity is higher, the shortcoming that during finished product packing, fannings is more.

Summary of the invention

The object of the present invention is to provide a kind of yellow tea processing technology.

The technical solution used in the present invention is, a kind of yellow tea processing technology, and it comprises following steps:

1) select the yellow tea fresh leaves of bud one leaf as raw material;

2) yellow tea fresh leaves is placed on enzymolysis 18-22 minute in enzymolysis liquid, yellow tea fresh leaves after enzymolysis being placed on temperature is dry the 30-35 minute that dries in the air under the hot blast of 35-40 DEG C, yellow tea fresh leaves after baking being dried in the air is placed in steam and steams 1-2 minute, puts into kneading machine immediately and knead shaping after steaming end;

3) by the yellow tea fresh leaves after kneading in temperature be dry under the hot blast of 65-70 DEG C to moisture content be 40%-45%, obtain half one-tenth tea, becoming tea to be placed on temperature by half is take out after refrigerating 8-10 minute in the refrigerating chamber of-5 DEG C to-10 DEG C, after easing back under being placed on normal temperature, in temperature be dry in the dryer of 100-105 DEG C to water content be 25%-30%;

4) the yellow tea fresh leaves after drying is deposited in sealing bag after vexed yellow 30-40 minute, places and at room temperature to dry to water content lower than 12%, obtain into and sampling tea;

5) sealing of being sampled tea by one-tenth packs.

Beneficial effect of the present invention is, through protein degrading enzyme and polysaccharase enzyme enzymolysis before yellow tea fresh leaves processing, the content of homoamino acid and soluble sugar in tealeaves can be carried, increase into the leaching rate of benefit materials of sampling tea, after enzymolysis, hot blast dries the green tea of the fragrance that can improve tealeaves that dries in the air, ensure that follow-up oven dry is even simultaneously, avoid occurring Jiao Bianjiaoye and red stalk red autumnal leaves phenomenon, yellow tea fresh leaves is through steaming the pliability that can improve tealeaves, be convenient to follow-up knead shaping, the content that can improve tealeaves soluble tannin is kneaded without pressure, can further improve fragrance and the flavour of tealeaves, yellow tea fresh leaves is placed in refrigerating chamber and refrigerates after hot-air seasoning, then after easing back under being placed on normal temperature, again put into dryer to dry, the toughness of tealeaves can be improved, reduce broken tea rate, tealeaves is through the stoving process process again that once eases back, the adsorptivity of sampling tea can be lowered into thus improve into the shelf-life of sampling tea, its the inner organized enzyme of tealeaves produced through present invention process keeps better, proterties is stablized, the sense organ that becomes to sample tea is good, color and luster is emerald green, assorted without spending, brew rear soup look Huang bright, the fresh alcohol of flavour, in tealeaves, extract is more, there is good health-care effect.

Detailed description of the invention

1) select the yellow tea fresh leaves of bud one leaf as raw material;

2) yellow tea fresh leaves is placed on enzymolysis 18-22 minute in enzymolysis liquid, yellow tea fresh leaves after enzymolysis being placed on temperature is dry the 30-35 minute that dries in the air under the hot blast of 35-40 DEG C, yellow tea fresh leaves after baking being dried in the air is placed in steam and steams 1-2 minute, puts into kneading machine immediately and knead shaping after steaming end;

3) by the yellow tea fresh leaves after kneading in temperature be dry under the hot blast of 65-70 DEG C to moisture content be 40%-45%, obtain half one-tenth tea, becoming tea to be placed on temperature by half is take out after refrigerating 8-10 minute in the refrigerating chamber of-5 DEG C to-10 DEG C, after easing back under being placed on normal temperature, in temperature be dry in the dryer of 100-105 DEG C to water content be 25%-30%;

4) the yellow tea fresh leaves after drying is deposited in sealing bag after vexed yellow 30-40 minute, places and at room temperature to dry to water content lower than 12%, obtain into and sampling tea;

5) sealing of being sampled tea by one-tenth packs.

Claims (1)

1. a yellow tea processing technology, it is characterized in that, it comprises following steps:

1) select the yellow tea fresh leaves of bud one leaf as raw material;

2) yellow tea fresh leaves is placed on enzymolysis 18-22 minute in enzymolysis liquid, yellow tea fresh leaves after enzymolysis being placed on temperature is dry the 30-35 minute that dries in the air under the hot blast of 35-40 DEG C, yellow tea fresh leaves after baking being dried in the air is placed in steam and steams 1-2 minute, puts into kneading machine immediately and knead shaping after steaming end;

3) by the yellow tea fresh leaves after kneading in temperature be dry under the hot blast of 65-70 DEG C to moisture content be 40%-45%, obtain half one-tenth tea, becoming tea to be placed on temperature by half is take out after refrigerating 8-10 minute in the refrigerating chamber of-5 DEG C to-10 DEG C, after easing back under being placed on normal temperature, in temperature be dry in the dryer of 100-105 DEG C to water content be 25%-30%;

4) the yellow tea fresh leaves after drying is deposited in sealing bag after vexed yellow 30-40 minute, places and at room temperature to dry to water content lower than 12%, obtain into and sampling tea;

5) sealing of being sampled tea by one-tenth packs.