CN102388993A - Method for processing yellow soup tea - Google Patents

Abstract

The invention discloses a processing method of yellow soup tea, which comprises the technological process of material selection, light withering, de-greening, rolling, initial drying, initial veneering, re-drying, re-stuffing, foot-drying and winnowing. Beneficial effects of the present invention: use the ratio of temperature and time to accurately control the transformation of the internal substances of the tea, so that all aspects of the finished tea can be optimized, and at the same time, by controlling the thickness of the tea leaves that need to be spread during processing, Realize the control of the balance of tea quality, so that the processed tea has a curly and beautiful appearance, slightly yellow color, neat buds and leaves, tender and tender, bright yellow-green soup, sweet and rich aroma, sweet taste, and flowers at the bottom of the leaves , bright yellow uniform.

Description

A kind of yellow soup tea processing method

technical field

The invention relates to a method for processing tea in the field of processing and production, in particular to a method for processing yellow soup tea.

Background technique

Yellow soup is one of the yellow teas among the six major teas. Yellow tea refers to the new leaves of tea trees, which are not fermented, and undergo typical processes such as killing greens, rolling, stuffing yellow, and drying. The quality of yellow tea is characterized by yellow soup and yellow leaves. It is "three yellows" (the color of dry tea is yellow and bright, and the color of soup and the bottom of the leaves are also yellow), with a clear and pleasant aroma and a mellow and refreshing taste. In the processing of green tea, due to improper processing technology, the quality of yellow leaves in yellow soup (or even red soup) may appear, but this kind of tea cannot be called yellow tea, but can only be regarded as low-quality green tea. In addition, yellow tea is rich in tea polyphenols, amino acids, soluble sugar, vitamins and other rich nutrients, which have obvious effects on the prevention and treatment of esophageal cancer. In addition, more than 85% of the natural substances in the fresh leaves of yellow tea are retained, and these substances have special effects on cancer prevention, anti-cancer, sterilization, and anti-inflammation, which are beyond the reach of other teas.

According to scientific analysis, the change of polyphenols and catechins in the process of primary production of yellow tea tends to decrease with the progress of the process. During rolling, due to damage to leaf cells, the tea juice is directly oxidized by oxygen in the air, causing the leaves to turn yellow; due to longer time, the amount of oxidation is greater, the amount of oxidation is greater, and the amount of reduction is greater, resulting in greater yellowing of leaves. The total amount of polyphenols showed a decreasing trend. The products of catechin oxidation include theaflavins and thearubigins, but the amount of theaflavins is more than thearubigins, so the soup color and the bottom of the leaves are yellow. Under the action of dry heat, mastering the appropriate temperature can not only develop the aroma of yellow tea, but also decompose the bound polyphenols (insoluble in water) into soluble polyphenols, and at the same time undergo isomerization, making the taste of tea soup rich and mellow .

In the processing of yellow tea, the change of amino acid content has been increasing from fresh leaves to rolling. In the greening process, protein is decomposed into amino acids under the action of enzymes and damp heat, which increases the content, and reaches the peak after rolling, and the relative fresh leaf content increases from 100 to 164-221 of the rolled leaves. However, the content of Maohuoye decreased after being piled up to dry. The possible reasons for the decrease in content are: A. The combination of acid and o-quinone forms a component that is beneficial to color and aroma. B. The combination of amino acid and sugar produces a caramel aroma substance. C. Amino acids undergo deamination and decarboxylation to form aldehydes. D. During the processing of yellow tea, serine, glutamic acid, and theanine are increased, which are beneficial to the color, aroma, and taste of yellow tea. The changes of sugars in the processing of yellow tea showed a decreasing trend for the most part, but there were individual increases. The reasons for the reduction of sugar content are as follows: A. Sugar is oxidized to caramel under dry heat conditions, which makes yellow tea have a caramel aroma. B. Sugar can combine with protein to form a black substance, which has an adverse effect on the quality of yellow tea. C. The combination of sugar and amino acid makes the yellow tea produce a special fragrance.

Table: Changes of sugars in yellow tea during processing

sugar fresh leaves Green leaves Rolled leaves Maohuoye Dust leaves Foot Fire Leaf Old Fire Leaf starch 2.36 2.02 2.11 1.99 1.83 1.10 1.62 reducing sugar 2.04 1.44 1.46 1.31 1.20 1.25 0.59 non-reducing sugar 2.13 2.36 2.12 2.39 0.69 1.88 1.77 total sugar content 4.17 3.80 3.53 3.70 1.89 3.13 2.36

Because yellow tea has so many characteristics, it is a complicated project to produce a high-quality tea with complete color, fragrance and taste. In the process of traditional processing, there are too many human factors and the output is not high. The finished products processed by the method are uneven. Since there are many factors affecting the quality of tea leaves, a little carelessness will affect the color, fragrance and nutritional value of tea leaves, resulting in low quality and unstable quality.

Contents of the invention

Aiming at the existing demand, the invention provides a method for processing yellow soup tea.

In order to achieve the above object, the measures taken by the present invention are:

A method for processing yellow soup tea, comprising the following steps:

Material selection: choose fresh leaves with one bud and one leaf or one bud and two leaves;

Light withering: spread the fresh leaves on the spreading platform, the spreading thickness is 3-4 cm, the temperature is 22°C-28°C, and the time is 4-6 hours;

Greening: Put the lightly withered fresh leaves into the drum greening machine, and start throwing leaves when the temperature of the drum body reaches 150°C-170°C. The whole process from leaf throwing to leaf removal takes 3 minutes;

Kneading: put the cooled green leaves into the automatic rolling machine to carry out the coiling treatment until the tissue destruction rate of the leaves reaches 45% to 55%, and the sliver rate reaches 80% to 90%.

Initial drying: spread the twisted leaves on the dryer with a thickness of 1-2 cm, the initial drying temperature is 50°C-60°C, and the initial drying duration is 20-25 minutes;

Early stuffy yellow: After the first baked leaves are cooled, wrap them in white cotton cloth without peculiar smell, about 2 kg per bag, put them in wooden tea boxes or iron tea boxes, and place them for 45-50 hours ;

Re-drying: spread the leaves after the first vexed yellowing on the dryer, the thickness of spreading is 1-2 cm, the re-drying temperature is 45°C-55°C, and the duration is 60 minutes;

Re-stuffed yellow: the re-dried leaves are cooled slightly, wrapped in non-odor white cotton cloth, about 2 kg per bag, placed in a wooden tea box or an iron tea box, it takes about 24 hours until the tea leaves are golden in color and rich in aroma;

Dry enough: Spread the yellowed leaves on the dryer with a thickness of 2 to 3 cm, control the temperature of the dried leaves at 40°C to 50°C, and dry them when they are dry;

Wind selection: The dried tea leaves are transported to the air separation machine through the conveyor belt for wind selection, and the finished tea is selected.

In the kneading step, if the selected material is fresh leaves with one bud and one leaf, the process of tightening the ropes is as follows: first knead for 10 minutes under cover pressure, then knead for 5 minutes under light pressure, and finally knead without pressure. Knead for 5 minutes.

In the kneading step, if the selected material is fresh leaves with one bud and two leaves, the process of tightening the rope is as follows: first knead for 5 to 10 minutes under the cover pressure state, and then knead for 5 minutes under the light pressure state, and then Knead for 5 minutes under medium pressure and finally 5 minutes under no pressure.

Beneficial effects of the present invention: use the ratio of temperature and time to accurately control the transformation of the internal substances of the tea, so that all aspects of the finished tea can be optimized, and at the same time, by controlling the thickness of the tea leaves that need to be spread during processing, Realize the control of the balance of tea quality. The processed tea has a curly and beautiful appearance, slightly yellow color, neat buds and leaves, tender and tender, bright yellow-green soup, sweet and rich aroma, sweet and mellow taste, and flowers at the bottom of the leaves. Bright yellow and uniform.

Description of drawings

Fig. 1, block diagram of process flow of processing technology of the present invention.

Detailed ways

A method for processing yellow soup tea, comprising the following steps:

Material selection: Choose fresh leaves with one bud and one leaf or one bud and two leaves. The fresh leaves with one bud and one and two leaves are not only fresh and tender, but also contain a very high level of compound richness. Generally, when making top-quality tea, choose fresh leaves before Ming Dynasty, and when making top-grade tea, choose fresh leaves before Guyu. The choice of ingredients will directly affect the quality of the finished tea.

Light withering: spread the fresh leaves on the spreading platform, the spreading thickness is 3-4 cm, the temperature is 22°C-28°C, and the time is 4-6 hours. Light withering can moderately reduce the water content of fresh leaves, make the leaves soft and easy to process, and emit grassy smell, which can be transformed into aromatic substances, improving the quality and flavor of tea. After the light withering step of the present invention, the water content of the fresh leaves is 68%-73%, reducing the low-boiling aromatic compounds such as green leaf alcohol in the fresh leaves, and removing part of the grassy smell of the tea leaves, so the evaporation temperature is 22-28 degrees Celsius If the temperature is high, the aromatic substances in the fresh leaves will also be lost. If the temperature is low, the time to reach the standard water content will need to be extended. There will be too many compounds lost with evaporation in the tea, which will affect the quality of the tea. The thickness of 3-4 cm is for uniform evaporation. If it is too thin, the water loss of fresh leaves will be serious. If it is too thick, the water loss of fresh leaves will be insufficient, and the grass gas will be heavier. The time of 4-6 hours is also to control the water loss of fresh leaves. Time, control the compound content of fresh leaves, the water content of fresh leaves is between 68%-73%, and it is the best state to enter the greening stage.

Greening: Put the lightly withered fresh leaves into the drum greening machine, and start throwing leaves when the temperature of the drum body reaches 150°C-170°C. The whole process from leaf throwing to leaf removal takes 3 minutes. The reason for adopting the roller fixing machine is that the roller fixing machine is more uniform, and the quality of the tea leaves will not be uneven. In the present invention, the fixing temperature is 150 degrees Celsius to 170 degrees Celsius, and the fixing time is 3 minutes. In this way, The water content of the green leaves after killing is 58%-64%. There are several advantages in this way. One is to kill thoroughly and evenly; the other is to cause high temperature and high humidity conditions, which will damage the chlorophyll and reveal the , polyphenols undergo auto-oxidation and isomerization, and starch and protein undergo hydrolysis, which lays the foundation for the strong taste and yellow color of yellow tea. The ratio of temperature and time here is particular. If the temperature is too high and the time is shortened, it may produce a burnt smell. It will be longer, and the water-soluble compounds in the tea will lose too much and affect the quality.

Kneading: put the cooled green leaves into an automatic rolling machine to carry out the coiling treatment until the tissue destruction rate of the leaves reaches 45% to 55%, and the sliver rate reaches 80% to 90%.

Start without pressurization, until the leaves are slightly strip-shaped, and when the viscosity increases, gradually increase the pressure to promote the tightness of the strips. Knead until the leaves of the whole bucket have 80%-90% strips, then remove the pressure and knead lightly. One bud and one leaf are called young leaves. First, knead for 10 minutes under cover pressure, then knead for 5 minutes under light pressure, and finally knead for 5 minutes under no pressure. One bud and two leaves are called old leaves. First, knead for 5-10 minutes under cover pressure, then knead for 5 minutes under light pressure, then knead for 5 minutes under medium pressure, and finally knead under no pressure. Knead for 5 minutes. The most important thing is to destroy the tissue of the leaves and tighten the cords. The damage rate of the leaf tissue reaches 45%-55%, which can make the tea easy to brew and resistant to brewing. If the damage rate is low, it will be difficult to brew. If the damage rate is too high, it will not be resistant to brewing. The yield of young leaves can be higher. , the old leaves will be lower, but not more than 90%. When it exceeds 90%, the damage rate cannot meet the requirements. The reason for this difference is that the cellulose content of young leaves is low, and there are more substances such as pectin. , it is easy to form strips when kneading, and can maintain good color and aroma. Compared with young leaves, old leaves have less pectin and other substances, so it is not easy to form strips, so it needs to be kneaded under medium pressure conditions, and the above two methods can ensure leaves The destruction rate of tissue and sliver rate, young leaf and old leaf can not be put together to process in the present invention, so the step of kneading is specific.

The reason why the rolling rate is limited is to keep the quality and appearance of the tea at the best ratio. Rolling will destroy the leaf tissue and some juice will overflow. This is an important part of tea soup. According to the destruction rate of 45 %-55% standard, on this basis, when the slitting rate of kneading leaves reaches 80%-90%, the time is just between 20-25 minutes, and the kneading method and time can be controlled. The rolling time should not be too long. If it is too long, it will help the tea to form, but it will cause too much juice overflowing, which will affect the quality of the tea. The rolling time should not be too short. The shape of the tea leaves will affect the quality of the tea leaves.

Initial drying: spread the twisted leaves on the dryer with a thickness of 1-2 cm, the initial drying temperature is 50°C-60°C, and the initial drying duration is 20-25 minutes;

Early stuffy yellow: After the first baked leaves are cooled, wrap them in white cotton cloth without peculiar smell, about 2 kg per bag, put them in wooden tea boxes or iron tea boxes, and place them for 45-50 hours ;

Re-drying: spread the leaves after the first vexed yellowing on the dryer, the thickness of spreading is 1-2 cm, the re-drying temperature is 45°C-55°C, and the duration is 60 minutes;

Re-stuffed yellow: the re-dried leaves are cooled slightly, wrapped in non-odor white cotton cloth, about 2 kg per bag, placed in a wooden tea box or an iron tea box, it takes about 24 hours until the tea leaves are golden in color and rich in aroma;

Dry enough: Spread the yellowed leaves on the dryer with a thickness of 2 to 3 cm, control the temperature of the dried leaves at 40°C to 50°C, and dry them when they are dry;

Wind selection: The dried tea leaves are transported to the air separation machine through the conveyor belt for wind selection, and the finished tea is selected.

In the kneading step, if the selected material is fresh leaves with one bud and one leaf, the process of tightening the ropes is as follows: first knead for 10 minutes under cover pressure, then knead for 5 minutes under light pressure, and finally knead without pressure. Knead for 5 minutes.

In the kneading step, if the selected material is fresh leaves with one bud and two leaves, the process of tightening the rope is as follows: first knead for 5 to 10 minutes under the cover pressure state, and then knead for 5 minutes under the light pressure state, and then Knead for 5 minutes under medium pressure and finally 5 minutes under no pressure.

Beneficial effects of the present invention: the tea processing process is actually a process of controlling the water content of tea leaves. From fresh leaves to finished dry tea, the present invention uses the ratio of temperature and time to accurately control the transformation of tea internal substances, so that All aspects of the finished tea are optimized, and at the same time, the balance of tea quality can be controlled by controlling the thickness of the tea leaves that need to be spread during processing. The ratio of temperature and time is obtained through a large number of experiments and tests. The rapid cooling step not only reduces the time in the tea processing process, but also is a very important method of preserving quality. , initial drying, initial vexation, re-drying, re-drying and full dryness are quite uniform in moisture control. Therefore, the tea processed by the present invention has beautiful curly appearance, yellowish color, neat buds and leaves, tender and tender appearance, bright yellow-green soup, sweet and rich aroma, sweet and mellow taste, flowering at the bottom of the leaves, and uniform tender yellow.

Simple modifications and replacements by those skilled in the art are within the protection scope of the present invention.

Claims (3)

1. a yellow tea processing method is characterized in that comprising the following steps: Material selection: choose fresh leaves with one bud and one leaf or one bud and two leaves; Light withering: spread the fresh leaves on the spreading platform, the spreading thickness is 3-4 cm, the temperature is 22°C-28°C, and the time is 4-6 hours; Greening: Put the lightly withered fresh leaves into the drum greening machine, and start throwing leaves when the temperature of the drum body reaches 150°C-170°C. The whole process from leaf throwing to leaf removal takes 3 minutes; Kneading: put the cooled green leaves into the automatic rolling machine to carry out the coiling treatment until the tissue destruction rate of the leaves reaches 45% to 55%, and the sliver rate reaches 80% to 90%. Initial drying: spread the twisted leaves on the dryer with a thickness of 1-2 cm, the initial drying temperature is 50°C-60°C, and the initial drying duration is 20-25 minutes; Early stuffy yellow: After the first baked leaves are cooled, wrap them in white cotton cloth without peculiar smell, about 2 kg per bag, put them in wooden tea boxes or iron tea boxes, and place them for 45-50 hours ; Re-drying: spread the leaves after the first vexed yellowing on the dryer, the thickness of spreading is 1-2 cm, the re-drying temperature is 45°C-55°C, and the duration is 60 minutes; Re-stuffed yellow: the re-dried leaves are cooled slightly, wrapped in non-odor white cotton cloth, about 2 kg per bag, placed in a wooden tea box or an iron tea box, it takes about 24 hours until the tea leaves are golden in color and rich in aroma; Dry enough: Spread the yellowed leaves on the dryer with a thickness of 2 to 3 cm, control the temperature of the dried leaves at 40°C to 50°C, and dry them when they are dry; Wind selection: The dried tea leaves are transported to the air separation machine through the conveyor belt for wind selection, and the finished tea is selected. 2. According to the processing method of yellow soup tea according to claim 1, it is characterized in that in the kneading step, if the selected material is fresh leaves with one bud and one leaf, the process of tightening the ropes is as follows: firstly knead under the cover pressure state 10 minutes, then knead for 5 minutes under light pressure, and finally knead for 5 minutes without pressure. 3. According to the processing method of yellow soup tea according to claim 1, it is characterized in that in the kneading step, if the selected material is fresh leaves with one bud and two leaves, the process of tightening the rope is as follows: firstly knead under the cover pressure state 5-10 minutes, then knead for 5 minutes under light pressure, then knead for 5 minutes under medium pressure, and finally knead for 5 minutes under no pressure.

Images