阅读说明：本技术 一种小黄茶的制作工艺 (Making process of small yellow tea ) 是由 查龙舒 查曙光 吕梦如 汪全图 于 2019-09-04 设计创作，主要内容包括：本发明涉及茶叶制作技术领域,具体是涉及一种小黄茶的制作工艺。该制作工艺包括萎凋、杀青、摊凉、揉捻、初闷黄、初烘、中闷黄、炒形、复闷黄、复炒形、干燥。本发明制作黄茶的工艺在杀青和闷黄的工序之前增加萎凋,能够使得酶促黄变,改善了茶叶青草气,并且在杀青后的初闷黄工序后又增加了中闷黄、复闷黄工序,这一工艺既保留了传统黄茶的滋味浓厚回甘,又使得本发明制作的黄茶滋味更醇和甘甜,汤色黄亮、叶底黄润、滋味醇和甘甜,芽叶完整,香高耐泡。通过三次闷黄的工序,每次闷黄的温度低于传统的只采用一次闷黄的温度,能够防止因温度过高而制作不出黄茶,保证制作出来的黄茶外形颜色黄而润。(The invention relates to the technical field of tea making, in particular to a making process of small yellow tea. The preparation method comprises withering, deactivating enzyme, spreading for cooling, rolling, primarily soaking to yellow, primarily baking, primarily soaking to yellow, parching, secondarily soaking to yellow, secondarily parching, and drying. According to the technology for preparing the yellow tea, withering is added before the processes of de-enzyming and yellow-pressing, enzymatic yellowing can be realized, the green grass smell of the tea is improved, and the processes of middle yellow-pressing and yellow-pressing are added after the initial yellow-pressing process after de-enzyming, so that the technology not only keeps the thick and sweet taste of the traditional yellow tea, but also ensures that the yellow tea prepared by the technology has the advantages of mellow and sweet taste, yellow and bright liquor color, yellow and moist leaf bottom, mellow and sweet taste, complete bud leaves, high fragrance and soaking resistance. Through the three steps of yellow stewing, the temperature of yellow stewing each time is lower than that of the traditional method of only adopting yellow stewing once, so that the situation that yellow tea cannot be prepared due to overhigh temperature can be prevented, and the appearance color of the prepared yellow tea is yellow and moist.)

1. The preparation process of the Xiaohuang tea sequentially comprises withering, enzyme deactivation, spreading for cooling and rolling, and is characterized by further comprising the following steps after rolling:

s10, initial stuffy cake yellow:

primarily soaking the twisted tea leaves to yellow at the temperature of 48-55 ℃, wherein the primarily soaking to yellow time is 4.5-6 h, and the relative humidity of air is 70-80% until the tea leaves are slightly yellow in color;

s11, primary baking:

primarily drying the tea after the primary yellow-covering, wherein the primary drying temperature is 118-125 ℃, and the primary drying time is 9-11 min until the water content of the tea is 50%;

s12, middle-aged and yellow-fried:

naturally cooling the tea leaves after the primary drying, and then performing middle-stuffy yellowing on the naturally cooled tea leaves, wherein the middle-stuffy yellowing temperature is 48-55 ℃, the middle-stuffy yellowing time is 8-9 h, and the relative air humidity is 75-80% until the color of the tea leaves is yellow green;

s13, stir-frying:

putting the tea leaves after being smoldered to yellow into a shape frying device for frying at the temperature of 70-80 ℃ until the moisture of the tea leaves is evaporated by 68-72 percent, wherein the shape frying device comprises at least one of a tea leaf carding machine, a tea leaf flattening frying machine, a deep frying pan and a continuous turning plate layered dryer;

s14, repeated stuffy and yellow:

naturally cooling the fried tea leaves, and then performing secondary stuffy yellowing on the naturally cooled tea leaves, wherein the temperature of the secondary stuffy yellowing is 48-55 ℃, the time of the secondary stuffy yellowing is 9-11 h, and the relative humidity of air is 75-82% until the color of the tea leaves is golden yellow;

s15, repeatedly frying:

putting the tea leaves after being stewed to yellow into a frying device for frying, baking and shaping until the moisture of the tea leaves is evaporated by 8-10 percent, and shaping the tea leaves;

s16, drying:

firstly spreading and cooling the tea leaves after re-frying, shaping and shaping for 5.5-6.5 h, and then drying the tea leaves after spreading and cooling until the water content of the tea leaves is 5-7% to obtain the small yellow tea.

2. The process for preparing a yellow tea according to claim 1, wherein the yellow tea comprises: and S10, S12 and S14 are all performed by performing yellow-sealing on the tea leaves in a yellow-sealing machine, and the height of the tea leaves in a screen of the yellow-sealing machine is 4.5 cm-5.5 cm.

3. The process for preparing small yellow tea according to claim 2, wherein the height of the tea leaves subjected to primary stuffy yellow, middle stuffy yellow and secondary stuffy yellow in a screen of a yellow stuffy machine is 5cm, the primary stuffy yellow temperature is 55 ℃, the middle stuffy yellow temperature is 55 ℃, the secondary stuffy yellow temperature is 50 ℃, the primary stuffy yellow time is 5 hours, the middle stuffy yellow time is 8.5 hours, and the secondary stuffy yellow time is 11 hours.

4. The process for producing yellow tea according to claim 1,

withering: spreading fresh tea raw materials on withering equipment, wherein the withering equipment at least comprises a green cooling frame and a bamboo curtain, the thickness of the tea is 2.5-3.5 cm, the withering temperature is 23-27 ℃, the relative air humidity is 68-72%, and the withering time is 6.0-7.5 h;

de-enzyming: placing the withered tea leaves in a fixation machine, wherein the temperature in the fixation machine is 180-200 ℃, and the fixation time is 8-12 s;

spreading for cooling: spreading and cooling the tea leaves after the fixation to dissipate heat;

rolling: and (3) putting the spread and cooled tea leaves into a rolling machine to be rolled for 18-22 min, and pressing the tea leaves into strips by the rolling machine according to the light-heavy-light circulation sequence.

5. The preparation method of small yellow tea as claimed in claim 1, 2, 3 or 4, wherein the parching step S13 and the re-parching step S15 are carried out by putting the tea leaves to be shaped into straight shape into a tea leaf strip tidying machine or a continuous turning plate layered dryer, parching the tea leaves to be shaped into flat shape into a tea leaf flattening machine, and parching the tea leaves to be shaped into granule or spiral shape into a deep frying pan.

6. The preparation process of the yellow tea as claimed in claim 4, wherein the thickness of the tea leaves is 3.5cm to 4.5cm when spread for cooling, the spread for cooling is 50min to 70min, and the tea leaves are turned at least 1 time during the spread for cooling.

7. The preparation process of the yellow tea as claimed in claim 4, wherein the tea leaves are placed into an aroma raising machine or a baking basket for baking after spreading for cooling, and the temperature of the aroma raising machine is 96-102 ℃ for 26-34 min.

8. The process for preparing yellow-tinted tea as claimed in claim 4, further comprising selecting the material before withering,

selecting materials: selecting fresh tea leaves which are strong, tender, non-destructive and free from diseases and insect pests and have single buds and/or tender tips of one bud and one leaf and/or tender tips of one bud and two leaves as raw materials.

9. The process for preparing a yellow tea according to claim 1, wherein the yellow tea comprises: the primary drying device of the step S11 is a roller continuous flap dryer.

10. The process for preparing a yellow tea according to claim 1, wherein the yellow tea comprises: the stir-frying equipment is internally provided with a moisture detection sensor, before stir-frying, the moisture content of first air in the stir-frying equipment is measured, then, the moisture content of second air in the stir-frying equipment is measured through the moisture detection sensor while stir-frying the yellow tea, and when the difference between the moisture content of the second air and the moisture content of the first air meets a first set condition, the stir-frying is finished;

before the tea leaves which are repeatedly smoldered and yellow are repeatedly fried, the moisture content of third air in the frying equipment is measured, then the moisture content of fourth air in the frying equipment is measured through a moisture detection sensor while the tea leaves are repeatedly fried, and when the difference between the moisture content of the fourth air and the moisture content of the third air meets a second set condition, the repeated frying is finished.

Technical Field

The invention relates to the technical field of tea making, in particular to a making process of small yellow tea.

Background

The yellow tea is named according to the original characteristics of tea tree varieties and the naturally yellow bud leaves of the tea trees. The yellow tea has unique quality characteristics of 'dry yellow tea, yellow soup and yellow bottom of tea', and the process different from other teas is a special 'smoldering yellow' process. The yellow tea has pure and sweet taste, and has no bitter taste and irritation to intestine and stomach of green tea. The yellow tea has the health care effects of reducing blood sugar, removing grease and the like, and is recommended by tea experts as a tea product most suitable for public health drinking. The yellow tea produces a large amount of digestive enzymes in the process of stuffiness and yellowing, is most beneficial to spleen and stomach, has the functions of dyspepsia, inappetence and obesity prevention, can be drunk and dissolved, increases fat metabolism, refreshes spirit, relieves fatigue, and removes food stagnation. The yellow tea is rich in tea polyphenol, amino acid, vitamin, soluble sugar and other rich nutrient substances, and has obvious effect of preventing and treating the esophageal cancer. In addition, more than 85% of natural substances in the fresh yellow tea leaves are reserved, and the substances have special effects on cancer prevention, cancer resistance, sterilization and inflammation diminishing and are beyond the reach of other tea leaves. Yellow tea is one of six Chinese teas, and is divided into yellow bud tea, yellow small tea and yellow large tea according to the size of old tender bud leaves of fresh leaves. The yellow bud tea mainly comprises Junshan Yinzhi, Mengding yellow bud, Huoshan yellow bud, and Yuanan yellow tea; for example, Wei SHANMAOJIAN, PINGYANGHUANG decoction, and YAAN HUANG CHA belong to small yellow tea, and the small yellow tea is prepared from small yellow tea and yellow bud tea.

The traditional yellow tea preparation process adopts one-time yellow smoldering, which causes that the color of the dry tea is not obviously yellow, the liquor color is yellow and bright and light, and the leaf bottom is not yellow and moist but yellow green and dark. And the yellow tea leaves are not breathable due to too long primary yellow-smoldering time, so that the color of the prepared yellow tea is dark.

Disclosure of Invention

In order to solve the technical problems, the invention provides a preparation process of small yellow tea, which adopts three times of yellow stewing, and the tea can dissipate heat after each yellow stewing, so that the prepared yellow tea is yellow and slightly moist, the liquor color is yellow and bright, the leaf bottom is yellow and moist, and the taste is pure and sweet.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation process of the Xiaohuang tea sequentially comprises withering, enzyme deactivation, spreading for cooling and rolling, and is characterized by further comprising the following steps after rolling:

s10, initial stuffy cake yellow:

primarily soaking the twisted tea leaves to yellow at the temperature of 48-55 ℃, wherein the primarily soaking to yellow time is 4.5-6 h, and the relative humidity of air is 70-80% until the tea leaves are slightly yellow in color;

s11, primary baking:

primarily drying the tea after the primary yellow-covering, wherein the primary drying temperature is 118-125 ℃, and the primary drying time is 9-11 min until the water content of the tea is 50%;

s12, middle-aged and yellow-fried:

naturally cooling the tea leaves after the primary drying, and then performing middle-stuffy yellowing on the naturally cooled tea leaves, wherein the middle-stuffy yellowing temperature is 48-55 ℃, the middle-stuffy yellowing time is 8-9 h, and the relative air humidity is 75-80% until the color of the tea leaves is yellow green;

s13, stir-frying:

putting the tea leaves after being smoldered to yellow into a shape frying device for frying at the temperature of 70-80 ℃ until the moisture of the tea leaves is evaporated by 68-72 percent, wherein the shape frying device comprises at least one of a tea leaf carding machine, a tea leaf flattening frying machine, a deep frying pan and a continuous turning plate layered dryer;

s14, repeated stuffy and yellow:

naturally cooling the fried tea leaves, and then performing secondary stuffy yellowing on the naturally cooled tea leaves, wherein the temperature of the secondary stuffy yellowing is 48-55 ℃, the time of the secondary stuffy yellowing is 9-11 h, and the relative humidity of air is 75-82% until the color of the tea leaves is golden yellow;

s15, repeatedly frying:

putting the tea leaves after being stewed to yellow into a frying device for frying, baking and shaping until the moisture of the tea leaves is evaporated by 8-10 percent, and shaping the tea leaves;

s16, drying:

firstly spreading and cooling the tea leaves after re-frying, shaping and shaping for 5.5-6.5 h, and then drying the tea leaves after spreading and cooling until the water content of the tea leaves is 5-7% to obtain the small yellow tea.

Furthermore, the tea leaves are subjected to yellow-sealing in a yellow-sealing machine in steps S10, S12 and S14, and the height of the tea leaves placed in a screen of the yellow-sealing machine is 4.5 cm-5.5 cm.

Further preferably, the height of the tea leaves subjected to primary yellowing, middle yellowing and secondary yellowing in a screen of a yellowing machine is 5cm, the primary yellowing temperature is 55 ℃, the middle yellowing temperature is 55 ℃, the secondary yellowing temperature is 50 ℃, the primary yellowing time is 5 hours, the middle yellowing time is 8.5 hours, and the secondary yellowing time is 11 hours.

Further, withering: spreading fresh tea raw materials on withering equipment, wherein the withering equipment at least comprises a green cooling frame and a bamboo curtain, the thickness of the tea is 2.5-3.5 cm, the withering temperature is 23-27 ℃, the relative air humidity is 68-72%, and the withering time is 6.0-7.5 h;

de-enzyming: placing the withered tea leaves in a fixation machine, wherein the temperature in the fixation machine is 180-200 ℃, and the fixation time is 8-12 s;

spreading for cooling: spreading and cooling the tea leaves after the fixation to dissipate heat;

rolling: and (3) putting the spread and cooled tea leaves into a rolling machine to be rolled for 18-22 min, and pressing the tea leaves into strips by the rolling machine according to the light-heavy-light circulation sequence.

Preferably, the frying in step S13 and the re-frying in step S15 are carried out by putting the tea leaves to be shaped into straight shape into a tea leaf strip tidying machine or a continuous turning plate layered dryer, frying the tea leaves to be shaped into flat shape into a tea leaf flattening machine, and frying the tea leaves to be shaped into granular shape or spiral shape into deep frying pan.

Preferably, the thickness of the tea leaves is 3.5-4.5 cm when the tea leaves are spread for cooling, the spreading time is 50-70 min, and the tea leaves are turned at least 1 time during the spreading for cooling.

Preferably, after the tea leaves are deactivated and before the tea leaves are spread and cooled, the qualified tea leaves are picked out, and after the tea leaves are spread and cooled, the tea leaves are put into a fragrance extractor or a drying basket to be dried, wherein the temperature of the fragrance extractor is 96-102 ℃, and the time is 26-34 min.

Further preferably, the method also comprises the steps of selecting materials before withering,

selecting materials: selecting fresh tea leaves which are strong, tender, non-destructive and free from diseases and insect pests and have single buds and/or tender tips of one bud and one leaf and/or tender tips of one bud and two leaves as raw materials.

Further preferably, the primary drying device in step S11 is a drum continuous flap dryer.

Preferably, the shape frying equipment is provided with a moisture detection sensor, before the shape frying is carried out, the moisture content of first air in the shape frying equipment is measured, then the shape frying of the yellow tea leaves is carried out, meanwhile, the moisture content of second air in the shape frying equipment is measured through the moisture detection sensor, and when the difference between the moisture content of the second air and the moisture content of the first air meets a first set condition, the shape frying is finished;

before the tea leaves which are repeatedly stewed to yellow are repeatedly fried, the moisture content of third air in the frying equipment is measured, then the moisture content of fourth air in the frying equipment is measured through a moisture detection sensor while the tea leaves are repeatedly fried, and when the difference between the moisture content of the fourth air and the moisture content of the third air meets a second set condition, the repeated frying is finished

The invention has the following beneficial effects:

(1) the process of the invention adds the middle and repeated yellow-smoldering procedures after the initial yellow-smoldering procedure, which not only keeps the thick and sweet taste of the traditional yellow tea, but also ensures that the yellow tea prepared by the invention has more mellow and sweet taste, yellow and bright liquor color, yellow and moist leaf bottom, mellow and sweet taste, complete bud and leaf, and high fragrance and soaking resistance. Through the three steps of yellow stewing, the temperature of yellow stewing each time is lower than that of the traditional method of only adopting yellow stewing once, so that the situation that yellow tea cannot be prepared due to overhigh temperature can be prevented, and the appearance color of the prepared yellow tea is yellow and moist.

(2) According to the technology for preparing the yellow tea, withering is added before the processes of water removing and yellow sealing, so that enzymatic yellowing can be realized, and the green grass smell of the tea is improved.

(3) The temperature of the water-removing process is set to be 180-200 ℃, so that the fresh withered tea leaves are thoroughly removed at high temperature, and the fragrance and the yellow-smoldering effect of the tea leaves are facilitated.

(4) The height that tealeaves was put in the screen cloth of stifled yellow quick-witted is 4.5cm ~ 5.5cm, can prevent that too much tealeaves from piling up and leading to the temperature of inside tealeaves to be higher than the temperature of outside tealeaves together, through reducing the accumulational height of tealeaves for the temperature of inside and outside tealeaves differs little, guarantees the stable quality of the yellow tea of making.

(5) Three frying devices are adopted for frying, and yellow tea with different shapes can be prepared according to the requirement.

(6) The roller continuous flap dryer is used, so that the tea leaves are kept not to agglomerate and cake and can be freely scattered.

(7) The aroma raising machine can eliminate the green grass smell in the tea.

Detailed Description

The technical solution of the present invention is clearly and completely described below with reference to the following examples. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.