阅读说明：本技术 一种花香型金黄色绿茶产品及其制作方法 (Flower fragrance type golden yellow green tea product and preparation method thereof ) 是由 陈志辉 陈常颂 余文权 游小妹 林郑和 钟秋生 单睿阳 于 2019-10-14 设计创作，主要内容包括：本发明公开了一种花香型金黄色绿茶产品及其制作方法,其是以选育出的高香优质黄化新品种“叶色1号”为茶叶原料来源,经特定的采摘、萎凋、杀青、造型及烘干工艺,制得含品种特色花香且品质优异的金黄色绿茶产品。该金黄色绿茶产品干茶颜色为金黄色,冲泡后叶片舒展,呈现出金黄亮丽的叶色,且滋味鲜爽带花香,可使消费者获得视觉及味觉的双重享受,具有良好市场前景及经济效益。(The invention discloses a flower fragrance type golden yellow green tea product and a manufacturing method thereof, wherein a bred high-fragrance high-quality yellowing new variety 'leaf color No. 1' is used as a tea raw material source, and the golden yellow green tea product with characteristic flower fragrance of the variety and excellent quality is prepared through specific picking, withering, fixation, modeling and drying processes. The golden yellow green tea product has golden yellow dry tea color, leaves are unfolded after brewing, golden yellow and bright leaf color is presented, the taste is fresh and flower fragrance is provided, consumers can obtain double enjoyment of vision and taste, and the golden yellow green tea product has good market prospect and economic benefit.)

1. the manufacturing method of the flower-fragrance golden yellow green tea product is characterized by comprising the following steps: the method comprises the following steps:

1) Selecting tea tree varieties: taking a yellow variety 'white cockscomb' as a female parent, and adopting a natural hybridization breeding method to breed a high-aroma high-quality yellow new variety 'leaf color No. 1' as a tea raw material source;

2) picking: picking tea leaves with single bud or one bud and one leaf or two leaves after the tea trees are dried in dew in the morning;

3) withering: placing the picked tea leaves in a withering trough, spreading and drying the tea leaves in the withering trough to a thickness of 3cm, ventilating at room temperature for 2-4h until the water loss rate reaches 15%, and making the tea leaves soft and suitable;

4) de-enzyming: heating a roller fixation machine to 220 ℃, adding withered tea leaves, performing fixation for 3min until the water loss rate reaches 45% of the total fresh weight, the tea leaves are slightly dry along the edges, slightly pungent, and tender stems are broken and continuous, the tea fragrance is exposed, and no smoke and burnt taste exists; then quickly pouring out the tea leaves for heat dissipation so as to reduce the temperature of the leaves to room temperature;

5) modeling: gently twisting with a twisting machine to keep the leaves undamaged until tea juice slightly seeps out, and then scattering into orchid shape; or molding by using a strip tea carding machine to obtain strips; or molding into flat bar shape by full-automatic flat tea frying machine;

6) Drying: after the modeling is finished, spreading the tea leaves on a baking pan, wherein the spreading thickness of each layer of tea leaves is 2cm, and baking the tea leaves with an electric baking oven until the water content is 5%; baking at 75 deg.C for 150-180 min;

7) Selecting: and (5) removing old leaves, fragments and impurities from the dried raw tea to obtain finished tea.

2. method for the preparation of a floral golden yellow green tea product according to claim 1, characterized in that: the natural crossbreeding operation in the step 1) comprises the following steps: a etiolation variety 'white cockscomb' is used as a female parent, a high-aroma oolong tea variety is used as a male parent to carry out natural hybridization, tea seeds on the 'white cockscomb' tea tree are collected, the obtained yellow single plant is subjected to identification of agronomic characters and tea making quality after sowing, the single plant with golden leaf color and excellent tea making quality is screened out, then the obtained single plant is subjected to cuttage propagation, the agronomic characters and the tea making quality are further identified, and finally, a high-aroma high-quality etiolation new variety 'leaf color No. 1' with stable characters is bred.

3. Method for making a floral golden yellow green tea product according to claim 2, characterized in that: the agronomic character identification is to screen out single plants with good growth vigor, early germination, golden leaf color, and good cold resistance, drought resistance and insect resistance;

The quality identification of the prepared tea is to screen out single plants with golden leaf color, obvious flower fragrance, fresh and cool taste and fragrance in the soup.

4. a floral golden yellow green tea product made by the method of claim 1.

Technical Field

the invention belongs to the field of tea product processing, and particularly relates to a golden yellow green tea product with characteristic flower fragrance of varieties and excellent quality and a preparation method thereof.

background

among the six major teas, green tea is the most popular tea among the nations, and the planting area and yield are ranked first. Almost every tea area produces green tea, and the varieties of tea trees suitable for processing green tea are many, and the processed green tea products are more numerous in names, such as Longjing tea, Biluochun tea, Maojian tea, melon slices and the like. The traditional green tea products are all processed from tea varieties with green leaf color. Tea products have become more diversified and sophisticated in recent years due to consumer demand. Some characteristics are obvious, green tea products with high flower fragrance and good internal quality are pursued, some green tea products with specific styles appear, green tea products which are represented by Anji white tea and processed by yellow and albino tea tree varieties are high in price and good in marketing. However, the leaf bottom of green tea processed by Anji white tea is not completely white, but the leaf edge part is light white, and the veins and the middle part of the leaves are still obviously green. The existing few green tea is prepared from yellow leaf varieties such as golden bud, Zhonghuang No. 1, Jingning white tea and the like, wherein the leaf color of part of the varieties is yellow, while the leaf color of the most of the varieties is only light yellow, and is easily influenced by the environmental temperature, the leaf color is not stable enough, and the green is easy to turn. Meanwhile, the green tea made by the varieties can have very rare flower fragrance. The invention carries out natural hybridization breeding on a high-aroma oolong tea variety and the existing yellow variety 'white cockscomb', breeds a new tea tree variety 'leaf color No. 1' with golden leaf color, obvious flower fragrance and excellent quality from the obtained hybridization offspring, and uses the leaves to prepare the green tea, wherein the dry tea and the leaf bottoms are golden yellow, and particularly, after the tea is brewed, the leaves are stretched to present golden and bright leaf color and attractive appearance, the tea soup contains obvious variety flower fragrance, and the tea soup color is light green, thereby being good for drinking and beautiful and giving people enjoyment of tea drinking.

disclosure of Invention

the invention provides a production method of golden yellow green tea with characteristic flower fragrance and excellent quality, which is characterized in that a novel high-fragrance high-quality yellowing product 'leaf color No. 1' is selected as a tea raw material source, and the golden yellow green tea with characteristic flower fragrance and excellent quality is produced by a specific processing technology.

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

The flower fragrance type golden yellow green tea product is prepared by the following steps:

1) selecting tea tree varieties: taking a yellow variety 'white cockscomb' as a female parent, and adopting a natural hybridization breeding method to breed a high-aroma high-quality yellow new variety 'leaf color No. 1' as a tea raw material source;

2) Picking: picking tea leaves with single bud or one bud and one leaf or two leaves after the tea trees are dried in dew in the morning;

3) Withering: placing the picked tea leaves in a withering trough, spreading and airing the tea leaves for about 3cm in thickness, ventilating at room temperature for about 2-4h until the water loss rate is about 15%, and the tea leaves are soft and suitable;

4) De-enzyming: heating a roller fixation machine to 220 ℃, adding withered tea leaves, performing fixation for about 3min until the water loss rate reaches about 45% of the total fresh weight, and the tea leaves are slightly dry, slightly pungent, and tender stems are continuously folded, so that the tea fragrance is exposed, and no smoke and burnt taste exists; then quickly pouring out the tea leaves for heat dissipation so as to reduce the temperature of the leaves to room temperature;

5) Modeling: in order to keep the integrity of the leaves and improve the aesthetic degree and the ornamental value of the leaf bottom, 3 modeling modes of a orchid shape, a strip shape and a flat strip shape are adopted, the first mode is that a rolling machine is used for slightly rolling to keep the leaves from being damaged, and the leaves are scattered into the orchid shape after tea juice slightly seeps out; secondly, molding by using a strip tea carding machine to obtain strips; thirdly, molding the tea into a flat bar shape by using a full-automatic flat tea frying machine;

6) Drying: after the modeling is finished, spreading the tea leaves on a baking pan, wherein the spreading thickness of each layer of tea leaves is about 2cm, and baking the tea leaves by using an electric baking oven until the water content is about 5%; baking at 75 deg.C for 150-180 min;

7) Selecting: and (5) removing old leaves, fragments and impurities from the dried raw tea to obtain finished tea.

Step 1) the natural hybridization breeding is to use a etiolated variety 'white cockscomb' as a female parent and use any one of high-aroma oolong tea varieties such as Tieguanyin, cinnamon, daphne, cymbidium, Jiulongpao, golden peony, golden kwan-yin, Huangdan, Huangguanyin, yellow rose and the like as a male parent for natural hybridization, tea seeds naturally hybridized on the 'white cockscomb' tea tree are collected, and after sowing, agronomic character identification is carried out on the obtained yellow single plant, namely, the single plant with good growth vigor, early germination period, golden leaf color, and good cold resistance, drought resistance and insect resistance is selected; then picking tea leaves with single bud or one bud and one leaf or two leaves, processing the tea leaves into green tea, then carrying out quality identification on the tea, and screening out single plants with golden leaf color, obvious flower fragrance, fresh and cool taste and fragrance in the soup; and carrying out asexual cuttage propagation on the selected single plant, and repeatedly identifying and screening the agronomic characters and the tea making quality to finally breed a high-aroma high-quality new yellowing variety 'leaf color No. 1' with stable characters.

Compared with the prior art, the invention has the advantages that:

1. The invention adopts a unique high-aroma high-quality novel yellowing product 'leaf color No. 1' as a tea raw material, and has the characteristics of high aroma, high quality, golden and bright leaf color and the like.

2. The finished tea prepared by the invention has unique fragrance and taste after being brewed, and has flower fragrance with characteristic variety.

3. the finished tea is good in drinking and look. The color of the finished dry tea is golden yellow which is not possessed by common green tea, and the tea leaves are unfolded after being brewed, so that the golden and bright leaf color is presented, and the tea is an aesthetic impact on vision, so that people can enjoy the tea during drinking and enjoy the tea.

Drawings

figure 1 is a picture of tea samples obtained at different stages of example 1.

Detailed Description

in order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.

Taking a yellowing variety 'white cockscomb' as a female parent, and taking any one of high-aroma oolong tea varieties such as Tieguanyin, cinnamon, daphne, cymbidium, Jiulongpao, golden peony, golden kwan, Huangdan, Huangguanyin, yellow rose and the like as a male parent to carry out natural hybridization, harvesting tea seeds naturally hybridized on the 'white cockscomb' tea tree, and carrying out agronomic character identification on the obtained yellow single plant after sowing, namely selecting a single plant with good growth vigor, early germination, golden leaf color, cold resistance, drought resistance and insect resistance; then picking tea leaves with single bud or one bud and one leaf or two leaves, processing the tea leaves into green tea, then carrying out quality identification on the tea, and screening out single plants with golden leaf color, obvious flower fragrance, fresh and cool taste and fragrance in the soup; and carrying out asexual cuttage propagation on the selected single plant, and repeatedly identifying and screening the agronomic characters and the tea making quality to finally breed a high-aroma high-quality new yellowing variety 'leaf color No. 1' with stable characters.

The variety of the obtained 'leaf color No. 1' is characterized in that: shrub type, half open in tree posture, dense branches. The leaves are oblique upward and grow, are oval, are golden yellow, are hairy, are raised and glossy, are relatively flat, have blunt tips, are relatively dense in teeth, are relatively soft in quality and relatively high in tenderness. In the middle 10 th of the full-bloom period, the flower quantity is large, the maturing rate is high, and the fruits are spherical. The cold resistance is equivalent to that of the maternal white cocks, and the cold resistance is weaker. The spring shoot sprouting period is earlier than that of the white cockscomb by more than 10 days, and the yield of the fresh leaves is higher than that of the white cockscomb by more than 45 percent.