Study On The Technology Of Processing Yellow Tea With Fresh Leaves Of Different Seasons And Tenderness

Yellow tea is one of the six traditional Chinese teas and is unique to China.Accounting for less than 1% of the country’s total tea production.The main raw material for yellow tea production is spring single-bud tea,and there are few yellow tea products with bud-leaf raw materials.Summer and autumn tea has problems such as bitter taste and low aroma.Market sales are difficult and profit margins are low,resulting in extremely low utilization of a large number of fresh leaves in tea gardens.In the tea processing process,the sultry process can promote the degradation of ester catechins.The shaking process can effectively promote the hydrolysis of glycosides,reduce the bitterness and astringency of the tea soup,and improve the aroma.In this study,the group varieties were selected as fresh leaf raw materials to compare the effects of different tenderness,different seasons,different yellowing times,and shaking green procedures on the quality of yellow tea,and optimize the yellow tea processing technology in order to form a set of yellow tea processing.It is expected to put forward a set of optimal processing technology and parameters for yellow tea.The main findings are as follows:(1)The results of a comparative study on the quality of processed yellow tea with different tenderness leaves.The fresh leaves of the same raw materials are processed into yellow tea,which can reduce the bitterness of the tea soup and make the taste more mellow.The content of simple catechins,amino acids,monosaccharide and disaccharide compounds and other substances are retained after the suffocation.The quality of tea in spring and autumn is greatly affected by tenderness.Spring and autumn tea with coarse raw materials can be used to process yellow tea.(2)The results of the research on the effect of making green technology on the quality of yellow tea show.The greening process has a greater impact on the sensory quality of yellow tea,reducing the content of quality components in young tea leaves,mainly amino acids,monosaccharides and disaccharide compounds,and the higher the tenderness,the greater the impact,but for the coarse and old fresh leaves Raw materials,green making process can improve the quality of yellow tea.To process yellow tea with coarse and old fresh leaves,the greening process can be used.(3)The results show that the effect of boring yellow on the quality of yellow tea.During the 13 h period of suffocation,the period of suffocation has no significant effect on the quality of yellow tea,and the suffocation period of more than 13 h is unfavorable to the quality of yellow tea.The sequence of sultry yellowing and rolling has different effects on the quality of yellow tea with different tenderness raw materials.Fresh leaf raw materials with lower raw material tenderness should be suffocated for 13 hours before rolling for better sensory quality.(4)The best yellow tea processing technology obtained in this study.The bud-shaped fresh leaves are laid out for 6 hours,and after the greening,they lose moisture to about 35℃.They are moved to a stuffy yellowing machine with a temperature of 50℃ and a humidity of 70% for 13 hours.They are twisted until they become sticks,and then processed according to traditional techniques.After the multi-leaf type fresh leaves are properly spread,add the shake green,the first shake for 4 minutes,the second shake for 6 minutes,the speed is 12r/min,after each shake,let stand for 90-100 min,kill the green,and knead until it is hot.Into strips,move to a suffocating machine with a temperature of 50℃ and a humidity of 70% for 13 hours,and then process it according to the traditional process.