The invention discloses a green-killing process for Yinghong No. 9 yellow tea, which includes raw material collection, withering, green-killing, drying, and the requirement of controlling the moisture content of withered leaves at 65%70%; green-killing, using 6CH_20 tea turning plate dryer to kill green; tea is conveyed to the drying hot air box through the conveyor belt, and hot air is input from the bottom to the top of the hot air box, and the tea after light treatment is conveyed to 6CH_20. The green of the tea leaf is killed again in the turning plate dryer. The green-killing machine of the invention replaces the traditional green-killing machine with 6CH_20 turning plate dryer in the process of yellow tea production, which has uniform green-killing leaves, no red stem, red leaves and coke edges, stable quality, simple operation of equipment, low labor intensity, and no need to purchase another green-killing machine, and has two functions; the green-killing effect is good, the labor intensity of production is reduced, the quality of the processed yellow tea is excellent, and the unique drying method of the invention is characterized by good green-killing effect, low labor intensity, and Machine-green technology can replace traditional drum to kill green. It can promote the hydrolysis of various substrates in tea, such as protein and pectin, cellulose decomposition, and form excellent yellow tea quality.
【技术实现步骤摘要】
一种英红九号黄茶杀青工艺
本专利技术涉及黄茶杀青
,具体为一种英红九号黄茶杀青工艺。
技术介绍
杀青是黄茶加工主要工序,传统英红九号黄茶制作存在的技术主要有二,其一,黄茶加工工艺过程的杀青工序所用的设备、机械均为滚筒杀青机或锅式杀青机,对大叶品种的英红九号鲜叶而言,由于芽叶粗大、茶多酚丰富,杀青叶不易杀匀杀透,现有滚筒杀青、锅式杀青由于是杀青叶与金属壁直接接触,金属壁温度在200℃以上,温度高容易产生焦边、黄变差;温度不够,杀青叶没杀熟、红梗,由于英红九号茶树芽叶粗大杀青叶普遍红梗红叶或叶子焦边而嫩梗没杀透的缺点,这类杀青不好把握,杀青质量差,质量不稳定,效率低,劳动强度大,加工的黄茶色泽偏绿、香淡薄;其二,采用传统杀青技术,鲜叶失水多而且快,制作的黄茶苦涩味较重、醇甘不足,品质差,为此我们提出一种英红九号黄茶杀青工艺用于解决上述问题。
技术实现思路
本专利技术的目的在于提供一种英红九号黄茶杀青工艺,以解决上述
技术介绍
中提出的问题。为实现上述目的,本专利技术提供如下技术方案:一种英红九号黄茶杀青工艺,包括以下步骤:步骤一、原料采集,采摘英红九号茶树1芽2叶的嫩梢,鲜叶匀净、新鲜;步骤二、萎凋,在萎凋槽自然萎凋摊叶厚15-20cm,萎凋叶含水率要求控制在65%-70%;步骤三、鲜叶杀青,采用6CH-20型茶叶翻板式烘干机杀青,温度设置100-110℃,转速800转/min;步骤四、将第一次杀青后的茶叶通过输送带传送到热风箱内,热风箱内从下向上输入热风,热风的温度为90-100℃,处理时间为2-5min;优选的,步骤二中的萎凋叶含水率为67%。优选的,步骤三 ...
【技术保护点】
1.一种英红九号黄茶杀青工艺,其特征在于,包括以下步骤:步骤一、原料采集,采摘英红九号茶树1芽2叶的嫩梢,鲜叶匀净、新鲜;步骤二、萎凋,在萎凋槽自然萎凋摊叶厚15‑20cm,萎凋叶含水率要求控制在65%‑70%;步骤三、杀青,采用6CH‑20型茶叶翻板式烘干机杀青,温度设置100‑110℃,转速800转/min;步骤四、茶叶通过输送带传送到热风箱内,热风箱内从下向上输入热风,热风的温度为90‑100℃,处理时间为2‑5min;步骤五、采用烘干机干燥,杀青放置后的茶叶输送到6CH‑20型茶叶翻板式烘干机内干燥,温度设置120‑130℃,转速600转/min。
【技术特征摘要】
1.一种英红九号黄茶杀青工艺,其特征在于,包括以下步骤:步骤一、原料采集,采摘英红九号茶树1芽2叶的嫩梢,鲜叶匀净、新鲜;步骤二、萎凋,在萎凋槽自然萎凋摊叶厚15-20cm,萎凋叶含水率要求控制在65%-70%;步骤三、杀青,采用6CH-20型茶叶翻板式烘干机杀青,温度设置100-110℃,转速800转/min;步骤四、茶叶通过输送带传送到热风箱内,热风箱内从下向上输入热风,热风的温度为90-100℃,处理时间为2-5min;步骤五、采用烘干机干燥,杀青放置后...
【专利技术属性】
技术研发人员:彭粤,黄国滋,操君喜,谢梦颖,
申请(专利权)人:广东省农业科学院茶叶研究所,广东华承生物科技有限公司,
类型:发明
国别省市:广东,44
还没有人留言评论。发表了对其他浏览者有用的留言会获得科技券。