Production technology of yellow tea

The quality of yellow tea is characterized by yellow soup and yellow leaves, and the preparation method is mainly characterized by sultry yellow process, which uses high temperature to destroy the activity of enzymes, and then the oxidation of polyphenols is caused by dampness and heat, and some colored substances are produced. The degree of discoloration is lighter, it is yellow tea, and the degree is heavy, it forms black tea.

Its typical technological process is killing green, stuffy yellow, drying, kneading is not an indispensable process of yellow tea.

(1) kill the youth

Yellow tea plays an important role in the formation of fragrance by destroying the activity of enzymes, evaporating part of the water and emitting the smell of grass.

(2) dull yellow

Stuffy yellow is the characteristic of yellow tea manufacturing process and the key process of forming yellow yellow soup. From the killing of green to the end of drying, it can create appropriate hot and humid technological conditions for the yellowing of tea, but as a tea-making process, some teas are stuffy yellow after killing green, some are stuffy yellow after hair fire, and some are fried alternately. According to different tea quality, there are different methods, but the same goal is to form good quality characteristics of yellow yellow soup.

The main factors affecting muggy yellow are water content and leaf temperature of tea. The more water content, the higher the leaf, the faster the yellowing process under hot and humid conditions.

(3) drying

The drying of yellow tea is generally divided into several times, and the temperature is lower than that of other teas.