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White tea processing method

A processing method and technology for white tea, applied in the field of tea processing, can solve the problems of rough and tight knot, lack of quality, lack of green soup color, etc., and achieve the effect of ensuring moderate rolling pressure, uniform crushing rate and perfect quality.

Inactive Publication Date: 2010-03-03
JIANGSU YIYUAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the white tea processed by the existing technology is loose in strip shape, rough and not tight; the soup color is not green, and the taste is not strong and mellow.
The lack of quality greatly reduces the taste and quality of picked tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) The fresh leaves are cooled for 5 hours, with a thickness of 15 cm, until the green grass smell disappears, the green aroma is revealed, and the water loss rate is 20%.

[0019] (2) The killing temperature is 190°C, the time is 3.5 minutes, and the amount of leaves cast is determined according to the tenderness of fresh leaves.

[0020] (3) Moisture resurgence: regain moisture in a bamboo basket plaque, spread the leaves to a thickness of 5cm, and spread them for 2 hours until they soften, and the tea leaves are not broken when pinched by hand.

[0021] (4) Light kneading: Gently knead the rehydrated tea leaves in the kneading machine for 12 minutes, then pressurize for 5 minutes, and knead for 13 minutes; the amount of leaves thrown depends on the size of the machine, and the kneading pressure is based on the cover plate of the kneading machine touching the tea leaves. If Zhejiang Shangyang Tea Machine Factory Type 55 kneading machine is used, the amount of leaves ...

Embodiment 2

[0026] (1) The fresh leaves are cooled for 4 hours, and the thickness of the cooling is 10 cm, so that the grass gas disappears, the green aroma is revealed, and the water loss rate is 16%.

[0027] (2) Finishing: After the fresh leaves are cooled, the tea industry is fried for 3 minutes at a temperature of 180°C, and the amount of leaves to be cast is determined according to the tenderness of the fresh leaves.

[0028] (3) Moisture resurgence: rehydrate in a bamboo basket plaque, spread the leaves to a thickness of 6cm, and spread them for 1.5 hours until they soften, and the tea leaves are not broken when pinched by hand.

[0029] (4) Light kneading: Gently knead the rehydrated tea leaves in a kneading machine for 20 minutes, then pressurize for 6 minutes, and knead for 10 minutes; the amount of leaves thrown depends on the size of the machine, and the kneading pressure is based on the cover plate of the kneading machine touching the tea leaves. If Zhejiang Shangyang Tea Mac...

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Abstract

The invention discloses a white tea processing method. The method comprises the following steps: fresh tea leaves spreading to cool; water removal; moisture regain; light kneading: light kneading on fresh tea leaves in a kneading machine for 20-30 min after moisture regain; pressurization for 4-6min in mid-process; strip arrangement; shaping and drying. The light-kneading procedure is added to theprocedures of the original fresh tea leaves spreading, water removal, moisture regain, strip arrangement, shaping and drying, so the quality of the white tea is obviously improved, i.e. wrinkled andcompact strips are luster, green and bright in water, good and lasting in aroma, cool and heavy in taste, and the like. The tea manufacture process is convenient to operate. The tea leaf block is reduced after being lightly kneaded, so the strip management, shaping and drying procedures are favorable, the fine package and the storage and transportation are convenient, and the appearance is improved. The light kneading procedure is added into the original manufacture procedures, the crushing rate of the white tea is uniform, the tea water is golden, and the quality of the white tea is more perfect. The invention takes the tea leaves contacting the cover plate of the kneading machine as reference to guarantee the moderate kneading pressure, therefore guaranteeing the kneading effect.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of white tea. Background technique [0002] The quality of white tea is excellent, the shape is wrinkled, slightly curly and tightly knotted, smooth, the soup color is green and bright, the aroma is high and long-lasting, the taste is fresh and sweet, and the bottom of the leaves is white and green. The processing technology of existing white tea generally will be made through processes such as airing of fresh leaves, regaining moisture, strip shaping, and drying. But the white tea processed by the existing technology is loose in strip shape, rough and not tightly knotted; the soup color is not green, and the taste is not strong and mellow. The lack of quality greatly reduces the taste and quality of picked tea. Contents of the invention [0003] Purpose of the invention: The purpose of the invention is to provide a kind of processing method to solve the short...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 钱志娟熊美法何国良
Owner JIANGSU YIYUAN TEA
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