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Processing method for making black tea from Anji white tea picked in summer and autumn

A technology of Anji white tea and its processing method is applied in the processing field of black tea to achieve the effects of bright red soup, high economic value, and increased effective utilization

Inactive Publication Date: 2010-04-07
无锡市茶叶品种研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the free amino acid content of Anji white tea is 2 to 3 times that of ordinary tea, and giving up picking will cause a lot of waste of Anji white tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) Withering: pick Anji white tea buds in summer and autumn (one bud with two leaves to one bud with three leaves), spread the fresh leaves evenly and thinly on the withering tank, control the temperature at 28°C, wither for 8 hours, and wither When the leaves are soft, they can be pinched into balls, and the leaves are not easy to scatter when you let go, the tender stems are constantly broken, the leaf color changes from bright green to dark green, the leaf surface loses luster, there is no scorched edges and sharp edges, and the green grass of fresh leaves fades , it is advisable to reveal the fragrance;

[0012] (2), kneading: the blade after withering is kneaded about 90 minutes with a kneading machine, and is carried out in two times. Knead until the buds and leaves are tightly rolled into strips, without loose folds; hold the tea base tightly, the tea juice will overflow, and the tea balls will not loose after letting go, the tea base will turn red locally, and ...

Embodiment 2

[0016] (1) Withering: pick Anji white tea summer and autumn bud raw materials (one bud with two leaves to one bud with three leaves), spread the fresh leaves evenly and thinly on the withering tank, control the temperature at 30°C, wither for 6 hours, and wither When the leaves are soft, they can be pinched into balls, and the leaves are not easy to scatter when you let go, the tender stems are constantly broken, the leaf color changes from bright green to dark green, the leaf surface loses luster, there is no scorched edges and sharp edges, and the green grass of fresh leaves fades , it is advisable to reveal the fragrance;

[0017] (2), kneading: the blade after withering is kneaded about 90 minutes with a kneading machine, and is carried out in two times. Knead until the buds and leaves are tightly rolled into strips, without loose folds; hold the tea base tightly, the tea juice will overflow, and the tea balls will not loose after you let go, the tea base will turn red loc...

Embodiment 3

[0021] (1) Withering: pick Anji white tea buds in summer and autumn (one bud with two leaves to one bud with three leaves), spread the fresh leaves evenly and thinly on the withering tank, control the temperature at 289°C, wither for 10 hours, and wither When the leaves are soft, they can be pinched into balls, and the leaves are not easy to scatter when you let go, the tender stems are constantly broken, the leaf color changes from bright green to dark green, the leaf surface loses luster, there is no scorched edges and sharp edges, and the green grass of fresh leaves fades , it is advisable to reveal the fragrance;

[0022] (2) Kneading: Use a kneading machine to knead the withered leaves for about 90 minutes, divided into two times; knead until the buds and leaves are tightly rolled into strips without loose folding; hold the tea base tightly with the hands, and the tea juice will flow outward If it overflows, the tea balls will not be loose after letting go, and the tea ba...

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PUM

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Abstract

The invention relates to a processing method for making black tea from Anji white tea picked in summer and autumn, which effectively opens up new application of the Anji white tea, can greatly improve the service value of the Anji white tea, and further improves the economic benefit of tea farmers. The method adopts the Anji white tea picked in summer and autumn which is usually discarded as a raw material, and the raw material is subjected to withering, rolling, fermentation and drying to be processed into the black tea; the method greatly improves the effective utilization rate of the Anji white tea, and increases the production value of the Anji white tea; and the black tea processed from the Anji white tea has fresh and sweet taste, high fragrance, and red and bright liquor color, has high economic value, and further improves the economic benefit of tea producers.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a processing method for making black tea from Anji white tea summer and autumn tea. Background technique [0002] Anji white tea is a specific variety. Its buds and leaves are white in early spring. When the temperature reaches above 23°C, the buds and leaves turn from white to green, which loses the value of making high-grade green tea. Tea farmers generally give up picking tea in summer and autumn. However, the free amino acid content of Anji white tea is 2 to 3 times that of ordinary tea, and giving up picking will cause a lot of waste of Anji white tea. Contents of the invention [0003] In view of the above problems, the present invention provides a processing method for making black tea with Anji white tea summer and autumn tea, which effectively opens up new uses of Anji white tea, can greatly improve the use value of Anji white tea, and then improve the eco...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 田晓兰
Owner 无锡市茶叶品种研究所有限公司
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