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Processing method of white tea

A processing method and white tea technology, applied in the field of white tea processing, can solve the problems of white tea quality difference, untimely processing, tea quality difference, etc., and achieve the effects of low tea polyphenol content, improved quality, and neat shape

Inactive Publication Date: 2014-02-19
GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the color, aroma, taste, shape and quality of the leaf bottom of the finished white tea are different, resulting in differences in the quality of each batch of tea, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves. The quality of white tea varies greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Tea picking, after Qingming, after the dew dries up on a sunny day, the picking time is from 9:00 am to 12:00 noon, and from 3:00 pm to 6:00 pm. Picking, tender picking, frequent picking, and clean picking, the buds and leaves form flowers, the size is uniform, the stalk should be short, and the tea buds are picked lightly; Naturally break into a bud and a leaf and fall on the palm of the hand, put the tea into the bamboo basket, pack it lightly, do not pressurize it, and send it to the tea factory within 3 hours.

[0023] (2) Sun drying, put the picked fresh leaves on a clean and ventilated bamboo sieve, and put them in the sun for 10-20 minutes. The time for drying the tea leaves depends on the strength of the sun. Turn the tea leaves every 2 minutes. The temperature of the tea leaves after drying is 38°C. The method of evaluation is to touch the tea leaves with your hands and feel the warm taste of the tea.

[0024] (3) Withering, spread the sun-dried tea leaves...

Embodiment 2

[0030] (1) Tea picking, after Qingming, after the dew dries up on a sunny day, the picking time is from 9:00 am to 12:00 noon, and from 3:00 pm to 6:00 pm. Picking, tender picking, frequent picking, and clean picking, the buds and leaves form flowers, the size is uniform, the stalk should be short, and the tea buds are picked lightly; Naturally break into a bud and a leaf and fall on the palm of the hand, put the tea into the bamboo basket, pack it lightly, do not pressurize it, and send it to the tea factory within 3 hours.

[0031] (2) Sun drying, put the picked fresh leaves on a clean and ventilated bamboo sieve, and put them in the sun for 10-20 minutes. The time for drying tea leaves depends on the strength of the sun. Turn the tea leaves every 3 minutes. The temperature of the tea leaves after drying is 40°C. The method of evaluation is to touch the tea leaves with hands and feel the tea taste warm.

[0032] (3) Withering, spread the sun-dried tea leaves indoors, contro...

Embodiment 3

[0038] (1) Tea picking, after Qingming, after the dew dries up on a sunny day, the picking time is from 9:00 am to 12:00 noon, and from 3:00 pm to 6:00 pm. Picking, tender picking, frequent picking, and clean picking, the buds and leaves form flowers, the size is uniform, the stalk should be short, and the tea buds are picked lightly; Naturally break into a bud and a leaf and fall on the palm of the hand, put the tea into the bamboo basket, pack it lightly, do not pressurize it, and send it to the tea factory within 3 hours.

[0039] (2) Sun drying, put the picked fresh leaves on a clean and ventilated bamboo sieve, and put them in the sun for 10-20 minutes. The time for drying the tea leaves depends on the strength of the sun. Turn the tea leaves every 2.5 minutes. The temperature of the tea leaves after drying is 39°C. The method of evaluation is to touch the tea leaves with your hands and feel the warm taste of the tea.

[0040](3) Withering, spread the sun-dried tea leave...

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Abstract

The invention provides a processing method of white tea, and belongs to the technical field of tea processing. The processing method comprises the steps of tea picking, green airing, withering, rolling, shaping, roasting and purifying, wherein the key procedures are green airing, withering, rolling and roasting; the tea is aired for 10-20 minutes under the sunlight until the tea temperature is 38-40 DEG C; firstly, the tea is naturally withered indoors, then is processed by a blower for 3-4 hours; the air outlet temperature is controlled within 45-60 DEG C. Finished tea prepared by the processing method has the characteristics of full pekoe, spiral tea as silver balls, needle tea as silver pins, tidy shape, mellow smell, lasting flavor, sweet taste, smooth feel when entering mouths, yellow green bright soup color, brewing resistance, pure taste and no bitterness.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of white tea. Background technique [0002] White tea has the quality characteristics of high amino acid content, complete buds, golden dry tea, fresh taste, light aftertaste, bright yellow-green soup, jade-white bottom taste, etc. Its characteristics, because of its tight roll shape compared with traditional crafts, thicker soup flavor and thicker soup color, it is a special treasure among teas in my country. With the deepening of people's research on the health care function of white tea and the enhancement of people's awareness of health care, white tea has gradually become a fashionable tea drink at home and abroad with its unique flavor. [0003] At present, the general process of white tea processing is as follows: (1) Commonly used: pick fresh tea leaves, do not fry, knead, or bake, and dry the finished product in the shade; (2) The method is: pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 覃世勇
Owner GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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