Processing technology for Anji white tea

Abstract

The invention relates to a processing technology for Anji white tea. The processing technology comprises following steps of (1) picking fresh tea leaves with one bud and one leaf and / or one bud and two leaves after spring equinox and before grain rain; (2), spreading, namely spreading the tea leaves away from light, wherein the environment temperature is 10-20 DEG C, the environment humidity is 70-85%, and the time is 3-5 hours; (3) fixation, namely performing the fixation for 1-1.5 minutes at 450-500 DEG C; (4) cooling, namely after the fixation is finished, cooling down the tea leaves within 30-60 seconds; (5) tidying tea strips for 4-6 minutes at 160-170 DEG C; (6) removing tips for 8-12 minutes at 115-120 DEG C; (7) firstly drying for 6-7 minutes at 110-120 DEG C, and drying again for 4-5 minutes at 120-130 DEG C; (8) tidying to remove yellow sheets and impurities. The tea prepared by adopting the processing technology is similar in shape of orchid, has the light green and fresh color and luster, has white leaves, green veins, golden edges and uniform leaf bottoms, and tea soup has the high and lasting aroma, has the slightly milk or orchid taste, is light green and transparent, is bright and sweet after taste, and has the superior quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea processing technology of Anji white tea. Background technique [0002] Anji white tea (white tea) is a rare and mutated tea species that is sensitive to low temperature. Most of the buds that germinate before Grain Rain are jade white, that is, about one month. [0003] The traditional Anji white tea processing technology is immature, and it cannot enter the greening process in a timely and appropriate manner after spreading properly, which will cause the tea raw materials to turn red or dry, which will damage the quality of the tea. However, there is no breakthrough in the traditional limitation in the method of greening. Due to improper control of factors such as temperature control, amount of leaves to be greened, and time for greening, etc., it is easy to cause conditions such as red stalks and black stalks, burnt smoke, etc., and the color of the obtained tea i...

AI Technical Summary

Problems solved by technology

[0003] The traditional Anji white tea processing technology is immature, and it cannot enter the greening process in a timely and appropriate manner after spreading properly, which will cause the tea raw materials to turn red or dry, which will damage the quality of the tea.

However, there is no breakthrough in the traditional limitation in the method of greening. Due to improper control of factors such as temperature control, amount of leaves to be greened, and time for greening, etc., it is easy to cause conditions such as red stalks and black stalks, burnt smoke, etc., and the color of the obtained tea is not fresh, and the dehydration is not up to standard. , The difference in aroma is large, which is not conducive to the subsequent processing

In addition, the traditional Anji white tea leaves have a lot of fluff, making the tea soup cloudy and opaque. In addition, when the tea leaves are packaged and stored, there is still more enzyme activity and it is easy to ferment. The water evaporation is not enough, and the dryness cannot be maintained, resulting in mildew. The leaves are larger and the shape is difficult to fix. , and the mellowness of the tea leaves is not enough, which affects the quality of Anji white tea as a famous tea

[0004] For example, the patent with the authorized notification number CN102396609B discloses a processing method of white tea, but this method still uses a relatively old method to process tea leaves, and the obtained tea leaves cannot meet modern requirements for tea leaves in terms of color, aroma, taste, and shape. Requirements for quality and reputation