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Preparation process for white tea

A preparation process and technology of white tea, which is applied in the direction of tea treatment before extraction, etc., can solve the problems of strong taste of white tea, insufficient mellowness, insufficient duration, and insufficient aroma of white tea, so as to facilitate the transformation of contained substances, increase The effect of improving the cell disruption rate and improving the richness and mellowness of the taste

Inactive Publication Date: 2015-07-08
成都市碧涛茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Once dried, the appearance is dark green, the pekoe is more exposed but dull, the inner aroma is more obvious, the soup is dark yellow, and the taste is more mellow but weak.
[0005] The publication number is CN102018063A, and the Chinese invention patent published on April 20, 2011 discloses a white tea processing technology. Fresh tea leaves are picked, spread evenly on the withering tank, withered for 15-20 hours, and rolled for 3-5 minutes. , dried until the water content of raw tea is 6±0.5%. The invention adds a "rolling" process to enhance the taste of the product. The product has a tight appearance and is conducive to enhancing the concentration and thickness of the taste, but the aroma of the produced white tea is not strong enough. , the duration is not long enough; and the withering time is long, and the withering is too heavy, so the taste of white tea is not strong enough, and the mellowness is not high enough.

Method used

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  • Preparation process for white tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A white tea preparation process, comprising picking steps, withering steps, rolling steps and drying steps, characterized in that: the withering step is a heating and withering step, specifically: fresh tea leaves are evenly spread in a withering tank for withering , the thickness is 1cm, the withering temperature is controlled at 30°C, and the withering time is 6 hours. Wither until the leaf shape shrinks, the leaf quality is soft, the stems are broken continuously, slightly faint fragrance, and the moisture content is 70%.

[0024] It also includes the far-infrared aroma enhancement step, which is located after the drying step, specifically: use a far-infrared tea aroma enhancer to enhance the aroma, the temperature is controlled at 70 ° C, the time is 9 minutes, the moisture is controlled at 5.0%, and the tea leaves are removed from the machine. Spread out on a cooling rack to cool to room temperature.

[0025] The drying step includes an initial drying step and a fu...

Embodiment 2

[0031] A white tea preparation process, comprising picking steps, withering steps, rolling steps and drying steps, characterized in that: the withering step is a heating and withering step, specifically: fresh tea leaves are evenly spread in a withering tank for withering , the thickness is 1.5cm, the withering temperature is controlled at 36°C, the withering time is 4 hours, wither until the leaf shape shrinks, the leaf quality is soft, the stems are broken continuously, slightly faint fragrance, and the moisture content is 65%.

[0032] It also includes the far-infrared aroma enhancement step, which is located after the drying step, specifically: use a far-infrared tea aroma enhancer to enhance the aroma, the temperature is controlled at 70°C, the time is 9 minutes, the moisture is controlled at 4.5%, and the tea leaves are removed from the machine. Spread out on a cooling rack to cool to room temperature.

[0033] The drying step includes an initial drying step and a full d...

Embodiment 3

[0039] A white tea preparation process, comprising picking steps, withering steps, rolling steps and drying steps, characterized in that: the withering step is a heating and withering step, specifically: fresh tea leaves are evenly spread in a withering tank for withering , the thickness is 1.2cm, the withering temperature is controlled at 32°C, and the withering time is 5 hours. Withering until the leaves are shrunken, the leaves are soft, the stems are broken continuously, and there is a slight fragrance. The water content is 68%.

[0040] It also includes the far-infrared aroma enhancement step, which is located after the drying step, specifically: use a far-infrared tea aroma enhancer to enhance the aroma, the temperature is controlled at 75°C, the time is 8 minutes, the moisture is controlled at 4.8%, and the tea leaves are removed from the machine. Spread out on a cooling rack to cool to room temperature.

[0041] The drying step includes an initial drying step and a ful...

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Abstract

The invention discloses a preparation process for white tea. The preparation process comprises the steps of a picking step, a withering step, a rolling step and a drying step. The preparation process is characterized in that the withering step is a warm withering step which is specifically characterized in that fresh tea leaves are uniformly spread in a withering trough for withering, the thickness is 1-1.5 centimeters, the withering temperature is controlled at 30 DEG C-36 DEG C, the withering time is 4-6 hours, the tea leaves are withered until the leaves are shrunk, the leave texture is soft, and stalks are not broken when bent, faint fragrance is generated, and the water content is 65-70%. According to the white tea, the trabes are tight in appearance, the color is silvery, the pekoe is revealed, the liquor color is yellow and bright, the fragrance is strong and durable, the taste is strong, fresh and mellow, and infused leaves are tender, even and bright.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a process for preparing white tea. Background technique [0002] White tea refers to a kind of tea that is processed after being picked without killing greens or rolling, but only dried in the sun or simmered. The white tea pekoe is exposed. Fujian north and Ningbo of Baihaoyinzhen and white peonies. The main producing areas of white tea are Fuding, Zhenghe, Songxi, Jianyang and other places. The basic process of primary white tea production is withering, baking or drying in the shade, sorting, refire and other processes. Withering is the key process to form the quality of white tea. White tea has the quality characteristics of complete buds or flowers in shape, full of hairs, fresh fragrance, clear green soup, light taste and sweet aftertaste. White tea has the functions of relieving alcohol and sobering up alcohol, clearing liver heat and moistening lungs, calming liver and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 刘碧清吴光伦
Owner 成都市碧涛茶业有限公司
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