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Preparation method of golden peony white tea

A technology of peony white tea and peony, applied in tea treatment before extraction, climate change adaptation, etc., can solve the problems of insufficient transformation of soluble substances in tea, long tea making time, etc., and achieve natural and long aroma, dark green color, shortened The effect of tea making time

Inactive Publication Date: 2016-02-24
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of insufficient transformation of tea soluble substances and long tea-making time in the prior art, the object of the present invention is to provide a preparation method of golden peony white tea, which has a simple process and shortens the time for tea-making. Improves the transformation and formation of tea soluble substances, making the tea taste more mellow and sweet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1): Selection of raw materials: select complete and fresh golden peony tea leaves as raw materials;

[0030] 2): The first sun drying: time: 16:40~17:00 during the day, temperature: 20~25°C, choose a sun drying field with sufficient sunlight and air circulation, spread 3*5 meters of cotton cloth, and put fresh tea leaves Evenly and thinly spread on the cotton cloth, the fresh tea leaves on the cotton cloth per square meter are 0.9kg, the first drying time is 20 minutes, and the middle is turned once, until the fresh tea leaves are soft, the luster of the leaves disappears, and the leaf color becomes dark green. The smell of grass fades, the scent of flowers is revealed and the base of the young shoot is held in hand, with one leaf drooping at the top, and the weight loss rate reaches 11%.

[0031] 3): The first green shaker: use a bamboo cylinder shaker, the body of the shaker is 250cm long, 90cm in diameter, and the amount of leaves is 30~40kg. Put the tea leaves in 2)...

Embodiment 2

[0040] 1): Selection of raw materials: select complete and fresh golden peony tea leaves as raw materials;

[0041]2): First sun drying: Time: 16:30~17:00 during the day, temperature: 21°C, choose a sun drying field with sufficient sunlight and air circulation, spread 3*5 meters of cotton cloth, and spread the fresh tea leaves evenly Spread it on cotton cloth, the fresh tea leaves on each square meter of cotton cloth are 0.8kg, dry for 30 minutes for the first time, and stir once in the middle, until the fresh tea leaves are soft, the luster of the leaves disappears, the leaf color becomes dark green, and the grassy smell Fades, the fragrance of flowers is revealed and the base of the young shoot is held in hand, with 2 leaves drooping at the top, and the weight loss rate can reach 15%;

[0042] 3): The first green shaker: use a bamboo cylinder shaker, the body of the shaker is 250cm long, 90cm in diameter, and the amount of leaves is 30~40kg. Put the tea leaves in 2) into the...

Embodiment 3

[0051] 1): Selection of raw materials: select complete and fresh golden peony tea leaves as raw materials;

[0052] 2): The first sun drying: time: 16:40~17:00 during the day, temperature: 20~25°C, choose a sun drying field with sufficient sunlight and air circulation, spread 3*5 meters of cotton cloth, and put fresh tea leaves Evenly and thinly spread on the cotton cloth, the fresh tea leaves on the cotton cloth per square meter are 0.9kg, the first drying time is 20 minutes, and the middle is turned once, until the fresh tea leaves are soft, the luster of the leaves disappears, and the leaf color becomes dark green. The smell of grass fades, the scent of flowers is revealed and the base of the young shoot is held in hand, with one leaf drooping at the top, and the weight loss rate reaches 11%.

[0053] 3): The first green shaker: use a bamboo cylinder shaker, the body of the shaker is 250cm long, 90cm in diameter, and the amount of leaves is 30~40kg. Put the tea leaves in 2)...

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Abstract

The invention belongs to the field of processing of tea leaves, and particularly relates to a preparation method of a golden peony white tea. The preparation method specifically comprises the following steps of using high-quality fresh leaves of golden peonies serving as a national level good tea tree variety as raw materials, wherein the high-quality fresh leaves are selected from one or several kinds of fresh tea leaves with a single bud, one bud and one leaf, and one bud and two leaves; and sunning for the first time, rocking for the first time, spreading for the first time, rocking for the second time, withering, sunning for the second time, spreading for the second time and drying so as to obtain finished products.The white tea prepared by the preparation method disclosed by the invention is complete in shape and grayish green or dark green in color; the buds and the leaves are covered with pekoe, so that the white tea has silvery white gloss; the white tea has distinct fragrance of flowers and fruits, and the fragrance is natural and long. When the preparation method disclosed by the invention is used, the activity of enzymes in the tea leaves can be improved, the transformation and the formation of soluble matters including amino acids, saccharide and the like are facilitated, and the freshness and the refreshing degree of the tea leaves are increased, so that the taste of the tea leaves is good; besides, the transformation of matters is sufficient, so that the tea which is preserved for one year can achieve the quality level of the tea which is prepared by a conventional method and preserved for 2-3 years.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a preparation method of golden peony white tea. Background technique [0002] White tea is white according to the appearance of the finished tea, hence the name white tea. One of the six major teas. White tea is a specialty of Fujian, and its main production areas are Fuding, Zhenghe, Songxi, Jianyang and other places. The basic process includes withering, drying (or drying in the shade), sorting, refire and other processes. White tea has the quality characteristics of a complete appearance, full body, fragrant and fresh, yellow-green and clear soup, light and sweet aftertaste. It is a slightly fermented tea and is a special treasure among teas in my country. It is named because the finished tea is mostly bud heads, covered with pekoe, like silver and snow. In addition, Anji white tea from Zhejiang, China and Guizhou Zheng'an white tea are white in color due to natu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 韦锦坚韦持章陈海生廖春文李金婷陈远权陈杏骆妍妃
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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