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Processing technology of white tea

A processing technology, white tea technology, applied in the field of white tea processing technology, can solve problems such as lack of taste, and achieve the effect of avoiding yellowing and strong fragrance

Inactive Publication Date: 2016-10-26
JINGCHUNYUAN TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing white tea production processes include processes such as tea picking, withering, cooling, air-drying and packaging;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] This implementation provides a kind of processing technology of white tea, comprising the following steps:

[0016] 1) Picking tea: picking tea leaves with intact leaves from tea trees according to the standard of one bud and one leaf;

[0017] 2) Cleaning; put the picked tea leaves into the net scoop, and put the net scoop into the water for a while;

[0018] 3) Dry; let it cool naturally until there is no water;

[0019] 4) Withering; it is divided into two stages, the first stage: the temperature is 50°C, withering for 2 minutes; the second stage: the temperature is lowered to 30°C, and withering for 20 minutes; Decompose and consume part of the chlorophyll and other substances in the tea leaves in 2 minutes, take away the low-boiling grass gas, and produce good aroma; then carry out withering at a lower temperature, so that the tea leaves consume part of the chlorophyll and generate part of the aromatic substances;

[0020] 5) Extremely rapid cooling; cooling the ...

Embodiment 2

[0026] This implementation provides a kind of processing technology of white tea, comprising the following steps:

[0027] 1) Picking tea: picking tea leaves with intact leaves from tea trees according to the standard of one bud and one leaf;

[0028] 2) Cleaning; put the picked tea leaves into the net scoop, and put the net scoop into the water for a while;

[0029] 3) Dry; let it cool naturally until there is no water;

[0030] 4) Withering; it is divided into two stages, the first stage: the temperature is 55°C, withering for 3 minutes; the second stage: the temperature is lowered to 35°C, and withering for 50 minutes; Decompose and consume part of the chlorophyll and other substances in the tea leaves in 3 minutes, take away the low-boiling grass gas, and produce good aroma; then carry out withering at a lower temperature, so that the tea leaves consume part of the chlorophyll and generate part of the aromatic substances;

[0031] 5) Extremely rapid cooling; cooling the ...

Embodiment 3

[0037] This implementation provides a kind of processing technology of white tea, comprising the following steps:

[0038] 1) Picking tea: picking tea leaves with intact leaves from tea trees according to the standard of one bud and one leaf;

[0039] 2) Cleaning; put the picked tea leaves into the net scoop, and put the net scoop into the water for a while;

[0040] 3) Dry; let it cool naturally until there is no water;

[0041] 4) Withering; it is divided into two stages, the first stage: the temperature is 52°C, withering for 2 minutes; the second stage: the temperature is lowered to 32°C, and withering for 35 minutes; Decompose and consume part of the chlorophyll and other substances in the tea leaves in 2 minutes, take away the low-boiling grass gas, and produce good aroma; then carry out withering at a lower temperature, so that the tea leaves consume part of the chlorophyll and generate part of the aromatic substances;

[0042]5) Extremely rapid cooling; cool the tea ...

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PUM

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Abstract

The invention provides a processing technology of white tea, belonging to the technical field of tea processing. The processing technology comprises the following steps: picking tea, washing, air-drying, withering, top-speed cooling, low-temperature fermentation, hot-air drying, aroma increasing and bagging, wherein the top-speed cooling refers to that the green-killed tea is cooled to -10-0 DEG C within 50s, and the temperature ranging from -10-0 DEG C is kept for 2-4h. The withered tea belonging to slightly-fermented white tea is especially cooled to -10-0 DEG C at top speed, so that water in the tea is fast condensed; the tissues of chlorophyll can be changed in low-temperature fermentation, so that the large majority of chlorophyll is transformed during low-temperature fermentation and the finished product is whiter; the tea is kept at the temperature ranging from -10-0 DEG C for 2-4h, so that the most of tissues in tea leaves can be damaged, beneficial substances of tea polyphenols and the like are released, and volatile aroma substances in the tea leaves can be condensed to lead the aroma to be heavier during soaking.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology of white tea. Background technique [0002] White tea refers to a kind of tea that is picked, only withered, not rolled, and then dried in the sun or simmered. It is one of the six major teas in China, mainly produced in Fuding, Zhenghe, Jianyang and other places in Fujian. , because the appearance of the finished tea is white, so it is called white tea. White tea is a treasure among teas with a very long history. At the same time, white tea has many functions, including anti-radiation, anti-oxidation, anti-tumor, lowering blood pressure, lowering blood fat, lowering blood sugar, preventing heatstroke, detoxification, and treating toothache. Therefore, drinking white tea properly has many benefits for the human body. Existing white tea production process mostly comprises operations such as tea picking, withering, spreading cool, air-dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 郑晓锋
Owner JINGCHUNYUAN TEA CO LTD
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