Making method of Xinyang white tea and making method of white tea cakes

Abstract

The invention relates to a making method of Xinyang white tea, and a making method of white tea cakes, and belongs to the technical field of processing of white tea. The making method comprises the following steps of performing picking, performing withering, performing rolling, performing primary drying, performing picking for removal, pressing cakes, and performing redrying so as to obtain finished products. The raw materials of the Xinyang white tea are one or more of Fuding dabaicha, Xinyang species, C.sinensis cv.Baihaozao, Fuyun No.6, C.sinensis cv.Bixiangzao, Wuniuzao, Pingyangtezao, and Xinyang No.10. The processing technology is unique, the made white tea is good in quality, plump and hard in shape, much in tea leaf grading, grayish green and bright in color, and fragrant in flesh flowers and rich in honey fragrance, orange and bright in soup, mellow, fresh, and sweet in taste, and tender in leaf base. Loose and crispy white tea is pressed to obtain tea cakes, so that the size is reduced the shape is beautiful, and the made white tea is convenient to store and carry. In a storage process, a slight enzymatic reaction is also generated, so that the made white tea is thick, mellow and rich in fragrance, and sweet in aftertaste, and the made white tea is well loved by consumers. The making method disclosed by the invention has remarkable economic benefits.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a method for making Xinyang white tea and white tea cake. Background technique [0002] White tea is one of the six major teas in China. It has the characteristics of strong and long buds and leaves, early budding, high yield, mellow aroma and strong aftertaste. In the late 1990s, Xinyang began to introduce Fuding Dabai tea varieties, and the main production areas were in Shihe, Pingqiao, Luoshan, Guangshan, Xinxian, and Shangcheng. Xinyang white tea has the characteristics of complete buds, full of pekoe, bright gray-green color, rich floral and honey aroma in the inner quality, bright orange-yellow soup color, mellow taste, fresh and sweet, and is a slightly fermented tea. It is a special tea in my country. Treasures. With the popularization of Chinese tea culture, the enhancement of people's awareness of health care, and the deepening of research on the health care function of white...

AI Technical Summary

Problems solved by technology

[0003] Although Xinyang white tea is 1 / 7 smaller than traditional white tea, it is loose, fragile, and inconvenient to carry and store. Therefore, it is necessary to press Xinyang white tea into tea cakes to meet the needs of consumers.

[0004] The tea leaves made by the existing white tea processing technology are dark green in appearance, dull, lack of aroma, dark yellow in soup color, and weak in taste, and its flavor quality is quite different from that of traditional white tea.

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