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Processing technology of high-fragrance white tea

A processing technology, high-aroma white tea technology, applied in tea treatment before extraction, etc., can solve problems such as weak aroma and taste

Inactive Publication Date: 2017-05-10
汪东风 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional white tea only has two processes of withering and drying. Compared with other teas, the aroma and taste of traditional white tea are weak. Improve its health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0009] Implementation method 1: Pick the fresh leaves of Fuding Dabai tea with one bud and two leaves in the Qingdao tea area, spread them on the withering machine or on the water sieve to a thickness of about 2 cm (it is better not to see the grid), and use 30°C low hot air to slowly After withering for 20 hours, use it as green equipment, shake the green lightly for 1 minute, or wither the three-water sieve (if withering with a water sieve) and put it into a sieve, shake the green green lightly for 1 minute by hand, stand still for 40 minutes, and then again Gently shake green for 1 minute, repeat 2 times, increase the temperature of the withering equipment to 40°C, after about 80% of the water is lost, first dry it at a temperature of about 80°C for 3 minutes, and then dry it with hot air at about 50°C until the water content is low At 5%, spread out and put into storage.

Embodiment approach 2

[0010] Implementation mode 2: Pick fresh leaves with one bud and two leaves from local groups in Qingdao tea area, spread them on the withering machine to a thickness of about 2 cm (it is better not to see the grid), choose to ventilate for 4 hours at about 25°C, and then use Low hot air at 30°C, after slowly withering for about 18 hours, make greens (shake the greens gently for 1 minute with a shaking device, or shake the greens by hand for 1 minute with a water sieve, and then stand still for 60 minutes, then shake the greens gently again ) 4 times, and increase the temperature of the withering equipment to 45°C. After about 75% of the water is lost, first dry it at a temperature of about 90°C for 5 minutes, and then dry it with hot air at about 40°C until the water content is lower than 5%, and spread it to cool. storage.

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Abstract

The invention relates to the technical field of tea preparation, and especially discloses a production technology of white tea. The place of production and the variety of the tea tree are relatively strictly limited for pure high-grade white tea, so that the growing needs of people cannot be satisfied. According to the invention, a novel processing technology of high-fragrance white tea is developed by integrating the advantages of green tea processing technologies on bases of traditional white tea processing technologies. The processing technology of the high-fragrance white tea comprises the following steps: carrying out spreading on a withering device so as to slowly perform withering for 10-20 hours; lightly carrying out fine manipulation for 3-6 times until the water is dispersed for about 80%; carrying out drying at 80-110 DEG C for about 2 minutes; and carrying out baking by using hot air of which the temperature is 50-70 DEG until the water content is 5% or lower, so that the high-fragrance white tea is prepared. Practices have proven that the white tea prepared by the invention is clear and bright in soup color, as well as obvious in aroma and flower fragrance; moreover, the prepared white tea has the flavor of the traditional white tea and the flower fragrance loved by the consumers.

Description

technical field [0001] The invention belongs to the field of agricultural product processing. In response to the increasing demand for white tea, a high-fragrant white tea processing technology is innovated on the basis of the traditional technology of white tea. . Background technique [0002] White tea is one of the six major teas, and its manufacturing history is shorter than other teas, about 100 years ( Fujian white tea Research, Fujian Tea Network, 2016-06-10 ). White tea is flake leaf tea (such as white peony, Gongmei, Shoumei, etc.) or bud tea made purely from tea buds (such as Yinzhen, etc.) without killing or rolling. The main producing areas of white tea are Songxi, Zhenghe and Jianyang in Fujian Province. The quality of traditional white tea should have the following characteristics: the shape is thick and hearty, the pekoe is full, the leaves are gray-green, the soup is yellow and bright, the fragrance is strong, and the taste is fresh. [0003] White tea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 汪东风孙逊
Owner 汪东风
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