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Production method for white tea cake

A production method and tea cake technology, which are applied in the direction of tea treatment before extraction, etc., can solve the problems of reducing the content of free amino acids, reducing the freshness, and darkening the color of the tea soup.

Inactive Publication Date: 2017-07-14
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea cake is formed by autoclaving after the end of withering. After the traditional tea cake is pressed tightly, it is beneficial to the storage, transportation and promotion of the product to a certain extent. The content of free amino acids, the color of tea soup in tea cakes and tea soup will become darker, and the freshness will decrease

Method used

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  • Production method for white tea cake
  • Production method for white tea cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Add water to the freshly picked white tea leaves (Shoumei) until the water content is 60%;

[0018] 2) Lay the tea leaves in 4 layers, with a layer height of 0.4cm, and control the temperature of the pile at 60°C until the moisture content is below 20%; Turn the tea; when the water content drops to 40%, turn the tea for the second time; when the water content drops to 30%, turn the tea for the third time;

[0019] 3) Molding the Odui tea leaves into tea cakes of predetermined shape, and drying until the moisture content of the leaves is below 7%.

Embodiment 2

[0021] 1) Add water to the freshly picked white tea leaves (Shoumei) until the water content is 65%;

[0022] 2) Lay the tea leaves in 5 layers of tea piles, with a layer height of 0.5cm, and control the temperature of the pile at 70°C until the moisture content is below 20%; during the pile process, when the moisture content drops to 55%, the first Turn the tea; when the water content drops to 45%, turn the tea for the second time; when the water content drops to 35%, turn the tea for the third time;

[0023] 3) Molding the Odui tea leaves into tea cakes of predetermined shape, and drying until the moisture content of the leaves is below 7%.

Embodiment 3

[0025] 1) Add water to the freshly picked white tea leaves (Shoumei) until the water content is 62%;

[0026] 2) Lay the tea leaves in 4 layers, with a layer height of 0.4cm, and control the temperature of the pile at 70°C until the moisture content is below 20%; during the pile process, when the moisture content drops to 50%, the Turn the tea; when the water content drops to 45%, turn the tea for the second time; when the water content drops to 30%, turn the tea for the third time;

[0027] 3) Molding the Odui tea leaves into tea cakes of predetermined shape, and drying until the moisture content of the leaves is below 7%.

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Abstract

The invention discloses a production method for a white tea cake, and the method includes the following steps: (1) picked fresh white tea leaves are added with water until the water content is 60 to 65 percent; (2) the tea leaves are piled to be fermented, and pile temperature is controlled at 60 DEG C to 70 DEG C until the water content is not more than 20 percent; (3) after pile fermentation, the tea leaves are die-pressed into a tea cake with a predetermined shape, and after drying, the white tea cake is obtained. The method breaks through the limitation that traditional white tea can only be loose tea, the produced white tea cake is convenient to carry, and tea leaf storage conditions are decreased.

Description

technical field [0001] The invention relates to a method for preparing tea leaves, in particular to a method for preparing white tea cakes. Background technique [0002] Chinese white tea is mainly produced in northern and eastern Fujian, including Fuding and Fu'an in Ningde City, Zhenghe, Jianyang and Songxi in Nanping City, and a small amount of white tea is also produced in Guangdong Province and Taiwan. White tea is a tea product made from the fresh leaves of white tea varieties with buds and leaves covered with hairs and according to the white tea processing technology (fresh leaves-withering-drying). Compared with other teas, due to the particularity of raw materials and craftsmanship, white tea has a fresh and mellow taste, a delicate and fragrant aroma, and has health effects such as clearing heat and detoxifying, promoting body fluid and quenching thirst, cooling summer and diuresis, calming the liver and suppressing yang. [0003] The technical process of traditio...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 张松波
Owner 张松波
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