Processing method of white tea with low pesticide residue
A processing method and technology for white tea, applied in the processing field of low pesticide residue white tea, can solve the problems of retail tea farmers' low awareness of safety and quality, difficult to monitor tea quality, and great harm to the human body, so as to improve the effect of antioxidant and color protection, reduce The amount of pesticides used and the effect of reducing pesticide residues
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Embodiment 1
[0021] A processing method for white tea with low pesticide residues, comprising the following steps:
[0022] (1) Before picking: Prohibit spraying pesticides 15-20 days before picking white tea leaves, so that the tea picking period is within the safe interval of pesticides to reduce the amount of pesticide residues in tea leaves, and start spraying herbal preparations 10 days before picking. The ingredients can dissolve pesticides, reduce pesticide residues, improve the ability of tea trees to resist pests and diseases, provide nutrients to promote growth, shorten the interval between tea picking, and reduce the use of pesticides;
[0023] (2) Tea picking: pick the first, second, and third fresh leaves at the top of the white tea tree, wash the picked fresh leaves with warm water to remove the dirt and pesticide residues on the tea surface, and clean the young tea leaves;
[0024] (3) Atomization cleaning: Lay the cleaned tea leaves on a bamboo sieve with a thickness of 0.3...
Embodiment 2
[0036] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:
[0037] The herbal preparation described in step (1), its preparation method is:
[0038] Weigh 112 parts of water, 12 parts of ethanol, 113 parts of fermentation liquid, 6 parts of grape leaf extract, 4.5 parts of citrus extract, 8 parts of soybean stem and leaf extract, and 2.5 parts of chrysanthemum chrysanthemum extract according to the mass, and stir and mix them in Heat at 38°C for 19 minutes to prepare a herbal preparation, and spray the tea leaves once every 5 days; the fermentation liquid is inoculated with mixed bacteria of Penicillium and Aspergillus oryzae into the culture liquid, cultivated at a constant temperature of 28°C for 26 hours, and Concentrate the fermented culture liquid to 1 / 5 of the original volume to obtain a fermented liquid; wherein the grape leaf extract, citrus extract, soybean stem and leaf extract, and chrysanthemum chrysanthemum extract are c...
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