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Processing technology of white tea

A processing technology and white tea technology, applied in the direction of tea treatment before extraction, can solve problems such as uneven withering of cabbage, and achieve the effects of shortened withering time, light soup color, and uniform withering

Inactive Publication Date: 2017-11-10
正安县吐香茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a white tea processing technology to solve the problem of uneven withering in the existing cabbage processing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of white tea processing technology, comprises the following steps:

[0016] Picking: From 6:00 am to 8:00 am on a sunny day, choose jade white leaves with one bud and one leaf that are just showing their leaves. On sunny days, from 12:00 noon to 2:00 pm, choose fresh, complete, one bud, two, and three leaves connected by branches and leaves, and you will pick them. Lay the fresh leaves layer by layer, and lay dry cotton gauze between adjacent layers;

[0017] Withering: Make a cubic withering box, fix a number of uniformly distributed infrared lamps and ultraviolet lamps on the inner wall of the withering box, set an air inlet at the bottom of the withering box, and open an air outlet on the top, and connect the air outlet As for the suction fan, one side wall of the withering box is used as a door panel and is connected to the upper end of the withering box through hinge rotation, and a plurality of through holes are opened on the door panel, and a...

Embodiment 2

[0020] Example 2, the difference between this example and Example 1 is that the time of natural withering is 4 hours, the temperature of rotary withering is 38°C, the time of rotary withering is 1.5h, the rotating speed of the screen is 7r / min, and the temperature is 9°C after molding. Refrigerate for 13 minutes in a cool environment, the temperature during drying is 75°C, and the dried tea leaves are refrigerated for 2.5 hours in an environment of 18°C.

Embodiment 3

[0021] Example 3, the difference between this example and Example 1 is that the time of natural withering is 5 hours, the temperature of rotary withering is 45°C, the time of rotary withering is 2h, the rotating speed of the screen is 8r / min, and after molding, it is heated at 10°C. Refrigerate for 16 minutes under ambient conditions, and the temperature during drying is 80° C., and the dried tea leaves are refrigerated for 3 hours at 20° C.

[0022] Adopting the process provided by the present invention, compared with the traditional process, the withering is more uniform, the withering efficiency is higher, and the pekoe is preserved more completely. Fresh, mellow and delicious, the quality is better than traditional products.

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Abstract

The invention discloses a processing technology of white tea in the field of processing of tea leaves. The processing technology comprises the steps of performing picking, performing withering, performing shaping and performing drying, in the step of withering, placing picked leaves in outdoor environment of 25-30 DEG C, performing natural withering, after natural withering, enabling a plurality of infrared lamp tubes to be fixed to the inside wall of a withering box, enabling an air inlet to the formed in the bottom of the withering box, enabling an air outlet to be formed in the top of the withering box, enabling the air outlet to be connected with an exhaust fan, performing rotary withering on the naturally-withered leaves in the withering box, controlling and maintaining the temperature of the withering box to be 32-45 DEG C, controlling the rotating speed of a screen mesh to be 6r / min, and controlling the rotary withering time to be 1-2h. Compared with a conventional technology, the adopted technology provided by the invention has the advantages that the withering is more uniform, the withering efficiency is higher, and the preserved white fine long hair is more complete. After the processed white tea is brewed, tea soup is delicately fragrant, slightly sweet and slightly fragrant, the soup color is light, the white fine long hair is rich in fragrance, the taste is fresh, mellow and delicious, and the quality is better than that of traditional products.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a white tea processing technology. Background technique [0002] White tea refers to a kind of tea that is processed after being picked without killing or rolling, and is only dried in the sun or simmered. It belongs to slightly fermented tea and is a traditional famous tea created by Han tea farmers. White tea has the quality characteristics of a complete appearance, full body, fragrant and fresh, yellow-green and clear soup, light and sweet aftertaste. White tea is a slightly fermented tea, which is a special treasure among Chinese teas. It is named because the finished tea is mostly bud heads, covered with pekoe, like silver and snow. White tea is the treasure of tea, with excellent medicinal properties. According to folk long-term drinking and practice and modern scientific research, white tea has the effects of hangover and hangover, clearing heat and nourishing lungs, calmi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 余建华
Owner 正安县吐香茶业有限责任公司
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