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Preparation method of white tea containing flos micheliae albae

A technology for white orchid and white tea, applied in the directions of tea spice, tea treatment before extraction, etc., can solve problems such as affecting the appearance and taste, deterioration and deformation of white orchid, and difficulty in smelling tea leaves.

Inactive Publication Date: 2018-03-30
广西顺来茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problems that white tea needs to be withered, and withering will cause the white orchid to deteriorate and deform, which will affect the appearance and taste, and the fragrance of the white orchid is of a light fragrance type, it is difficult to scent the tea with a strong taste, and it is not resistant to brewing. The preparation method of orchid white tea comprises the following steps:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Preparation of raw materials: In the sunny morning, pick white orchids and fresh tea leaves after the dew has completely dissipated. Fresh tea leaves are picked according to one bud, one leaf, and two leaves, and then washed for later use;

[0030] (2) Withering: the picked fresh leaves are thinly spread in the withering tank and naturally withered until the water loss rate of the leaves is 0.5%, the fresh leaves are slightly soft;

[0031] (3) Shake the green: After withering, the fresh leaves are shaken for 2 times, 5 minutes each time, and the cooling time is 1 hour, until the fresh leaves have a slight red edge and emit a slight floral and fruity aroma;

[0032] (4) Sun-drying: Add white orchids to the shaken tea leaves and let them sun-dry together. The ratio of tea leaves to white orchids is 50:1. After mixing, put them in the sun to dry. After standing for 1 hour, take them back to a cool place and mix them. Leave it for 30 minutes, then take it outdoors and ...

Embodiment 2

[0036] (1) Preparation of raw materials: In the sunny morning, pick white orchids and fresh tea leaves after the dew has completely dissipated. Fresh tea leaves are picked according to one bud, one leaf, and two leaves, and then washed for later use;

[0037] (2) Withering: the picked fresh leaves are thinly spread in the withering tank and naturally withered until the water loss rate of the leaves is 1%, the fresh leaves are slightly soft;

[0038] (3) Shake green: After withering, shake the fresh leaves for 4 times, 5 minutes each time, and cool the green leaves for 1.5 hours until the fresh leaves have a slight red edge and emit a slight floral and fruity aroma;

[0039] (4) Sun-drying: add white orchids to the shaken tea leaves and sun-dry them together. The ratio of tea leaves to white orchids is 50:1. After mixing, let them dry in the sun. After standing for 1.5 hours, take them back to a cool place and mix. Let it stand for 45 minutes, then take it outside and repeat th...

Embodiment 3

[0043] (1) Preparation of raw materials: In the sunny morning, pick white orchids and fresh tea leaves after the dew has completely dissipated. Fresh tea leaves are picked according to one bud, one leaf, and two leaves, and then washed for later use;

[0044] (2) Withering: the picked fresh leaves are thinly spread in the withering tank and naturally withered until the water loss rate of the leaves is 1%, the fresh leaves are slightly soft;

[0045] (3) Shake the green: After withering, the fresh leaves are shaken 5 times, 5 minutes each time, and the interval between cooling is 2 hours, until the fresh leaves have a slight red edge and emit a slight floral and fruity aroma;

[0046] (4) Sun-drying: Add white orchids to the shaken tea leaves and let them sun-dry together. The ratio of tea leaves to white orchids is 50:1. After mixing, put them in the sun to dry. After standing for 2 hours, take them back to a cool place and mix them. Leave it for 60 minutes, then take it outdo...

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Abstract

The invention provides a preparation method of white tea containing flos micheliae albae. The method comprises the steps of fresh leaf picking, withering, tea green energy absorption, fresh flos micheliae albae addition for sun drying, drying in the shade and fragrance enhancing. The method uses the fresh flos micheliae albae and tea for drying in the shade at the same time; meanwhile, the fragrance enhancing is performed; the natural conversion process of the tea, the flower and fruit fragrance generated by the fresh flos micheliae albae fragrance mixing and the flos micheliae albae fragranceare used to realize the compound flower fragrance; the goal of not influencing the mouthfeel of the tea is achieved; the tea reaches the layered feeling of the fragrance and taste without adding theflos micheliae albae essence; the health care effects of the white tea and the flos micheliae albae can be integrated; the production time and cost can be greatly reduced; the tea damage is reduced; the quality is ensured; the yield is improved.

Description

technical field [0001] The invention relates to the field of tea production and processing, in particular to a method for preparing white tea containing white orchids. Background technique [0002] Scented tea, also known as Xiangpian, is a tea made from the flowers or leaves of plants or their fruits. It is a unique type of reprocessed tea in China. It makes use of the characteristic of tea that is good at absorbing odors, stuffing scented flowers with new tea, and sifting out the dried flowers after the tea absorbs the scent. Scented tea can be subdivided into herbal tea and nectar tea. Those who drink leaves or flowers are called herbal teas, such as lotus leaves and stevia leaves. Those who drink its fruits are called flower fruit teas, such as: figs, lemons, hawthorns, Luo Han Guo, and flowers. Its scent is fragrant and has health benefits. The appearance is tight and even, and the color is yellow-green and still moist; the inner quality is fresh and strong, with ob...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40A23F3/08
CPCA23F3/08A23F3/14A23F3/40
Inventor 韦柳妮陈宏明
Owner 广西顺来茶业有限公司
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