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White tea aroma improving method

A technology of white tea and tea leaves, which is applied in the direction of tea treatment before extraction, etc. It can solve problems such as difficulty in satisfying daily consumption, poor and long-lasting white tea aroma, and flat taste of tea soup, so as to improve the uniformity and sensory, nutritional value and aroma experience. The effect of enhancing body

Inactive Publication Date: 2018-08-17
广西正道茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the process of processing, due to factors such as raw materials, craftsmanship, and human factors, the processed white tea has problems such as poor aroma, unsatisfactory aroma, flat taste of tea soup, and jerky taste. The quality is uneven, and it is difficult to meet the needs of daily consumption.

Method used

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Examples

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Effect test

Embodiment 1

[0022] A method for enhancing aroma of white tea, comprising the following steps:

[0023] (1) Withering: pick fresh leaves and single buds as tea raw material, place the tea leaves on the withering trough, ventilate and add green light with a wavelength of 540-550nm, an illumination height of 10cm, and an illumination intensity of 260-280Lx to illuminate the tea leaves After the water loss rate is 10-15%, put it into the kneading machine, treat it with a pressure of 15-20N and a speed of 5-10r / min for 10-15min, continue to spread it in the withering tank, continue to ventilate and add a wavelength of 460-480nm, light height of 10cm, and light intensity of 120-150Lx are irradiated with blue light so that the water loss rate of tea leaves is 35-40%, and withered tea leaves are obtained;

[0024] (2) steam treatment: use 0.3-0.4MPa and water vapor with a temperature of 110-115° C. to treat the withered tea leaves for 40-60 seconds, and cool the tea leaves until the temperature o...

Embodiment 2

[0027] A method for enhancing aroma of white tea, comprising the following steps:

[0028] (1) Withering: pick fresh leaves and single buds as tea raw material, place the tea leaves on the withering trough, ventilate and add green light with a wavelength of 540-550nm, an illumination height of 10cm, and an illumination intensity of 260-280Lx to illuminate the tea leaves After the water loss rate is 10-15%, put it into the kneading machine, treat it with a pressure of 15-20N and a speed of 5-10r / min for 10-15min, continue to spread it in the withering tank, continue to ventilate and add a wavelength of 460-480nm, light height of 10cm, and light intensity of 120-150Lx are irradiated with blue light so that the water loss rate of tea leaves is 35-40%, and withered tea leaves are obtained;

[0029] (2) steam treatment: use 0.3-0.4MPa and water vapor with a temperature of 110-115° C. to treat the withered tea leaves for 40-60 seconds, and cool the tea leaves until the temperature o...

Embodiment 3

[0032] A method for enhancing aroma of white tea, comprising the following steps:

[0033] (1) Withering: pick fresh leaves and single buds as tea raw material, place the tea leaves on the withering trough, ventilate and add green light with a wavelength of 540-550nm, an illumination height of 10cm, and an illumination intensity of 260-280Lx to illuminate the tea leaves After the water loss rate is 10-15%, put it into the kneading machine, treat it with a pressure of 15-20N and a speed of 5-10r / min for 10-15min, continue to spread it in the withering tank, continue to ventilate and add a wavelength of 460-480nm, light height of 10cm, and light intensity of 120-150Lx are irradiated with blue light so that the water loss rate of tea leaves is 35-40%, and withered tea leaves are obtained;

[0034] (2) steam treatment: use 0.3-0.4MPa and water vapor with a temperature of 110-115° C. to treat the withered tea leaves for 40-60 seconds, and cool the tea leaves until the temperature o...

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Abstract

The invention belongs to the technical field of tea processing, and specifically discloses a white tea aroma improving method. The white tea aroma improving method comprises the following steps: (1) carrying out withering, namely withering fresh tea leaves with single buds in a ventilating place with assistance of green light illumination until the water loss rate of the tea leaves reaches 10-15%,carrying out light-press rolling, and withering the rolled tea leaves in a ventilating place with assistance of blue light illumination until the water loss rate of the tea leaves reaches 35-40% so as to obtain withered tea; (2), carrying out steam treatment, namely treating the withered tea by adopting hot steam of which the pressure is 0.3-0.4MPa, and carrying out spreading-cooling; and (3) carrying out drying treatment, namely performing two times of drying treatments on the tea. White tea prepared by the white tea aroma improving method is strong and long-lasting in vellus aroma, mellow,sweet and refreshing in flavor, and high in quality.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for increasing the aroma of white tea. 【Background technique】 [0002] White tea is a lightly fermented tea, which is a unique tea species in my country. The processing technology is simplified, and the white tea is exposed. It is rich in various active ingredients and has strong immune regulation, anti-fatigue, anti-oxidation, anti-tumor and anti-mutation functions. Function, hypoglycemic and blood fat and other physiological functions. In recent years, white tea has become more and more popular among consumers due to its fragrance, mellow taste and unique health benefits. [0003] In the process of processing, due to factors such as raw materials, technology, and human factors, the processed white tea has problems such as poor aroma, unsatisfactory aroma, flat taste of tea soup, and jerky taste. The quality is uneven, and it is difficult to meet the needs of d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/12A23F3/06
CPCA23F3/12A23F3/06
Inventor 阳长松胡尚军
Owner 广西正道茶业有限公司
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