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White tea and processing method thereof

A processing method and technology of white tea, applied in tea treatment before extraction, etc., can solve the problems of poor persistence of high-flavor characteristics, unfavorable product preservation, and short use time, so as to improve the aroma quality of white tea, facilitate parameter adjustment and control, and shorten the use time Effect

Active Publication Date: 2019-01-04
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this patent document, Zugan uses an aroma enhancing machine to dry tea leaves with high-temperature hot air (temperature 98-100°C), which takes only 5-6 minutes in a short time. This method can enhance the aroma to a certain extent, but the high-aroma characteristics are long-lasting Poor resistance; at the same time, it is not conducive to product preservation, and the product is easy to turn green after annealing during long-term storage

Method used

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  • White tea and processing method thereof
  • White tea and processing method thereof
  • White tea and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0052] Embodiment 1, white tea processing method, select " Chunyu No. 2 " as raw material, and its step is as follows (as figure 1 shown):

[0053] (1) Picking fresh leaves: picking fresh leaves with one bud and one leaf at the beginning to one bud and two leaves at the beginning;

[0054] The mechanical composition of fresh leaves is: single bud 1.2%, one bud and one leaf 75.2%, one bud and two leaves 21.1%, one bud with three leaves and above 0.5%, single leaf 2.0%.

[0055] The above-mentioned % is mass %.

[0056] The picking time is generally 7:00-11:00 in the morning and 3:00-6:00 in the afternoon. It is necessary to avoid extrusion and collision during picking and transportation. After the fresh leaves are transported to the tea factory, they should be spread in the withering tank in time to dissipate the accumulated heat. The fresh leaves need to be sorted after entering the factory, and the fresh leaves of different picking times and the fresh leaves of different m...

Embodiment 2

[0090] Embodiment 2, white tea processing method, select " Chunyu No. 1 " as raw material, and its steps are as follows:

[0091] (1) Picking fresh leaves: picking fresh leaves with one bud and one leaf at the beginning to one bud and two leaves at the beginning;

[0092] The mechanical composition of fresh leaves is: 0.14% for single bud, 26.30% for one bud and one leaf, 67.62% for one bud and two leaves, 2.92% for one bud and three leaves, and 3.02% for single leaf.

[0093] (2), withering: the present embodiment adopts the mode of intermittent artificial light source (cooperating with temperature control) to carry out withering, and this artificial light source is the visible light LED light source of 70% red-orange light+20% blue-violet light+10% yellow-green light, concrete steps are as follows:

[0094] Evenly spread the fresh leaves picked in step (1) into the withering tank, the thickness of the fresh leaves is 3.0cm, and the visible light LED light source is used for ...

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Abstract

The invention provides a processing method of white tea, comprising the steps of picking fresh leaves, withering, carrying out initial drying, spreading for cooling and carrying sufficient drying, wherein the withering step employs a visible light LED source to wither the picked fresh leaves to obtain withered leaves; the visible light LED light source is composed of 60-80% of reddish orange light, 15-35% of blueish violet light and 5-15% of green-yellow light; light intensity is 1000 lux to 3500 lux. The sufficient drying step employs light wave sufficient drying, wherein light wave is far infrared wave. Compared with manual light-aided withering techniques in existing processing of white tea, the processing method has the advantages that the LED light source of composite visible light with wavelength of 390-730 nm is used to wither tea leaves, and the ratio of the reddish orange light, blueish violet light and green-yellow light which compose the composite visible light is designed such that tea made by means of the processing method has great and cool aroma and mellow taste.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a white tea and a processing method thereof Background technique [0002] White tea is one of the six major teas in China that developed earlier in my country. The traditional white tea processing technology is mainly composed of withering and drying. Among them, withering is the key process to form the unique quality characteristics of white tea. In this process, the substances contained in the leaves are A series of complex physical and chemical changes occurred, which laid the foundation for the formation of the fresh, sweet and mellow quality and style characteristics of white tea. [0003] At present, the commonly used withering techniques in production mainly include natural withering, heated withering, and multiple withering, among which natural withering has a slower water loss rate and longer processing time; while heated withering can increase the production rate by control...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 范方媛龚淑英姜嘉慧郭昊蔚李春霖
Owner ZHEJIANG UNIV
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