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Processing method for improving quality of white tea

A processing method and technology of white tea, which is applied in the field of processing to improve the quality of white tea, can solve the problems of rarity, white tea color, taste, and taste that cannot meet the needs of the public, etc.

Inactive Publication Date: 2019-03-08
湖北圣浩现代农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many reports on the processing and production methods of white tea, but reports on how to improve the quality of white tea are still rare in the process of processing and production. unable to meet the needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Embodiment 1 A processing method for improving the quality of white tea, comprising the following steps: (1) Picking: Picking the delicate buds and leaves of one bud and one two leaves or one bud and two leaves of spring tea in the middle and late stage or the early stage of summer and autumn tea as white tea processing raw materials; (2) ) Withering in the first stage: place the fresh leaves of white tea in a ventilated withering room, control the temperature of the withering room at 22° C., keep it for 16 hours, and the relative air humidity in the withering room is 62%, so that the water loss rate of the tea leaves is 20%. Turn on the fan after two hours of withering, and the air volume of the fan is 0.3m3 / min.kg; (3) The rapid freezing of the first stage: send the tea leaves withered in the first stage to a cold storage at 2°C, and keep them for 25min; (4) Enzyme treatment: spray mass concentration in the tealeaves after rapid freezing and be the decomposing enzyme o...

Embodiment 2

[0006] Embodiment 2 A processing method for improving the quality of white tea, comprising the following steps: (1) Picking: Picking the delicate buds and leaves of one bud and one two leaves or one bud and two leaves of spring tea in the middle and late stage or early summer and autumn tea as white tea processing raw materials; (2) ) Withering in the first stage: place the fresh leaves of white tea in a ventilated withering room, control the temperature of the withering room at 26° C., and keep it for 20 hours. Turn on the fan two hours after the withering starts, and the air volume of the fan is 0.5m3 / min.kg; (3) Rapid freezing in the first stage: send the withered tea leaves in the first stage to a cold storage at 2-6°C, keep The time is 35min; (4) Enzyme treatment: in the tealeaves after rapid freezing, spray the decomposing enzyme that mass concentration is 0.5%, and treatment time is 30min; Described decomposing enzyme is pectinase, protease and cellulase; The ratio of g...

Embodiment 3

[0007]Embodiment 3 A processing method for improving the quality of white tea, comprising the following steps: (1) Picking: Picking the delicate buds and leaves of one bud and one two leaves or one bud and two leaves of spring tea in the middle and late stage or early summer and autumn tea as white tea processing raw materials; (2) ) Withering in the first stage: place the fresh leaves of white tea in a ventilated withering chamber, control the temperature of the withering chamber to 23° C., and keep it for 17 hours. Turn on the fan two hours after the withering starts, and the air volume of the fan is 0.3m3 / min.kg; (3) Rapid freezing of the first stage: send the tea leaves withered in the first stage to a cold storage at 3°C ​​for a holding time of 26min; (4) Enzyme treatment: spray mass concentration in the tealeaves after rapid freezing and be the decomposing enzyme of 0.3%, treatment time is 21min; Described decomposing enzyme is pectinase, protease and cellulase; Said pect...

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Abstract

The present invention discloses a processing method for improving the quality of white tea. The processing method comprises steps of picking, withering in a first stage, rapid freezing in a first stage, enzyme treatment, withering in a second stage, withering post-treatment, rapid freezing in a second stage, drying, etc. The sectional type withering and temperature-controlled drying are used, so that tea leaves slowly complete a material conversion process, the withered leaves are uniform in water loss, various intrinsic biochemical components of the withered leaves change normally, and good white tea quality is formed; the drying is all conducted in a relatively low temperature, besides, from low temperature to high temperature, the drying time is suitable, so that the tea leaves have a unique aroma and taste; after the withering is ended and before the drying process is conducted, the tea leaves are also subjected to a stacking process, so that the tea leaves normally complete necessary physical and chemical changes of contents of the withered leaves, water distribution of each part of the withered leaves is regulated again, and the processing method promotes leaf cells to continue to be oxidized and ensures fresh, sweet, mellow and refreshing white tea quality flavor.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for improving the quality of white tea. Background technique [0002] White tea is one of the six major teas, which is unique to our country and is a traditional famous tea created by Chinese tea farmers. White tea is called "white tea" because of its unique production method, which is neither fried nor kneaded, and the surface of the finished tea is covered with pekoe. White tea is a slightly fermented tea. Its production method is different from other teas. It is mainly completed through two processes of withering and drying. "revealing", bright "light yellow and bright soup color" and other quality characteristics. Since ancient times, white tea has carried the beautiful vision of the mother mother to save the world and help people, and is deeply loved by the people in Northeast Fujian. However, due to the small number of white tea produ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/06A23F3/10
Inventor 王芳
Owner 湖北圣浩现代农业科技发展有限公司
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