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Method for making floral white tea

A production method and floral aroma technology, applied in the tea treatment before extraction, etc., can solve problems such as astringent taste, achieve sweet and mellow taste, promote transformation, and accurately control the environment

Pending Publication Date: 2020-09-25
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making floral-flavored white tea, so as to solve the technical problem that the taste of the existing white tea finished tea is astringent

Method used

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Embodiment Construction

[0020] In order to make the object, technical solution and advantages of the present invention clearer, preferred embodiments are given to further describe the present invention in detail. However, it should be noted that many of the details listed in the specification are only for readers to have a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be implemented even without these specific details.

[0021] A preparation method of floral-scented white tea, said processing technology comprising the steps of:

[0022] Step 1: Use fresh leaves of the golden peony tea tree variety as raw materials, and pick fresh leaves of tea trees with one bud and one leaf, one bud with two leaves, or one bud with three leaves as raw materials. The picking of tea leaves is as follows: spring tea is picked 5 days before and after Grain Rain, summer tea is picked 5 days before and after the summer solstice, summer tea is picked ...

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Abstract

The invention discloses a method for making floral white tea, and belongs to the technical field of tea processing. The method comprises the steps of fresh leaves ->sunning the fresh leaves ->shakingthe fresh leaves ->withering adjustment (temperature control, temperature control + natural withering adjustment) ->drying ->finished products. Meanwhile, through continuous test comparison and identification of relevant factors such as time, temperature and humidity and the like involved in the processes of sunning, shaking, withering and the like, reasonable processing technological indexes arescreened out, and the developed white tea (new tea in the year) has no green grass flavor, has flower and fruit flavor, sweet and mellow taste, smoothness and unique quality. The environment of the sunning is accurately controlled, rapid loss of water, which is not conducive to the conversion of contents, is avoided, the internal water loss of the tea leaves is buffered through time and standing in the middle chamber, and transformation of internal substances is promoted.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing floral-flavored white tea. Background technique [0002] White tea is a kind of micro-fermented tea, which is a traditional famous tea created by Chinese tea farmers. One of the six major teas in China. Refers to a kind of tea that is processed after being picked, not dried or rolled, but only dried in the sun or simmered. It has the quality characteristics of complete buds, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. In recent years, with the research and discovery of the health functions of white tea, white tea has gradually been favored by more and more consumers, the white tea market is heating up day by day, and the price continues to rise. At the same time, the quality of white tea will become better and better after a period of aging. White tea has the saying of "one year of tea, three years of medicine, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 韦持章李金婷廖春文覃潇敏韦锦坚覃宏宇阳景阳陈远权骆妍妃陆金梅陈杏农玉琴吴琴斯
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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