Technology for processing Huanggang Baimao tea leaves with quality guaranteed and fragrance retained

Abstract

Provided is a technology for processing Huanggang Baimao tea leaves with quality guaranteed and fragrance retained. As currently Baimao tea leaves are usually produced according to physical principles and are processed by drying withered tea leaves, Baimao tea products are light and not fragrant. Based on the chemical change principle, the invention is dedicated to solve the technical problem in controlling mild fermentation and enzymatic oxidation of tea leaves in the white tea processing process. The invention adopts the technical scheme of tea leave rolling into strands or nuggets before dehydration, enzyme activation, micro pro-oxidation and anti-oxygen fragrance retention and the technical methods of color observation, fragrance smelling, temperature detection and dewatering, and precisely controls the duration of oxidation of tea leaves, so as to enhance the quality of tea products to the maximum. The invention has the beneficial effects that by proper control of tea enzymatic oxidation, inclusions of tea leaves such as protein and theanine are effectively decomposed, achieving high solubility; and polyphenol materials are decomposed, so that Huanggang Baimao tea gives off strong fruit fragrance, tastes sweet and refreshing and is clear and yellow.

Description

Technical field: [0001] The processing technology of Huanggang Baimao tea to preserve quality and retain fragrance involves the technical field of white tea processing. Background technique: [0002] At present, the processing of ordinary white tea is based on the physical principle of dehydration of fresh leaves, and adopts withering and drying techniques to dry the tea leaves. The white tea produced is light and odorless, and the water solubility of the tea leaves is poor. This invention focuses on solving the technical problem of how to control the shallow fermentation and enzymatic oxidation of tea leaves in the process of white tea processing based on the principle of chemical changes. It effectively decomposes tea protein, theanine and other contents, has strong solubility, and decomposes polyphenols, so that the produced Huanggang Baimao tea exudes a strong aroma of flowers and fruits, sweet and refreshing, and the soup color is bright orange. Invention content: ...

AI Technical Summary

Problems solved by technology

[0002] At present, the processing of ordinary white tea is based on the physical principle of dehydration of fresh leaves, and the technology of withering and drying is used to dry the tea leaves. The white tea produced is light and odorless, and the water solubility of the tea leaves is poor.

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