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

A processing technology, Baimao tea technology, applied in tea treatment before extraction, etc., can solve the problems of poor water solubility of tea contents, and achieve the effect of strong solubility and bright orange soup color

Inactive Publication Date: 2011-10-19
周庆团
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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 wi

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

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Embodiment Construction

[0005] The technical scheme of this invention is based on the current main technology of white tea processing - withering and drying, aiming at the properties of the substances contained in the fresh leaves of white tea and the principle of chemical changes, after continuous exploration and repeated experiments, it aims to improve the aroma and aroma of white tea. White tea processing technology solutions designed for quality. Below just implement the technical link of the present invention, in conjunction with legend, do specific elaboration.

[0006] The first part of the legend - selection of raw materials: ①The tea variety should choose Huanggang Baimao tea with high fragrance (Fuding white tea or Huacha No. 1); ②The tea garden implements harmless management; ③Picking time is sunny afternoon; ④Picking The specifications are single bud, one bud and one leaf, and one bud and two leaves.

[0007] The second part of the legend - withering and water loss: ① Bamboo sieve thinly...

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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: ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 周庆团
Owner 周庆团
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