Preparation method and brewing method of ultrafine white tea

Abstract

The invention relates to the field of white tea deep processing technology, in particular to a preparation method and a brewing method of ultrafine white tea. The preparation method comprises the steps of feeding, crushing, collecting and bagging, filtering and collecting and the like, wherein the temperature in the processing process is controlled to be in the range of 10-20 DEG C; the whole crushing procedure is completed in one step; according to the requirements of customers, the sizes of crushed particles can be adjusted through the numerical value of a rotating wheel till the particle size of the minimum tea powder is processed to be 80nm; the absorption rate of each functional ingredient of white tea in the human body is obviously increased, so that more than 500 types of ingredients of white tea remain; therefore, the unit areas of active ingredients of white tea absorbed in the human body are enlarged, the transportation of each functional ingredient of white tea in the human body is quickened, and the health functions of tumor resistance and reduction of high blood pressure, high blood sugar and high blood fat are improved. The brewing temperature is controlled to be in the range of 25-45 DEG C, and the loss of the activity and flavor of functional ingredients of white tea can be reduced.

Description

technical field [0001] The invention relates to the field of deep processing technology of white tea, in particular to a preparation method of superfine white tea and a brewing method thereof. Background technique [0002] In the traditional white tea production process, the fresh leaves are withered, dried and then accepted for storage (such as figure 1 As shown), the finished white tea formed in this way is not fully micronized, and its cell wall is not completely broken. The contact area between the functional components in the white tea leaves and the outside world is small, and the functional components in the white tea are not easy to be fully analyzed. As a result, the efficiency of direct absorption by the human body is low. Traditional tea drinking is to brew tea leaves with boiling water, but the human body does not absorb a large amount of tea nutrients, most of the protein, carbohydrates, some minerals, vitamins, etc. are stored in the tea dregs; if the tea leav...

AI Technical Summary

Problems solved by technology

[0002] In the traditional white tea production process, the fresh leaves are withered, dried and then accepted for storage (such as figure 1 As shown), the finished white tea formed in this way is not fully micronized, and its cell wall is not completely broken. The contact area between the functional components in the white tea leaves and the outside world is small, and the functional components in the white tea are not easy to be fully analyzed. resulting in lower efficiency of direct absorption by the body

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