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Method for processing orchid-flavored white tea by using pekoe tea

A technology of pekoe tea and flavor type, which is applied in tea treatment before extraction, etc., can solve the problems of product appearance, low color quality, not pure and long-lasting aroma, complicated preparation process, etc., to improve resource utilization effect, promote healthy development, improve The effect of economic benefits

Active Publication Date: 2016-03-30
广西浪伏六堡茶业科技股份有限公司
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current research on the processing technology of floral-flavored white tea is: Patent CN200910233303.7, Processing method of floral-flavored Wuxi tea, which discloses a processing method of floral-flavored Wuxi tea, which uses Fuding Dahao or Fuding The fresh leaves of the Dingdabaicha tea tree variety are picked as raw materials, and the raw materials are spread for cooling, killing, kneading, initial drying, rubbing, spreading and withering, and finally fully baked. When cooling, keep the indoor temperature at 14 ° C ~ 22 ° C , the humidity is 70% to 90%, the leaf thickness is 0.5 to 1.5cm, the cooling time is 4 to 8 hours, and the weight loss rate of fresh leaves is 15 to 25%. Although this patented product has a good floral fragrance, its fragrance Not pure and durable enough, soup color not clear enough
Patent CN200910307006.2, Floral white peony tea and its processing technology, the invention uses tea leaves suitable for preparing white tea as raw materials, including 1 double withering, shaking green, 2 double withering, sifting and heaping, initial baking, sorting , repeated baking steps to make the finished product, the patented product has a strong and long-lasting floral fragrance, but its appearance and color quality are low, and the preparation process is too complicated
[0005] The above-mentioned existing flower-flavored white tea preparation methods are used to prepare Lingyun Pekoe tea orchid-flavored white tea products. It is difficult for the product to have a plump, strong, straight, dense appearance, silvery white and shiny color, neat and clean, and an inner quality with a fragrant or clear floral fragrance. , long-lasting, fresh, mellow, tender and refreshing, the soup color is apricot yellow and clear, the bottom of the leaves is tender, fat, soft and even, and other high-quality style characteristics

Method used

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  • Method for processing orchid-flavored white tea by using pekoe tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] First pick 5 kg of single bud leaves of pekoe tea, spread them evenly on a water sieve, and let them air dry for 1 hour. After drying, the tea leaves are dried for 5 minutes under weak light, which is outdoor light at 17:00 in the afternoon. Then carry out temperature-controlled withering for 50 hours. The temperature-controlled withering process is a process of first heating and then lowering the temperature. The temperature rises first from 18°C ​​to 26°C. The time of wilting is 8 hours, the time of wilting is 12 hours at 22°C, and the length of wilting is 4 hours at 26°C. The temperature is lowered from 26°C to 18°C. The seasoning time is 8 hours, the wilting time is 5 hours at 20°C, and the wilting time is 4 hours at 18°C. After the wilting is completed, light fermentation is carried out, and the tea leaves are fermented in a room with a temperature of 25°C and a relative humidity of more than 95% for 1.5 hours. Finally, it was dried under the condition of 90°C for...

Embodiment 2

[0024] First pick 5 kg of single bud leaves of pekoe tea, spread the single bud leaves evenly on the water sieve, and spread them in the air for 2 hours. The tea leaves after drying are placed in low light and dried for 10 minutes. The low light is between 17 and 20 p.m. in summer of outdoor light. Then carry out temperature-controlled withering for 12 hours. The temperature-controlled withering process is a process of first heating and then lowering the temperature. The temperature rises first from 18°C ​​to 26°C. The time of wilting is 2h, the time of withering at 22°C is 2h, and the time of withering at 26°C is 1h. The temperature is lowered from 26°C to 18°C. The seasoning time is 2 hours, the wilting time is 2 hours at 20°C, and the wilting time is 1 hour at 18°C. After the wilting is completed, light fermentation is carried out, and the tea leaves are fermented in a room with a temperature of 23°C and a relative humidity of more than 90% for 2 hours. Finally, dry at 80...

Embodiment 3

[0027]First pick 5 kg of single bud leaves of pekoe tea, spread the single bud leaves evenly on the water sieve, and spread them in the air for 1.5 hours. outdoor light in the room. Then carry out temperature-controlled withering for 48 hours. The temperature rises first from 18°C ​​to 26°C. During the heating process (18 hours), the withering time is 3 hours at 18°C, 6 hours at 20°C, and 5 hours at 22°C. The wilting time is 4 hours at 26°C, and the temperature is lowered from 26°C to 18°C. During the cooling process (30 hours), the wilting time is 6 hours at 26°C, 8 hours at 22°C, and 8 hours at 20°C. The wilting time is 8 hours at 18°C. After the wilting is completed, light fermentation is carried out, and the tea leaves are fermented in a room with a temperature of 25°C and a relative humidity of more than 95% for 0.5h. Finally, dry at 50° C. for 10 minutes to obtain an orchid-flavored white tea product.

[0028] The tea product prepared in this example has a plump, stro...

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Abstract

The invention belongs to the field of white tea processing and relates to a method for processing orchid flavor type white tea by using pekoe tea. The method comprises the following steps: firstly, picking single-bud leaves of the pekoe tea; uniformly paving the single-bud leaves on a water sieve, and paving and airing for 1-2 hours; putting the paved and aired tea leaves under weak light to be sunned for 5-10 minutes; controlling the temperature to wither for 48-60 hours; in the process of controlling the temperature to wither, raising the temperature and then cooling; controlling the temperature of the process of controlling the temperature to wither to 18-26 DEG C; after withering, carrying out light fermentation; and finally, drying under the condition of 50-90 DEG C for 10-20 minutes to obtain an orchid flavor type white tea product. The product provided by the invention has high-quality style characteristics that the appearance strips are strong, straight and dense; the color and luster are silvery white and bright and the product is ordered and clean; the endoplasm has pekoe flavor or faint scent and the aroma is lasting; the product is fresh, mellow and tender and the soup color is apricot yellow and clear; the leaf bottom is tender, fat and soft and uniformly bright and the like.

Description

technical field [0001] The invention belongs to the field of tea processing, and relates to a method for processing orchid-flavored white tea by using pekoe tea. Background technique [0002] Lingyun Pekoe Tea, formerly known as Baimao Tea, is named for its leaves covered with pekoe. It is mainly produced in the area of ​​Cenwanglao Mountain and Qinglong Mountain in Lingyun County, which is shrouded in clouds and mist all the year round. The unique natural environment makes Lingyun Baihao tea a rookie among famous Chinese teas with its five characteristics of emerald color, richness, mellow aroma, strong flavor and resistance to brewing. The Lingyun Baihao tea tree variety is a large-leaf variety with high quality and wide adaptability in Guangxi. The buds and leaves of this variety are thick and thick. At present, the planting area in Lingyun County has exceeded 100,000 mu. The fresh leaves of Lingyun Pekoe tea tree have a high phenol / ammonia ratio, and are mainly used to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 黄大雄黄秀兰覃福方黄尤新贺汤强罗国包陆崇绍
Owner 广西浪伏六堡茶业科技股份有限公司
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