How to make straight white tea

A production method and straight strip technology, applied in the field of tea science, can solve the problems that affect the flavor and health function of traditional white tea, propose new white tea without white tea, and the shape is not tight enough, so as to facilitate subsequent shaping and improve the quality of appearance , loose shape effect

Inactive Publication Date: 2016-01-20
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The new craft white tea alleviates the low aroma and light taste of traditional white tea to a certain extent, but its shape is not tight enough, and the oxidation is too heavy, which affects the unique flavor and health care function of traditional white tea
None of the existing literature proposes the production technology of new craft white tea from the perspective of the influence of factors such as water content of withered leaves, steaming time, shaping process and drying temperature on the quality of white tea.

Method used

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  • How to make straight white tea
  • How to make straight white tea
  • How to make straight white tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of straight white tea, its steps are as follows:

[0026] 1) Raw materials of fresh leaves: single buds or one bud and one leaf of tea tree are used as raw materials.

[0027] 2) Withering process: put the clean bamboo mat in a clean, ventilated, and dry place indoors, and spread the picked fresh leaves on the bamboo mat made of bamboo strips lightly. The thickness of the spread leaves should not exceed 1cm. Be careful not to injure the buds and leaves, and wither until the water content of the tea leaves is at 45% (mass percentage).

[0028] 3) Steaming: After the tea leaves that have passed the withering process are steamed for 1 minute, they are quickly dispersed to dissipate heat and dry the moisture on the surface of the dried leaves.

[0029] 4) Shaping process: After the moisture on the surface of the green leaves is dried, use a rafting machine or a multifunctional machine to make the shape. Make the shape for 10 minutes, add stick...

Embodiment 2

[0034] Sensory evaluation, physical and chemical analysis and color analysis of white tea shape

[0035] In this embodiment, except for the shaping in step 4), it is treated as no shaping, light shaping and heavy shaping respectively. The raw material is Fuding Dabai tea tree bud two and three Leaves, picked in July, 2013, other steps are identical with embodiment 1,

[0036] The treatment method of light shaping: shape for 10 minutes, and add rods for 1 minute during this period.

[0037] The treatment method for reshaping: knead for 20 minutes, shape for 10 minutes, and add rods for 1 minute during this period.

[0038] The shape-making is as follows: after 3 minutes of shaping in the rafting machine, start adding rods, the weight of which is 480g, and quickly take out the rods after adding rods for 1 minute, continue shaping for 6 minutes, and then take out of the pot.

[0039] The finished tea leaves prepared are detected according to the conventional methods in this fie...

Embodiment 3

[0053] Optimization of parameters such as water content of withered leaves, steam killing time and drying temperature

[0054] Use L 9 (3 4 ) orthogonal table to carry out the orthogonal test, the test factors and levels are as shown in Table 4, the raw material is a single bud of the Huazhong Agricultural University tea base Fuding Dabai tree, which was picked in August 2013, and the preparation steps of the white tea are the same as in Example 1. See Table 5 for sensory evaluation results, Table 6 for physical and chemical analysis results, and Table 7 for color analysis results.

[0055] It can be seen from Table 5 that when the water content of withered leaves was 60%, each tea sample failed to show the quality characteristics of white tea, and the total score of sensory evaluation was lower than that of 30% and 45% white tea samples; The total score of 45% white tea is higher, but the shape score is lower than that of 45% white tea, which shows that 30% withered water c...

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Abstract

The invention discloses a manufacturing method of straight strip-shaped white tea. According to the method, the straight strip-shaped white tea is obtained through steps of withering, steam fixation, shaping and drying. The method adopts the steam fixation and shaping processes which are not used in the conventional white tea processing, and the steam fixation is used instead of roller fixation in a new technology white tea processing process, so that the shaping is facilitated, the quality of the white tea is improved, the storage and transportation costs are reduced, the white tea is convenient to carry, and the consumption market of the white tea is enlarged. The manufacturing method has the advantages that the requirements on production equipment are not high; the production cost is relatively low; the operation is simple; the operability is high; the popularization is easy; the processing time is shortened; the production efficiency is improved; and the problems of faint fragrance and weak taste of the conventional white tea are improved, while the green smell and the fermentation smell of the conventional white tea are eliminated. Therefore, the straight strip-shaped white tea has the advantages that the appearance of the white tea is compact and elegant; the fragrance is fresh and pure; the color of tea water is apricot yellow and bright; and the taste is mellow and refreshing.

Description

technical field [0001] The invention belongs to the technical field of tea science, and in particular relates to a preparation method of white tea. Background technique [0002] White tea is one of the six major teas in my country. Its main production areas are in Zhenghe County, Jianyang City and Fuding City of Fujian Province, and its consumption market is all over the world. In recent years, white tea has been loved and recognized by more and more consumers for its unique flavor and nutritional and health functions, which has stimulated the interest in developing white tea in main producing areas and other tea areas, and various new techniques and products have emerged in an endless stream. [0003] At present, the Chinese invention patent with the application number CN200710009056.3 reports a processing method for shaping white tea. In this invention, the withered leaves are steamed at a temperature of 100-130°C for 20-40 seconds. The molding process is to knead the fin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 周继荣宋晓维廖世勇汤丹丹苗家慧沈思言
Owner HUAZHONG AGRI UNIV
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