A process for making curly white tea

Abstract

The invention relates to a tea processing method and particularly relates to a preparation process of curl-shaped white tea. The preparation process is used for preparing white tea by taking a single fresh broadleaved blade as a raw material through the steps of duplex withering; modeling; indoor withering; drying and the like. The invention provides the preparation process of curl-shaped white tea, which is not only capable of keeping the flavor characteristic of the traditional white tea, but also capable of ensuring that the white tea is tightly curled in appearance and reduced in volume. Dry tea of the curl-shaped white tea is similar to a flue-cured cigarette, brown green in color, faint scent as well as slightly fragrant and sweet after being decocted, slightly light apricot yellow in soup color, mellow and sweet in taste, yellow green and locally rufous on leaf back, complete in blade, reddish in main vein and resistant to brew. Compared with the traditional white tea which is loose in appearance, the curl-shaped white tea is more tightly curled in model, unique, convenient to package and carry, sweet and palatable in tea soup and capable of cooling, detoxifying and meeting the material and spiritual requirements of different consumers.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a production process of curl-shaped white tea. Background technique [0002] White tea is one of the six traditional Chinese teas. Modern white tea originated in the Guangxu period of the Qing Dynasty. It originally referred to the dry tea mainly produced in Fuding and Zhenghe, Fujian. White Peony, Gongmei, Shoumei, White Monkey and other color categories have been produced. 96% of the world's white tea is produced in Fuding, Zhenghe, Jianyang and other places in Fujian, and Fujian white tea is mainly sold in Hong Kong, Macau, Indonesia, Singapore, Malaysia, Canada, the European Union and the United States and other countries and regions. In the past 30 years, the research on health functions of white tea such as sterilization, elimination of free radicals, "three reductions and three resistances", cooling and detoxification, as well as the display and promotion of unique craftsmanship...

AI Technical Summary

Problems solved by technology

Some researchers also tried to directly press the withered leaves with a weight loss of 60% into small pieces of white tea cakes (5cm×5cm, about 7g per cake). The taste is rich, mellow, fresh and refreshing, and rich in the flavor characteristics of white tea, but it takes a lot of manpower in the steps of weighing, pressing, and packaging, and it needs to be equipped with corresponding mechanized and automated equipment

Images