A kind of method that utilizes white tea tree to make black tea

A technology of tea tree and black tea, which is applied in the field of making black tea from white tea tree, which can solve the problems of lack of fragrance and freshness of white tea

Inactive Publication Date: 2016-08-24
郎溪县双明生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black tea is a deep-processed tea, and the pekoe on the buds is no longer the most present, lacking the fragrance and freshness of white tea

Method used

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Embodiment Construction

[0012] The present invention is further illustrated below by way of examples.

[0013] A method for making black tea from white tea trees, comprising the following steps: (1) picking fresh leaves, (2) withering, (3) primary fermentation, (4) drying, (5) secondary fermentation, (6) dry,

[0014] Fresh leaves are selected from the young leaves of white tea trees with 2 to 3 leaves per bud as raw materials, and the month of tea picking is July;

[0015] The first fermentation is to put the finely adjusted tea leaves flat on a dry and clean floor, the accumulation environment temperature is 22 ℃, and the accumulation thickness is 20cm, which lasts for 1.5 hours;

[0016] The secondary fermentation is that the temperature in the fermentation room is 26° C., the humidified relative air humidity is 95%, and the thickness of the spread leaves is 10 cm, which lasts 3 hours.

[0017] In the secondary fermentation, the upper part of the tea leaves is covered with a wet towel, and the t...

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PUM

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Abstract

A method for making black tea from white tea trees, relates to the technical field of tea preparation methods, and is characterized in that it includes the following steps: (1) picking fresh leaves, (2) withering, (3) primary fermentation, (4) airing Drying, (5) secondary fermentation, (6) drying, fresh leaves are selected as raw materials of white tea trees with 2 to 3 buds, and the tea picking months are from June to August; the primary fermentation is to fine-tune The final tea leaves are placed flat on the dry and clean floor, the stacking ambient temperature is 20-25°C, and the stacking thickness is 15-30cm, which lasts 1-2 hours; The relative air humidity is 95%, and the thickness of the spread leaves is 8-12 cm, which lasts 2-4 hours. The black tea produced not only has the original taste and characteristics of black tea, but also has the fragrance and freshness of white tea, and the white will never fall off.

Description

Technical field: [0001] The invention relates to the technical field of tea preparation methods, in particular to a method for making black tea from white tea trees. Background technique: [0002] The white tea tree is a tree or a shrub, 3-15 meters high; the young branches are densely grayish-yellow stellate pubescent, and the branchlets are glabrous. Leaves papery or thin leathery, oblong or oblong-lanceolate, (8-)12-32 cm long, (2-)3-8.5 cm wide, apex acuminate, base broadly cuneate, blunt or slightly Heart-shaped, with thin crenates or crenates on the margin, glabrous on both sides, dark brown after drying; lateral veins are obvious on both sides; petiole 5-10 mm long, tomentose; stipules lanceolate, 5-7 mm long. Pekoe is a layer of fine fluff growing on the back of the tea buds, and it turns white after drying. Among the tea trees, the inner buds of white tea trees have the most pekoe. If they are kept from falling off, the tea leaves will appear white, which is white ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 芦家木
Owner 郎溪县双明生态农业有限公司
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