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Zheng'an white tea processing method

A technology of Zhengan white tea and its processing method, which is applied in the field of tea processing, can solve the problems of loose shape of tea leaves, damage of free amino acid content, peculiar smell of aroma of finished tea, etc. Tight and fine, fragrant and long-lasting effect

Inactive Publication Date: 2015-05-06
ZHENGAN JINLIN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the first process of processing Zheng'an white tea is withering, which generally adopts the natural withering method. The withering time will be longer, resulting in a low aroma and weak taste of the tea; coal-fired greening machines are often used in the greening method, and scorched edges and burst points are prone to appear during the greening process of Zheng'an white tea, which makes the aroma of the finished tea have a peculiar smell; Zheng'an white tea is dried with a dryer, which makes the shape of the tea loose and not tight. These reasons lead to a long processing time, resulting in a large amount of damage to the free amino acid content, resulting in a product that is not fresh and mellow, with an impure aroma, and left after brewing. The fragrance is not long-lasting, the characteristics are not clear and bright, and the bottom of the leaves is not fresh

Method used

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  • Zheng'an white tea processing method

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Effect test

Embodiment 1

[0018] A processing method of Zheng'an white tea, comprising the steps of:

[0019] (1) Selection of raw materials: In the area under the jurisdiction of Zheng'an County, the tea tree ecological environment is excellent, and the tea garden is at an altitude of 800-1100m. The tea tree variety is Baiye No. 1 clone, and the planting mode is mainly "forest-tea interplanting". Picking in the morning Between 8 and 12 o'clock, and between 2 and 5 o'clock in the afternoon, pick tea green raw materials with 1 bud and 1 leaf or 1 bud and 2 leaves;

[0020] (2) Green tea withering: Wither 80 catties of tea green raw materials picked by the company through a box-type hot air withering machine independently developed by the company. Evenly spread the tea greens in the withering sieve, the hot air withering time is 5-6 hours, the thickness is 1.5cm, the wind speed is controlled at 300 rpm, the temperature in the box is 28°C, and the humidity is 80%. After withering, the tea greens are about...

Embodiment 2

[0025] A processing method of Zheng'an white tea, comprising the steps of:

[0026] (1) Selection of raw materials: In the area under the jurisdiction of Zheng'an County, the tea tree ecological environment is excellent, and the tea garden is at an altitude of 800-1100m. The tea tree variety is Baiye No. 1 clone, and the planting mode is mainly "forest-tea interplanting". Picking in the morning Between 8 and 12 o'clock, and between 2 and 5 o'clock in the afternoon, pick tea green raw materials with 1 bud and 1 leaf or 1 bud and 2 leaves;

[0027] (2) Green tea withering: Wither 90 catties of tea green raw materials picked by the company through a box-type hot air withering machine independently developed by the company. Spread the green tea evenly and thinly in the withering sieve, the hot air withering time is 5.5 hours, the thickness is 1.8cm, the wind speed is controlled at 300 rpm, the temperature in the box is 29°C, and the humidity is 83%. The green tea after withering i...

Embodiment 3

[0032] A processing method of Zheng'an white tea, comprising the steps of:

[0033] (1) Raw material selection: within the jurisdiction of Zheng’an County, there are tea gardens with excellent ecological environment and an altitude of 800-1100m. The tea tree variety is Zheng’an white tea tea element variety, and the planting mode is mainly "forest-tea interplanting". Between 12 o'clock and between 2-5 o'clock in the afternoon, pick green tea raw materials with 1 bud and 1 leaf or 1 bud and 2 leaves;

[0034] (2) Green tea withering: Wither 100 catties of green tea raw materials picked by the company through a box-type hot air withering machine independently developed by the company. Evenly spread the green tea in the withering sieve, the hot air withering time is 6 hours, the thickness is 2cm, the wind speed is controlled at 300 rpm, the temperature in the box is 30°C, and the humidity is 85%. The green tea after withering is about 75 catties, so that the leaves It is suitable...

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Abstract

Compared to the existing traditional Zheng'an white tea processing method, the Zheng'an white tea processing method of the present invention greatly reduces processing time, improves production efficiency and reduces processing costs of the Zheng'an white tea. At the same time, the processed finished product of the Zheng'an white tea has a tight and thin tea appearance, straight tea sticks, a fresh green color, a delicious and lasting fragrant and a fresh and mellow taste, and also improves the economic benefits of the product. Although different machines in each step separately play a good role in the tea processing, the combined machines of the processing method obtain the finished product of the Zheng'an white tea with a better performance in color, smell, taste and shape better, shorten the processing time, reduce costs and manpower, and have a significant beneficial effect.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a processing method of Zheng'an white tea. Background technique [0002] At present, the first process of processing Zheng'an white tea is withering, which generally adopts the natural withering method. The withering time will be longer, resulting in a low aroma and weak taste of the tea; coal-fired greening machines are often used in the greening method, and scorched edges and burst points are prone to appear during the greening process of Zheng'an white tea, which makes the aroma of the finished tea have a peculiar smell; Zheng'an white tea is dried with a dryer, which makes the shape of the tea loose and not tight. These reasons lead to a long processing time, resulting in a large amount of damage to the free amino acid content, resulting in a product that is not fresh and mellow, with an impure aroma, and left after brewing. The fragrance is not long-lasting, the characteristics ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 沈强叶深高
Owner ZHENGAN JINLIN TEA IND
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