Preparation process for white tea

Abstract

The invention discloses a preparation process for white tea. The preparation process comprises the steps of a picking step, a withering step, a rolling step and a drying step. The preparation process is characterized in that the withering step is a warm withering step which is specifically characterized in that fresh tea leaves are uniformly spread in a withering trough for withering, the thickness is 1-1.5 centimeters, the withering temperature is controlled at 30 DEG C-36 DEG C, the withering time is 4-6 hours, the tea leaves are withered until the leaves are shrunk, the leave texture is soft, and stalks are not broken when bent, faint fragrance is generated, and the water content is 65-70%. According to the white tea, the trabes are tight in appearance, the color is silvery, the pekoe is revealed, the liquor color is yellow and bright, the fragrance is strong and durable, the taste is strong, fresh and mellow, and infused leaves are tender, even and bright.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a process for preparing white tea. Background technique [0002] White tea refers to a kind of tea that is processed after being picked without killing greens or rolling, but only dried in the sun or simmered. The white tea pekoe is exposed. Fujian north and Ningbo of Baihaoyinzhen and white peonies. The main producing areas of white tea are Fuding, Zhenghe, Songxi, Jianyang and other places. The basic process of primary white tea production is withering, baking or drying in the shade, sorting, refire and other processes. Withering is the key process to form the quality of white tea. White tea has the quality characteristics of complete buds or flowers in shape, full of hairs, fresh fragrance, clear green soup, light taste and sweet aftertaste. White tea has the functions of relieving alcohol and sobering up alcohol, clearing liver heat and moistening lungs, calming liver and...

AI Technical Summary

Problems solved by technology

Once dried, the appearance is dark green, the pekoe is more exposed but dull, the inner aroma is more obvious, the soup is dark yellow, and the taste is more mellow but weak.

[0005] The publication number is CN102018063A, and the Chinese invention patent published on April 20, 2011 discloses a white tea processing technology. Fresh tea leaves are picked, spread evenly on the withering tank, withered for 15-20 hours, and rolled for 3-5 minutes. , dried until the water content of raw tea is 6±0.5%. The invention adds a "rolling" process to enhance the taste of the product. The product has a tight appearance and is conducive to enhancing the concentration and thickness of the taste, but the aroma of the produced white tea is not strong enough. , the duration is not long enough; and the withering time is long, and the withering is too heavy, so the taste of white tea is not strong enough, and the mellowness is not high enough.

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