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White tea and processing method thereof

A processing method and technology of white tea, applied in tea treatment before extraction, etc., can solve problems such as difficulty in guaranteeing product quality stability, unfavorable large-scale production, and high loss of chlorophyll, achieve a controllable and stable production environment, and overcome leaf color and flower miscellaneous , long-lasting effect of aroma

Active Publication Date: 2015-08-12
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under the existing white tea production conditions, manual handling is labor-intensive and labor-intensive, which is not conducive to large-scale production
Chen Jibin et al. proposed the design of using the sunlight withering room to combine the sunlight withering and natural withering, which can realize the effects of double withering, lighting, heat preservation, rain shelter, and improving the quality of tea leaves. The stability of product quality is difficult to guarantee
At the same time, in the drying process, no matter it is sun-dried or low-temperature dried, it is aerobic dried, and the loss of chlorophyll is more, and the leaf color is more colorful.

Method used

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  • White tea and processing method thereof

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Effect test

Embodiment 1

[0031] A processing method for white tea, comprising the steps of:

[0032] (1) Picking fresh leaves: picking fresh leaves of Jinxuan before Qingming in spring, the standard is one bud and two leaves, and the picking time is 8:00-11:00 am on sunny days; pick the leaves lightly, without pressure; within 3 hours after picking Transport back for processing; no pressure should be applied during picking and transporting; fresh leaves should be cooled evenly in a single layer indoors on a ventilated and clean withering mat first, so as to dissipate the accumulated heat in the process of picking and transporting, and avoid red leaves. The leaf temperature can be the same as the indoor temperature;

[0033] (2) Indoor compound withering:

[0034] A: For the first time indoor compound withering of fresh leaves, indoor light withering first (indoor light withering light source can be natural sunlight or artificial light source), the thickness of the spread layer is about 2.2cm, and the...

Embodiment 2

[0041] A processing method for white tea, comprising the steps of:

[0042] (1) Picking fresh leaves: Picking fresh leaves of Jinxuan after Qingming in spring, the standard is one bud and one leaf first unfolding, the picking time is 7:30-10:30 in the morning on sunny days; pick the leaves lightly, without pressure; after picking Transport back for processing within 3 hours; no pressure should be applied during picking and transporting; fresh leaves should be ventilated indoors on a clean withering mat to let them cool down naturally and evenly, so as to dissipate the accumulated heat during picking and transporting, and avoid red leaves from spreading out The thickness is about 0.4cm, and it can be cooled until the leaf temperature is the same as the room temperature;

[0043] (2) Indoor compound withering:

[0044] A: For the first indoor compound withering of fresh leaves, indoor light withering is carried out first, the thickness of the spread layer is about 1.8cm, the in...

Embodiment 3

[0052] A processing method for white tea, comprising the steps of:

[0053] (1) Picking fresh leaves: Picking fresh leaves of Jinxuan before Qingming in spring, the raw material standard used is bud heads, and the picking time is from 7:30 to 10:30 in the morning on sunny days; pick fresh leaves lightly, without pressure; 3 hours after picking Internal transport back to processing; no pressure should be applied during picking and transporting; fresh leaves should be cooled evenly indoors on a ventilated withering mat first, so as to dissipate the accumulated heat during the picking process and avoid red leaves. The thickness of cooling is about 0.7 cm, let it cool until the leaf temperature is the same as the room temperature;

[0054] (2) Indoor compound withering:

[0055] A: For the first indoor compound withering of fresh leaves, indoor light withering first, the thickness of the spread layer is about 1.5cm, the indoor humidity is between 64-75%, the leaf temperature is 2...

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Abstract

The invention discloses a white tea and a processing method thereof. The processing method comprises the following steps: (1) picking fresh leaves; (2) indoor combined withering: alternately carrying out indoor illumination withering and indoor natural withering: performing indoor illumination withering at first, adjusting the illumination strength in a range of 8500 to 21000 lux, controlling the illumination time in a range of 20 to 50 minutes in each time, then performing indoor natural withering, controlling the time in a range of 4 to 12 hours for each time, and repeating the indoor combined withering for 3 to 7 times, wherein the final water content of withered leaves is 18 to 28%; (3) carrying out vacuum low-temperature drying until the water content is in a range of 3.0 to 5.5%. The provided processing method is not influenced by the climate, a stable and controllable environment is provided for the manufacturing of high quality white tea, the quality and stability of white tea can both be improved, and the produced white tea has the advantages of bright and green luster, long-lasting fragrance, mild, thick, smooth and tender taste, immediately settles by brewing, can be brewed for many times, and brings pleasure feeling to people.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a white tea and a processing method thereof. Background technique [0002] White tea is a unique type of tea in my country. According to the relevant statistics of my country's tea industry in 2014, its production and sales have been increasing in recent years. Its growth rate in 2013 was 19.8%, which was higher than the average growth rate of the total tea production and the other five major teas. increase in tea. Studies have shown that white tea is superior to green tea in promoting blood sugar balance, anti-mutation and anti-cancer effects, and has outstanding health care functions. [0003] Traditional white tea processing does not require frying or kneading, and mainly involves two processes: withering and drying. The new processing technology mainly includes four processes: withering, fermentation, rolling, and drying. Although the two processing techniques are dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 张秒高张平湖刘巧瑜张灵枝邱振国冯卫华
Owner ZHONGKAI UNIV OF AGRI & ENG
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