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Processing technology for novel white tea

A processing technology and white tea technology, which is applied in the field of new white tea processing technology, can solve the problems such as the inability to fully exert the nutrients of white tea, and achieve the effects of increasing the proportion of content, high nutritional value, and fresh and refreshing soup.

Active Publication Date: 2015-09-23
DUYUN YUNCHENGCHUN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned processes are all traditional methods, which cannot fully bring out the nutrients of white tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Picking; choose fresh tea leaves with "one bud and one leaf" to pick, preferably in the morning, and wash the tea leaves with clean water after picking;

[0049] (2) low-temperature withering, the temperature of low-temperature withering is controlled at 25°C, the time is controlled at 30h, and the relative humidity of the tea leaves is controlled at 65-70%;

[0050] (3) high temperature withering, the high temperature withering temperature is controlled at 85°C, the time is controlled at 5min, and the relative humidity of the tea leaves is controlled at 63-68%;

[0051] (4) rapid cooling in the first stage, the tea leaves obtained in step (3) are put into a rapid cooling machine, the temperature of the tea leaves is reduced to 1° C., and kept for 10 min;

[0052] (5) acid treatment, the tealeaves of step (4) is placed in room temperature and aired to room temperature, then spraying mass concentration is 15% acetic acid, and the treatment time is 1h;

[0053] (6) n...

Embodiment 2

[0063] (1) Picking; choose fresh tea leaves with "one bud and one leaf" to pick, preferably in the morning, and wash the tea leaves with clean water after picking;

[0064] (2) low-temperature withering, the temperature of low-temperature withering is controlled at 30°C, the time is controlled at 20h, and the relative humidity of the tea leaves is controlled at 65-70%;

[0065] (3) high temperature withering, the high temperature withering temperature is controlled at 80°C, the time is controlled at 8min, and the relative humidity of the tea leaves is controlled at 63-68%;

[0066] (4) Rapid cooling of the first stage, the tea leaves obtained in step (3) are put into a rapid cooling machine, the temperature of the tea leaves is reduced to 5° C., and kept for 20 min;

[0067] (5) acid treatment, the tealeaves of step (4) is placed in room temperature and aired to room temperature, then spraying mass concentration is 10% citric acid, and the treatment time is 2h;

[0068] (6) n...

Embodiment 3

[0078] (1) Picking; choose fresh tea leaves with "one bud and one leaf" to pick, preferably in the morning, and wash the tea leaves with clean water after picking;

[0079] (2) low-temperature withering, the temperature of low-temperature withering is controlled at 28°C, the time is controlled at 25h, and the relative humidity of the tea leaves is controlled at 65-70%;

[0080] (3) high temperature withering, the high temperature withering temperature is controlled at 83°C, the time is controlled at 6min, and the relative humidity of the tea leaves is controlled at 63-68%;

[0081] (4) Rapid cooling of the first stage, the tea leaves obtained in step (3) are put into a rapid cooling machine, the temperature of the tea leaves is reduced to 3° C., and kept for 15 min;

[0082] (5) acid treatment, the tealeaves of step (4) is placed in room temperature and aired to room temperature, then spraying mass concentration is 13% citric acid, and the treatment time is 1.5h;

[0083] (6)...

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Abstract

The invention provides a processing technology for novel white tea and belongs to the technical field of tea leaf processing. According to the white tea treated through the technology provided by the invention, pathogenic bacteria on the surfaces of the tea leaves can be fully killed and pesticides on the tea leaves can be neutralized through treatment by edible acids, and part of cell walls of the tea leaves are broken, so that nutrients of the white tea are more easily soaked. By spraying a decomposing enzyme to the tea leaves which are treated by the edible acids, the cell walls of the tea leaves are further decomposed, and nutrients such as beta-galacturonic acid, glucose, cellobiose and the like are generated. Through quick cooling in four different stages, the phenol ammonia ratio of the content of the tea leaves can be reduced, the proportion of tea polyphenol showing astringency is reduced, the proportion of free state amino acid compounds showing fresh and smooth characteristics is improved, and meanwhile, volatilization of aromatic substances which are easily volatilized in the white tea such as trans-3-hexenyl alcohol, benzyl alcohol and the like, so that the integral quality of the tea leaves is improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and relates to a novel white tea processing technology. Background technique [0002] White tea is unique in region, natural in craftsmanship and unique in efficacy. Traditional Chinese medicine proves that white tea is cool in nature, reduces heat and fire, relieves heat and detoxifies, and has the effect of curing diseases. Especially with the in-depth research on white tea in European and American countries in recent years , white tea has the following effects: [0003] 1. Anti-cancer, anti-cancer, heatstroke prevention, detoxification, and toothache treatment. White tea has the lowest free radical content, the highest flavonoid content, and the average amino acid content is higher than other teas. Radiation, anti-tumor, increase the interferon secretion of human immune cells by 5 times, etc. White tea extract has a preventive effect on the growth of bacteria that cause staphylococcus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 韦洪平
Owner DUYUN YUNCHENGCHUN TEA
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