A kind of processing technology of white tea

A processing technology, white tea technology, which is applied in the field of new white tea processing technology, can solve the problems that the nutrients of white tea cannot be fully exerted, and achieve the effect of increasing the proportion content, improving the overall quality, and high nutritional value

Active Publication Date: 2017-12-01
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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PUM

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Abstract

The invention provides a novel white tea processing technology, which belongs to the technical field of tea processing. The white tea produced by the technology of the invention can fully kill the germs on the surface of the tea leaves and neutralize the pesticides on the tea leaves, and destroy Part of the cell wall of the tea leaves makes it easier for the nutrients of the white tea to be soaked out; by spraying decomposing enzymes on the tea leaves treated with edible acid, the cell walls of the tea leaves are further decomposed, and β-galacturonic acid, glucose and cellobiose are produced Nutrients; through rapid cooling in four different stages, the "phenol-to-ammonia ratio" in the tea content can be reduced, the proportion of tea polyphenols that express astringent taste can be reduced, and the proportion of free amino acid compounds that reflect freshness can be increased. , at the same time reduce the volatilization of cis-3-hexenol, benzyl alcohol and other volatile aromatic substances in white tea, and improve the overall quality of tea.

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 Patents(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 韦洪平
Owner DUYUN YUNCHENGCHUN TEA
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