White tea and tea cake processing method thereof

Abstract

The invention relates to the technical field of tea cakes and particularly relates to white tea and a tea cake processing method thereof. According to the white tea, technological parameters and steps in a withering step of a white tea processing process are limited so that the white tea is sufficiently oxidized in a withering process, the content of polyphenols is reduced and the bitter taste is reduced; meanwhile, the defects that more biochemical components are consumed and the taste is light, caused by long-time withering, are also avoided; and on the other hand, phenomena that a biochemical reaction is not sufficient, the tea flavor is light and has a green flavor and the color of tea leaves becomes black are also prevented, the quality of the tea leaves is improved and the nutritional value of the white tea is improved.

Description

technical field [0001] The invention relates to the technical field of tea cakes, in particular to a white tea and a tea cake processing method thereof. Background technique [0002] White tea is one of the six major teas in my country. The traditional method is not to fry or knead, and the finished tea is covered with white pekoe, so it gets its name. Its appearance is simple and elegant, its heart is fat and strong, the leaves are corrugated and raised, the leaf margins are vertically curled, the buds and leaves are connected to branches, the color is gray green or emerald green, the inner quality is fragrant, the soup is bright and clear, the taste is mellow, and the bottom of the leaves is even and tender. The quality of traditional white tea is mainly formed in the withering process. The withering time of white tea is long, the withering environmental conditions are changeable, and the physical and chemical changes are complex. With the loss of water during the witheri...

AI Technical Summary

Problems solved by technology

It can be seen that the humidity conditions, temperature conditions and withering time of white tea during the withering process will affect the quality of white tea, making the taste of white tea weak and poor in nutrition, etc.

In addition, for the traditional preparation of white tea cakes with white tea leaves, the quality of the white tea leaves is poor, which affects the quality of the prepared white tea cakes, making the prepared white tea cakes poor in mouthfeel and poor in nutrition. In particular, the aroma of the obtained white tea tea cake is poor, which weakens the health care and detoxification effects of white tea and reduces the medicinal value of white tea

[0003] Moreover, traditional tea cakes are generally round, and, in order to make the tea cakes easy to eat, lines are drawn on the surface of the tea cakes, making it easy to break apart during use. However, due to their single shape, The aesthetic level is poor, and it will also lead to a relatively uniform nutrient concentration in the tea cake preparation process, making people less appetite in the process of eating tea cakes

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