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Processing method of Lingyun Baekho white tea

A technology of Lingyun Pekoe tea and a processing method, applied in the processing field of Lingyun Pekoe white tea, can solve the problems of large difference in quality between batches, low aroma, slow dissolution, etc., and achieve high transparency, small difference between batches, and strong tea fragrance. Effect

Inactive Publication Date: 2016-09-21
广西隆林三冲茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problems of large batch-to-batch quality differences in the processing of Lingyun Baihaobai tea, poor tea soup color transparency, light taste, low aroma, and slow dissolution when the finished tea is brewed. Based on the characteristics of Lingyun Pekoe tea, a processing method of Lingyun Pekoe tea is proposed, which can ignore weather changes, adopt technically controllable standardized operations throughout the whole process, and add enzymes to cooperate with withering during the withering process, so that the production process of Lingyun Pekoe tea can be standardized. Control, each batch The difference between batches of tea quality is small, the dissolution is faster when brewing, and it has the characteristics of good transparency of tea soup and stronger tea aroma

Method used

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  • Processing method of Lingyun Baekho white tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0049] A processing method of Lingyun Baihaobai tea, comprising the following steps:

[0050] a. Picking: picking fresh leaves of Lingyun Pekoe tea with 1 bud and 1 leaf;

[0051] b. Withering for the first time: first spread the fresh leaves of Lingyun Pekoe tea in step a evenly in the withering tank, the thickness of which is based on the fact that the fresh leaves do not overlap, and then evenly spray the mixed enzyme preparation on the fresh tea leaves. The mixed enzyme preparation includes cellulase, 0.1% hemicellulase and 0.1% pectinase with a mass concentration of 0.2% respectively. The mixed enzyme preparation: Lingyun Baihao tea fresh leaf volume ratio is 1:12, and it is left for 30 minutes after spraying; Then put the withering tank in the ultrasonic environment of 45KHZ, ultrasonic for 20 minutes, and finally move the withering tank into the withering room for the first withering. The temperature of the withering room is controlled at 34°C and the humidity is 75%. ...

Embodiment 2

[0055] A processing method of Lingyun Baihaobai tea, comprising the following steps:

[0056] a. Picking: picking fresh leaves of Lingyun Pekoe tea with 1 bud and 2 leaves;

[0057] b. Withering for the first time: first spread the fresh leaves of Lingyun Pekoe tea in step a evenly in the withering tank, the thickness of which is based on the fact that the fresh leaves do not overlap, and then evenly spray the mixed enzyme preparation on the fresh tea leaves. The mixed enzyme preparation includes cellulase, 0.4% hemicellulase and 0.2% pectinase with a mass concentration of 0.5% respectively. The mixed enzyme preparation: Lingyun Baihao tea fresh leaf volume ratio is 1:14, and it is left for 20 minutes after spraying; Then place the withering tank in an ultrasonic environment of 70KHZ, ultrasonic for 15 minutes, and finally move the withering tank into the withering room for the first withering. The temperature of the withering room is controlled at 31°C and the humidity is 80%...

Embodiment 3

[0061] A processing method of Lingyun Baihaobai tea, comprising the following steps:

[0062] a. Picking: picking fresh leaves of Lingyun Pekoe tea with 1 bud and 3 leaves;

[0063] b. Withering for the first time: first spread the fresh leaves of Lingyun Pekoe tea in step a evenly in the withering tank, the thickness of which is based on the fact that the fresh leaves do not overlap, and then evenly spray the mixed enzyme preparation on the fresh tea leaves. The mixed enzyme preparation includes cellulase, 0.6% hemicellulase and 0.4% pectinase with a mass concentration of 0.8% respectively. The mixed enzyme preparation: Lingyun Baihao tea fresh leaf volume ratio is 1:18, and it is left for 10 minutes after spraying; Then place the withering tank in an ultrasonic environment of 100KHZ, ultrasonic for 5 minutes, and finally move the withering tank into the withering room for the first withering. The temperature of the withering room is controlled at 26°C and the humidity is 85%...

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Abstract

The invention relates to the technical field of tea processing, in particular to a processing method of Lingyun Baekho white tea. The processing method mainly comprises the steps of selecting fresh tea leaves, withering for the first time, withering for the second time and drying, wherein in the first-time withering process, a mixed enzyme preparation which contains 0.2-0.8% cellulase, 0.1-0.6% hemicellulase and 0.1-0.4% pectinase by mass concentration is added, and ultrasonic treatment is then carried out; in the second-time withering process, 0.5-1.4% protease solution is added by mass concentration; all the withering processes are carried out in a withering room by means of air-blast under the condition of controlling temperature and humidity; finally, the tea is dried by slow fire so as to enable the water content of the tea to be lower than 5%. The making process of the Lingyun Baekho white tea prepared by the invention is normalized and controllable, the tea in different batches has little difference, and the prepared Lingyun Baekho white tea has the characteristics of being rapid in dissolution during brewing, good in tea soup color transparency and thicker in tea aroma.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Lingyun Baihaobai tea. 【Background technique】 [0002] Lingyun Pekoe Tea, formerly known as Baimao Tea, is named for its leaves covered with pekoe. It is mainly produced in the area of ​​Cenwanglao Mountain and Qinglong Mountain in Lingyun County, which is shrouded in clouds and mist all the year round. The unique natural environment makes Lingyun Baihao tea a rookie among famous Chinese teas with its five characteristics of emerald color, richness, mellow aroma, strong flavor and resistance to brewing. The Lingyun Baihao tea tree variety is a large-leaf variety with high quality and wide adaptability in Guangxi. The buds and leaves of this variety are thick and thick. At present, the planting area in Lingyun County has exceeded 100,000 mu. The ratio of phenol / ammonia in fresh leaves of Lingyun Pekoe tea tree is high, and there are many studies o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 陶思艺
Owner 广西隆林三冲茶业有限公司
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