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Preparation method of white tea

A technology of white tea and tea leaves, which is applied in the field of white tea preparation, can solve the problems of single taste and long time consumption of white tea, and achieve the effects of strong aroma, improved taste and shortened processing time

Inactive Publication Date: 2016-09-28
贵州江口县梵行仁和茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the preparation process of traditional white tea is simple, it takes a long time and the taste of the prepared white tea is relatively simple. For this reason, the inventor improved the processing technology of traditional white tea through a large number of experiments and researches. The personage provides a kind of preparation method of the white tea with unique mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of white tea, the method comprises the following steps:

[0021] a. Picking: Picking jade-white fresh leaves with one bud and one leaf as the raw material, requiring the buds and leaves to form flowers, uniform in size, and short stalks;

[0022] b, withering: put the fresh leaves on the bamboo plaque, the spreading thickness is 2cm, naturally wither for 10h, the water content of the tea leaves after natural withering is 85%, then put the bamboo plaque in the withering tank and carry out hot air withering, control The relative humidity is controlled at 70%, the temperature is controlled at 30°C, withered for 30 minutes, and the water content of the tea leaves after withering with hot air is 30%;

[0023] c. Drying: Put the withered leaves directly into the dryer for the first drying treatment, the drying temperature is 100°C, and dry for 10 minutes. After the first drying treatment, the water content of the tea leaves is 12%, and the tea leaves are ...

Embodiment 2

[0026] A preparation method of white tea, the method comprises the following steps:

[0027] a. Picking: Picking jade-white fresh leaves with one bud and one leaf as the raw material, requiring the buds and leaves to form flowers, uniform in size, and short stalks;

[0028] b. Withering: spread the fresh leaves on the bamboo plaque with a thickness of 6cm, wither naturally for 10-20 hours, the water content of the tea leaves after natural withering is 80%, and then put the bamboo plaque in the withering tank for hot air withering , the relative humidity is controlled to be 80%, the temperature is controlled to be 32°C, withered for 60 minutes, and the water content of the tea leaves is 20% after the hot air withers;

[0029] c. Drying: Put the withered leaves directly into the dryer for the first drying treatment, the drying temperature is 120°C, and dry for 10 minutes. After the first drying treatment, the water content of the tea leaves is 8%, and the tea leaves are taken ou...

Embodiment 3

[0032] A preparation method of white tea, the method comprises the following steps:

[0033] a. Picking: Picking jade-white fresh leaves with one bud and one leaf as the raw material, requiring the buds and leaves to form flowers, uniform in size, and short stalks;

[0034] b, withering: put the fresh leaves on the bamboo plaque, the spreading thickness is 4cm, naturally wither for 15 hours, the water content of the tea leaves after natural withering is 82.5%, then put the bamboo plaque in the withering tank for hot air withering, control The relative humidity is controlled at 75%, the temperature is controlled at 31°C, withered for 45 minutes, and the water content of the tea leaves after withering with hot air is 25%;

[0035] c. Drying: Put the withered leaves directly into the dryer for the first drying treatment, the drying temperature is 110°C, and dry for 10 minutes. After the first drying treatment, the water content of the tea leaves is 10%, and the tea leaves are tak...

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PUM

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Abstract

The invention discloses a preparation method of white tea. The preparation method comprises the following steps: picking up, deteriorating, drying, and putting in storage. The white tea prepared by the method provided by the invention not only keeps the nutrient contents in tea leaves, and on the premise of ensuring the original flavor of the white tea, largely shortens the processing time and improves the economic benefits. According to the preparation method of the white tea, the deteriorating process of the white tea is improved, so that the prepared white tea has better fragrance; and by matching with tea leaf cold shock process at the post stage, the temperature of dried white tea leaves is controlled, so that the water content in the tea leaves is effectively locked, and the mouth feeling is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of white tea. . Background technique [0002] White tea is a kind of micro-fermented tea, which is a traditional famous tea created by Chinese tea farmers. One of the six major teas in China. Refers to a kind of tea that is processed after being picked, not dried or rolled, but only dried in the sun or simmered. It has the quality characteristics of complete buds, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. [0003] Although the preparation process of traditional white tea is simple, it takes a long time and the taste of the prepared white tea is relatively simple. For this reason, the inventor improved the processing technology of traditional white tea through a large number of experiments and researches. The personage provides a kind of preparation method of the white tea with unique mouthfeel. Contents of the in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 余美寿
Owner 贵州江口县梵行仁和茶业有限公司
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