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White tea processing technology

A processing technology, white tea technology, applied in tea treatment before extraction, etc., can solve problems such as aroma, freshness weakened, loose shape, no twisting, etc., and achieve the effect of reduced content, bright color and high content

Inactive Publication Date: 2016-10-26
遵义凤龙茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of the market economy and the improvement of people's living standards, the market has higher and higher requirements for the quality of high-quality white tea. However, white tea is not rolled during the entire processing process, or is rolled with very light force. Natural needle or flower shape, loose shape, not suitable for vacuum packaging (small packaging), inconvenient to carry and transport, difficult to pack, high logistics cost
[0004] In terms of appearance, white tea is not rolled during the whole processing process, or is rolled with very light force. The finished tea is mainly in the shape of natural needles or flowers, loose in shape, not suitable for vacuum packaging (small packaging), and inconvenient to carry and transport. , Packing is difficult, and a 90cm×90cm box can only hold less than 10kg of tea, resulting in high logistics costs and it is difficult to adapt to new market demand
In recent years, along with the emergence of a variety of famous and high-quality tea shapes, the innovation of white tea shape has increasingly become one of the focuses of scientific research and production. White tea cakes have emerged as the times require. They are all over 250g, which is easy to store and carry, and reduces transportation costs. However, there are problems such as obvious "fermentation" when brewing, and the original characteristic style, especially the aroma and freshness are weakened.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0054] A kind of processing technology of white tea: comprise the following steps:

[0055] 1. Raw material selection: fresh leaves of one bud and one leaf, one bud and two leaves or one bud and three leaves are used as raw materials;

[0056]2. Withering: One bud and one leaf, one bud and two leaves are spread with a 1cm mesh water sieve, one bud and three fresh leaves are spread with a 0.6m mesh water sieve, each water sieve has a diameter of 100cm, and the amount of leaves per sieve 350g; after spreading for 2.5 hours, wither with hot air at a temperature of 33-35°C and a wind speed of 2.5m / s for 2.5 hours, turn over the tea leaves every 1.8 hours, and then place them indoors for 4 hours to wither naturally. 5-10 ℃, wind speed 2.5m / s cold wind, continue to wither for 25 minutes;

[0057] 3. Fermentation: According to the mass ratio of tea leaves and fermented liquid: 100:0.15, spray the fermented liquid on the tea leaves, mix and continue stacking at room temperature for 5...

Embodiment 2

[0063] A kind of processing technology of white tea, comprises the following steps:

[0064] 1. Raw material selection: fresh leaves of one bud and one leaf, one bud and two leaves or one bud and three leaves are used as raw materials;

[0065] 2. Withering: One bud and one leaf, one bud and two leaves are spread with a 1.5cm mesh water sieve, one bud and three fresh leaves are spread with a 0.8cm mesh water sieve, each water sieve has a diameter of 110cm, and each sieve spreads the leaves The amount is 400g; after spreading for 3 hours, wither with hot air at a temperature of 33-35°C and a wind speed of 5m / s for 3 hours, turn the tea leaves every 2 hours, and then place them in the room for 5 hours to wither naturally, and blow them in at a temperature of 5-10 ℃, wind speed of 5m / s cold wind, continue to wither for 30min;

[0066] 3. Fermentation: According to the mass ratio of tea leaves and fermented liquid: 110:0.1, spray fermented liquid on the tea leaves, after mixing, ...

Embodiment 3

[0072] A kind of processing technology of white tea, comprises the following steps:

[0073] 1. Raw material selection: fresh leaves of one bud and one leaf, one bud and two leaves or one bud and three leaves are used as raw materials;

[0074] 2. Withering: One bud and one leaf, one bud and two leaves are spread with a 0.5cm mesh water sieve, one bud and three fresh leaves are spread with a 0.3cm mesh water sieve, each water sieve has a diameter of 90cm, and each sieve spreads the leaves The amount is 300g; after spreading for 2 hours, wither with hot air at a temperature of 33-35°C and a wind speed of 1m / s for 2 hours, turn over the tea leaves every 1.5 hours, and then place them in the room for 3 hours to wither naturally, then blow them in at a temperature of 5- Continue to wither for 20 minutes in cold wind with a wind speed of 1m / s at 10°C;

[0075] 3. Fermentation: According to the mass ratio of tea leaves and fermented liquid: 90:0.2, spray the fermented liquid on the...

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Abstract

The invention provides a white tea processing technology, which specifically includes raw material selection, withering, fermentation, impurity removal, drying and packaging. The white tea produced is of good quality, with high content of amino acids, tea polyphenols, catechins and water extracts. And the cord is flat, green and golden yellow, fresh, soup color, bright color, floral fragrance is obviously slightly sweet, rich and mellow and dry.

Description

Technical field: [0001] The invention relates to a white tea processing technology, in particular to a white tea processing technology with good quality. Background technique: [0002] White tea, because of its unique production method, is not fried or kneaded, and is directly dried after withering moderately. The surface of the finished tea is covered with silvery white hair, so it is called "white tea". [0003] With the development of the market economy and the improvement of people's living standards, the market has higher and higher requirements for the quality of high-quality white tea. However, white tea is not rolled during the entire processing process, or is rolled with very light force. Natural needle or flower shape, loose shape, not suitable for vacuum packaging (small packaging), inconvenient to carry and transport, difficult to pack, and high logistics costs. [0004] In terms of appearance, white tea is not rolled during the whole processing process, or is r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 黄艳红
Owner 遵义凤龙茶业有限公司
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