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Processing method of white tea

A processing method and technology of white tea, applied in the processing field of white tea, can solve the problems of reducing health care efficacy and destroying anthocyanins, and achieve the effect of good palatability and unique taste

Inactive Publication Date: 2017-03-08
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, even if the existing tea making method adopts high-anthocyanin tea varieties, the anthocyanins are greatly destroyed during the processing, so that the tea soup is still ordinary light yellow, yellow, brown, etc., reducing its health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method for white tea, comprising the steps of:

[0023] Step 1. Dry the fresh leaves under weak light until the weight loss rate is 35%. The fresh leaves are selected from high anthocyanin-type tea varieties with one bud and two leaves or one bud with three leaves. Overlap, stirring once every 45 minutes;

[0024] Step 2. Remove impurities from the sun-dried leaves and spread them indoors to wither for the first time. The thickness of the sun-dried leaves is 1.5 cm. The indoor temperature is controlled at 20°C and the relative humidity is controlled at 65%. The first withering time is 24 Hour;

[0025] Step 3, stir after the first withering, and carry out the second withering, the second withering temperature, humidity and air thickness are the same as the first withering, when the weight loss rate of the leaves is 65%, the second withering End;

[0026] Step 4. Drying is carried out after the second withering is completed. During drying, the leaf thickn...

Embodiment 2

[0028] A processing method for white tea, comprising the steps of:

[0029] Step 1. Sun-dry the fresh leaves under weak light until the weight loss rate is 40%. The fresh leaves are selected from high anthocyanin-type tea varieties with one bud and two leaves or one bud with three leaves. Overlap, and stir once every 50 minutes;

[0030] Step 2. Remove the sundried leaves and spread them indoors to wither for the first time. The thickness of the dried leaves is 1.8cm. The indoor temperature is controlled at 20°C and the relative humidity is controlled at 65%. The first withering time is 24 Hour;

[0031] Step 3, stir after the first withering, and carry out the second withering, the second withering temperature, humidity and air thickness are the same as the first withering, when the weight loss rate of the leaves is 65%, the second withering End;

[0032] Step 4. Drying is carried out after the second withering is completed. During drying, the leaf thickness is controlled ...

Embodiment 3

[0034] A processing method for white tea, comprising the steps of:

[0035] Step 1. Sun-dry the fresh leaves under weak light until the weight loss rate is 45%. Overlap, and stir once every 60 minutes;

[0036] Step 2. Remove impurities from the sun-dried leaves and spread them indoors to wither for the first time. The thickness of the sun-dried leaves is 2.0 cm. The indoor temperature is controlled at 20°C and the relative humidity is controlled at 65%. The first withering time is 24 Hour;

[0037] Step 3, stir after the first withering, and carry out the second withering, the second withering temperature, humidity and air thickness are the same as the first withering, when the weight loss rate of the leaves is 65%, the second withering End;

[0038] Step 4. Drying is carried out after the second withering is completed. During drying, the thickness of the leaves is controlled at 5 cm, the temperature is controlled at 75° C., and the finished product is obtained after dryin...

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Abstract

The invention provides a processing method of white tea having violet tea soup. The processing method comprises the following steps of sunning fresh leaves of high-anthocyanidin type tea leaf varieties under weak light until the weight reducing rate is 35-45%; removing impurities from sunned leaves, and spreading and airing the sunned leaves without the impurities for first-time withering, wherein the spreading and airing thickness is 1.5-2.0cm, the indoor temperature is controlled to be 20 DEG C, the relative humidity is controlled to be 65%, and first-time withering time is 24 hours; after reversing and mixing are completed, performing second-time withering, wherein the second-time withering temperature, the second-time withering humidity and the spreading and airing thickness are the same as the first-time withering temperature, the first-time withering humidity and the spreading and airing thickness, and when the weight reducing rate of the leaves is 65%, the second-time withering is completed; and then performing baking until the leaves are completely dried so that finished products are obtained, wherein during baking, the thickness of the leaves is controlled to be 3-5cm, and the temperature is controlled to be 75 DEG C. The white tea obtained by the method disclosed by the invention is brown, purple and green in shape, is coiled closely, slightly has hair buds, lilac and bright in soup color, slightly has green taste and sweet taste in fragrance, is unique in taste, is mellow, has slight green taste, is good in palatability, is brown and purple in leaf bottoms, and is even and orderly.

Description

technical field [0001] The invention relates to a processing method of white tea. Background technique [0002] White tea is one of the six major teas in China. Due to its unique health benefits and increased promotion and publicity efforts, its market share has expanded and its price has also increased significantly. Due to the high content of anthocyanins in purple tea shoots, the tea produced by it has certain health benefits. However, even if the existing tea method adopts high anthocyanin tea varieties, the anthocyanins are greatly destroyed during the processing, so that its tea soup is still common light yellow, yellow, brown, etc., which reduces its health care effect. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of white tea with purple tea soup. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a proces...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 王秀萍陈常颂林郑和钟秋生
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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