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Shaddock scented white tea processing technique

A processing technology and white tea technology, which is applied to the processing technology field of grapefruit-flavored white tea, can solve the problems of single tea aroma and insufficient oiliness, and achieve the effects of improving quality, preventing simmering, and avoiding smearing.

Inactive Publication Date: 2017-03-15
GUIZHOU PROVINCE ZHENGAN COUNTY YIREN TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fragrance of the tea is single, and the surface of the tea is shiny but not shiny enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the processing technology of pomelo fragrant white tea, comprises the following steps:

[0022] a. Pick the fresh tea leaves, spread the fresh tea leaves on the bamboo mat to wither;

[0023] b. Preparation of auxiliary materials: dried pomelo peels are used as auxiliary materials. Put the pomelo peels into the container, add 30% salt water to soak for 40-50 minutes, take them out, filter the water and slice them for later use; the weight ratio of grapefruit peels to salt water is 1 :2;

[0024] c. Baking:

[0025] (1) Initial baking: prepare the frying pan, heat the frying pan to 85-100°C, add the pomelo peel prepared in step b, heat and stir-fry until the water content of the pomelo peel is in the range of 75-80%, then adjust the heat to simmer , control the temperature at 120-180°C, spread the withered tea leaves on the pomelo peel, with a thickness of 15-20cm; then cover the frying pan with a bamboo lid, and stew for 25 minutes;

[0026] (2) Cooling...

Embodiment 2

[0029] Embodiment 2: the processing technology of pomelo fragrant white tea, comprises the following steps:

[0030] a. Pick the fresh tea leaves, spread the fresh tea leaves on the bamboo mat to wither;

[0031] b. Preparation of auxiliary materials: dried pomelo peels are used as auxiliary materials. Put the pomelo peels into the container, add 40% salt water to soak for 40-50 minutes, take them out, filter the water and slice them for later use; the weight ratio of grapefruit peels to salt water is 1 : 3.5;

[0032] c. Baking:

[0033] (1) Initial baking: prepare the frying pan, heat the frying pan to 85-100°C, add the pomelo peel prepared in step b, heat and stir-fry until the water content of the pomelo peel is in the range of 75-80%, then adjust the heat to simmer , control the temperature at 120-180°C, spread the withered tea leaves on the pomelo peel with a thickness of 15-20cm; then spread a layer of bran on the surface of the tea leaves, cover the frying pan with a...

Embodiment 3

[0037] Embodiment 3: the processing technology of pomelo fragrant white tea, comprises the following steps:

[0038] a. Pick the fresh tea leaves, spread the fresh tea leaves on the bamboo mat to wither;

[0039] b. Preparation of auxiliary materials: dried pomelo peels are used as auxiliary materials. Put the pomelo peels into the container, add 40% salt water to soak for 40-50 minutes, take them out, filter the water and slice them for later use; the weight ratio of grapefruit peels to salt water is 1 : 3.5;

[0040] c. Baking:

[0041] (1) Initial baking: prepare the frying pan, heat the frying pan to 85-100°C, add the pomelo peel prepared in step b, heat and stir-fry until the water content of the pomelo peel is in the range of 75-80%, then adjust the heat to simmer , control the temperature at 120-180°C, spread the withered tea leaves on the pomelo peel with a thickness of 15-20cm; then spread a layer of bran on the surface of the tea leaves, cover the frying pan with a...

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Abstract

The invention discloses a shaddock scented white tea processing technique in the technical field of tea leaf processing. The technique includes: putting dried shaddock peels into a container, adding salt water being 30-40% in mass concentration, soaking for 40-50min, taking out, draining and slicing; heating and frying the shaddock peels in a wok until the water content is in a range of 75-80%, adjusting thermal power to gentle heat, controlling the temperature to 120-180 DEG C, laying withered tea leaves on the shaddock peels, covering with a cover, and braising for 25-30min; spreading for cooling; drying the shaddock peels in the wok until the water content is in a range of 50-60%, adjusting thermal power to gentle heat, controlling the temperature to 100-120 DEG C, laying cooled tea leaves on surfaces of the shaddock peels, braising for 15-20min, taking out the tea leaves, and spreading for cooling to 35-40 DEG C; drying. By adoption of the technical scheme, prepared white tea has tea fragrance and shaddock scent; due to surface glossiness of the tea leaves, quality of the white tea is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of pomelo-flavored white tea. Background technique [0002] White tea, which belongs to micro-fermented tea, is a traditional famous tea created by Chinese tea farmers and one of the six major teas in China. [0003] Modern research shows that white tea contains caffeine, which can act on human nerves, excite people, and achieve a refreshing effect; and these caffeine substances can react with proteins in bacteria, condense, and then kill bacteria, and play a role in sterilization and anti-inflammation . At the same time, white tea also has the effect of lowering fat and blood pressure, promoting fat decomposition, regulating blood sugar balance, and preventing cardiovascular and cerebrovascular diseases. For people who often face mobile phones, computers and other equipment with radiation hazards, drinking white tea often can also play a role in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 王怡冯泽敏冯俊鑫
Owner GUIZHOU PROVINCE ZHENGAN COUNTY YIREN TEA IND CO LTD
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