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Method for making imperial white tea

A technology of white tea and tea leaves, which is applied in the field of preparation of imperial white tea, can solve problems such as infeasibility of dust removal, aggravation of environmental pollution, etc., achieve a relaxing and warm atmosphere, save labor, and prevent blackening

Inactive Publication Date: 2017-03-15
李永昌 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation process of white tea, especially the preparation process of imperial white tea has always been a mystery. It is replaced by the description of secret methods or ancestral techniques. Modern people lack the necessary preparation methods to obtain high-quality imperial white tea.
[0004] At the same time, with the application of modern technology and the aggravation of environmental pollution, there are more and more dust and attachments left on tea leaves. There are products on the market that remove dust and attachments from leaves, and the working environment must be in a liquid (liquid phase) ), but the dry tea leaves with excessive dust and attachments are not allowed to remove dust and attachments in the liquid phase, because the tea leaves will be soaked in water, and the ingredients of the tea will be leached immediately, turning into tea, and then dried into dry products Tea leaves can only be tea dregs, so it is not feasible to remove dust and attachments in a liquid environment

Method used

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  • Method for making imperial white tea

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A kind of green tea preparation method that can remove dust in the tealeaves, it takes the following steps:

[0027] 1) Cleaning of fresh leaves: cleaning the picked fresh leaves of the first stubble with pure water, placing the cleaned leaves in a room with a temperature of 25-30°C, and spreading them on tools;

[0028] 2) spread out to air: directly spread out the blade after the cleaning and place coolly, and dry the moisture on the leaf surface;

[0029] 3) Wotting heap: spread the fresh leaves through step 2) on the bamboo sieve, the thickness of the leaves is 26-30cm, ferment at an ambient temperature of 22-25°C, and the fermentation time is 10-12 hours; Deblock the tea leaves and cool them for 2-4 hours at a temperature of 15°C-25°C;

[0030] 4) Roasting: The tea leaves that have passed step 3) are dried twice with a dryer. The first drying temperature is 80-100°C. 25-30°C, the second drying temperature is 80-100°C, the drying time is 1-2 hours, and the water c...

Embodiment 2

[0035] A preparation method of imperial white tea, which takes the following steps:

[0036] 1) Cleaning of fresh leaves: cleaning the fresh leaves of the second crop of tea leaves picked with pure water, placing the cleaned leaves in a room with a temperature of 25-30°C, and spreading them on tools;

[0037] 2) spread out in the air: sprinkle concentration 35-75% edible alcohol evenly on above-mentioned blade, spread time is 2-4 hour; Described edible alcohol weight is 1-5% of above-mentioned tealeaves weight; Cool and dry the water on the surface of the leaves, use the volatilization of edible alcohol to take away part of the dust or attachments in the tea; then send oxygen through the oxygen generator to remove the peculiar smell of edible alcohol, and continue to oxidize the dust or attachments on the surface of the dried tea leaves; Finally, irradiating tea leaves with ultraviolet light can make bacteria and viruses lose their replication function and decompose remaining ...

Embodiment 3

[0044] The tea products prepared in Examples 1 and 2 have a plump, strong, straight, and dense appearance, a silvery-white, shiny color, neat and clean, and a long-lasting, fresh, mellow, tender, and clear apricot-yellow soup. The leaf bottom is tender, fat, soft, even and bright, and other high-quality style characteristics. Through physical and chemical analysis, the product of this example follows the analysis method of the "Tea Tree Physiology and Tea Biochemical Experiment Manual" compiled by the Tea Research Institute of the Chinese Academy of Agricultural Sciences. The applicant (Zhuo Maofu) Entrust Fujian Erwu District Tea Industry Co., Ltd. to submit to the Tea Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture for the identification of tea quality, see the attached figure 1 , it can be seen from the test report that the amino acid content and quality of the white tea prepared by the imperial white tea preparation method described in the ...

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Abstract

The invention belongs to the field of white tea processing, and relates to a method for making imperial white tea. The method comprises the following steps: cleaning fresh leaves, airing, performing pile fermentation, baking, increasing aroma with steam, cooling and baking, and packaging. The product disclosed by the invention has high-quality style characteristics of strong, stiff and dense shape strips, silvery white and bright color, neatness, cleanliness, internal pekoe flavor or scented flavor, lasting aroma, fresh and mellow property, apricot yellow and clear soup, tender, soft and bright tea dregs and the like.

Description

technical field [0001] The invention relates to a method for preparing white tea, in particular to a method for preparing imperial white tea with a long tradition. Background technique [0002] China is a big tea country, and tea has long been integrated into the Chinese people's lifestyle and aesthetic taste, and has accumulated a long history of Chinese tea culture. Since the Jin Dynasty, the lifestyle of Chinese feudal emperors has been indissoluble bound with tea. Tribute tea originated in the Jin Dynasty, flourished in the Song Dynasty, and continued in the Yuan, Ming and Qing Dynasties. Volume 14 of "Materia Medica Yanyi" by Kou Zong of the Song Dynasty said: "Jin Wenqiao is listed on the table, with a thousand catties of tribute tea and three hundred catties of tea." This is the earliest record of tribute tea. The tribute tea in the Tang Dynasty spread to 17 prefectures and counties ("New Book of Tang Geography"), and Volume 25 of "Yuanhe County Maps" stated that "a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/40
CPCA23F3/14A23F3/06A23F3/40
Inventor 卓茂富李永昌
Owner 李永昌
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