Processing technology of faint-scent white tea

A processing technology, a fragrance type technology, which is applied in the field of processing technology of the fragrance type white tea, can solve the problems of not obvious flower fragrance and flat aroma of white tea, etc., and achieve the effect of increasing the specific surface area, rich aroma and improving flavor

Inactive Publication Date: 2017-05-24
贵州省凤冈县永田露茶业有限公司
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a processing technology of light-flavored white tea, the purpose of which

Method used

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Examples

Experimental program
Comparison scheme
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Example Embodiment

[0026] Example 1: A processing technology of fresh fragrance white tea,

[0027] Step 1. Preparation of tea embryos. Fresh and tender tea leaves with 1 bud and 1 leaf of Shoumei are selected as raw materials. After being naturally withered for 48 hours in an indoor environment at a temperature of 22~26°C and a relative humidity of 50%, they are combined and sieved. Sieve 1 sieve, and the thickness of the fresh leaves after sieve is 8-12cm. After being placed for 70 hours, dry at 80°C for 2 hours, and store in a sealed container for later use;

[0028] Step 2. Harvesting osmanthus. During the blooming period of osmanthus, picking should be done gently, loosely, and transported quickly. Bamboo sticks should not be used for tapping;

[0029] Step 3. Collect red dates, select dry red dates with a diameter of 2.5cm, and remove the red dates.

[0030] Step 4. Dry the red dates. Dry the dried red dates in a vacuum at 60°C for 4 hours;

[0031] Step 5, drying of sweet-scented osmanthus and whi...

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Abstract

The invention relates to the field of food processing, and in particular relates to a processing technology of a faint-scent white tea. The processing technology of the faint-scent white tea is prepared by the following steps of (1) preparing unsifted tea; (2) harvesting sweet osmanthus; (3) collecting jujuba; (4) drying the jujuba; (5) drying the sweet osmanthus and white tea; (6) carrying out pore treatment; (7) crushing jujuba; (8) mixing; and (9) packaging. According to the processing method, the problems that the white tea is simple in faint scent and the fragrance is not obvious are solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology of fragrance type 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. It is a slightly fermented tea and is a special treasure among Chinese teas. It is named because the finished tea is mostly bud heads, covered with pekoe, like silver and snow. The main production areas are in Fujian Fuding, Zhenghe, Songxi, Jianyang, Yunnan Jinggu and other places. The basic process includes withering, baking (or drying in the shade), sorting, refire and other processes. Howe...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23L3/3418
CPCA23F3/14A23L3/3418
Inventor 陈其鹏朱永霞陈胜
Owner 贵州省凤冈县永田露茶业有限公司
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