Processing method of white tea with low pesticide residue

A processing method and technology for white tea, applied in the processing field of low pesticide residue white tea, can solve the problems of retail tea farmers' low awareness of safety and quality, difficult to monitor tea quality, and great harm to the human body, so as to improve the effect of antioxidant and color protection, reduce The amount of pesticides used and the effect of reducing pesticide residues

Inactive Publication Date: 2017-11-07
安徽汇灵农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the hazards of tea pesticide residues, tea pesticides are mainly organophosphorus pesticides, most of which are highly toxic and highly toxic pesticides, which are very harmful to human body; retail tea farmers have weak awareness of safety and quality, and have no professional pesticide residue detection Equipment, tea quality is difficult to monitor, poor traceability after entering the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method for white tea with low pesticide residues, comprising the following steps:

[0022] (1) Before picking: Prohibit spraying pesticides 15-20 days before picking white tea leaves, so that the tea picking period is within the safe interval of pesticides to reduce the amount of pesticide residues in tea leaves, and start spraying herbal preparations 10 days before picking. The ingredients can dissolve pesticides, reduce pesticide residues, improve the ability of tea trees to resist pests and diseases, provide nutrients to promote growth, shorten the interval between tea picking, and reduce the use of pesticides;

[0023] (2) Tea picking: pick the first, second, and third fresh leaves at the top of the white tea tree, wash the picked fresh leaves with warm water to remove the dirt and pesticide residues on the tea surface, and clean the young tea leaves;

[0024] (3) Atomization cleaning: Lay the cleaned tea leaves on a bamboo sieve with a thickness of 0.3...

Embodiment 2

[0036] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0037] The herbal preparation described in step (1), its preparation method is:

[0038] Weigh 112 parts of water, 12 parts of ethanol, 113 parts of fermentation liquid, 6 parts of grape leaf extract, 4.5 parts of citrus extract, 8 parts of soybean stem and leaf extract, and 2.5 parts of chrysanthemum chrysanthemum extract according to the mass, and stir and mix them in Heat at 38°C for 19 minutes to prepare a herbal preparation, and spray the tea leaves once every 5 days; the fermentation liquid is inoculated with mixed bacteria of Penicillium and Aspergillus oryzae into the culture liquid, cultivated at a constant temperature of 28°C for 26 hours, and Concentrate the fermented culture liquid to 1 / 5 of the original volume to obtain a fermented liquid; wherein the grape leaf extract, citrus extract, soybean stem and leaf extract, and chrysanthemum chrysanthemum extract are c...

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PUM

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Abstract

The invention discloses a processing method of low-pesticide-residue white tea, which is characterized in that it includes the following aspects: (1) before picking, the spraying of pesticides is prohibited 15-20 days before picking white tea leaves, and the spraying of plant preparations is started 10 days before picking; 2) For tea picking, wash the picked fresh leaves with warm water; (3) For atomization cleaning, lay the cleaned tea leaves on a bamboo sieve, use an ultrasonic atomizer to atomize the cleaning solution in the lower part, and ventilate the upper part ; (4) Spray the bacteria solution, spray the mixed bacteria solution with a mass of 2%-3% to the atomized tea young leaves, and place it in a vacuum tank for degradation; (5) Select and fix, and perform the fix treatment; (6) Roasting and fermenting: Roast and ferment the young leaves of green tea to a moisture content of 5%-8%.

Description

technical field [0001] The invention belongs to the technical field of white tea processing, and in particular relates to a processing method of low-pesticide-residue white tea. Background technique [0002] White tea is a micro-fermented tea. It is a traditional famous tea created by Chinese tea farmers and one of the six major teas in China. The white tea made in Ding, Zhenghe, Songxi, Jianyang, Yunnan Jinggu and other places is white and silvery, the buds are fat and strong, and the taste is mellow. The tea soup is light and mellow. Detoxification, antipyretic and fire-reducing effects. However, due to the market's excessive pursuit of tea appearance quality, tea farmers use a large amount of pesticides in tea plantation. Due to the high frequency of tea picking and short intervals between pesticide application, a large amount of pesticides remain in tea leaves, causing harm to the human body. Tea farmers are spraying pesticides on tea leaves, but they have not controll...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 胡慧玲
Owner 安徽汇灵农业科技有限公司
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