Jinhuabaifu and its preparation method
A technology of golden flower and white tea, which is applied in the field of golden flower white tuckahoe and its preparation, can solve the problems of adverse human health, harmful microorganisms, adverse tea economic benefits, and poor tea quality, so as to improve economic benefits and health care effects, and highlight health care effects , to maintain the effect of stability
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[0013] The preparation method of the golden flower white tuckahoe of the present invention comprises the steps of fermenting the white tea under the conditions of a temperature of 25-30 DEG C and an ambient humidity of 60-70%.
[0014] In detail, it may include making white tea into original white tea cake, and then post-fermenting the original white tea cake; the above-mentioned post-fermentation may include placing the original white tea cake at a temperature of 26-30°C and an ambient humidity of 60-70%, Ferment for 3-5 days to obtain the first tea cake; fermenting the original white tea cake at a suitable temperature and humidity can make the original white tea cake spontaneously and gradually produce crown Cystis spp.
[0015] In detail, the white tea mentioned above can be commercially available bulk white tea that has been prepared, or fresh white tea prepared before the original white tea cake is prepared. The preparation method of white tea may comprise: withering fre...
Embodiment 1
[0029] The commercially available white tea was autoclaved to make the original white tea cake. The steam temperature of the autoclaved steam was 100° C. and the autoclaved time was 5 minutes. The moisture content of the obtained original white tea cake was 12%.
[0030] Put the original white tea cake at a temperature of 30°C and an ambient humidity of 70%, and ferment for 3 days to obtain the first tea cake.
[0031] The first tea cake is deblocked to obtain fermented loose tea. Part of the fermented loose tea was steamed at 100° C. for 5 minutes to make a second tea cake, and the moisture content of the second tea cake was 12%. The second tea cake was fermented for 20 days at a temperature of 28°C and an ambient humidity of 70% to prepare the third tea cake.
[0032] The third tea cake is unblocked, and another part of fermented loose tea that has not been made into the second tea cake is mixed into the unblocked third tea cake to make the fourth tea cake; the weight of th...
Embodiment 2
[0034] Commercially available white tea cakes were steamed to a moisture content of 15% to obtain the original white tea cakes.
[0035] Put the original white tea cake under the conditions of temperature of 26° C. and ambient humidity of 60%, and ferment for 5 days to obtain the first tea cake.
[0036] The first tea cake is deblocked to obtain fermented loose tea. Part of the fermented loose tea is steamed at a temperature of 110° C. for 2 minutes to make a second tea cake, and the moisture content of the second tea cake is 15%. The second tea cake was fermented for 5 days at a temperature of 30°C and an ambient humidity of 65% to prepare the third tea cake.
[0037]The third tea cake is unblocked, and another part of fermented loose tea that has not been made into the second tea cake is mixed into the unblocked third tea cake to make the fourth tea cake; the weight of the fermented loose tea is the third tea cake 1 / 5 of the cake weight. The fourth tea cake was fermented ...
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