White tea processing method

A processing method and technology for white tea, applied in the field of white tea processing, can solve the problems of white tea quality difference, tea quality difference, damage to fresh tea leaves, etc., and achieve the effects of low tea polyphenol content, neat shape, and increased yield.

Inactive Publication Date: 2018-03-06
贵州绿视野绿色开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the color, aroma, taste, shape and quality of the leaf bottom of the finished white tea are different, resulting in differences in the quality of each batch of tea, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves. The quality of white tea varies greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Tea picking: After Qingming, when the dew dries up on a sunny day, the picking time is from 9:00 am to 12:00 noon, and from 3:00 pm to 6:00 pm. Picking, tender picking, frequent picking, net picking, the buds and leaves form flowers, uniform in size, keep the stalks short, pick lightly; the picking method is: hand mother and index finger lightly hold the tip of the tea bud, then bend down 120 degrees, the tea bud Naturally break into a bud and a leaf and fall into the palm of the hand, put the tea into the bamboo basket, pack it loosely, do not pressurize, and send it to the tea factory within 3 hours.

[0020] (2) Airing: Spread the pretreated fresh leaves evenly on soft plaques or bamboo mats with a thickness of 2cm. The relative humidity of the air in the spreading room is controlled at 90%, the room temperature is controlled at 15°C, and the leaf temperature is controlled at Within 30°C, for 2 hours, spread the fresh leaves until the leaves are soft, the tender ...

Embodiment 2

[0027] (1) Tea picking: After Qingming, when the dew dries up on sunny days, the picking time is from 9:00 am to 12:00 noon, and from 3:00 pm to 6:00 pm. Picking, tender picking, frequent picking, net picking, the buds and leaves form flowers, uniform in size, keep the stalks short, pick lightly; the picking method is: hand mother and index finger lightly hold the tip of the tea bud, then bend down 120 degrees, the tea bud Naturally break into a bud and a leaf and fall on the palm of the hand, put the tea into the bamboo basket, pack it lightly, do not pressurize it, and send it to the tea factory within 3 hours.

[0028] (2) Airing green: Spread the pretreated fresh leaves evenly on soft plaques or mats with a thickness of 3 cm. The relative humidity of the air in the spreading room is controlled at 95%, the room temperature is controlled at 20°C, and the leaf temperature is controlled at Within 30°C, for 3 hours, spread the fresh leaves until the leaves are soft, the tender ...

Embodiment 3

[0035] (1) Tea picking: After Qingming, when the dew dries up on a sunny day, the picking time is from 9:00 am to 12:00 noon, and from 3:00 pm to 6:00 pm. Picking, tender picking, frequent picking, net picking, the buds and leaves form flowers, uniform in size, keep the stalks short, pick lightly; the picking method is: hand mother and index finger lightly hold the tip of the tea bud, then bend down 120 degrees, the tea bud Naturally break into a bud and a leaf and fall on the palm of the hand, put the tea into the bamboo basket, pack it lightly, do not pressurize it, and send it to the tea factory within 3 hours.

[0036] (2) Airing: Spread the pretreated fresh leaves evenly on a soft plaque or bamboo mat with a thickness of 2 cm. The relative humidity of the air in the spreading room is controlled at 90%, the room temperature is controlled at 18°C, and the leaf temperature is controlled at Within 30°C, for 2.5 hours, spread the fresh leaves until the leaves are soft, the ten...

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PUM

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Abstract

The invention provides a processing method of white tea, which belongs to the technical field of tea processing. Including tea picking, drying, withering, rolling, shaping, baking and cleaning, the key process is drying, withering, rolling and baking, drying the tea leaves in the sun for 30‑60 minutes until the temperature of the tea leaves is 38‑40 °C , wither first in the room, and then use a blower for 3-4 hours to control the temperature of the air outlet at 45-60°C. Features of the finished tea produced by the white tea processing method of the present invention: the finished dry tea is filled with pekoe, snail tea looks like silver beads, needle tea looks like silver needles, neat in shape, rich and mellow in taste, long-lasting in fragrance, full-bodied in taste, sweet in aftertaste, lubricated at the entrance of the tea, clear in soup color Yellow-green bright and clear, durable to foam, pure taste, no bitterness.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of white tea. Background technique [0002] White tea has the quality characteristics of high amino acid content, complete buds, golden dry tea, fresh taste, light aftertaste, bright yellow-green soup, jade-white bottom taste, etc. Its characteristics, because of its tight roll shape compared with traditional crafts, thicker soup flavor and thicker soup color, it is a special treasure among teas in my country. With the deepening of people's research on the health care function of white tea and the enhancement of people's awareness of health care, white tea has gradually become a fashionable tea drink at home and abroad with its unique flavor. [0003] At present, the general process of white tea processing is as follows: (1) Commonly used: pick fresh tea leaves, do not fry, knead, or bake, and dry the finished product in the shade; (2) The method is: pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 林哲存
Owner 贵州绿视野绿色开发有限公司
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