Processing method of white tea

A processing method and technology for white tea, applied in the field of processing white tea, can solve the problems of quality difference of white tea, damage of fresh tea leaves, difference of tea quality, etc., and achieve the effect of bright yellow-green soup color, sweet aftertaste, and fresh, mellow and delicious taste.

Inactive Publication Date: 2018-04-06
南宁茗韵茶业有限公司
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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

[0028] (1) Picking of fresh leaves: picking fresh leaves of oolong tea tree variety Huangdan with one bud and one leaf in the base of pollution-free tea gardens; Leaves; picked leaves should be packed in bamboo baskets to prevent the fresh leaves from reddening and ripening, and the fresh leaves should be loosened and spread out after entering the factory, with a thickness of no more than 2 cm;

[0029] (2) Green drying: Spread the fresh leaves from step (1) evenly and thinly on the dustpan, and place them outdoors for 15 minutes at 5 pm when the sunlight is soft. The light intensity is 8000 lux. The water loss rate of green to tea leaves is 6%;

[0030] (3) Quick cool green: Spread the sun-dried green leaves with heating after drying in step (2) in an air-conditioned room, let it stand for 20 minutes, and set the temperature of the air-conditioned room at 24°C;

[0031] (4) Gently shake the green leaves: put the fresh leaves in step (3) into the shaker for 30 seconds, the sp...

Embodiment 2

[0037] (1) Picking fresh leaves: Picking fresh leaves of the oolong tea tree variety Huang Guanyin, one bud and one leaf in the pollution-free tea garden base, picking afternoon green, the tea tip is strong and straight, one bud and one leaf are just unfolding, no rain leaves, pests and diseases Leaves; picked leaves should be packed in bamboo baskets to prevent the fresh leaves from reddening and ripening, and the fresh leaves should be loosened and spread out after entering the factory, with a thickness of no more than 2 cm;

[0038] (2) Green drying: Spread the fresh leaves from step (1) evenly and thinly on the dustpan, and place them outdoors for 20 minutes at 5 pm when the sunlight is soft, with a light intensity of 6000 lux, until the temperature of the tea leaves is 35°C, The water loss rate of green to tea leaves is 10%;

[0039] (3) Quick cool green: Spread the sun-dried green leaves with heating after drying in step (2) in an air-conditioned room, let it stand for 2...

Embodiment 3

[0046] (1) Picking of fresh leaves: picking fresh leaves of Jinguanyin, a tea tree variety with one bud and one leaf in the pollution-free tea garden base, picking afternoon green leaves, strong and straight tea tips, one bud and one leaf, no rainwater leaves, pests and diseases Leaves; picked leaves should be packed in bamboo baskets to prevent the fresh leaves from reddening and ripening, and the fresh leaves should be loosened and spread out after entering the factory, with a thickness of no more than 2 cm;

[0047](2) Green drying: Spread the fresh leaves from step (1) evenly on the dustpan, and place them outdoors at 6 pm when the sun is soft and light for 18 minutes. The light intensity is 5000 lux. The water loss rate of green to tea leaves is 8%;

[0048] (3) Quick cool green: Spread the sun-dried green leaves with heating after drying in step (2) in an air-conditioned room, let it stand for 30 minutes, and set the temperature of the air-conditioned room at 20°C;

[0...

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PUM

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Abstract

The invention provides a processing method of white tea and belongs to the technical field of tea processing. The processing method provided by the invention comprises the steps of picking fresh leaves, carrying out sun withering, carrying out rapid leaf cooling, carrying out slight rocking on green leaves, carrying out temperature-controlled withering, slowly drying at low temperature and packaging and also comprises an aerobic micro fermentation step between the steps of constant temperature withering and slowly drying at low temperature, wherein the aerobic micro fermentation comprises thesteps that withered leaves are put into a bamboo dustpan and natural aerobic micro fermentation is carried out indoors for 0.5-1.0 hour. The white tea produced according to the processing method provided by the invention is strong in fragrance and mellow in taste, faint scent is lasting, taste is fresh, mellow and delicious, aftertaste is sweet, tea soup is lubricating and sweet when entering themouth, soup color is olivine and bright, and the white tea is durable and can be brewed for multiple times and has the characteristic of relatively high amino acid content.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a processing method of white tea. Background technique [0002] White tea has high amino acid content, complete bud shape, fresh and refreshing taste, light and sweet taste, bright yellow-green soup, and jade-white bottom taste. It is similar to black tea but has no yeasty feeling. The bar shape is tighter than the traditional craft, and the soup taste is thicker and the soup color is thicker. 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 technological 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 黄建国冯红钰余志强张强钟丽云
Owner 南宁茗韵茶业有限公司
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