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White tea processing method

A processing method and white tea technology, applied in tea, tea extraction, food science, etc., can solve the problems of too long time, insufficient oxidation, and high consumption of biochemical components, etc., to increase soluble sugar, improve permeability, and maintain activity Effect

Inactive Publication Date: 2018-05-04
ANHUI SHANGHANGSHAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the withering time is too short, the oxidation will be insufficient, the content of polyphenols will be high, and the taste will be bitter; if the withering time is too long, the biochemical components will be consumed, resulting in a weak taste

Method used

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  • White tea processing method

Examples

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Effect test

Embodiment 1

[0018] A processing method for white tea, comprising the following steps:

[0019] (1) Pick the standard tea leaves of 3-year-old tea trees with one bud and two leaves in the first ten days of March, cover them with plastic wrap immediately after picking, transport them back to the processing workshop, and spread the fresh tea leaves thinly in a water sieve with a diameter of 1.0 meters. 2 mm, the leaves do not overlap, put the water sieve on the green rack, put it in the withering room, keep the room ventilated, the temperature is in the range of 16-18 °C, and the relative air humidity is in the range of 75-78%, the first step of withering stages;

[0020] (2) Take out the prepared refrigerated cellulase solution before withering, put it in a watering can, and place it in the withering room for 3 hours. After withering for 80 minutes, spray the cellulase solution evenly on the withered leaves to form Thin water mist, at the same time, the temperature in the withering room is...

Embodiment 2

[0027] A processing method for white tea, comprising the following steps:

[0028] (1) Pick the standard tea leaves of 3-year-old tea trees with one bud and two leaves in the first ten days of March, cover them with plastic wrap immediately after picking, transport them back to the processing workshop, spread the fresh tea leaves in a water sieve with a diameter of 1.2 meters, and spread the tea leaves to a thickness of 2.5 mm, the leaves do not overlap, put the water sieve on the green rack, place it in the withering room, keep the room ventilated, the temperature is in the range of 16-18 ℃, and the relative humidity of the air is in the range of 75-78%, the first step of withering stages;

[0029] (2) Take out the prepared refrigerated cellulase solution before withering, put it in a watering can, and place it in the withering room for 3.5 hours. After withering for 85 minutes, spray the cellulase solution evenly on the withered leaves to form Thin water mist, at the same t...

Embodiment 3

[0036] A processing method for white tea, comprising the following steps:

[0037] (1) Pick the standard tea leaves of 4-year-old tea trees with one bud and two leaves in the first ten days of March, cover them with plastic wrap immediately after picking, transport them back to the processing workshop, and spread the fresh tea leaves in a water sieve with a diameter of 1.3 meters, and the thickness of the spread is 3 mm, the leaves do not overlap, place the water sieve on the green rack, place it in the withering room, keep the room ventilated, the temperature is in the range of 16-18 °C, and the relative humidity of the air is in the range of 75-78%, the first step of withering stages;

[0038](2) Take out the prepared refrigerated cellulase solution before withering, put it in a watering can, and place it in the withering room for 4 hours. After withering for 90 minutes, spray the cellulase solution evenly on the withered leaves to form Thin water mist, at the same time, th...

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Abstract

The invention relates to the technical field of white tea deep processing, and discloses a white tea processing method. The withering is divided into three phase. After the first phase, liquid cellulase is evenly sprayed on withered leaves. Cellulase acts on fresh tea and improves the permeability of cell walls. The combination of enzymes and substrate is promoted and the substance conversion is also promoted. The contents of water extract, soluble sugar, and free amino acids in tea are increased, and thus the tea quality is improved. In the second withering phase, a vitamin C solution is evenly sprayed on the surface of withered leaves, the activity of polyphenol oxidase is maintained, the color and aroma of white tea are protected; the crispy tea becomes soft, then the soft tea becomes hard along with the change of the water content; after the tea is wetted, the tea becomes soft again, shaping becomes easier; and the processing method obviously increases the contents of amino acid, caffeine, and soluble sugar in white tea.

Description

technical field [0001] The invention belongs to the technical field of deep processing of white tea, and in particular relates to a processing method of 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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 吴多兴
Owner ANHUI SHANGHANGSHAN TEA
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