A kind of preparation method of Xinyang white tea

A technology for white tea and tea leaves, applied in the field of preparation of Xinyang white tea, can solve the problems of bad taste, no green gas, bitterness and astringency of white tea, and achieve the effect of promoting green shaking, obvious flower and fruit fragrance, and fragrant aroma.

Active Publication Date: 2021-07-13
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] CN106954690A discloses a method for preparing floral-flavored white tea, which includes the following steps: withering fresh leaves by sunlight, light shaking, indoor micro-scale control of withering, vibration wave greening, high-temperature initial drying, rolling while hot, drying, picking and re-picking The flower-flavored white tea is prepared by fire. The shape of the flower-flavored white tea prepared by the invention is slightly shrunken and the leaves are half-rolled. Complete and translucent, although it shortens the withering time of white tea and has a floral fragrance, the white tea it produces is bitter and tastes bad

Method used

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  • A kind of preparation method of Xinyang white tea

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Embodiment 1

[0035] A preparation method of Xinyang white tea, said method comprising the steps of:

[0036] (1) Picking fresh leaves: select the fresh leaves, buds one, two and three leaves from Xinyang area for later use;

[0037] (2) Withering for the first time: spread the fresh leaves evenly in a clean water sieve, the thickness of the fresh leaves spread is 1cm, the withering temperature is 20°C, the humidity is 60%, the withering time is 30h, ventilate, and wither until The weight loss rate reaches 65%;

[0038] (3) Shake green for the first time: place the tea leaves that withered for the first time in the green shake machine, 45 revolutions per minute, and the shake green time is 2 minutes;

[0039] (4) Withering for the second time: the tea leaves shaken for the first time are placed in a clean water sieve, the thickness of the tea leaves is 0.5cm, the withering temperature is 18°C, the humidity is 55%, and the withering time is 15h. Ventilate, wither until the weight loss rate...

Embodiment 2

[0047] A preparation method of Xinyang white tea, said method comprising the steps of:

[0048] (1) Picking fresh leaves: select the fresh leaves, buds, and leaves in Xinyang area for later use;

[0049](2) Withering for the first time: spread the fresh leaves evenly in a clean water sieve with a thickness of 1.5cm, withering temperature of 23°C, humidity of 65%, withering time of 37h, ventilation, and withering until the weight loss rate reaches 70%;

[0050] (3) Shake green for the first time: place the tea leaves that withered for the first time in the green shake machine, 47 revolutions per minute, and the shake green time is 2.5 minutes;

[0051] (4) Withering for the second time: the tea leaves shaken for the first time are placed in a clean water sieve, the thickness of the tea leaves is 0.75cm, the withering temperature is 19°C, the humidity is 60%, and the withering time is 20h. Ventilate, wither until the weight loss rate reaches 55%;

[0052] (5) kneading for the...

Embodiment 3

[0059] A preparation method of Xinyang white tea, said method comprising the steps of:

[0060] (1) Picking fresh leaves: select fresh leaves, one bud and one leaf from Xinyang area for later use;

[0061] (2) Withering for the first time: spread the fresh leaves evenly in a clean water sieve, the thickness of the fresh leaves is 2cm, the withering temperature is 25°C, the humidity is 70%, the withering time is 45h, ventilate, and wither until The weight loss rate reaches 75%;

[0062] (3) Shake green for the first time: place the tea leaves that withered for the first time in the green shake machine, 50 revolutions per minute, the shake green time is 3 minutes;

[0063] (4) Withering for the second time: put the tea leaves shaken for the first time in a clean water sieve, the thickness of the tea leaves is 1cm, the withering temperature is 20°C, the humidity is 65%, the withering time is 25h, and ventilation , wither until the weight loss rate reaches 60%;

[0064] (5) kne...

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Abstract

The invention discloses a preparation method of Xinyang white tea, comprising the following steps: (1) picking fresh leaves (2) withering for the first time (3) shaking green for the first time (4) withering for the second time (5) rolling for the first time (6) Shaking green for the second time (7) Kneading for the second time (8) Drying for the first time (9) Picking and picking (10) Drying for the second time. The preparation method of the present invention prolongs the withering time, so that the content of tea leaves undergoes sufficient physical and chemical changes. By shaking the green leaves twice, the edge cells of fresh leaves are properly destroyed, and the aroma and taste of the tea leaves are improved. The transformation of aroma precursors forms a unique aroma. The first shaking of the green tea can increase the activity of tea enzymes, which is conducive to the hydrolysis and conversion of soluble substances such as amino acids and sugars, and increases the freshness of tea leaves, making the tea taste better. The second shaking green promotes the transformation of aroma substances and further enhances the aroma.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of Xinyang white tea. Background technique [0002] White tea is white according to the appearance of the finished tea, hence the name white tea. Tea polyphenols in white tea are natural antioxidants, which can improve immunity and protect the cardiovascular system. White tea contains active enzymes necessary for the human body, which can promote fat catabolism, effectively control insulin secretion, decompose excess sugar in the blood in the body, and promote blood sugar balance. In addition, people who often drink white tea in summer rarely suffer from heat stroke. This is because White tea contains a variety of amino acids, which have the effects of reducing fever, dispelling heat, and detoxifying. [0003] The traditional production process of white tea is relatively simple. The picked fresh leaves are thinly spread on a bamboo mat an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 王子浩刘威尹鹏张洁池水婧陈义郭桂义
Owner XINYANG AGRI & FORESTRY UNIV
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