Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Withering technology of stored white tea

A technology of old white tea and withering, applied in the field of white tea production, can solve the problems of large economic loss, unsanitary, color change of tea leaves, etc., and achieve the effects of increasing economic benefits, good quality of tea leaves, and good taste.

Inactive Publication Date: 2018-08-03
福鼎市茗华农业科技有限公司
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional white tea fermentation method is to ferment on the ground, which causes the tea leaves to rot, deteriorate, and agglomerate when they touch the ground, which affects the quality and taste of the tea. change, unhygienic

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Old white tea withering process comprises the following steps;

[0020] S1. After the white tea is picked, use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size. Spread the screened fresh leaves evenly on the bamboo dustpan to form a 5 cm thick layer and place them in a Naturally wither in a room full of shelves. The room temperature is controlled at 18°C, and the room is kept ventilated and dry. Naturally wither for 20 hours. Take the tea leaves on the bamboo dustpan to dry on the flat ground for 3 hours. During the drying period, do not turn the tea leaves until they are pinched When the tea leaves are continuous and the water content reaches 35%, spread the tea leaves on the bamboo dustpan to a thickness of 2 cm, further wither in the drying room, and light the tea leaves with a white light for 7 hours , when the tea leaves are dried until the moisture content is below 25%, they are picked and removed;

[0021] S2. Measure...

Embodiment 2

[0027] Old white tea withering process comprises the following steps;

[0028] S1. After the white tea leaves are picked, use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size. Spread the screened fresh leaves evenly on a bamboo dustpan to form a 6 cm thick layer and place them in a Naturally wither in a room full of shelves. The room temperature is controlled at 18°C, and the room is kept ventilated and dry. Naturally wither for 18 hours. Take the tea leaves on the bamboo dustpan to dry on the flat ground for 3 hours. During the drying period, do not turn the tea leaves until they are pinched When the tea leaves are continuous and the water content reaches 65%, spread the tea leaves on the bamboo dustpan to a thickness of 2 cm, further wither in the drying room, and light the tea leaves with a white light for 7 hours , when the tea leaves are dried until the moisture content is below 25%, they are picked and removed;

[0029] S2. M...

Embodiment 3

[0035] Old white tea withering process comprises the following steps;

[0036] S1. After the white tea leaves are picked, use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size. Spread the screened fresh leaves evenly on a bamboo dustpan to form a 4 cm thick layer and place them in a Naturally wither in a room full of shelves. The room temperature is controlled at 18°C, and the room is kept ventilated and dry. Naturally wither for 22 hours. Take the tea leaves on the bamboo dustpan to dry on the flat ground for 2.5 hours. During the drying period, do not turn the tea leaves until they are pinched When the tea leaves are continuous and the moisture content reaches 50%, the tea leaves on the bamboo dustpan are spread on the bamboo dustpan to form a 1-2 cm thick layer, and the drying room is further withered, and the tea leaves are illuminated by a white light lamp, and the illumination time is After 7 hours, dry the tea leaves until the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a withering technology of stored white tea. The withering technology comprises the following steps of S1, after picking green tea leaves for white tea, filtering and screening the newly-picked tea leaves with a sieve to obtain tea leaves which are uniform in size, uniformly spreading the screened fresh leaves on a bamboo winnowing fan to form a thick layer of 3-6cm, puttingthe bamboo winnowing fan in a room where shelves are fully placed, performing natural withering, controlling room temperature to be 16-20 DEG C, keeping the room ventilated and dry, performing naturalwithering for 18-28 hours, putting the tea leaves on the bamboo winnowing fan on the flat ground, performing airing for 2.5-3 hours, during airing, enabling the tea leaves not to be turned over untilthe tea leaves are not broken when being pinched with hands, and when the water ratio reaches 30-65%, spreading the tea leaves in the bamboo winnowing fan on the bamboo winnowing fan to form a thicklayer of 1-2cm. According to the withering technology disclosed by the invention, the water content and the components of white tea raw materials are changed, and the making environment of the tea leaves is also different, so that the mouth feel and the color of final white tea finished products after withering are different, in the actual sale process, different taste requirements of customers can be met, and the economic benefits are increased.

Description

technical field [0001] The invention relates to the technical field of white tea production, in particular to the old white tea withering process. 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. Yunnan white tea ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/06A23F3/10
Inventor 吴陈杰吴家庄
Owner 福鼎市茗华农业科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com