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White tea processing method

A processing method and technology of white tea, applied in tea treatment before extraction, adaptation to climate change, etc., can solve the problems that the taste and flavor of white tea are not fully developed, and the preparation process of white tea is single, so as to enhance the competition and richness of the market, and increase the choice Effect of space, excellent floral flavor

Pending Publication Date: 2018-08-10
四川省农业科学院茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the disadvantages in the prior art that the white tea preparation process is single and the taste and flavor of the corresponding white tea are not fully developed, and provide a new special white tea processing method

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0038] Special white tea processing

[0039] Pick single buds, one bud and one fresh leaf of tea tree yellowing new shoots as raw materials, and keep the fresh leaves with a short handle of 2cm; the picked fresh leaves are spread out in a room with a temperature of 22°C and a humidity of 70%, and the thickness does not exceed 0.5cm. Wither for 6 hours. Then put it in the sun that just rose in the morning, dry it for 2 hours, it is advisable not to burn the tea, and then transfer it to a room with a temperature of 20°C and a humidity of 80% for 1 hour, and collect it with a sieve. Every two sieves are combined into one sieve , Breeze once every 2 hours under the sieve, 1 hour each time. Then, under the sun just rising in the morning, dry the treated tea leaves in the air for 3 hours. After the airing is completed, every two sieves are combined into one sieve, and the breeze is blown every 2.5 hours under the sieve, 1 hour each time. Then under the sun at sunset in the aftern...

Embodiment 2

[0041] Special white tea processing

[0042] (1) Raw materials of fresh leaves: Pick single buds, one bud and one fresh leaf of tea tree purple shoots as raw materials, and keep the fresh leaves with a short handle of 2cm.

[0043] (2) Drying for the first time: the picked fresh leaves are spread out in a room with a temperature of 20° C. and a humidity of 60%, with a thickness of no more than 0.5 cm, and withered for 8 hours. Then put it in the sun that just rose in the morning to dry for 2 hours, it is advisable not to burn the tea leaves, and then transfer it to a room with a temperature of 25°C and a humidity of 80% for 0.5 hours, and collect it with a sieve. Every two sieves are combined into one sieve. Under the sieve, ventilate the breeze once every 2 hours, each time for 2 hours.

[0044] (3) The second drying: under the sun at sunset in the afternoon, dry the aforementioned tea leaves for 2 hours. After the drying is completed, every two sieves are combined into one s...

Embodiment 3

[0051] Special white tea processing

[0052] (1) Raw materials of fresh leaves: Pick single buds of tea trees covered with pekoe, one bud and one fresh leaf as raw materials, and keep the short handle of 0.5cm of fresh leaves;

[0053] (2) Drying for the first time: the picked fresh leaves are spread out in a room with a temperature of 21° C. and a humidity of 60%, with a thickness of no more than 0.2 cm, and withered for 5 hours. Then put it under the sun at sunset in the afternoon, dry it for 4 hours, it is advisable not to burn the tea leaves, and then transfer it to a room with a temperature of 22°C and a humidity of 75% for 1 hour, and collect it with a sieve. Every two sieves are combined into one sieve. Under the sieve, ventilate the breeze once every 3 hours, 1 hour each time.

[0054] (3) The second drying: under the sun just rising in the morning, dry the above-mentioned tea leaves for 2 hours. After the drying is completed, every two sieves are combined into one s...

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Abstract

The invention discloses a white tea processing method. The method comprises the steps as follows: single buds of tea trees are picked, one-bud-for-one-leaf fresh leaves are taken as a raw material, and 0.5-4 cm of short stems of fresh leaves are reserved; the fresh leaves are spread flatly for withering in a room at the temperature of 15-28 DEG C and at the humidity of 50%-70%; then, the leaves are placed under the sun just rising in the morning or the sun at sunset in the afternoon for airing; the leaves are transferred to a room at the temperature of 15-25 DEG C and at the humidity of 70%-80% and collected with screens, every two screens are combined into one screen, and breeze ventilation is performed once every other 2-4 h under the screens; airing is performed for the second, third, fourth and fifth times until the tea leaves have no fresh smell and have natural flow fragrance; and low-temperature slow roasting is carried out until the moisture content is smaller than or equal to8%, and white tea is obtained. Different from a common white tea preparation technology in the prior art, the special white tea processing method can keep nutrient ingredients and microelements in tealeaves, is beneficial to formation of the unique flower fragrance flavor and can realize new taste characteristics of the white tea.

Description

technical field [0001] The invention relates to a white tea, in particular to a special white tea processing method, and belongs to the technical field of tea processing. Background technique [0002] White tea is a lightly fermented tea and is one of the six major types of tea in China. The leaves of white tea are covered with white hairs, hence the name white tea. Usually, when preparing white tea, people pick tender buds and leaves with white hairs on the back of the leaves, and do not fry or rub them during processing, but directly dry them in the sun or dry them with a slow fire. During the processing, the hairs on the surface of the tea leaves will not be damaged. The upper white down is completely preserved. [0003] During the preparation process of white tea, it neither destroys the activity of enzymes nor promotes oxidation, and has a good fragrance. White tea is rich in amino acids and tea polyphenols and other ingredients that are beneficial to human health. I...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 罗凡刘东娜龚雪蛟李兰英尧渝廖长力
Owner 四川省农业科学院茶叶研究所
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