Processing method of white tea

Abstract

The invention discloses a processing method of white tea. The method comprises the following steps: (1) tea picking; (2) cooling; (3) withering; (4) rolling; (5) shaping; (6) stoving; and (7) purification: subjecting crude tea to winnowing and sieving to pick out non-tea impurities so as to obtain a finished product. The method ensures the high quality and efficiency of white tea processing, particularly improves the color, aroma, taste and appearance of ''green leaf yellow-green soup'' of the white tea and improves the quality of leaf bases, increases the yield of prepared tea, and improves the quality of the white tea. The white tea processed by the method is regular in shape; the dried tea is full of pekoe; the snail-shaped tea is similar to silver pearls; the needle-shaped tea is similar to silver needles; the white tea is rich in aroma, pure in taste, lasting in fragrance, mellow in taste and sweet in aftertaste; the tea water is smooth in mouth, yellow green, bright and clear insoup color and durable in brewing; the white tea has the characteristics of high amino acid content and low tea polyphenol content, also contains active enzymes necessary for human body, has good anti-virus immune functions, and can be preserved at normal temperature for 10 years without deterioration.

Description

technical field [0001] The invention relates to a processing method of white tea. Background technique [0002] White tea has the quality characteristics of high amino acid content, complete buds, golden dry tea, fresh taste, light aftertaste, bright yellow-green soup, jade-white bottom taste, etc. Its characteristics, because of its tight roll shape compared with traditional crafts, thicker soup flavor and thicker soup color, 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. At present, the general 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 shade; (2) The method is: pick tea tips that meet the requirements according to the picking r...

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