White tea processing technology

A processing technology and technology for white tea, applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problems of lack of aroma, uneven drying of white tea, etc., and achieve the effect of improving aroma, avoiding burning, and improving quality

Inactive Publication Date: 2018-09-14
贵州茗香茶业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a white tea processing technology to solve the current problems of uneven drying and lack of aroma of white tea

Method used

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Embodiment Construction

[0023] The following is further described in detail through specific implementation methods:

[0024] The reference signs in the drawings of the description include: heater 1, wok 2, rosin layer 211, metal layer 212, first rotating shaft 3, transverse motor 4, transverse cam 5, second rotating shaft 6, third rotating shaft 7, active Blade 8, steel wire rope 9, driven blade 10, arc groove 11, auxiliary shaft 12, elastic rope 13, stirring arm 14, groove 15, fan 16, rocker arm 17, first spring 18, air hole 19, guide Flow plate 20, auxiliary tank 21, heating tank 22, heating rod 23, bottom plate 24, first linkage arm 25, piston barrel 26, piston plate 27, air pipe 28, swing arm 29, second spring 30, chute 31, slide Block 32, second linkage arm 33, retaining net 34, box body 35, vertical motor 36, vertical cam 37, elastic plate 38, first return spring 39, linkage lever 40, second return spring 41, vertical groove 42. Vertical block 43, third return spring 44, first auxiliary arm 4...

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Abstract

The invention discloses 1. a white tea processing technology. The white tea processing technology comprises the following steps of carrying out picking, namely picking fresh tea-tree leaves with one bud and one leaf or one bud and two leaves as raw materials; carrying out withering, namely timely spreading the picked fresh tea-tree leaves, in uniform thickness, by using a bamboo tray without performing turning, and carrying out withering selected from natural withering, compound withering or heated withering; and carrying out storing, namely putting the withered white tea into an ice house ofwhich the temperature is 1-5 DEG C. The white tea processing technology further comprises a step of carrying out drying and a step of carrying out fermenting between the step of carrying out witheringand the step of carrying out storing; the step of carrying out drying comprises the processes of adopting a drying apparatus, putting the duly withered white tea into the drying apparatus, and performing vibration and intermittent heating treatment so as to have the white tea uniformly dried; and the step of carrying out fermenting comprises the processes of adopting a fermenting apparatus, putting the dried white tea into the fermenting apparatus, performing stir-frying, and intermittently heating a rosin layer so as to have the white tea uniformly fermented. The white tea processing technology mainly solves the problems of existing white tea, namely non-uniform drying effects and lack of aroma.

Description

technical field [0001] The invention relates to the technical field of tea processing equipment. Background technique [0002] White tea, a micro-fermented tea, is a traditional famous tea created by Chinese tea farmers and one of the six major teas in China. After the white tea is picked, it is processed without killing greens or twisting, and is only dried in the sun or simmered. . [0003] At present, the traditional white tea processing technology is: picking, withering, drying, and preservation, specifically: picking, picking lightly; Indoor natural withering, double withering or heated withering; drying, the drying process is completed through a traditional dryer; preservation, the tea leaves are stored in an icehouse. In the actual operation process, because the white tea is not stirred or fried in the traditional drying machine, the drying effect of the white tea is uneven, which seriously affects the quality of the white tea; moreover, there is no fermentation pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/40
CPCA23F3/06A23F3/08A23F3/405
Inventor 王冬英
Owner 贵州茗香茶业发展有限公司
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