Processing method of white tea with clean aroma

A processing method and technology for white tea, applied in the directions of tea spice, tea treatment before extraction, climate change adaptation, etc., to achieve the effects of fresh and mellow taste, good anti-virus immune function, and bright yellow-green soup color

Inactive Publication Date: 2018-09-28
思南梵众白茶开发经营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of existing big tree tea is mainly based on black tea, but it has not been reported as white tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The processing method of light fragrance white tea of ​​the present invention, concrete processing steps are as follows:

[0026] (1) Picking: After it rains, pick tea leaves with strong and straight tea tips and no pests and diseases into containers, shake off the water drops, seal them with plastic wrap, and transport them to the processing workshop;

[0027] (2) Green drying: Spread the picked tea leaves in an environment of 23°C to a thickness of 0.2cm, and irradiate them with intermittent fluorescent lamps until the temperature of the tea leaves reaches 35°C, then turn off the fluorescent lamps, and keep the leaves standing for 20 minutes in ventilation;

[0028] (3) Fermentation: at 20°C, put the bamboo basket made by Hsinchu in an acetic acid solution 8 times its mass and soak for 40 minutes. Basket, covered with 4 layers of gauze at the open end of the bamboo basket, put the bamboo basket into an open container, slightly baked with charcoal fire on the outside o...

Embodiment 2

[0033] The processing method of light fragrance white tea of ​​the present invention, concrete processing steps are as follows:

[0034] (1) Picking: After it rains, pick tea leaves with strong and straight tea tips and no pests and diseases into containers, shake off the water drops, seal them with plastic wrap, and transport them to the processing workshop;

[0035] (2) Green drying: Spread the picked tea leaves in an environment of 28°C with a thickness of 0.5cm, and irradiate them with intermittent fluorescent lamps until the temperature of the tea leaves is 37°C, then turn off the fluorescent lamps, keep the ventilation and let stand for 30 minutes;

[0036] (3) Fermentation: at 25°C, put the bamboo basket made by Hsinchu in 10 times the mass of acetic acid solution and soak for 60 minutes. Basket, covered with 4 layers of gauze at the open end of the bamboo basket, put the bamboo basket into an open container, slightly roasted with charcoal fire on the outside of the con...

Embodiment 3

[0041] The processing method of light fragrance white tea of ​​the present invention, concrete processing steps are as follows:

[0042] (1) Picking: After it rains, pick tea leaves with strong and straight tea tips and no pests and diseases into containers, shake off the water drops, seal them with plastic wrap, and transport them to the processing workshop;

[0043] (2) Green drying: Spread the picked tea leaves in an environment of 25°C with a thickness of 0.3cm, and irradiate them with intermittent fluorescent lamps until the temperature of the tea leaves is 36°C, then turn off the fluorescent lamps, keep the ventilation and let stand for 25 minutes;

[0044] (3) Fermentation: at 20°C, put the bamboo basket made by Hsinchu in an acetic acid solution 8 times its mass and soak for 40 minutes. Basket, covered with 4 layers of gauze at the open end of the bamboo basket, put the bamboo basket into an open container, slightly baked with charcoal fire on the outside of the contai...

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PUM

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Abstract

The invention relates to the technical field of tea processing, in particular to a processing method of a white tea with a clean aroma. The method comprises the following steps: (1) picking, (2) sunshine withering, (3) fermentation, (5) withering, (6) stoving, and (8) packaging. The white tea produced by the method is mellow in fragrance, lasting in clean aroma, fresh, mellow and tasty in taste and sweet in aftertaste. Tea soup is smooth and sweet in mouth, and soup color is yellowish green and bright, and the white tea is durable in brewing, is high in amino acid content, also contains activeenzymes necessary for human body, and has good anti-virus immune functions.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of fragrant white tea. Background technique [0002] The birthplace and main production area of ​​white tea is mainly in Fuding City, Fujian Province. The main raw material is Fuding Dabaihao variety. The traditional method of production is to spread the picked fresh tea leaves→wither→dry→picking→ There are 7 steps from rebaking→packing→warehousing. The processing technology is simple, without frying or kneading. It neither prevents the oxidation of tea polyphenols like green tea, nor promotes its oxidation like black tea. Wither naturally, dry in the sun until 80% or 90% dry, then slowly bake with a slow fire, dry and pack into boxes. [0003] The current white tea raw material is mainly Fuding Dapekoe, and the big tea tree, also known as ancient tea tree, is arbor or semi-arbor, with a maximum height of more than 10 meters. The wild resources in Sou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/40
CPCA23F3/06A23F3/08A23F3/40Y02A40/90
Inventor 梁国太许波侯再芬彭新包文喜
Owner 思南梵众白茶开发经营有限公司
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