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
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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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