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Processing technology for white tea

A processing technology, white tea technology, applied in the direction of tea treatment before extraction, climate change adaptation, etc., can solve the problems of white tea quality difference, untimely processing, damage to fresh tea leaves, etc., achieve low tea polyphenol content, improve quality, increase yield effect

Inactive Publication Date: 2018-10-09
胡琴其
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] White tea processing technology, comprises the steps:

[0017] (1) Picking of tea leaves: After the Qingming Festival, when the dew dries up on sunny days, pick tea leaves.

[0018] (2) Airing: spread the pretreated fresh leaves evenly on a soft plaque or bamboo mat with a thickness of 3.1 cm. The relative humidity of the air in the spreading room is controlled at 96%, the room temperature is 21°C, and the leaf temperature is controlled at 31°C. Within ℃, the time is 4 hours, spread the fresh leaves until the leaves are soft, the tender stems are broken continuously, and it is light and fragrant;

[0019] (3) Withering: put the sun-dried tea leaves indoors and spread them out, and control the indoor temperature to 29°C. hour, the temperature of the air blower outlet is controlled to be 61°C, so that the water content of fresh leaves is 36%, and the stems and blades are softened;

[0020] (4) Kneading: Knead the withered tea leaves for 73 minutes, lightly knead for 49 ...

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PUM

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Abstract

The invention discloses a processing technology for white tea. The processing technology comprises the following steps: firstly, picking tea leaves; secondly, airing green leaves; thirdly, withering;fourthly, rolling; fifthly, shaping; sixthly, drying; seventhly, purifying: winnowing and screening raw tea and picking out non-tea inclusions to obtain a finished product. According to the processingtechnology disclosed by the invention, high quality and high efficiency of white tea processing are ensured, particularly the qualities of green leaf yellow green soup in color, fragrance, taste, shape and leaf bottom are improved, and the yield of produced tea and the quality of the white tea are improved. The white tea processed by the method disclosed by the invention has the advantages of neat shape, rich fragrance, mellow taste, long last fragrance, mellow flavor, sweet aftertaste, smoothness of tea soup in mouth, yellow and green bright clear soup color and long-time making endurance; dry tea is covered with pekoe, spiral tea resembles silver beads, and needle tea resembles a silver needle; the white tea has the characteristics of higher content of amino acid and low content of teapolyphenol; moreover, the white tea also contains active enzymes essential for a human body, has a good anti-viral immune function and can be preserved at a normal temperature for 10 years without spoilage.

Description

technical field [0001] The invention relates to a white tea processing technology. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 胡琴其
Owner 胡琴其
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