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Preparation method of white tea

A technology for white tea and tea leaves, applied in the field of white tea preparation, can solve problems such as difficulty in meeting daily consumption, unsustainable aroma of white tea, uneven quality, etc., so as to improve the yield of tea leaves, enhance nutritional value and aroma perception, and maintain the quality of tea leaves. The effect of shape integrity

Inactive Publication Date: 2018-11-06
广西正道茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the traditional processing process, due to factors such as raw materials, craftsmanship, and human factors, the processed white tea has problems such as poor aroma, flat taste, jerky taste, and uneven shape. The quality is uneven and it is difficult to meet daily consumption. needs

Method used

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  • Preparation method of white tea
  • Preparation method of white tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of white tea, comprising the following steps:

[0026] (1) Circular withering and micro-fermentation treatment: extract fresh leaf single buds as tea raw material, spread the tealeaves evenly on the withering tank with a thickness of 8cm, and ventilate and add a wavelength of 540nm, an illumination height of 10cm, and an illumination intensity of 250Lx. After a green light irradiates the tea leaves until they lose 4% of their weight, spread them evenly in a fermentation chamber with a thickness of 10 cm to ferment for 1.5 hours to obtain the first fermented tea leaves;

[0027] Put the first fermented tea leaves into a kneading machine, treat them with a pressure of 10N and a rotating speed of 5r / min for 10min, continue to spread them in the withering tank, continue to ventilate and add a wavelength of 540nm, a light height of 15cm, and a light intensity of 540nm. The second green light of 180Lx is irradiated to the weight loss of the first fermente...

Embodiment 2

[0033] A preparation method of white tea, comprising the following steps:

[0034] (1) Circular withering, micro-fermentation treatment: extract fresh leaf single bud as tea raw material, spread said tealeaves evenly on the withering tank by the thickness of 9cm, ventilation plus wavelength is 545nm, light height is 10cm, and light intensity is 255Lx the first After a green light is illuminated until the tea leaves lose 5% of their weight, they are evenly spread in a fermentation chamber with a thickness of 12 cm and fermented for 1.7 hours to obtain the first fermented tea leaves;

[0035] Put the first fermented tea leaves into a kneading machine, treat them with a pressure of 13N and a speed of 8r / min for 12min, continue to spread them in the withering tank, continue to ventilate and add a wavelength of 545nm, a light height of 15cm, and a light intensity of 545nm. The second green light of 190Lx is irradiated to the weight loss of the first fermented tea leaves by 6%, and ...

Embodiment 3

[0041] A preparation method of white tea, comprising the following steps:

[0042](1) Circular withering, micro-fermentation treatment: extract fresh leaf single bud as tea raw material, spread said tealeaves evenly on the withering tank by the thickness of 10cm, ventilation plus wavelength is 550nm, light height is 10cm, and light intensity is the second day of 260Lx After a green light irradiates the tea leaves to lose 6% of their weight, spread them evenly in a fermentation chamber with a thickness of 15 cm to ferment for 2 hours to obtain the first fermented tea leaves;

[0043] Put the first fermented tea leaves into a kneading machine, treat them with a pressure of 15N and a rotating speed of 10r / min for 15 minutes, continue to spread them in the withering tank, continue to ventilate and add a wavelength of 550nm, a light height of 15cm, and light intensity The second green light of 200 Lx is irradiated to the weight loss of the first fermented tea leaves by 8%, and then...

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Abstract

The invention belongs to the technical field of processing of tea leaves, and particularly discloses a preparation method of white tea. The preparation method of white tea disclosed by the invention comprises the following steps of (1) performing cyclical withering and micro fermentation treatment: performing withering on picked fresh tea leaves under the illumination of first green light, performing micro fermentation, then performing soft pressing and rolling, performing withering on rolled tea leaves under the assistance of second green light, performing micro fermentation once again, and performing withering on the tea leaves after micro fermentation for the second time under the illumination of blue light; (2) performing steam treatment: treating the withered tea leaves through steam,and then performing spreading for cooling; (3) performing strip tidying; and (4) performing drying: performing baking treatment for the second time on the tea leaves. Compared with a traditional white tea preparation method, the preparation method of white tea disclosed by the invention has the advantages that the prepared white tea is rich and long in fine long hair fragrance, mellow, sweet andrefreshing in taste, high in shape quality, good in aesthetic quality and high in the rate of finished products.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of white tea. 【Background technique】 [0002] White tea is a lightly fermented tea, which is a unique tea species in my country. The processing technology is simplified, and the white tea is exposed. It is rich in various active ingredients and has strong immune regulation, anti-fatigue, anti-oxidation, anti-tumor and anti-mutation functions. Function, hypoglycemic and blood fat and other physiological functions. In recent years, white tea has become more and more popular among consumers due to its fragrance, mellow taste and unique health benefits. [0003] However, in the traditional processing process, due to factors such as raw materials, craftsmanship, and human factors, the processed white tea has problems such as poor aroma, flat taste, jerky taste, uneven shape, etc., and the quality is uneven, which is difficult to meet daily consumption. n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 阳长松胡尚军
Owner 广西正道茶业有限公司
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