Process for improving white tea quality

A technology of quality and craftsmanship, applied in the technical field of improving the quality of white tea, can solve the problems of easy browning of white tea appearance, long processing time, low efficiency, etc., and achieve the effect of shortening the processing time of white tea, improving quality and strong taste

Pending Publication Date: 2018-12-07
张家界西莲茶业有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the basic process of white tea processing is: withering→drying, but due to the long-term withering treatment, the shape of white tea is easy to brown, and flowers appear, and the aroma may have yeasty or green smell. The processing time is longer and the efficiency is relatively low. Low

Method used

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  • Process for improving white tea quality

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Embodiment 1

[0030] A kind of technique of improving white tea quality of the present invention comprises the following steps:

[0031] 1) Fresh leaf raw materials: Xilian No. 1 fresh leaves with 1 bud and 1 leaf or 1 bud and 2 leaves;

[0032] 2) Spread green: place the fresh leaves on the ventilated withering trough (the withering trough is 10m long and 2m wide). 3h, stop for 1h) to wither, turn the leaves 1-2 times in the middle, and spread them for 14h; When the gas is greatly reduced and the fragrance is emitted, it reaches the moderate mark;

[0033] 3) Green sun drying: at around 8:00 the next morning, spread the fresh leaves evenly on the bamboo grate or cotton cloth with a thickness of 1.5-2.0 cm, and place them in sunlight with a certain intensity of light to wither in the sun. During the process, the fresh leaves are properly turned, and the drying time is about 1 hour;

[0034] 4) Cooling: Place the fresh leaves on a ventilated withering trough (the length of the withering t...

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PUM

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Abstract

The invention belongs to the technical field of white tea processing, and discloses a process for improving white tea quality. The process includes the following steps: 1) variety selection: Xilian No.1; 2) fresh leaf raw material: adopting tea tree fresh leaves of 1 bud with 1 leaf or 1 bud with 2 leaves which have the same tenderness; 3) tedding of tea leaves: placing the fresh leaves on a ventilative tedding shelf or a withering tank, wherein the spreading thickness is 2-3cm and the spreading time is generally 14h; and 4) sunshine withering: uniformly spreading fresh leaves on a bamboo grate or a cotton cloth in a thin layer in the next morning at around 8:00, wherein the spreading thickness is 1.5-2.0cm. This process uses the variety characteristics of thick bud head, fleshy leaves andmany white downs, and creatively blends in the technologies of sunshine withering, enzyme deactivation and rocking on the basis of traditional white tea processing technologies. Not only the processing time is shortened, but also the processed white tea is stocky in shape and bud down, silver-green and fresh, bright yellow and bright in soup color, strong in flower fragrance and mellow, sweet andfresh in taste. The method significantly promotes the quality of white tea in the prior art from the aspects of shape, quality and aroma of the product.

Description

technical field [0001] The invention specifically relates to a process for improving the quality of white tea, and belongs to the technical field of white tea processing. Background technique [0002] White tea has a saying of "one year of tea, three years of medicine, and seven years of treasure". Studies have shown that white tea has the highest content of amino acids, flavonoids, caffeine and soluble sugar among the six major teas processed with the same raw materials. The content of amino acids and flavonoids is nearly double that of fresh leaves and other teas. The unique biochemical components of white tea determine its many health functions. Over the past two decades, modern scientific research has revealed the health care mechanism of white tea. It has been found that white tea has seven major functions, including beauty, anti-aging, lipid-lowering, hypoglycemic, anti-inflammatory, repairing alcoholic liver damage, and balancing intestinal microbial flora. effect. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 唐怀廷刘振赵熙唐鹏
Owner 张家界西莲茶业有限责任公司
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