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Congou white tea and processing technology thereof

A processing technology and technology of white tea, applied in the field of Gongfu white tea and its processing technology, can solve the problems of white tea with no aroma, no mellow, mellow taste, etc.

Active Publication Date: 2019-01-11
福建品品香茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the above-mentioned defects in the prior art, the technical problem to be solved by the present invention is to provide a kind of Gongfu white tea and its processing technology, and solve the problem that the white tea produced by the existing processing technology using fresh leaves with higher maturity as raw materials has no strong aroma. The problem of floral fragrance and mellow taste but not mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The processing technology of Gongfu white tea comprises the following steps:

[0048] (1) Picking fresh leaves: choose fresh leaves of Fuding Dabai tea with a certain degree of maturity that are free from diseases and insect pests, mechanical damage, redness, and rain or dew; pick fresh leaves with bamboo baskets, bamboo baskets, etc. to clean And the air-permeable container should be properly packed for transportation. During picking and transportation, there is no pressure, no heating, no refrigeration, no sun protection, and avoid mechanical damage and reddening;

[0049] (2) The first static water running: put the fresh leaves on a mesh-like air-permeable plane and spread them evenly. The thickness of the spread leaves is 3cm. Place the spread fresh leaves in a recirculating air flow with a temperature of 27°C and a relative humidity of 60°C. % environment for 6 hours; then the temperature was raised by 3°C every 3 hours until the water content of the fresh leaves d...

Embodiment 2

[0059] (1) Picking fresh leaves: choose fresh leaves with a certain degree of maturity from Fuding Dahao tea without pests and diseases, no mechanical damage, no reddening, and no rain or dew; pick fresh leaves with bamboo baskets, bamboo baskets, etc. Clean and air-permeable containers should be properly packed and transported. During picking and transporting, no pressure, no heating, no refrigeration, sun protection, mechanical damage and reddening should be avoided;

[0060] (2) The first static water run: put the fresh leaves on a round bamboo sieve with uniform pores and spread them evenly. The thickness of the spread leaves is 4cm. Place the fresh leaves after being spread evenly in air circulation, the temperature is 30°C, and the relative humidity 6h in an environment of 60%; then raise the temperature by 2°C every 3h until the water content of fresh leaves drops to 57%, and the first watery leaves are obtained, and the total time is 15; the first watery leaves are slig...

Embodiment 3

[0070] (1) Picking fresh leaves: choose fresh leaves of Fuan Dabai tea with a certain degree of maturity that are free from pests and diseases, mechanical damage, redness, and rain or dew; the picked fresh leaves are cleaned with bamboo baskets, bamboo baskets, etc. Suitable amount of air-permeable container for transportation, no pressurization, no heating, no refrigeration, sun protection, avoid mechanical damage and reddening during picking and transportation;

[0071] (2) The first static water run: place the fresh leaves on a long bamboo sieve with uniform pores and spread them evenly. The thickness of the spread leaves is 4cm. Place the fresh leaves after being spread evenly in air circulation, with a temperature of 29°C and a relative humidity. 60% environment for 5.5 hours; then the temperature was raised by 3°C every 4 hours until the water content of the fresh leaves dropped to 53%, and the first water-leaf leaves were obtained, which took a total of 14.5 hours; Redd...

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Abstract

The invention discloses a processing technology of congou white tea, and belongs to the technical field of tea processing. The processing technology selects high-quality tea tree fresh leaves with a certain maturity as a raw material, and the congou white tea is prepared by the following processing steps: fresh leaf picking, first-time static moisture removal, first-time uniform piling standing, dynamic withering, second-time static moisture removal, aroma fixing, second-time uniform piling standing, first baking, refining and re-baking. The processing technology of congou white tea provided by the invention adopts a dynamic-static combined method and a time-segmented heating and humidity control method, so that the physical change and the chemical change in the tea processing process arefuller. The method is beneficial to the fading of tea green grass smell, is beneficial to the decomposition and transformation of polyphenols and the decrease of bitter and astringent taste of tea soup, and is beneficial to the formation of aroma substances in leaf cells and the forming of tea leaves. The aroma fixing process fixes aroma components, and better locks the aroma of tea leaves so as to obtain a high-quality congou white tea.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to Gongfu white tea and a processing technology thereof. Background technique [0002] White tea, one of the six major teas in China, is mainly produced in Fuding, Zhenghe, Jianyang, Songxi and other places in Fujian. Because of the unique production method, no frying or kneading, the color of the finished tea is silver, white, gray and green, and the taste is fresh, mellow and sweet, and is deeply loved by consumers at home and abroad. White tea is favored by consumers for its unique health benefits, such as cooling in nature, reducing fever, reducing fire, dispelling heat, and reducing inflammation, and has a strong collection value. [0003] The initial production of white tea is divided into two processes: withering and drying. During the withering process, a series of complex physical and chemical changes occur along with the dehydration of the fresh tea lea...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 林振传王用生刘华何丽梅邵克平
Owner 福建品品香茶业有限公司
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