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A kind of Gongfu white tea and its processing technology

A processing technology and white tea technology, applied in the field of Gongfu white tea and its processing technology, can solve the problems of not being full-bodied, mellow in taste, and lack of aroma in white tea, and achieve the effect of bright yellow at the bottom of the leaf, mellow taste, and improved aroma

Active Publication Date: 2022-02-11
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 Gongfu white tea, which belongs to the technical field of tea processing. The processing technology selects high-quality fresh leaves of tea trees with a certain degree of maturity as raw materials, and is prepared through the following processing steps: fresh leaves picking, first static Water running, the first time of even stacking and standing, dynamic withering, the second static running of water, fixed fragrance, the second even stacking and standing, initial baking, refining and re-baking. The processing technology of Gongfu white tea provided by the present invention adopts the combination of dynamic and static, and the method of temperature control and humidity control in different periods, so that the physical and chemical changes in the tea processing process are more sufficient, which is beneficial to the fading of tea leaves and polyphenols. Decomposition and conversion of substances and reduction of bitterness and astringency of tea soup are beneficial to the formation of aroma substances in leaf cells and the shaping of tea leaves. Through the aroma fixing process, the aroma components are fixed, and the aroma of tea leaves is better locked, and high-quality workmanship is obtained. 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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Patent Type & Authority Patents(China)
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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