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Old-fir-flavored white tea processing method

A processing method and technology of white tea, which is applied in the processing field of Laocong-flavored white tea, can solve the problems affecting the taste of Laocong, difficult to control, changeable environment, etc., and achieve the effect of good quality, stable quality and simple operation

Inactive Publication Date: 2019-01-29
福建省政和县茗香轩茶厂 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The Chinese patent with the application number 201710973377.9 discloses a white tea processing technology, using the leaves of large tea trees as raw materials, and through the steps of withering, fermentation, baking, re-baking, canning and sealing, a white tea with a strong taste of old fir is produced , but this method adopts the traditional withering method, the environment of the withering process of this method is changeable, the physical and chemical changes of tea leaves are complicated, it is difficult to control, the green gas cannot be well removed, and the green gas of the obtained white tea will affect its old fir taste, and The quality of white tea produced in different batches is uneven

Method used

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  • Old-fir-flavored white tea processing method

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Experimental program
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Effect test

Embodiment 1

[0032] The processing method of Laocong flavor white tea comprises the following steps:

[0033] (1) Raw materials: choose Meizhan tea trees planted at an altitude of more than 1000 meters and more than 60 years old, and pick the new shoots with one bud and five or six leaves that grow robustly in the current round in mid-August as raw materials;

[0034] (2) withering trough withering: the relative humidity of the withering workshop is controlled at 90%, the workshop keeps the exhaust fan for continuous exhaust ventilation, and the fresh leaves enter the withering trough and spread out, and the thickness of the spread leaves is 15cm; blowing air for 8h earlier, and leaving standstill for 10h; Continuous blowing for 16 hours and standing for 8 hours; then blowing for 16 hours, and then standing for 8 hours until the withered leaves are 80% dry; if the temperature exceeds 35°C during the standing process, the withered leaves need to be turned once; the blowing temperature is 25...

Embodiment 2

[0040] The processing method of Laocong flavor white tea comprises the following steps:

[0041] (1) Raw materials: select Tianshan vegetable tea trees planted at an altitude of more than 1,000 meters and are more than 60 years old, and pick their vigorously growing new shoots with one bud and five or six leaves in mid-August as raw materials;

[0042] (2) withering trough withering: the relative humidity of the withering workshop is controlled at 80%, the workshop keeps the exhaust fan for continuous exhaust ventilation, and the fresh leaves enter the withering trough and spread out, and the thickness of the spread leaves is 16cm; blowing air for 8h earlier, and leaving standstill for 10h; Continue to blow air for 16 hours and let it stand for 8 hours; then blow it for 16 hours, and then let it stand for 7 hours until the withered leaves are 70% dry; if the temperature exceeds 35°C during the standing process, you need to turn the withered leaves once; the temperature of the b...

Embodiment 3

[0048] The processing method of Laocong flavor white tea comprises the following steps:

[0049] (1) Raw materials: choose Zhenghe Caicha tea trees planted at an altitude of more than 1000 meters and more than 60 years old, and pick their vigorously growing new shoots with one bud and five or six leaves in mid-August as raw materials;

[0050] (2) withering tank withering: the relative humidity of the withering workshop is controlled at 85%, the workshop keeps the exhaust fan for continuous exhaust ventilation, and the fresh leaves enter the withering tank and spread out, and the thickness of the spread leaves is 13cm; blowing air for 8h earlier, and leaving standstill for 10h; Continuous blowing for 16 hours, standing for 8 hours; then blowing for 16 hours, and then standing for 9 hours until the withered leaves are 80% dry; the blowing temperature is 25°C-26°C;

[0051] (3) Wort heap: the withered leaves are piled together gently, the leaf height is 48cm, and the wort heap t...

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Abstract

The invention discloses an old-fir-flavored white tea processing method, and belongs to the technical field of tea leaf processing. The processing method comprises: selecting a high-aroma type tea tree variety planted at an altitude of more than 1000 m or above and having a tree age of 60 years or above, and sequentially carrying out withering, pile fermentation, primary baking, picking and complete drying, wherein the pile fermentation comprises that withered tea leaves are gently stacked, the stacking height is 48-52 cm, and the pile fermentation time is 45-50 h. According to the present invention, with the processing method, the obtained finished product has characteristics of complete tea leaf shape, grayish green or brownish green color, orange and bright soup, significant and lastingsoy milk fragrance, significant fir flavor, mellow and slightly-light taste and brewing resistance, and further has advantages of no plant odor and no astringent taste compared with the product obtained by the traditional production process; the operation of the method is simple, the whole processing process can be controlled manually, and the processing process is independent of the natural environment and is not affected by the natural environment; and the finished product has advantages of good quality and stable quality.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of Laocong-flavored white tea. Background technique [0002] Laocong Narcissus is one of the four famous congrues in Wuyi rock tea. The leaves of Laozong Narcissus tea are soft and rich in nutrients. The taste of green moss, moss and brown rice are very popular among people. Laocong narcissus is generally picked from narcissus tea trees over 50 years old. The variety is relatively scarce and the output is low, and the price is high. In recent years, with the promotion and application of high-flavor tea tree varieties, combined with white tea processing technology, the products processed into new varieties of white tea are gradually increasing. The white tea produced by this method has a unique fragrance, which allows more nutrients to be retained. However, there are very few reports on the processing methods of Laocong-flavored white tea, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 刘际浩陈常颂范月琴蔡桂辉何明
Owner 福建省政和县茗香轩茶厂
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