Ice white tea and production method thereof

Abstract

The invention discloses ice white tea. The ice white tea contains the following components in parts by weight: 100-200 parts of fresh tea leaves and 30-50 parts of auxiliaries. The invention further discloses a production method of the ice white tea. By adding medical-edible mint into the ice white tea, the prepared ice white tea is rich in contents, and a detection result shows that substances such as amino acid and flavonoid are remarkably increased; and a tea cake is moderate in tightness, clear in texture and brown, the soup color is deep orange, the fragrance is strong, pure and slightlycoarse, the taste is pure and strong, the bottoms of the leaves are greatly spread and are dark brown, the ice white tea is relatively suitable for being drunk by crowds by brewing, boiling and cold brewing, and the ice white tea has icy and delicious taste, is an ideal beverage and has promotional value.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to ice white tea and a production method thereof. Background technique [0002] White tea, a slightly fermented tea, is a traditional famous tea created by Han tea farmers. One of the six major teas in China. Refers to a kind of tea that is processed after being picked, not dried or rolled, but only dried in the sun or simmered. It has the quality characteristics of complete buds, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. It is a slightly fermented tea and is a special treasure among Chinese teas. It is named because the finished tea is mostly bud heads, covered with pekoe, like silver and snow. [0003] The finished white tea is covered with pekoe, the soup is light, mellow and fragrant. The most important feature is the white silver hair, known as the beauty of "green makeup", the buds are fat, the soup is bright yellow, th...

AI Technical Summary

Problems solved by technology

[0014] The production process of traditional white tea is relatively simple. During the production process, the biochemical components such as tea polyphenols, amino acids, caffeine, catechins and phenolic ammonia in the tea are lost more, which makes the color and taste of white tea unsatisfactory. , and the traditional white tea has two kinds of craft white tea and floral white tea, which are single in variety and less in taste, so it is difficult to satisfy the preferences of the majority of white tea lovers.