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Processing process of rich-fragrance composite white tea

A processing technology and strong-flavor technology, which is applied in the field of strong-flavor composite white tea processing technology, and can solve the problems of weak tea fragrance, light soup color, and less composite white tea.

Inactive Publication Date: 2019-03-22
凤庆县大摆田茶厂有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the low popularity of white tea and the individual differences in white tea varieties, and the taste of white tea processed through traditional direct sun-drying is not satisfactory, such as white tea soup with light color, light tea fragrance and slightly bitter taste, so far there are very few white tea beverage products on the market, compound white tea less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Material selection and mixing: Select fresh Yunnan Fengqing Qingshui No. 3 big-leaf tea, Yunnan big-leaf tea, soft branch oolong, Meizhan, and golden osmanthus for mixing. The mixing ratio is 2:1.5:1.5:4:1 ;

[0027] 2) Evenly distribute the mixed fresh tea leaves;

[0028] 3) At a temperature of 18°C, air-dry naturally until the water content of the tea leaves is 65%;

[0029] 4) Fermentation for 30 minutes, the height of the pile is 30cm, the temperature of the pile is 22°C, and the relative humidity is 70%;

[0030] 5) Shaking green, using a green shaking machine, the speed is 10r / min, the time is 15min, and the temperature is 18°C;

[0031] 6) Dry in the shade, put the tea leaves shaken in step 5) into the room without light, at a temperature of 18°C ​​and a relative humidity of 50%, and dry in the shade for 7 hours;

[0032] 7) Expose to the sun, expose the dried tea leaves to the sun for 2 days, and expose them to direct sunlight for 5 hours on the first day...

Embodiment 2

[0035] 1) Material selection and mixing: Select fresh Yunnan Fengqing Qingshui No. 3 big-leaf tea, Yunnan big-leaf tea, soft branch oolong, Meizhan, and golden osmanthus for mixing. The mixing ratio is 2:1.5:1.5:4:1 ;

[0036] 2) Evenly distribute the mixed fresh tea leaves;

[0037] 3) At a temperature of 22°C, air-dry naturally until the water content of the tea leaves is 70%;

[0038] 4) Fermentation for 35 minutes, the height of the pile is 30cm, the temperature of the pile is 30°C, and the relative humidity is 80%:

[0039] 5) Shaking green, using a green shaking machine, the speed is 10r / min, the time is 15min, and the temperature is 20°C;

[0040] 6) Dry in the shade, put the tea leaves shaken in step 5) into the room without light, at a temperature of 22°C and a relative humidity of 55%, and dry in the shade for 8 hours;

[0041] 7) Expose to the sun, expose the dried tea leaves to the sun for 2 days, and expose them to direct sunlight for 6 hours on the first day; ...

Embodiment 3

[0044] 1) Material selection and mixing: Select fresh Yunnan Fengqing Qingshui No. 3 big-leaf tea, Yunnan big-leaf tea, soft branch oolong, Meizhan, and golden osmanthus for mixing. The mixing ratio is 2:1.5:1.5:4:1 ;

[0045] 2) Evenly distribute the mixed fresh tea leaves;

[0046] 3) At a temperature of 20°C, air-dry naturally until the moisture content of the tea leaves is 68%;

[0047] 4) Fermentation for 32 minutes, the height of the pile is 30cm, the temperature of the pile is 25°C, and the relative humidity is 75%:

[0048] 5) Shaking green, using a green shaking machine, the speed is 10r / min, the time is 15min, and the temperature is 19°C;

[0049] 6) Dry in the shade, put the tea leaves shaken in step 5) into the room without light, at a temperature of 20°C and a relative humidity of 52%, and dry in the shade for 7 hours;

[0050] 7) Expose to the sun, expose the dried tea leaves to the sun for 2 days, and expose them to direct sunlight for 5 hours on the first da...

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Abstract

The invention relates to a processing process of rich-fragrance composite white tea. The processing process comprises the following steps: (1) selecting materials and mixing; (2) uniformly spreading the mixed fresh tea; (3) naturally drying; (4) piling and fermenting; (5) rocking green; (6) drying in the shade; (7) drying in the strong sunlight; and (8) packing. According to the processing processof rich-fragrance composite white tea, multiple types of tea are added, so that the mixed tea has multiple types of fragrance; the tea is rapidly and slightly fermented by pilling the tea for a shorttime; then the fermented tea is subjected to green rocking treatment, so that the tea collides with each other; tea pekoes can be more easily generated at the edge of the tea; the white pekoes are fully spread on the finished tea; the tea can be finally shaped by drying the tea in the strong sunlight and standing; the finished tea is high in fragrance and rich in tea fragrance, and has flower fragrance.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology of strong-flavor compound white tea. Background technique [0002] Tea is a traditional beverage raw material with a broad mass base. Tea leaves are processed from the tender buds of the fresh tea tree that are picked raw. Tea is one of the world's three major beverages and is known as the "Emperor of Oriental beverages". After analysis, tea contains caffeine, tannin, tea polyphenols, protein, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oil, enzymes, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 ingredients such as salt and trace elements. Therefore, tea has a wide range of effects, such as clearing the head, refreshing the mind, relieving polydipsia, urinating, eliminating food accumulation, and detoxifying. It is used for wind-heat attack, dizziness, dizziness, excessive t...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 张国安
Owner 凤庆县大摆田茶厂有限责任公司
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