Processing method of Anji white tea

A technology of Anji white tea and its processing method, which is applied in the field of tea product processing, can solve the problems such as lack of aroma of Anji white tea, and achieve the effect of improving drinking value, suppressing miscellaneous taste, and smooth taste

Inactive Publication Date: 2019-06-11
ANHUI DONGFANG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing Anji white tea processing method fails to fully transform the beneficial components in Anji white tea, making the aroma of Anji white tea insufficient

Method used

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  • Processing method of Anji white tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In the embodiment of the present invention, a kind of processing method of Anji white tea comprises the following steps:

[0028] (1) Cleaning: Pick fresh Anji white tea, pick out impurities, clean it, soak it in 0.1% salt water for 5 minutes, then soak it in ice-water mixture for 10 minutes, take it out and drain;

[0029] (2) Spreading: spread out in the dark, with a thickness of 8cm, an ambient temperature of 20°C, and spread for 10 hours until the water content of Anji white tea is 70%;

[0030] (3) Finishing: Spray the cellulose enzyme solution on the spread Anji white tea, let it stand for 5 minutes, put it in an iron pot to finish, the finishing temperature is 340°C, the finishing time is 3 minutes, and the water content of the finished Anji white tea is controlled to 52%;

[0031] (4) Wind selection: use horizontal wind to blow Anji white tea in the falling state to remove impurities and reduce the temperature of Anji white tea to 55°C;

[0032] (5) Texturing: ...

Embodiment 2

[0042] In the embodiment of the present invention, a kind of processing method of Anji white tea comprises the following steps:

[0043] (1) Cleaning: Pick fresh Anji white tea, pick out impurities, clean it, soak it in 0.1% salt water for 5 minutes, then soak it in ice-water mixture for 8 minutes, take it out and drain;

[0044] (2) Spreading: spread out in the dark, the thickness of the spread is 6cm, the ambient temperature of the spread is 10°C, and the spread is 6h, until the water content of Anji white tea is 70%;

[0045] (3) Finishing: Spray the cellulose enzyme solution on the spread Anji white tea, let it stand for 3 minutes, put it in an iron pot to finish, the finishing temperature is 320°C, the finishing time is 5 minutes, and the water content of the finished Anji white tea is controlled to 48%;

[0046] (4) Wind selection: use horizontal wind to blow Anji white tea in the falling state to remove impurities and reduce the temperature of Anji white tea to 58°C;

...

Embodiment 3

[0057] In the embodiment of the present invention, a kind of processing method of Anji white tea comprises the following steps:

[0058](1) Cleaning: Pick fresh Anji white tea, pick out impurities, clean it, soak it in 0.1% salt water for 8 minutes, then soak it in ice-water mixture for 10 minutes, take it out and drain;

[0059] (2) Spreading: spread out in the dark, with a thickness of 5cm, an ambient temperature of 15°C, and spread for 8 hours until the water content of Anji white tea is 65%;

[0060] (3) Finishing: Spray cellulose enzyme solution on the spread Anji white tea, let it stand for 4 minutes, put it in an iron pot to finish, the temperature of finishing is 290°C, the time of finishing is 4 minutes, and the water content of Anji white tea after finishing is controlled to 50%;

[0061] (4) Wind selection: use horizontal wind to blow Anji white tea in the falling state to remove impurities and reduce the temperature of Anji white tea to 55°C;

[0062] (5) Texturin...

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Abstract

The invention relates to the technical field of processing of tea products, in particular to a processing method of Anji white tea. The processing method of Anji white tea comprises the following steps of performing cleaning, performing spreading, performing fixation, performing air separation, performing strip tidying, performing spreading for airing, performing first baking and performing baking. The processing method of Anji white tea is simple in technology and easy to realize, and the prepared Anji white tea is high in safety, high in amino acid content and soluble sugar content, rich inscent and fresh, brisk and pure in tea soup taste.

Description

technical field [0001] The invention relates to the technical field of tea product processing, in particular to a processing method for Anji white tea. Background technique [0002] Tea is known as the "National Drink" in China. A large number of modern scientific studies have confirmed that tea contains biochemical components that are closely related to human health. Tea not only has the functions of refreshing and clearing heart, clearing heat and relieving heat, digesting food and reducing phlegm, removing greasy weight, clearing heart and annoyance, detoxifying and sobering up, promoting body fluid and quenching thirst, and reducing fire. It also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. It can be seen that tea has many pharmacological effects and a wide range of effects, which is irreplaceable by other beverages. [0003] Anji white tea is a kind of green tea, shaped like...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈绍存
Owner ANHUI DONGFANG TEA
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