Method for making white tea

A production method and white tea technology, applied in the field of tea, can solve the problems of reducing the aroma and nutritional value of tea leaves, high temperature for fixing greens, high drying temperature, destroying amino acids and volatile substances in tea leaves, etc., so as to improve the quality and aroma, and increase the aroma substances, the effect of promoting oxidation

Inactive Publication Date: 2020-02-18
普定县久茗茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high temperature for finishing and drying used in this technology destroys the amino aci

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of white tea loose tea, comprises the following steps:

[0023] (1) Finishing: spread out the picked fresh tea leaves, put them in a cool, dry and ventilated place to dry for 5-7 hours, and then cool them in mild sunlight for one hour;

[0024] (2) Withering: the tea leaves after drying are placed in a cool, dry and ventilated room to wither naturally for 35-45 hours, so that the tea moisture reaches 30%-40%;

[0025] (3) Kneading: Gently knead the withered tea leaves;

[0026] (4) Loose tea molding: Add 0.02% of coronoid and 0.03% of yellow mold to the rolled tea leaves, mix them well, accumulate and ferment for 3-5 days, and then put them in a dryer to dry Acquired, drying temperature is 60 ℃.

Embodiment 2

[0028] A kind of preparation method of white tea loose tea, comprises the following steps:

[0029] (1) Finishing: spread out the picked fresh tea leaves, put them in a cool, dry and ventilated place to dry for 5-7 hours, and then cool them in mild sunlight for one hour;

[0030] (2) Withering: the tea leaves after drying are placed in a cool, dry and ventilated room to wither naturally for 35-45 hours, so that the tea moisture reaches 30%-40%;

[0031] (3) Kneading: Gently knead the withered tea leaves;

[0032] (4) Loose tea molding: Add 0.02% of coronoid and 0.03% of yellow mold to the rolled tea leaves, mix them well, accumulate and ferment for 3-5 days, and then put them in a dryer to dry Acquired, drying temperature is 80 ℃.

Embodiment 3

[0034] A kind of preparation method of white tea loose tea, comprises the following steps:

[0035] (1) Finishing: spread out the picked fresh tea leaves, put them in a cool, dry and ventilated place to dry for 5-7 hours, and then cool them in mild sunlight for one hour;

[0036] (2) Withering: the tea leaves after drying are placed in a cool, dry and ventilated room to wither naturally for 35-45 hours, so that the tea moisture reaches 30%-40%;

[0037] (3) Kneading: Gently knead the withered tea leaves;

[0038] (4) Loose tea molding: Add 0.02% of coronoid and 0.03% of yellow mold to the rolled tea leaves, mix them well, accumulate and ferment for 3-5 days, and then put them in a dryer to dry Acquired, drying temperature is 80 ℃.

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PUM

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Abstract

The invention discloses a method for making white tea, and belongs to the field of tea. The method comprises (1) killing out, (2) withering, (3) rolling, and (4) molding: loose tea molding: stacking and fermenting the rolled tea leaves, then conducting drying in a dryer, the drying temperature being 60-80 DEG C, adding a mixture of eurotium cristatum and yellow mold to the fermentation of the loose tea, and performing fermentation at room temperature; cake tea molding: pressing the rolled tea leaves into shape, and then conducting drying at low temperature under vacuum; and storing the moldedtea in a dark and ventilated place for 3-6 months at a temperature of 25-30 DEG C, then conducting storing in a dark and ventilated place for 3-6 months at a temperature of 15-18 DEG C, and obtainingthe white tea after repeated cross-storage at different temperatures for 2-3 year. After cell wall is destructed by rolling, eurotium cristatum and yellow mold are added for fermentation, the aroma ofwhite tea can be improved by eurotium cristatum; and by yellow mold, the oxidation of tea polyphenols can be promoted, the oxide content of tea can be increased, and aromatic substances can be increased, so that the quality and aroma of tea are improved.

Description

technical field [0001] The invention relates to the field of tea, in particular to a method for preparing white tea. Background technique [0002] White tea is the rare flower of tea with excellent medicinal properties. Distributed in Yunnan, Guangxi, Guangdong, Jiangxi, Hunan, Hubei, Guizhou, Fujian and other shrubs, forests, rocks, and rivers at an altitude of 400-1300 meters. According to folk long-term drinking and practice and modern scientific research, white tea has the effects of hangover and hangover, clearing heat and nourishing lungs, calming the liver and benefiting blood, reducing inflammation and detoxification, reducing blood pressure and fat, and eliminating fatigue, especially for excessive smoking and alcohol, excessive greasy, liver fire Diseases such as physical discomfort and digestive dysfunction caused by excessive prosperity have unique and ingenious health care effects. Folks use it to make mellow "white tea cake" because of its unique flavor and h...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 湛勇
Owner 普定县久茗茶业有限公司
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