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Method for processing white tea by Sanhua 1951 tea tree varieties

A technology of white tea and varieties, applied in tea processing before extraction, food science, etc., can solve problems such as unresolved, long aging time, shorten aging time, etc., achieve good taste, improve viscosity and aroma, shorten aging the effect of time

Pending Publication Date: 2020-02-21
四川省农业科学院茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with traditional natural aging, this method can significantly shorten the aging time, but the aging time of this method is still long (6-9 months), it is difficult to meet the market demand for aging white tea, and it does not solve the problem of shortening the aging time. The problem of losing the viscosity of the tea soup after melting time, and the above-mentioned method for preparing white tea is not applicable to the Sanhua 1951 variety, and the above-mentioned tea-making process cannot reduce the content of tea polyphenols and catechins in the tea of ​​the Sanhua 1951 variety, and also Amino acids cannot be retained as much as possible

Method used

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  • Method for processing white tea by Sanhua 1951 tea tree varieties
  • Method for processing white tea by Sanhua 1951 tea tree varieties
  • Method for processing white tea by Sanhua 1951 tea tree varieties

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preparation example Construction

[0034] The preparation method of the sodium alginate gel used in the present invention is as follows:

[0035] Weigh 10g of gelatin and add it into water to prepare a gelatin solution with a concentration of 2wt%, which is ready for use; weigh 150g of sodium alginate to prepare a sodium alginate solution with a concentration of 3wt%, mix the sodium alginate solution and the gelatin solution at 45°C The water bath is heated and stirred in the water to form a gel, and the water content in the sodium alginate gel is about 95%, so as to obtain the sodium alginate gel required by the present invention.

Embodiment 1

[0037] Example 1: Sanhua 1951 White Tea Production 2:

[0038] Fresh leaf pretreatment: In spring, pick fresh fresh leaves of one bud, one leaf and three flowers 1951 tea tree, blow the tea leaves with cold air for 30 minutes with a blower, and dry the moisture on the surface of the tea leaves to obtain pretreated fresh leaves;

[0039]Red light compensation withering: the pretreated fresh leaves were treated with 1kg / m 2 Spread the amount of leaves evenly on the withering frame, and use 1kg / m 2 The amount of spread leaves is taken as a spread unit, and then red light compensation is withered for 20 hours under the conditions of red light wavelength 630nm, light intensity 1200lux, relative humidity 80%, and temperature 35°C. Flipping is prohibited during the withering process. After red light compensation withering is completed Merge the tea leaves from two spreading units into one spreading unit, and mix them properly and gently to spread the tea leaves evenly;

[0040] Blu...

Embodiment 2

[0046] Embodiment 2: Sanhua 1951 White Tea Production 1:

[0047] Fresh leaf pretreatment: In spring, pick fresh fresh leaves of one bud, one leaf and three flowers 1951 tea tree, blow the tea leaves with cold air for 25 minutes with a blower, and dry the moisture on the surface of the tea leaves to obtain pretreated fresh leaves;

[0048] Red light compensation withering: the pretreated fresh leaves were treated with 1kg / m 2 Spread the amount of leaves evenly on the withering frame, and use 1kg / m 2 The amount of spread leaves is taken as a spread unit, and then red light compensation withering is carried out for 20 hours under the conditions of red light wavelength 680nm, light intensity 1000lux, relative humidity 65%, and temperature 28°C. During the withering process, it is forbidden to turn. After the red light compensation withering is completed , combine the fresh leaves of the two spreading units into one spreading unit, and mix them properly and gently to spread the t...

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Abstract

The invention discloses a method for processing white tea by Sanhua 1951 tea tree varieties, and relates to the technical field of tea leaf processing. According to the method, the Sanhua 1951 tea tree fresh leaves subjected to cold air pretreatment are sequentially subjected to red light compensation withering, blue light compensation withering, drying aging, blue and violet light radiation treatment, baking aroma improvement and aging treatment to be prepared into the white tea. The method for processing the white tea by the Sanhua 1951 tea tree varieties has the advantages that through thecombination with the light compensation withering step under the temperature control and humidity control conditions, the contents of major quality ingredients of amino acid, tea polyphenol, catechinand the like in the Sanhua 1951 tea leaves are changed, so that the bitterness degree of finished product tea is reduced, the freshness degree is improved, and good aroma characteristics are formed.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for processing white tea of ​​the Sanhua 1951 tea tree variety. Background technique [0002] The tea tree variety Sanhua 1951 (approval number: Chuan Shen Cha 2015 001) is an excellent variety selected from wild Sichuan medium and small-leaf tea tree populations through single plant selection and systematic selection. This variety is a shrub type, middle-leaved, extra-early-growing species. The plant is half-open, with dense branches, oval leaves, slightly longer acuminate leaves, emerald green, rich luster, thicker leaves, semi-raised leaves, The edge is microwave, the sawtooth size is relatively uniform, the leaf quality is relatively soft, the buds are hypertrophic, yellow-green, and have many hairs. The average weight of one bud and two leaves is 38.1 grams. The biochemical composition of the green sample was 2.8% for free amino acids, and the content of tea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23L5/30
CPCA23F3/06A23L5/30
Inventor 黄藩罗凡唐晓波王迎春尧渝李兰英曹馨月
Owner 四川省农业科学院茶叶研究所
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