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Special white tea processing method

A processing method and technology for white tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of poor quality and bitter taste of tea, and achieve the effect of adjusting the tea industry structure, taste mellow, sweet and refreshing, and fruity aroma.

Pending Publication Date: 2020-06-16
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the past, the tea made from it in summer was bitter and astringent, and the quality was not good, so it was not picked in the way of growing awnings. In recent years, with the deepening of scientific research, the health care function of anthocyanins, the main component of tea tree purple buds and leaves, has been discovered. been gradually proven

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Harvesting of purple buds and leaves raw materials: The unique geographical environment in Southwest Guangxi and the influence of strong light produce periodic purple buds and leaves. The picking standard is one bud and one leaf, fresh tea leaves free from diseases and insect pests, and packed in breathable bamboo baskets. No mechanical damage during transportation;

[0015] (2) Dry green: put the purple buds and leaves on the dustpan and place them on the withering rack, so that the purple buds and leaves raw materials lose part of the water;

[0016] (3) Withering: place the green leaves in step (2) to dry indoors and wither: the withering temperature is controlled at 22°C, and the relative humidity is controlled at 65%.

[0017] (4) drying: put the raw materials of step (3) into a dryer, and dry at 50°C until the water content is below 9%;

[0018] (5) Cake-shaped molding: Steam the dried purple white tea until softened and make it into a cake-shaped shape with ...

Embodiment 2

[0021] (1) Raw material harvesting of purple buds and leaves: the unique geographical environment and strong light influence in Southwest Guangxi will produce periodic purple buds and leaves. The picking standard is one bud and two leaves, and fresh tea leaves without pests and diseases;

[0022] (2) Dry green: put the purple buds and leaves on the dustpan and place them on the withering rack, so that the purple buds and leaves raw materials lose part of the water;

[0023] (3) Withering: place the green leaves in step (2) to dry indoors and wither: the withering temperature is controlled at 20-25°C, and the relative humidity is controlled at 60-70%.

[0024] (4) drying: put the raw materials of step (3) into a dryer, and dry at 40-50°C until the water content is below 9%;

[0025] (5) Cake-shaped molding: Steam the dried purple white tea until softened and make it into a cake-shaped shape with a molding machine.

[0026] The special white tea produced has a reddish-brown app...

Embodiment 3

[0028] (1) Raw material harvesting of purple buds and leaves: the unique geographical environment and strong light influence in Southwest Guangxi will produce periodic purple buds and leaves. The picking standard is one bud and two leaves, and fresh tea leaves without pests and diseases;

[0029] (2) Dry green: put the purple buds and leaves on the dustpan and place them on the withering rack, so that the purple buds and leaves raw materials lose part of the water;

[0030] (3) Withering: place the green leaves in step (2) to dry indoors and wither: the withering temperature is controlled at 20-25°C, and the relative humidity is controlled at 60-70%.

[0031] (4) drying: put the raw materials of step (3) into a dryer, and dry at 40-50°C until the water content is below 9%;

[0032] (5) Cake-shaped molding: Steam the dried purple white tea until softened and make it into a cake-shaped shape with a molding machine.

[0033] The special white tea produced has a reddish-brown app...

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Abstract

The invention discloses a special white tea processing method which comprises the following steps: preparing purple buds and leaves of tea trees, airing, withering and drying to obtain white tea, wherein the withering temperature control and humidity control can effectively eliminate the astringent taste of anthocyanin and promote the conversion of anthocyanin, and the quality characteristics, especially fragrance and taste, are better. The obtained special white tea is high in anthocyanin content and has various physiological health-care functions; in addition, the tea also has relatively high soluble sugar content, mellow and sweet taste, unique aroma, orchid aroma, strong fruity aroma, reddish brown appearance color, slightly purple soup color, mellow taste, fresh and mellow flower aroma and fruity aroma, can be popularized as a special tea drink, and enriches tea products. The product is cake-shaped, small in size, easy to carry and convenient to store. According to the method, purple bud and leaf raw materials are fully utilized, waste of raw materials in summer is avoided, the method has important significance in increasing the income of tea growers and adjusting the structure of the tea industry, and innovation of the tea industry and health-care industry fusion mode is promoted.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a characteristic white tea processing method. Background technique [0002] The formation and accumulation of purple buds and leaves of tea trees are closely related to the growth environment of tea trees. The green tea production in southwestern Guangxi from May to August can reach more than 40% of the annual output. Staged purple buds and leaves, some tea trees sprout and grow faster and are easy to form purple buds and leaves, and their anthocyanin content is higher. [0003] In the past, the tea made from it tasted bitter and of poor quality in summer, so it was not picked in the way of growing awnings. In recent years, with the deepening of scientific research, the medical and health functions of anthocyanins, the main component of the purple buds and leaves of tea trees, have been discovered. was gradually proven. Anthocyanins are a kind of water-solubl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 刘汉焱罗莲凤冯红钰陈海生梁光志李子平莫小燕冯兰覃仁源吴玲玲
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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