Process for preparing high-quality white tea

Abstract

The invention discloses a process for preparing high-quality white tea. The process comprises the following steps: (1) picking: before and after the Grain Rain of the lunar calendar, when 10 percent of tea shoots in a tea garden reach the initial development of one bud and three leaves, picking fresh leaves of one bud and three leaves in the garden in a sunny day; (2) withering: spreading the picked fresh leaves in a dark place for withering, ensuring the environmental temperature for the withering at 20-25 DEG C, keeping the relative humidity at 70-75 percent, controlling the time to be 2.5-4hours, and controlling the water content of tea leaves to be 58-65 percent; and (3) strip tidying: simultaneously performing strip tidying in the withering process, selecting the leaves with no plantdiseases or insect pests and no bending, selecting normal fresh tip leaves with the whole bud length of 5.5 cm. The process of the invention can greatly improve the tea quality of the white tea.

Description

technical field [0001] The invention relates to the technical field of production and processing of white tea, in particular to a high-quality white tea production process. Background technique [0002] Tea is a beverage with a long history in China. It is well-known at home and abroad for its unique taste, craftsmanship, and efficacy. It is recognized by the world as one of the three major non-alcoholic beverages in the world. There are many types of tea, mainly including black tea, green tea, white tea, black tea, oolong tea, white tea, etc. Tea contains many nutrients necessary for the human body, mainly including: theophylline, caffeine, catechins, flavonoids, phenols At the same time, tea also contains calcium, phosphorus, iodine, zinc, iron, magnesium, manganese and other minerals. Drinking tea regularly has a lot of benefits for the human body. benefit. [0003] White tea (white tea) is a rare and mutated tea species that is sensitive to low temperature. The tea tre...

AI Technical Summary

Problems solved by technology

[0004] The traditional Anji white tea processing technology is immature, and it cannot enter the greening process in a timely and appropriate manner after being spread properly, which will cause the reddish color or dryness of the tea raw materials, which will damage the quality of the tea. The tea quality of white tea as famous and high-quality tea