Process for preparing high-quality white tea

A production process and high-quality technology, applied in tea treatment before extraction, etc., can solve the problems of immature processing technology of Anji white tea, affect the quality of white tea leaves, and the tea soup is turbid and opaque, so as to improve the quality of tea leaves, rich and lasting aroma, color and luster Emerald green moisturizing effect

Pending Publication Date: 2020-07-17
浙江安吉兰形茶叶有限公司
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  • Claims
  • Application Information

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

Method used

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Embodiment

[0028] A high-quality white tea production process, comprising the following steps:

[0029] Step (1) Picking: Before and after the "Grain Rain" in the lunar calendar, when 10% of the tea shoots in the tea garden reach the initial development of one bud and three leaves, choose to pick fresh leaves with one bud and three leaves on a sunny day;

[0030] Step (2) withering: spread the picked fresh leaves away from light to wither, ensure that the ambient temperature of withering is 20-25°C, the relative humidity is kept at 70%-75%, the time is controlled at 2.5-4h, and the moisture content of the tea leaves is controlled. The content is 58-65%;

[0031] Step (3) pruning: pruning simultaneously during the withering process, selecting no damage by diseases and insect pests, no bending, normal new shoot leaves, the full bud length is 5.5cm-6cm;

[0032] Step (4) Finishing: the withered and stripped tea leaves are fried and finished with a drum sieve, the frying temperature is 320°...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 马康健
Owner 浙江安吉兰形茶叶有限公司
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