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Method for processing cellar-stored white tea and tea cellar storage method

A processing method and white tea technology are applied in the field of cellaring white tea processing and tea cellar storage, which can solve the problems of caffeine content and bitter taste in tea soup, and achieve the effects of increasing health care function, brightening soup color, orange-red and relaxing bronchial smooth muscle.

Pending Publication Date: 2020-12-01
GUIZHOU JUFUXUAN TEA IND FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention intends to provide a method for processing and storing white tea in a cellar to solve the problem that the longer the storage time in the white tea made by the existing technology, the higher the caffeine content will lead to the bitter taste of the tea soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of processing method of storing white tea in cellar, comprises the following steps:

[0018] Step 1, preparing green tea: picking the fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as green tea;

[0019] Step 2. Withering: put the green tea leaves in the withering tank and flatten them until there is no overlapping, put them in the sun until the water content of the tea leaves reaches 16%, and then place them in a cool place to wither naturally until the water content of the tea leaves reaches 10%;

[0020] Step 3, kneading and fermenting; after spraying the Trichosporium arsii yeast liquid on the tea leaves, carry out light kneading, the light kneading refers to putting the tea leaves in a kneading machine and kneading for 4 minutes without pressurization. The weight ratio is 1:90, and the Trichosporium arzii yeast liquid is composed of 1 part of Trichosporium argiri yeast and 42 parts of water in parts by weight, and...

Embodiment 2

[0024] Embodiment 2: a kind of processing method of storing white tea in cellar, comprises the following steps:

[0025] Step 1, preparing green tea: picking the fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as green tea;

[0026] Step 2. Withering: put the tea greens in the withering trough and flatten them until there is no overlapping, put them in the sun until the water content of the tea leaves is 18%, and then place them in a cool place to wither naturally until the water content of the tea leaves is 11%;

[0027] Step 3, kneading and fermenting; the tea leaves are sprayed with the Trichosporium arsii yeast liquid and then lightly kneaded. The light kneading means that the tea leaves are put into a kneading machine and kneaded for 4.5 minutes without pressurization. The weight ratio of the mixture is 1:85, and the Trichosporium ashrii yeast liquid is composed of 2 parts of Trichosporium ashrii yeast and 45 parts of water by parts by weight...

Embodiment 3

[0031] Embodiment 3: a kind of processing method of storing white tea in cellar, comprises the following steps:

[0032] Step 1, preparing green tea: picking the fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as green tea;

[0033] Step 2. Withering: put the green tea leaves in the withering tank until they are flat without overlapping, put them in the sun until the water content of the tea leaves reaches 20%, and then place them in a cool place to wither naturally until the water content of the tea leaves reaches 12%;

[0034] Step 3, kneading and fermenting; after spraying the Trichosporium arsii yeast liquid on the tea leaves, gently kneading, the light kneading refers to putting the tea leaves in a kneading machine and kneading for 5 minutes without pressurization. The weight ratio is 1:80, and the Trichosporium arsii yeast liquid is composed of 2 parts of Trichosporium arsii yeast and 48 parts of water in parts by weight, and then fermented ...

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PUM

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Abstract

The invention discloses a method for processing cellar-stored white tea and a tea cellar storage method. The processing method comprises the following steps: preparing fresh tea leaves, withering, rolling, fermenting, drying, ageing, pressing into cakes and packaging. Wherein in the rolling step, tea leaves are sprayed with a Trichosporon asahii liquid and then subjected to light rolling, and in the light rolling step, the tea leaves are put into a rolling machine to be rolled for 4-5 min without pressurization; the fermenting means that the rolled tea leaves are subjected to pile fermentation, the pile fermentation height is 72-78 cm, and the fermentation time is 18-20 h; the ageing refers to spreading the tea leaves on a storage rack in an ageing room for ageing, the spreading thicknessis 5-6cm, a storage plate is a reticular plate, the temperature in the ageing room is 50-55 DEG C, and the humidity in the ageing room is 65-69% rh. The tea cellar storage method comprises the steps that packaged tea cakes are put into a tea cellar to be stored, the temperature in the tea cellar is kept at 18-20 DEG C, the humidity in the tea cellar is kept at 75% rh, the oxygen content in air iskept at 6-8%, and a door of the tea cellar is a sealing door. According to the scheme, the cellar-stored white tea which is orange red and bright in tea liquor color, mellow in taste, and sweet in aftertaste and has medicine fragrance can be obtained.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for processing and storing white tea in a cellar. Background technique [0002] White tea, a micro-fermented tea, is a traditional famous tea created by Chinese tea farmers, one of the six major teas in China, and a special treasure among Chinese teas. White tea refers to a type of tea that is processed after being picked without being greened or twisted, and only sun-dried or dried with a slow fire; it has the appearance of complete buds, covered with hairs, fresh fragrance, yellow-green and clear soup, light and sweet taste. quality features. White tea varies depending on the tea tree variety and raw material (fresh leaf) picking standards. Due to the different fresh leaf raw materials, it can be divided into five types: Baihao Yinzhen, Baimudan, Quancheng Red, Quancheng Green, Gongmei, Shoumei and New White Tea. White tea has very good medicinal p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/10A23L3/00
CPCA23F3/06A23F3/12A23F3/10A23L3/00
Inventor 丁超英任克贤任克刚廖礼华黄小惠
Owner GUIZHOU JUFUXUAN TEA IND FOOD
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