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Processing technology of high-aroma white tea

A processing technology and high-flavor technology, applied in the field of tea baking, can solve the problems of poor taste and aroma of white tea, insufficient control of various conditions of temperature and humidity, etc., and achieve the effect of flexible tea silk, green and white appearance, and mellow taste

Inactive Publication Date: 2021-02-02
云龙大栗树茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a high-flavor white tea processing technology to solve the problem of insufficient control of temperature, humidity and various conditions in the existing white tea processing process proposed in the above-mentioned background technology, which will lead to poor taste and fragrance of white tea. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A high-flavor white tea processing technology specifically comprises the following steps:

[0029] S1 tea picking: pick the fresh tea leaves with one bud and two leaves or one bud and three leaves with no pests, clean surface and good appearance by manual or tea picking machine, and put them into the picking container for later use after picking;

[0030] S2 fresh leaves withering: Spread the picked fresh tea leaves evenly on the round bamboo water sieves, place the round water sieves on the drying racks in the withering room, and place 15 round tea leaves on each drying rack. Shaped water sieve, the withering room is selected to face north and south, the air is ventilated and there is no direct sunlight in the room, and the withering time is 40h;

[0031] S3 parallel screening: when the color of withered leaves turns from light green to gray-green or dark green, the margins of the leaves are slightly curled, the buds and leaves and the tender stems are curled up, the l...

Embodiment 2

[0041] A high-flavor white tea processing technology specifically comprises the following steps:

[0042] S1 tea picking: pick the fresh tea leaves with one bud and two leaves or one bud and three leaves with no pests, clean surface and good appearance by manual or tea picking machine, and put them into the picking container for later use after picking;

[0043] S2 fresh leaves withering: Spread the picked fresh tea leaves evenly on the round bamboo water sieves, place the round water sieves on the drying racks in the withering room, and place 12 round tea leaves on each drying rack. Shaped water sieve, the withering room is selected to face north and south, the air is ventilated and there is no direct sunlight in the room, and the withering time is 35 hours;

[0044] S3 parallel screening: when the color of withered leaves turns from light green to gray-green or dark green, the margins of the leaves are slightly curled, the buds and leaves and the tender stems are curled up, ...

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Abstract

The invention discloses a processing technology of high-aroma white tea. The white tea prepared by the processing technology has the advantages that the appearance of tea shreds is blue and white, thetea shreds are flexible, the mouth feel is natural and mellow, the tea is slightly cool, the tea color is green, moist and clear, the identification degree is extremely high, and the mouth feel and aroma are greatly improved. The laying thickness is controlled according to the water content when the fresh leaves are withered, so that the laying thickness is proper, the airing speed is high, and the efficiency is improved. Impurities are picked out, so that the problem that in the refining process, the tea leaves are difficult to separate due to breakage during packaging and transportation, issolved. The tea leaves obtained by mixing different batches of raw materials achieve uniform color and mouth feel through solarization, the tea leaves are carefully and lightly picked, broken bud leaves and leaves are prevented from being broken, the humidity is controlled to be smaller than 8% through baking and aroma raising, deterioration is prevented, and the color, aroma, taste and shape ofthe tea can be improved or adjusted. The aroma of the tea is excited by virtue of fire due to insufficient aroma, the process belongs to a chemical change, the quality is uniform through baking, and besides, overhigh fire temperature is prevented, so that the condition that special aroma of the white tea is covered by fire aroma, can be avoided.

Description

technical field [0001] The invention relates to the technical field of tea roasting, in particular to a high-flavor white tea processing technology. Background technique [0002] White tea, a kind of slightly fermented tea, is a special treasure among Chinese teas. It is named because the finished tea is mostly bud heads, covered with pekoe, like silver and snow. One of the six major teas in China. [0003] White tea is not processed or rolled, but only sun-dried or simmer-dried. It has the characteristics of complete appearance, full-bodied buds, fresh fragrance, clear yellow-green soup, light and sweet taste. [0004] Today's white tea production processes mostly include tea picking, cooling, air-drying, and packaging. Insufficient control of temperature, humidity and various conditions during processing will lead to poor taste and aroma of white tea. Contents of the invention [0005] The purpose of the present invention is to provide a high-flavor white tea processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 杨继洲
Owner 云龙大栗树茶业有限公司
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