Method for improving quality of white tea prepared from purple buds and leaves

Abstract

The invention discloses a method for improving the quality of white tea prepared from purple bud leaves, which belongs to the field of tea preparation and comprises the following steps: withering tea leaves at the withering temperature of 20 DEG C to 25 DEG C for 8-10 hours for the first time, screening the withered tea leaves for the second time for 10-14 hours, and screening the tea leaves for the third time for 14-20 hours for the third time, stacking the spliced and screened tea leaves with the water content of 16-18%, and performing low-temperature drying at the temperature of 60-80 DEG C for 120 minutes when a strong flower fragrance is smelled. The temperature-controlled withering is carried out during withering, early oxidation of internal polyphenol substances is avoided, change of beneficial substances in the tea can be controlled according to enzymatic activity of external temperature and humidity on the tea, and three times of screening and withering are combined, so that moderate oxidation of polyphenol is effectively controlled, bitter taste is reduced, and the alcohol content of the tea is increased.

Description

technical field

[0001] The invention relates to the field of tea production, in particular to a method for improving the quality of white tea produced from purple buds and leaves. Background technique

[0002] The purple buds and leaves of tea trees are a sign of the accumulation of anthocyanins. Tea made from purple buds and leaves with high anthocyanin content has a bitter and astringent taste, which is not conducive to the formation of tea taste. Anthocyanins are a kind of water-soluble natural pigments that widely exist in plants in nature. They belong to flavonoids. Studies have shown that anthocyanins have anti-oxidation, anti-mutation, prevention of cardiovascular and cerebrovascular diseases, protection of the liver, and removal of harmful free radicals in the body. etc., so the development of high value-added purple bud leaf tea products with good taste and high anthocyanin content. Therefore, it is necessary to improve the corresponding processing technology. Co...