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

A bud-leaf and white tea technology, which is applied in the field of improving the quality of white tea made from purple bud-leaf, can solve problems such as bitterness and astringency, and achieve the effects of increasing alcohol, reducing bitterness, and controlling moderate oxidation

Pending Publication Date: 2021-04-16
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to provide a method for improving the quality of white tea made from purple

Method used

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Embodiment Construction

[0028] In order to make the object, technical solution and advantages of the present invention clearer, preferred embodiments are given to further describe the present invention in detail. However, it should be noted that many of the details listed in the specification are only for readers to have a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be implemented even without these specific details.

[0029] A method for improving the quality of white tea made from purple buds and leaves, said method comprising the steps of:

[0030] Step 1: Pick fresh tea leaves. The requirement for tea leaves is one bud and one leaf or one bud and two leaves.

[0031] Step 2: Withering the tea leaves, the withering temperature is 20°C-25°C, and the time is 32-44 hours. Spread the single layer of collected purple buds and leaves on the sieve, adjust the indoor temperature to 22°C, control the humidity to 75-85%, turn on the...

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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...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 刘汉焱陈海生罗莲凤冯红钰吴玲玲梁光志李子平覃仁源莫小燕冯兰赵云熊
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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