Honey-flavor white tea making equipment and use method thereof

Abstract

The invention discloses honey-flavor white tea making equipment and a use method thereof. The honey-flavor white tea making equipment comprises a room-temperature withering bin and a containing disc, wherein a high-temperature withering bin is installed at the top of the room-temperature withering bin, a cooling bin is installed at the top of the high-temperature withering bin, a shade-drying bin is installed at the top of the cooling bin, a humidity and heat adjusting assembly is arranged at one end of the outer side of the room-temperature withering bin, three groups of arc-shaped pipes are uniformly installed on the inner side wall of the shade- drying bin, and annular pipes are installed at non-circle-center positions of the tops of the cooling bin, the room-temperature withering bin and the high-temperature withering bin. Through cooperative use of the humidity and heat adjusting assembly, the shade-drying bin, a first servo motor, the room-temperature withering bin, the high-temperature withering bin, a humidity sensor, a rotating rod, an arc-shaped pipe, a temperature sensor, the containing disc and a second disc, compared with five-year old white tea prepared with a traditional process, the storage time of the old white tea is shortened, the cost is saved, the efficiency is improved, the liquor color of the white tea is more orange and brighter, the taste is more fresh, sweet, thick and layered, and the nectar fragrance is stronger.

Description

technical field [0001] The invention relates to the technical field of white tea production equipment, in particular to a production equipment of honey-flavored white tea and a use method thereof. Background technique [0002] Vintage white tea has thick soup, mellow taste, and unique health benefits. It is favored by more and more consumers, and its price keeps rising. The price of vintage white tea made from 1 bud, 2, and 3 leaves (machine-picked or hand-picked) is higher. economic benefits. [0003] When the current white tea is produced, the fresh leaves of white tea are first withered. Usually, the fresh leaves of white tea are directly placed in the sun for exposure, which is greatly affected by the weather. The traditional white tea withers needs to be withered for more than 4 consecutive days. It is also very limited, and there is no way to ensure that the fresh leaves can distribute water evenly during the withering process, which affects the withering effect of th...

AI Technical Summary

Problems solved by technology

[0003]When the current white tea is made, the fresh leaves of the white tea are first withered. Usually, the fresh leaves of the white tea are directly placed in the sun for exposure, which is affected by the weather. The impact is relatively large. The traditional white tea withering needs to last for more than 4 days, and the efficiency is very limited, and it is impossible to guarantee that the fresh leaves can distribute water evenly during the withering process, which affects the withering effect of the fresh white tea leaves; and the current fresh white tea leaves are undergoing When withering, it needs to be dried and baked and exposed to the sun repeatedly until the intracellular enzymes lose their activity. From raw tea to pressed cakes, it should be stored in a specific environment for at least 5 years. Only through the late humid heat and slow transformation can the unique flavor of vintage white tea be formed. Therefore, the quality of finished tea is unstable due to the influence of storage conditions, and the economic cycle is too long. It is impossible to improve the taste of white tea while shortening the product cycle. At the same time, the current production process of white tea often requires a large space In the production of white tea, it greatly increases the production cost of white tea, and also makes the production of white tea very inconvenient

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