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Making method of summer and autumn white tea

A production method and technology of white tea, which can be applied in tea treatment before extraction, climate change adaptation, etc., can solve the problems of unfavorable scale, mechanized production, large production workshop area, loose shape, etc., and achieve the improvement of free amino acids, soluble sugar and other components The effect of improving content, improving quality, and firming and even appearance

Pending Publication Date: 2021-08-31
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional white tea processing technology mainly uses spring tea buds or one bud and one leaf raw materials, which are produced through withering and drying processes. The main production areas are a few areas such as Fujian and Yunnan, which are greatly affected by tea tree varieties and local climatic conditions. Loose, the production workshop area is large, which is not conducive to large-scale and mechanized production

Method used

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  • Making method of summer and autumn white tea
  • Making method of summer and autumn white tea
  • Making method of summer and autumn white tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (1) Dehumidification and dehydration: Close the doors and windows of the booth, use a dehumidifier to control the temperature at 22°C, and reduce the indoor air humidity to below 50%, and then evenly spread the picked Bayu Tezao fresh leaves on the In the blue tank, the thickness of the spread is 0.5cm, and when the water content is ≤ 65%, the dehydration process is ended;

[0053](2) standing and withering: the above-mentioned fresh leaves after dehumidification are spread out again, the thickness of spreading is 1cm, adopt air-conditioned room to carry out standing withering, temperature is set to 20 ℃, humidity is controlled at 55%, dehumidified 2- The 3 slots are collected into the 1 slot, and the time for standing and withering is 38h;

[0054] (3) Drying: spread the withered fresh leaves under the light at 8 to 10 o'clock in the morning on a sunny day for drying;

[0055] (4) Blast withering: return the dried tealeaves to the greening tank in time, and blast for ...

Embodiment 2

[0061] (1) Dehumidification and dehydration: Close the doors and windows of the booth, use a dehumidifier to control the temperature at 25°C, and reduce the indoor air humidity to below 45%, and then spread the picked Shuyong No. 1 single buds evenly on the In the blue tank, the thickness of the spread is 0.7cm, and when the water content is ≤62%, the dehydration process is ended;

[0062] (2) Standing and withering: the above-mentioned single buds after dehumidification are spread again, the thickness of spreading is 1.5cm, adopt air-conditioned room to carry out static withering, temperature is set to 23 ℃, humidity is controlled at 60%, dehumidified 2 - The 3 tanks are collected into the 1 tank, and the time for standing and withering is 39 hours;

[0063] (3) Drying green: spread the withered single buds under the light at 17-19 pm on a sunny day for drying;

[0064] (4) Blast withering: return the single buds after drying to the green tank in time, and blast for 40 minut...

Embodiment 3

[0070] (1) Dehumidification and dehydration: Close the doors and windows of the booth, use a dehumidifier to control the temperature at 28°C, and reduce the indoor air humidity to below 50%, and spread the picked Shuyong No. 3 single buds evenly on the In the green tank, the thickness of the spread is 1cm, and when the water content is ≤ 65%, the dehydration process is ended;

[0071] (2) standing and withering: the above-mentioned single buds after dehumidification are spread out again, the thickness of spreading is 2cm, adopt air-conditioned room to carry out standing withering, temperature is set to 25 ℃, humidity is controlled at 65%, dehumidified 2- The 3 slots are collected into the 1 slot, and the time for standing and withering is 40h;

[0072] (3) Sunshine: Sunshine 25min under the sunshade net with the single bud withered well at noon, and described sunshade net is 90cm away from the green surface of the fresh leaf stand;

[0073] (4) Blast withering: return the sin...

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Abstract

The invention belongs to the technical field of tea processing, and provides a making method of summer and autumn white tea. The method comprises the steps of dehumidification and dehydration, standing and withering, sunning, blast withering, heaping, steam heat fixation, drying and the like. The summer and autumn white tea processed by the method disclosed by the invention is compact and uniform in appearance, grey green or emerald green in color, light green and bright in soup color, fresh and fresh in fragrance, obvious in flower fragrance, mellow and fresh in taste, complete in leaf bottom and remarkably improved in palatability. Compared with the traditional process, the production process disclosed by the invention can obviously improve the content of free amino acids, soluble sugar and other components in the product, and obviously improve the quality of the summer and autumn tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing summer and autumn white tea. Background technique [0002] Summer and autumn raw tea, due to the influence of climatic conditions, has high content of tea polyphenols and caffeine, low amino acid content, bitter taste, rough and old smell, poor palatability, poor overall quality of processed tea, low price and low benefit, resulting in A large number of abandoned picking, resulting in waste. [0003] White tea is a kind of micro-fermented tea, which is a special treasure among Chinese teas. It is named because the finished tea is mostly buds, covered with pekoe. It is one of the six major teas in China. White tea has the quality characteristics of a complete shape with buds and hairs all over the body, the fragrance of the hairs is fresh and fresh, the soup color is yellow-green and clear, and the taste is light and sweet. The main production area...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 钟应富罗红玉袁林颖杨娟王奕张莹王杰常睿
Owner CHONGQING ACAD OF AGRI SCI
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