Preparation method of lignaloo white tea

A technique for white tea and agarwood, applied in the field of preparation of agarwood white tea, can solve the problems of reducing the quality and quality of agarwood white tea, insufficient aroma of agarwood tea, release of various active components, etc., and achieves easy control of product quality, enrichment of flavor components, and improvement of various The effect of enzymatic activity

Pending Publication Date: 2021-11-12
海南林鹏茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation process of agarwood leaves using white tea is used to prepare agarwood white tea, and the withering process at a certain temperature, humidity and time cannot fully release various active components inside the agarwood leaves, so that the prepared agarwood white tea has insufficient aroma and low tea quality. , at the same time, it is easy to mold during storage, which further reduces the quality of agarwood white tea

Method used

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  • Preparation method of lignaloo white tea
  • Preparation method of lignaloo white tea

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A preparation method of agarwood white tea, comprising the steps of:

[0028] (1) Withering: According to the mass ratio of 0.05:1, take 500g of picked Agarwood leaves, spread them to a thickness of 1cm, add 25g of nutrients containing chlorella, stir, and carry out light withering, light intensity 2350lux, humidity 60% , cultivated at 22°C for 16 hours, turned the leaves of Agarwood 4 times during the cultivation period, and introduced oxygen while turning the leaves of Agarwood each time. Dark withering after withering is 1 withering cycle, and agarwood leaves undergo 2 withering cycles to obtain withered tea leaves;

[0029] Among them, the nutrient containing chlorella includes the following raw materials by weight: 80 g of sodium alginate, 30 g of soybean meal powder, 40 g of a silica gel solution with a mass concentration of 12%, 20 g of a calcium chloride solution with a mass concentration of 80%, and a culture containing chlorella 20g; wherein, the culture cont...

Embodiment 2

[0036] A preparation method of agarwood white tea, comprising the steps of:

[0037] (1) Withering: according to the mass ratio of 0.07:1, spread 500g of the picked Agarwood leaves to a thickness of 2cm, add 35g of nutrient containing chlorella, stir, and carry out light withering, the light intensity is 2500lux, and the humidity is 70%. Cultivate at 22°C for 14 hours, turn the leaves of Agarwood 6 times during the cultivation period, and pass in oxygen while turning the leaves of Agarwood each time. Carrying out dark withering afterward is 1 withering cycle, and Agarwood leaves are through 3 withering cycles, get withered tealeaves;

[0038] Among them, the nutrient containing chlorella includes the following raw materials by weight: 100 g of sodium alginate, 50 g of soybean meal powder, 60 g of a silica gel solution with a mass concentration of 10%, 40 g of a calcium chloride solution with a mass concentration of 70%, and a culture containing chlorella 40g; wherein, the cul...

Embodiment 3

[0045] A preparation method of agarwood white tea, comprising the steps of:

[0046] (1) Withering: According to the mass ratio of 0.06:1, spread 500g of the picked Agarwood leaves to a thickness of 2cm, add 30g of nutrient containing chlorella, stir, and wither under light, the light intensity is 2300lux, and the humidity is 65%. Cultivate at 25°C for 15 hours, turn the leaves of Agarwood 5 times during the cultivation period, and pass in oxygen while turning the leaves of Agarwood each time. Carrying out dark withering afterward is 1 withering cycle, and Agarwood leaves are through 3 withering cycles, get withered tealeaves;

[0047]Among them, the nutrient containing chlorella includes raw materials of the following weight: 90 g of sodium alginate, 40 g of soybean meal powder, 50 g of a silica gel solution with a mass concentration of 11%, 30 g of a calcium chloride solution with a mass concentration of 75%, and a culture containing chlorella 30g; wherein, the culture cont...

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Abstract

The invention provides a preparation method of lignaloo white tea, which comprises the following steps: (1) withering: spreading lignaloo leaves, adding a nutritional agent containing chlorella, and repeatedly performing light withering and dark withering to obtain withered tea leaves; (2) rocking of green leaves: slicing the withered tea leaves, rocking the green leaves to obtain crude tea leaves, adding an acid solution to soak the crude tea leaves, performing washing with water, and rocking the green leaves to obtain primary tea leaves; and (3) drying: drying the primary tea leaves, and performing cooling to obtain a finished product. According to the invention, the nutritional agent containing the chlorella is adopted in the withering process; the epidermis structure of the leaves can be rapidly damaged; the shrinkage rate of fence tissue is increased; the active ingredients of the lignaloo leaves are increased; therefore, the oxidation resistance of the lignaloo white tea is further improved; and the quality of the tea leaves is further improved.

Description

technical field [0001] The invention relates to the field of white tea tea processing, in particular to a preparation method of agarwood white tea. Background technique [0002] Agarwood is a kind of tree belonging to the family Daphneaceae and the genus Agarwood. The resin accumulated after the old stem is injured is commonly known as agarwood (lignaloo). It can be used as a raw material for spices and a special medicine for treating stomach problems; Advanced paper raw materials and rayon. White tea belongs to micro-fermented tea and is one of the six major teas in China. It is mainly processed through sun drying or drying. The basic process includes withering, roasting, sorting or re-fired operations. Because the operation process is gentle and gentle, and does not destroy the activity of the enzyme, the white tea has a complete shape, a light and elegant taste and smell. However, the preparation process of agarwood leaves using white tea is used to prepare agarwood whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 牛刚詹少波
Owner 海南林鹏茶业有限公司
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