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Cold-brewed white tea and preparation method thereof

A technology of white tea and cold brewing, which is applied in the field of cold brewing white tea and its preparation, and can solve the problems of low leaching of contained components, not well resolved rapid leaching, failure to achieve fast cold brewing, etc., and achieve the characteristics of tea The effect of obvious aroma, improving the flavor of tea soup and maintaining stability

Pending Publication Date: 2021-12-17
福建品品香茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem of rapid leaching of existing cold-brewed teas on the market at low temperatures has not been well resolved, and the leaching amount of the contained ingredients is low, which cannot meet the requirements of rapid cold-brewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing cold-brewed white tea, comprising the following steps:

[0025] 1) Picking fresh tea leaves: Picking fresh leaves of white tea trees and tea leaves, the standard for picking fresh tea leaves is one bud, one or two leaves or one bud, two or three leaves, which are used as raw materials for later use. The tea tree variety of the fresh tea leaves is Fuding Dabaicha.

[0026] 2) Cool green: Spread the fresh tea leaves evenly on the water sieve for 3-5 hours;

[0027] 3) Grinding the cooled tea leaves; specifically, grinding the tea leaves with a stone mill or a copper mill until the wall breaking rate is 70%-80%.

[0028] 4) using steam to process the tea leaves after step 3) crushing, the temperature of the steam is controlled at 70 degrees, and the steaming time is 10 minutes;

[0029] 5) The tea leaves obtained in step 4) are sprayed with a decomposing enzyme with a mass concentration of 1% and stacked in a container for enzymolysis. The enzymati...

Embodiment 2

[0034] A method for preparing cold-brewed white tea, comprising the following steps:

[0035] 1) Picking fresh tea leaves: Picking fresh leaves of white tea trees and tea leaves, the standard for picking fresh tea leaves is one bud, one or two leaves or one bud, two or three leaves, which are used as raw materials for later use. The tea tree variety of the fresh tea leaves is Fuding Dahaocha.

[0036] 2) Cool green: Spread the fresh tea leaves evenly on the water sieve for 3-5 hours;

[0037] 3) Grinding the cooled tea leaves; specifically, grinding the tea leaves with a stone mill or a copper mill until the wall breaking rate is 70%-80%.

[0038] 4) using steam to process the tea leaves after step 3) crushing, the temperature of the steam is controlled at 80 degrees, and the steaming time is 15 minutes;

[0039] 5) The tea leaves obtained in step 4) are sprayed with a decomposing enzyme with a mass concentration of 3% and stacked in a container for enzymolysis, and the enzy...

Embodiment 3

[0044] A method for preparing cold-brewed white tea, comprising the following steps:

[0045] 1) Picking fresh tea leaves: Picking fresh leaves of white tea trees and tea leaves, the standard for picking fresh tea leaves is one bud, one or two leaves or one bud, two or three leaves, which are used as raw materials for later use. The tea tree varieties of the fresh tea leaves are Zhenghe Dabaicha.

[0046] 2) Cool green: Spread the fresh tea leaves evenly on the water sieve for 3-5 hours;

[0047] 3) Grinding the cooled tea leaves; specifically, grinding the tea leaves with a stone mill or a copper mill until the wall breaking rate is 70%-80%.

[0048] 4) using steam to process the tea leaves after step 3) crushing, the temperature of the steam is controlled at 75 degrees, and the steaming time is 13 minutes;

[0049] 5) The tea leaves obtained in step 4) are sprayed with a decomposing enzyme with a mass concentration of 2% and stacked in a container for enzymolysis. The enzy...

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Abstract

The invention relates to the technical field of tea leaf processing, in particular to cold-brewed white tea and a preparation method thereof. The preparation method comprises the following steps that cooled tea leaves are ground; the ground tea leaves are treated with steam, wherein the steam temperature is controlled to be 70-80 DEG C, and the steaming time is 10-15 minutes; spraying clastic enzyme with the mass concentration of 1-3% on the obtained tea leaves, and stacking the tea leaves in a container for enzymolysis; drying the tea leaves subjected to enzymolysis; softening the obtained tea leaves by using steam; and drying the obtained tea leaves until the water mass percentage is 4-6% to obtain the cold-brewed white tea. The preparation method of the cold-brewed white tea has the beneficial effects that tea leaf cells and cell walls are broken by using methods of grinding, steam and enzymolysis, so that the permeation resistance of internal components in a soaking process can be reduced, water can quickly permeate into the product, effective components in the product are leached out to achieve the purpose of soaking in cold water, and the stability of the tea soup quality is effectively maintained.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to cold-brewed white tea and a preparation method thereof. Background technique [0002] At present, the main way of brewing tea is to use hot water to brew. This method can quickly release most of the beneficial ingredients in the tea, but it needs to boil water when brewing, and it needs to be cooled before drinking after soaking. Complicated and labor-intensive. At the same time, high-temperature brewing will also destroy the heat-unstable beneficial substances in tea, such as vitamin C, tea polysaccharides, and chlorophyll. In addition, hot water brewing tends to deepen the color of tea soup due to the oxidation of tea polyphenols, etc., the taste tends to form a watery taste, and the aroma tends to be dull. [0003] Cold brewed tea does not need to use boiling water when brewing, but directly uses cold water or even ice water to brew, so the above problems can be effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 林振传邵克平何丽梅欧娇碟
Owner 福建品品香茶业有限公司
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