Golden tea high-quality white tea production and processing method
By integrating tea machine equipment with light quality conditioning, temperature control and withering technology, and precise control of temperature, humidity, light and other factors, the problem of low utilization rate of fresh leaves in summer and autumn of golden tea and inconsistent quality of white tea is solved, and the efficient production of high-quality white tea is achieved and the industrial benefits are improved.
Patent Information
- Application Number
- CN202411817916.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-11
- Publication Date
- 2025-03-07
AI Technical Summary
The utilization rate of fresh leaves in golden tea in summer and autumn is low, and the mechanization and standardization of traditional white tea processing methods is low, time-consuming, and manual operation is cumbersome, resulting in inconsistent quality and unable to effectively improve industrial efficiency.
Using integrated tea machine equipment and processing methods of new technologies and new achievements such as light quality regulating, temperature control and withering, we can achieve effective conversion and accumulation of tea contents by accurately controlling factors such as temperature, humidity, and light, and form a standard and simple high-quality white tea processing method.
It has improved the utilization rate of fresh leaves of golden tea, improved the quality consistency of white tea, achieved high-quality white tea production with good taste, high umami flavor, rich aroma and lasting, and enhanced industrial efficiency and product value.
Smart Images
Figure CN119563725A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of white tea processing, and in particular to a production and processing method of golden tea high-quality white tea. Background Art
[0002] The golden tea industry is an important agricultural industry developed by Xiangxi Prefecture using local high-quality germplasm resources. It has the quality characteristics of "green, fragrant, fresh and strong" and is known as "one of the best green teas in China". Spring tea is characterized by high amino acids, high chlorophyll and high water extract. The advantages of the golden tea variety are recognized by the industry. The national planting area is nearly 1 million acres, of which the golden tea planting area in Xiangxi Prefecture exceeds 600,000 acres.
[0003] At present, the main products of Golden Tea are famous green tea and black tea processed from spring tea. The quality of green tea produced after summer is lower than that of spring tea, so summer and autumn tea are mainly black tea and medium and low-grade green tea. Since there are many tea products of this grade on the market and the competition is fierce, the Golden Tea green tea and Golden Tea black tea produced in summer and autumn cannot have the comparative advantage of the spring tea stage, and the price and sales volume have not achieved a breakthrough, so the production willingness of tea farmers and tea companies is not high. However, summer and autumn are the peak period of the output of fresh leaves of Golden Tea. If the utilization rate cannot be improved, on the one hand, it will lead to a new breakthrough in the efficiency and benefits of the entire industry, and on the other hand, it will cause waste because a large amount of fresh leaves in summer and autumn are not processed and utilized. Using fresh leaves of Golden Tea in summer and autumn to produce white tea is an important channel to improve the benefits of the industry, but the traditional method has the disadvantages of low mechanization and standardization, long time consumption, complicated manual operation, high difficulty in mastering, and difficult to control quality consistency, and has not been effectively developed.
[0004] The difficulty in solving the difficulties and deficiencies lies in: how to integrate tea machine equipment with new technologies and new achievements such as light quality conditioning and temperature controlled withering to conduct re-research and re-innovation, promote the transformation and accumulation of beneficial contents and flavor substances in tea, and form a set of standard and simple processing methods that can produce high-quality white tea with the characteristics of golden tea. Summary of the invention
[0005] The present invention aims to provide a method for producing and processing high-quality golden tea white tea, which solves the problems of low utilization rate of fresh leaves and unstable quality of white tea made from summer and autumn tea, improves the utilization rate of fresh golden tea leaves during the peak output period and enhances the consistency of product quality.
[0006] In order to achieve the above object, the technical scheme of the present invention is as follows: a method for producing and processing golden tea high-quality white tea, comprising the following steps:
[0007] S1. Tea leaf picking: Starting from around the beginning of summer, pick the golden tea buds on site. When you feel the astringency when chewing, you can choose the golden tea trees growing in a good ecological environment to pick fresh leaves as raw materials;
[0008] S2, transportation: the picked green tea leaves are collected, stacked, temporarily stored and transported to the processing point in a breathable frame;
[0009] S3, Spreading and cleaning: Spread the green tea leaves evenly on a heated withering trough equipped with LED supplementary lights, with a thickness of 2-3 cm, and spread them thinly and evenly. During the spreading process, remove impurities, diseased and insect-infested leaves, and leaves that do not meet the standards;
[0010] S4, withering: the leaves that have been spread and cleaned shall not be turned over again. According to the air volume, temperature, humidity and supplementary light parameters of the present invention, the leaves are air-dried, light-conditioned, cold-aired, hot-aired, and cold-aired to reduce moisture content of the green tea to 15%;
[0011] S5, drying: put the semi-finished white tea into the material tray of the aroma machine, spread it evenly according to the thickness of 3-5cm, put it into the aroma machine, dry it at a low temperature of 65℃, take it out after the moisture content of the white tea is reduced to 7%, and cool it to room temperature to obtain the finished white tea.
[0012] Furthermore, the picking standard of step S1 is: picking buds with a tenderness of one bud and one leaf, or one bud and one leaf just beginning to unfold, and do not mix damaged buds or buds affected by diseases and insect pests into the buds when picking.
[0013] Furthermore, in step S2, the thickness is controlled within 30 cm during stacking, and the stacking and placing are done lightly without squeezing.
[0014] Furthermore, the method of step S4 is as follows:
[0015] S4.1, air drying of leaves: After spreading evenly, do not turn over the green tea leaves, turn on the withering trough fan, with an air volume of 80%, cold air or room temperature for 1-2 hours to dry the moisture on the leaf surface; observe the air humidity in the withering workshop 20 minutes after the fan is turned on. When the air humidity in the workshop exceeds 90%, start the dehumidification device to control the humidity at 85%-90% to prevent this process from taking too long;
[0016] S4.2, light conditioning: After the moisture on the leaves of the tea leaves is dried, the fan of the withering trough is adjusted to: 50% air volume, cold air or room temperature, and the withering supplementary light is turned on to use yellow light to irradiate the tea leaves for light conditioning. When the thickness of the tea leaves is 2-3cm, the conditioning lasts for 8-12 hours, and stops when the leaves of the tea leaves are slightly curled and the leaf color changes from green to light green;
[0017] S4.3, Cold air dehumidification: After the light conditioning is completed, do not turn over or disturb the green tea leaves, turn off the supplementary light, and continue to blow air at the same air volume as the light conditioning for 10-12 hours to reduce the moisture content of the green tea leaves to below 35%;
[0018] S4.4, hot air color fixation: Take samples from the green tea leaves and test them. When the moisture content drops to 30-35%, keep the air volume at 80% unchanged, start the withering tank heating tube, and continue withering with 40°C hot air for 5-6 hours to fix the color of the green tea leaves. Observe under sunlight or full-spectrum light. When the color of the green tea leaves turns gray-green, proceed to step S4.5.
[0019] S4.5, Cold air setting: After color setting is completed, the air volume is reduced to 50-60%, and the moisture content of the green tea is reduced to 15%; at this point, the green tea has been processed into an undried white tea semi-finished product.
[0020] Furthermore, in step S4.2, when performing light conditioning, the lighting requirements are as follows: use LED light strips, and match 50-55W LED fill light strips for every square meter of withering trough spreading area; the light strips are arranged along the axis of the withering trough, 55-65cm away from the green spreading belt of the withering trough, the length of the light strips is equal to the green spreading area of the withering trough, one group is installed on each side, and the spacing between the light strips is adjusted according to the lateral width of the withering trough to ensure uniform lighting on the surface of the green tea after spreading; when using full-spectrum LED lights, use the MDX512 / RGB color temperature control device, and adjust it to full yellow light in this step.
[0021] Compared with the prior art, this solution has the following beneficial effects:
[0022] 1. This plan is based on the principle that the transformation of tea contents is affected by multiple factors such as temperature, humidity, and light. It is based on tea machine equipment, tea content transformation mechanism, etc., and through the control of major factors such as temperature, humidity, and light, it can accelerate and slow down the transformation process at different times, promote the transformation, formation and accumulation of multiple substances that are beneficial to the taste and aroma of the product, and form high-quality white tea with good taste, high umami, rich and lasting aroma.
[0023] 2. This scheme uses modern tea-making environment control and processing conditions to conduct multiple batches of comparative tests and summarize and analyze the processing process. It uses refined control as a means to form a relatively simple operation and fully quantified processing process processing system, which has the characteristics of being replicable, repeatable and popularizable, that is, whether it is a modern automatic tea factory or a traditional tea workshop, it can produce homogeneous products according to the process and parameters given in this scheme. It can effectively solve the problem of uneven product quality caused by the fact that the current production and processing technology of golden tea and white tea is mostly directly referenced and quoted from other varieties of white tea production plans.
[0024] 3. As one of the traditional famous teas in China, white tea is loved by consumers for its unique taste and health benefits. In order to improve the utilization rate of fresh golden tea leaves and enrich the variety of golden tea products, the trial production of white tea with fresh golden tea leaves has broad development potential. This plan quantifies and calibrates the processing technology and forms a complete and stable processing technology system. It has achieved the enrichment of the product line and the improvement of the quality of golden tea in the summer and autumn tea production seasons, which is of great significance in improving the utilization rate of fresh leaves, increasing the income of tea farmers and tea companies, and improving the industry benefits.
[0025] 4. As far as the production itself is concerned, the fresh leaf raw materials used in this plan are picked during the price trough period of the year. Compared with the production of green tea and black tea, the production process has fewer production process links, so the production cost is lower than that of green tea and black tea. At the same time, according to this processing technology, the production of golden tea and white tea requires less production line modification and lower investment for tea companies.
[0026] 5. Compared with the golden tea green tea and golden tea black tea produced in summer and autumn, this solution perfectly avoids the deficiency of golden tea green tea produced after the temperature rises, which has a slightly astringent taste. It can upgrade the golden tea summer and autumn products to a higher level, making them more valuable. It is storable and has the characteristics of better quality as it is stored for a certain period of time, which can better organize peak sales. Compared with white tea from other places, the white tea produced by this processing technology has a more transparent color, a more unique aroma, and a richer taste. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 The present invention is a flow chart of a method for producing and processing golden tea high-quality white tea. DETAILED DESCRIPTION
[0028] The present invention is further described in detail below through specific embodiments:
[0029] Example
[0030] like Figure 1 As shown, a method for producing and processing golden tea high-quality white tea comprises the following steps:
[0031] S1. Picking of green tea leaves: Starting from around the beginning of summer, pick the golden tea buds on site. After you feel the astringency when chewing them, you can choose the golden tea trees growing in a good ecological environment to pick fresh leaves as raw materials. The picking standard is: pick buds with one bud and one leaf, or buds with one bud and one leaf just beginning to unfold. Do not mix in damaged buds or buds affected by pests and diseases when picking, so as to reduce the subsequent screening workload from the source.
[0032] S2. Transportation: The picked green tea leaves are collected, stacked, temporarily stored and transported to the processing point using breathable hard frames (breathable plates or baskets can also be used); the thickness of the stacking should be controlled within 30cm, and they should be piled and placed lightly without squeezing to prevent damage to the leaf surface.
[0033] S3. Spreading and sorting: Spread the green tea leaves evenly on a heated withering trough equipped with LED fill light. The thickness should be controlled at 2-3 cm. Spread as thinly and evenly as possible. Remove impurities, diseased and insect-infested leaves, and leaves that do not meet the standards during the spreading process.
[0034] S4, withering: the leaves that have been spread and cleaned shall not be turned over again. According to the air volume, temperature, humidity and supplementary light parameters of the present invention, the leaves are air-dried, light-conditioned, cold-aired, hot-aired, and cold-aired to reduce moisture content of the green tea to 15%. The specific method is as follows:
[0035] S4.1. Leaf surface air drying: After spreading evenly, do not turn over the tea leaves any more, turn on the withering trough fan, and set the air volume to 80% (it can also be calculated according to the spreading area of the withering trough, and the air volume can be set to about 1200m / m2). 3 / h), cold air (room temperature) for 1-2h to dry the moisture on the leaf surface. Observe the air humidity in the withering workshop 20 minutes after the fan is turned on. When the air humidity in the workshop exceeds 90%, start the dehumidification device to control the humidity at 85%-90% to prevent this process from taking too long;
[0036] S4.2, Light conditioning: After the moisture on the tea leaves is dried, the withering trough fan is adjusted to: air volume 50% (it can also be calculated according to the paving area of the withering trough, and the air volume is set to about 750m per square meter 3 / h), cold wind (room temperature), turn on the withering supplementary light to use yellow light to irradiate the green tea leaves for light conditioning. When the thickness of the green tea leaves is 2-3cm, the conditioning lasts for 8-12h, until the leaves of the green tea leaves are slightly curled and the leaf color changes from green to light green, stop, and enter step S4.3;
[0037] When performing light conditioning, the lighting requirements are as follows: Use LED light strips, with 50-55W LED fill light strips for every square meter of withering trough spreading area; The light strips are arranged along the axis of the withering trough, 55-65cm away from the green spreading belt of the withering trough, and the length of the light strips is the same as the green spreading area of the withering trough. One set is installed on each side, and the spacing between the light strips is adjusted according to the horizontal width of the withering trough to ensure uniform lighting on the surface of the green tea after spreading; When using full-spectrum LED lights, use MDX512 / RGB color temperature control devices, and adjust to full yellow light (ie: R255, G255, B0) in this process;
[0038] S4.3, Cold air dehumidification: After the light conditioning is completed, do not turn over or disturb the green tea leaves, turn off the supplementary light, and continue to blow air at the same air volume as the light conditioning for 10-12 hours to reduce the moisture content of the green tea leaves to below 35%;
[0039] S4.4, hot air color fixation: Take samples from the green tea leaves and test them with a moisture meter. When the moisture content drops to 30-35%, keep the air volume at 80% unchanged, start the withering tank heating tube, and continue withering with 40℃ hot air for 5-6 hours to fix the color of the green tea leaves. Observe under sunlight or full-spectrum light. When the color of the green tea leaves turns gray-green, proceed to step S4.5;
[0040] S4.5, Cold air setting: After color setting is completed, reduce the air volume to 50-60% (it can also be calculated according to the withering trough and the paving area, about 750-900m per square meter). 3 / h), the moisture content of the green tea is reduced to 15%. So far, the green tea has been processed into undried white tea semi-finished products.
[0041] S5, drying: put the semi-finished white tea into the material tray of the aroma machine, spread it evenly according to the thickness of 3-5cm, put it into the aroma machine, dry it at a low temperature of 65℃, take it out after the moisture content of the white tea is reduced to 7%, and cool it to room temperature to obtain the finished white tea.
[0042] Notes in this embodiment:
[0043] 1. Avoid damaging the tea leaves during the picking process to maintain the integrity of the tea leaves and ensure the quality of white tea from the source.
[0044] 2. Before withering, the withering trough needs to be cleaned and disinfected to prevent the tea leaves from being contaminated.
[0045] 3. When making white tea, avoid turning the tea leaves over, and the withering trough needs to work continuously for a long time. The withering trough and auxiliary components such as the fill light must be maintained in advance to prevent downtime and losses.
[0046] 4. The temperature, humidity and wind control at each stage must be strictly implemented in accordance with the standards to ensure the quality of tea. The set values given in percentage for the air volume mentioned in this plan are the set values of the equipment used during production. The corresponding absolute values are converted according to the parameters of the actual equipment used. If other equipment is used to organize production using this technical plan, it should be converted according to the absolute values and parameters of the actual equipment used.
[0047] 5. The dried tea leaves should be packaged and stored in time to avoid moisture and odor.
[0048] 6. During the production process, the moisture content of the tea leaves should be tracked and measured according to the process and parameter requirements, so as to maintain the quality of the output products. It is recommended to use a halogen rapid moisture meter, and the main parameter performance meets the following requirements: moisture content measurement range: 0-100%, moisture display accuracy: 0.01%, weighing display accuracy: 0.001g.
[0049] The technical advantages of this solution are:
[0050] 1. Accurately control the temperature, humidity and wind speed during the withering process to ensure the stability and consistency of tea quality.
[0051] 2. Using yellow light can help promote the transformation of internal substances of tea leaves and enhance the aroma and taste of tea leaves.
[0052] 3. Reasonable drying process can not only retain the nutrients of tea, but also ensure the dryness of tea and extend the shelf life of tea.
[0053] 4. During the production process, the equipment is used throughout the whole process from the time the green tea leaves enter the processing stage. The drawbacks and problems of the traditional production process, such as being time-consuming, labor-intensive, and completely dependent on the experience of technicians, are all solved.
[0054] The above are only embodiments of the present invention, and common knowledge such as the known specific structures and / or characteristics in the scheme are not described in detail here. It should be pointed out that for those skilled in the art, several modifications and improvements can be made without departing from the structure of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.
Claims
1. A method for producing and processing golden tea high-quality white tea, characterized by: The steps include: S1. Tea leaf picking: Starting from around the beginning of summer, pick the golden tea buds on site. When you feel the astringency when chewing, you can choose the golden tea trees growing in a good ecological environment to pick fresh leaves as raw materials; S2, transportation: the picked green tea leaves are collected, stacked, temporarily stored and transported to the processing point in a breathable frame; S3, Spreading and Cleaning: Spread the green tea leaves evenly on a heated withering trough equipped with LED supplementary lights, with a thickness of 2-3 cm, and spread them thinly and evenly. During the spreading process, remove impurities, diseased and insect-infested leaves, and leaves that do not meet the standards; S4, withering: the leaves that have been spread and cleaned shall not be turned over again. According to the air volume, temperature, humidity and supplementary light parameters of the present invention, the leaves are air-dried, light-conditioned, cold-aired, hot-aired, and cold-aired to reduce moisture content of the green tea to 15%; S5, drying: put the semi-finished white tea into the material tray of the aroma machine, spread it evenly according to the thickness of 3-5cm, put it into the aroma machine, dry it at a low temperature of 65℃, take it out after the moisture content of the white tea is reduced to 7%, and cool it to room temperature to obtain the finished white tea.
2. The method for producing and processing golden tea high-quality white tea according to claim 1, characterized in that: The picking standard of step S1 is: picking buds with one bud and one leaf or one bud and one leaf just beginning to unfold, and do not mix damaged buds or buds affected by diseases and insect pests when picking.
3. The method for producing and processing golden tea high-quality white tea according to claim 1, characterized in that: In step S2, the thickness is controlled within 30 cm during stacking, and the materials are stacked and placed lightly without squeezing.
4. The method for producing and processing golden tea high-quality white tea according to claim 1, characterized in that: The method of step S4 is as follows: S4.1, air drying of leaves: After spreading evenly, do not turn over the green tea leaves, turn on the withering trough fan, with an air volume of 80%, cold air or room temperature for 1-2 hours to dry the moisture on the leaf surface; observe the air humidity in the withering workshop 20 minutes after the fan is turned on. When the air humidity in the workshop exceeds 90%, start the dehumidification device to control the humidity at 85%-90% to prevent this process from taking too long; S4.2, light conditioning: After the moisture on the leaves of the tea leaves is dried, the fan of the withering trough is adjusted to: 50% air volume, cold air or room temperature, and the withering supplementary light is turned on to use yellow light to irradiate the tea leaves for light conditioning. When the thickness of the tea leaves is 2-3cm, the conditioning lasts for 8-12 hours, and stops when the leaves of the tea leaves are slightly curled and the leaf color changes from green to light green; S4.3, Cold air dehumidification: After the light conditioning is completed, do not turn over or disturb the green tea leaves, turn off the supplementary light, and continue to blow air at the same air volume as the light conditioning for 10-12 hours to reduce the moisture content of the green tea leaves to below 35%; S4.4, hot air color fixation: Take samples from the green tea leaves and test them. When the moisture content drops to 30-35%, keep the air volume at 80% unchanged, start the withering tank heating tube, and continue withering with 40°C hot air for 5-6 hours to fix the color of the green tea leaves. Observe under sunlight or full-spectrum light. When the color of the green tea leaves turns gray-green, proceed to step S4.
5. S4.5, Cold air setting: After color setting is completed, the air volume is reduced to 50-60%, and the moisture content of the green tea is reduced to 15%; at this point, the green tea has been processed into an undried white tea semi-finished product.
5. The method for producing and processing golden tea high-quality white tea according to claim 4, characterized in that: In step S4.2, when performing light conditioning, the lighting requirements are as follows: use LED light strips, and match 50-55W LED fill light strips for every square meter of withering trough spreading area; the light strips are arranged along the axis of the withering trough, 55-65cm away from the green spreading belt of the withering trough, the length of the light strips is equal to the green spreading area of the withering trough, one group is installed on each side, and the spacing between the light strips is adjusted according to the lateral width of the withering trough to ensure uniform lighting on the surface of the green tea after spreading; when using full-spectrum LED lights, use the MDX512 / RGB color temperature control device, and adjust it to full yellow light in this step.