Making process of jujube bud white tea

Abstract

The invention provides a making technology of jujube bud white tea, and relates to the technical field of tea making. The making process of the jujube bud white tea comprises the following steps: S1, picking and selecting tea leaves; s2, performing a withering process: uniformly spreading the selected white tea tender shoots on a water sieve, and performing the withering process; s3, carrying out nest stacking fermentation: stacking the taken white tea together, and carrying out nest stacking fermentation; s4, aroma enhancement of the white tea: spreading the stacked jujube bud white tea on a water sieve, and performing aroma enhancement of the jujube bud white tea; s5, finely selecting the primary white tea, and selecting the primary white tea subjected to fragrance extraction; s6, packaging and product production are conducted, specifically, the finished tea obtained after fine selection is completed is packaged; the method comprises the following steps: S1, picking tea; s2, performing withering treatment; s3, stacking; s4, fragrance extraction; s5, selecting finished fine tea; and S6, packaging and producing: when the manufacturing process is used, defective products in the white tea can be picked out, and meanwhile, finished tea leaves can be classified and packaged through the packaging and producing step.

Description

Technical Field

[0001] The invention relates to the technical field of tea making, in particular to a making process of jujube bud white tea. Background Art

[0002] White tea, lightly fermented tea (fermentation degree 20-30m), such as Baihao Yinzhen and Bai Mudan, are not fried or kneaded during processing. The tender tea leaves with fuzzy back are only dried in the sun or with a low fire, leaving the white fuzz intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian Province. It is also grown in Liping County, Guizhou Province. There are several types of white tea, including "Yinzhen", "Bai Mudan", "Gongmei" and "Shoumei". The white hair of white tea is visible. The more famous ones are Baihao Yinzhen and Bai Mudan from northern Fujian and Ningbo.

[0003] At present, the production process of white tea is relatively simple, and the tea is often picked directly during the manufacturing process. This method can easily result in poor quality of the finished tea after picking and manufacturing. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a production process for jujube bud white tea, which solves the problem that the jujube buds are often directly picked during the production process, which easily results in poor quality of the finished tea after picking and manufacturing.

[0005] 8. To achieve the above purpose, the present invention is implemented by the following technical scheme: A production process of jujube bud white tea, comprising the following steps:

[0006] S1. Tea picking and selection

[0007] First, choose the right weather and time to go to the designated location to pick the tea leaves and select them. When the selection is completed, proceed to the next step.

[0008] S2. Withering process

[0009] Evenly spread the selected white tea buds on the water sieve for withering process. When withering is completed, proceed to the next operation step;

[0010] S3. Fermentation in piles

[0011] The withered white tea is taken out from the water screen, and the taken white tea is piled together for fermentation in a pile, and the next operation step is carried out after the fermentation is completed;

[0012] S4. Enhance the aroma of white tea

[0013] Spread the jujube bud white tea after the fermentation is completed on the water sieve and put it into the drying tool to enhance the aroma of the jujube bud white tea. When the aroma is enhanced, proceed to the next step;

[0014] S5. Select the raw white tea

[0015] After the aroma is enhanced, the raw white tea is carefully selected, and after the selection is completed, the next step is carried out;

[0016] S6. Packaging and production

[0017] The finished tea is packaged after selection.

[0018] Preferably, in step S1:

[0019] A. The picking period of white tea is divided into spring and autumn. The best time is from around Qingming Festival in April to early May and from late July to late August. The picking time is controlled between 12 noon and 3 pm.

[0020] B. The best place to pick white tea is between 500m and 1100m above sea level.

[0021] C. The picked jujube buds can be divided into one bud and two leaves or one bud and three leaves. When picking tea, use the index finger and thumb to hold the middle of the young stalk between the leaves, and use the elastic force of the two fingers to pick the tea leaves;

[0022] D. After picking, select the tea leaves with better color. The selection standard is one bud and two leaves or one bud and three leaves.

[0023] Preferably, in step S2:

[0024] A. The time for withering is to move the water sieves from the room to the sun one by one in the morning when the weather is good. Note that they need to be exposed to the sun with the backlight. When the buds at the back are finished, the buds at the front are exposed to the sun just right. At this time, the water sieves are taken back to the room one by one. Note that when the buds are withering, you need to pay attention to the temperature on the water sieves at all times to prevent the buds from being exposed to the sun and breaking the veins, resulting in poor water loss.

[0025] B. The withering time of white tea is controlled within 72 hours;

[0026] C. The dryness of the white tea leaves after withering needs to reach 90%;

[0027] Preferably, in step S3:

[0028] A. The height of the white tea stack should be between 40-60cm and covered with sacks;

[0029] B. The fermentation time of white tea should be controlled within 72 hours. Note: The fermentation process of white tea should be determined according to the type and water content of the tea. If the water content of the tea is high, the corresponding fermentation time needs to be extended.

[0030] C. During the process of stacking, the enzymes in the white tea will gradually decompose the protein and polysaccharides in the white tea, producing a series of beneficial substances, such as tea polyphenols and catechins;

[0031] Preferably, in step S4:

[0032] A. The height of the white tea leaves should be controlled between 4cm and 6cm;

[0033] B. The temperature in the drying tool is controlled at about 55°;

[0034] C. Drying time is controlled within 3 hours;

[0035] Preferably, in step S5:

[0036] A. Look with your eyes and select the finished tea that is uniform and in good condition, with thick and full leaves, smooth and shiny buds, and full of vitality and dense white hairs;

[0037] B. Smell the white tea and select the best white tea with dry aroma and no musty or sour smell;

[0038] C. Classify the finished products into high, medium and low grades, and conduct trial brewing to observe the quality of the finished products;

[0039] Preferably, in step S6:

[0040] D. The packaging can be divided into two types: fine packaging and regular packaging, and can also be divided into gift packaging boxes and tin packaging boxes;

[0041] A. Premium packaging is used to package premium tea leaves;

[0042] Conventional packaging is used to package mid-range and low-grade tea;

[0043] The present invention provides a production process of jujube bud white tea, which has the following beneficial effects:

[0044] 1. The present invention comprises the following steps: S1. picking tea leaves; S2: withering treatment; S3: piling; S4: aroma enhancement; S5: selecting finished fine tea leaves; and S6: packaging and producing. When the production process is used, defective white tea leaves can be selected out, and the finished tea leaves can be classified and packaged through the packaging and producing steps. DETAILED DESCRIPTION

[0045] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0046] Embodiment 1:

[0047] The embodiment of the present invention provides a production process of jujube bud white tea, comprising the following steps:

[0048] S1. Tea picking and selection

[0049] First, choose the right weather and time to go to the designated location to pick the tea leaves and select them. When the selection is completed, proceed to the next step.

[0050] S2. Withering process

[0051] Evenly spread the selected white tea buds on the water sieve for withering process. When withering is completed, proceed to the next operation step;

[0052] S3. Fermentation in piles

[0053] The withered white tea is taken out from the water screen, and the taken white tea is piled together for fermentation in a pile, and the next operation step is carried out after the fermentation is completed;

[0054] S4. Enhance the aroma of white tea

[0055] Spread the jujube bud white tea after the fermentation is completed on the water sieve and put it into the drying tool to enhance the aroma of the jujube bud white tea. When the aroma is enhanced, proceed to the next step;

[0056] S5. Select the raw white tea

[0057] After the aroma is enhanced, the raw white tea is carefully selected, and after the selection is completed, the next step is carried out;

[0058] S6. Packaging and production

[0059] Packing the finished tea after selection;

[0060] In step S1:

[0061] A. The picking period of white tea is divided into spring and autumn. The best time is from around Qingming Festival in April to early May and from late July to late August. The picking time is controlled between 12 noon and 3 pm.

[0062] B. The best place to pick white tea is between 500m and 1100m above sea level.

[0063] C. The picked jujube buds can be divided into one bud and two leaves or one bud and three leaves. When picking tea, use the index finger and thumb to hold the middle of the young stalk between the leaves, and use the elastic force of the two fingers to pick the tea leaves;

[0064] D. After picking, select the tea leaves with better color. The selection standard is one bud and two leaves or one bud and three leaves.

[0065] In step S2:

[0066] A. The time for withering is to move the water sieves from the room to the sun one by one in the morning when the weather is good. Note that they need to be exposed to the sun with the backlight. When the buds at the back are finished, the buds at the front are exposed to the sun just right. At this time, the water sieves are taken back to the room one by one. Note that when the buds are withering, you need to pay attention to the temperature on the water sieves at all times to prevent the buds from being exposed to the sun and breaking the veins, resulting in poor water loss.

[0067] B. The withering time of white tea is controlled within 72 hours;

[0068] C. The dryness of the white tea leaves after withering needs to reach 90%;

[0069] In step S3:

[0070] A. The height of the white tea stack should be between 40-60cm and covered with sacks;

[0071] B. The fermentation time of white tea should be controlled within 72 hours. Note: The fermentation process of white tea should be determined according to the type and water content of the tea. If the water content of the tea is high, the corresponding fermentation time needs to be extended.

[0072] C. During the process of stacking, the enzymes in the white tea will gradually decompose the protein and polysaccharides in the white tea, producing a series of beneficial substances, such as tea polyphenols and catechins;

[0073] In step S4:

[0074] A. The height of the white tea leaves should be controlled between 4cm and 6cm;

[0075] B. The temperature in the drying tool is controlled at about 55°;

[0076] C. Drying time is controlled within 3 hours;

[0077] In step S5:

[0078] A. Look with your eyes and select the finished tea that is uniform and in good condition, with thick and full leaves, smooth and shiny buds, and full of vitality and dense white hairs;

[0079] B. Smell the white tea and select the best white tea with dry aroma and no musty or sour smell;

[0080] C. Classify the finished products into high, medium and low grades, and conduct trial brewing to observe the quality of the finished products;

[0081] In step S6:

[0082] A. The packaging can be divided into two types: fine packaging and regular packaging, and can also be divided into gift packaging boxes and tin packaging boxes;

[0083] B. Premium packaging is used to package premium tea leaves;

[0084] C. Conventional packaging is used to package mid-range and low-grade tea;

[0085] Embodiment 2: The embodiment of the present invention provides a production process of jujube bud white tea, comprising the following steps:

[0086] S1. Tea picking and selection

[0087] First, choose the right weather and time to go to the designated location to pick the tea leaves and select them. When the selection is completed, proceed to the next step.

[0088] S2. Withering process

[0089] Evenly spread the selected white tea buds on the water sieve for withering process. When withering is completed, proceed to the next operation step;

[0090] S3. Fermentation in piles

[0091] The withered white tea is taken out from the water screen, and the taken white tea is piled together for fermentation in a pile, and the next operation step is carried out after the fermentation is completed;

[0092] S4. Enhance the aroma of white tea

[0093] Spread the jujube bud white tea after the fermentation is completed on the water sieve and put it into the drying tool to enhance the aroma of the jujube bud white tea. When the aroma is enhanced, proceed to the next step;

[0094] S5. Select the raw white tea

[0095] After the aroma is enhanced, the raw white tea is carefully selected, and after the selection is completed, the next step is carried out;

[0096] S6. Packaging and production

[0097] Packing the finished tea after selection;

[0098] In step S1:

[0099] A. The picking period of white tea is divided into spring and autumn. The best time is from around Qingming Festival in April to early May and from late July to late August. The picking time is controlled between 12 noon and 3 pm.

[0100] B. The best place to pick white tea is between 500m and 1100m above sea level.

[0101] C. The picked jujube buds can be divided into one bud and two leaves or one bud and three leaves. When picking tea, use the index finger and thumb to hold the middle of the young stalk between the leaves, and use the elastic force of the two fingers to pick the tea leaves;

[0102] D. After picking, select the tea leaves with better color. The selection standard is one bud and two leaves or one bud and three leaves.

[0103] In step S2:

[0104] A. The time for withering is to move the water sieves from the room to the sun one by one in the morning when the weather is good. Note that they need to be exposed to the sun with the backlight. When the buds at the back are finished, the buds at the front are exposed to the sun just right. At this time, the water sieves are taken back to the room one by one. Note that when the buds are withering, you need to pay attention to the temperature on the water sieves at all times to prevent the buds from being exposed to the sun and breaking the veins, resulting in poor water loss.

[0105] B. The withering time of white tea is controlled within 72 hours;

[0106] C. The dryness of the white tea leaves after withering needs to reach 90%;

[0107] In step S3:

[0108] A. The height of the white tea stack should be between 40-60cm and covered with sacks;

[0109] B. The fermentation time of white tea should be controlled within 72 hours. Note: The fermentation process of white tea should be determined according to the type and water content of the tea. If the water content of the tea is high, the corresponding fermentation time needs to be extended.

[0110] C. During the process of stacking, the enzymes in the white tea will gradually decompose the protein and polysaccharides in the white tea, producing a series of beneficial substances, such as tea polyphenols and catechins;

[0111] In step S4:

[0112] A. The height of the white tea leaves should be controlled between 4cm and 6cm;

[0113] B. The temperature in the drying tool is controlled at about 55°;

[0114] C. Drying time is controlled within 3 hours;

[0115] In step S5:

[0116] A. Look with your eyes and select the finished tea that is uniform and in good condition, with thick and full leaves, smooth and shiny buds, and full of vitality and dense white hairs;

[0117] B. Smell the white tea and select the best white tea with dry aroma and no musty or sour smell;

[0118] C. Classify the finished products into high, medium and low grades, and conduct trial brewing to observe the quality of the finished products;

[0119] In step S6:

[0120] A. The packaging can be divided into two types: fine packaging and regular packaging, and can also be divided into gift packaging boxes and tin packaging boxes;

[0121] B. Premium packaging is used to package premium tea leaves;

[0122] C. Conventional packaging is used to package mid-range and low-grade tea;

[0123] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for producing jujube bud white tea, characterized in that: The following steps are involved: S1. Tea picking and selection First, choose the right weather and time to go to the designated location to pick the tea leaves and select them. When the selection is completed, proceed to the next step; S2. Withering process Evenly spread the selected white tea buds on the water sieve for withering process. When withering is completed, proceed to the next operation step; S3. Fermentation in piles The withered white tea is taken out from the water screen, and the taken white tea is piled together for fermentation in a pile, and the next operation step is carried out after the fermentation is completed; S4. Enhance the aroma of white tea Spread the jujube bud white tea after the fermentation is completed on the water sieve and put it into the drying tool to enhance the aroma of the jujube bud white tea. When the aroma is enhanced, proceed to the next step; S5. Select the raw white tea After the aroma is enhanced, the raw white tea is carefully selected, and after the selection is completed, the next step is carried out; S6. Packaging and production The finished tea is packaged after selection.

2. The process for making jujube bud white tea according to claim 1, characterized in that: In step S1: A. The picking period of white tea is divided into spring and autumn. The best time is from around Qingming Festival in April to early May and from late July to late August. The picking time is controlled between 12 noon and 3 pm. B. The best place to pick white tea is between 500m and 1100m above sea level. C. The picked jujube buds can be divided into one bud and two leaves or one bud and three leaves. When picking tea, use the index finger and thumb to hold the middle of the young stalk between the leaves, and use the elastic force of the two fingers to pick the tea leaves; D. After picking, the tea leaves with better color will be selected. The selection standard is one bud and two leaves or one bud and three leaves.

3. The production process of a jujube bud white tea according to claim 1, characterized in that: In step S2: A. The time for withering is to move the water sieves from the room to the sun one by one in the morning when the weather is good. Note that they need to be exposed to the sun with the backlight. When the buds at the back are finished, the buds at the front are exposed to the sun just right. At this time, the water sieves are taken back to the room one by one. Note that when the buds are withering, you need to pay attention to the temperature on the water sieves at all times to prevent the buds from being exposed to the sun and breaking the veins, resulting in poor water loss. B. The withering time of white tea is controlled within 72 hours; C. The dryness of the young white tea leaves after withering needs to reach 90%.

4. The process for making jujube bud white tea according to claim 1, characterized in that: In step S3: A. The height of the white tea stack should be between 40-60cm and covered with sacks; B. The fermentation time of white tea should be controlled within 72 hours. Note: The fermentation process of white tea should be determined according to the type and water content of the tea. If the water content of the tea is high, the corresponding fermentation time needs to be extended. C. During the stacking process, the enzymes in the white tea will gradually break down the proteins and polysaccharides in the white tea, producing a series of beneficial substances such as tea polyphenols and catechins.

5. The production process of the jujube bud white tea according to claim 1, characterized in that: In step S4: A. The height of the white tea leaves should be controlled between 4cm and 6cm; B. The temperature in the drying tool is controlled at about 55°; C. The drying time is controlled within 3 hours.

6. The process for making jujube bud white tea according to claim 1, characterized in that: In step S5: A. Look with your eyes and select the finished tea that is uniform and in good condition, with thick and full leaves, smooth and shiny buds, and full of vitality and dense white hairs; B. Smell the white tea and select the best white tea with dry aroma and no musty or sour smell; C. Classify the finished products into high, medium and low grades, conduct trial brewing and observe the quality of the finished products.

7. The process for making jujube bud white tea according to claim 1, characterized in that: In step S6: A. The packaging can be divided into two types: fine packaging and regular packaging, and can also be divided into gift packaging boxes and tin packaging boxes; B. Premium packaging is used to package premium tea leaves; C. Conventional packaging is used to package mid-range and low-grade tea.