Processing method of high-quality white tea

Abstract

The invention discloses a processing method of high-quality white tea, which comprises the following steps: (1) picking: picking strong single buds with straight and uniform bud heads and even, neat, fresh and tender bud leaves; (2) withering: spreading for 1-3cm indoors, and controlling the temperature to be 25-28 DEG C, the relative humidity to be 72-79% and the time to be 8-28h; (3) drying: drying in a drying oven, controlling the temperature to be 60-68 DEG C, the relative humidity to be 20-30% and the time to be 2-8 hours; (4) sorting and impurity removal: screening the dried white tea, and removing coarse stems and crushed powder; and (5) aging: aging in an aging box, and controlling the temperature to be 18-28 DEG C and the oxygen concentration to be 23-28%. The invention relates to the technical field of white tea processing, and particularly provides a processing method of high-quality white tea.

Description

Technical Field

[0001] The invention relates to the technical field of white tea processing, in particular to a method for processing high-quality white tea. Background Art

[0002] White tea is a slightly fermented tea. It is made by drying the tea leaves in the sun or over a slow fire without withering or rolling them. It has the quality characteristics of complete buds, full of hairs, fresh fragrance, clear yellow-green soup, and light and sweet taste. Due to its unique taste, white tea is increasingly favored by consumers. The aging of white tea is a series of changes that occur during its storage. The catechins in tea polyphenols are oxidized and polymerized, which reduces the astringency of the tea and increases the mellowness of the taste. The content and type of amino acids will change, affecting the taste and aroma of the tea. During the aging process, caffeine tends to decrease, which reduces the bitterness of the tea soup, reduces the astringency, reduces the irritation, increases the viscosity of the tea soup, and makes the tea soup taste richer.

[0003] The aging of white tea is closely related to its storage environment. In order to produce high-quality old white tea, it is necessary to ensure that the storage environment is dry, cool, and light-proof. During the aging process, oxygen molecules react with tea leaves to a certain extent, so the environment cannot be too sealed to isolate oxygen. However, excessive air may cause the white tea to absorb moisture and deteriorate. Summary of the invention

[0004] In view of the above situation, the technical problem to be solved by the present invention is that the existing white tea processing cannot accurately control the sealing, moisture-proof and ventilation conditions during the aging process to promote the reaction between tea leaves and oxygen molecules, which affects the quality of white tea and the stability of tea leaves between batches.

[0005] The present invention provides the following technical invention: A method for processing high-quality white tea proposed by the present invention comprises the following steps:

[0006] (1) Picking: Pick strong single buds with straight and even bud heads and even and tender bud leaves;

[0007] (2) Withering: Spread 1-3 cm flat indoors, control the temperature at 25-28°C, relative humidity at 72%-79%, and wither for 8-28 hours;

[0008] (3) Drying: Drying in an oven at a temperature of 60 to 68°C and a relative humidity of 20% to 30% for 2 to 8 hours;

[0009] (4) Sorting and removing impurities: Screen the dried white tea to remove the coarse stems and debris;

[0010] (5) Aging: Aging is carried out in an aging box with a controlled temperature of 18-28°C and an oxygen concentration of 23-28%.

[0011] Optimal technical solution 1: The withering is controlled at a temperature of 26° C., a relative humidity of 75%, and a time of 18 hours.

[0012] Optimal technical solution 2: The drying is controlled at a temperature of 65° C., a relative humidity of 25%, and a time of 6 hours.

[0013] Optimal technical solution three: the aging control temperature is 25° C. and the oxygen concentration is 26%.

[0014] Preferred technical solution four: the aging box includes a box body and a stirring shaft rotatably installed in the aging bin inside the box body, the stirring shaft is provided with a stirring rod, the stirring rod is arranged in a C-shaped structure, a stirring motor is provided on one side of the box body, and the power output shaft of the stirring motor is connected to the stirring shaft, and a sealing door is hingedly provided on the upper side of the box body for sealing the aging bin, and a heating block and a temperature sensor are arranged in the aging bin;

[0015] In order to precisely control the internal oxygen content, an oxygen supplement structure is also included, including an air pump, an air pipe and an oxygen sensor. The air pump is installed on the outside of the box and connected to an external air source. The air pipe is installed in the aging bin and connected to the air pump. A plurality of air outlet nozzles are evenly distributed along the length direction of the air pipe.

[0016] Preferred technical solution five: an exhaust window is provided on one side of the box body, a sealing chamber is provided in the box body, and a sealing plate for sealing the exhaust window is slidably provided in the sealing chamber, and an electric telescopic rod is also provided in the sealing chamber, and the free end of the electric telescopic rod is connected to the sealing plate for controlling the sealing plate.

[0017] Preferred technical solution six: The sealed door is also hingedly provided with an observation window, and opening the observation window facilitates taking out the tea leaves for observation and tasting.

[0018] Preferred technical solution seven: The box body is also provided with a controller, and the air pump, electric telescopic rod, stirring motor, heating block, temperature sensor and oxygen sensor are all electrically connected to the controller.

[0019] The present invention proposes a method for processing high-quality white tea, and the beneficial effects achieved by adopting the above scheme are as follows:

[0020] (1) White tea processing uses a constant temperature and humidity method to achieve withering and drying, reducing quality differences between batches;

[0021] (2) The aging of white tea is accelerated by using a self-made aging box. At the same time, the aging temperature and oxygen content are accurately controlled by an air pump, an electric telescopic rod, a stirring motor, a heating block, a temperature sensor, and an oxygen sensor, so that the white tea can be well aged. This avoids insufficient aging and prevents the white tea from absorbing moisture and deteriorating due to frequent ventilation, thereby further improving the quality of the white tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0023] Figure 1 Schematic diagram of the aging box structure of a high-quality white tea processing method proposed by the present invention Figure 1 ;

[0024] Figure 2 Schematic diagram of the aging box structure of a high-quality white tea processing method proposed by the present invention Figure 2 .

[0025] Among them, 1. box body, 2. aging bin, 3. stirring shaft, 4. stirring rod, 5. stirring motor, 6. sealing door, 7. observation window, 8. air pump, 9. air pipe, 10. exhaust window, 11. sealing bin, 12. sealing plate, 13. electric telescopic rod. DETAILED DESCRIPTION

[0026] The following will clearly and completely describe the technology in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] The present invention provides a method for processing high-quality white tea, which specifically comprises the following steps:

[0029] (1) Picking: Pick strong single buds with straight and even bud heads and even and tender bud leaves;

[0030] (2) Withering: Spread 1-3 cm flat indoors, control the temperature at 25°C, relative humidity at 72%, and wither for 25 hours;

[0031] (3) Drying: Drying in an oven at 60°C and 30% relative humidity for 6 hours;

[0032] (4) Sorting and removing impurities: Screen the dried white tea to remove the coarse stems and debris;

[0033] (5) Aging: Aging is carried out in an aging box with a controlled temperature of 18°C ​​and an oxygen concentration of 23%.

[0034] Example 2

[0035] A method for processing high-quality white tea, comprising the following steps:

[0036] (1) Picking: Pick strong single buds with straight and even bud heads and even and tender bud leaves;

[0037] (2) Withering: Spread 1-3 cm flat in the room, control the temperature at 28°C, relative humidity at 79%, time 8;

[0038] (3) Drying: Drying in an oven at a controlled temperature of 68°C and a relative humidity of 20% for 2 h;

[0039] (4) Sorting and removing impurities: Screen the dried white tea to remove the coarse stems and debris;

[0040] (5) Aging: Aging is carried out in an aging box with a controlled temperature of 28°C and an oxygen concentration of 28%.

[0041] Example 3

[0042] A method for processing high-quality white tea, comprising the following steps:

[0043] (1) Picking: Pick strong single buds with straight and even bud heads and even and tender bud leaves;

[0044] (2) Withering: Spread 1-3 cm flat in the room, control the temperature at 26°C, relative humidity at 75%, and wither for 18 hours;

[0045] (3) Drying: Drying in an oven at 65°C and 25% relative humidity for 6 hours;

[0046] (4) Sorting and removing impurities: Screen the dried white tea to remove the coarse stems and debris;

[0047] (5) Aging: Aging is carried out in an aging box with a controlled temperature of 25°C and an oxygen concentration of 26%.

[0048] The aging box includes a box body 1 and a stirring shaft 3 rotatably mounted on an aging bin 2 inside the box body 1. A stirring rod 4 is arranged on the stirring shaft 3. The stirring rod 4 is arranged in a C-shaped structure. A stirring motor 5 is arranged on one side of the box body 1, and a power output shaft of the stirring motor 5 is connected to the stirring shaft 3. A sealing door 6 is hingedly provided on the box body 1 for sealing the aging bin 2. An observation window 7 is hingedly provided on the sealing door 6. Opening the observation window 7 facilitates taking out tea leaves for observation and tasting. A heating block and a temperature sensor are arranged in the aging bin 2.

[0049] In order to precisely control the internal oxygen content, an oxygen supplement structure is also included, including an air pump 8, an air pipe 9 and an oxygen sensor. The air pump 8 is installed on the outside of the box body 1 and is connected to an external air source. The air pipe 9 is installed in the aging bin 2 and is connected to the air pump 8. A plurality of groups of air outlet nozzles are evenly distributed along the length direction of the air pipe 9. An exhaust window 10 is provided on one side of the box body 1, a sealing bin 11 is provided in the box body 1, and a sealing plate 12 for sealing the exhaust window 10 is slidably provided in the sealing bin 11. An electric telescopic rod 13 is also provided in the sealing bin 11. The free end of the electric telescopic rod 13 is connected to the sealing plate 12 for controlling the sealing plate 12.

[0050] The box body 1 is also provided with a controller 14 , and the air pump 8 , the electric telescopic rod 13 , the stirring motor 5 , the heating block, the temperature sensor and the oxygen sensor are all electrically connected to the controller 14 .

[0051] When in use, put the aged white tea into the aging bin 2, place it evenly, close the sealing door 6, control the internal temperature at 18-28°C through the heating block and temperature sensor, drive the stirring shaft 3 to rotate through the stirring motor 5, and then drive the stirring rod 4 to slowly turn the internal white tea, promote contact with oxygen, and promote aging. The internal oxygen concentration is monitored by the oxygen sensor. The oxygen concentration is 23-28%. When it is low, the sealing plate 12 is driven by the electric telescopic rod 13 to open the sealed exhaust window 10. At the same time, the external air source is sent into the aging bin 2 through the air pump 8 and the air pipe 9 to achieve accurate and efficient ventilation and prevent the entry of air moisture.

[0052] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, material or apparatus including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, material or apparatus.

[0053] 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 method for processing high-quality white tea, characterized in that: The following steps are involved: (1) Picking: Pick strong single buds with straight and even bud heads and even and tender bud leaves; (2) Withering: Spread 1-3 cm flat indoors, control the temperature at 25-28°C, relative humidity at 72%-79%, and wither for 8-28 hours; (3) Drying: Drying in an oven at a temperature of 60 to 68°C and a relative humidity of 20% to 30% for 2 to 8 hours; (4) Sorting and removing impurities: Screen the dried white tea to remove the coarse stems and debris; (5) Aging: Aging is carried out in an aging box with a controlled temperature of 18-28°C and an oxygen concentration of 23-28%.

2. The method for processing high-quality white tea according to claim 1, characterized in that: The withering was controlled at a temperature of 26° C., a relative humidity of 75%, and a time of 18 h.

3. The method for processing high-quality white tea according to claim 1, characterized in that: The drying is controlled at a temperature of 65° C., a relative humidity of 25%, and a time of 6 hours.

4. The method for processing high-quality white tea according to claim 1, characterized in that The aging was controlled at a temperature of 25° C. and an oxygen concentration of 26%.

5. The method for processing high-quality white tea according to claim 1, characterized in that: The aging box comprises a box body (1) and a stirring shaft (3) rotatably mounted on an aging bin (2) inside the box body (1); a stirring rod (4) is arranged on the stirring shaft (3); the stirring rod (4) is arranged in a C-shaped structure; a stirring motor (5) is arranged on one side of the box body (1); and a power output shaft of the stirring motor (5) is connected to the stirring shaft (3); a sealing door (6) is hingedly provided on the box body (1) for sealing the aging bin (2); an observation window (7) is hingedly provided on the sealing door (6); and the observation window (7) is opened to facilitate taking out tea leaves for observation and tasting; a heating block and a temperature sensor are arranged inside the aging bin (2); The invention also comprises an oxygen replenishing structure, comprising an air pump (8), an air pipe (9) and an oxygen sensor, wherein the air pump (8) is installed on the outside of the box body (1) and connected to an external air source, the air pipe (9) is installed in the aging bin (2) and connected to the air pump (8), and a plurality of air outlet nozzles are evenly distributed on the air pipe (9) along the length direction; an exhaust window (10) is provided on one side of the box body (1), a sealing bin (11) is provided in the box body (1), and a sealing plate (12) for sealing the exhaust window (10) is slidably provided in the sealing bin (11), and an electric telescopic rod (13) is also provided in the sealing bin (11), and the free end of the electric telescopic rod (13) is connected to the sealing plate (12) for controlling the sealing plate (12).

6. The method for processing high-quality white tea according to claim 5, characterized in that: The box body (1) is also provided with a controller (14), and the air pump (8), the electric telescopic rod (13), the stirring motor (5), the heating block, the temperature sensor and the oxygen sensor are all electrically connected to the controller (14).

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