A kind of white tea withering method

Abstract

The present invention relates to the technical field of tea withering, and discloses the use of modern scientific and technological means, such as Internet of Things technology and big data analysis, to carry out refined management and monitoring of the withering process, by installing sensors to monitor the moisture content, temperature, humidity, wind speed, leaf thickness and light parameters of the tea, and combining artificial intelligence algorithms to predict the optimal withering time and conditions, so as to achieve a better withering effect and better retain the active ingredients in the tea. Compared with the traditional withering method, by accurately controlling factors such as temperature, humidity, wind speed and leaf thickness, the tea leaves undergo a more moderate biochemical reaction during the withering process, reducing the residue of bitter substances, while promoting the accumulation of beneficial ingredients, such as amino acids, soluble sugars, etc., so that the finished tea tastes fresher and sweeter, and the aroma is more intense and lasting.

Description

Technical Field

[0001] The invention relates to the technical field of tea withering, in particular to a white tea withering method. Background Art

[0002] Wilt Technology refers to the technology of gradually evaporating the moisture in fresh tea leaves by controlling environmental conditions (such as temperature, humidity, light, etc.) during the tea processing process, so that the tea leaves reach a high degree of dryness and form a specific flavor and aroma. The withering of white tea is an important step in making white tea. It involves drying fresh tea leaves under specific conditions to remove excess moisture and form the unique flavor and aroma of white tea.

[0003] The prior art includes:

[0004] Sun withering: Using the heat from the sun to help the tea leaves lose water.

[0005] Natural withering indoors: Dry and lose water in a cool, well-ventilated room.

[0006] Indoor heated withering: Use hot air blowers and other equipment to accelerate the water loss process of tea leaves.

[0007] Compound withering: combines the techniques of sunlight withering and indoor natural withering.

[0008] However, in the prior art, in the process of withering white tea, experience is mostly used to judge the withering process of tea leaves, which makes it impossible to industrialize the withering process, thus affecting the efficiency of withering white tea. Summary of the invention

[0009] In view of the deficiencies in the prior art, the present invention provides a white tea withering method.

[0010] To achieve the above object, the present invention provides the following technical solution: a white tea withering method,

[0011] Using modern scientific and technological means, such as Internet of Things technology and big data analysis, the withering process is managed and monitored in a refined manner. Sensors are installed to monitor the moisture content, temperature, humidity, wind speed, leaf thickness and light parameters of the tea leaves, and combined with artificial intelligence algorithms to predict the optimal withering time and conditions to achieve better withering effects, including the following steps:

[0012] Tea picking: Choose the right weather and time to pick fresh tea leaves;

[0013] Spreading and drying: Spreading the freshly picked tea leaves evenly on a specific surface, such as a water sieve, withering curtain or drying equipment;

[0014] Controlling environmental conditions: by adjusting environmental conditions such as temperature, humidity and light, the water in the tea leaves can be gradually evaporated;

[0015] Monitor and adjust: Check the condition of the tea leaves regularly and adjust the environmental conditions as needed to ensure the tea leaves are dried to the desired degree;

[0016] Drying: When the tea leaves reach the dry degree, further drying process is carried out to ensure the quality and shelf life of the tea leaves.

[0017] Preferably, during the tea picking process, tea leaves are classified according to their tenderness, picking time and location:

[0018] Tenderness of tea leaves:

[0019] Single bud (bud head): only pick one bud at the top of the new shoot of the tea tree;

[0020] One bud and one leaf: pick one bud and one young leaf;

[0021] One bud and two leaves: pick one bud and two young leaves;

[0022] One bud, three leaves or more: Pick one bud and three or more leaves;

[0023] Picking time:

[0024] Spring tea: tea leaves picked in spring;

[0025] Summer tea: tea picked in summer;

[0026] Autumn tea: tea picked in autumn;

[0027] Location:

[0028] Terminal bud: the bud at the top of the new shoot of the tea tree;

[0029] Middle bud: the bud in the middle of the new shoot of the tea tree;

[0030] Bottom buds: buds at the bottom of the new shoots of tea trees.

[0031] Preferably, an intelligent withering room is established, and the Internet of Things technology is used to monitor the temperature, humidity and other environmental parameters in the withering room in real time, and automatically adjust them to ensure the best withering conditions;

[0032] Predict and adjust the withering process through data analysis and artificial intelligence algorithms to improve the quality and consistency of white tea;

[0033] Different databases are established for different categories of tea to set better withering data.

[0034] Preferably, in terms of temperature control, the temperature is set within a reasonable range according to different withering stages and tea varieties;

[0035] In the early stage of withering, the temperature is slightly lower to promote the slow evaporation of water in the tea leaves, while avoiding excessively high temperatures that may cause premature loss of enzyme activity in the tea leaves;

[0036] In the middle and late stages of withering, the temperature is increased to accelerate the biochemical reaction of tea leaves and promote the transformation of their internal substances.

[0037] The temperature is controlled between 20℃ and 30℃, and the specific value can be adjusted according to the database and actual conditions.

[0038] Preferably, in terms of humidity control, the relative humidity is maintained at about 60% to 75%, which can ensure that the water in the tea leaves can evaporate smoothly without causing excessive water loss in the tea leaves and affecting their quality;

[0039] During the withering process, humidity control equipment can be installed to monitor and adjust the indoor humidity in real time to ensure that the tea leaves are in a suitable humidity environment.

[0040] The specific value can be adjusted according to the database and actual situation.

[0041] Preferably, in terms of wind speed control, in the early stage of withering, the wind speed is increased to promote rapid evaporation of water on the surface of the tea leaves and improve the withering efficiency;

[0042] In the later stage of withering, reduce the wind speed to prevent the water in the tea from being lost too quickly, which will affect the conversion of the substances contained in the tea.

[0043] The wind speed is controlled between 0.5m and 1m per second and can be adjusted according to the database and the state of the tea leaves and environmental conditions.

[0044] Preferably, the thickness of the leaves is controlled within a reasonable range, which not only ensures sufficient air circulation between the tea leaves, but also improves production efficiency;

[0045] The thickness of the spread leaves is controlled between 3 cm and 5 cm and can be adjusted according to the database and the variety and size of tea.

[0046] Preferably, a segmented withering technique is used:

[0047] The withering process is divided into several stages, and different parameters are adjusted in each stage according to the state and goals of the tea leaves:

[0048] In the first stage, the main purpose is to remove moisture from the surface of the tea leaves, using higher temperatures, higher wind speeds and thinner leaf thickness;

[0049] In the second stage, the focus is on promoting the transformation of tea substances, reducing temperature and wind speed, and increasing the thickness of the leaves;

[0050] In the third stage, final adjustments and optimizations are made to ensure that the tea leaves reach the optimal withering state.

[0051] Preferably, in terms of lighting, an LED light source is used to simulate natural lighting, and the light intensity and spectrum are controlled to promote photosynthesis of white tea and the formation of volatile aroma;

[0052] LED light sources can provide light of specific wavelengths, adjust the spectrum according to the physiological needs of plants, optimize photosynthesis and the production of secondary metabolites, and thus improve the quality of tea leaves;

[0053] At the same time, different lighting parameters are designed according to different categories of tea, and adjusted according to the database and the variety, size and state of the tea.

[0054] Preferably, during the withering process, microbial fermentation technology is also used to regulate the microbial community during the withering process to improve the flavor and health benefits of white tea:

[0055] The introduction of probiotics, such as lactobacillus and bifidobacterium, improves the health properties of white tea and enhances its benefits for intestinal health.

[0056] Compared with the prior art, the present invention provides a white tea withering method, which has the following beneficial effects:

[0057] 1. This white tea withering method can better preserve the active ingredients in tea leaves. Compared with the traditional withering method, this method can make the tea leaves undergo more moderate biochemical reactions during the withering process by precisely controlling factors such as temperature, humidity, wind speed and leaf thickness, thereby reducing the residual bitter substances and promoting the accumulation of beneficial ingredients such as amino acids and soluble sugars, making the finished tea taste fresher and sweeter, and the aroma more intense and lasting.

[0058] 2. This white tea withering method combines the advantages of traditional natural withering, heated withering and compound withering, and at the same time introduces modern scientific and technological means. It can flexibly adjust the withering parameters according to different tea varieties and seasonal characteristics, thereby producing white tea products with different characteristics and meeting the diverse needs of consumers.

[0059] 3. The white tea withering method improves production efficiency. It overcomes the disadvantages of traditional natural withering that is limited by weather conditions and has a long production cycle, and also solves the problem of inconsistent withering degrees of buds and leaves in heated withering. Through scientific and reasonable parameter control, the withering process can be completed in a shorter time and large-scale production can be achieved.

[0060] 4. The white tea withering method establishes a database and an intelligent withering room. Through the Internet of Things technology, the withering technical parameters can be adjusted in real time according to the real-time status of the tea leaves, thereby achieving a better withering process.

[0061] 5. This white tea withering method focuses on monitoring and controlling the environment, monitoring the temperature, humidity, wind speed and other parameters in the room in real time, and comparing them with the preset parameters to automatically adjust the equipment operation status to ensure that the withering process is always in the best state. At the same time, the cleaning and sanitation management of the withering room is strengthened to prevent external factors from affecting the quality of tea.

[0062] 6. The white tea withering method precisely controls factors such as temperature, humidity, wind speed and leaf thickness, so that the tea leaves undergo a more moderate biochemical reaction during the withering process. This reduces the residual bitter substances and promotes the accumulation of beneficial ingredients such as amino acids and soluble sugars. Therefore, the water extract and free amino acids in white tea are relatively high, and the tea polyphenols content is moderate, making the finished tea taste fresher and sweeter, and the aroma is more intense and lasting.

[0063] 7. The white tea withering method utilizes microbial fermentation technology to regulate the microbial community during the withering process of white tea, which can not only improve the flavor of white tea, but also introduce probiotics, such as lactic acid bacteria and bifidobacteria, to improve the health attributes of white tea and enhance its benefits to intestinal health. By regulating the microbial community, the content of antioxidant and anti-inflammatory components in white tea can be increased, thereby enhancing its health benefits. DETAILED DESCRIPTION

[0064] 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 making creative work are within the scope of protection of the present invention.

[0065] A white tea withering method, characterized in that:

[0066] Using modern scientific and technological means, such as Internet of Things technology and big data analysis, the withering process is managed and monitored in a refined manner. Sensors are installed to monitor the moisture content, temperature, humidity, wind speed, leaf thickness and light parameters of the tea leaves, and combined with artificial intelligence algorithms to predict the optimal withering time and conditions to achieve better withering effects, including the following steps:

[0067] Tea picking: Choose the right weather and time to pick fresh tea leaves. During the tea picking process, the tea leaves are classified according to their tenderness, picking time and location:

[0068] Tenderness of tea leaves:

[0069] Single bud (bud head): only pick one bud at the top of the new shoot of the tea tree;

[0070] One bud and one leaf: pick one bud and one young leaf;

[0071] One bud and two leaves: pick one bud and two young leaves;

[0072] One bud, three leaves or more: Pick one bud and three or more leaves;

[0073] Picking time:

[0074] Spring tea: tea leaves picked in spring;

[0075] Summer tea: tea picked in summer;

[0076] Autumn tea: tea picked in autumn;

[0077] Location:

[0078] Terminal bud: the bud at the top of the new shoot of the tea tree;

[0079] Middle bud: the bud in the middle of the new shoot of the tea tree;

[0080] Bottom buds: buds at the bottom of the new shoots of tea trees.

[0081] Establish an intelligent withering room, use the Internet of Things technology to monitor the temperature, humidity and other environmental parameters in the withering room in real time, and automatically adjust them to ensure the best withering conditions;

[0082] Predict and adjust the withering process through data analysis and artificial intelligence algorithms to improve the quality and consistency of white tea;

[0083] Different databases are established for different categories of tea to set better withering data.

[0084] Spreading and drying: Spreading the freshly picked tea leaves evenly on a specific surface, such as a water sieve, withering curtain or drying equipment;

[0085] Controlling environmental conditions: by adjusting environmental conditions such as temperature, humidity and light, the water in the tea leaves can be gradually evaporated;

[0086] Monitor and adjust: Check the condition of the tea leaves regularly and adjust the environmental conditions as needed to ensure the tea leaves are dried to the desired degree;

[0087] In terms of temperature control, the temperature should be set within a reasonable range according to different withering stages and tea varieties;

[0088] In the early stage of withering, the temperature is slightly lower to promote the slow evaporation of water in the tea leaves, while avoiding excessively high temperatures that may cause premature loss of enzyme activity in the tea leaves;

[0089] In the middle and late stages of withering, the temperature is increased to accelerate the biochemical reaction of tea leaves and promote the transformation of their internal substances.

[0090] The temperature is controlled between 20℃ and 30℃, and the specific value can be adjusted according to the database and actual conditions.

[0091] In terms of humidity control, keeping the relative humidity at around 60% to 75% can ensure that the water in the tea leaves can evaporate smoothly without causing excessive water loss and affecting the quality of the tea leaves.

[0092] During the withering process, humidity control equipment can be installed to monitor and adjust the indoor humidity in real time to ensure that the tea leaves are in a suitable humidity environment.

[0093] The specific value can be adjusted according to the database and actual situation.

[0094] In terms of wind speed control, in the early stage of withering, increase the wind speed to promote rapid evaporation of water on the surface of tea leaves and improve withering efficiency;

[0095] In the later stage of withering, reduce the wind speed to prevent the water in the tea from being lost too quickly, which will affect the conversion of the substances contained in the tea.

[0096] The wind speed is controlled between 0.5m and 1m per second and can be adjusted according to the database and the state of the tea leaves and environmental conditions.

[0097] In terms of leaf thickness, controlling the leaf thickness within a reasonable range not only ensures sufficient air circulation between the tea leaves, but also improves production efficiency;

[0098] The thickness of the spread leaves is controlled between 3 cm and 5 cm and can be adjusted according to the database and the variety and size of tea.

[0099] Using segmented withering technology:

[0100] The withering process is divided into several stages, and different parameters are adjusted in each stage according to the state and goals of the tea leaves:

[0101] In the first stage, the main purpose is to remove moisture from the surface of the tea leaves, using higher temperatures, higher wind speeds and thinner leaf thickness;

[0102] In the second stage, the focus is on promoting the transformation of tea substances, reducing temperature and wind speed, and increasing the thickness of the leaves;

[0103] In the third stage, final adjustments and optimizations are made to ensure that the tea leaves reach the optimal withering state.

[0104] In terms of lighting, LED light sources are used to simulate natural lighting, and the light intensity and spectrum are controlled to promote the photosynthesis of white tea and the formation of volatile aroma;

[0105] LED light sources can provide light of specific wavelengths, adjust the spectrum according to the physiological needs of plants, optimize photosynthesis and the production of secondary metabolites, and thus improve the quality of tea leaves;

[0106] At the same time, different lighting parameters are designed according to different categories of tea, and adjusted according to the database and the variety, size and state of the tea.

[0107] During the withering process, microbial fermentation technology is also used to regulate the microbial community during the withering process to improve the flavor and health benefits of white tea:

[0108] The introduction of probiotics, such as lactobacillus and bifidobacterium, improves the health properties of white tea and enhances its benefits for intestinal health.

[0109] Drying: When the tea leaves reach the dry degree, further drying process is carried out to ensure the quality and shelf life of the tea leaves.

[0110] 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 white tea withering method, characterized in that: Using modern scientific and technological means, such as Internet of Things technology and big data analysis, the withering process is managed and monitored in a refined manner. Sensors are installed to monitor the moisture content, temperature, humidity, wind speed, leaf thickness and light parameters of the tea leaves, and combined with artificial intelligence algorithms to predict the optimal withering time and conditions to achieve better withering effects, including the following steps: Tea picking: Choose the right weather and time to pick fresh tea leaves; Spreading and drying: Spreading the freshly picked tea leaves evenly on a specific surface, such as a water sieve, withering curtain or drying equipment; Controlling environmental conditions: by adjusting environmental conditions such as temperature, humidity and light, the water in the tea leaves can be gradually evaporated; Monitor and adjust: Check the condition of the tea leaves regularly and adjust the environmental conditions as needed to ensure the tea leaves are dried to the desired degree; Drying: When the tea leaves reach the dry degree, further drying process is carried out to ensure the quality and shelf life of the tea leaves.

2. A white tea withering method according to claim 1, characterized in that: During the tea picking process, tea leaves are classified according to their tenderness, picking time and location: Tenderness of tea leaves: Single bud (bud head): only pick one bud at the top of the new shoot of the tea tree; One bud and one leaf: pick one bud and one young leaf; One bud and two leaves: pick one bud and two young leaves; One bud, three leaves or more: Pick one bud and three or more leaves; Picking time: Spring tea: tea leaves picked in spring; Summer tea: tea picked in summer; Autumn tea: tea picked in autumn; Location: Terminal bud: the bud at the top of the new shoot of the tea tree; Middle bud: the bud in the middle of the new shoot of the tea tree; Bottom buds: buds at the bottom of the new shoots of tea trees.

3. A white tea withering method according to claim 1, characterized in that: Establish an intelligent withering room, use the Internet of Things technology to monitor the temperature, humidity and other environmental parameters in the withering room in real time, and automatically adjust them to ensure the best withering conditions; Predict and adjust the withering process through data analysis and artificial intelligence algorithms to improve the quality and consistency of white tea; Different databases are established for different categories of tea to set better withering data.

4. A white tea withering method according to claim 1, characterized in that: In terms of temperature control, the temperature should be set within a reasonable range according to different withering stages and tea varieties; In the early stage of withering, the temperature is slightly lower to promote the slow evaporation of water in the tea leaves, while avoiding excessively high temperatures that may cause premature loss of enzyme activity in the tea leaves; In the middle and late stages of withering, the temperature is increased to accelerate the biochemical reaction of tea leaves and promote the transformation of their internal substances. The temperature is controlled between 20℃ and 30℃, and the specific value can be adjusted according to the database and actual conditions.

5. A white tea withering method according to claim 1, characterized in that: In terms of humidity control, keeping the relative humidity at around 60% to 75% can ensure that the water in the tea leaves can evaporate smoothly without causing excessive water loss and affecting the quality of the tea leaves. During the withering process, humidity control equipment can be installed to monitor and adjust the indoor humidity in real time to ensure that the tea leaves are in a suitable humidity environment. The specific value can be adjusted according to the database and actual situation.

6. A white tea withering method according to claim 1, characterized in that: In terms of wind speed control, in the early stage of withering, increase the wind speed to promote rapid evaporation of water on the surface of tea leaves and improve withering efficiency; In the later stage of withering, reduce the wind speed to prevent the water in the tea from being lost too quickly, which will affect the conversion of the substances contained in the tea. The wind speed is controlled between 0.5m and 1m per second and can be adjusted according to the database and the state of the tea leaves and environmental conditions.

7. A white tea withering method according to claim 1, characterized in that: In terms of leaf thickness, controlling the leaf thickness within a reasonable range not only ensures sufficient air circulation between the tea leaves, but also improves production efficiency; The thickness of the spread leaves is controlled between 3 cm and 5 cm and can be adjusted according to the database and the variety and size of tea.

8. A white tea withering method according to claim 1, characterized in that: Using segmented withering technology: The withering process is divided into several stages, and different parameters are adjusted in each stage according to the state and goals of the tea leaves: In the first stage, the main purpose is to remove moisture from the surface of the tea leaves, using higher temperatures, higher wind speeds and thinner leaf thickness; In the second stage, the focus is on promoting the transformation of tea substances, reducing temperature and wind speed, and increasing the thickness of the leaves; In the third stage, final adjustments and optimizations are made to ensure that the tea leaves reach the optimal withering state.

9. A white tea withering method according to claim 1, characterized in that: In terms of lighting, LED light sources are used to simulate natural lighting, and the light intensity and spectrum are controlled to promote the photosynthesis of white tea and the formation of volatile aroma; LED light sources can provide light of specific wavelengths, adjust the spectrum according to the physiological needs of plants, optimize photosynthesis and the production of secondary metabolites, and thus improve the quality of tea leaves; At the same time, different lighting parameters are designed according to different categories of tea, and adjusted according to the database and the variety, size and state of the tea.

10. A white tea withering method according to claim 1, characterized in that: During the withering process, microbial fermentation technology is also used to regulate the microbial community during the withering process to improve the flavor and health benefits of white tea: The introduction of probiotics, such as lactobacillus and bifidobacterium, improves the health properties of white tea and enhances its benefits for intestinal health.