Magnetic induction temperature control and humidity control processing method of sweet and mellow white tea

Abstract

The invention provides a magnetic induction temperature-control humidity-control processing method of sweet and mellow white tea, which comprises the following steps: 1) picking a fresh tea tree leaf raw material with one bud and one leaf and one bud and three leaves, putting the fresh tea tree leaf raw material into magnetic induction equipment for magnetic temperature-control withering treatment, controlling the magnetic field intensity and the magnetic induction withering temperature, and controlling the magnetic induction withering moisture content to be 20-35%; (2) transferring the magnetized and withered raw materials into a magnetic induction drying machine for primary drying treatment, controlling the magnetic field intensity and the magnetic induction primary drying temperature, controlling the moisture content of the magnetic induction primary dried leaves to be 10-12%, spreading for cooling, and then sealing and packaging; 3) putting into magnetic induction equipment, and controlling the magnetic field intensity, the magnetic induction temperature, the magnetic induction humidity and the magnetic induction alcoholization time until the water content reaches 8-9%; and 4) putting the white tea into magnetic induction equipment, controlling the magnetic field intensity, the magnetic induction temperature and the magnetic induction secondary alcoholization time until the water content reaches 5-6%, and processing to obtain the sweet and mellow white tea. The problems of insufficient sweet and mellow taste conversion, overlong alcoholization time and the like in white tea processing are solved by adopting magnetic withering treatment of a magnetic induction physical field and a magnetic induction temperature and humidity control alcoholization technology, the flavor quality of the white tea is effectively improved, and the sweet and mellow white tea is obtained through processing.

Description

Technical Field

[0001] The invention belongs to the field of tea processing, and in particular relates to a magnetic induction temperature and humidity control processing method for sweet and mellow white tea. Background Art

[0002] As one of the six major types of tea, white tea has seen a steady increase in production in recent years, with its production areas expanding. A slightly fermented tea, white tea boasts a rich, fragrant aroma and honeyed aroma. Its diverse bioactivities, including antioxidant properties, immune-boosting properties, and metabolic regulation, have earned it a strong consumer following. The white tea industry has experienced rapid growth, with production increasing by an average of approximately 30% annually over the past decade, making it one of the fastest-growing teas. However, the white tea industry has long been plagued by issues such as outdated processing technology and equipment, and widespread product homogeneity. To address these issues, the industry is continuously exploring new processing technologies and methods to enhance the quality and market competitiveness of white tea.

[0003] Traditional white tea processing relies on long withering, traditional drying, and aging processes, relying heavily on the environment and processing experience. This process is limited by long processing times, high labor intensity, and poor quality stability. With technological advancements, intelligent and automated temperature and humidity control technologies are increasingly being applied to tea processing. However, the application of magnetic induction temperature and humidity control technology in tea processing is still relatively limited, and its application in white tea processing has not yet been reported. Summary of the Invention

[0004] In order to solve the above technical problems, the purpose of the present invention is to provide a magnetic induction temperature and humidity control processing technology for sweet and mellow white tea, which adopts magnetic withering treatment of magnetic induction physical field and magnetic induction temperature and humidity control aging technology to solve the problems of insufficient sweet and mellow conversion and too long aging time in white tea processing.

[0005] In order to achieve the above-mentioned purpose of the present invention, the present invention adopts the following technical solutions: A magnetic induction temperature and humidity control processing method for sweet and mellow white tea comprises the following steps: (1) Picking fresh tea leaves with one bud and one leaf to one bud and three leaves, placing the fresh tea leaves in a magnetic induction device for magnetization withering treatment, controlling the magnetic field intensity, magnetic induction withering temperature, and magnetic induction withering humidity, and magnetic induction withering until the moisture content reaches 20% to 35%; (2) placing the withered leaf raw material from step (1) into a magnetic induction dryer for primary drying, controlling the moisture content to 10% to 12%, and sealing and packaging after cooling; (3) placing the initially roasted tea leaves from step (2) into a magnetic induction device for alcoholization treatment, controlling the magnetic field intensity, magnetic induction temperature, humidity, and alcoholization time until the moisture content reaches 8% to 9%; (4) The raw materials of step (3) are placed in a magnetic induction device for secondary alcoholization treatment, and the magnetic field strength, magnetic induction temperature, humidity and alcoholization time are controlled until the moisture content reaches 5% to 6%, thereby obtaining sweet and mellow white tea.

[0006] The magnetic induction temperature and humidity control processing method for sweet and mellow white tea comprises the following steps: in step (1): the magnetic field intensity is controlled at 0.5-1.5 mT, the thickness of the magnetic induction withered leaves is 2 cm-4 cm, the magnetic induction temperature is controlled at 25°C-28°C, and the magnetic induction withering humidity is controlled at 50%-60%; the magnetic induction withering time is 2-4 hours, until the moisture content of the withered leaves drops to 20%-35% and the green smell is lost.

[0007] Preferably, in step (1), the magnetic field intensity is controlled at 0.8 to 1.3 mT, and the magnetic induction withering time is 2 to 3 hours.

[0008] The magnetic induction temperature and humidity control processing method for sweet and mellow white tea, in step (2): the temperature of magnetic induction drying is 80℃~100℃, and the magnetic field strength is controlled at 3.0~5.0 mT.

[0009] Preferably, in step (2): the temperature of the magnetic induction drying is 85°C to 95°C, and the magnetic field strength is controlled at 3.5 to 4.5 mT.

[0010] The magnetic induction temperature and humidity control processing method for sweet and mellow white tea, in step (3): the magnetic field intensity is controlled at 1.0-1.8 mT, the magnetic induction temperature is controlled at 60-70°C, the humidity is controlled at 70%-80%, and the aging time is 20-35 hours, until the moisture content reaches 8%-9%.

[0011] Preferably, in step (3): the magnetic field intensity is controlled at 1.2-1.6 mT, the magnetic induction temperature is controlled at 63-68°C, the humidity is controlled at 72%-77%, and the aging time is 21-32 h.

[0012] The magnetic induction temperature and humidity control processing method for sweet and mellow white tea comprises the following steps: in step (4): the magnetic field intensity is controlled at 2.0-3.0 mT, the magnetic induction temperature is controlled at 40-50°C, the humidity is controlled at 70%-80%, and the aging time is 15-30 h, until the moisture content reaches 5%-6%.

[0013] Preferably, in step (4): the magnetic field intensity is controlled at 2.3-2.8 mT; the magnetic induction temperature is controlled at 43-48°C; the humidity is controlled at 73%-78%; and the aging time is 16-28 h.

[0014] The beneficial effects of the present invention are as follows: The present invention uses magnetic induction temperature and humidity control technology to precisely control the temperature and humidity of the processing environment. This can promote the direction and rate of enzymatic oxidation and microbial activity within the tea leaves, solving problems such as insufficient sweet and mellow flavor conversion and excessive aging time in white tea processing. This gives white tea a unique sweet and mellow taste and aroma, effectively improving the flavor quality of white tea and producing sweet and mellow white tea. At the same time, this technology can also improve the yield and stability of white tea, reduce production costs, and enhance market competitiveness. The present invention adopts magnetic induction temperature and humidity control technology, utilizing the principle of magnetic induction, and achieves precise control of the temperature and humidity of the processing environment by precisely controlling the heating and cooling systems, as well as the humidity control device. This technology can significantly improve the precision and stability of white tea processing, thereby enhancing the quality of white tea. Furthermore, magnetic induction temperature and humidity control technology has the advantages of energy conservation, environmental protection, ease of operation, and maintenance, providing new technical support for the sustainable development of the white tea industry. DETAILED DESCRIPTION

[0015] The present invention will be further described below with reference to specific embodiments. Example 1

[0016] (1) Fresh tea leaves with one bud and three leaves were picked and placed in a magnetic induction device for magnetization withering treatment. The magnetic field intensity was controlled at 0.6 mT, the thickness of the magnetically withered leaves was 2 cm, the magnetic induction temperature was controlled at 25°C, and the magnetic withering humidity was controlled at 50%. The magnetic withering time was 2.2 h, until the water content of the withered leaves dropped to 20.5% and the green smell was lost. (2) Place the withered leaf raw material from step (1) into a magnetic induction dryer for initial drying at a temperature of 82°C and a magnetic field intensity of 3.2 mT, with the moisture content controlled at 12%. After cooling, seal and package. (3) The initially roasted tea leaves from step (2) were placed in a magnetic induction device for alcoholization treatment, with the magnetic field intensity controlled at 1.0 mT, the temperature controlled at 63 °C, the humidity controlled at 72%, and the alcoholization time at 20 h, until the moisture content reached 9%; (4) The raw materials of step (3) are placed in a magnetic induction device for secondary alcoholization treatment. The magnetic field intensity is controlled at 2.0 mT, the temperature is controlled at 45 °C, and the alcoholization time is 16 h, until the moisture content reaches 6%, and sweet and mellow white tea is obtained. Example 2

[0017] (1) Fresh tea leaves with one bud and three leaves were picked and placed in a magnetic induction device for magnetization withering treatment. The magnetic field intensity was controlled at 0.7 mT, the thickness of the magnetically withered leaves was 2.3 cm, the magnetic induction temperature was controlled at 25.5 °C, and the magnetic withering humidity was controlled at 53%. The magnetic withering time was 2.6 h, until the water content of the withered leaves dropped to 21.5% and the green smell was lost. (2) Place the withered leaf raw material from step (1) into a magnetic induction dryer for initial drying at a temperature of 88°C, a magnetic field intensity of 3.6 mT, and a moisture content of 11%. After cooling, seal and package. (3) The raw material of the initially roasted tea leaves in step (2) is placed in a magnetic induction device for alcoholization treatment, with the magnetic field intensity controlled at 1.2 mT, the temperature controlled at 65 °C, the humidity controlled at 75%, and the alcoholization time 22 h, until the moisture content reaches 8.5%; (4) The raw materials of step (3) are placed in a magnetic induction device for secondary alcoholization treatment. The magnetic field intensity is controlled at 2.3 mT and the temperature is controlled at 46 °C until the moisture content reaches 5.5%. The alcoholization time is 20 h, and sweet and mellow white tea is obtained. Example 3

[0018] (1) Fresh tea leaves with one bud and three leaves were picked and placed in a magnetic induction device for magnetization withering treatment. The magnetic field intensity was controlled at 0.85 mT, the thickness of the magnetically withered leaves was 3.2 cm, the magnetic induction temperature was controlled at 26.8°C, and the magnetic withering humidity was controlled at 56%. The magnetic withering time was 2.9 h, until the water content of the withered leaves dropped to 23.6% and the green smell was lost. (2) Place the withered leaf raw material of step (1) into a magnetic induction dryer for initial drying at a temperature of 93°C and a magnetic field intensity of 4.1 mT, with the moisture content controlled at 11.5%. After cooling, seal and package. (3) The raw material of the initially roasted tea leaves in step (2) is placed in a magnetic induction device for alcoholization treatment, with the magnetic field intensity controlled at 1.5 mT, the temperature controlled at 68 °C, the humidity controlled at 77%, and the alcoholization time controlled at 28 h, until the moisture content reaches 8.5%; (4) The raw materials of step (3) are placed in a magnetic induction device for secondary alcoholization treatment. The magnetic field intensity is controlled at 2.5 mT, the temperature is controlled at 48 °C, and the alcoholization time is 24 h, until the moisture content reaches 5.5%, and sweet and mellow white tea is obtained. Control Example

[0019] (1) Pick fresh tea leaves with one bud and three leaves from tea trees, and dehydrate the tea leaves by spreading them out at room temperature for 48 hours until the moisture content is within 30%; (2) Drying the withered leaf raw material in step (1) by charcoal roasting or electric roasting in two stages: primary roasting (100-120°C) and secondary roasting (80-90°C). The moisture content is within 8.5%. After cooling, the leaves are sealed and packaged. (3) The tea leaves of step (2) are placed in a cool and ventilated storage room for natural aging for 6 months, and the traditional white tea is obtained by processing.

[0020] The beneficial effects of the present invention are further demonstrated below in conjunction with corresponding experiments.

[0021]

[0022] As can be seen from the table above, the sweet and mellow new process white tea prepared in Examples 1 to 3 of the present invention has high-quality flavor characteristics of sweet and mellow taste, sweet and fragrant, and the sensory quality score is more than 3 points higher than the control traditional process white tea, and the sensory quality is significantly better than the traditional process white tea.

[0023] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention are included in the scope of protection of the present invention.

Claims

1. A magnetic induction temperature and humidity control processing method for sweet and mellow white tea, characterized in that The following steps are involved: (1) Picking fresh tea leaves with one bud and one leaf to one bud and three leaves, placing the fresh tea leaves in a magnetic induction device for magnetization withering treatment, controlling the magnetic field intensity, magnetic induction withering temperature, and magnetic induction withering humidity, and magnetic induction withering until the moisture content reaches 20% to 35%; (2) placing the withered leaf raw material from step (1) into a magnetic induction dryer for primary drying, controlling the moisture content to 10% to 12%, and sealing and packaging after cooling; (3) placing the initially roasted tea leaves from step (2) into a magnetic induction device for alcoholization treatment, controlling the magnetic field intensity, magnetic induction temperature, humidity, and alcoholization time until the moisture content reaches 8% to 9%; (4) The raw materials of step (3) are placed in a magnetic induction device for secondary alcoholization treatment, and the magnetic field strength, magnetic induction temperature, humidity and alcoholization time are controlled until the moisture content reaches 5% to 6%, thereby obtaining sweet and mellow white tea.

2. The method for processing sweet and mellow white tea by magnetic induction temperature and humidity control according to claim 1, characterized in that In step (1): the magnetic field intensity is controlled at 0.5-1.5 mT, the thickness of the magnetically induced withered leaves is 2 cm-4 cm, the magnetically induced temperature is controlled at 25°C-28°C, and the magnetically induced withering humidity is controlled at 50%-60%; the magnetically induced withering time is 2-4 hours, until the water content of the withered leaves drops to 20%-35% and the green gas is lost.

3. The magnetic induction temperature and humidity control processing method for sweet and mellow white tea according to claim 2, characterized in that In step (1): the magnetic field intensity is controlled at 0.8-1.3 mT, and the magnetic induction withering time is 2-3 h.

4. The method for processing sweet and mellow white tea by magnetic induction temperature and humidity control according to claim 1, characterized in that In step (2): the temperature of magnetic induction drying is 80°C to 100°C, and the magnetic field strength is controlled at 3.0 to 5.0 mT.

5. The method for processing sweet and mellow white tea by magnetic induction temperature and humidity control according to claim 4, characterized in that In step (2): the temperature of magnetic induction drying is 85°C to 95°C, and the magnetic field strength is controlled at 3.5 to 4.5 mT.

6. The magnetic induction temperature and humidity control processing method for sweet and mellow white tea according to claim 1, characterized in that In step (3): the magnetic field intensity is controlled at 1.0-1.8 mT, the magnetic induction temperature is controlled at 60-70°C, the humidity is controlled at 70%-80%, and the aging time is 20-35 h, until the moisture content reaches 8%-9%.

7. The method for processing sweet and mellow white tea by magnetic induction temperature and humidity control according to claim 6, characterized in that In step (3): the magnetic field intensity is controlled at 1.2-1.6 mT, the magnetic induction temperature is controlled at 63-68 °C, the humidity is controlled at 72%-77%, and the aging time is 21-32 h.

8. The method for processing sweet and mellow white tea by magnetic induction temperature and humidity control according to claim 1, characterized in that In step (4): the magnetic field intensity is controlled at 2.0-3.0 mT, the magnetic induction temperature is controlled at 40-50°C, the humidity is controlled at 70%-80%, and the aging time is 15-30 h, until the moisture content reaches 5%-6%.

9. The method for processing sweet and mellow white tea by magnetic induction temperature and humidity control according to claim 8, characterized in that In step (4): the magnetic field intensity is controlled at 2.3 to 2.8 mT; the magnetic induction temperature is controlled at 43 to 48°C; the humidity is controlled at 73% to 78%; and the aging time is 16 to 28 h.

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