Production process of steamed white tea

Abstract

The present invention discloses a steamed white tea production process, which comprises the following process steps: S1, raw material selection: Fuding white tea or white tea in other production areas is selected, the white tea is mainly subjected to natural withering and drying, is not fried or kneaded, and retains the natural flavor in tea leaves, and the white tea in other production areas comprises Baihao silver needle, Gongmei and Shoumei, and is naturally fermented; s2, on the basis of the existing white tea, carrying out a one-steaming and one-baking mode, a two-steaming and two-baking mode and a three-steaming and three-baking mode by adopting a modern process; s3, performing fixation and low-temperature drying treatment on the white tea through high-temperature steam; and S4, carrying out aging treatment on the steamed white tea dried at low temperature. On the basis of the existing white tea, a modern process is adopted to carry out a one-steaming one-baking type, a two-steaming two-baking type and a three-steaming three-baking type, the raw material white tea is steamed, and tea wax on the surface layer of the raw material white tea is destroyed, so that the steamed white tea is refreshing and sweet, green grass gas is reduced, aging is accelerated, the taste of the steamed white tea is further promoted to be more mellow and resistant to soaking, and the taste of the steamed white tea is improved. And the soup of the tea is stronger.

Description

Technical Field

[0001] The invention relates to the technical field of white tea processing, in particular to a production process of steamed white tea. Background Art

[0002] White tea is a slightly fermented tea, produced through a series of processes including plucking, withering, piling, drying, and packaging. It boasts intact buds, a fresh aroma, a clear yellow-green tea liquor, and a sweet aftertaste. Rich in nutrients, such as amino acids, tea polyphenols, vitamin A, and flavonoids like dihydromyricetin, white tea exhibits a bitter, grassy, ​​and bland flavor, but its sensory qualities are somewhat limited. White tea also exhibits a cold nature, making it unsuitable for consumption by those with poor intestinal function, the elderly, pregnant women, or children.

[0003] The Chinese patent document with the announcement number CN106509216A belongs to the field of tea processing technology, and specifically relates to a production process of ancient tree white tea, including the steps of material selection, withering, micro-fermentation, low-temperature drying, aroma enhancement, low-temperature drying, and storage. The beneficial effects of the present invention are: (1) The ancient tree white tea produced by the present invention is white with silver hairs, plump buds, and has the beauty of green makeup and white snow. (2) The present invention adopts the method of natural withering, micro-fermentation, and low-temperature low-temperature drying to effectively prevent the loss of nutrients and fragrance of the ancient tree white tea. The micro-fermentation process can remove the bitterness in the ancient tree white tea. (3) The ancient tree white tea produced by the present invention has a bright yellow soup color, a fresh taste, no bitterness or astringency, a unique aroma, a floral fragrance in the tea fragrance, a mellow and sweet aftertaste, and an endless aftertaste. (4) The production method of the present invention is simple, the ancient tree white tea has a novel taste, a unique tea fragrance, and is more popular with the public.

[0004] The above-mentioned existing technology does not perform steaming optimization treatment on white tea, resulting in poor taste of white tea after production, and the soup is not rich and durable enough. Therefore, it is necessary to develop a new production process for steaming white tea to solve the above-mentioned technical problems. Summary of the Invention

[0005] The purpose of the present invention is to provide a production process of steamed white tea to solve the problem that the existing technology proposed in the above background technology does not perform steaming optimization treatment on white tea, resulting in poor taste of the white tea after production, insufficient richness of the soup and poor resistance to brewing.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a production process of steamed white tea, comprising the following process steps: S1, raw material selection, selecting Fuding white tea or white tea from other production areas, the white tea is mainly withered and dried naturally, without frying or rolling, so as to retain the natural flavor of the tea leaves, and the white tea from other production areas includes Baihao Yinzhen, Bai Mudan, Gongmei, and Shoumei, which are naturally fermented; S2, based on the existing white tea, adopting modern technology to perform one-steaming-one-baking, two-steaming-two-baking, and three-steaming-three-baking methods; S3, placing the white tea on a steaming tray for steaming, and the white tea is withered and dried at low temperature with high-temperature steam; S4, aging the steamed and low-temperature-dried white tea.

[0007] Preferably, in the steaming and drying method in step S2, the processed white tea is placed in a steaming device (including a bamboo steamer and a steam withering machine), steam is used to quickly penetrate the leaf pulp to destroy the oxidase activity, the temperature is controlled at 100°C, the drying time is 0.5-3 minutes, and after steaming, it is dried at 42 degrees.

[0008] Preferably, in the two-steaming and two-drying method, the existing processed white tea is first steamed for a time slightly longer than the first steaming, which is 2-5 minutes, and then dried at a temperature of 42 degrees.

[0009] Preferably, the three-steaming and three-baking drying method includes the first steaming and baking (primary preparation), the second steaming and baking (optimization) and the third steaming and baking (maturation).

[0010] Preferably, the steaming time in step S3 is determined according to the age or tenderness of the raw tea. For tender tea such as Baihao Yinzhen, it is steamed for 5 seconds to 60 seconds. For old tea such as Shoumei and Gongmei, it is steamed for 25 seconds to 3 minutes. The number of steaming times is determined according to the taste and the aging time.

[0011] Preferably, the aging time of the white tea in step S4 is controlled to be 3-10 years, which is 3-5 years faster than the conversion of ordinary white tea.

[0012] Preferably, the temperature of the white tea aging in step S4 is controlled at 15-25° C., and the humidity of the white tea aging is controlled at 40%-60% RH.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] The present invention adopts modern technology to carry out one-steaming-one-drying, two-steaming-two-drying and three-steaming-three-drying processes on the basis of existing white tea. By steaming the raw white tea, the tea wax on the surface of the raw white tea is destroyed, so that the steamed white tea is refreshing and sweet, the grassy smell is reduced and the aging is accelerated, and the taste of the steamed white tea is further improved, the brewing resistance is improved, and the tea soup is more rich. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a flow chart of the overall process steps of the present invention. DETAILED DESCRIPTION

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0017] See also Figure 1 The present invention provides an embodiment: a production process of steamed white tea, comprising the following process steps: S1, selecting raw materials, selecting Fuding white tea or white tea from other production areas, and mainly withering and drying the white tea naturally without frying or rolling, so as to retain the natural flavor of the tea leaves. White tea from other production areas, including Baihao Yinzhen, Bai Mudan, Gongmei, and Shoumei, adopt natural fermentation; S2, based on the existing white tea, adopting modern technology to perform one-steaming-one-baking, two-steaming-two-baking, and three-steaming-three-baking methods; S3, placing the white tea on a steaming tray for steaming, and subjecting the white tea to high-temperature steaming and low-temperature drying treatment; S4, aging the steamed and low-temperature dried white tea.

[0018] Furthermore, in the steaming and drying method in step S2, the processed white tea is placed in a steaming device (including a bamboo steamer and a steam withering machine), and steam is used to quickly penetrate the leaf pulp to destroy the activity of oxidase. The temperature is controlled at 100°C and the drying time is 0.5-3 minutes. The purpose is to inhibit the oxidation of tea polyphenols, retain chlorophyll, and form the "three greens" characteristics (green in the dry tea, green in the soup, and green in the leaf bottom). After steaming, the tea is quickly cooled to reduce the leaf temperature and avoid yellowing. The tea is gently kneaded or not kneaded (such as Enshi Yu Lu) to retain the integrity of the buds and leaves, or kneaded until the cells are broken (favorable for flavor precipitation).

[0019] Furthermore, in the double steaming and double baking method, the existing processed white tea is first steamed for a time slightly longer than the first steaming, which is 2-5 minutes. The second steaming allows the tea leaves to absorb enough moisture; the second baking ensures uniform drying inside and outside to prevent mildew. During the two steaming and baking processes, the substances contained in the tea leaves (such as polysaccharides and amino acids) are further decomposed, and the aroma changes from "fresh and refreshing" to "sweet and mellow" and "aged and fragrant".

[0020] Furthermore, the three-steaming and three-baking drying method includes a first steaming and baking (primary preparation), a second steaming and baking (optimization) and a third steaming and baking (maturation). During the three steaming and baking processes, low-boiling-point grassy substances gradually evaporate, and high-boiling-point aromatic substances (such as aldehydes and ketones) accumulate, forming a progression of "tender fragrance → sweet fragrance → mature fragrance". Multiple steaming and baking allow tea polyphenols to be more fully oxidized, reducing the bitterness, decomposing polysaccharides into monosaccharides, and making the tea soup sweeter.

[0021] Furthermore, the steaming time in step S3 is determined according to the age or tenderness of the raw tea. For tender tea such as Baihao Yinzhen, it is necessary to steam for 5 seconds to 60 seconds. For old tea such as Shoumei and Gongmei, it is necessary to steam for 25 seconds to 3 minutes. The number of steaming times is determined according to the taste and the aging time used.

[0022] Furthermore, in step S4, the aging time of the white tea is controlled to be 3-10 years, which is 3-5 years faster than that of ordinary white tea. The aged white tea forms a typical "aged aroma" and may be accompanied by jujube aroma and lotus leaf aroma (Shoumei / Gongmei are more likely to appear). The aroma of the hair turns into a steady honey aroma, with a deep yellow to orange-red color and high transparency. The tea polyphenols are oxidized and degraded (down to less than 10%), the bitterness basically disappears, the polysaccharides and amino acids are fully converted, the tea soup is mellow and sweet, and the aftertaste is long-lasting.

[0023] Furthermore, the temperature of the white tea aging in step S4 is controlled at 15-25°C. The temperature affects the oxidation and conversion rate of the substances contained in the tea leaves (tea polyphenols, amino acids, polysaccharides, etc.). Low temperature (<15°C): the conversion is slow, the aging period is extended, and the accumulation of aroma substances is insufficient; high temperature (>25°C): it may accelerate deterioration, causing the tea leaves to become sour and produce a "braised taste", and excessive oxidation will destroy the freshness of the tea soup. It is appropriate to keep the temperature at around 20°C. At this time, the oxidase activity is moderate, which is conducive to the slow oxidation of tea polyphenols (reducing bitterness), the decomposition of polysaccharides (increasing sweetness), and the gradual accumulation of amino acids and aroma substances (such as terpenes). The humidity for aging the white tea is controlled at 40%-60% RH. Humidity affects the moisture content of the tea leaves and the activity of microorganisms. Low humidity (<40% RH): the moisture loss of the tea leaves is too fast (less than 8%), the aging reaction lacks a medium, the aroma is bland, and the tea soup is thin; high humidity (>60% RH): the moisture content of the tea leaves increases (over 12%), which is prone to mold growth, leading to mildew and odor. Therefore, the RH is maintained at 50%-55%, and the moisture content of the tea leaves is stabilized at 8%-10%, which ensures that the oxidation reaction continues and avoids excessive microbial reproduction.

[0024] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

Claims

1. A process for producing steamed white tea, characterized in that: The process steps include: S1. Raw material selection: Fuding white tea or white tea from other producing areas. White tea is mainly withered and dried naturally, without frying or rolling, to preserve the natural flavor of the tea. White tea from other producing areas, including Baihao Yinzhen, Bai Mudan, Gongmei, and Shoumei, are naturally fermented. S2. Based on the existing white tea, modern technology is used to carry out one-steaming and one-baking, two-steaming and two-baking, and three-steaming and three-baking processes; S3, placing the white tea on a steaming tray for steaming, wherein the white tea is subjected to high-temperature steam and low-temperature drying treatment; S4. performing an aging process on the white tea that has been steamed and then dried at low temperature.

2. The process for producing steamed white tea according to claim 1, wherein: In the steaming and drying method in step S2, the processed white tea is placed in a steaming device (including a bamboo steamer and a steam withering machine), and steam is used to quickly penetrate the leaf pulp to destroy the oxidase activity. The temperature is controlled at 100°C for 0.5-3 minutes, and after steaming, the tea is dried at 42 degrees.

3. The process for producing steamed white tea according to claim 1, wherein: In the two-steaming and two-drying method, the processed white tea is first steamed and dried at low temperature for a time slightly longer than the first steaming, which is 2-5 minutes. After steaming, it is then dried at a temperature of 42 degrees.

4. The process for producing steamed white tea according to claim 1, wherein: The three-steaming and three-baking drying method includes the first steaming and baking (primary preparation), the second steaming and baking (optimization) and the third steaming and baking (cooking).

5. The process for producing steamed white tea according to claim 1, wherein: The steaming time in step S3 is determined according to the age or tenderness of the raw tea. For tender teas such as Baihao Yinzhen, it is necessary to steam for 5 seconds to 60 seconds. For old teas such as Shoumei and Gongmei, it is necessary to steam for 25 seconds to 3 minutes. The number of steaming times is determined according to the taste and the aging time used.

6. The process for producing steamed white tea according to claim 1, wherein: The aging time of the white tea in step S4 is controlled to be 3-10 years.

7. The process for producing steamed white tea according to claim 1, wherein: In step S4, the temperature of the white tea aging is controlled at 15-25° C., and the humidity of the white tea aging is controlled at 40%-60% RH.

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