Flower fragrance type white tea processing technology

Abstract

The invention provides a flower fragrance type white tea processing technology, and belongs to the technical field of tea leaves. Comprising the following steps: (1) taking a fresh leaf raw material, primarily spreading and spreading, picking the fresh leaves, putting the fresh leaves in a ventilated place under sunlight, and stirring during the process; (2) thinly spreading the withered leaves or the rocked green leaves in a clean bamboo strip tray, and spreading; (3) shaking the withered leaves in a green leaf shaking machine; (4) uniformly spraying the pheromone treatment liquid to a withering trough, uniformly spreading the fresh leaves subjected to green rocking in the previous process on the withering trough, covering the fresh leaves with a plastic film, continuously performing withering treatment, and uncovering the plastic film until the withered fresh leaves emit rich flower fragrance; (5) primarily drying the fresh leaves in the step (4), and spreading for cooling; and (6) drying the tea leaves in the step (5), and spreading for cooling to obtain primary tea. By introducing pheromone treatment and green leaf rocking processes, the aroma and taste of the white tea are remarkably improved, so that the white tea has unique flower fragrance and mellow and delicious taste, and the requirements of consumers on high-quality white tea are met.

Description

Technical Field

[0001] The invention relates to the technical field of tea, and in particular to a processing technology of floral-scented white tea. Background Art

[0002] White tea, one of the six traditional Chinese teas, is beloved by consumers for its unique aroma and flavor. Traditional white tea processing involves two main steps: withering and drying. However, these techniques have limitations in enhancing the aroma and flavor of tea. In recent years, as consumers' expectations for tea quality have increased, improving processing techniques to enhance the aroma and flavor of white tea has become a research hotspot.

[0003] High-aroma tea varieties are mostly processed into oolong tea. However, by combining them with white tea processing techniques, these high-aroma tea varieties can be processed into floral-scented white tea products. The finished product has a floral aroma, which can enhance the aroma and improve the quality of the white tea. For example, Chinese patent application numbers 201310179746.9 and 201810659989.5 both disclose processes for producing floral-scented white tea.

[0004] Existing technologies often improve tea quality by adjusting withering temperature and humidity or introducing single pheromone treatments. However, the synergistic effects of fresh leaf pretreatment and metabolic regulation have not been systematically studied. Existing technologies propose the use of banana extract as a pheromone, but concentration control relies on manual experience and lacks a dynamic optimization mechanism. Furthermore, the traditional shaking technique is only used in oolong tea processing and has not yet been combined with pheromone technology for white tea production.

[0005] In recent years, high-throughput pheromone exogenous regulation technology has demonstrated potential for precisely controlling metabolic pathways in agriculture, but its application in white tea processing remains exploratory. To address this issue, the present invention innovatively integrates fresh leaf shaking with high-throughput pheromone dynamic regulation technology, combined with intelligent sensing and data analysis systems, to overcome the bottlenecks of traditional processes. Summary of the Invention

[0006] The purpose of the present invention is to propose a floral-scented white tea processing technology, which significantly improves the aroma and taste of the white tea by introducing pheromone treatment and shaking technology, so that the white tea has a unique floral fragrance and a mellow and delicious taste, meeting consumers' demand for high-quality white tea.

[0007] The technical solution of the present invention is achieved as follows: The present invention provides a process for processing floral-scented white tea, comprising the following steps: (1) Withering: Take fresh leaf raw materials with 1 bud and 2 or 1 bud and 3 leaves and start to unfold. After the fresh leaves are collected, spread them thinly on a clean bamboo tray and place them in a ventilated place under sunlight. Stir them 1-2 times during the process. After some water is lost, proceed to the next step. (2) Spreading: Spread the withered leaves or green leaves thinly on a clean bamboo tray; (3) Shaking: Place the withered leaves in a shaking machine and shake them; (4) Pheromone treatment: Spray the pheromone treatment liquid evenly on the five walls of the front, back, left, right and bottom of the withering trough, spread the fresh leaves after shaking in the previous process evenly on the withering trough, cover with food-grade plastic film and continue with the withering treatment, uncover the plastic film on the withering trough, and smell the rich floral fragrance of the withered fresh leaves; (5) Primary drying: preliminarily drying the fresh leaves in step (4) and spreading them to cool; (6) Sufficient drying: Dry the tea leaves in step (5) and cool them to obtain raw tea.

[0008] As a further improvement of the present invention, the withering and spreading in step (1) has a thickness of 2-3 cm, a temperature of 25-35° C., and a time of 40-60 min.

[0009] As a further improvement of the present invention, the spreading temperature in step (2) is 25-30°C, the thickness of the leaves is 3-5 cm, and the spreading time is 1-2 hours.

[0010] As a further improvement of the present invention, the shaking in step (3) uses a 6CWY-90 type shaking machine.

[0011] As a further improvement of the present invention, the shaking time in step (3) is 15-25 minutes, and the rotating speed of the shaking machine is 40-50 r / min.

[0012] As a further improvement of the present invention, the withering treatment time in step (4) is 6-8 hours.

[0013] As a further improvement of the present invention, the pheromone treatment liquid in step (4) is prepared by mashing ripe bananas, adding sterile water (one-time soaking liquid), fermenting for 24 hours, and then filtering to obtain the desired treatment liquid.

[0014] As a further improvement of the present invention, the ethylene content of the ripe banana is 8-15 mL / kg; and the ethylene concentration in the treatment liquid is 0.012-0.013‰.

[0015] As a further improvement of the present invention, the drying temperature in step (5) is 90-100°C, the drying time is 5-8 minutes, and the cooling time is 1-2 hours.

[0016] As a further improvement of the present invention, the drying temperature in step (6) is controlled at 80-90° C., the cooling time is 0.5-1 h, and the water content of the raw tea is not more than 6%.

[0017] The present invention has the following beneficial effects: The method of the present invention comprises the following steps: shaking fresh leaves → high-throughput pheromone spraying → intelligent withering control → segmented drying. Shaking disrupts the leaf margin cell structure, promoting enzymatic oxidation; high-throughput pheromones are combined to precisely control aroma metabolic pathways, and intelligent sensors are used to monitor environmental parameters in real time and dynamically adjust the pheromone release rate and concentration. Compared with traditional processes, the present invention significantly increases the content of white tea aroma components (linalool and methyl salicylate), shortens withering time, improves sensory scores, and enhances production efficiency. This technology is suitable for large-scale production of highly fragrant white tea, offering the advantages of strong process controllability and stable quality.

[0018] The invention significantly improves the aroma and taste of white tea by introducing pheromone treatment and shaking process, so that the white tea has a unique floral fragrance and a mellow and delicious taste, meeting the demand of consumers for high-quality white tea. DETAILED DESCRIPTION

[0019] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0020] Example 1 The embodiment of the present invention provides a process for processing floral-scented white tea, comprising the following steps: 1. Withering: When the fresh leaves have 1 bud and 2 leaves or 1 bud and 3 leaves, spread them thinly on a clean bamboo tray and place them in a well-ventilated place under sunlight, with a thickness of 2cm and a temperature of 25℃ for about 40 minutes, stirring once during the process. Processing is done after some water has been lost.

[0021] 2. Spreading (spreading and shaking): It includes two independent but interrelated steps of spreading and shaking. It is usually carried out indoors. Spread the withered leaves or shaken leaves thinly on a clean bamboo tray. The spreading temperature is 25℃, the thickness of the leaves is 3cm, and the spreading time is 1h. Shake the leaves using a 6CWY-90 shaking machine. Place the withered leaves in the shaking machine and shake them. The leaves collide with each other, scratching the leaf edge cells and promoting enzymatic oxidation. The shaking time is about 20min, and the shaking machine speed is 45r / min. Shake until the green smell of the tea disappears and a slight floral fragrance is emitted. It is moderate. After shaking, the moisture content of the fresh leaves is controlled at about 68%, and then proceed to the next pheromone treatment process;

[0022] 3. Pheromone treatment (banana extract): Ferment banana puree with sterile water (100% water) for 24 hours, then filter and treat (ripe bananas, ethylene content 8 mL / kg; resulting treatment solution concentration 0.012‰) to obtain the desired treatment solution. Use a commercially available sprayer to evenly spray the resulting pheromone treatment solution onto the front, back, left, right, and bottom walls of the withering trough until they feel slightly damp to the touch. Evenly spread the fresh leaves, shaken from the previous step, onto the withering trough, cover with food-grade plastic film, and continue with the withering process for 6 hours. Remove the plastic film from the withering trough and smell the rich floral fragrance of the withered leaves.

[0023] 4. Primary Drying: Enter the drying stage, using a 6CH160 automatic dryer at 90°C for 5 minutes. After primary drying, the tea leaves are approximately 70% dry, with a slight prickly feel and no stickiness when held. After the initial drying, they are allowed to cool for 1 hour to redistribute moisture within the veins and petioles, facilitating the secondary drying process.

[0024] 5. Full Drying: Full drying means fully drying the tea leaves to the required moisture content, while further developing their aroma. Full drying is done in a 6CH160 automatic dryer at 80°C. After drying, the moisture content of the tea leaves should be around 6%. Allow the tea leaves to cool for about half an hour before bagging.

[0025] Example 2 The embodiment of the present invention provides a process for processing floral-scented white tea, comprising the following steps: 1. Withering: When the fresh leaves are 1 bud and 2 leaves or 1 bud and 3 leaves are just beginning to unfold, spread them thinly on a clean bamboo tray and place them in a ventilated place under sunlight, with a thickness of 3cm and a temperature of 35℃ for about 60 minutes, stirring them twice during the process. Processing is done after some of the water has been lost.

[0026] 2. Spreading (spreading and shaking): It includes two independent but interrelated steps of spreading and shaking. It is usually carried out indoors. Spread the withered leaves or shaken leaves thinly on a clean bamboo tray. The spreading temperature is 30℃, the thickness of the leaves is 5cm, and the spreading time is 2h. Use a 6CWY-90 shaking machine to shake the withered leaves. Place the withered leaves in the shaking machine and shake them. The leaves collide with each other, scratching the leaf edge cells and promoting enzymatic oxidation. The shaking time is about 20min, and the shaking machine speed is 45r / min. Shake until the green smell of the tea disappears and a slight floral fragrance is emitted. It is moderate. After shaking, the moisture content of the fresh leaves is controlled at about 68%, and then proceed to the next pheromone treatment process;

[0027] 3. Pheromone treatment (banana extract): Pheromones are extracted from banana puree by adding sterile water to a concentration of 100% and fermenting for 24 hours. The pheromone treatment solution is then filtered (ripe bananas, ethylene content 15 mL / kg; the concentration of the resulting treatment solution is 0.013‰). The desired treatment solution is obtained. Use a commercially available sprayer to evenly spray the resulting pheromone treatment solution onto the five walls of the withering trough, front, back, left, right, and bottom, until they feel slightly damp to the touch. Spread the fresh leaves evenly onto the withering trough after shaking in the previous step, cover with food-grade plastic film, and continue with the withering process. The treatment time is 6 to 8 hours. Remove the plastic film on the withering trough and smell the rich floral fragrance of the withered fresh leaves.

[0028] 4. Primary Drying: Enter the drying stage, using a 6CH160 automatic dryer at 100°C for 8 minutes. After primary drying, the tea leaves are approximately 70% dry, and should feel slightly tangy and not sticky when held. After the initial drying, let them cool for 2 hours to redistribute moisture within the veins and petioles, facilitating the secondary drying process.

[0029] 5. Full Drying: Full drying means fully drying the tea leaves to the required moisture content, while further developing their aroma. Full drying is done in a 6CH160 automatic dryer at a controlled temperature of 90°C. After drying, the moisture content of the tea leaves should be around 6%. Allow the tea leaves to cool for about half an hour before bagging.

[0030] Example 3 The embodiment of the present invention provides a process for processing floral-scented white tea, comprising the following steps: 1. Withering: When the fresh leaves are 1 bud and 2 leaves or 1 bud and 3 leaves are just beginning to unfold, spread them thinly on a clean bamboo tray and place them in a ventilated place under sunlight, with a thickness of 3cm and a temperature of 30℃ for 50 minutes, stirring them twice during the process. Processing is done after some of the water has been lost.

[0031] 2. Spreading (spreading and shaking): It includes two independent but interrelated steps of spreading and shaking. It is usually carried out indoors. Spread the withered leaves or shaken leaves thinly on a clean bamboo tray. The spreading temperature is 27°C, the thickness of the leaves is 4cm, and the spreading time is 1.5h. Shake the leaves using a 6CWY-90 shaking machine. Place the withered leaves in the shaking machine and shake them. The leaves collide with each other, scratching the leaf edge cells and promoting enzymatic oxidation. The shaking time is about 20 minutes, and the shaking machine speed is 45r / min. Shake until the green smell of the tea disappears and a slight floral fragrance is emitted. It is moderate. After shaking, the moisture content of the fresh leaves is controlled at about 68%, and then proceed to the next pheromone treatment process;

[0032] 3. Pheromone Treatment (Banana Extract): Ferment banana puree with sterile water (100% water) for 24 hours, then filter and treat (ripe bananas, ethylene content 10 mL / kg; resulting treatment solution concentration 0.0125‰) to obtain the desired treatment solution. Use a commercially available sprayer to evenly spray the resulting pheromone treatment solution onto the front, back, left, right, and bottom walls of the withering trough until they feel slightly damp to the touch. Evenly spread the fresh leaves, shaken from the previous step, onto the withering trough, cover with food-grade plastic film, and continue with the withering process for 7 hours. Remove the plastic film from the withering trough and smell the rich floral fragrance of the withered leaves.

[0033] 4. Primary Drying: Enter the drying stage, using a 6CH160 automatic dryer at 95°C for 6 minutes. After primary drying, the tea leaves are approximately 70% dry, with a slight prickly feel and no stickiness when held. After the initial drying, they are allowed to cool for 1.5 hours to redistribute moisture within the veins and petioles, facilitating the secondary drying process.

[0034] 5. Full Drying: Full drying means fully drying the tea leaves to the required moisture content, while further developing their aroma. Full drying is done in a 6CH160 automatic dryer at a controlled temperature of 85°C. After drying, the moisture content of the tea leaves should be around 6%. Allow the tea leaves to cool for about half an hour before bagging.

[0035] Comparative Example 1 Compared with Example 3, the difference is that the pheromone treatment in step 3 is not performed.

[0036] The following steps are involved: 1. Withering: When the fresh leaves are 1 bud and 2 leaves or 1 bud and 3 leaves are just beginning to unfold, spread them thinly on a clean bamboo tray and place them in a ventilated place under sunlight, with a thickness of 3cm and a temperature of 30℃ for 50 minutes, stirring them twice during the process. Processing is done after some of the water has been lost.

[0037] 2. Spreading (spreading and shaking): It includes two independent but interrelated steps of spreading and shaking. It is usually carried out indoors. Spread the withered leaves or shaken leaves thinly on a clean bamboo tray. The spreading temperature is 27°C, the thickness of the leaves is 4cm, and the spreading time is 1.5h. Shake the leaves using a 6CWY-90 shaking machine. Place the withered leaves in the shaking machine and shake them. The leaves collide with each other, scratching the leaf edge cells and promoting enzymatic oxidation. The shaking time is about 20 minutes, and the shaking machine speed is 45r / min. Shake until the green smell of the tea disappears and emits a slight floral fragrance. After shaking, the moisture content of the fresh leaves is controlled at about 68%, and then proceed to the next step;

[0038] 3. Primary Drying: Enter the drying stage, using a 6CH160 automatic dryer at 95°C for 6 minutes. After primary drying, the tea leaves are approximately 70% dry, with a slight prickly feel and no stickiness when held. After the initial drying, they are allowed to cool for 1.5 hours to redistribute moisture within the veins and petioles, facilitating the secondary drying process.

[0039] 4. Full Drying: Full drying means fully drying the tea leaves to the required moisture content, further enhancing their aroma. Full drying is done in a 6CH160 automatic dryer at a controlled temperature of 85°C. After drying, the moisture content of the tea leaves should be around 6%. Allow the tea leaves to cool for about half an hour before bagging.

[0040] Experimental Example 1 Sensory Evaluation According to the national standard tea sensory evaluation method (GB / T23776-2018), 5-7 professional tea reviewers were invited to evaluate and score the prepared white tea (Examples 1-3, Comparative Example 1) from five aspects: "appearance, soup color, aroma, taste and leaf bottom".

[0041] The results are shown in Table 1.

[0042] Table 1

[0043] As can be seen from the above table, the tea leaves prepared by the methods of Examples 1-3 of the present invention have better sensory evaluation.

[0044] 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, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A process for processing floral white tea, characterized in that: The following steps are involved: (1) Withering: Take fresh leaf raw materials with 1 bud and 2 or 1 bud and 3 leaves and start to unfold. After the fresh leaves are collected, spread them thinly on a clean bamboo tray and place them in a ventilated place under sunlight. Stir them 1-2 times during the process. After some water is lost, proceed to the next step. (2) Spreading: Spread the withered leaves or green leaves thinly on a clean bamboo tray; (3) Shaking: Place the withered leaves in a shaking machine and shake them; (4) Pheromone treatment: Spray the pheromone treatment liquid evenly on the five walls of the front, back, left, right and bottom of the withering trough, spread the fresh leaves after shaking in the previous process evenly on the withering trough, cover with food-grade plastic film and continue with the withering treatment, uncover the plastic film on the withering trough, and smell the rich floral fragrance of the withered fresh leaves; (5) Primary drying: preliminarily drying the fresh leaves in step (4) and spreading them to cool; (6) Sufficient drying: Dry the tea leaves in step (5) and cool them to obtain raw tea.

2. The floral scent white tea processing technology according to claim 1, characterized in that: The withering and spreading in step (1) is performed at a thickness of 2-3 cm, a temperature of 25-35° C., and a time of 40-60 min.

3. The process for processing floral-scented white tea according to claim 1, wherein: The spreading temperature in step (2) is 25-30°C, the thickness of the leaves is 3-5cm, and the spreading time is 1-2h.

4. The process for processing floral-scented white tea according to claim 1, wherein: The shaking of the tea leaves in step (3) is performed using a 6CWY-90 tea leaf shaking machine.

5. The process for processing floral-scented white tea according to claim 1, characterized in that: The shaking time in step (3) is 15-25 minutes, and the shaking machine speed is 40-50 r / min.

6. The process for processing floral-scented white tea according to claim 1, characterized in that: The withering treatment time in step (4) is 6-8 hours.

7. The process for processing floral-scented white tea according to claim 1, characterized in that: The pheromone treatment liquid in step (4) is prepared by mashing ripe bananas, adding sterile water (one-time soaking liquid), fermenting for 24 hours, and then filtering to obtain the desired treatment liquid.

8. The process for processing floral-scented white tea according to claim 7, characterized in that: The ethylene content of the ripe banana is 8-15 mL / kg; the ethylene concentration in the treatment solution is 0.012-0.013‰.

9. The process for processing floral-scented white tea according to claim 1, characterized in that: The drying temperature in step (5) is 90-100°C, the drying time is 5-8 minutes, and the cooling time is 1-2 hours.

10. The process for processing floral-scented white tea according to claim 1, characterized in that: The drying temperature in step (6) is controlled at 80-90° C., the cooling time is 0.5-1 h, and the water content of the raw tea is not more than 6%.

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