White tea accelerated aging method based on staged microenvironment regulation and control
By using a phased microenvironment control method for white tea aging, the problems of long aging cycles and unstable quality in traditional white tea have been solved. This method enables white tea to age efficiently and controllably in a short period of time, resulting in excellent aged flavor and high-quality tea.
Patent Information
- Application Number
- CN202511328549.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-17
- Publication Date
- 2025-12-16
AI Technical Summary
The traditional white tea aging process is lengthy and inefficient, and its quality is greatly affected by the environment, making it prone to mold and off-flavors, thus making it difficult to achieve efficient and controllable quality improvement.
A phased microenvironment control method is adopted, which precisely controls parameters such as temperature, humidity and oxygen concentration to regulate the aging process of white tea in stages, including the environmental parameters of the activation, transformation and stabilization stages, to ensure the optimal reaction conditions for tea at different stages.
It can significantly enhance the aroma and taste of white tea in a short period of time, forming an excellent aged flavor, shortening the aging cycle, improving the economic value and quality stability of tea, and avoiding the adverse reactions of traditional methods.
Smart Images
Figure CN121128781A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of tea processing, and relates to a white tea aging method, in particular to a white tea accelerated aging method based on phased microenvironment regulation, which realizes controllable white tea quality and accelerated aging by precisely controlling microenvironment parameters such as temperature, humidity, oxygen concentration and light in different stages of the aging process. BACKGROUND
[0002] White tea is known as "one-year tea, three-year medicine and seven-year treasure". Moderate aging can significantly improve the flavor of white tea, reduce the astringency, increase the thickness, sweetness and produce unique aging aroma and higher health value (such as changes in flavonoid content). The traditional white tea aging process is mainly through natural placement, relying on changes in air, humidity and temperature to change the chemical composition in tea leaves, and improving the taste and aroma.
[0003] However, natural aging has the following shortcomings: it depends on changes in environmental temperature and humidity (usually several years or even decades are needed), the cycle is long, the efficiency is low, the quality is greatly affected by region, climate and storage conditions, there are many uncontrollable factors, and problems such as mold growth, odor mixing and quality degradation are prone to occur. Therefore, how to improve the production efficiency of aged white tea and improve the flavor quality of aged white tea has become a problem to be solved. SUMMARY
[0004] The purpose of the present application is to provide a white tea accelerated aging method based on phased microenvironment regulation, which can improve the conversion efficiency of quality ingredients in white tea in a shorter time, form rich, coordinated and typical aged white tea flavor (mellow, sweet and aged aroma), and accurately control the aging process.
[0005] In order to achieve the above purpose, the technical scheme adopted by the present application is: The present application discloses a white tea accelerated aging method based on phased microenvironment regulation, comprising the following steps: (1) The white tea processed by withering and drying process is aged by dynamically regulating the microenvironment parameters in different stages; (2) After aging for a certain period of time, the moisture content is adjusted by drying treatment.
[0006] Preferably, in step (1), the specific process of regulating the microenvironment parameters in different stages is: (a) First stage: activation and primary oxidation temperature: 30°C - 35°C, relative humidity: 75% - 85%, oxygen concentration: 18% - 21%; (b) Second stage: leading conversion and flavor formation temperature: 25°C - 30°C, relative humidity: 65% - 75%, oxygen concentration: 15% - 18% or periodic short-term low oxygen (12-15%) and then restore; (c) Third stage: stable and alcoholization temperature: 20°C - 25°C, relative humidity: 55% - 65%, oxygen concentration: 10% - 15%.
[0007] Preferably, in step (a), the first stage processing time is 30-60d.
[0008] Preferably, in step (b), the second stage processing time is 60-120d.
[0009] Preferably, in step (c), the third stage processing time is 90-180d.
[0010] Preferably, in step (2), the water content is adjusted to be less than 8.5%.
[0011] The white tea varieties processed by the withering and drying process selected in the present application are, for example, Fuding Dabaicha, Fuding Dabaichaohao, Fu'an Dabaicha, etc.
[0012] The present application has the following beneficial effects: (1) The present application is the first to create a phased and differentiated microenvironment precision control model based on the internal biochemical reaction rules of white tea aging. Through "phased + differentiated parameter triggering", by controlling temperature, humidity and time parameters, the present application can improve the aroma and taste of white tea in a short time, avoiding the long time, uncontrollable, one-size-fits-all constant temperature and humidity or simple cycle aging process in traditional methods. By optimizing the reaction conditions of each stage, the time required to achieve the target quality can be greatly shortened.
[0013] (2) Quality controllable and excellent: The dynamic control method provided by the present application can ensure the correct aging direction, inhibit deterioration, promote the generation of target flavor substances, and make each component of white tea can be optimally converted in the appropriate stage to achieve the ideal flavor effect, high quality stability and reproducibility; the aging method can greatly shorten the traditional white tea aging period and improve the economic value of tea. BRIEF DESCRIPTION OF DRAWINGS
[0014] Figure 1 Figure 1 is a photograph of the white tea after aging treatment in Example 1. DETAILED DESCRIPTION
[0015] The present application will be further described below in conjunction with specific examples.
[0016] Example 1 The case provides a white tea accelerated aging method using phased microenvironment regulation. The raw material used is Bai Mufan white tea made from Fuding Da Bai tea with one bud and two leaves. The experiment was conducted in May 2023.
[0017] I. Specific method as above phased microenvironment regulation method: (1) First phase: Activation and primary oxidation (T1: 60 days) Objective: Break the dormancy of tea leaves, stimulate endogenous enzyme activity, start moderate oxidation of polyphenols, and reduce grassy smell.
[0018] Environmental parameters: Temperature: relatively high, 30°C - 35°C; Relative humidity: high, 75% - 85% (provide the necessary moisture for the reaction, but the upper limit needs to be strictly controlled to prevent mold); Oxygen concentration: moderate, 18% - 21% (ensure the oxygen required for oxidation reaction); (2) Second phase: Dominant transformation and flavor formation (T2: 120 days) Objective: Promote the hydrolysis of glycosides (release aroma), Maillard reaction of amino acids and sugars (form aged aroma and sweet aroma), and transformation of flavonoids and other components to form core aged aroma and richness.
[0019] Environmental parameters: Temperature: mild, 25°C - 30°C (balance reaction rate and avoid high temperature deterioration).
[0020] Relative humidity: moderate, 65% - 75% (maintain the necessary water activity to support hydrolysis and other reactions).
[0021] Oxygen concentration: slightly low or fluctuating, 15% - 18% or periodically short-term low oxygen (such as 12-15%) and then restore (regulate oxidation degree, inhibit excessive oxidation, and promote anaerobic / micro-aerobic pathway aroma formation).
[0022] Sensory evaluation (sweetness and richness improvement). Conversion trigger point: characteristic aged aroma substance concentration reaches preset level or sensory evaluation reaches specific description (such as "initial appearance of aged aroma" and "basic disappearance of astringency").
[0023] (3) Third phase: stabilization and mellowing (T3: 180 days) Objective: Slow down the intense reaction, promote the integration and coordination of various flavor substances, improve the richness, sweetness and overall stability of the soup, and form the typical characteristics of aged white tea.
[0024] Environmental parameters: Temperature: Low and stable, 20°C - 25°C; Relative Humidity: Low and stable, 55% - 65% (Prevent moisture absorption and mildew, conducive to quality stability).
[0025] Oxygen Concentration: Low, 10% - 15% (Significantly inhibit oxidation, protect the formed flavor substances).
[0026] Termination Point: Achieve the target aging characteristics (determined by comprehensive sensory evaluation).
[0027] II. Tea Processing: During the aging process, the tea is gently stirred or shaken regularly to ensure uniform aging. Avoid mold or odor in tea.
[0028] III. Post-Aging Processing: After a certain period of aging, the white tea will be properly dried to reduce the moisture content (moisture content below 8.5%), ensuring that the tea does not become moldy and maintains its quality.
[0029] The results of sensory quality evaluation of each batch of aged white tea are shown in Table 1. In Table 1, accelerated aging samples 1-3 are parallel test samples using the aging method provided in Example 1; natural aging samples 1-3 are parallel test samples that have not been treated and are stored naturally in a cool indoor environment.
[0030] Table 1 Note: The raw material used in this example is white tea (White Peony) made from Fuding Da Bai tea variety one bud and two leaves in 2023.
[0031] Example 2 This example provides a white tea accelerated aging method using a phased microenvironment regulation. The raw material used is White Peony white tea made from Fuding Da Bai tea one bud and two leaves, and the experimental time is June 2024.
[0032] I. Specific method as above phased microenvironment regulation method: (1) First stage: Activation and primary oxidation (T1: 55 days) Objective: Break the dormancy of tea leaves, stimulate endogenous enzyme activity, start moderate oxidation of polyphenols, and reduce grassy smell.
[0033] Environmental parameters: Temperature: Relatively high, 30°C - 35°C; Relative Humidity: High, 75% - 85% (Provide the required moisture for the reaction, but the upper limit must be strictly controlled to prevent mold); Oxygen concentration: Moderate, 18% - 21% (to ensure sufficient oxygen for oxidation reactions). (2) Second Stage: Dominant Conversion and Flavor Formation (T2: 100 days) Objective: To promote the hydrolysis of glycosides (release aroma), Maillard reactions between amino acids and sugars (form aged aroma and sweet aroma), transformation of flavonoids and other components, and the formation of core aged aroma and body.
[0034] Environmental Parameters: Temperature: Mild, 25°C - 30°C (balance reaction rate and avoid high-temperature deterioration).
[0035] Relative Humidity: Moderate, 65% - 75% (maintain the necessary water activity to support reactions such as hydrolysis).
[0036] Oxygen concentration: Slightly low or fluctuating, 15% - 18% or periodic short-term introduction of low oxygen (such as 12-15%) and then recovery (regulate the degree of oxidation, inhibit excessive oxidation, and promote anaerobic / micro-aerobic pathway aroma formation).
[0037] Sensory evaluation (sweetness and body improvement). Conversion trigger point: characteristic aged aroma substance concentration reaches a preset level or sensory evaluation reaches a specific description (such as "initial appearance of aged aroma" or "basic disappearance of greenness").
[0038] (3) Third Stage: Stabilization and Aging (T3: 150 days) Objective: To slow down the intense reactions, promote the integration and coordination of various flavor substances, improve the body, sweetness and overall stability of the soup, and form the typical characteristics of aged white tea.
[0039] Environmental Parameters: Temperature: Lower and stable, 20°C - 25°C; Relative Humidity: Lower and stable, 55% - 65% (prevent moisture absorption and mold growth, and benefit quality stability).
[0040] Oxygen concentration: Low, 10% - 15% (significantly inhibits oxidation and protects the formed flavor substances).
[0041] End point: Achieve the target aging characteristics (determined by comprehensive sensory evaluation).
[0042] II. Tea Processing: During the aging process, the tea is regularly gently stirred or shaken to ensure uniform aging of the tea. Avoid mold growth or off-flavors in the tea.
[0043] III. Aging after processing: After a certain period of aging, the white tea will be properly dried to reduce the moisture content (moisture content below 8.5%), to ensure that the tea is not damp and moldy, and to maintain its quality.
[0044] The sensory quality evaluation results of the tea leaves of each batch of aged white tea are shown in Table 2. In Table 2, accelerated aging samples 1-3 are parallel test samples using the aging method provided in Example 1; natural aging samples 1-3 are parallel test samples that are not treated and are stored naturally in a cool indoor environment.
[0045] Table 2 Summary The present application provides a new white tea aging method, which can improve the quality of white tea faster and better through the innovative phased processing of temperature and humidity and processing time, and adapt to the needs of modern consumers for fast aging and high-quality white tea.
Claims
1. A method for accelerating the aging of white tea based on staged microenvironment regulation, characterized in that, Includes the following steps: (1) White tea that has been processed by withering and drying is aged by dynamically and in stages by adjusting the microenvironment parameters; (2) After aging for a certain period of time, dry the product and adjust the moisture content.
2. The method for accelerating the aging of white tea according to claim 1, characterized in that, In step (1), the specific process of phased regulation of microenvironment parameters is as follows: (a) First stage: Activation and primary oxidation temperature: 30°C - 35°C, relative humidity: 75% - 85%, oxygen concentration: 18% - 21%; (b) Second stage: Dominant transformation and flavor formation temperature: 25°C - 30°C, relative humidity: 65% - 75%, oxygen concentration: 15% - 18% or periodically short-term introduction of low oxygen (12-15%) followed by recovery; (c) Third stage: Stabilization and alcoholization temperature: 20°C - 25°C, relative humidity: 55% - 65%, oxygen concentration: 10% - 15%.
3. The method for accelerating the aging of white tea according to claim 2, characterized in that, In step (a), the processing time for the first stage is 30-60 days.
4. The method for accelerating the aging of white tea according to claim 2 or 3, characterized in that, In step (b), the processing time for the second stage is 60-120 days.
5. The method for accelerating the aging of white tea according to any one of claims 2-4, characterized in that, In step (c), the processing time for the third stage is 90-180 days.
6. The method for accelerating the aging of white tea according to claim 1, characterized in that, In step (2), the moisture content is adjusted to be below 8.5%.