The invention discloses a
processing method of low-temperature
brewing high-
aroma high-amino-acid white tea, and belongs to the technical field of white tea
processing. The preparation method comprises the following steps: primarily preparing white tea by adopting a compound withering method, withering the white tea for 12 hours in an indoor environment with the
room temperature of 25 DEG C and the
air humidity of 50-60%, then carrying out heating treatment by adopting a method of sunshine withering for 3-4 hours, then withering for 10 hours in a room again, reducing the
moisture to 9%, stacking and boxing, carrying out primary baking after 7 days, and finally baking again after 1 month. According to the invention, the
leaching rate of the white tea is improved through a compound withering method in primary
processing of the white tea, control of parameters such as
temperature control and
humidity control and a baking technology in refining, and relatively good conditions such as melting and the like can be achieved under a low-temperature condition. The prepared Yunnan white tea is beautiful in appearance, has
bud leaves connected with branches, is strong in pekoe, is rich in tea soup taste, is fresh and refreshing in taste, and has sweet and strong fragrance. Under the condition of low-temperature
brewing, the content of tea
polyphenol is relatively low, the fresh degree is kept high, and the taste is sweet and mellow, so that the quality of the Yunnan white tea is greatly improved.