The invention discloses a
processing technology for white tea. The
processing technology comprises the following steps: firstly, picking tea leaves; secondly, airing green leaves; thirdly, withering;fourthly, rolling; fifthly, shaping; sixthly,
drying; seventhly, purifying:
winnowing and screening raw tea and picking out non-tea inclusions to obtain a finished product. According to the processingtechnology disclosed by the invention, high quality and high efficiency of white tea
processing are ensured, particularly the qualities of
green leaf yellow green soup in color, fragrance, taste, shape and leaf bottom are improved, and the yield of produced tea and the quality of the white tea are improved. The white tea processed by the method disclosed by the invention has the advantages of neat shape, rich fragrance, mellow taste, long last fragrance, mellow
flavor, sweet
aftertaste, smoothness of tea soup in mouth, yellow and green bright clear soup color and long-time making endurance; dry tea is covered with pekoe, spiral tea resembles silver beads, and needle tea resembles a silver needle; the white tea has the characteristics of higher content of
amino acid and low content of teapolyphenol; moreover, the white tea also contains active enzymes essential for a
human body, has a good anti-viral immune function and can be preserved at a normal temperature for 10 years without spoilage.