AU2020103562A4 - A Processing Technology for High Aroma Pattern White Tea - Google Patents
A Processing Technology for High Aroma Pattern White Tea Download PDFInfo
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- AU2020103562A4 AU2020103562A4 AU2020103562A AU2020103562A AU2020103562A4 AU 2020103562 A4 AU2020103562 A4 AU 2020103562A4 AU 2020103562 A AU2020103562 A AU 2020103562A AU 2020103562 A AU2020103562 A AU 2020103562A AU 2020103562 A4 AU2020103562 A4 AU 2020103562A4
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- Prior art keywords
- tea
- white tea
- withering
- drying
- white
- Prior art date
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- 235000020334 white tea Nutrition 0.000 title claims abstract description 64
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 238000012545 processing Methods 0.000 title claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 235000009569 green tea Nutrition 0.000 claims abstract description 8
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000013616 tea Nutrition 0.000 abstract description 26
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000014347 soups Nutrition 0.000 abstract description 3
- 235000020333 oolong tea Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000000173 Camellia sinensis var sinensis Nutrition 0.000 description 1
- 240000007524 Camellia sinensis var. sinensis Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241000234479 Narcissus Species 0.000 description 1
- 244000236658 Paeonia lactiflora Species 0.000 description 1
- 235000008598 Paeonia lactiflora Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the field of tea production technology, in particular to a production
process of white tea. Pure and high-grade white tea has strict requirements on the origin and
varieties of tea plants, which can not meet the growing needs of people. The invention is a new
technology for processing high aroma pattern white tea on the basis of traditional white tea
technology and combining the advantages of oolong tea processing technology. Spreading
white tea on the withering equipment for slow withering of about 1-20 hours, and then
performing fine manipulation of green tea leaves gently for 3-6 times. After about 80% of water
is dispersed, drying it with 80-110°C for about 2 minutes, and then drying it with 50-70°C hot
air until the moisture content is less than 5%. Practice has proved that the white tea prepared
by the invention patent has clear soup color and obvious flower fragrance, which not only has
the traditional white tea flavor, but also has the flower fragrance loved by consumers.
Description
A Processing Technology for High Aroma Pattern White Tea
[01] The invention belongs to the field of agricultural product processing. It is an innovative processing technology for high aroma pattern white tea based on the traditional technology to face the increasing demand for white tea.
[02] White tea is one of the six tea categories, with a shorter manufacturing history than other tea categories, about 100 years (Investigationand Research on Fujian White Tea, Fujian Tea Website, 2016-06-10). White tea is a kind of leaf tea (such as White Peony, Gongmei, Shoumei, etc.) without fixation and being twisted, or bud tea (such as Baekho Silver Needle, etc.) made from tea buds completely. The main producing areas of white tea are Songxi, Zhenghe and Jianyang in Fujian. The traditional white tea should have the characteristics of plump appearance, full pekoe, gray green leaf color, yellow and bright soup, obvious fragrance and delicious tastes.
[03] White tea is popular all over the world for its traditional technology without stir frying and kneading and its pure and natural flavor quality. Therefore, pure and high-grade white tea has strict requirements on the origin and varieties of tea plants, which are generally found in Songxi, Zhenghe and Jianyang of Fujian Province. Moreover, it is better to use fresh leaves or buds of Fuding white tea, Zhenghe white tea, Narcissus, vegetable tea and so on.
[04] With the development of social economy and the improvement of people's living standard, white tea is recognized, valued and pursued by more and more people because of its unique quality characteristics and health care effect. Experts at home and abroad believe that white tea will be the most popular category in the future tea market (Huang Yan, Liu Fei, Sun Weijiang. Research progress of white tea products and processingtechnology. China Tea Processing, 2015, 6.5-9.19). However, the traditional white tea processing only has two processes of withering and drying, which makes the aroma and taste of traditional white tea weak compared with other types of tea. Therefore, it is necessary to promote the "ripening" of tea by long-term storage at room temperature, so as to make the taste more mellow and improve its health-care effect. This is also the reason why the folk proverb describes white tea as "one year is tea, three years is medicine and seven years is treasure". Therefore, in order to expand the suitability and enhance the flavor of white tea, and meet the growing demand of traditional white tea flavor and high aroma, it is necessary to innovate the traditional technology of white tea, which requires us to constantly innovate in technology, develop strengths, avoid weaknesses and highlight characteristics.
[05] In recent years, many invention patents related to white tea have been disclosed, and the invention patents related to the invention are mainly concentrated in southern tea area, and also involves the innovative application of related technologies, such as different varieties, fermentation process of black tea, rolling and shaping of green tea, drying and flavoring, in the production of white tea. For example, A processingmethod of Tieguanyin white tea (CN106070763A), A processingtechnology ofwhite tea (CN 1060 3 57 94A), Processingtechnology of a kind of white tea (CN 10 6 0 3 5 7 6 5 A), Processing method of white tea (CN105638943A), Processing technology ofcurly white leaf tea (CN 105767275A), Processingtechnology ofstraight white tea (CN105831295A), A processing method of white tea (CN105724608A), A method of making high quality white tea (CN104430979A), A production technology ofbakedgreen tea (CN103947774A). In addition, some processes add enzymes in the traditional white tea production process to improve the quality of white tea. For example, A processing technology of white tea (CN103349092A), A processing technology of white tea (CN106212754A), A processing method of Lingyun Baekho white tea (CN105941675A), A processing technology of white tea (CN104886283A), A processing method for improving the quality of white tea (CN102657266A), A processingmethodfor strengthening theflavour ofwhite tea (CN102669312A).
[06] Taking Fuding white tea, Zhenghe white tea and other suitable tea trees transplanted to the tea region of 35 degrees north latitude and above as experimental objects. During the growth period of summer and autumn, picking one bud and two leaves to make white tea according to the traditional white tea technology (Yang Feng.
Study on the suitability of white tea traditional technology of main tea varieties in Northern Fujian. Fujian tea industry, 2014, 4.39-42)
[07] The results showed that no matter what kind of tea varieties, due to the change of geographical environment, especially the increase of leaf thickness, it is difficult to produce the tea with quality equivalent to the origin (Wang Dongfeng, Zhang Yunwei, Peng Zhengyun, Jiang Zonghuan. Key technology of anti-freezingfor tea in high latitude area and application thereof Chinese tea leaves, 2016, 4.26-27). Besides, the colour of leaves often becomes gray and there are some unhealthy phenomena such as bitter or astringent. Therefore, we innovatively design a high aroma pattern white tea processing technology, on the basis of traditional white tea technology and combined with the advantages of oolong tea processing technology. After picking fresh tea leaves, spreading them on the withering equipment with a thickness of 2cm for slow withering of about 10-20 hours with low hot air of 30-40°C. After about 65% of water is dispersed, performing fine manipulation of green tea leaves gently for 3-6 times.
[08] Increasing the temperature of withering equipment to 35-50°C and after about 80% water dispersion, drying them with 80-110°C for about 2 minutes, and finally drying them with 40-70°C hot air until the moisture content is less than 5%. Practice has proved that the white tea prepared by the invention patent has clear soup color and obvious flower fragrance, which not only has the traditional white tea flavor, but also has the flower fragrance loved by consumers.
Embodiment 1
Picking one bud and two leaves of Fuding white tea from Qingdao tea region. Spreading
them with thickness of about 2cm on the withering equipment or water sieve equipment
(better to not see the grid). Slowly withering them for about 20 hours with a low
temperature hot wind of 30°C. Then using fine manipulation equipment to gently shake
the green leaves for 1 minute, or turning the triple water sieve withering (if adopting
the water sieve withering method) into one water sieve. Then gently shaking the green leaves by hand for 1 minute and after standing them for 40 minutes, gently shaking the green leaves again for 1 minute. After 2 times of repetition, increasing the temperature of the withering equipment to 40°C. After the water loss rate is about 80%, starting to dry white tea at about 80°C for 3 minutes, and then, drying the white tea with hot air at about 50°C until the moisture content is less than 5%. After cooling to room temperature, packing the white tea and storing it.
Embodiment 2
[09] Picking one bud and two leaves from the local varieties of Qingdao tea region. Spreading them with thickness of about 2 cm on the withering equipment (better to not see the grid). Then placing them at about 25°C for ventilation for 4 hours, and slowly withering them for 18 hours with low hot air of 30°C. Carrying out fine manipulation of green tea leaves for 4 times. (using fine manipulation equipment to gently shake the green leaves for 1 minute or water sieve withering by hand for 1 minute, then standing them still for 60 minutes and carrying out fine manipulation again). Increasing the temperature of the withering equipment to 45°C. Starting to dry after the water loss rate is about 75%. First, drying white tea at about 90°C for 5 minutes. And then, drying them with hot air at about 40°C until the moisture content is less than 5%. After cooling to room temperature, packing the white tea and storing them.
[010] Although the invention has been described with reference to specific examples, it will be appreciated by those skilled in the art that the invention may be embodied in many other forms, in keeping with the broad principles and the spirit of the invention described herein.
[011] The present invention and the described embodiments specifically include the best method known to the applicant of performing the invention. The present invention and the described preferred embodiments specifically include at least one feature that is industrially applicable
Claims (5)
1. A kind of processing technology of high aroma pattern white tea, characterized by
its technological process comprising withering, fine manipulation of green tea leaves,
drying, spreading out, drying, packaging and warehousing.
2. According to claim 1, the withering process requires spreading white tea with
thickness of about 2cm on the withering equipment and slowly withering for about 10
hours with a low-temperature hot wind of 30-40°C. After the water loss rate is about
%, starting fine manipulation of green tea leaves.
3. According to claim 1, the fine manipulation of green tea leaves requires that using
fine equipment of green tea leaves to gently shake the green leaves for 1 minute, or
turning the triple water sieve withering (if adopting the water sieve withering method)
into one water sieve. Then gently shaking the green leaves by hand for 1 minute and
after standing them for 40-90 minutes, gently shaking the green leaves again for 1
minute. After 2-5 times of repetition, increasing the temperature of the withering
equipment to 35-50°C. Starting to dry after the water loss rate is about 80%.
4. According to claim 1, the drying process requires that first, drying white tea at about
-110°C for 2-5 minutes, and spreading it out for 30-90 minutes. And then, drying the
white tea with hot air at about 40-70°C until the moisture content is less than 5%.
5. After cooling to room temperature, packing the white tea and storing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103562A AU2020103562A4 (en) | 2020-11-19 | 2020-11-19 | A Processing Technology for High Aroma Pattern White Tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103562A AU2020103562A4 (en) | 2020-11-19 | 2020-11-19 | A Processing Technology for High Aroma Pattern White Tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020103562A4 true AU2020103562A4 (en) | 2021-02-04 |
Family
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|---|---|---|---|
| AU2020103562A Ceased AU2020103562A4 (en) | 2020-11-19 | 2020-11-19 | A Processing Technology for High Aroma Pattern White Tea |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317371A (en) * | 2021-06-16 | 2021-08-31 | 杜超年 | Optimized blending method for raw Liupu tea |
| CN113875838A (en) * | 2021-11-05 | 2022-01-04 | 安吉三叶青生物科技有限公司 | Processing method of alpine jade tea |
| CN115104652A (en) * | 2022-06-30 | 2022-09-27 | 福建福鼎大湾头茶业有限公司 | Making process of white tea mirarin flower fragrance |
| CN115176852A (en) * | 2022-05-16 | 2022-10-14 | 亢杨 | White tea storage method capable of improving later-stage balance conversion taste |
| CN115968949A (en) * | 2023-02-27 | 2023-04-18 | 陈玉梅 | Primary processing method of Yunnan flowery white tea and flowery white tea |
-
2020
- 2020-11-19 AU AU2020103562A patent/AU2020103562A4/en not_active Ceased
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317371A (en) * | 2021-06-16 | 2021-08-31 | 杜超年 | Optimized blending method for raw Liupu tea |
| CN113875838A (en) * | 2021-11-05 | 2022-01-04 | 安吉三叶青生物科技有限公司 | Processing method of alpine jade tea |
| CN115176852A (en) * | 2022-05-16 | 2022-10-14 | 亢杨 | White tea storage method capable of improving later-stage balance conversion taste |
| CN115104652A (en) * | 2022-06-30 | 2022-09-27 | 福建福鼎大湾头茶业有限公司 | Making process of white tea mirarin flower fragrance |
| CN115104652B (en) * | 2022-06-30 | 2024-05-28 | 福建福鼎大湾头茶业有限公司 | Making process of white tea Milin flower fragrance |
| CN115968949A (en) * | 2023-02-27 | 2023-04-18 | 陈玉梅 | Primary processing method of Yunnan flowery white tea and flowery white tea |
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| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |