CN101933543A - Process for preparing white tea - Google Patents
Process for preparing white tea Download PDFInfo
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- CN101933543A CN101933543A CN 201010264745 CN201010264745A CN101933543A CN 101933543 A CN101933543 A CN 101933543A CN 201010264745 CN201010264745 CN 201010264745 CN 201010264745 A CN201010264745 A CN 201010264745A CN 101933543 A CN101933543 A CN 101933543A
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Abstract
The invention discloses a process for preparing white tea. A corresponding device is adopted in each preparation step; a hoisting machine is adopted between the devices to convey the tea; and thus the automation of the entire preparation process is realized, the production efficiency, the cleaning degree and the standardization degree are effectively improved.
Description
Technical field
The present invention relates to a kind of tealeaves technological process for preparing, the particularly a kind of technological process for preparing white tea.
Background technology
Tealeaves belongs to " Theaceae ", dicotyledon, and about 30 belong to, and 500 kinds, be distributed in the torrid zone and subtropical zone, China has 14 to belong to 397 kinds, various places on the south the main product the Changjiang river, wherein Camellia Camellia and what Pterostyrax Schima etc. all are rich in economic worth.Arbor or shrub; The leaf alternate, single leaf, keratin, no stipule; Spend normal both sexes, rare unisexuality, single giving birth to or several consor, armpit is given birth to or give birth on the top; Sepal 5-7, imbricate is arranged.Stamen is extremely most, and rare number separates or how many symphysis; Ovary is upper, and is rare the next, and 2-10 chamber, every chamber have ovule 2 at the most; Fruit is a capsule, or does not ftracture and the drupe shape.We process with regard to being meant the leaf with tea tree by general said tealeaves, can directly steep a kind of drink of drink with boiling water.
Tealeaves can be classified with color and luster, season and growing environment:
With the color and luster classification be respectively: green tea, yellow tea, white tea, blue or green tea, black tea, black tea, etc.
With the classification in season be respectively:
1, spring tea----is meant the tealeaves that late March was was then gathered and processed before the mid-May.Spring, temperature was moderate, and rainfall fills part, added the rehabilitation that tea tree has passed through winter half a year, made the spring tea shoot big and fleshy, and color and luster is emerald green, food value of leaf softness, and contain abundant vitamin, particularly amino acid.Not only make the fresh and alive and pleasant aroma of spring tea flavour be rich in health-care effect.
2, summer tea----is meant the tealeaves summer weather sweltering heat that the first arrival in May was gathered and processed at the beginning of 7 months, the tip bud-leaf growth of new tea rapidly, the feasible water extraction content that can dissolve millet paste reduces relatively, particularly how strong not as spring tea the minimizing of amino acid etc. make millet paste flavour, fragrance, because anthocyanidin, caffeine, the polyphenol content of band bitter taste are more than spring tea, not only make the purple bud-leaf increase color and luster and differ, and flavour is comparatively pained.
3, autumn tea----is exactly the tealeaves of gathering and processing after mid-August.Autumn, weather conditions were between spring and summer, and tea tree is relative through the growth of two seasons of spring and summer, young sprout bud internal substance, and it is not of uniform size to reduce blade, embrittlement at the bottom of the leaf, and the jaundice of leaf look, flavour and fragrance seem more gentle.
4, winter tea----begins to gather and process about late October greatly.Winter tea is after autumn tea has been adopted, and weather changes cold back growth gradually.Slowly long because of winter tea young sprout blastogenesis, internal substance increases gradually, so flavour is mellow, fragrance is strong.
By the growing environment classification be respectively:
1, level land tea: level land tea shoot leaf is less, and hard thin at the bottom of the leaf, the blade face is open and flat, and the leaf look yellowish green owes smooth.Tealeaves bar rope after the processing is thinner, and the bone body is light, and fragrance is low, and flavour is light.
2, high mountainous tea: high mountainous tea is because environment is fit to tea tree happiness temperature, likes habit wet, anti-the moon, and there is the saying that has exceeded tea in group.Along with the difference of height above sea level, caused the unique features of high mountain environment, from temperature, rainfall, humidity, soil to the mountain on tree growing, these environment all provide advantageous condition to the growth of tea tree and tea shoot.Therefore high mountainous tea is compared with level land tea, and the high mountainous tea bud-leaf is big and fleshy, and color is green, and fine hair is many.European Community's leaf of processing back, the bar rope is tightly tied, and is big and fleshy, and pekoe appears, and it is strong and endure repeated infusions to defend gas.
The quality of tea leaves quality, when not having scientific instrument and method to identify, can estimating by color, four aspects of shape.And with evaluating the quality of tea quality in these four aspects, adopt usually see, hear, touch, product differentiate.Promptly see profile, color and luster, hear fragrance, touch the bar rope, open soup and taste.Specific as follows:
1,----different teas have different color and luster characteristics to see color and luster.Fried green in the green tea should be yellow green, and baking green grass or young crops should be bottle green steams green grass or young crops and should be emerald green, Dragon Well tea then should be in emerald green ecru slightly; If the green tea color and luster is gloomy, brown deeply, quality must be not good.It is light green or yellowish green that the complexion of green tea should be, limpid bright; If dark yellow or muddiness certainly neither good tea.Black tea should be pitch-black glossy, and the soup look red is gorgeous bright, some top grade congou tea, and its millet paste can form the yellow oil ring of a circle around teacup, be commonly called as " gold ring "; The Ruo Tangse dimness, muddiness must be inferior black tea.Oolong tea then with the blue or green brown smoothness of color and luster for well.
2,----can judge quality of tea leaves from the profile of tealeaves to see profile, because the quality of tealeaves is directly related with the bright leaf of tea harvesting, also relevant with tea making, this all is reflected on the profile of tealeaves.As good Longjing tea, profile light, flat, straight, likeness in form bowl nail; Good green tea, the particle circle is tight, even; Good congou tea bar rope is tightly neat, and red fannings particle is neat, standardized; Good hair peak, the tea shoot milli is many, the bud cutting edge of a knife or a sword reveals or the like.If the bar rope is loose, particle pine bubble, the leaf table is coarse, and the body bone is light, and just being not really has been tea.
3, news fragrance----all kinds of tealeaves itself are all savory, and as green tea tool delicate fragrance, top grade green tea also has orchid perfume (or spice), chestunt flavour etc., the black tea tool delicate fragrance and the fragrant and sweet or fragrance of a flower; The ripe peach perfume (or spice) of oolong tea set etc.If fragrance is overcast, be decided to be tea inferior; The old tea that is that old gas is arranged; The rotten tea that is that peculiar smell such as stale is arranged.Be exactly bitter leaves tea, smell the fragrance that also has nature.Jasmine tea then more attracts the customer of a teahouse with giving off a strong fragrance.
4,----perhaps is the flavour of tealeaves to taste flavour, and the flavour of tealeaves own is made of multiple compositions such as bitter, puckery, sweet, bright, acid.Its component ratio is proper, and the just bright alcohol of flavour is good to eat, and simultaneously, different teas, flavour are also different, and first-class green tea is just tasted its bitterness sense, but the dense alcohol of aftertaste makes dispute promote the production of body fluid; Thick old bad tea is then tasteless, even puckery mouthful, numb tongue.The pekoe flavour is dense, strong, bright refreshing; Rudimentary black tea is then insipid.Bitter leaves tea inlet is very bitter, but the drink deutostoma has Hui Tian.
In existing tea-manufacturing technology, be generally manual tea making.The efficient of manual tea making is slower, has incured loss through delay the time of preparation of tea greatly, under the situation of current tea marketization, to be difficult to satisfy the response speed in market.
Summary of the invention
The purpose of this invention is to provide a kind of technological process for preparing white tea, this technological process can improve the efficient of the white tea of preparation.
For achieving the above object, the present invention's technological process of preparing white tea can be adopted following technical scheme:
A kind of technological process for preparing white tea, this technological process comprises the steps:
(1) provides tea leaf tedder, tealeaves is positioned in this tea leaf tedder withers;
(2) provide elevator and green-keeping machine, the tealeaves in the step (1) is delivered to the operation that completes in the green-keeping machine by elevator;
(3) provide the elevator and first carding machine, the tealeaves in the step (2) is delivered to by elevator carries out the continuous arranging bar first time in first carding machine;
(4) provide the elevator and second carding machine, the tealeaves in the step (3) is delivered to by elevator carries out the continuous arranging bar shaped second time in second carding machine and be in strip tealeaves, most probably do until tealeaves;
(5) provide elevator and cooling damping machine, the tealeaves in the step (4) is delivered in the cooling damping machine by elevator cools off moisture regain, continue 15 minutes to 30 minutes;
(6) provide elevator and the 3rd carding machine, the tealeaves in the step (5) is delivered to by elevator carries out continuous arranging bar for the third time in the 3rd carding machine, do until tealeaves ninety percent;
(7) provide elevator and winnowing machine, the tealeaves in the step (6) is delivered to by elevator carries out selection by winnowing in the winnowing machine.
The present invention is compared with prior art: prepare the technology of white tea owing to all adopted corresponding device in each step by the present invention, and adopt elevator to carry out the conveying of tealeaves between each device, make whole preparation flow reach automation, improved production efficiency effectively.
Description of drawings
Accompanying drawing prepares the flow chart of the technological process of white tea for the present invention.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, further illustrate the present invention, should understand the following specific embodiment only is used to the present invention is described and is not used in and limit the scope of the invention, after having read the present invention, those skilled in the art all fall within the application's claims institute restricted portion to the modification of the various equivalent form of values of the present invention.
See also shown in the accompanying drawing, the technological process that the present invention prepares white tea comprises the steps:
(1) provides tea leaf tedder, tealeaves is positioned in this tea leaf tedder withers.The purpose of withering is: one, distribute moisture, make leaf open softness, thin fertile, juice concentration strengthens; Two, strengthen the activity of enzyme; Three, distribute grass smell, appear delicate fragrance, the leaf look by bud green be converted into dark green.
(2) provide elevator and green-keeping machine, the tealeaves in the step (1) is delivered to the operation that completes in the green-keeping machine by elevator.The preparation that completes for tealeaves of this step is very important operation, and its effect is: 1) utilize the activity of high temperature destructive enzyme, prevent Tea Polyphenols and enzyme to participate in oxidation, maintenance quality of tea leaves feature; 2) distribute green grass gas, promote fragrance; 3) variation of the bright phyllody composition of change promotes food value of leaf softness, is convenient to the shaping slivering.Complete to spare extremely and kill thoroughly, bright leaf color loses fresh and alive, and hand is grabbed tealeaves and taken a smell, and has ripe chestunt flavour to be advisable.This procedure that completes is the most key to the formation of fragrance, flavour.The back tealeaves percentage of water loss that completes is 30%.Green-keeping machine in the present embodiment adopts hot air water-removing machine, this hot air water-removing machine machine is to utilize superelevation to complete with windward for warm 200 ℃, the superhigh temperature hot blast contacts with bright leaf, heat is delivered to bright leaf, bright leaf is heated up rapidly reach the effect of inactivate activity enzyme, its advantage is: do not have the quick-fried point in burnt limit and the cigarette smell of burning, the speed that completes is fast, the effect of not surging makes to rush out emerald green, the tender aquatic foods of bright Ye Seze, kills the bright leaf moisture content in back and reaches and kneads the operation requirement.Elevator in the present embodiment is bright leaf elevator.
(3) provide the elevator and first carding machine, the tealeaves in the step (2) is delivered to by elevator carries out the continuous arranging bar shaped first time in first carding machine and be in strip tealeaves.This is dialogue tea streamline continuous arranging bar, just is shaped to the operation of bar shaped tealeaves profile, realizes the tea making automation.This is that sun is admired snow bud streamline continuous arranging bar, just is shaped to the operation of bar shaped tea, realizes the tea making automation.Bar rope by tealeaves behind this reason bar is tightly straight, and the uniformity rate of tealeaves profile reaches 30%-50%.
(4) provide the elevator and second carding machine, the tealeaves in the step (3) is delivered to by elevator carries out the continuous arranging bar shaped second time in second carding machine and be in strip tealeaves, most probably do until tealeaves.Tightly straight by tealeaves bar rope behind the second time continuous arranging bar, the uniformity rate of tealeaves profile is approximately to 80%.
(5) provide elevator and cooling damping machine, the tealeaves in the step (4) is delivered in the cooling damping machine by elevator cools off moisture regain, continue 15 minutes to 30 minutes.Tealeaves is paved into the tealeaves heap of thickness 3cm in this step, and even being spread out on the cooling damping machine of tealeaves moved together, and power is imported by speed change gear.Have three layers in the cooling damping machine, ground floor cools off the tealeaves that uniform temperature is arranged with cold wind fast by fan, makes tealeaves can keep good emerald green degree.It is slow slightly that second and third layer is walked the speed ratio ground floor, to meet the moisture regain rule of tealeaves, prepares for entering subsequent processing.
(6) provide elevator and the 3rd carding machine, the tealeaves in the step (5) is delivered to by elevator carries out continuous arranging bar for the third time in the 3rd carding machine, do until tealeaves ninety percent.Tightly straight by tealeaves bar rope behind this reason bar, fragrance is higher, and the uniformity rate of tealeaves profile is approximately to 90%
(7) provide elevator and winnowing machine, the tealeaves in the step (6) is delivered to by elevator carries out selection by winnowing in the winnowing machine.Selection by winnowing is the pornographic movie and the broken foam that utilize in the tealeaves that winnowing machine will make by above-mentioned steps and blows off, improves the cleanliness of white tea.
Above-mentioned 7 steps can make the white tea that has the tight straight profile of bar rope.Among the present invention, each tea making step has all adopted corresponding device to handle tealeaves automatically, and adopts elevator to carry out the conveying of tealeaves between each device, makes whole preparation flow reach automation, has improved production efficiency effectively.And also saved human cost after the preparation flow automation, helped the reduction of production cost, and help improving produce clean, standardization level.
After the preparation section of above-mentioned automation finishes, also need to carry out other operation:
(8) tealeaves in the step (7) is placed into the moisture regain of carrying out in the bamboo plaque more than 2 hours.Because of the tealeaves appearance is thinner, dehydration is very fast.But the moisture difficult oven dry of tealeaves stalk institute is so we will carry out spreading for cooling to the tealeaves after the oven dry.Moisture in the stalk is redistributed the surface of tealeaves, make it moisture regain.Otherwise how disposable baking baking is not done yet.
(9) provide the turnover panel dryer,, adopt dynamically oven dry, make the tealeaves foot do water content below 6% with the temperature of 70 degree; Simultaneously do not change its rope and color and luster, last about 15 minutes, this process also is the process of Titian simultaneously.
(10) provide elevator and stalk pickup machine, the tealeaves in the step (9) is delivered in the stalk pickup machine by elevator, the principle of employing stalk pickup machine is told the size of the length of dried tea, promotes the neat and well spaced degree of tealeaves.
Step (9) and step (10) have adopted the mode of production of automation to produce equally, can enhance productivity and clean, standardization level.。
Prepare the made white tea of technology of white tea by the present invention, shape such as phoenix plumage, look be as beautiful frost, unique Bai Chaxiang, and the soup look light yellow, opens at the bottom of the leaf, and Ye Yuyu is white, and vein is emerald green, the bright alcohol of flavour, unique Radix Glycyrrhizae flavor.
Claims (6)
1. technological process for preparing white tea, it is characterized in that: this technological process comprises the steps:
(1) provides tea leaf tedder, tealeaves is positioned in this tea leaf tedder withers;
(2) provide elevator and green-keeping machine, the tealeaves in the step (1) is delivered to the operation that completes in the green-keeping machine by elevator;
(3) provide the elevator and first carding machine, the tealeaves in the step (2) is delivered to by elevator carries out the continuous arranging bar shaped first time in first carding machine and be in strip tealeaves;
(4) provide the elevator and second carding machine, the tealeaves in the step (3) is delivered to by elevator carries out the continuous arranging bar second time in second carding machine, most probably do until tealeaves;
(5) provide elevator and cooling damping machine, the tealeaves in the step (4) is delivered in the cooling damping machine by elevator cools off moisture regain, continue 15 minutes to 30 minutes;
(6) provide elevator and the 3rd carding machine, the tealeaves in the step (5) is delivered to by elevator carries out continuous arranging bar for the third time in the 3rd carding machine, do until tealeaves ninety percent;
(7) provide elevator and winnowing machine, the tealeaves in the step (6) is delivered to by elevator carries out selection by winnowing in the winnowing machine.
2. the technological process of the white tea of preparation according to claim 1 is characterized in that: the green-keeping machine in the described step (2) is a hot air water-removing machine, and the temperature of the operation that completes is more than 200 ℃.
3. the technological process of the white tea of preparation according to claim 1 and 2 is characterized in that: the time of withering in the described step (1) is 5 hours.
4. the technological process of the green white tea of preparation according to claim 3 is characterized in that: this technological process also has step (8): the tealeaves in the step (7) is placed into the moisture regain of carrying out in the bamboo plaque more than 2 hours.
5. the technological process of the green white tea of preparation according to claim 4, it is characterized in that: this technological process also has step (9): the turnover panel dryer is provided, tealeaves in the step (8) is positioned in this turnover panel dryer, temperature with 70 degree, adopt dynamically oven dry, make the tealeaves foot do water content, last about 15 minutes below 6%.
6. the technological process of the green white tea of preparation according to claim 5; it is characterized in that: this technological process also has step (10): elevator and stalk pickup machine are provided; tealeaves in the step (9) is delivered in the stalk pickup machine by elevator, and the principle of employing stalk pickup machine is told the size of the length of dried tea.
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| CN 201010264745 CN101933543B (en) | 2010-08-26 | 2010-08-26 | Process for preparing white tea |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422908A (en) * | 2011-10-25 | 2012-04-25 | 广西亚热带作物研究所试验站 | Method for processing white tea with Guire No. 2 |
| CN102715291A (en) * | 2012-07-05 | 2012-10-10 | 丽水市农业科学研究院 | Processing method of white leaf longjing tea |
| CN103719307A (en) * | 2014-01-08 | 2014-04-16 | 开化县名茶开发公司 | Preparation method of tea |
| CN103976041A (en) * | 2013-12-20 | 2014-08-13 | 杭州千岛湖丰凯实业有限公司 | Anji white tea automatic processing complete equipment, and tea processing method |
| CN104026278A (en) * | 2014-06-13 | 2014-09-10 | 思南县常青种养专业合作社 | Processing method of organic white tea |
| CN104322720A (en) * | 2013-07-22 | 2015-02-04 | 江苏茗鼎生态茶业科技有限公司 | Novel white tea production line |
| CN104814170A (en) * | 2015-03-16 | 2015-08-05 | 杭州千岛湖丰凯实业有限公司 | Continuous production line based on processing of black tea, green tea, yellow tea and white tea, and method thereof |
| CN104920688A (en) * | 2015-06-24 | 2015-09-23 | 都匀市匀城春茶叶有限公司 | Processing technology for novel white tea |
| CN106561863A (en) * | 2016-11-08 | 2017-04-19 | 恩施清江茶业有限责任公司 | Automated production device for Enshi Yulu and use method |
| CN107771970A (en) * | 2016-08-31 | 2018-03-09 | 安吉柏茗茶场 | Phoenix shape white tea automated production technique |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
| CN112741172A (en) * | 2021-01-21 | 2021-05-04 | 遵义正安丽霞茶业有限责任公司 | Making process of handmade white tea |
| CN115644269A (en) * | 2022-10-27 | 2023-01-31 | 浙江安吉骆茗茶业有限公司 | Processing technology of butterfly-shaped Anji white tea |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422908A (en) * | 2011-10-25 | 2012-04-25 | 广西亚热带作物研究所试验站 | Method for processing white tea with Guire No. 2 |
| CN102715291A (en) * | 2012-07-05 | 2012-10-10 | 丽水市农业科学研究院 | Processing method of white leaf longjing tea |
| CN104322720A (en) * | 2013-07-22 | 2015-02-04 | 江苏茗鼎生态茶业科技有限公司 | Novel white tea production line |
| CN103976041B (en) * | 2013-12-20 | 2016-06-08 | 杭州千岛湖丰凯实业有限公司 | Anji white tea automation complete equipment for processing and tea Processing method |
| CN103976041A (en) * | 2013-12-20 | 2014-08-13 | 杭州千岛湖丰凯实业有限公司 | Anji white tea automatic processing complete equipment, and tea processing method |
| CN103719307A (en) * | 2014-01-08 | 2014-04-16 | 开化县名茶开发公司 | Preparation method of tea |
| CN104026278A (en) * | 2014-06-13 | 2014-09-10 | 思南县常青种养专业合作社 | Processing method of organic white tea |
| CN104814170A (en) * | 2015-03-16 | 2015-08-05 | 杭州千岛湖丰凯实业有限公司 | Continuous production line based on processing of black tea, green tea, yellow tea and white tea, and method thereof |
| CN104814170B (en) * | 2015-03-16 | 2018-05-18 | 杭州千岛湖丰凯实业有限公司 | Based on processing black tea, green tea, yellow tea, the continuous production line of white tea and method |
| CN104920688A (en) * | 2015-06-24 | 2015-09-23 | 都匀市匀城春茶叶有限公司 | Processing technology for novel white tea |
| CN107771970A (en) * | 2016-08-31 | 2018-03-09 | 安吉柏茗茶场 | Phoenix shape white tea automated production technique |
| CN106561863A (en) * | 2016-11-08 | 2017-04-19 | 恩施清江茶业有限责任公司 | Automated production device for Enshi Yulu and use method |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
| CN112741172A (en) * | 2021-01-21 | 2021-05-04 | 遵义正安丽霞茶业有限责任公司 | Making process of handmade white tea |
| CN115644269A (en) * | 2022-10-27 | 2023-01-31 | 浙江安吉骆茗茶业有限公司 | Processing technology of butterfly-shaped Anji white tea |
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