CN102113576A - Production process of white tea - Google Patents
Production process of white tea Download PDFInfo
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- CN102113576A CN102113576A CN 201110057172 CN201110057172A CN102113576A CN 102113576 A CN102113576 A CN 102113576A CN 201110057172 CN201110057172 CN 201110057172 CN 201110057172 A CN201110057172 A CN 201110057172A CN 102113576 A CN102113576 A CN 102113576A
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Abstract
The invention discloses a production process of white tea. The production process comprises the following steps: picking, selecting, spreading, deactivating enzyme, forming, and drying to obtain finished product. In the enzyme deactivation step, the weight of fresh leaves is 400-600 g, the temperature is 150-200 DEG C, the time is 15-20 min, and the weight loss is 60-70%. In the forming step, the temperature is 55-60 DEG C, the time is 12-15 min, the leaves are hook-shaped, and the weight loss is 20-30%. In the drying step, the temperature is 85-90 DEG C, the time is 4-5 min, and the water content is 6-7%. Compared with the prior art, the production process provided by the invention has the following advantages: (1) the tea leaves are hook-shaped and can directly sink down to the bottom during infusion, so as to facilitate drinking; (2) the process conditions are proper, and the tea finished product has thick taste even after being infused for a plurality of times; (3) the fried tea finished product has distinct fragrance; and (4) the tea finished product has appearance of tenuous and long strips.
Description
Technical field
The invention discloses a kind of production technology of white tea, be specifically related to the production technology that a kind of shape of tea is the white tea of hook solid.
Background technology
The white tea in Anji is to make with Green Tea Processing technology, belongs to green tea, and its white is because it processes raw material and picks up from a kind of tender leaf and be the tea tree of white entirely.The white tea in Anji is a kind of very special tea kind, it is the variation tea tree that produces under the specific good ecological environmental condition, be that the Nature is vouchsafed human precious species, belonging to green tea, is different notions with silver tip pekoe, white peony in " white teas " in the China six big teas: silver tip pekoe, white peony refer to by the green white tea that is made of in the least tender leafs how; And the white tea in Anji is the name green tea that is formed by the method for making processing and fabricating of green tea by the tender leaf of white by in a kind of special Bai Yecha kind.
The white tealeaves plate shape in traditional Anji is vertical bar shaped, but that blade is the tealeaves of long strip type is bigger in the contact area that brews Shi Yinqi and water, easily produces bigger buoyancy, thereby can keep afloat earlier and slowly sink to the bottom again.Blade swims in the water surface concerning drinking person, drinks very inconvenient.
Summary of the invention
At above-mentioned defective, the object of the invention provides a kind of production technology of white tea, and the tealeaves of being produced is hook solid.
For achieving the above object, the technical solution used in the present invention is:
The production technology of a kind of white tea of the present invention comprises harvesting → fastidious → spreading for cooling → complete → moulding → oven dry → finished product,
The described step that completes is specially: throwing bright leaf amount is 400～600g, and temperature is 150～200 ℃, and the time is 15～20 minutes, weightless 60～70%;
Described forming step is specially: temperature is 55～60 ℃, and the time is 12～15 minutes, makes blade profile be hook type, weightless 20～30%;
Described baking step is specially: temperature is 85～90 ℃, and the time is 4～5 minutes, and water content is 6～7%.
In a preferred embodiment of the present invention, describedly complete, moulding, baking step be for to finish by manual frying in the firewood pot.
In a preferred embodiment of the present invention, main points are that both hands stir-fry in the described step that completes, and it is vexed to throw earlier the back, accomplish to drag for tremble only diffusing, kill even, kill saturating.
In a preferred embodiment of the present invention, the tealeaves after the described step that completes need reach soft, toughness slightly, the degree of the delicate fragrance that starts.
In a preferred embodiment of the present invention, it is tack-free that the tealeaves behind the described forming step need reach, the degree that the food value of leaf is still soft.
In a preferred embodiment of the present invention, the tealeaves behind the described baking step need reach the degree that the tentacle sense is arranged, and water content is 6%.
In a preferred embodiment of the present invention, described spreading for cooling step is specially: bright leaf is thin be spread out in the bamboo of cleaning flat on, thickness is less than 2.5cm, the time is 4～6 hours.
In a preferred embodiment of the present invention, the bright leaf of described harvesting is that simple bud or a bud one leaf are just opened up.
The present invention compared with prior art has the following advantages:
(1), the finished tea type is hook solid, directly sinks under water when brewing, be easy to drink.
(2), the process conditions that are fit to, the taste that becomes to sample tea is heavier, brew repeatedly after, fragrance is deposited especially.
(3), it is fragrant outstanding in one-tenth is sampled tea after the frying.
(4), outward appearance bar rope is very thin, shows slightly milli.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing preferred embodiment of the present invention is described in detail, thereby protection scope of the present invention is made more explicit defining so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that.
As shown in Figure 1, the production technology of white tea of the present invention may further comprise the steps:
(1), pluck: plucking bright leaf is that simple bud or a bud one leaf are just opened up.
(2), fastidious: as after the bright leaf of plucking carried out an acceptance inspection, to weigh, carry out record.
(3), spreading for cooling: standard compliant bright leaf is thin be spread out in the bamboo of cleaning flat on, thickness is less than 2.5cm, the time is 4～6 hours.
(4), complete: throw bright leaf amount: 400～600g, temperature: 150～200 ℃, the time: 15～20 minutes; Weightless 60～70%.
(5), moulding: the pot temperature: 55～60 ℃, the time: 12～15 minutes, tealeaves became hook type, weightlessness 20～30%.
(6), oven dry: temperature: 85～90 ℃, the time: 4～5 minutes, water content was 5～6%.
(7), finished product.
Embodiment one:
Pluck: 50% fresh leaves of tea plant head-germ exploitation up to standard in the tea place, duty is adopted in batches, carry and adopting, and does not pinch and adopts.Require newly rarely have vigor, do not adopt rainwater leaf, sick worm leaf, purple bud-leaf and stripping bud bud.Be contained in cleaning bamboo basket, the bamboo basket, do not press, without cloth bag and polybag.Before plucking time is 9:00 in the morning, after the afternoon 4:00.The tealeaves of plucking in the morning and the afternoon factory of must when knocking off, accompanying each other.Fastidious: as after the bright leaf that each worker that picks tea-leaves is plucked carries out an acceptance inspection, to weigh, carry out record.Acceptance criteria is: bright leaf one bud one leaf, length is neat, uniformity, anosis worm leaf, no Lao Ye, no leaf stalk, free from admixture.Spreading for cooling: standard compliant bright leaf is thin be spread out in the bamboo of cleaning flat on, thickness 2cm, the time is 5 hours.By bright leaf kind, grade or raw material condition, spread frying in clean firewood pot, tealeaves does not directly contact with ground in the process.Complete: throw bright leaf amount: 500g, the pot temperature: 180 ℃, the time: 18 minutes; Degree: soft, toughness slightly, the delicate fragrance that starts, weightless 65%; Main points: both hands stir-fry, and it is vexed to throw earlier the back, accomplish to drag for tremble only diffusing, kill even, kill saturating.Moulding: the pot temperature: 58 ℃, the time: 14 minutes, degree: tack-free, the food value of leaf was still soft, became hook type, and weightless 25%.Oven dry: temperature: 88 ℃, the time: 5 minutes, degree: tealeaves had the tentacle sense, and water content is 6%.Finished product: adopt the carton package meet food hygiene, in have aluminium foil bag to pack, every box 0.25kg lives or by customer requirement.
Embodiment two:
Pluck: 50% fresh leaves of tea plant head-germ exploitation up to standard in the tea place, duty is adopted in batches, carry and adopting, and does not pinch and adopts.Require newly rarely have vigor, do not adopt rainwater leaf, sick worm leaf, purple bud-leaf and stripping bud bud.Be contained in cleaning bamboo basket, the bamboo basket, do not press, without cloth bag and polybag.Before plucking time is 9:00 in the morning, after the afternoon 4:00.The tealeaves of plucking in the morning and the afternoon factory of must when knocking off, accompanying each other.Fastidious: as after the bright leaf that each worker that picks tea-leaves is plucked carries out an acceptance inspection, to weigh, carry out record.Acceptance criteria is: bright leaf one bud one leaf, length is neat, uniformity, anosis worm leaf, no Lao Ye, no leaf stalk, free from admixture.Spreading for cooling: standard compliant bright leaf is thin be spread out in the bamboo of cleaning flat on, thickness 1.5cm, the time is 4 hours.By bright leaf kind, grade or raw material condition, spread frying in clean firewood pot, tealeaves does not directly contact with ground in the process.Complete: throw bright leaf amount: 400g, the pot temperature: 150 ℃, the time: 15 minutes; Degree: soft, toughness slightly, the delicate fragrance that starts, weightless 60%; Main points: both hands stir-fry, and it is vexed to throw earlier the back, accomplish to drag for tremble only diffusing, kill even, kill saturating.Moulding: the pot temperature: 55 ℃, the time: 12 minutes, degree: tack-free, the food value of leaf was still soft, became hook type, and weightless 20%.Oven dry: temperature: 85 ℃, the time: 4 minutes, degree: tealeaves had the tentacle sense, and water content is 6%.Finished product: adopt the carton package meet food hygiene, in have aluminium foil bag to pack, every box 0.25kg lives or by customer requirement.
Embodiment three:
Pluck: 50% fresh leaves of tea plant head-germ exploitation up to standard in the tea place, duty is adopted in batches, carry and adopting, and does not pinch and adopts.Require newly rarely have vigor, do not adopt rainwater leaf, sick worm leaf, purple bud-leaf and stripping bud bud.Be contained in cleaning bamboo basket, the bamboo basket, do not press, without cloth bag and polybag.Before plucking time is 9:00 in the morning, after the afternoon 4:00.The tealeaves of plucking in the morning and the afternoon factory of must when knocking off, accompanying each other.Fastidious: as after the bright leaf that each worker that picks tea-leaves is plucked carries out an acceptance inspection, to weigh, carry out record.Acceptance criteria is: bright leaf one bud one leaf, length is neat, uniformity, anosis worm leaf, no Lao Ye, no leaf stalk, free from admixture.Spreading for cooling: standard compliant bright leaf is thin be spread out in the bamboo of cleaning flat on, thickness 2cm, the time is 5 hours.By bright leaf kind, grade or raw material condition, spread frying in clean firewood pot, tealeaves does not directly contact with ground in the process.Complete: throw bright leaf amount: 600g, the pot temperature: 200 ℃, the time: 20 minutes; Degree: soft, toughness slightly, the delicate fragrance that starts, weightless 70%; Main points: both hands stir-fry, and it is vexed to throw earlier the back, accomplish to drag for tremble only diffusing, kill even, kill saturating.Moulding: the pot temperature: 60 ℃, the time: 15 minutes, degree: tack-free, the food value of leaf was still soft, became hook type, and weightless 30%.Oven dry: temperature: 90 ℃, the time: 4 minutes, degree: tealeaves had the tentacle sense, and water content is 6%.Finished product: adopt the carton package meet food hygiene, in have aluminium foil bag to pack, every box 0.25kg lives or by customer requirement.
The above; it only is the specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; any those of ordinary skill in the art are in the disclosed technical scope of the present invention; variation or the replacement that can expect without creative work all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.
Claims (8)
1. the production technology of a white tea comprises it is characterized in that harvesting → fastidious → spreading for cooling → complete → moulding → oven dry → finished product,
The described step that completes is specially: throwing bright leaf amount is 400～600g, and temperature is 150～200 ℃, and the time is 15～20 minutes, weightless 60～70%;
Described forming step is specially: temperature is 55～60 ℃, and the time is 12～15 minutes, makes blade profile be hook type, weightless 20～30%;
Described baking step is specially: temperature is 85～90 ℃, and the time is 4～5 minutes, and water content is 5～6%.
2. the production technology of a kind of white tea according to claim 1 is characterized in that, describedly completes, moulding, baking step be for to finish by manual frying in the firewood pot.
3. the production technology of a kind of white tea according to claim 2 is characterized in that, main points are that both hands stir-fry in the described step that completes, and it is vexed to throw earlier the back, accomplish to drag for tremble only diffusing, kill even, kill saturating.
4. the production technology of a kind of white tea according to claim 1 and 2 is characterized in that, the tealeaves after the described step that completes need reach soft, toughness slightly, the degree of the delicate fragrance that starts.
5. the production technology of a kind of white tea according to claim 1 and 2 is characterized in that, it is tack-free that the tealeaves behind the described forming step need reach, the degree that the food value of leaf is still soft.
6. the production technology of a kind of white tea according to claim 1 and 2 is characterized in that, the tealeaves behind the described baking step need reach the degree that the tentacle sense is arranged, and water content is 6～7%.
7. the production technology of a kind of white tea according to claim 1 is characterized in that, described spreading for cooling step is specially: bright leaf is thin be spread out in the bamboo of cleaning flat on, thickness is less than 2.5cm, the time is 4～6 hours.
8. the production technology of a kind of white tea according to claim 1 is characterized in that, the bright leaf of described harvesting is that simple bud or a bud one leaf are just opened up.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110057172 CN102113576B (en) | 2011-03-10 | 2011-03-10 | Production process of white tea |
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| CN 201110057172 CN102113576B (en) | 2011-03-10 | 2011-03-10 | Production process of white tea |
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| CN102113576A true CN102113576A (en) | 2011-07-06 |
| CN102113576B CN102113576B (en) | 2013-05-15 |
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| CN 201110057172 Expired - Fee Related CN102113576B (en) | 2011-03-10 | 2011-03-10 | Production process of white tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396609A (en) * | 2011-10-19 | 2012-04-04 | 郎溪县十字铺生态特色农业观光园 | Processing method of white tea |
| 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 |
| CN103947774A (en) * | 2014-04-26 | 2014-07-30 | 长沙县金井茶厂 | Production process of baked white 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 |
| CN106974011A (en) * | 2017-05-18 | 2017-07-25 | 广安森林雨茶业有限责任公司 | A kind of white tea preparation method |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759708A (en) * | 2004-10-13 | 2006-04-19 | 华中农业大学 | Crescent formed green tea and preparation method |
| CN1813554A (en) * | 2005-02-05 | 2006-08-09 | 盛潮涌 | Pure tea stir-frying method |
| CN101690530A (en) * | 2009-09-28 | 2010-04-07 | 无锡市茶叶品种研究所有限公司 | Processing method for making black tea from Anji white tea picked in summer and autumn |
| CN101755932A (en) * | 2009-09-28 | 2010-06-30 | 无锡市茶叶品种研究所有限公司 | Method for manufacturing high-freshness oolong tea by using Anji white tea |
-
2011
- 2011-03-10 CN CN 201110057172 patent/CN102113576B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759708A (en) * | 2004-10-13 | 2006-04-19 | 华中农业大学 | Crescent formed green tea and preparation method |
| CN1813554A (en) * | 2005-02-05 | 2006-08-09 | 盛潮涌 | Pure tea stir-frying method |
| CN101690530A (en) * | 2009-09-28 | 2010-04-07 | 无锡市茶叶品种研究所有限公司 | Processing method for making black tea from Anji white tea picked in summer and autumn |
| CN101755932A (en) * | 2009-09-28 | 2010-06-30 | 无锡市茶叶品种研究所有限公司 | Method for manufacturing high-freshness oolong tea by using Anji white tea |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396609A (en) * | 2011-10-19 | 2012-04-04 | 郎溪县十字铺生态特色农业观光园 | Processing method of white tea |
| CN102396609B (en) * | 2011-10-19 | 2013-06-19 | 郎溪县十字铺生态特色农业观光园 | Processing method of white tea |
| 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 |
| 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 |
| 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 |
| CN103947774A (en) * | 2014-04-26 | 2014-07-30 | 长沙县金井茶厂 | Production process of baked white tea |
| CN103947774B (en) * | 2014-04-26 | 2015-11-11 | 长沙县金井茶厂 | The white tea production process of a kind of baking |
| CN106974011A (en) * | 2017-05-18 | 2017-07-25 | 广安森林雨茶业有限责任公司 | A kind of white tea preparation method |
| 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 |
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| Publication number | Publication date |
|---|---|
| CN102113576B (en) | 2013-05-15 |
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