CN102599271A - Preparation method of white tea - Google Patents

Abstract

The invention relates to a processing method of a tea, and especially relates to a preparation method of a white tea. The white tea is prepared by treating one bud with three or four fresh leaves as a raw material, withering, piling to softness recovery, rapidly press-kneading, drying, selecting, repeatedly firing and the like. The white tea has the characteristics of semi-granular shrink leaf shape, dark green and brown color, delicate fragrance and rich taste, and the white tea soup likes the soup of a green tea, does not have the faint scent of the green tea, likes the soup of a black tea, does not have the fermentation mouthfeel of the black tea, and tastes dense, scent and sweet. Compared with white teas prepared through traditional tight rolling technologies, the white tea of the invention, which has a bar shape, has the advantages of dense soup taste, dense soup color, possessing of the heat clearing and thirst quenching efficacy, possessing of the appreciation effectiveness, and full possessing of a good color, a good fragrance and a good taste, and will satisfy physical and mental needs of general consumers.

Description

A kind of preparation method of white tea

Technical field

The present invention relates to the processing method of tealeaves, particularly a kind of preparation method of white tea.

Background technology

White tea is one of China's Special tea, originates from Fujian more than 90%, and situation of selling well America and Europe and Southeast Asia.Deepening continuously and the enhancing of people to keeping healthy and looking like of the white tea health care research of Along with people's, white tea becomes fashion tea-drinking both domestic and external gradually with its distinctive local flavor.

The product of white tea mainly contains silver tip pekoe, white peony, tribute eyebrow, Shou Mei etc. according to the tender degree of bright leaf; Traditional white tea just make processing be mainly wither, dry two-step; The white tea of tradition keeps the natural shape of bright leaf, and profile is loose, and the packing of product is a problem of its development of restriction always; The white tea of new technology is called for short new white tea; Be by white tea processing technology; Adding light kneading in the back of withering becomes; Be that former Chinese Tea Industry Foochow branch company of company (existing Fujian tealeaves is imported and exported Co., Ltd) and Fuding Bai Lin tea processing factory are the needs that adapt to Hongkong and Macro market,, found a good sale in a plurality of countries and regions such as European Union and country in Southeast Asia and Japan now in a new product of nineteen sixty-eight development; New white tea requires relatively low to the tender degree of raw material of bright leaf, be equivalent to low-grade tribute eyebrow and Shou Mei, its just system manufacture craft be: wither, gently rub, drying, owing to knead through kicking the beam; The white tea profile of new technology leaf is opened the Zhe that slightly contracts and is half volume bar shaped, and color and luster is dark green to be with brownly, and fragrant clear flavor is dense, and the soup color and taste is like green tea but there is not delicate fragrance; Like black tea but do not have the ferment sense, dense alcohol clear sweet be its characteristic, because of its bar shaped is tightly rolled up than traditional handicraft; The soup flavor is denseer, and the soup look denseer, and receive consumer's welcome.

Though bigger raising on the traditional white tea profile of the white tea of new technology; Therefore about volume-diminished 20%, but fail fundamentally to solve its profile, be necessary to study when how to keep the white tea peculiar taste of tradition; Improve the external form of low and middle-grade white tea, reach the needs in market.

Summary of the invention

The object of the present invention is to provide a kind of quality style that keeps the white tea of tradition, the preparation method that the overall volume of white tea is better shunk.

For solving above technical problem and economic problems; The technical scheme that the present invention takes: a kind of preparation method of white tea; It is a raw material with the bright leaf of a bud three, four leaves; Blue or green through withering, piling, fast kneadding, drying, choose pick, method such as multiple fire is made, and it is characterized in that comprising following method step:

(1) the bright leaf of a bud three, four leaves evenly is placed on the cool blue or green frame water sieve in the room that withers; Wither to bud pin milli look turn white, that leaf is opened color and luster is dark green, dark green or grayish green by light green commentaries on classics, bud point or spray are " sticking up tail " shape, leaf Zhang Chuijuan; Blue or green gas disappears, tea fragrance spread out; Hand is touched the sensation that withering leaf has needle-holding hand, the bright leaf loss of weight 70%-75% that withers, and the withering leaf moisture content is about the degree of 25%-30%.

(2) withering leaf through step (1) gained turns evenly, banks up 20 centimetres-30 centimetres, 1 hour time, waits the back that eases back to make.

(3) insert in the quick kneadding make-up machine kneadding fast in right amount through the heap leafiness of step (2) gained, deblock immediately after 30 seconds kneadding time, kneadding again again, kneadding is 5-6 time altogether, and kneadding is pressurizeed gradually at every turn, makes to the profile Zhe that contracts to be half graininess.

(4) placing temperature through the making leaf of step (3) gained was oven dry in 110 ℃-120 ℃ the dryer, wiped that to rub tealeaves with the hands powdered the time to sop up liquid 60-90 minutes defensive positions, moisture content 5% ~ 6%.

(5) tealeaves through step (4) gained picks dewax leaf, red, stalk and non-teas field trash.

(6) will choosing the tealeaves that picks, to place temperature be oven dry 15 minutes in 120 ℃-130 ℃ the dryer, can obtain finished product.

The present invention compared with prior art in the quality style that keeps the white tea of new technology simultaneously, disappears the blue or green gas of tealeaves, and the overall volume of white tea better shunk (volume-diminished is more than 60%), reduces storage, transportation and packing cost.

The specific embodiment

Embodiment 1

A kind of preparation method of white tea, it is a raw material with the bright leaf of a bud three, four leaves, blue or green through withering, pile, fast kneadding, drying, choose methods such as picking, answer fire and be made, it is characterized in that comprising following method step:

(1) the bright leaf of a bud three, four leaves evenly is placed on the cool blue or green frame water sieve in the room that withers; Wither to bud pin milli look turn white, that leaf is opened color and luster is dark green, dark green or grayish green by light green commentaries on classics, bud point or spray are " sticking up tail " shape, leaf Zhang Chuijuan; Blue or green gas disappears, tea fragrance spread out; Hand is touched the sensation that withering leaf has needle-holding hand, the bright leaf loss of weight 70%-75% that withers, and the withering leaf moisture content is about the degree of 25%-30%.

(2) withering leaf through step (1) gained turns evenly, banks up 20 centimetres-30 centimetres, 1 hour time, waits the back that eases back to make.

(3) insert in the quick kneadding make-up machine kneadding fast in right amount through the heap leafiness of step (2) gained, deblock immediately after 30 seconds kneadding time, kneadding again again, kneadding is 5-6 time altogether, and kneadding is pressurizeed gradually at every turn, makes to the profile Zhe that contracts to be half graininess.

(4) placing temperature through the making leaf of step (3) gained was oven dry in 110 ℃-120 ℃ the dryer, wiped that to rub tealeaves with the hands powdered the time to sop up liquid 60-90 minutes defensive positions, moisture content 5% ~ 6%.

(5) tealeaves through step (4) gained picks dewax leaf, red, stalk and non-teas field trash.

(6) will choosing the tealeaves that picks, to place temperature be oven dry 15 minutes in 120 ℃-130 ℃ the dryer, can obtain finished product.

Claims (1)

1. the preparation method of a white tea is characterized in that comprising following method step:

(1) the bright leaf of a bud three, four leaves evenly is placed on the cool blue or green frame water sieve in the room that withers; Wither to bud pin milli look turn white, that leaf is opened color and luster is dark green, dark green or grayish green by light green commentaries on classics, bud point or spray are " sticking up tail " shape, leaf Zhang Chuijuan; Blue or green gas disappears, tea fragrance spread out; Hand is touched the sensation that withering leaf has needle-holding hand, the bright leaf loss of weight 70%-75% that withers, and the withering leaf moisture content is about the degree of 25%-30%; (2) withering leaf through step (1) gained turns evenly, banks up 20 centimetres-30 centimetres, 1 hour time, waits the back that eases back to make;

(3) insert in the quick kneadding make-up machine kneadding fast in right amount through the heap leafiness of step (2) gained, deblock immediately after 30 seconds kneadding time, kneadding again again, kneadding is 5-6 time altogether, and kneadding is pressurizeed gradually at every turn, makes to the profile Zhe that contracts to be half graininess;

(4) placing temperature through the making leaf of step (3) gained was oven dry in 110 ℃-120 ℃ the dryer, wiped that to rub tealeaves with the hands powdered the time to sop up liquid 60-90 minutes defensive positions, moisture content 5 ~ 6%;

(5) tealeaves through step (4) gained picks dewax leaf, red, stalk and non-teas field trash;

(6) will choosing the tealeaves that picks, to place temperature be oven dry 15 minutes in 120 ℃-130 ℃ the dryer, can obtain finished product.