CN103262915A - Craftsmanship of fragrance type white tea - Google Patents
Craftsmanship of fragrance type white tea Download PDFInfo
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- CN103262915A CN103262915A CN2013101797469A CN201310179746A CN103262915A CN 103262915 A CN103262915 A CN 103262915A CN 2013101797469 A CN2013101797469 A CN 2013101797469A CN 201310179746 A CN201310179746 A CN 201310179746A CN 103262915 A CN103262915 A CN 103262915A
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Abstract
The invention discloses a craftsmanship of fragrance type white tea. The craftsmanship comprises the following steps of: (1), picking tea leaves; (2) classifying fresh leaves; (3) cooling the fresh leaves; (4) killing the tea leaves; (5) withering the fresh leaves; (6) fermenting the fresh leaves; (7) choosing the fresh leaves; (8) rolling the fresh leaves; (9) bringing the fresh leaves; (10) drying and cooling the fresh leaves; (11) choosing the fresh leaves; and (12) packing and storing the fresh leaves so as to produce high-quality white tea.
Description
Technical field
The invention belongs to the Tea Processing technology field, be specifically related to the white tea preparation process of a kind of floral type.
Background technology
" white tea " of the present invention is for the green tea in China six big tea system is.Its kind is " the white tea in Anji ", below all is called white tea.The traditional handicraft of this white tea mainly comprises withers, completes, shaping, cures, chooses the operation of grading, and all process steps is for once.Without kneading, send out alcohol, only through the dry processing of slow fire.White tea set has amino acid content higher, and profile bud milli is complete, and dried tea is golden yellow, and fresh taste, light time are sweet, and the soup look yellowish green is bright, and the beautiful white quality characteristic that waits in the flavor end is the special treasure in China's teas.
This processes Anji white tea kind tea does not change so far substantially along practising.
The white tea of prior art and more existing improved processing technology processing all exists the tea leaf quality of producing not high.The invention provides a kind of manufacture craft of producing high-quality white tea.
Summary of the invention
The technical problem to be solved in the present invention: the white tea of prior art and more existing improved processing technology processing all exists the tea leaf quality of producing not high, the invention provides a kind of manufacture craft of producing high-quality white tea.
The technical solution used in the present invention:
The white tea preparation process of floral type of the present invention may further comprise the steps:
(1) dark brownish green harvesting; (2) bright leaf classification; (3) spreading for cooling; (4) complete; (5) wither; (6) fermentation; (7) choose branch; (8) knead; (9) forming; (10) oven dry, cooling; (11) choose branch; (12) packing stores.
Step (5) is withered, and employing is indoor withers naturally, after completing, evenly spreads and puts the spreading for cooling platform, and THICKNESS CONTROL is between 5cm-6cm.
The temperature of step (6) fermentation is 6～10 ℃, and the time is 5～6h.
The time that step (5) is withered is 36～72h.
The time that step (5) is withered is 54h.
The temperature that step (5) is withered is 25～30 ℃, relative humidity 60%-75%.
The circulation that keeps air in the process that step (5) is withered.
Respectively carry out once and sieve thickening leaf layer when step (5) is withered in the process to 36h and during 48h.
The temperature of step (6) fermentation is 8 ℃, and the time is 5h.
The beneficial effect that the present invention reaches:
(1) the dried fragrant flower fragrance of tealeaves is obvious, has slight orchid perfume (or spice) after brewing.
(2) it is curved that the tealeaves profile is circle, effectively reduces dried tea and extraneous contact area, avoids the fragrant loss of tea.
(3) the white original normally used aciculiform of tea is compared, and circle of the present invention is curved easier of minimizing damage to dried tea profile in the packed and transported process.
(4) the white tea of institute of the present invention processing can reach the green effect of the clear flavor of soup.
(5) the white tea of institute of the present invention processing, flavour namely kept the original aquatic foods of white tea refreshing, return sweetly, more increased slight orchid fragrance.
Specify beneficial effect of the present invention in conjunction with processing step of the present invention:
(1) control technology of fermentation temperature and fermentation time: fermentation temperature is controlled at 6～10 ℃, fermentation time was at 5～6 hours, take total line traffic control and man-machine interface to be integrated into white tea fermentation temperature and humidity intelligent control device at white tea fermenting cellar scene, white tea linalool and phenmethylol, benzyl carbinol composition in the cold fermentation process are increased, produce volatile ingredient, distribute light delicate fragrance taste.Present technique is the cold fermentation technology that company's process repetition test sums up, and can improve the quality of white tea.
(2) the indoor technology of withering naturally: withering is a very important operation before the fermentation of white tea, the nature that the present invention takes that the withers method of withering, and tea evenly spreads and puts the spreading for cooling platform after completing in vain, and THICKNESS CONTROL is between 5cm-6cm.CCP in the technology of withering mainly contains:
1. wither the time: for normally carrying out of the process mesophytization chemical reaction that guarantees to wither, generally speaking, the time of withering must not be less than 36h, is less than 36h because biochemical reaction is incomplete, the lightly seasoned and band green grass gas of tealeaves; But the overlong time of withering as surpassing 72h, then often makes the blackening of leaf look, even goes mouldy, and therefore the time of withering is preferably grasped at 36～72h, is best with 54h.
2. temperature and air humidity: temperature and air humidity are to promote to wither the necessary condition of process biochemical reaction, and the white tea of the present invention optimum temperature of withering is 25～30 ℃, relative humidity 60%-75%, temperature is too high, cause the tealeaves red stain, low excessively, the overlong time of withering causes goes mouldy.Improve certain temperature and can reduce relative humidity, thus the evaporation of promotion leaf moisture, but too high as temperature, leaf dehydration cell is dead too early, tealeaves is grass smell.
3. the circulation of air can be accelerated the evaporation of moisture in the process of withering, and prevents the accumulation of bad airs such as carbon dioxide, supplies with the withering leaf biochemistry simultaneously and changes needed oxygen.Therefore, must be noted that the thin stand of bright leaf and evenly in the early stage of withering, not evenly blocked uply often cause white tea to owe bright alcohol, color and luster is spent assorted.
4. spread out leaf amount and evenness: leaf irregular meeting in stand makes white tea flavour owe bright alcohol before withering, and spends assorted at the bottom of the leaf.The present invention respectively carries out when withering process 36h to 48h once and sieve, thickening leaf layer.And sieve is for avoiding the enzyme activity peak, and is too early, too fast and cause the early stage red stain of bud-leaf to avoid the polyphenols enzymatic oxidation; Secondly, and the leaf temperature slightly raises during sieve, and enzymatic activity slightly rises, and promotes appropriate oxidation and the conversion of polyphenols, reduces the millet paste bitter taste, increases the pure and mild degree of flavour.
The specific embodiment
Embodiment 1:
The white tea preparation process of floral type may further comprise the steps:
(1) dark brownish green harvesting: adopt half exhibition of a bud one leaf and the two leaves and a bud dark brownish green bright leaf of exhibition just, require before at 12 in the morning and pluck after at 16 in afternoon;
(2) bright leaf classification: the bright leaf that different time is plucked spreads separately, dark brownish green bright leaf is carried out classification handle;
(3) spreading for cooling: on the spreading for cooling platform dark brownish green control is being no more than the thickness of 1cm, temperature remains on about 20 ℃, spreading for cooling 10-15h;
(4) complete: adopt continuous de-enzyming machine to complete, the temperature that completes is controlled about 180-200 ℃, looks dark brownish green concrete condition support and holds fixation time;
(5) wither; Adopt and indoorly wither naturally, after completing, evenly spread and put the spreading for cooling platform, THICKNESS CONTROL is between 5cm-6cm, and the time of withering is 54h, and the temperature of withering is 25～30 ℃, relative humidity 60%-75%, the circulation that keeps air in the process of withering; Respectively carry out once and sieve thickening leaf layer during to 36h and during 48h in the process of withering;
(6) fermentation: the temperature of fermentation is 8 ℃, and the time is 5h.
(7) choose branch; With screen-dividing machine the dark brownish green raw material after sending out alcohol is chosen and to be divided into different brackets, spread respectively;
(8) knead; Knead after the water-removing leaves cooling, keep good color and luster and fragrance, " light, heavy, light " grasped in pressurization.Pine was pressed 3 minutes, pressurizeed 8 minutes, always kneaded 40～45 minutes.
(9) forming; Adopt the manual forming of curer, temperature is controlled to 50～60 ℃, and the tea base is placed the centre of the palm, and both hands close up, and rotates and knead 4～5 to change into a tea group, puts back in the pot, allows its setting.Firmly tea group is descending to heavy by light in rubbing, after the base of receiving guest with tea has all been rubbed, trembling diffusing stranding again.So repeatedly for several times, make the tea base reach seventy percent and do, use both hands instead and hold in both hands tea, press and rub the tea bar with the hands, fry while rubbing, rub with the hands and fry combination, hold up until pekoe, about 8～9 one-tenth take the dish out of the pot when dried.
(10) oven dry, cooling; Utilize dryer, divide three oven dry, utilize spreading for cooling platform blowing cooling.
(11) choose branch; Utilize color selector to carry out the look choosing and choose branch.
(12) packing stores.
The tealeaves of producing by processing technology of the present invention detects, and the results are shown in Table 1:
The tealeaves test data that table 1 manufacture craft of the present invention is made
Claims (9)
1. white tea preparation process of floral type is characterized in that: may further comprise the steps:
(1) dark brownish green harvesting; (2) bright leaf classification; (3) spreading for cooling; (4) complete; (5) wither; (6) fermentation; (7) choose branch; (8) knead; (9) forming; (10) oven dry, cooling; (11) choose branch; (12) packing stores.
2. the white tea preparation process of a kind of floral type according to claim 1 is characterized in that: step (5) is withered to adopt and is indoorly withered naturally, after completing, evenly spreads and puts the spreading for cooling platform, and THICKNESS CONTROL is between 5cm-6cm.
3. the white tea preparation process of a kind of floral type according to claim 1 is characterized in that: the temperature of step (6) fermentation is 6～10 ℃, and the time is 5～6h.
4. the white tea preparation process of a kind of floral type according to claim 2, it is characterized in that: the time that step (5) is withered is 36～72h.
5. the white tea preparation process of a kind of floral type according to claim 4, it is characterized in that: the time that step (5) is withered is 54h.
6. the white tea preparation process of a kind of floral type according to claim 2, it is characterized in that: the temperature that step (5) is withered is 25～30 ℃, relative humidity 60%-75%.
7. the white tea preparation process of a kind of floral type according to claim 2 is characterized in that: the circulation that keeps air in the process that step (5) is withered.
8. the white tea preparation process of a kind of floral type according to claim 2 is characterized in that: respectively carry out once and sieve thickening leaf layer when step (5) is withered in the process to 36h and during 48h.
9. the white tea preparation process of a kind of floral type according to claim 3 is characterized in that: the temperature of step (6) fermentation is 8 ℃, and the time is 5h.
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| CN201310179746.9A CN103262915B (en) | 2013-05-15 | 2013-05-15 | Craftsmanship of fragrance type white tea |
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| CN201310179746.9A CN103262915B (en) | 2013-05-15 | 2013-05-15 | Craftsmanship of fragrance type white tea |
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| CN103262915B CN103262915B (en) | 2015-01-14 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783178A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for processing orchid flavor type white tea by using pekoe tea |
| CN103815101A (en) * | 2014-03-11 | 2014-05-28 | 安徽亿宏生物科技有限公司 | Method for preparing orchid 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 |
| CN104430971A (en) * | 2014-11-13 | 2015-03-25 | 张家界龙鑫生态农业有限公司 | Method for preparing white tea |
| CN105076518A (en) * | 2015-08-19 | 2015-11-25 | 乐业县乐碧园茶叶专业合作社 | Processing and preparing method of white tea |
| CN105309649A (en) * | 2014-07-28 | 2016-02-10 | 贵州哚贝古茶开发有限公司 | White tea processing method |
| CN106035765A (en) * | 2016-06-28 | 2016-10-26 | 贵州江口净园春茶业有限公司 | Processing technology of white tea |
| CN106234666A (en) * | 2016-09-30 | 2016-12-21 | 正安县黔蕊茶业有限公司 | A kind of Craftsmanship of fragrance type white tea |
| CN106260128A (en) * | 2016-05-04 | 2017-01-04 | 广西南亚热带农业科学研究所 | A kind of manufacture method of floral type Ramulus et Folium Mussaendae Pubescentis |
| CN108576284A (en) * | 2018-06-25 | 2018-09-28 | 思南梵众白茶开发经营有限公司 | A kind of fragrance of a flower white tea and its processing method |
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN109480012A (en) * | 2019-01-03 | 2019-03-19 | 福建福鼎东南白茶进出口有限公司 | A kind of ice white tea leaf and preparation method thereof |
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| CN1868292A (en) * | 2006-06-27 | 2006-11-29 | 杨秀凡 | Method for preparing green tea of fragrant thoroughwort type |
| CN101317614B (en) * | 2007-06-05 | 2011-12-07 | 福建农林大学 | Method for processing white tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103783178A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for processing orchid flavor type white tea by using pekoe tea |
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| CN103815101A (en) * | 2014-03-11 | 2014-05-28 | 安徽亿宏生物科技有限公司 | Method for preparing orchid tea |
| CN103815101B (en) * | 2014-03-11 | 2016-01-20 | 安徽亿宏生物科技有限公司 | A kind of preparation method of orchid 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 |
| CN105309649A (en) * | 2014-07-28 | 2016-02-10 | 贵州哚贝古茶开发有限公司 | White tea processing method |
| CN104430971A (en) * | 2014-11-13 | 2015-03-25 | 张家界龙鑫生态农业有限公司 | Method for preparing white tea |
| CN105076518A (en) * | 2015-08-19 | 2015-11-25 | 乐业县乐碧园茶叶专业合作社 | Processing and preparing method of white tea |
| CN106260128A (en) * | 2016-05-04 | 2017-01-04 | 广西南亚热带农业科学研究所 | A kind of manufacture method of floral type Ramulus et Folium Mussaendae Pubescentis |
| CN106035765A (en) * | 2016-06-28 | 2016-10-26 | 贵州江口净园春茶业有限公司 | Processing technology of white tea |
| CN106234666A (en) * | 2016-09-30 | 2016-12-21 | 正安县黔蕊茶业有限公司 | A kind of Craftsmanship of fragrance type white tea |
| CN108576284A (en) * | 2018-06-25 | 2018-09-28 | 思南梵众白茶开发经营有限公司 | A kind of fragrance of a flower white tea and its processing method |
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN109480012A (en) * | 2019-01-03 | 2019-03-19 | 福建福鼎东南白茶进出口有限公司 | A kind of ice white tea leaf and preparation method thereof |
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