CN103493913B - Preparation method and product of tuan-shaped white tea (tuan is a Chinese character) - Google Patents
Preparation method and product of tuan-shaped white tea (tuan is a Chinese character) Download PDFInfo
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- CN103493913B CN103493913B CN201310428426.2A CN201310428426A CN103493913B CN 103493913 B CN103493913 B CN 103493913B CN 201310428426 A CN201310428426 A CN 201310428426A CN 103493913 B CN103493913 B CN 103493913B
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Abstract
The invention discloses a preparation method of tuan-shaped white tea (tuan is a Chinese character). The method takes bulk tea of finished white tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into the tea with the predetermined water content through using vacuum dehumidification, optical wave heating and/or microwave heating and cooling means to obtain the required tuan-shaped white tea. The method provides a feasible technical way for preparing the bulk tea of the white tea into the tuan-shaped white tea; the tuan-shaped white tea brings a brand-new white tea drinking way to people and can be conveniently drunk by the people.
Description
Technical field
The present invention relates to the preparation method of one " group's shape " white tea, and " group's shape " the white tea utilizing the method to prepare.Described " group shape " white tea is made up of the tealeaves of the once amount of brewing, and when brewing, whole " group's shape " is directly put into tea set and brews.
Background technology
Special teas in Bai Chashi China teas.Liking of people is subject to its distinctive local flavor.The product drink white tea time, in order to fully demonstrate the distinctive local flavor of white tea, not only there is strict demand to the temperature brewed with water, but also the good tea ratio of GPRS, and the time that tealeaves brews in water.But because existing white tea is all loose tea usually, people are difficult to when product are drunk hold corresponding yardstick, especially tea ratio, thus often occur that initial stage millet paste concentration is excessive, the problem that later stage millet paste concentration is too light again, that not only greatly reduces white tea thus brews number of times, and affects the product drink of people's dialogue tea.
In addition, as loose tea, also exist easily broken, not Portable belt, easily makes moist and turns green, easily absorb peculiar smell, requires the problems such as harsh to storage condition.
Summary of the invention
For the deficiency that existing white tea loose tea exists, the object of the present invention is to provide the preparation method of one " group's shape " white tea, the method is utilized to be made by white tea " group's shape ", not only facilitate the depositing of white tea, carry, contribute to the protection against the tide of white tea and reduce it to the absorption of peculiar smell, extend the tealeaves shelf-life, simplify storage requirement, and greatly can improve tealeaves brew number of times, improve tealeaves utilization rate.
For achieving the above object, white tea preparation method is using the white tea loose tea of finished product as raw tea material for the present invention's " group's shape ", and concrete steps are:
1) softened by raw tea material humidification, and the raw tea material of having softened be molded into " group's shape ", each " group's shape " is made up of the tealeaves once brewing aequum;
2) " group shape " is placed in vacuum environment, by vacuum dehumidifying, and is aided with optical wave heating and/or heating using microwave and cooling way, described " group's shape " is dried to predetermined moisture content, obtains required " group's shape " white tea; Wherein, vacuum dehumidifying is used for the discharge accelerating steam in " group's shape " middle moisture content and vacuum environment, optical wave heating is in order to accelerate the discharge of described " group's shape " top layer moisture content, solidification " group's shape " surface, stable " group's shape " shape, heating using microwave is used for impelling the moisture content of " group's shape " deep layer to shift to top layer, and cooling is used for the Ye Wen controlling " group's shape ", shorten the time that " group's shape " is in high temperature, to suppress the biochemical reaction in " group's shape "; Vacuum dehumidifying and optical wave heating and/or heating using microwave are carried out simultaneously or hocket, and vacuum dehumidifying carries out simultaneously with cooling or hockets.
Further, complete described step 1) after, first utilize vacuum dehumidifying to discharge the moisture content on described " group's shape " top layer fast, stable " group's shape " shape, and then carry out described step 2).
Further, when raw tea material humidification is softened, control humidification degree, avoid tea juice to run off.
Further, when being molded into " group's shape ", controlling mold pressing speed, avoid crowded broken tea.
Further, when raw tea material being molded into " group's shape ", the inclusion in the tealeaves that mold pressing goes out is detained and is being extruded between the surface of tealeaves and adjacent tealeaves blade.
Further, the quality of described " group's shape " is 5-17g.
Further, the quality of described " group's shape " is 7-12g.
Further, after raw tea material being molded into " group's shape ", carry out pressurize, with stable " group's shape " shape, dwell time 3-10 minute.
Further, completing steps 1) after, first described " group's shape " is put into conformal mould, is placed in vacuum environment, and then carry out step 2); Conformal mould has the inner chamber matched with " rolling into a ball shape ", mould side wall is provided with the open-work of discharging for air and moisture content.
Further, described vacuum environment, can be vacuum chamber, vacuum tank (cabinet) or vacuum box, select according to required production capacity.
Further, described predetermined moisture content is≤6%.
Further, described " group's shape " is for spherical, or elliposoidal, or peach-shaped, or cube, or irregular three-dimensional shape.
Further, described white tea bag is drawn together: " great Bai " that pick up from large white tea tree, picks up from " narcissus is white " of narcissus tea tree, picks up from " little Bai " of dish tea tree.
A kind of " group's shape " white tea, is made up of above-mentioned either method.
White Camellia is in light fermented tea, and its manufacture craft is not fried and do not rubbed, through withering, low temperature dry (solarization) do, pick up pick, the operation such as complex fire is made.
Every procedure all must strictly be undertaken by standard, could form its distinctive interior quality, form the local flavor of its uniqueness, and these operations are carried out cannot be molded into " group's shape " at tealeaves after, therefore the present invention, using the white tea loose tea of the finished product made as raw material, makes " group's shape " white tea.
Utilize the white tea loose tea of finished product to make " group's shape " white tea, what face is not the peculiar taste how forming white tea, but how to keep the existing quality of raw tea material.Soften due to humidification will be carried out to raw tea material when making, water, oxygen condition possesses and will cause the non-enzymatic oxidation of tealeaves, Ye Wen is caused to rise, if have suitable temperature again, the further fermentation of tealeaves will be caused, comprise: the non-enzymatic oxidation after humidification, temperature rises the hyther produced, and the fermentation that microorganism causes, all by the quality of feed change tea, therefore, after humidification, preferably tealeaves is placed in anaerobic environment to soften, and control the temperature of tealeaves, to reduce the biochemical reaction in humidification softening stress-displacement stage tealeaves, to keep the existing quality of raw tea material.After tealeaves being molded into " group's shape ", face tealeaves equally to ferment further and the problem affecting its quality, for this reason, the present invention is by alternately adopting vacuum dehumidifying, heating using microwave, the means such as cooling, shorten the time that " group's shape " is in high temperature as far as possible, both the discharge of " group's shape " interior moisture was accelerated, suppress again non-enzymatic oxidation, the ageing reaction that hyther causes, and the fermentation reaction that the reproduction speed of microorganism and microorganism cause, thus the tealeaves biochemical reaction that " group's shape " causes by making is reduced to degree little as far as possible, to keep the existing quality of finished product white tea loose tea.
Heating using microwave is carried out except impelling the moisture content of " group's shape " deep layer except the transfer of top layer under adopting vacuum state in dry run, water evaporates is again reduced temperature required under avoiding non-enzymatic oxidation, negative pressure state, reduce hyther to the infringement of tea matter, also contribute to the microorganism killed in tealeaves, suppress the breeding of microorganism.
The trend of after raw tea material being molded into " group shape ", heat drying can strengthen " group's shape " structure crack.When therefore utilizing light wave and heating using microwave, vacuum dehumidifying should be carried out, so that " group shape " deep layer is distributed to the moisture on top layer keep balance, reduction cracking trend simultaneously.
" group's shape " after mold pressing is put into conformal mould and carries out drying, or be at least dried to " group's shape " surface sizing, then effectively can eliminate the risk ftractureed in " group's shape " dry run, keep the stable of " group's shape " shape.
" group's shape " provides a feasible technological approaches in order being made by white tea loose tea in the present invention, and " group's shape " white tea has then brought a kind of white tea completely newly and rushed product drink mode, and drinks white tea for people's product and provide convenience.
White tea loose tea is made " group's shape ", improve the resistance to pressure of tealeaves, make its no longer such easy fragmentation of astigmatism tea, facilitate the transport of tealeaves, carry." group's shape " white tea only has tealeaves and the extraneous contact on surface, and the tealeaves on surface is also in compaction, not only avoid the inner tealeaves moisture absorption, absorb peculiar smell, even if the moisture absorption of surperficial tealeaves, suction taste characteristic also weaken greatly, thus reduce the requirement to storage condition, decrease seasoning space.Compared with loose tea, the inclusion of tealeaves is extruded more thorough by mold pressing, and the tealeaves inclusion amount appended by every tablet tea leaf surface increases greatly, thereby increases the resistance to bubble of tealeaves, improves the utilization rate of tealeaves." group's shape " white tea is made by the tea amount once brewed, " group's shape " white whole tea set of directly putting into of tea is brewed, inclusion in tealeaves melts into millet paste gradually along with " group shape " slowly molten opening from outside to inside with aqueous phase, greatly increasing while tealeaves brews number of times, also making the initial stage that brews and to brew the millet paste concentration in later stage more close.
Accompanying drawing explanation
Fig. 1 is spherical " group's shape " white tea schematic diagram;
Fig. 2 is ellipsoid shape " group's shape " white tea schematic diagram;
Fig. 3 is peach shape " group's shape " white tea schematic diagram.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
With the white loose tea of finished product narcissus for raw tea material, " group's shape " white tea spherical shown in manuscript 1.Concrete steps are as follows:
1) raw tea material is poured into bamboo sieve to make thinner and carry out humidification.Add hygroscopic water to do to carry out for twice, first humidification, to " half-dried wet ", beaten heap after mixing thoroughly, is fully drawn in tealeaves to make moisture content.Vacuum and cooling provision to be taked simultaneously, control tealeaves temperature below 18 DEG C.Until first time humidification moisture content absorbed by tealeaves completely after, as front operation, humidification is once, soft with the tealeaves food value of leaf again, is tack-freely advisable.
Raw tea material humidification is softened, moisture content addition and interpolation speed be controlled, should ensure that tealeaves fully absorbs moisture content and softens, prevent tea juice to run off again, the beneficial of loss tealeaves.
Because non-enzymatic oxidation can be generated heat by nature after tealeaves moisture absorption, cause temperature to rise, and reduce tea aroma, produce vexed taste, etc., therefore, humidification to be placed in vacuum environment and to control tealeaves temperature and is no more than 18 DEG C, can effectively suppress like this tealeaves without the negative effect such as enzymatic oxidation, hyther.
Humidification is carried out to raw material, can leave standstill after stirring evenly to tealeaves spray water, left standstill after also can utilizing atomized water that tealeaves is wetting.Raw tea material after humidification increases weight about about 20%-30%.
2) utilize mould with spherical die cavity by glomerate for the raw tea material mold pressing of soften " roll into a ball shape ", each " group's shape " weight in wet base about 15 grams, control the speed of mold pressing, prevent tealeaves squeezed broken, and by pressurize 3-10 minute, make the tea juice in each tealeaves blade fully be spilled over to blade face, and be detained between adjacent tealeaves blade.The tea juice overflowed is not only as the effective ingredient in millet paste when brewing in the future, and adhesive component wherein also contributes to the coherent condition after making tealeaves keep mold pressing.
3) " group's shape " taken out from mould and put into the conformal mould that side wall array has air-vent, together inserting vacuum chamber together with conformal mould and vacuumize.With the die cavity suitable with " rolling into a ball shape " in conformal mould.Loose tea is being moulded to the initial stage of " group's shape ", and because moisture content is higher, " group's shape " shape is unstable, thus, after taking out from mould, by vacuum dehumidifying, the moisture on " group's shape " top layer need be reduced fast, make the dry and hard sclerosis in its top layer, to solidify " group's shape " shape.For avoiding " group's shape " in vacuum loose, preferably " group's shape " being put into conformal mould, then vacuumizing.
Along with the carrying out of vacuum dehumidifying, dehydration is hardened by " group's shape " top layer, makes " group's shape " shape obtain primary solidification thus.
4) means such as vacuum dehumidifying, heating using microwave, optical wave heating, cooling are utilized further to " group shape " that shape obtains primary solidification, discharge moisture content wherein as early as possible, its moisture content is reduced to less than 6%, as 2%, to obtain required spherical " group's shape " white tea.The quality of the finished product obtained spherical " group's shape " white tea is about 11-12 gram/.
After " group's shape " shape obtains primary solidification, utilize merely vacuum dehumidifying to discharge the moisture content in " group's shape ", the time not only needed is longer, obstruction also can be caused to the discharge of nexine moisture content in the top layer of " group's shape " first dehydration, therefore, in order to discharge the moisture content in " group's shape " as early as possible, need to be aided with the means such as heating using microwave, optical wave heating, simultaneously, in order to prevent " group's shape " inner long-time high temperature, and cause disadvantageous biochemical reaction, also to be aided with cooling way, the temperature of " group's shape " after heating is reduced to less than 18 DEG C as early as possible.Heating and cooling need hocket, and vacuumize and then can carry out with heating or cool simultaneously.
Microwave is utilized to heat " group's shape ", not only can accelerate the transfer of nexine moisture content to top layer, contribute to the quick discharge of moisture content, the moisture content that vacuum dehumidifying contributes to nexine and top layer keeps balancing, avoid " group's shape " cracking, and microwave also contributes to killing the microorganism in " group's shape ", suppress the breeding of microorganism, suppress the fermentation reaction that microorganism causes.
Utilize optical wave heating, then can accelerate the discharge of " group's shape " top layer moisture content further, sclerosis further " group's shape " top layer, further stable " group's shape " shape.
Obtain " group's shape " of primary solidification, be in moist accumulation situation, once the temperature of its inside is for a long time more than 30 DEG C, " wet heap effect " will be produced or cause without a series of biochemical reactions such as enzymatic oxidation, hyther, fermentable, therefore, discharging at heat drying in the process of moisture content in " group's shape ", vacuum dehumidifying need be aided with, and the temperature of " group's shape " is controlled by cooling, to suppress its biochemical reaction, reduce the adverse effect that biochemical reaction brings as far as possible.
Embodiment 2
With finished product great Bai tea loose tea for raw tea material, axiolitic shown in manuscript 2 " group's shape " white tea.Concrete steps are as follows:
1) raw tea material is poured into bamboo sieve to make thinner and carry out humidification.Add hygroscopic water to do to carry out for twice, first humidification, to " half-dried wet ", beats heap after mixing thoroughly, controls tealeaves temperature below 20 DEG C simultaneously.Until first time humidification moisture content absorbed by tealeaves completely after, carry out second time humidification.With embodiment 1, control moisture content addition and add speed, should ensure that tealeaves fully absorbs moisture content and softens, prevent tea juice to run off again.Humidification adopts to tealeaves spray water and should be statically placed in vacuum environment after stirring evenly.Raw tea material after humidification increases weight about about 20%-30%.
2) mould with ellipsoid shape die cavity is utilized the raw tea material of having softened to be molded into axiolitic " group's shape ", each " group's shape " weight in wet base about 12 grams, pressurize 3-10 minute.
3) " group's shape " taken out from mould and put into the conformal mould that side wall array has air-vent, together inserting in vacuum environment together with conformal mould and carry out vacuum dehumidifying.
4) means such as vacuum dehumidifying, heating using microwave, optical wave heating, cooling are utilized further to " group shape " that shape obtains primary solidification, discharge moisture content wherein as early as possible, its moisture content is reduced to 2%, to obtain required spherical " group's shape " white tea.The quality of the finished product obtained spherical " group's shape " white tea is about 9 grams/.
Embodiment 3
With finished product little Bai tea (loose tea) for raw tea material, " group's shape " white tea of peach shape shown in manuscript 3.Concrete steps are as follows:
1) raw tea material is poured into bamboo sieve to make thinner and carry out humidification.Add hygroscopic water to do to carry out for twice, first humidification, to " half-dried wet ", beaten heap after mixing thoroughly, is placed in vacuum environment, controls tealeaves temperature below 25 DEG C simultaneously.Until first time humidification moisture content absorbed by tealeaves completely after, carry out second time humidification.With embodiment 1, control moisture content addition and add speed, should ensure that tealeaves fully absorbs moisture content and softens, prevent tea juice to run off again.
Humidification has left standstill after utilizing atomized water that tealeaves is wetting.Raw tea material after humidification increases weight about about 20%-30%.
2) utilize " rolling into a ball shape " of with the mould of peach shape die cavity, the raw tea material of soften being molded into peach shape, each " rolling into a ball shape " weight in wet base about 12 grams, pressurize 3-10 minute.
3) " group's shape " taken out from mould and put into the conformal mould that side wall array has air-vent, together inserting in vacuum environment together with conformal mould and carry out vacuum dehumidifying.
4) means such as vacuum dehumidifying, heating using microwave, optical wave heating, cooling are utilized further to " group shape " that shape obtains primary solidification, discharge moisture content wherein as early as possible, its moisture content is reduced to 2%, to obtain required spherical " group's shape " white tea.The quality of the finished product obtained spherical " group's shape " white tea is about 9 grams/.
Only give the example of several white tea although above-mentioned, according to the principle introduced in description of the present invention, " group's shape " white tea of different white tea kind, difformity, different grammes per square metre can be produced, therefore, be succinct word, will not enumerate at this.
Claims (12)
1. the white tea preparation method of group's shape, the method is using the white tea loose tea of finished product as raw tea material, and concrete steps are:
1) raw tea material humidification is softened, by stirring evenly carry out humidification to tealeaves spray water, or utilize atomized water to be soaked by tealeaves, take vacuum and cooling provision simultaneously, tealeaves is placed in anaerobic environment soften, and controls the temperature of tealeaves, to reduce the biochemical reaction in humidification softening stress-displacement stage tealeaves, and the agglomerating shape of raw tea material mold pressing of will soften, each shape is made up of the tealeaves once brewing aequum;
2) shape is placed in vacuum environment, by vacuum dehumidifying, and is aided with optical wave heating and/or heating using microwave and cooling way, described shape is dried to predetermined moisture content, obtains the required white tea of group's shape; Wherein, vacuum dehumidifying is for the discharge of steam in moisture in the group's of acceleration shape and vacuum environment, optical wave heating is in order to accelerate the discharge of described shape top layer moisture, solidification group shape surface, stable group shape shape, heating using microwave is shifted to top layer for impelling a moisture of shape deep layer, cools the Ye Wen for the group's of control shape, shorten the time that group's shape is in high temperature, to suppress the biochemical reaction in a shape; Vacuum dehumidifying and optical wave heating and/or heating using microwave are carried out simultaneously or hocket, and vacuum dehumidifying carries out simultaneously with cooling or hockets.
2. method as claimed in claim 1, is characterized in that, after completing described step 1), first utilize vacuum dehumidifying to discharge the moisture on described shape top layer fast, a stable group shape shape, and then carries out described step 2).
3. the method for claim 1, is characterized in that, when being softened by raw tea material humidification, controls humidification degree, avoids tea juice to run off.
4. the method for claim 1, is characterized in that, during by agglomerating for raw tea material mold pressing shape, the inclusion in the tealeaves that mold pressing goes out is detained and is being extruded between the surface of tealeaves and adjacent tealeaves blade.
5. the method for claim 1, is characterized in that, the quality of described shape is 5-17g.
6. method as claimed in claim 4, it is characterized in that, the quality of described shape is 7-12g.
7. the method for claim 1, is characterized in that, after agglomerating for raw tea material mold pressing shape, carries out pressurize, with stable shape shape, and dwell time 3-10 minute.
8. the method for claim 1, is characterized in that, completing steps 1) after, first described shape is put into conformal mould, is placed in vacuum environment, and then carry out step 2); Conformal mould has the inner chamber matched with a shape, mould side wall is provided with the open-work of discharging for air and moisture.
9. the method for claim 1, is characterized in that, described predetermined moisture content is≤6%.
10. the method for claim 1, is characterized in that, described shape is spherical, or elliposoidal, or peach-shaped, or cube, or irregular three-dimensional shape.
11. the method for claim 1, is characterized in that, described white tea bag is drawn together: " great Bai " that pick up from large white tea tree, pick up from " narcissus is white " of narcissus tea tree, pick up from " little Bai " of dish tea tree.
12. 1 kinds of white tea of group's shape prepared by the claims 1-11 either method.
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| CN105265612A (en) * | 2014-06-10 | 2016-01-27 | 林志宾 | Preparation method for tuan-shaped white tea (tuan is a Chinese character) |
| CN105248700A (en) * | 2015-11-06 | 2016-01-20 | 林志宾 | Preparation method of ball-shaped white tea |
| CN105248688A (en) * | 2015-11-06 | 2016-01-20 | 林志宾 | Preparation method of ball-shaped white tea |
| CN105532964A (en) * | 2015-12-09 | 2016-05-04 | 林志宾 | Preparation method of white tea bag |
| CN106343062A (en) * | 2016-11-18 | 2017-01-25 | 贵州省凤冈县永田露茶业有限公司 | Processing process of white tea |
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| JPS58216649A (en) * | 1982-06-10 | 1983-12-16 | Micro Denshi Kk | Production of tea leaves |
| CN1666626B (en) * | 2005-03-21 | 2011-06-29 | 广东省农业科学院茶叶研究所 | Processing technique of oolong tea |
| CN101317613A (en) * | 2007-06-05 | 2008-12-10 | 福建农林大学 | Method for processing modelling white tea |
| CN102754707B (en) * | 2012-07-10 | 2014-04-02 | 福州淮南子生物科技有限公司 | Tea making technology using light microwaves |
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