CN103621694B - A kind of preparation method of white tea - Google Patents

A kind of preparation method of white tea Download PDF

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Publication number
CN103621694B
CN103621694B CN201310630239.2A CN201310630239A CN103621694B CN 103621694 B CN103621694 B CN 103621694B CN 201310630239 A CN201310630239 A CN 201310630239A CN 103621694 B CN103621694 B CN 103621694B
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tea
leaf
bud
dry
sieve
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CN201310630239.2A
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Chinese (zh)
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CN103621694A (en
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蔡亚
杜守平
潘发明
刘常河
陈克
任慧
尹淑娜
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黄山毛峰茶业集团有限公司
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Abstract

A preparation method for white tea, comprises the steps: 1) leaf picking: the fresh leaf of only bud plucking " the large tea of persimmon " tea tree breed; 2) naturally wither: stand leaf is evenly not overlapping, naturally withers, does not stir; Withering time 70 ~ 85 hours, temperature 20 ~ 30 DEG C, relative humidity 65% ~ 80%; 3) dry: by ninety percent dry bud head, carry out high temperature drying, first just dry 10 minutes, temperature 80 ~ 90 DEG C; Then spreading for cooling dries 2 hours after 2 hours again, temperature 60 C; 4) pick and pick: astichous, disconnected broken bud-leaf is picked; Step 5) finished product is preserved: sampled tea by the one-tenth after picking and picking, sealing refrigeration.Inventor prepares white tea based on the provincial improved tea variety in Anhui Province " the large tea of persimmon " the fresh leaf of tea tree breed, change conventionally " the large tea of persimmon " tealeaves and be unfit to do the viewpoint of white tea, the white tea made has the fine quality that other white tea do not possess, and is a kind of tealeaves of new high-quality.

Description

A kind of preparation method of white tea
Technical field
The present invention relates to a kind of preparation method of white tea.
Background technology
White tea, according to the outward appearance becoming to sample tea in white, therefore named white tea.One of six large teas.White tea is Fujian special product, major production areas in Fuding, have stable political situation, Songxi, the ground such as Jianyang.Basic technology comprise wither, dry (or drying in the shade), pick pick, the operation such as complex fire.Withering is the critical process forming quality of white tea.It is complete that white tea has profile bud milli, drapes over one's shoulders milli all over the body, and milli perfume (or spice) is fresh clearly, and soup look yellowish green is limpid, light time of flavour sweet quality characteristic.Belonging to slight fermented tea, is the special treasure in China's teas.Mostly be bud head because it becomes to sample tea, completely drape over one's shoulders pekoe, as silver is gained the name like snow.In addition, the white tea of the white tea in Anji and Guizhou Zhengan County of Zhejiang Province, China, because natural variation full wafer tealeaves is in white, is different from the general white tea with white fluff.
The manufacture craft of white tea is the most natural, under the fresh tea leaf in its under adopting is spread thinly be placed in faint sunlight on bamboo mat, or is placed in the effective indoor of ventilation and penetrating light, allows it naturally wither.Airing to when doing very likely, is more slowly dried with slow fire.Because manufacturing process is simple, process with minimum operation.Adopt simple bud to be that raw material processes by white tea processing technology, be referred to as acupuncture needle pekoe; White tea generally more to be plucked from Fuding white tea, the large milli tea in Fuding, bud one or two leaf of the tea tree breed such as great Bai tea and Fuan great Bai tea of having stable political situation, and by white tea processing technology processing and fabricating is white peony or new white tea; Adopt bud one or two leaf of dish tea, what process is tribute eyebrow; The white tea adopting the fresh leaf after drawn needle to make claims longevity eyebrow.The manufacture craft of white tea, is generally divided into and withers and dry two procedures, and its key is to wither.Wither and be divided into Indoor Natural to wither, compoundly wither and heating deterioration.To grasp flexibly according to weather, with spring and autumn fine day or summer not sultry fair weather, take wither indoors or compoundly to wither for good.Its process for refining is at eliminating stems, sheet, wax leaf, after red, dark, carries out ovens dry dry to foot with slow fire, should set off tea perfume (or spice) with fiery perfume (or spice), when moisture is 4 ~ 5%, cases while hot.The feature of white tea method for making is the activity of neither destructive enzyme, again not accelerating oxidation effect, and keeps milli perfume (or spice) to manifest, and soup is delicious refreshing.
The topmost feature of white tea is white millifarad, and have the aesthetic feeling of " green adornment is in white ", and bud head is stout and strong, soup look Huang is bright, and flavour fresh alcohol is tender even at the bottom of leaf.Brew rear trial test, it is good to eat that fresh alcohol is hidden in taste, can also play pharmacological action.Traditional Chinese medical science pharmacology proves, white tea is refrigerant, and having brings down a fever falls effect of fire, and silver needle is often considered as rare treasure by overseas Chinese.The principal item of white tea has acupuncture needle, white peony, tribute eyebrow, Shou Mei etc.Especially silver tip pekoe, be the bud point draping over one's shoulders full white-colored hairs entirely, shape is straight and upright as pin, and in numerous tealeaves, it is one of most beautiful person of profile, catchy.Soup look pale yellow, and fresh alcohol is tasty and refreshing, makes us enjoying endless aftertastes after drink.
Summary of the invention
The object of the invention is, original white tea production technology is optimized, based on the provincial improved tea variety in Anhui Province " the large tea of persimmon " the fresh leaf of tea tree breed, prepare white tea, the white tea making it produce, there is the local flavor that other white tea does not possess.
For achieving the above object of the present invention, adopt following technical scheme:
A preparation method for white tea, comprises the steps:
1) leaf picking
Pluck the fresh leaf of only bud of beautiful white in base, company tea place, accomplish early to adopt, tenderly to adopt, duty is adopted, only adopt.Leaf picking will accomplish 3 points: 1, do not adopt disease and pest bud; 2, the old stalk of band, bud bud is not adopted; 3, bud not up to standard is not adopted.Gently adopt and put down gently, bamboo basket splendid attire, bamboo basket store and transport.
2) naturally wither: pluck fresh leaf and enter to wither behind room, adopt homemade bamboo mat not with holes to spread in time, stand leaf wants evenly unsuitable overlapping, the blackening in order to avoid overlapping portion leaflet look reddens.Being rested on by the bamboo mat having spread fresh leaf withers on frame, allows it naturally wither, does not stir.Withering time about 70 to 85 hours, temperature controls at 20 to 30 DEG C, and relative humidity controls 65% to 80%.Time dry to 6 seventy percent, blade does not paste sieve, bud-leaf milli look turns white, leaf look by light green transfer to dark green or grayish green, the sharp and tender stalk of bud stick up tail, leaf margin slightly hang down roll up, there is corrugated on blade face, smell without blue or green gas time, can carry out and sieve, in sieve, pile thick 2 ~ 4 centimetres; Time dry to seventy percent, continue and sieve, in sieve, piling thick 4 ~ 7 centimetres; Time dry to eighty per cant again and sieve, in sieve, thick 5 ~ 10 centimetres are piled; Be placed on the frame that withers and continue to wither 10 hours, reach ninety percent dry time, lower sieve picks proposes oven dry.
3) dry: adopt air flow dryer to dry, type 6CH-12 type continuous net belt drying machine (manufacture of Zhejiang Shang Yangcha machine Co., Ltd).By ninety percent dry bud head, by conveyer belt input dryer, carry out high temperature drying, this procedure object mainly dry moisture, promote the formation of aromatic substance in bud-leaf and fix.Baking operation most critical is a bit that temperature controls, and now temperature can not be too high, if temperature height easily causes high fiery burnt leaf, but can not be low, if temperature is low, is difficult to play fragrance and is formed.Drying is divided into be carried out for twice, just dries and multiple baking.First baking: dryer temperature 80 to 90 DEG C, the time: 10 minutes; Spreading for cooling: 2 hours.Multiple baking: temperature about 60 degree, the time, at two hours, accomplishes that low temperature is long and dries.
4) pick and pick: this procedure, generally by carrying out by hand, picking when picking and should note 3 points: the first, astichous, disconnected broken bud-leaf is picked.The second, remove tea stalk, tea fruit, foreign material, keep uniform degree.3rd, the dynamics picked when picking must be light, in order to avoid roll over broken bud-leaf.Pick and pick operation and must carry out in clean room, keep product not by dust, impurity pollution.
5) finished product storage: the Pinus taiwanesis after picking and picking is avenged into and samples tea, and must seal refrigeration, avoids light, gas, heat affecting, otherwise be difficult to keep its distinctive color, shape.
Beneficial effect of the present invention is: inventor prepares white tea based on the provincial improved tea variety in Anhui Province " the large tea of persimmon " the fresh leaf of tea tree breed, change conventionally " the large tea of persimmon " tealeaves and be unfit to do the viewpoint of white tea, the white tea made has the fine quality that other white tea do not possess, and is a kind of tealeaves of new high-quality.
Detailed description of the invention
Embodiment 1: a kind of preparation of white tea (Pinus taiwanesis snow)
1) leaf picking
Season bud head of rejuvenating is adopted at provincial improved tea variety " the large tea of persimmon " tea base.
2) naturally wither
By the tealeaves plucked, put into homemade bamboo mat not with holes and spread uniformly in time, it naturally withered 80 hours, because rainwater in spring is many, relative humidity is large, and withering time is slightly long, is conducive to the water on bud-leaf surface and distributing of green grass gas.When withering, because spring temperature is low, relative humidity is large, so withering temperature is sooner or later at about 20 DEG C, relative humidity is about 80%, noon, temperature was at about 25 DEG C, relative humidity is about 73%, dry to seventy percent, blade does not paste sieve, bud-leaf milli look turns white, leaf look by light green transfer to dark green or grayish green, bud point sticks up tail with tender stalk, leaf margin slightly hangs down and rolls up, there is corrugated on blade face, smell without blue or green gas time, and sieve, thick 5 cm are piled in sieve, time dry to eighty per cant again and sieve, thick 8 cm are piled in sieve, intermediate recess, be placed on the frame that withers and continue 10 hours that wither, reach ninety percent dry time, lower sieve picks proposes oven dry.
3) dry: adopt (manufacture of Zhejiang Shang Yangcha machine Co., Ltd) 6CH-12 type continuous net belt drying machine to dry.By ninety percent dry bud head, by conveyer belt input dryer, carry out high temperature drying, this procedure object mainly dry moisture, promote the formation of aromatic substance in bud-leaf and fix.Baking operation most critical is a bit that temperature controls, and now temperature can not be too high, if temperature height easily causes high fiery burnt leaf, but can not be low, if temperature is low, is difficult to play fragrance and is formed.Drying is divided into be carried out for twice, just dries: dryer temperature 90 DEG C, time: 10 minutes; Spreading for cooling after first baking: 2 hours dry again again.Multiple baking: temperature 60 degree, the time, at two hours, accomplishes that low temperature is long and dries.
4) pick and pick: pick when picking, first, astichous, disconnected broken bud-leaf is picked.The second, remove tea stalk, tea fruit, foreign material, keep uniform degree.3rd, the dynamics picked when picking must be light, in order to avoid roll over broken bud-leaf.Pick and pick operation full-course dust-free, keep product not by dust, impurity pollution.
5) finished product storage: the white tea (Pinus taiwanesis snow) after picking and picking becomes to sample tea, sealing refrigeration, avoids light, gas, heat affecting, otherwise is difficult to keep its distinctive color, shape.
Embodiment 2: white tea (Pinus taiwanesis snow) and silver tip pekoe quality preservation
White tea of the present invention and silver tip pekoe are done subjective appreciation (evaluation result is in table 1).
Silver tip pekoe, is called for short acupuncture needle, is pekoe again, have the laudatory title of " beauty " in tea, " tea king ".Because fresh leaf is all tea shoot, after silver tip pekoe is made into and is sampled tea, shape like pin, the close quilt of pekoe, Se Bai as silver, therefore called after silver tip pekoe.Its needle-like becomes to sample tea, and is permitted for long three centimetres, and whole tea shoot is that pekoe is covered, and be in silver and white clothing, sparking flash of light, makes us pleasing.After brewing, fragrance is fresh clearly, flavour alcohol and, the view in cup also makes people charming.Tea brews in cup, namely occurs that white clouds doubt color break-up, and full small cup sludge ice breast, bud bud is stood upright, and It is a luxuriant and wonderful spectacle.
The evaluation result of the white tea (Pinus taiwanesis snow) of table 1 and silver tip pekoe
As can be seen from the above table, white tea of the present invention compared with silver tip pekoe, due to the difference of tea tree breed, geographical environment, growth weather, the profile of dry tea, color and luster, and endoplasm and fragrance, soup look, flavour, all present different quality characteristics at the bottom of leaf.
The main feature of white tea (Pinus taiwanesis snow) is: profile is carefully as pine needle, pekoe appear; Strong, the sweet orchid of endoplasm fragrance is aromatic lastingly strong; Soup coloured gold is yellow, limpid bright; Fresh taste is micro-sweet, blue aromatic strongly fragrant; Leaf ins and outs are tender, Huang Liang, Qi Yun; Lasting relying, steeps, and after seven or eight bubbles, blue perfume (or spice) is still strong; Show the novel white tea that it is a unique quality, local flavor.

Claims (3)

1. a preparation method for white tea, comprises the steps:
1) leaf picking: the fresh leaf of only bud plucking " the large tea of persimmon " tea tree breed; The described fresh leaf of only bud will reject disease and pest bud, old stalk, bud bud, and gently adopt and put down gently, bamboo basket splendid attire, bamboo basket store and transport;
2) naturally wither: pluck fresh leaf and enter to wither behind room, spread on bamboo mat not with holes, stand leaf is evenly not overlapping; Then being rested on by the bamboo mat having spread fresh leaf withers on frame, naturally withers, does not stir; Withering time 80 ~ 85 hours, temperature 20 ~ 30 DEG C, relative humidity 65% ~ 80%, dry to sixty percent, blade does not paste sieve, bud-leaf milli look turns white, leaf look by light greenly transferring that dark green or grayish green, the sharp and tender stalk of bud sticks up tail, leaf margin band hangs down to and roll up, blade face presents corrugated, smell without blue or green gas time, carry out and sieve, in sieve, piling thick 2 ~ 4 centimetres; Time dry to seventy percent, continue and sieve, in sieve, piling thick 4 ~ 7 centimetres; Time dry to eighty per cant again and sieve, in sieve, thick 5 ~ 10 centimetres are piled; Be placed on the frame that withers and continue to wither 10 hours, reach ninety percent dry time, lower sieve picks proposes oven dry;
3) dry: by ninety percent dry bud head, by conveyer belt input dryer, carry out high temperature drying, first just dry 10 minutes, temperature 80 ~ 90 DEG C; Then spreading for cooling dries 2 hours after 2 hours again, temperature 60 C;
4) pick and pick: in clean room, astichous, disconnected broken bud-leaf is picked; Remove tea stalk, tea fruit, foreign material; Softly pick and pick in order to avoid roll over broken bud-leaf;
5) finished product storage: the one-tenth after picking and picking is sampled tea, sealing refrigeration.
2. the preparation method of white tea as claimed in claim 1, is characterized in that: described 3) baking step is the type 6CH-12 type continuous net belt drying machine adopting Zhejiang Shang Yangcha machine Co., Ltd to manufacture.
3. the preparation method of tea is obtained in vain as claimed in claim 1 or 2 for a tealeaves.
CN201310630239.2A 2013-11-29 2013-11-29 A kind of preparation method of white tea CN103621694B (en)

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Families Citing this family (11)

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Publication number Priority date Publication date Assignee Title
CN104012696B (en) * 2014-06-27 2015-12-02 福建省农业科学院茶叶研究所 The manufacture craft of the white tea of a kind of curl shape
CN105341192A (en) * 2015-11-06 2016-02-24 广西南亚热带农业科学研究所 Preparation method of golden peony white tea
CN105325582A (en) * 2015-11-18 2016-02-17 会同瑞春茶业有限公司 White tea production technology
CN106819160A (en) * 2015-12-07 2017-06-13 张兴思 A kind of white tea new process for processing and preparation method
CN106720497A (en) * 2016-11-29 2017-05-31 吴克平 A kind of preparation method of white tea
CN106578153A (en) * 2016-12-07 2017-04-26 班蔚征 Processing method of white tea
CN106889220A (en) * 2017-03-01 2017-06-27 刘冬林 The method that fresh leaves of tea plant makes white tea is planted by a kind of use Shan Nan colonies
CN106819182A (en) * 2017-03-21 2017-06-13 凤冈县富祯茶业有限公司 The processing technology of organic green tea
CN107125357A (en) * 2017-07-10 2017-09-05 袁崇阳 A kind of preparation method of the organic white tea of odor type
CN108185080A (en) * 2018-02-27 2018-06-22 福建省农业科学院果树研究所 A kind of Kiwi berry leaf tea production method based on white tea processing technology
CN110604185A (en) * 2019-09-25 2019-12-24 洪治 Method for preparing white tea by active water feeding and withering technology

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CN102125115A (en) * 2010-12-09 2011-07-20 毛惠康 Method for preparing high-quality white tea
CN102940056A (en) * 2012-11-23 2013-02-27 福建省农业科学院茶叶研究所 Production method of white tea cake
CN103355439A (en) * 2013-07-05 2013-10-23 西双版纳勐海神益茶业有限公司 Novel large-leaf white tea production technology

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102125115A (en) * 2010-12-09 2011-07-20 毛惠康 Method for preparing high-quality white tea
CN102940056A (en) * 2012-11-23 2013-02-27 福建省农业科学院茶叶研究所 Production method of white tea cake
CN103355439A (en) * 2013-07-05 2013-10-23 西双版纳勐海神益茶业有限公司 Novel large-leaf white tea production technology

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