CN103798420A - Processing technology for Anji white tea - Google Patents
Processing technology for Anji white tea Download PDFInfo
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- CN103798420A CN103798420A CN201410034489.4A CN201410034489A CN103798420A CN 103798420 A CN103798420 A CN 103798420A CN 201410034489 A CN201410034489 A CN 201410034489A CN 103798420 A CN103798420 A CN 103798420A
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Abstract
The invention relates to a processing technology for Anji white tea. The processing technology comprises following steps of (1) picking fresh tea leaves with one bud and one leaf and/or one bud and two leaves after spring equinox and before grain rain; (2), spreading, namely spreading the tea leaves away from light, wherein the environment temperature is 10-20 DEG C, the environment humidity is 70-85%, and the time is 3-5 hours; (3) fixation, namely performing the fixation for 1-1.5 minutes at 450-500 DEG C; (4) cooling, namely after the fixation is finished, cooling down the tea leaves within 30-60 seconds; (5) tidying tea strips for 4-6 minutes at 160-170 DEG C; (6) removing tips for 8-12 minutes at 115-120 DEG C; (7) firstly drying for 6-7 minutes at 110-120 DEG C, and drying again for 4-5 minutes at 120-130 DEG C; (8) tidying to remove yellow sheets and impurities. The tea prepared by adopting the processing technology is similar in shape of orchid, has the light green and fresh color and luster, has white leaves, green veins, golden edges and uniform leaf bottoms, and tea soup has the high and lasting aroma, has the slightly milk or orchid taste, is light green and transparent, is bright and sweet after taste, and has the superior quality.
Description
Technical field
The present invention relates to Tea Processing technical field, specifically the Tea Processing technique of the white tea in a kind of Anji.
Background technology
The white tea in Anji (white tealeaves) is a kind of rare variation tea kind, belongs to low-temperature sensitive type tealeaves, and it is very short that tea tree produces " white tea " time, take original producton location Anji County, Zhejiang Province as example, the tender shoots sprouting before clear and bright is white, and the tender shoots majority of sprouting before grain rains is beautiful white, about one month.
The white tea process technology in traditional Anji is immature, can not enter aptly in time the operation that completes after spreading appropriateness, can cause the red stain of tea raw material or withered, damages tea leaf quality.And in the mode of completing, do not break through conventional limited, because of temperature control, complete throw leaf amount, the factor controllings such as used time that complete are improper, easily cause the situations such as the black stalk of the red stalk of tealeaves, burnt smoke, gained tea color is not fresh and alive, dehydration is not up to standard, fragrance difference is large, is unfavorable for subsequent handling processing.And traditional Anji white tea tealeaves fine hair is many, steep to obtain the muddy unclarity of millet paste, when encapsulation stores in addition, in tealeaves, enzymatic activity is still had a surplus and easily fermentation, moisture evaporation not, mass dryness fraction cannot keep and produce going mouldy, and blade volume is larger, and profile is difficult to fix, and tealeaves sweet-smelling degree is inadequate, affect the tea leaf quality of the white tea in Anji as Famous High-quality Tea.
As the Granted publication number patent that is CN102396609B discloses a kind of processing method of white tea, but the method is still processed tealeaves by comparatively old mode, and the tealeaves obtaining all cannot meet the modern requirement famous-brand and high-quality to tea leaf quality at the aspect such as color, shape.
Summary of the invention
Technical purpose of the present invention is to provide a kind of and is similar to neat and well spaced one-tenth at the bottom of light green fresh and alive, the leaf of orchid, color and luster piece and steeps to obtain unique lasting, the processing technology that fresh taste returns the white tea tealeaves in sweet Anji of millet paste soup look light green bright, fragrance.
Concrete technical scheme of the present invention is as follows: the Tea Processing technique of the white tea in a kind of Anji, comprises the following steps:
1. pluck: the fresh tea leaf in its of taking bud one leaf and/or two leaves and a bud after the Spring Equinox before grain rains;
2. spread: tealeaves lucifuge is spread, form leaf layer, control leaf layer thickness 3 ~ 4cm, spread 10 ~ 20 ℃ of environment temperatures, spread ambient humidity 70 ~ 85%, spread time 3 ~ 5h, control Measuring Moisture Content of Tea content at 60 ~ 70wt%;
3. complete: 450 ~ 500 ℃ of the temperature that completes, fixation time 1 ~ 1.5min, by contacting of tealeaves and hot blast, makes tealeaves total moisture content be controlled at 52 ~ 56wt%, and between tealeaves, moisture is poor is controlled in 10wt%;
4. cooling: after having completed, in 30 ~ 60s, to make water-removing leaves cooling, and remove pornographic movie;
5. manage bar: 160 ~ 170 ℃ of reason bar temperature, reason bar time 4 ~ 6min, Measuring Moisture Content of Tea content is controlled at 28 ~ 32wt%;
6. de-milli: 115 ~ 120 ℃ of de-milli temperature, de-milli time 8 ~ 12min, makes Measuring Moisture Content of Tea be controlled at 18% ~ 22wt%, and tea milli is taken off from tealeaves surface; De-milli step is can carry out in reciprocating cell body, and the diapire of cell body is covered with the through hole of pinprick size, by the hot blast entering from through hole, tea milli is kicked up and is taken away;
7. dry: comprise and just drying and multiple baking; While just baking, shakeout tealeaves, form leaf layer, control leaf layer thickness 3 ~ 4cm, just dry 110 ~ 120 ℃ of temperature, just baking time 6 ~ 7min; While baking again, shakeout tealeaves, form leaf layer, control leaf layer thickness 5 ~ 7cm, dry again 120 ~ 130 ℃ of temperature, dry again time 4 ~ 5min; Control Measuring Moisture Content of Tea at 5% ~ 7wt%;
8. arrange: remove pornographic movie and impurity;
Technical solution of the present invention adopts superhigh temperature steam hot wind to complete, the situation that there will not be burnt leaf scorch limit, green grass gas to weigh, and water-removing leaves keeps color and luster emerald green moist, becomes the high length of tea fragrance, and food value of leaf softness is convenient to subsequent step and is shaped; Reason bar and de-milli all can form processing to tealeaves, not only make tealeaves likeness in form orchid, differ from the white tealeaves in traditional Anji, and make tealeaves surface because sloughing of tea milli seems smooth bright, greatly promote tea leaf quality; Rapidly and efficiently, high temperature Titian, makes fragrance more strong lasting to secondary drying process in the dehydration standard that reaches suitable tealeaves storage, then by having guaranteed the white tea in Anji of famous-brand and high-quality quality after sieving and grading.Good spread environment in the reaction of enzyme system be tending towards hydrolysis, in tealeaves, aroma substance generates in a large number, for millet paste flavour and flavouring essence quality lay the foundation.
As preferably, step 1. before also have cultivation process, described cultivation process is specially orchid and tea tree interplanting cultivation, the ratio of orchid and tea tree interplanting cultivation is 1 ~ 2:3, the line-spacing of orchid and tea tree is 0.2 ~ 0.4m, the line-spacing of tea tree and tea tree is 0.5 ~ 0.9m, makes the tealeaves absorption orchid fragrance on tea tree.
The interplanting cultivation of orchid and tea tree, orchid is blocked well-grown under the shady and cool ventilation environment of covering at tea tree branches and leaves, tea tree and orchid root pulse-phase connect, tealeaves and orchid are staggered, make tealeaves be rich in orchid fragrance, the orchid of simultaneously harvest can not only coordinate with tea, also has abundant edible and medical value, is the edible flower of rare integration of drinking and medicinal herbs.
As preferably, the tealeaves through described step after 2. reaches that the food value of leaf is felt like jelly, vane extension, blade tip are not bending, the moderate condition of giving out fragrance; Choose preferentially carry out described step 2. or/and preferentially reach described moderate condition tealeaves carry out step 3..
As preferably, described step makes to pass into hot blast in the container of tealeaves in rolling and in described container in 3..
As preferably, described step 3. described in hot blast there are three temperature sections, i.e. 450 ~ 500 ℃ of initial temperatures, 300 ~ 450 ℃ of operative temperatures, 200 ~ 300 ℃ of waste heat supply temperatures; While having completed, the blade face temperature of water-removing leaves is 70 ~ 85 ℃.
As preferably, the tea amount that described step contacts with hot blast while completing in is 3. 15 ~ 25kg.
As preferably, described step 4. in water-removing leaves make blade face temperature be down to 15 ~ 25 ℃ at course of conveying by quenching.
The complete superhigh temperature hot blast of 450 ~ 500 ℃ of temperature of water-removing leaves and initial temperature contacts, Ye Wen raises fast, and the operation that completes is rapid, and in the process that completes, operative temperature maintains 300 ~ 450 ℃, utilize 200 ~ 300 ℃ of continuation of hot blast waste heat to dewater to tealeaves, further play the effect of completing; While completing, tea amount is also further being related to the environment that completes the effect that completes, in technical solution of the present invention, superhigh temperature completes under environment, throwing leaf amount is less easily to be made tealeaves excessively be heated and excessively kills, easily cause that tealeaves does yellow red stain, burnt leaf scorch limit, suitably increase throwing leaf amount and can make tealeaves turn evenly, better tealeaves is killed even; The steam that simultaneously appropriate tea green-keeping produces coordinates hot blast stronger to the penetration power of tealeaves, and Ye Wengeng raises soon, better tealeaves is killed.Inventor finds to be folded in fixation time and controls the tea amount contacting with hot blast under the condition of 15 ~ 25kg, and the effect that completes in the above-mentioned environment that completes can reach comparatively desirable state, and by rapid cooling water-removing leaves fast reducing leaf temperature, play dehydration simultaneously, prevent that blade flavescence is dimmed, gained water-removing leaves bud-leaf is complete, and color and luster is emerald green, soup look green is bright, at the bottom of leaf, green grass or young crops is tender, fragrance uniqueness, the smokeless smell of burning, bitter taste, water content is low, is beneficial to subsequent step and is shaped.
As preferably, described step 6. in, the diameter of described through hole is 2 ~ 4mm.
Tea milli is tealeaves fine hair, if do not remove, after making tea broken fall tea milli can float on the water surface, form the milli layer of the similar oil film of one deck, even and after repeatedly making tea, still can exist, cause the muddy unclarity of millet paste, affect tea leaf quality.The de-milli environment of setting and vibratile cell body can make tea milli come off in process, described hole size allow hot blast with suitable flow velocity by making tealeaves drop out from described through hole, under by the hot blast effect from bottom to top of described through hole, tea milli is kicked up to be taken away.
As preferably, between the first baking in described step in 7. and multiple baking, also need tea spreading-and-cooling, shakeout tealeaves, form leaf layer, control leaf layer thickness 2 ~ 3cm, 15 ~ 25 ℃ of spreading for cooling temperature, spreading for cooling time 10 ~ 20min.
Spreading for cooling can make the redistribution of tealeaves internal moisture evenly, easily makes the tealeaves food value of leaf impaired, and be easily bonded to during the course agglomerate if directly cure dry tealeaves.
As preferably, described step is removed pornographic movie and impurity in selection by winnowing mode in 8., inserts subsequently in-5 ~-2 ℃ of environment and stores.
Technological merit of the present invention is the tealeaves likeness in form orchid making by described processing technology, and the tealeaves of the tea tree that is derived from normal plantation making has milk, the tealeaves that is derived from the tea tree of interplanting with orchid making also has blue fragrance, and leaf color is light green fresh and alive, the emerald green limit of the white arteries and veins of leaf gold, neat and well spaced one-tenth piece at the bottom of leaf, steeps to such an extent that millet paste is high-quality slender joss stick lasting, slightly milk or blue fragrant, soup look light green is bright, fresh taste returns sweet, and quality is superior, and described processing technology is suitable for and is worthy to be popularized in the production of Famous High-quality Tea.
Specific embodiments
Below will by specific embodiment, the invention will be further described:
Embodiment mono-: the Tea Processing process example of the white tea in a kind of Anji, comprises the following steps:
Step 1. before also have cultivation process, be specially: by orchid and tea tree interplanting cultivation, the ratio of orchid and tea tree interplanting cultivation is 1 ~ 2:3, and the line-spacing of orchid and tea tree is 0.2 ~ 0.4m, the line-spacing of tea tree and tea tree is 0.5 ~ 0.9m, makes the tealeaves absorption orchid fragrance on tea tree.
1. pluck: after the Spring Equinox before grain rains, specifically, with before and after clear and bright or be advisable around grain rains, manually take the fresh tea leaf in its of bud one leaf and/or two leaves and a bud; Pick tea-leaves with breaking, handle is gently adopted and is put down gently, can not whole hand arbitrarily touches and rocks tealeaves, can not pinch with nail; Require bud-leaf one-tenth piece, size evenly, stays handle short, uses bamboo basket splendid attire, with bamboo basket storing, transports in time processing factory to, guarantees leaf quality;
2. spread: after transporting fresh leaf back, in time tealeaves air blue frame or bamboo plaque lucifuge are spread, form leaf layer, control leaf layer thickness 3.5cm, spread 15 ℃ of environment temperatures, spread ambient humidity 75%, spread time 4h, grab softness with the overall texture hand of tealeaves and be advisable, control Measuring Moisture Content of Tea content 70%; Tealeaves after having spread reaches that the food value of leaf is felt like jelly, vane extension, blade tip are not bending, the moderate condition of giving out fragrance; Choose preferentially spread or/and preferentially reach moderate condition tealeaves complete.
3. complete: the superhigh temperature hot blast roller fixation machine 6CSF-100 type of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. is produced to realize serialization, tealeaves is poured in the rotatable cylindrical shell of green-keeping machine, and tealeaves can be turned therein; Produced again the initial hot blast of 500 ℃ by hot-blast stove, be transferred in cylindrical shell and carry out heat exchange with tealeaves, start tealeaves to carry out vexed killing, after in the process that completes, hot blast and tealeaves continue heat exchange, operative temperature remains on 450 ℃, fixation time continues 1.2min, the steam that tea green-keeping produces simultaneously coordinates high-temperature hot-air fully to contact with the tealeaves turning, the penetration power of tealeaves is strengthened, again due to blade and the hot blast temperature difference very large, therefore heat penetrates rapidly fresh leaf, leaf temperature is raise fast, and the activity of destruction or inactive enzyme, completes the process that mainly completes; Tealeaves is fed forward along the continuous transmission of rotary barrel afterwards, utilizes more than 250 ℃ temperature of hot blast again to dewater to tealeaves, further plays the effect of completing, and makes tealeaves total moisture content be controlled at 55wt%, and between tealeaves, moisture is poor is controlled in 10wt%; After completing completely, the blade face temperature of water-removing leaves is 75 ℃, and hourly completing thrown leaf amount at 1000kg, and being folded to the tea amount contacting with hot blast in fixation time is 20kg.
4. cooling: after having completed, in 45s, to make water-removing leaves fast cooling to 20 ℃ by fan or other refrigeration wind devices, and remove pornographic movie;
5. manage bar: the tealeaves multiple purpose aeroplane 6CDY/10 of equipment choosing Anji Yuan Feng tea machinery Co., Ltd type, rotating speed 750r/min, 165 ℃ of reason bar kettle temperatures, reason bar time 5min, finally makes Measuring Moisture Content of Tea content be controlled at 30wt%;
6. de-milli: the tea carding machine 6CLT-630A type of equipment choosing Anji Yuan Feng tea machinery Co., Ltd, rotating speed 650r/min, tealeaves takes off milli in the reciprocating cell body of tea carding machine, and the diapire of cell body is covered with the through hole that diameter is the pinprick size of 0.6mm; Cell body below has the hot blast of 120 ℃ of temperature to carry, and by through hole, tea milli is kicked up and is taken away, and whole de-milli time 10min, finally makes Measuring Moisture Content of Tea be controlled at 20wt%, and tea milli is taken off from tealeaves surface, and tealeaves is polished brighten;
7. dry: the turning plate type dryer 6CH-6C of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. type, comprises and just drying and multiple baking; While just baking, shakeout tealeaves, form leaf layer, control leaf layer thickness 3.5cm, just dry 115 ℃ of temperature, just baking time 6min; By tea spreading-and-cooling, shakeout tealeaves afterwards, form leaf layer, control leaf layer thickness 2.5cm, 20 ℃ of spreading for cooling temperature, spreading for cooling time 15min; Then dry again, shakeout tealeaves, form leaf layer, control leaf layer thickness 6cm, dry again 125 ℃ of temperature, dry again time 4.5min; The final Measuring Moisture Content of Tea of controlling is at 6wt%;
8. arrange: the tea winnower 6CEF-40 of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. type, remove light pornographic movie and teas field trash in selection by winnowing mode, distinguish grade, insert subsequently in-5 ℃ of freezers and store.
The tealeaves making by above-mentioned processing technology has blue fragrance, and leaf color is light green fresh and alive, the emerald green limit of the white arteries and veins of leaf gold, and neat and well spaced one-tenth piece at the bottom of leaf, steeps to such an extent that millet paste is high-quality slender joss stick lasting, and slightly blue fragrant, soup look light green is bright, and fresh taste returns sweet, and quality is superior.
Embodiment bis-: the Tea Processing process example of the white tea in a kind of Anji, comprises the following steps:
1. pluck: after the Spring Equinox before grain rains, specifically, with before and after clear and bright or be advisable around grain rains, manually take the fresh tea leaf in its of bud one leaf and/or two leaves and a bud; Pick tea-leaves with breaking, handle is gently adopted and is put down gently, can not whole hand arbitrarily touches and rocks tealeaves, can not pinch with nail; Require bud-leaf one-tenth piece, size evenly, stays handle short, uses bamboo basket splendid attire, with bamboo basket storing, transports in time processing factory to, guarantees leaf quality;
2. spread: after transporting fresh leaf back, in time tealeaves air blue frame or bamboo plaque lucifuge are spread, form leaf layer, control leaf layer thickness 3 ~ 4cm, spread 10 ~ 20 ℃ of environment temperatures, spread ambient humidity 70 ~ 85%, spread time 3 ~ 5h, grab softness with the overall texture hand of tealeaves and be advisable, control Measuring Moisture Content of Tea content 60 ~ 75%; Tealeaves after having spread reaches that the food value of leaf is felt like jelly, vane extension, blade tip are not bending, the moderate condition of giving out fragrance; Choose preferentially spread or/and preferentially reach moderate condition tealeaves complete.
3. complete: the superhigh temperature hot blast roller fixation machine 6CSF-100 type of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. is produced to realize serialization, tealeaves is poured in the rotatable cylindrical shell of green-keeping machine, and tealeaves can be turned therein, produced again the initial hot blast of 450 ~ 500 ℃ by hot-blast stove, be transferred in cylindrical shell and carry out heat exchange with tealeaves, start tealeaves to carry out vexed killing, after in the process that completes, hot blast and tealeaves continue heat exchange, operative temperature remains within the scope of 300 ~ 450 ℃, fixation time continues 1 ~ 1.5min, the steam that tea green-keeping produces simultaneously coordinates high-temperature hot-air fully to contact with the tealeaves turning, the penetration power of tealeaves is strengthened, again due to blade and the hot blast temperature difference very large, therefore heat penetrates rapidly fresh leaf, leaf temperature is raise fast, the activity of destruction or inactive enzyme, complete the process that mainly completes, tealeaves is fed forward along the continuous transmission of rotary barrel afterwards, utilize more than 200 ~ 300 ℃ temperature of hot blast again to dewater to tealeaves, further play the effect of completing, make tealeaves total moisture content be controlled at 52 ~ 56wt%, between tealeaves, moisture is poor is controlled in 10wt%, after completing completely, the blade face temperature of water-removing leaves is 70 ~ 85 ℃, and hourly completing thrown leaf amount at 800 ~ 1000kg, and being folded to the tea amount contacting with hot blast in fixation time is 15 ~ 25kg.
4. cooling: after having completed, in 30 ~ 60s, to make water-removing leaves fast cooling to 15 ~ 25 ℃ by fan or other refrigeration wind devices, and remove pornographic movie;
5. manage bar: the tealeaves multiple purpose aeroplane 6CDY/10 of equipment choosing Anji Yuan Feng tea machinery Co., Ltd type, 160 ~ 170 ℃ of reason bar kettle temperatures, rotating speed 700 ~ 800r/min, reason bar time 4 ~ 6min, finally makes Measuring Moisture Content of Tea content be controlled at 28 ~ 32wt%;
6. de-milli: the tea carding machine 6CLT-630A type of equipment choosing Anji Yuan Feng tea machinery Co., Ltd, rotating speed 600 ~ 700r/min, tealeaves takes off milli in the reciprocating cell body of tea carding machine, and the diapire of cell body is covered with the through hole that diameter is the pinprick size of 0.5 ~ 0.8mm; Cell body below has the hot blast of 115 ~ 120 ℃ of temperature to carry, and by through hole, tea milli is kicked up and is taken away, and whole de-milli time 8 ~ 12min, finally makes Measuring Moisture Content of Tea be controlled at 18% ~ 22wt%, and tealeaves is polished brighten;
7. dry: the turning plate type dryer 6CH-6C of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. type, comprises and just drying and multiple baking; While just baking, shakeout tealeaves, form leaf layer, control leaf layer thickness 3 ~ 4cm, just dry 110 ~ 120 ℃ of temperature, just baking time 6 ~ 7min; By tea spreading-and-cooling, shakeout tealeaves afterwards, form leaf layer, control leaf layer thickness 2 ~ 3cm, 15 ~ 25 ℃ of spreading for cooling temperature, spreading for cooling time 10 ~ 20min; Then dry again, shakeout tealeaves, form leaf layer, control leaf layer thickness 5 ~ 7cm, dry again 120 ~ 130 ℃ of temperature, dry again time 4 ~ 5min; The final Measuring Moisture Content of Tea of controlling is at 5% ~ 7wt%;
8. arrange: the tea winnower 6CEF-40 of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. type, remove light pornographic movie and teas field trash in selection by winnowing mode, distinguish grade, insert subsequently in-5 ~-2 ℃ of freezers and store.
The tealeaves making by above-mentioned processing technology has milk fragrance, and leaf color is light green fresh and alive, the emerald green limit of the white arteries and veins of leaf gold, and neat and well spaced one-tenth piece at the bottom of leaf, steeps to such an extent that millet paste is high-quality slender joss stick lasting, slightly milk, soup look light green is bright, and fresh taste returns sweet, and quality is superior.
Claims (10)
1. a Tea Processing technique for the white tea in Anji, is characterized in that, comprises the following steps:
1. pluck: the fresh tea leaf in its of taking bud one leaf and/or two leaves and a bud after the Spring Equinox before grain rains;
2. spread: tealeaves lucifuge is spread, form leaf layer, control leaf layer thickness 3 ~ 4cm, spread 10 ~ 20 ℃ of environment temperatures, spread ambient humidity 70 ~ 85%, spread time 3 ~ 5h, control Measuring Moisture Content of Tea content at 60 ~ 70wt%;
3. complete: 450 ~ 500 ℃ of the temperature that completes, fixation time 1 ~ 1.5min, by contacting of tealeaves and hot blast, makes tealeaves total moisture content be controlled at 52 ~ 56wt%, and between tealeaves, moisture is poor is controlled in 10wt%;
4. cooling: after having completed, in 30 ~ 60s, to make water-removing leaves cooling, and remove pornographic movie;
5. manage bar: 160 ~ 170 ℃ of reason bar temperature, reason bar time 4 ~ 6min, Measuring Moisture Content of Tea content is controlled at 28 ~ 32wt%;
6. de-milli: 115 ~ 120 ℃ of de-milli temperature, de-milli time 8 ~ 12min, makes Measuring Moisture Content of Tea be controlled at 18% ~ 22wt%, and tea milli is taken off from tealeaves surface; De-milli step is can carry out in reciprocating cell body, and the diapire of described cell body is covered with the through hole of pinprick size, by the hot blast entering from through hole, tea milli is kicked up and is taken away;
7. dry: comprise and just drying and multiple baking; While just baking, shakeout tealeaves, form leaf layer, control leaf layer thickness 3 ~ 4cm, just dry 110 ~ 120 ℃ of temperature, just baking time 6 ~ 7min; While baking again, shakeout tealeaves, form leaf layer, control leaf layer thickness 5 ~ 7cm, dry again 120 ~ 130 ℃ of temperature, dry again time 4 ~ 5min; Control Measuring Moisture Content of Tea at 5% ~ 7wt%;
8. arrange: remove pornographic movie and impurity.
2. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, it is characterized in that: step 1. before also have cultivation process, described cultivation process is specially orchid and tea tree interplanting cultivation, the ratio of orchid and tea tree interplanting cultivation is 1 ~ 2:3, the line-spacing of orchid and tea tree is 0.2 ~ 0.4m, the line-spacing of tea tree and tea tree is 0.5 ~ 0.9m, makes the tealeaves absorption orchid fragrance on tea tree.
3. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: the tealeaves through described step after 2. reaches that the food value of leaf is felt like jelly, vane extension, blade tip are not bending, the moderate condition of giving out fragrance; Choose preferentially carry out described step 2. or/and preferentially reach described moderate condition tealeaves carry out step 3..
4. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: described step makes to pass into hot blast in the container of tealeaves in rolling and in described container in 3..
5. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: described step 3. described in hot blast there are three temperature sections, i.e. 450 ~ 500 ℃ of initial temperatures, 300 ~ 450 ℃ of operative temperatures, 200 ~ 300 ℃ of waste heat supply temperatures; While having completed, the blade face temperature of water-removing leaves is 70 ~ 85 ℃.
6. according to the Tea Processing technique of the white tea in a kind of Anji described in claim 1 or 4, it is characterized in that: the tea amount that described step contacts with hot blast while completing in is 3. 15 ~ 25kg.
7. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: described step 4. middle water-removing leaves makes blade face temperature be down to 15 ~ 25 ℃ at course of conveying by quenching.
8. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: described step 6. in, the diameter of described pin hole is 0.5 ~ 0.8mm.
9. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: between the first baking in described step in 7. and multiple baking, also need tea spreading-and-cooling, shakeout tealeaves, form leaf layer, control leaf layer thickness 2 ~ 3cm, 15 ~ 25 ℃ of spreading for cooling temperature, spreading for cooling time 10 ~ 20min.
10. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: described step is removed pornographic movie and impurity in selection by winnowing mode in 8., inserts subsequently in-5 ~-2 ℃ of environment and stores.
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| CN109315531A (en) * | 2018-09-11 | 2019-02-12 | 贵州普定印象朵贝农业开发有限公司 | A kind of processing method of health white tea |
| CN111418667A (en) * | 2020-04-16 | 2020-07-17 | 浙江安吉兰形茶叶有限公司 | High-quality white tea making process |
| CN113678909A (en) * | 2021-09-06 | 2021-11-23 | 正安沁馨茶业有限责任公司 | Preparation process of milk-flavored white tea |
| CN114176143A (en) * | 2021-12-23 | 2022-03-15 | 湖北龙王垭茶业有限公司 | Method for reducing scorched flavor of old green tea tobacco |
| CN115106199A (en) * | 2022-08-29 | 2022-09-27 | 福建知茶智能科技有限公司 | Equipment and method for extracting tea hair essence |
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