CN103798420B - The Tea Processing technique of the white tea in a kind of Anji - Google Patents

The Tea Processing technique of the white tea in a kind of Anji Download PDF

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CN103798420B
CN103798420B CN201410034489.4A CN201410034489A CN103798420B CN 103798420 B CN103798420 B CN 103798420B CN 201410034489 A CN201410034489 A CN 201410034489A CN 103798420 B CN103798420 B CN 103798420B
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tea
temperature
tealeaves
leaf
time
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CN201410034489.4A
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CN103798420A (en
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许万富
罗先平
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浙江安吉宋茗白茶有限公司
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Abstract

A Tea Processing technique for the white tea in Anji, comprises the following steps: 1. pluck: the fresh tea leaf in its taking bud one leaf and/or two leaves and a bud after the Spring Equinox before grain rains; 2. spread: tealeaves lucifuge is spread, spread environment temperature 10 ~ 20 DEG C, spread ambient humidity 70 ~ 85%, spread time 3 ~ 5h; 3. complete: the temperature that completes 450 ~ 500 DEG C, fixation time 1 ~ 1.5min; 4. cool: after having completed, in 30 ~ 60s, make water-removing leaves lower the temperature; 5. bar is managed: reason bar temperature 160 ~ 170 DEG C, reason bar time 4 ~ 6min; 6. de-milli: de-milli temperature 115 ~ 120 DEG C, de-milli time 8 ~ 12min; 7. dry: comprise and just drying and multiple baking; First baking temperature 110 ~ 120 DEG C, first baking time 6 ~ 7min; Dry temperature 120 ~ 130 DEG C again, dry time 4 ~ 5min again; 8. arrange: remove pornographic movie and impurity; The tealeaves likeness in form orchid that the present invention obtains, leaf color is light green fresh and alive, the white arteries and veins of leaf emerald green limit gold, and neat and well spaced one-tenth piece at the bottom of leaf, steeps millet paste is lastingly high-quality slender joss stick, slightly milk or blue perfume, and soup look light green is bright, and fresh taste returns sweet, and quality is superior.

Description

The Tea Processing technique of the white tea in a kind of Anji
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, for original producton location Anji County, Zhejiang Province, the tender shoots sprouted before Clear and Bright is white, and the tender shoots majority sprouted before grain rains is jade white, namely about one month.
Traditional Anji white tea process technology is immature, can not enter the operation that completes aptly in time after spreading appropriateness, can cause the red stain of tea raw material or withered, damage tea leaf quality.And in the mode of completing, do not break through tradition restriction, 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 large, is unfavorable for that subsequent handling is processed.And traditional Anji white tea tea fluff 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 ferments, moisture evaporation not, mass dryness fraction cannot keep and produce and go mouldy, and blade volume is comparatively large, and profile is difficult to fix, and tealeaves sweet-smelling degree is inadequate, affects the tea leaf quality of the white tea in Anji as Famous High-quality Tea.
As the processing method that patent discloses a kind of white tea that Authorization Notice No. is CN102396609B, but the method still uses comparatively old mode process tealeaves, and the tealeaves obtained all cannot meet the modern requirement famous-brand and high-quality to tea leaf quality in color, shape etc.
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 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 environment temperature 10 ~ 20 DEG C, spread ambient humidity 70 ~ 85%, spread time 3 ~ 5h, control Measuring Moisture Content of Tea content at 60 ~ 70wt%;
3. complete: the temperature that completes 450 ~ 500 DEG C, fixation time 1 ~ 1.5min, by the contact of tealeaves and hot blast, make tealeaves total moisture content control at 52 ~ 56wt%, between tealeaves, moisture difference controls within 10wt%;
4. cool: after having completed, in 30 ~ 60s, make water-removing leaves lower the temperature, and remove pornographic movie;
5. manage bar: reason bar temperature 160 ~ 170 DEG C, reason bar time 4 ~ 6min, Measuring Moisture Content of Tea content controls at 28 ~ 32wt%;
6. de-milli: de-milli temperature 115 ~ 120 DEG C, de-milli time 8 ~ 12min, makes Measuring Moisture Content of Tea control at 18% ~ 22wt%, and tea milli is taken off from tealeaves surface; De-milli step can carried out in reciprocating cell body, and the diapire of cell body is covered with the through hole of pinprick size, and being kicked up by tea milli by the hot blast that enters from through hole is taken away;
7. dry: comprise and just drying and multiple baking; When just drying, shakeout tealeaves, form leaf layer, control leaf layer thickness 3 ~ 4cm, just dry temperature 110 ~ 120 DEG C, first baking time 6 ~ 7min; When drying again, shakeout tealeaves, form leaf layer, control leaf layer thickness 5 ~ 7cm, dry temperature 120 ~ 130 DEG C again, dry time 4 ~ 5min again; 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, and there will not be burnt leaf scorch limit, situation that green grass gas is heavy, and water-removing leaves keeps that color and luster is emerald green to be moistened, and become tea fragrance height long, food value of leaf softness is convenient to subsequent step and is shaped; Reason bar and de-milli all can form process to tealeaves, not only make tealeaves be similar to orchid, differ from the white tealeaves in traditional Anji, and make tealeaves surface seem smooth bright because of sloughing of tea milli, greatly promote tea leaf quality; Rapidly and efficiently, high temperature Titian, makes fragrance more lastingly strong to secondary drying process while the dehydration standard reaching the storage of suitable tealeaves, then by ensure that the white tea in the Anji of famous-brand and high-quality quality after sieving and grading.Be tending towards hydrolysis in the good enzyme system reaction in environment that spreads, in tealeaves, aroma substance generates in a large number, for millet paste flavour and flavouring essence quality lay the foundation.
As preferably, cultivation was also had before step 1., described cultivation 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, well-grown under the shady and cool ventilation environment that orchid blocks covering at tea tree branches and leaves, tea tree and orchid root pulse-phase connect, tealeaves and orchid staggered, tealeaves is made to be rich in orchid fragrance, the orchid of harvest simultaneously can not only coordinate with tea, and also having abundant edible and medical value, is the edible flower of rare integration of drinking and medicinal herbs.
As preferably, through described step 2. after tealeaves reach that the food value of leaf is felt like jelly, vane extension, blade tip are bending, the moderate condition of giving out fragrance; Choose and preferentially carry out the tealeaves that 2. or preferentially described step reach described moderate condition and carry out step 3..
As preferably, described step 3. in described container, pass into hot blast in the container that tealeaves is in can roll.
As preferably, described step 3. described in hot blast there are three temperature sections, i.e. initial temperature 450 ~ 500 DEG C, operative temperature 300 ~ 450 DEG C, waste heat supply temperature 200 ~ 300 DEG C; When having completed, the blade face temperature of water-removing leaves is 70 ~ 85 DEG C.
As preferably, described step 3. in the tea amount that contacts with hot blast when completing be 15 ~ 25kg.
As preferably, described step 4. in water-removing leaves make blade face temperature be down to 15 ~ 25 DEG C at course of conveying by quenching.
Namely the complete superhigh temperature hot blast of temperature 450 ~ 500 DEG C 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 DEG C, hot blast waste heat 200 ~ 300 DEG C is utilized to continue, to tealeaves dehydration, to play the effect of completing further; When completing, tea amount is also related to fixation effect further with the environment that completes, in technical solution of the present invention, superhigh temperature completes under environment, throw the less tealeaves that easily makes of leaf amount be excessively heated and excessively kill, tealeaves is easily caused to do yellow red stain, burnt leaf scorch limit, leaf amount is thrown in suitable increase can make tealeaves turn evenly, is killed by tealeaves even better; The steam that simultaneously appropriate tea green-keeping produces coordinates hot blast stronger to the penetration power of tealeaves, and Ye Wengeng raises soon, is killed by tealeaves better.Inventor finds to be folded to the interior tea amount controlling to contact with hot blast of fixation time under the condition of 15 ~ 25kg, and in the above-mentioned environment that completes, fixation effect can reach ideal state, and reduces leaf temperature fast by rapid cooling water-removing leaves, play dehydration simultaneously, prevent blade from turning yellow 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, and fragrance is unique, 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 and tea fluff, if do not remove, after making tea broken fall tea milli can float on the water surface, form the milli layer of one deck similar oil film, even and if still can exist after repeatedly making tea, 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 allows hot blast with suitable flow rate by tealeaves can't be made to drop out from described through hole, by under the hot blast effect from bottom to top of described through hole, tea milli is kicked up and is taken away.
As preferably, described step 7. in first baking and multiple dries between also need tea spreading-and-cooling, namely shakeout tealeaves, form leaf layer, control leaf layer thickness 2 ~ 3cm, spreading for cooling temperature 15 ~ 25 DEG C, spreading for cooling time 10 ~ 20min.
Spreading for cooling can make tealeaves internal moisture redistribute evenly, easily makes the tealeaves food value of leaf impaired, and be easily bonded to agglomerate during the course if directly cure dry tealeaves.
As preferably, described step 8. in remove pornographic movie and impurity in selection by winnowing mode, insert subsequently in-5 ~-2 DEG C of environment and store.
Technological merit of the present invention is by the obtained tealeaves likeness in form orchid of described processing technology, and the obtained tealeaves being derived from the tea tree of normal plantation has milk, the obtained tealeaves being derived from the tea tree interplanted with orchid also has blue fragrance, and leaf color is light green fresh and alive, the white arteries and veins of leaf emerald green limit gold, neat and well spaced one-tenth piece at the bottom of leaf, steeps millet paste is lastingly high-quality slender joss stick, slightly milk or blue perfume, 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 the invention will be further described by specific embodiment:
Embodiment one: the Tea Processing process example of the white tea in a kind of Anji, comprises the following steps:
Cultivation was also had before step 1., 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, arbitrarily can not touch and rocks tealeaves by whole hand, can not pinch with nail; Require bud-leaf one-tenth piece, size is even, stays handle short, uses bamboo basket splendid attire, with bamboo basket storing, transports processing factory in time, ensures leaf quality;
2. spread: in time tealeaves air blue frame or bamboo plaque lucifuge are spread after transporting fresh leaf back, form leaf layer, control leaf layer thickness 3.5cm, spread environment temperature 15 DEG C, spread ambient humidity 75%, spread time 4h, grab softness with the overall texture hand of tealeaves to 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 bending, the moderate condition of giving out fragrance; Choose the tealeaves preferentially carrying out spreading or preferentially reach moderate condition to complete.
3. complete: tealeaves, to realize continuous prodution, is poured in the rotatable cylindrical shell of green-keeping machine, tealeaves is turned wherein by the superhigh temperature hot blast roller fixation machine 6CSF-100 type of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd.; The initial hot blast of 500 DEG C is produced again by hot-blast stove, be transferred in cylindrical shell and carry out heat exchange with tealeaves, start to carry out vexed killing to tealeaves, after in the process that completes, hot blast and tealeaves carry out lasting heat exchange, operative temperature remains on 450 DEG C, fixation time continues 1.2min, the steam that tea green-keeping produces simultaneously coordinates high-temperature hot-air fully to contact with the tealeaves turned, 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 raised 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, and utilize hot blast more than 250 DEG C temperature again to dewater to tealeaves, play the effect of completing further, make tealeaves total moisture content control at 55wt%, between tealeaves, moisture difference controls within 10wt%; The blade face temperature of water-removing leaves completely that completes is 75 DEG C, and hourly completing throws leaf amount at 1000kg, and being folded to the tea amount contacted with hot blast in fixation time is 20kg.
4. cool: after having completed, in 45s, make water-removing leaves fast cooling to 20 DEG C by fan or other refrigeration wind devices, and remove pornographic movie;
5. manage bar: equipment choosing Anji Yuan Feng tea machinery Co., Ltd tealeaves multiple purpose aeroplane 6CDY/10 type, rotating speed 750r/min, reason bar kettle temperature 165 DEG C, reason bar time 5min, finally makes Measuring Moisture Content of Tea content control 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 carries out de-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; Have the hot blast of temperature 120 DEG C to carry below cell body, by through hole, tea milli is kicked up and taken away, whole de-milli time 10min, finally makes Measuring Moisture Content of Tea control at 20wt%, and tea milli is taken off from tealeaves surface, and tealeaves is polished brighten;
7. dry: equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. turning plate type dryer 6CH-6C type, comprise and just drying and multiple baking; When just drying, shakeout tealeaves, form leaf layer, control leaf layer thickness 3.5cm, just dry temperature 115 DEG C, first baking time 6min; Afterwards by tea spreading-and-cooling, namely shakeout tealeaves, form leaf layer, control leaf layer thickness 2.5cm, spreading for cooling temperature 20 DEG C, spreading for cooling time 15min; Then dry again, shakeout tealeaves, form leaf layer, control leaf layer thickness 6cm, dry temperature 125 DEG C again, dry time 4.5min again; Final control Measuring Moisture Content of Tea is at 6wt%;
8. arrange: equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. tea winnower 6CEF-40 type, remove light pornographic movie and teas field trash in selection by winnowing mode, distinguish grade, insert subsequently in-5 DEG C of freezers and store.
The tealeaves obtained by above-mentioned processing technology has blue fragrance, and leaf color is light green fresh and alive, the white arteries and veins of leaf emerald green limit gold, and neat and well spaced one-tenth piece at the bottom of leaf, steeps millet paste is lastingly high-quality slender joss stick, and slightly blue fragrant, soup look light green is bright, and fresh taste returns sweet, and quality is superior.
Embodiment two: 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, arbitrarily can not touch and rocks tealeaves by whole hand, can not pinch with nail; Require bud-leaf one-tenth piece, size is even, stays handle short, uses bamboo basket splendid attire, with bamboo basket storing, transports processing factory in time, ensures leaf quality;
2. spread: in time tealeaves air blue frame or bamboo plaque lucifuge are spread after transporting fresh leaf back, form leaf layer, control leaf layer thickness 3 ~ 4cm, spread environment temperature 10 ~ 20 DEG C, 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 bending, the moderate condition of giving out fragrance; Choose the tealeaves preferentially carrying out spreading or preferentially reach moderate condition to complete.
3. complete: tealeaves, to realize continuous prodution, is poured in the rotatable cylindrical shell of green-keeping machine, tealeaves is turned wherein by the superhigh temperature hot blast roller fixation machine 6CSF-100 type of equipment choosing Zhejiang Sunyoung Machinery Co., Ltd., the initial hot blast of 450 ~ 500 DEG C is produced again by hot-blast stove, be transferred in cylindrical shell and carry out heat exchange with tealeaves, start to carry out vexed killing to tealeaves, after in the process that completes, hot blast and tealeaves carry out lasting heat exchange, operative temperature remains within the scope of 300 ~ 450 DEG C, 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 turned, 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 raised 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, hot blast more than 200 ~ 300 DEG C temperature are utilized again to dewater to tealeaves, play the effect of completing further, make tealeaves total moisture content control at 52 ~ 56wt%, between tealeaves, moisture difference controls within 10wt%, the blade face temperature of water-removing leaves completely that completes is 70 ~ 85 DEG C, and hourly completing throws leaf amount at 800 ~ 1000kg, and being folded to the tea amount contacted with hot blast in fixation time is 15 ~ 25kg.
4. cool: after having completed, in 30 ~ 60s, make water-removing leaves fast cooling to 15 ~ 25 DEG C by fan or other refrigeration wind devices, and remove pornographic movie;
5. manage bar: equipment choosing Anji Yuan Feng tea machinery Co., Ltd tealeaves multiple purpose aeroplane 6CDY/10 type, reason bar kettle temperature 160 ~ 170 DEG C, rotating speed 700 ~ 800r/min, reason bar time 4 ~ 6min, finally makes Measuring Moisture Content of Tea content control 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 carries out de-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; Have the hot blast of temperature 115 ~ 120 DEG C to carry below cell body, by through hole, tea milli is kicked up and taken away, whole de-milli time 8 ~ 12min, finally make Measuring Moisture Content of Tea control at 18% ~ 22wt%, tealeaves is polished brighten;
7. dry: equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. turning plate type dryer 6CH-6C type, comprise and just drying and multiple baking; When just drying, shakeout tealeaves, form leaf layer, control leaf layer thickness 3 ~ 4cm, just dry temperature 110 ~ 120 DEG C, first baking time 6 ~ 7min; Afterwards by tea spreading-and-cooling, namely shakeout tealeaves, form leaf layer, control leaf layer thickness 2 ~ 3cm, spreading for cooling temperature 15 ~ 25 DEG C, spreading for cooling time 10 ~ 20min; Then dry again, shakeout tealeaves, form leaf layer, control leaf layer thickness 5 ~ 7cm, dry temperature 120 ~ 130 DEG C again, dry time 4 ~ 5min again; Final control Measuring Moisture Content of Tea is at 5% ~ 7wt%;
8. arrange: equipment choosing Zhejiang Sunyoung Machinery Co., Ltd. tea winnower 6CEF-40 type, remove light pornographic movie and teas field trash in selection by winnowing mode, distinguish grade, insert subsequently in-5 ~-2 DEG C of freezers and store.
The tealeaves obtained by above-mentioned processing technology has milk fragrance, and leaf color is light green fresh and alive, and the white arteries and veins of leaf emerald green limit gold, neat and well spaced one-tenth piece at the bottom of leaf, steep millet paste is lastingly high-quality slender joss stick, slightly milk, soup look light green is bright, and fresh taste returns sweet, and quality is superior.

Claims (8)

1. a Tea Processing technique for the white tea in Anji, is characterized in that, comprise the following steps:
1. pluck: the fresh tea leaf in its 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 environment temperature 10 ~ 20 DEG C, spread ambient humidity 70 ~ 85%, spread time 3 ~ 5h, control Measuring Moisture Content of Tea content at 60 ~ 70wt%;
3. complete: the temperature that completes 450 ~ 500 DEG C, fixation time 1 ~ 1.5min, passes into hot blast in container tealeaves being in can roll in described container, by the contact of tealeaves and hot blast, make tealeaves total moisture content control at 52 ~ 56wt%, between tealeaves, moisture difference controls within 10wt%; Described hot blast has three temperature sections, i.e. initial temperature 450 ~ 500 DEG C, operative temperature 300 ~ 450 DEG C, waste heat supply temperature 200 ~ 300 DEG C; When having completed, the blade face temperature of water-removing leaves is 70 ~ 85 DEG C;
4. cool: after having completed, in 30 ~ 60s, make water-removing leaves lower the temperature, and remove pornographic movie;
5. manage bar: reason bar temperature 160 ~ 170 DEG C, reason bar time 4 ~ 6min, Measuring Moisture Content of Tea content controls at 28 ~ 32wt%;
6. de-milli: de-milli temperature 115 ~ 120 DEG C, de-milli time 8 ~ 12min, makes Measuring Moisture Content of Tea control at 18% ~ 22wt%, and tea milli is taken off from tealeaves surface; De-milli step can carried out in reciprocating cell body, and the diapire of described cell body is covered with the through hole of pinprick size, and being kicked up by tea milli by the hot blast that enters from through hole is taken away;
7. dry: comprise and just drying and multiple baking; When just drying, shakeout tealeaves, form leaf layer, control leaf layer thickness 3 ~ 4cm, just dry temperature 110 ~ 120 DEG C, first baking time 6 ~ 7min; When drying again, shakeout tealeaves, form leaf layer, control leaf layer thickness 5 ~ 7cm, dry temperature 120 ~ 130 DEG C again, dry time 4 ~ 5min again; 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: before step 1., also have cultivation, described cultivation 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: through described step 2. after tealeaves reaches that the food value of leaf is felt like jelly, vane extension, blade tip are bending, the moderate condition of giving out fragrance; Choose and preferentially carry out the tealeaves that 2. or preferentially described step reach described moderate condition and 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 3. in the tea amount that contacts with hot blast when completing be 15 ~ 25kg.
5. 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 DEG C at course of conveying by quenching.
6. 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 through hole is 0.5 ~ 0.8mm.
7. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: described step 7. in first baking and multiple dry between also need tea spreading-and-cooling, namely shakeout tealeaves, form leaf layer, control leaf layer thickness 2 ~ 3cm, spreading for cooling temperature 15 ~ 25 DEG C, spreading for cooling time 10 ~ 20min.
8. the Tea Processing technique of the white tea in a kind of Anji according to claim 1, is characterized in that: described step 8. in remove pornographic movie and impurity in selection by winnowing mode, insert subsequently in-5 ~-2 DEG C of environment and store.
CN201410034489.4A 2014-01-24 2014-01-24 The Tea Processing technique of the white tea in a kind of Anji CN103798420B (en)

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