CN104255962A - Sweet and soft white tea with pure flower fragrance and preparation method thereof - Google Patents
Sweet and soft white tea with pure flower fragrance and preparation method thereof Download PDFInfo
- Publication number
- CN104255962A CN104255962A CN201410449117.8A CN201410449117A CN104255962A CN 104255962 A CN104255962 A CN 104255962A CN 201410449117 A CN201410449117 A CN 201410449117A CN 104255962 A CN104255962 A CN 104255962A
- Authority
- CN
- China
- Prior art keywords
- leaf
- white tea
- fresh leaf
- tea
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention belongs to the field of tea processing and provides sweet and soft white tea with pure flower fragrance and a preparation method thereof to solve the problems that the quality of white tea is unstable and is generally not good at present. The method comprises the steps of fresh leaf spreading and airing, withering and drying. The processes are mainly as follows: spreading fresh leaves thinly and blowing the fresh leaves with cold wind in a withering room for 1-2 hours, wherein the temperature of the cold wind is 19-24 DEG C; introducing hot wind at a temperature of 30-40 DEG C to the withering room to reduce the water content of the fresh leaves to be 10-15%, wherein the flow velocity is 4-8m/s and the time is 3-8 hours; finally drying the fresh leaves at low temperature with charcoal fire at a temperature below 60 DEG C for 8-10 hours. The quality of the white tea is improved on the whole by using the method.
Description
Technical field
The invention belongs to processing field of tea leaves, be specifically related to sweet soft white tea of a kind of pure fragrance of a flower and preparation method thereof.
Background technology
The preparation method of white tea comprises leaf picking, withers and dry three steps.To wither be the process of a dehydration, also occurring to change with the various materials in season leaf.When withering, temperature adopts room temperature, and withering time is 18-60 hour.Drying comprises dries and two kinds of modes such as oven dry.Use the white tea that conventional method makes, dry dark brown pool is dim usually, and soup look muddy, has bitter taste, assorted taste and raw taste, without fragrance, turns black at the bottom of leaf.Along with improving constantly of people's living standard, the quality requirements of dialogue tea is also more and more higher, and the white tea that conventional method makes can not meet the requirement of people.
Summary of the invention
In order to solve the not good enough problem of current quality of white tea, the present invention proposes sweet soft white tea of a kind of pure fragrance of a flower and preparation method thereof, to obtain the white tea of high-quality.
A preparation method for the sweet soft white tea of the pure fragrance of a flower, comprises the following steps:
(1) leaf picking;
(2) fresh leaf airing,
Blow a cold wind over to fresh leaf, the time is 1-2 hour, and temperature is 19-24 degree;
(3) wither,
In room of withering, be blown into 30-40 degree hot blast, wind speed is 4-8m/s, and the time is 3-8 hour, finally makes fresh leaf water content be 10%-15%;
(4) dry,
Use the charcoal fire of less than 60 degree to be dried by withering leaf, drying time is 8-10 hour;
Wherein, after leaf picking, carry out fresh leaf airing to controlling the total time of having withered at 4-14 hour.
On the one hand, first fresh leaf is blown a cold wind over, the temperature of fresh leaf can be reduced, because fresh leaf can produce heat in transportation, cause fresh leaf temp to raise; The globule that also fresh leaf surface can be made to adhere to of blowing a cold wind over evaporates, and avoids the impact of the globule on subsequent step of fresh leaf surface; Blow a cold wind over and also help fresh leaf green grass gas and decorporate, form floral odor.Room temperature of withering is adjusted to 30-40 degree, is conducive to promoting fresh leaf inclusion generation biochemical reaction, and to generate more inclusion, the aromatic compound degrading such as in conjunction with state is free state composition, adds volatilizable aromatic substance, thus produces fragrance.In room of withering, pass into the air that flow velocity is 4-8m/s, be conducive to the evaporation of fresh leaf moisture.On the other hand, fresh leaf inclusion comprises the materials such as Tea Polyphenols, caffeine, amino acid, pigment, vitamin, polysaccharide ester, mineral matter, aromatic substance, tannin complex, inventor finds in an experiment: the number of inclusion affects the color of white tea, shape and the quality at the bottom of leaf, and such as volatilizable aromatic substance affects the fragrance of white tea.After leaf picking, carry out fresh leaf airing to controlling the total time of having withered at 4-14 hour, quality white tea preferably can be obtained, because after leaf picking gets off, As time goes on, in fresh leaf, the content of inclusion increases gradually in 4-14 hours window, until reach the peak value of content; Exceeded 14 hours, the content of fresh leaf inclusion can decline fast, and along with the quick minimizing of inclusion, the quality of white tea also reduces fast.In method of the present invention from after leaf picking, fresh leaf airing is 4-14 hour to the total time of having withered, obtained white tea inclusion content is more, improves the quality of white tea on the whole.Use method of the present invention to make white tea, whole white tea is that pekoe covers, glossy, silvery white; After brewing, there is faint scent; Flavour is mellow; Soup look kingfisher is bright; Existing white and light green vein at the bottom of leaf.
Wherein, from leaf picking to carry out the fresh leaf airing of (two) step and be no more than at most 4 hours.
Wherein, in described step (two), during airing, leaf-spreading thickness is 1-4 centimetre.Leaf-spreading thickness is 1-4 centimetre and is more conducive to distributing moisture that fresh leaf surface speckles with and the heat that fresh leaf produces.When leaf-spreading thickness is less than 1 centimetre, moisture evaporation is fast, and moisture likely scatters and disappears too much, and affects the subsequent step of white tea making; When leaf-spreading thickness is greater than 4 centimetres, moisture loss is uneven, and the heat loss that fresh leaf produces is also uneven, likely makes white tea moldy metamorphism, affects subsequent step.
Wherein, in described step (three), turned fresh leaf 1 time every 1 hour.Moisture evaporation in fresh leaf can be made so even.
Wherein, in described step (three), leaf-spreading thickness is 1-2 centimetre.Leaf-spreading thickness is 1-2 centimetre and is more conducive in the process of withering scattering and disappearing of moisture in fresh leaf, in fresh leaf moisture number, affect the Biochemical changes of fresh leaf inclusion, by the Biochemical changes of inclusion, to decorporate green grass gas, form fragrant.When leaf-spreading thickness is less than 1 centimetre, moisture evaporation is fast, and enough biochemical reactions do not occur fresh leaf inclusion, and green grass gas is decorporated not thorough, and delicate fragrance has assorted taste; When leaf-spreading thickness is greater than 2 centimetres, fresh leaf is piled up, and moisture loss is uneven, also affects the biochemical reaction of fresh leaf inclusion, affects the formation of fragrant.
Wherein, in described step (four), leaf-spreading thickness is 1-3 centimetre.When leaf-spreading thickness is 1-3 centimetre, be conducive to the oven dry of withering leaf, dry evenly, become tea profile neat and well spaced; When leaf-spreading thickness is less than 1 centimetre, the tea chopped cooked entrails of sheep may be caused into; When leaf-spreading thickness is greater than 3 centimetres, likely dry uneven, cause part to become tea to divide content overproof, apt to deteriorate in storage process.
The sweet soft white tea of a kind of pure fragrance of a flower, the method above-mentioned by any one makes.
Use the white tea that method of the present invention makes, tea warm in nature and, whole white tea be pekoe cover, profile is fluffy, natural torsion, glossy, silvery white; After brewing, there is floral odor; Promote the production of body fluid, flavour is mellow, soft sweetness, lasting taste; Soup look limpid kingfisher is bright; Existing white and light green vein at the bottom of leaf, bright-coloured have activity.
Detailed description of the invention
Embodiment 1:
A preparation method for white tea, comprises the following steps:
(1) leaf picking, uses ventilative bamboo basket, selects finely continuously to pluck two days later, gently adopts and puts down gently, be contained in bamboo basket and must avoid solar exposure, and bamboo basket can not overfill, handles with care during transport.The fresh leaf airing of (two) step is carried out immediately after leaf picking completes.
(2) fresh leaf airing,
Spread by fresh leaf and wither in indoor withering trough, leaf-spreading thickness is 1 centimetre; Then blow a cold wind over to fresh leaf, cold wind temperature is 19 degree, and the time is 1 hour, then stops blowing a cold wind over.
Blow a cold wind over can lower the temperature to fresh leaf to fresh leaf, because fresh leaf can produce heat in transportation, if do not lowered the temperature, can there is chemical change in the inclusion of fresh leaf in advance, affects the process of subsequent step to fresh leaf, finally affect into the quality of tea.
(3) wither,
In room of withering, be blown into 30 degrees Celsius of hot blasts, wind speed is 4m/s, and the time is 3 hours, and leaf-spreading thickness is 1 centimetre, turns fresh leaf 1 time every 1 hour, finally makes fresh leaf water content be 10%.
The object of withering is, distributes the moisture in fresh leaf, increases juice concentration in fresh leaf; Distribute grass smell, appear delicate fragrance.
Wherein, after leaf picking, carrying out fresh leaf airing is 4 hours to the total time of having withered.
(4) dry,
Withering leaf is through drying, and evaporate most of moisture, the content of white tea inclusion can not change substantially again.During oven dry, leaf-spreading thickness is 1 centimetre, and use the charcoal fire of 60 degree to be dried by withering leaf, drying time is 8 hours.
Through drying, stopped the process of fresh leaf fermentation.By drying, reducing water content of tea and making white tea form distinctive sweet fragrance.
By the white tea that the method for embodiment 1 is obtained, tea warm in nature and; Bright in colour at the bottom of leaf, half red half green, have activity; Profile is fluffy, natural torsion; Flavour promotes the production of body fluid fresh alcohol, soft sweetness, lasting taste; There are almond perfume and the fragrance of a flower; Soup look limpid is bright; Color and luster is glossy, yellowish-brown alternate.
Embodiment 2:
A preparation method for white tea, comprises the following steps:
(1) leaf picking, uses ventilative bamboo basket, selects finely continuously to pluck two days later, gently adopts and puts down gently, be contained in bamboo basket and must avoid solar exposure, and bamboo basket can not overfill, handles with care during transport.From leaf picking to second step, the fresh leaf airing time is 3 hours.
(2) fresh leaf airing,
Spread by fresh leaf and wither in indoor withering trough, leaf-spreading thickness is 2 centimetres; Blow a cold wind over to fresh leaf, cold wind temperature is 21 degree, and the time is 1.5 hours, then stops blowing a cold wind over.
(3) wither,
In room of withering, be blown into 35 degrees Celsius of hot blasts, wind speed is 6m/s, and the time is 6 hours, and leaf-spreading thickness is 2 centimetres, turns fresh leaf 1 time every 1 hour, finally makes fresh leaf water content be 12%.
Wherein, after leaf picking, carrying out fresh leaf airing is 10.5 hours to the total time of having withered.
(4) dry,
Leaf-spreading thickness is 3 centimetres, and use the charcoal fire of 55 degree to be dried by withering leaf, drying time is 9 hours.
By the white tea that the method for embodiment 2 is obtained, tea warm in nature and; Bright in colour at the bottom of leaf, half red half green, have activity; Profile is fluffy, natural torsion; Flavour promotes the production of body fluid fresh alcohol, soft sweetness, lasting taste; There are almond perfume and the fragrance of a flower; Soup look limpid is bright; Color and luster is glossy, yellowish-brown alternate.
Embodiment 3:
A preparation method for white tea, comprises the following steps:
(1) leaf picking, uses ventilative bamboo basket, selects finely continuously to pluck two days later, gently adopts and puts down gently, be contained in bamboo basket and must avoid solar exposure, and bamboo basket can not overfill, handles with care during transport.From leaf picking to second step, the fresh leaf airing time is 2 hours.
(2) fresh leaf airing,
Spread by fresh leaf and wither in indoor withering trough, leaf-spreading thickness is 3 centimetres; Blow a cold wind over to fresh leaf, cold wind temperature is 21 degree, and the time is 1.5 hours, then stops blowing a cold wind over.
(3) wither,
In room of withering, be blown into 35 degrees Celsius of hot blasts, wind speed is 5m/s, and the time is 5 hours, and leaf-spreading thickness is 2 centimetres, turns fresh leaf 1 time every 1 hour, finally makes fresh leaf water content be 14%.
Wherein, after leaf picking, carrying out fresh leaf airing is 8.5 hours to the total time of having withered.
(4) dry,
Leaf-spreading thickness is 2 centimetres, and use the charcoal fire of 52 degree to be dried by withering leaf, drying time is 9 hours.
By the white tea that the method for embodiment 3 is obtained, tea warm in nature and; Bright in colour at the bottom of leaf, half red half green, have activity; Profile is fluffy, natural torsion; Flavour promotes the production of body fluid fresh alcohol, soft sweetness, lasting taste; There are almond perfume and the fragrance of a flower; Soup look limpid is bright; Color and luster is glossy, yellowish-brown alternate.
Embodiment 4:
A preparation method for white tea, comprises the following steps:
(1) leaf picking, uses ventilative bamboo basket, selects finely continuously to pluck two days later, gently adopts and puts down gently, be contained in bamboo basket and must avoid solar exposure, and bamboo basket can not overfill, handles with care during transport.From leaf picking to second step, the fresh leaf airing time is 4 hours.
(2) fresh leaf airing,
Spread by fresh leaf and wither in indoor withering trough, leaf-spreading thickness is 4 centimetres; Blow a cold wind over to fresh leaf, cold wind temperature is 24 degree, and the time is 2 hours, then stops blowing a cold wind over.
(3) wither,
In room of withering, be blown into 40 degrees Celsius of hot blasts, flow velocity is 8m/s, and the time is 8 hours, and leaf-spreading thickness is 2 centimetres, turns fresh leaf 1 time every 1 hour, finally makes fresh leaf water content be 15%.
Wherein, after leaf picking, carrying out fresh leaf airing is 14 hours to the total time of having withered.
(4) dry,
Leaf-spreading thickness is 3 centimetres, and use the charcoal fire of 50 degree to be dried by withering leaf, drying time is 10 hours.
By the white tea that the method for embodiment 4 is obtained, tea warm in nature and; Bright in colour at the bottom of leaf, half red half green, have activity; Profile is fluffy, natural torsion; Flavour promotes the production of body fluid fresh alcohol, soft sweetness, lasting taste; There are almond perfume and the fragrance of a flower; Soup look limpid is bright; Color and luster is glossy, yellowish-brown alternate.
Comparative example 1
Adopt the method identical with embodiment 2 to make white tea, difference is to adopt nature to wither in the 3rd step, and withering time is 6 hours.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 1 to be compared, comparing result is in table 1.
Table 1
It is the sense organ such as sense of smell, the sense of taste, vision, sense of touch commenting tea personnel to utilize human body that five factors evaluate method, provides the evaluation of specialty respectively and the method for marking at the bottom of the soup look of dialogue tea, fragrance, flavour, profile and leaf.10%, 30%, 30%, 20% and 10% of quality of white tea entirety is accounted for respectively at the bottom of soup look, fragrance, flavour, profile and leaf, full marks at the bottom of soup look, fragrance, flavour, profile and leaf are respectively 10 points, 30 points, 30 points, 20 points and 10 points, score is higher, represents that quality is better.The method is the reviewing method of widely used white tea.
Inventor carries out the chemical examination of inclusion content to the white tea of embodiment 2 and the white tea of comparative example 1, chemical examination foundation standard be: GB/T 8305-2002 " tea determination of extractives ", GB/T8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", GB/T8314-2002 " the total quantitative determination of tea free amino acid ", chemical examination the results are shown in Table 2 and table 3:
The inclusion content of the white tea of table 2 embodiment 2
| Sequence number | Project name | Testing result |
| 1 | Water extraction (%) | 43.6 |
| 2 | Free amino acid (%) | 0.2 |
| 3 | Tea Polyphenols (%) | 24.0 |
| 4 | Caffeine (g/100g) | 3.6 |
| 5 | Ascorbic acid (mg/100g) | 34.5 |
The inclusion content of the white tea of table 3 comparative example 1
| Sequence number | Project name | Testing result |
| 1 | Water extraction (%) | 25.5 |
| 2 | Free amino acid (%) | 0.09 |
| 3 | Tea Polyphenols (%) | 11.3 |
| 4 | Caffeine (g/100g) | 1.0 |
| 5 | Ascorbic acid (mg/100g) | 12.7 |
As can be seen from the comparing result of table 1, the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 1; As can be seen from the result of laboratory test of table 2 and table 3, the content of the inclusion such as water extraction, free amino acid, Tea Polyphenols, caffeine, ascorbic acid of the white tea of embodiment 2 is all higher than the inclusion content of the white tea of comparative example 1.
In comparative example 1, the 3rd step adopts nature to wither, and withering time is 6 hours.In embodiment 2, the 3rd step is blown into 35 degrees Celsius of hot blasts in room of withering, and wind speed is 6m/s, and blowing time is 6 hours; In room of withering, be blown into 35 degrees Celsius of hot blasts, be conducive to promoting fresh leaf inclusion generation biochemical reaction, to generate more inclusion, the aromatic compound degrading such as in conjunction with state is free state composition, adds volatilizable aromatic substance, thus produces fragrance; The oxidation of tannin complex, can remove bitter taste and green grass gas, appear delicate fragrance; The yellow substance formed after catechol oxidation in tea tannin complex, when making to make tea, millet paste is apricot yellow or orange-yellow etc.; Use hair-dryer or air blast to pass into the hot blast that flow velocity is 6m/s in room of withering, be conducive to the evaporation of fresh leaf moisture.Can draw from the result of table 1, table 2 and table 3, adopt the mode of withering of embodiment 2 to significantly improve the quality of white tea, become tea oil profit, silvery white; After brewing, there is faint scent; Flavour is mellow; Soup look kingfisher is bright; Existing white and light green vein at the bottom of leaf.
Comparative example 2
Adopt the method identical with embodiment 2 to make white tea, difference is that in second step, fresh leaf airing is nature airing.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 2 to be compared, comparing result is in table 4.
Table 4
Inventor carries out the chemical examination of inclusion content to the white tea of embodiment 2 and the white tea of comparative example 2, chemical examination foundation standard be: GB/T 8305-2002 " tea determination of extractives ", GB/T8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", GB/T8314-2002 " the total quantitative determination of tea free amino acid ", chemical examination the results are shown in Table 5 and table 6:
The inclusion content of the white tea of table 5 embodiment 2
| Sequence number | Project name | Testing result |
| 1 | Water extraction (%) | 43.6 |
| 2 | Free amino acid (%) | 0.2 |
| 3 | Tea Polyphenols (%) | 24.0 |
| 4 | Caffeine (g/100g) | 3.6 |
| 5 | Ascorbic acid (mg/100g) | 34.5 |
The inclusion content of the white tea of table 6 comparative example 2
| Sequence number | Project name | Testing result |
| 1 | Water extraction (%) | 21 |
| 2 | Free amino acid (%) | 0.1 |
| 3 | Tea Polyphenols (%) | 11 |
| 4 | Caffeine (g/100g) | 1.0 |
| 5 | Ascorbic acid (mg/100g) | 10.6 |
As can be seen from the comparing result of table 4, the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 2; As can be seen from the result of laboratory test of table 5 and table 6, the content of the inclusion such as water extraction, free amino acid, Tea Polyphenols, caffeine, ascorbic acid of the white tea of embodiment 2 is all higher than the inclusion content of the white tea of comparative example 2.
In the second step of embodiment 2, fresh leaf is blown a cold wind over, cold wind temperature is 21 degree, time is 1.5 hours, blows a cold wind over and can lower the temperature to fresh leaf, because fresh leaf can produce heat in transportation, if do not lowered the temperature, may there is chemical change in advance in the inclusion of fresh leaf, affect the process of subsequent step to fresh leaf, finally affect into the quality of tea; By blowing a cold wind over to fresh leaf, the globule etc. of fresh leaf surface evaporates, and removes the green grass gas of fresh leaf, is conducive to the flowery odour forming white tea.In the second step of comparative example 2, fresh leaf airing is nature airing, can not carry out effective temperature-reducing to fresh leaf, the biochemical reaction in fresh leaf can occur in advance, and the surface of fresh leaf also can be attached with droplet, these all can affect the process of subsequent step to fresh leaf, finally can reduce the quality of white tea; In the second step of comparative example 2, fresh leaf airing is the green grass gas that nature airing effectively can not remove fresh leaf, is unfavorable for the formation of white camellia fragrance.
Comparative example 3
Adopt the method identical with embodiment 2 to make white tea, difference is that in second step, cold wind temperature is 12 degree.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 3 to be compared, comparing result is in table 7.
Table 7
Table 7 is comparing results of comparative example 3 and embodiment 2, and the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 3.In embodiment 2 second step, cold wind temperature is 21 degree, both the globule etc. of fresh leaf surface can be evaporated, and also can lower the temperature to fresh leaf, because fresh leaf can produce heat in transportation; Cold wind temperature is 21 degree, is also conducive to fresh leaf green grass gas and decorporates, and forms floral odor.In comparative example 3 second step, cold wind temperature is 12 degree, and in the environment of this temperature, the evaporation such as the globule of fresh leaf surface is insufficient, and affecting green grass gas decorporates, and then affects the formation of fragrance, reduces the quality of white tea; Cold wind temperature is 12, also likely makes the steam in air liquefy, and the little liquid pearl of formation sticks to above fresh leaf, runs counter to the object of blowing a cold wind over, and can reduce the quality of the white tea of making.
Comparative example 4
Adopt the method identical with embodiment 2 to make white tea, difference is that the time of blowing a cold wind in second step is 3.5 hours.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 4 to be compared, comparing result is in table 8.
Table 8
Table 8 is comparing results of comparative example 4 and embodiment 2, and the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 4.The time of blowing a cold wind in the second step of embodiment 2 is 1.5 hours, can lower the temperature to fresh leaf, and the globule etc. of fresh leaf surface is evaporated.In the second step of comparative example 4, the time of blowing a cold wind over is 3.5 hours, the globules of fresh leaf surface etc. are just a small amount of to be existed, within have more than is needed 3.5 hours, just can evaporate completely, in the process of blowing a cold wind over, fresh leaf inclusion is occurring to change always, blow the cold wind of 3.5 hours, subsequent step may miss the opportunity of the fresh leaf of optimization process, thus affects into the quality of tea.
Comparative example 5
Adopt the method identical with embodiment 2 to make white tea, difference is that the temperature of blowing hot-air in the 3rd step is 45 degree.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 5 to be compared, comparing result is in table 9.
Table 9
Table 9 is comparing results of comparative example 5 and embodiment 2, and the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 5.In 3rd step of embodiment 2, the temperature of blowing hot-air is 35 degree, withers in process, and fresh leaf inclusion biochemical reaction can occur, and such as protein generation hydrolysis makes amino acid content increase; Aromatic compound degrading in conjunction with state is free state composition, adds volatilizable aromatic substance, thus produces fragrance; The oxidation of tannin complex, can remove bitter taste and green grass gas, appear delicate fragrance; The yellow substance formed after catechol oxidation in tea tannin complex, when making to make tea, millet paste is apricot yellow or orange-yellow, and in a word, the variable effect of fresh leaf inclusion at the bottom of the fragrance of tea, flavour, profile, Tang Se and leaf.In 3rd step of comparative example 5, the temperature of blowing hot-air is 45 degree, and temperature is higher, inhibits the biochemical reaction of fresh leaf inclusion, decreases the generation of fresh leaf inclusion, reduces the quality of white tea.
Comparative example 6
Adopt the method identical with embodiment 2 to make white tea, difference is that the flow velocity of hot blast in the 3rd step is 15m/s.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 6 to be compared, comparing result is in table 10.
Table 10
Table 10 is comparing results of comparative example 6 and embodiment 2, and the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 6.In embodiment 2 the 3rd step, hot blast flow velocity is 6m/s, and in comparative example 6 second step, hot blast flow velocity is 15m/s, and the air circulation of room of withering, mainly in order to promote that the moisture of fresh leaf evaporates, just can terminate the process of withering when fresh leaf water content is 10%-15%.Moisture in fresh leaf number affect the biochemical reaction of fresh leaf inclusion, wither in process whole, the moisture evaporation in fresh leaf starts fast, and process slack-off gradually afterwards, the biochemical reaction of fresh leaf inclusion is from slow to fast, then process from fast to slow.In comparative example 6 the 3rd step, when hot blast flow velocity is 15m/s, air circulation is very fast, and in fresh leaf, moisture evaporation is also fast, at the beginning, the biochemical reaction of fresh leaf inclusion is slow, and after a while, the biochemical reaction of fresh leaf inclusion has accelerated, but moisture has evaporated too much in this in season leaf, limit the biochemical reaction of fresh leaf inclusion, cause fresh leaf inclusion to reduce, eventually reduce the quality of white tea.When in embodiment 2 the 3rd step, hot blast flow velocity is 6m/s, the moisture evaporation rate in fresh leaf can coordinate well with the biochemical reaction of fresh leaf inclusion, and fresh leaf inclusion increases, and can obtain the white tea of quality better.On the other hand, if being blown into the hot blast flow velocity withered in room is 1m/s, in fresh leaf, moisture evaporation is comparatively slow, can extend the time of withering, likely make withering time more than 10 hours, and fresh leaf inclusion reduces, and also can reduce the quality of white tea.
Comparative example 7
Adopt the method identical with embodiment 2 to make white tea, difference is to use the charcoal fire of 70 degree to be dried by withering leaf in the 4th step.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 7 to be compared, comparing result is in table 11.
Table 11
Table 11 is comparing results of comparative example 7 and embodiment 2, and the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 7.Adopt the charcoal fire of 70 degree to be dried by withering leaf in comparative example 7 the 4th step, temperature is higher, becomes tea profile uneven, the chopped cooked entrails of sheep; Adopt the charcoal fire of 55 degree to be dried by withering leaf in embodiment 2 the 4th step, become tea profile neat and well spaced, whole white tea is that pekoe covers, glossy, silvery white.
Comparative example 8
Adopt the method identical with embodiment 2 to make white tea, difference is that the time of drying in the 4th step is 14 hours.Adopt five factors to evaluate method the white tea made by embodiment 2 and the white tea made by comparative example 8 to be compared, comparing result is in table 12.
Table 12
Table 12 is comparing results of comparative example 8 and embodiment 2, and the quality of the white tea made by embodiment 2 is higher than the quality of the white tea made by comparative example 8.In 4th step of comparative example 8, drying time is 14 hours, becomes tea to divide vaporized many, becomes tea too dry, easily makes into tea profile imperfect, the chopped cooked entrails of sheep; Dry 9 hours in 4th step of embodiment 2, fully dry, become tea profile neat and well spaced and savory.
Comparative example 9
Adopt the method identical with embodiment 4 to make white tea, difference is that in second step, fresh leaf airing is 4 hours.Adopt five factors to evaluate method the white tea made by embodiment 4 and the white tea made by comparative example 9 to be compared, comparing result is in table 13.
Table 13
Inventor carries out the chemical examination of inclusion content to the white tea of embodiment 4 and the white tea of comparative example 9, chemical examination foundation standard be: GB/T 8305-2002 " tea determination of extractives ", GB/T8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", GB/T8314-2002 " the total quantitative determination of tea free amino acid ", chemical examination the results are shown in Table 14 and table 15:
The inclusion content of the white tea of table 14 embodiment 4
| Sequence number | Project name | Testing result |
| 1 | Water extraction (%) | 42.1 |
| 2 | Free amino acid (%) | 0.2 |
| 3 | Tea Polyphenols (%) | 23.2 |
| 4 | Caffeine (g/100g) | 3.3 |
| 5 | Ascorbic acid (mg/100g) | 31.5 |
The inclusion content of the white tea of table 15 comparative example 9
| Sequence number | Project name | Testing result |
| 1 | Water extraction (%) | 18 |
| 2 | Free amino acid (%) | 0.1 |
| 3 | Tea Polyphenols (%) | 9 |
| 4 | Caffeine (g/100g) | 1.0 |
| 5 | Ascorbic acid (mg/100g) | 9.8 |
As can be seen from the comparing result of table 13, the quality of the white tea made by embodiment 4 is higher than the quality of the white tea made by comparative example 9; As can be seen from the result of laboratory test of table 14 and table 15, the content of the inclusion such as water extraction, free amino acid, Tea Polyphenols, caffeine, ascorbic acid of the white tea of embodiment 4 is all higher than the inclusion content of the white tea of comparative example 9.
Comparative example 9 is 16 hours from leaf picking, fresh leaf airing to the total time of having withered, and embodiment 4 is 14 hours from leaf picking, fresh leaf airing to the total time of having withered.Inventor finds in an experiment: the number of inclusion affects the color of white tea, shape and the quality at the bottom of leaf, and such as volatilizable aromatic substance affects the fragrance of white tea.After leaf picking, carry out fresh leaf airing to controlling the total time of having withered at 4-14 hour, quality white tea preferably can be obtained, because after leaf picking gets off, As time goes on, in fresh leaf, the content of inclusion increases gradually in 4-14 hours window, until reach the peak value of content; After 14 hours, the content of fresh leaf inclusion can decline fast.3rd step is dried and the most of moisture of withering leaf is evaporated, and withering leaf is from entering and drying, and inclusion can not change substantially again; So determine white tea inclusion how many be exactly from fresh leaf airing to the step of having withered.Comparative example 9 is 16 hours from leaf picking, fresh leaf airing to the total time of having withered, and has exceeded 14 hours, and the content of white tea inclusion declines fast, and the content of inclusion has started quick minimizing, and the quality of white tea also declines fast.Embodiment 4 is 14 hours from leaf picking, fresh leaf airing to the total time of having withered, and declining also does not appear in the content of fresh leaf inclusion, and finally obtained white tea inclusion content is many.
Be 14 hours from leaf picking, fresh leaf airing to the total time of having withered in embodiment 4, improve the quality of white tea on the whole, brew the white tea time, an inclusion part is soluble in water, makes soup coloured gold Huang bright, and flavour promotes the production of body fluid fresh alcohol, soft sweetness, has flowers and fruits fragrance, lasting taste; An inclusion part is distributed in air, forms pure lasting fragrance; An inclusion part is stayed in white tea tealeaves, makes shallow copper red at the bottom of leaf, even bright.
Claims (7)
1. a preparation method for the sweet soft white tea of the pure fragrance of a flower, is characterized in that, comprise the following steps:
(1) leaf picking;
(2) fresh leaf airing,
Blow a cold wind over to fresh leaf, the time is 1-2 hour, and temperature is 19-24 degree;
(3) wither,
In room of withering, be blown into 30-40 degree hot blast, wind speed is 4-8m/s, and the time is 3-8 hour, finally makes fresh leaf water content be 10%-15%;
(4) dry,
Use the charcoal fire of less than 60 degree to be dried by withering leaf, drying time is 8-10 hour;
Wherein, after leaf picking, carry out fresh leaf airing to controlling the total time of having withered at 4-14 hour.
2. the preparation method of white tea according to claim 1, is characterized in that, from leaf picking to carry out the fresh leaf airing of (two) step and be no more than at most 4 hours.
3. the preparation method of white tea according to claim 1, is characterized in that, in described step (two), during airing, leaf-spreading thickness is 1-4 centimetre.
4. the preparation method of white tea according to claim 1, is characterized in that, in described step (three), turns fresh leaf 1 time every 1 hour.
5. the preparation method of white tea according to claim 1, is characterized in that, in described step (three), leaf-spreading thickness is 1-2 centimetre.
6. the preparation method of white tea according to claim 1, is characterized in that, in described step (four), leaf-spreading thickness is 1-3 centimetre.
7. the sweet soft white tea of the pure fragrance of a flower, be is characterized in that, made by the method according to any one of claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410449117.8A CN104255962A (en) | 2014-09-04 | 2014-09-04 | Sweet and soft white tea with pure flower fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410449117.8A CN104255962A (en) | 2014-09-04 | 2014-09-04 | Sweet and soft white tea with pure flower fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104255962A true CN104255962A (en) | 2015-01-07 |
Family
ID=52147648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410449117.8A Pending CN104255962A (en) | 2014-09-04 | 2014-09-04 | Sweet and soft white tea with pure flower fragrance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104255962A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145895A (en) * | 2015-08-19 | 2015-12-16 | 乐业县乐碧园茶叶专业合作社 | Processing and making method of old leaf tea with sweet potato flavor |
| CN105325582A (en) * | 2015-11-18 | 2016-02-17 | 会同瑞春茶业有限公司 | White tea production technology |
| CN106234666A (en) * | 2016-09-30 | 2016-12-21 | 正安县黔蕊茶业有限公司 | A kind of Craftsmanship of fragrance type white tea |
| CN108835292A (en) * | 2018-08-01 | 2018-11-20 | 福建省农业科学院茶叶研究所 | A kind of processing method of purplish red bud tea tree breed white tea |
| CN109497175A (en) * | 2018-11-27 | 2019-03-22 | 缪石雄 | A kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea |
| CN110604185A (en) * | 2019-09-25 | 2019-12-24 | 洪治 | Method for preparing white tea by active water feeding and withering technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271527A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing needle-shaped baihao white tea |
| CN102125116A (en) * | 2010-12-09 | 2011-07-20 | 刘剑芳 | Withering process for processing famous tea by using withering tank |
| CN102125114A (en) * | 2010-12-09 | 2011-07-20 | 江苏省农业科学院 | New albino tea making process |
| CN103783178A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for processing orchid flavor type white tea by using pekoe tea |
-
2014
- 2014-09-04 CN CN201410449117.8A patent/CN104255962A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271527A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing needle-shaped baihao white tea |
| CN102125116A (en) * | 2010-12-09 | 2011-07-20 | 刘剑芳 | Withering process for processing famous tea by using withering tank |
| CN102125114A (en) * | 2010-12-09 | 2011-07-20 | 江苏省农业科学院 | New albino tea making process |
| CN103783178A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for processing orchid flavor type white tea by using pekoe tea |
Non-Patent Citations (1)
| Title |
|---|
| 周春明等: "花香白茶加工机理研究", 《福建茶叶》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145895A (en) * | 2015-08-19 | 2015-12-16 | 乐业县乐碧园茶叶专业合作社 | Processing and making method of old leaf tea with sweet potato flavor |
| CN105145895B (en) * | 2015-08-19 | 2019-01-01 | 乐业县乐碧园茶叶专业合作社 | The processing method of one potato seed fragrance old leaf tea |
| CN105325582A (en) * | 2015-11-18 | 2016-02-17 | 会同瑞春茶业有限公司 | White tea production technology |
| CN106234666A (en) * | 2016-09-30 | 2016-12-21 | 正安县黔蕊茶业有限公司 | A kind of Craftsmanship of fragrance type white tea |
| CN108835292A (en) * | 2018-08-01 | 2018-11-20 | 福建省农业科学院茶叶研究所 | A kind of processing method of purplish red bud tea tree breed white tea |
| CN109497175A (en) * | 2018-11-27 | 2019-03-22 | 缪石雄 | A kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea |
| CN110604185A (en) * | 2019-09-25 | 2019-12-24 | 洪治 | Method for preparing white tea by active water feeding and withering technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104430989B (en) | A kind of flowers and fruits perfume (or spice) yellow tea processing method | |
| CN104255962A (en) | Sweet and soft white tea with pure flower fragrance and preparation method thereof | |
| CN102987033B (en) | A kind of processing method of golden camellia purple bud green tea | |
| CN105941679A (en) | Production method for high-quality tea | |
| CN104171075A (en) | Preparation method of highly fragrant black tea | |
| CN102578313A (en) | Processing technology of congou black tea | |
| CN104255961B (en) | Soft sweet Iron Guanyin of a kind of positive taste fragrance of a flower and preparation method thereof | |
| CN104186728A (en) | Sweet and soft black tea with pure flowery flavor and making method thereof | |
| CN104430999B (en) | A kind of preparation method of black tea | |
| CN103947779A (en) | Processing technology for Zixia tribute tea | |
| CN108432923A (en) | A kind of mulberry leaf green tea and its preparation process | |
| CN105875895A (en) | Preparation method of sweet-scented osmanthus black tea | |
| CN104186712A (en) | Mechanical preparation technology for iris decora tea | |
| CN106578198A (en) | Production method of black tea | |
| CN104757185A (en) | Flower tea processing method capable of retaining primary color, shape and aroma of golden camellia | |
| CN106665992A (en) | Processing method of tibet plateau wild dasiphora fruticosa, dasiphora fruticosa tea and application thereof | |
| CN106106877A (en) | The manufacture method of fresh and sweet floral type plateau black tea and fresh and sweet floral type plateau black tea thereof | |
| CN107125354A (en) | A kind of tea processing technique | |
| CN104186854A (en) | Eucommia male flower tea and processing method thereof | |
| CN103416547A (en) | Processing method for broadleaf holly leaf tea | |
| CN103918818A (en) | Tiandu-Jianhao tea processing technology | |
| CN105724619A (en) | Processing method for tippy tea | |
| CN106070797B (en) | Processing technology of Zijuan Pu' er cooked tea | |
| WO2023179295A1 (en) | Method for processing and making black tea having strong floral and fruity aroma | |
| CN107593948A (en) | A kind of tea frying method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |