CN104430975A - Method for preparing white tea - Google Patents

Abstract

The invention relates to the technical field of tea drink, and discloses a method for preparing a white tea. The method comprises the following steps: sorting; cooling; withering; carrying out fixation; tidying tea strips; shaping; and the like. The white tea is simple in preparation method, high in production efficiency, and low in production cost; the activity of enzyme is not destroyed in the production process; oxidation is not promoted; and the white tea prepared by adopting the method is tasted after being brewed, and is fresh, mellow and delicious in taste, fresh, mellow and refreshing, can obtain pale yellow soup after being made, has the efficacies of bringing down a fever and decreasing internal heat, and is memorable after being drunk.

Description

A kind of preparation method of white tea

Technical field

The present invention relates to teabag drink technical field, refer more particularly to a kind of preparation method of white tea.

Background technology

White tea, belongs to micro-fermented tea, is traditional well-known tea of Han nationality tea grower initiative.One of China's six large teas.After a kind of harvesting of finger, without completing or kneading, only pass through the tea of solarization or the dry aft-loaded airfoil of slow fire.Have profile bud milli complete, drape over one's shoulders milli all over the body, milli perfume (or spice) is fresh clearly, and soup look yellowish green is limpid, light time of flavour sweet quality characteristic.Belonging to slight fermented tea, is the special treasure in Chinese teas.Mostly be bud head because it becomes to sample tea, completely drape over one's shoulders pekoe, as silver is gained the name like snow.

White tea anti-cancer, anticancer, heatstroke prevention, detoxify, control toothache, especially old white tea can be used as the antipyretic of child measly, and its effect of bringing down a fever is better than antibiotic.White tea is except containing the intrinsic nutritional labeling of other tealeaves, also containing the necessary organized enzyme of human body, body lactonase (lipoproteinlipase) can be significantly improved active, promote catabolism of fat, effective control amount of insulin secretion, delay the intestinal absorption of grape Portugal powder, the sugar that decomposer inner blood is unnecessary, promote blood glucose balance.White tea is containing enriching several amino acids, and it is cold, and having brings down a fever drives away summer heat the merit of removing toxic substances, and Qing Dynasty Celebrities Zhou Lianggong carries in " Fujian short biography ": " silver tip pekoe, produce Mount Taimu letter snow hole, it is cold in nature, the same rhinoceros horn of merit, is the panacea controlling measles.Also containing abundant provitamin A in white tea, after it is absorbed by the body, can be converted into vitamin A rapidly, vitamin A can synthesize rhodopsin, eyes can be made under half-light to see that thing is clearer, can prevent yctalopia and scheroma.White tea also has radio-opaque substance simultaneously, has significant protective effect, can reduce the harm of TV radiation to the hematopoietic function of human body.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of white tea, method is simple, and cost is low, and product quality is high.

For achieving the above object, the present invention is by the following technical solutions:

A preparation method for white tea, comprises following sequential steps:

(1) sort: the fresh tea leaf in its of just having plucked is put into sorter and sorts;

(2) cool green grass or young crops: spread out by the tender shoots of the Huanghua Pear end of the branch of harvesting, is placed in shady and cool dry ventilation airing 5-7 hours, afterwards air dry one hour under slight sunlight;

(3) wither: the tealeaves after airing is placed in shady and cool dry draft chamber and naturally withers 35-45 hour, make Measuring Moisture Content of Tea reach 30%-40%;

(4) complete: the tealeaves withered is put into green-keeping machine and completes, the temperature that completes is 220-240 DEG C, and complete 5-10 minute;

(5) manage bar: the tealeaves completed is put into carding machine and carries out reason bar, the temperature of reason bar is 160-180 DEG C, reason bar 3-5 minute;

(6) one-shot forming: the tealeaves after reason bar is put into dryer, and bake out temperature is 70-80 DEG C, makes Measuring Moisture Content of Tea be down to 15-20%;

(7) cool: being taken the dish out of the pot by the tealeaves after one-shot forming is placed in shady and cool ventilation place and naturally cools, cool 10-25 minute;

(8) post forming: add in dryer by cooled tealeaves, bake out temperature is 100-120 DEG C, and drying time is 3-5 minute, makes Measuring Moisture Content of Tea be down to 4-5%, cases while hot.

The invention has the beneficial effects as follows:

(1) preparation method of the present invention is simple, and production efficiency is high, production cost is low, the activity of neither destructive enzyme in production process, not accelerating oxidation effect again;

(2) the white tea that the present invention produces brews rear trial test, and it is good to eat that fresh alcohol is hidden in taste, and having brings down a fever falls effect of fire, and soup look pale yellow, and fresh alcohol is tasty and refreshing, makes us enjoying endless aftertastes after drink.

Detailed description of the invention

Below in conjunction with detailed description of the invention, technical scheme of the present invention is further described in detail.

Embodiment one:

A preparation method for white tea, comprises following sequential steps:

(1) sort: the fresh tea leaf in its of just having plucked is put into sorter and sorts;

(2) cool green grass or young crops: spread out by the tender shoots of the Huanghua Pear end of the branch of harvesting, is placed in shady and cool dry ventilation airing 7 hours, afterwards air dry one hour under slight sunlight;

(3) wither: the tealeaves after airing is placed in shady and cool dry draft chamber and naturally withers 45 hours, make Measuring Moisture Content of Tea reach 30%-40%;

(4) complete: the tealeaves withered is put into green-keeping machine and completes, the temperature that completes is 240 DEG C, completes 10 minutes;

(5) manage bar: the tealeaves completed is put into carding machine and carries out reason bar, the temperature of reason bar is 180 DEG C, reason bar 5 minutes;

(6) one-shot forming: the tealeaves after reason bar is put into dryer, and bake out temperature is 80 DEG C, makes Measuring Moisture Content of Tea be down to 20%;

(7) cool: being taken the dish out of the pot by the tealeaves after one-shot forming is placed in shady and cool ventilation place and naturally cools, and cools 25 minutes;

(8) post forming: add in dryer by cooled tealeaves, bake out temperature is 120 DEG C, and drying time is 5 minutes, makes Measuring Moisture Content of Tea be down to 5%, cases while hot.

Embodiment two:

A preparation method for white tea, comprises following sequential steps:

(1) sort: the fresh tea leaf in its of just having plucked is put into sorter and sorts;

(2) cool green grass or young crops: spread out by the tender shoots of the Huanghua Pear end of the branch of harvesting, is placed in shady and cool dry ventilation airing 5 hours, afterwards air dry one hour under slight sunlight;

(3) wither: the tealeaves after airing is placed in shady and cool dry draft chamber and naturally withers 35 hours, make Measuring Moisture Content of Tea reach 30%;

(4) complete: the tealeaves withered is put into green-keeping machine and completes, the temperature that completes is 220 DEG C, completes 5 minutes;

(5) manage bar: the tealeaves completed is put into carding machine and carries out reason bar, the temperature of reason bar is 160 DEG C, reason bar 3 minutes;

(6) one-shot forming: the tealeaves after reason bar is put into dryer, and bake out temperature is 70 DEG C, makes Measuring Moisture Content of Tea be down to 15%;

(7) cool: being taken the dish out of the pot by the tealeaves after one-shot forming is placed in shady and cool ventilation place and naturally cools, and cools 10 minutes;

(8) post forming: add in dryer by cooled tealeaves, bake out temperature is 100 DEG C, and drying time is 3 minutes, makes Measuring Moisture Content of Tea be down to 4%, cases while hot.

Embodiment three:

A preparation method for white tea, comprises following sequential steps:

(1) sort: the fresh tea leaf in its of just having plucked is put into sorter and sorts;

(2) cool green grass or young crops: spread out by the tender shoots of the Huanghua Pear end of the branch of harvesting, is placed in shady and cool dry ventilation airing 6 hours, afterwards air dry one hour under slight sunlight;

(3) wither: the tealeaves after airing is placed in shady and cool dry draft chamber and naturally withers 35-45 hour, make Measuring Moisture Content of Tea reach 35%;

(4) complete: the tealeaves withered is put into green-keeping machine and completes, the temperature that completes is 230 DEG C, completes 7 minutes;

(5) manage bar: the tealeaves completed is put into carding machine and carries out reason bar, the temperature of reason bar is 170 DEG C, reason bar 4 minutes;

(6) one-shot forming: the tealeaves after reason bar is put into dryer, and bake out temperature is 75 DEG C, makes Measuring Moisture Content of Tea be down to 17%;

(7) cool: being taken the dish out of the pot by the tealeaves after one-shot forming is placed in shady and cool ventilation place and naturally cools, and cools 20 minutes;

(8) post forming: add in dryer by cooled tealeaves, bake out temperature is 110 DEG C, and drying time is 4 minutes, makes Measuring Moisture Content of Tea be down to 4.5%, cases while hot.

It should be noted last that, above detailed description of the invention is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.

Claims (1)

1. a preparation method for white tea, is characterized in that, comprises following sequential steps:

(1) sort: the fresh tea leaf in its of just having plucked is put into sorter and sorts;

(2) cool green grass or young crops: spread out by the tender shoots of the Huanghua Pear end of the branch of harvesting, is placed in shady and cool dry ventilation airing 5-7 hours, afterwards air dry one hour under slight sunlight;

(3) wither: the tealeaves after airing is placed in shady and cool dry draft chamber and naturally withers 35-45 hour, make Measuring Moisture Content of Tea reach 30%-40%;

(4) complete: the tealeaves withered is put into green-keeping machine and completes, the temperature that completes is 220-240 DEG C, and complete 5-10 minute;

(5) manage bar: the tealeaves completed is put into carding machine and carries out reason bar, the temperature of reason bar is 160-180 DEG C, reason bar 3-5 minute;

(6) one-shot forming: the tealeaves after reason bar is put into dryer, and bake out temperature is 70-80 DEG C, makes Measuring Moisture Content of Tea be down to 15-20%;

(7) cool: being taken the dish out of the pot by the tealeaves after one-shot forming is placed in shady and cool ventilation place and naturally cools, cool 10-25 minute;

(8) post forming: add in dryer by cooled tealeaves, bake out temperature is 100-120 DEG C, and drying time is 3-5 minute, makes Measuring Moisture Content of Tea be down to 4-5%, cases while hot.