CN104886283A - White tea processing technology - Google Patents

Abstract

The present invention relates to a white tea processing technology. The white tea fresh leaves conduct enzymolysis by protein-degrading enzymes and polysaccharide enzymes before processing, which can improve the contents of high amino acids and soluble sugar in tea leaves, and increases the leaching rate of beneficial substances in the tea finished product, conduct hot air drying after enzymolysis to improve the aroma of tea leaves and avoid the phenomena of coke tea leaf edges and tea leaves, and red stems and leaves. The white tea fresh leaves conduct withering and steaming to improve the flexibility of tea leaves and soluble tannin content in tea leaves without being rolled under pressure, and further improve the aroma and taste of tea leaves. The white tea tender leaves conduct hot air drying, and are placed in a refrigerator for cold storage, then placed at room temperature to make the tea leaves turn soft, and again placed in a drying machine for oven-drying, which can improve the toughness of tea leaves, reduce the rate of broken tea, reduce adsorbability of finished tea products and thus improve the shelf life of the finished tea products. The tea leaves produced by the processing technology maintain the internal active enzymes relatively well, and the finished tea products have good senses, emerald green color and luster, more leaching materials after the white tea is brewed, and good health-care effects.

Description

A kind of white tea processing technology

Technical field

The present invention relates to a kind of tea Processing method, be specifically related to a kind of white tea processing technology.

Background technology

After white tea refers to a kind of harvesting, only through completing, do not knead, pass through the tea of solarization or the dry aft-loaded airfoil of slow fire again, white tea is the wonderful work of the good tea of rarity drug effect performance in tealeaves, drink for a long time and put into practice according among the people and modern scientific research confirms that white tea has Dealcoholic sobering-up, clearing heat and moistening lung, flat liver benefit blood, eliminating inflammation and expelling toxin, step-down fat reducing, the effects such as dispelling fatigue are especially excessive for tobacco and wine, too much greasy, irascibility is excessively prosperous cause uncomfortable, the diseases such as digestive functional disturbance have the health-care effect of unique two etherealities, employing among the people it be made into pure " white tea cake " and be with to Nan Yang one because its peculiar flavour and health-care effect spread and enjoy high reputation in Southeast Asian countries so far, it is lower that the white tea that current existing routine techniques processes generally also exists extract, tealeaves adsorptivity is higher, the shortcoming that during finished product packing, fannings is more.

Summary of the invention

The object of the present invention is to provide a kind of white tea processing technology.

The technical solution used in the present invention is, a kind of white tea processing technology, and it comprises following steps:

1) select the white tea fresh leaves of bud one leaf as raw material;

2) white tea fresh leaves is placed on enzymolysis 18-22 minute in enzymolysis liquid, the white tea fresh leaves after enzymolysis being placed on temperature is dry the 30-35 minute that dries in the air under the hot blast of 35-40 DEG C;

3) white tea fresh leaves is placed in steam and steams 1-2 minute, put into kneading machine immediately and knead shaping after steaming end after being deposited in sealing bag and withering 30-40 minute by the white tea fresh leaves after baking being dried in the air;

4) by the white tea fresh leaves after kneading in temperature be dry under the hot blast of 65-70 DEG C to moisture content be 40%-45%, obtain half one-tenth tea, becoming tea to be placed on temperature by half is take out after refrigerating 8-10 minute in the refrigerating chamber of-5 DEG C to-10 DEG C, after easing back under being placed on normal temperature, be to dry to water content lower than 12% in the dryer of 100-105 DEG C in temperature, obtain into and sampling tea;

5) sealing of being sampled tea by one-tenth packs.

Beneficial effect of the present invention is, through protein degrading enzyme and polysaccharase enzyme enzymolysis before white tea fresh leaves processing, the content of homoamino acid and soluble sugar in tealeaves can be carried, increase into the leaching rate of benefit materials of sampling tea, after enzymolysis, hot blast dries the green tea of the fragrance that can improve tealeaves that dries in the air, ensure that follow-up oven dry is even simultaneously, avoid occurring Jiao Bianjiaoye and red stalk red autumnal leaves phenomenon, white tea fresh leaves is through withering, steam the pliability that can improve tealeaves, be convenient to follow-up knead shaping, the content that can improve tealeaves soluble tannin is kneaded without pressure, can further improve fragrance and the flavour of tealeaves, white tea fresh leaves is placed in refrigerating chamber and refrigerates after hot-air seasoning, then after easing back under being placed on normal temperature, again put into dryer to dry, the toughness of tealeaves can be improved, reduce broken tea rate, tealeaves is through the stoving process process again that once eases back, the adsorptivity of sampling tea can be lowered into thus improve into the shelf-life of sampling tea, its the inner organized enzyme of tealeaves produced through present invention process keeps better, proterties is stablized, the sense organ that becomes to sample tea is good, color and luster is emerald green, assorted without spending, brew rear soup look green bright, the fresh alcohol of flavour, in tealeaves, extract is more, there is good health-care effect.

Detailed description of the invention

1) select the white tea fresh leaves of bud one leaf as raw material;

2) white tea fresh leaves is placed on enzymolysis 18-22 minute in enzymolysis liquid, the white tea fresh leaves after enzymolysis being placed on temperature is dry the 30-35 minute that dries in the air under the hot blast of 35-40 DEG C;

3) white tea fresh leaves is placed in steam and steams 1-2 minute, put into kneading machine immediately and knead shaping after steaming end after being deposited in sealing bag and withering 30-40 minute by the white tea fresh leaves after baking being dried in the air;

4) by the white tea fresh leaves after kneading in temperature be dry under the hot blast of 65-70 DEG C to moisture content be 40%-45%, obtain half one-tenth tea, becoming tea to be placed on temperature by half is take out after refrigerating 8-10 minute in the refrigerating chamber of-5 DEG C to-10 DEG C, after easing back under being placed on normal temperature, be to dry to water content lower than 12% in the dryer of 100-105 DEG C in temperature, obtain into and sampling tea;

5) sealing of being sampled tea by one-tenth packs.

Claims (1)

1. a white tea processing technology, it is characterized in that, it comprises following steps:

1) select the white tea fresh leaves of bud one leaf as raw material;

2) white tea fresh leaves is placed on enzymolysis 18-22 minute in enzymolysis liquid, the white tea fresh leaves after enzymolysis being placed on temperature is dry the 30-35 minute that dries in the air under the hot blast of 35-40 DEG C;

3) white tea fresh leaves is placed in steam and steams 1-2 minute, put into kneading machine immediately and knead shaping after steaming end after being deposited in sealing bag and withering 30-40 minute by the white tea fresh leaves after baking being dried in the air;

4) by the white tea fresh leaves after kneading in temperature be dry under the hot blast of 65-70 DEG C to moisture content be 40%-45%, obtain half one-tenth tea, becoming tea to be placed on temperature by half is take out after refrigerating 8-10 minute in the refrigerating chamber of-5 DEG C to-10 DEG C, after easing back under being placed on normal temperature, be to dry to water content lower than 12% in the dryer of 100-105 DEG C in temperature, obtain into and sampling tea;

5) sealing of being sampled tea by one-tenth packs.