CN104920688A - Processing technology for novel white tea - Google Patents
Processing technology for novel white tea Download PDFInfo
- Publication number
- CN104920688A CN104920688A CN201510353704.1A CN201510353704A CN104920688A CN 104920688 A CN104920688 A CN 104920688A CN 201510353704 A CN201510353704 A CN 201510353704A CN 104920688 A CN104920688 A CN 104920688A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- temperature
- tea
- rapidly
- white tea
- 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.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention provides a processing technology for novel white tea and belongs to the technical field of tea leaf processing. According to the white tea treated through the technology provided by the invention, pathogenic bacteria on the surfaces of the tea leaves can be fully killed and pesticides on the tea leaves can be neutralized through treatment by edible acids, and part of cell walls of the tea leaves are broken, so that nutrients of the white tea are more easily soaked. By spraying a decomposing enzyme to the tea leaves which are treated by the edible acids, the cell walls of the tea leaves are further decomposed, and nutrients such as beta-galacturonic acid, glucose, cellobiose and the like are generated. Through quick cooling in four different stages, the phenol ammonia ratio of the content of the tea leaves can be reduced, the proportion of tea polyphenol showing astringency is reduced, the proportion of free state amino acid compounds showing fresh and smooth characteristics is improved, and meanwhile, volatilization of aromatic substances which are easily volatilized in the white tea such as trans-3-hexenyl alcohol, benzyl alcohol and the like, so that the integral quality of the tea leaves is improved.
Description
Technical field
The invention belongs to Tea Processing technical field, relate to a kind of processing technology of novel white tea.
Background technology
White tea has that region is unique, technique is natural and the characteristic such as effect is unique, traditional Chinese medical science pharmacology proves, white tea is refrigerant, the heat drop fire that disappears, relieve summer heating Detoxication, have the effect of curing the disease, and particularly along with the further investigation that American-European countries's dialogue tea carries out in recent years finds, white tea has following effect:
1, give protection against cancer, anticancer, heatstroke prevention, detoxify, control toothache, the free-radical contents of white tea is minimum, flavones content is the highest, amino acid content mean value is higher than other teas, there is hypotensive, reducing blood lipid, hypoglycemic, anti-oxidant, radioresistance, antitumor, make the effects such as the interferon secretory volume of body immunity cell increases by 500, Ramulus et Folium Mussaendae Pubescentis extract has prevention effect to bacterial growths such as causing staphy lococcus infection, streptococcal infection, pneumonia, 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.
2, health protection tea market survey display, white tea is except containing the intrinsic nutritional labeling of other tealeaves, also containing the necessary organized enzyme of human body, domestic and international medical research proves that drinking white tea for a long time can significantly improve body lactonase (lipoproteinlipase) activity, promote catabolism of fat, effectively control amount of insulin secretion, delay the intestinal absorption of grape Portugal powder, the sugar that decomposer inner blood is unnecessary, promotes 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.
3, also contain abundant ProvitaminA 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.Therefore seeing in TV process that drink some white tea is have everything to gain and nothing to lose more, especially children more should advocate and drink white tea more, are conducive to protecting eyes, are healthy and strong.
4, the flavonoids natural materials such as the dibydro myricetrin that is rich in of white sifting tea.When Ethanol intake is excessive, when exceeding metabolic capability and the detoxification ability of human liver, alcohol will produce directly or indirectly infringement to liver cell, stimulates Fatty synthesis, anoxic, generation acetaldehyde and induce each Enzymes active and cause upsetting liver metabolism etc.Cause a series of clinical symptoms, cause alcoholic hepatitis, fatty liver, liver fibrosis so that the cirrhosis even generation of liver cancer etc.In addition, the metabolin acetaldehyde of ethanol causes the second day after drinking dizzy main cause liquor-saturated with evil, is the main matter bringing infringement to liver.The flavonoids natural materials such as a large amount of clinical testings proves, the dibydro myricetrin that white sifting tea is rich in can protect liver, and accelerating alcohol metabolism product acetaldehyde decomposes rapidly, becomes innocuous substance, reduces hepatocellular infringement.On the other hand, dibydro myricetrin can improve the serum lactic dehydrogenase (SLDH) vigor increase that hepatocellular injury causes, and suppresses the fibriilar formation of liver property M cell glue, thus plays the effect of liver protecting, significantly reduce ethanol to the damage of liver, liver normal condition is restored rapidly.Meanwhile, dibydro myricetrin onset is rapid, and persistent, be liver protecting, the non-defective unit of Dealcoholic sobering-up.
The white tea of tradition completes by plucking-withering-dry-preserve four operations, as a kind of white tea processing technology of patent of invention that publication number is CN103349092A, its technique is: the leaf picking-pretreatment-air blue--Li bar that completes is shaped-dried-picks and pick packaging, as a kind of technological process preparing white tea of patent of invention that publication number is CN101933543A, its technique is: the-the first reason article-the second reason article of withering-complete-cooling moisture regain-three manages bar-selection by winnowing; Publication number is the processing of the patent document dialogue tea of CN102396609A, adopt to pluck-stand green grass or young crops-Li bar-complete-shaping-head baking-two baking-three bakings-packaging processes.Above-mentioned operation is all traditional way, the nutrients of white tea cannot be given full play of.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of processing technology of novel white tea.
The present invention is achieved by the following technical programs.
The processing technology of a kind of novel white tea provided by the invention, its processing technology is as follows:
(1) pluck;
(2) low temperature withers, and low temperature withering temperature controls at 25 ~ 30 DEG C, and the relative humidity of tealeaves, at 20 ~ 30h, controls 65 ~ 70% by time controling;
(3) high temperature withers, and high temperature withering temperature controls at 80 ~ 85 DEG C, and the relative humidity of tealeaves, at 5 ~ 8min, controls 63 ~ 68% by time controling;
(4) cooling rapidly of first stage, puts into cooler rapidly by the tealeaves that step (3) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 10 ~ 20min;
(5) acid treatment, puts airing at room temperature to room temperature by the tealeaves of step (4), and then spraying mass concentration is the food acids of 10 ~ 15%, and the processing time is 1 ~ 2h;
(6) neutralisation treatment, sprays the sodium acid carbonate that mass concentration is 6 ~ 10%, processing time 3 ~ 5min in tealeaves in step (5);
(7) ferment treatment, cleans the tealeaves distilled water of step (6), and drying rear sprinkling mass concentration is the catabolic enzyme of 0.6-1.2%, and the processing time is 1-2h;
(8) just dry, cleaned by the tealeaves distilled water of step (7), dry rear dryer and carry out just drying, dryer temperature controls at 90 ~ 100 DEG C, and the time is 5 ~ 10min;
(9) cooling rapidly of second stage, puts into cooler rapidly by the tealeaves that step (8) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 5 ~ 10min;
(10) multiple baking, dryer temperature controls at 80 ~ 90 DEG C, and the time is 10 ~ 20min;
(11) cooling rapidly of phase III, puts into cooler rapidly by the tealeaves that step (10) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 5 ~ 10min;
(12) low temperature is long dries, and dryer temperature controls at 65 ~ 70 DEG C, and the time is 40 ~ 50min;
(13) cooling rapidly of fourth stage, puts into cooler rapidly by the tealeaves that step (12) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 30-60min;
(14), after the tealeaves that step (13) obtains being risen again in drying receptacle, pack.
Further, described food acids is acetic acid or citric acid.
Further, described catabolic enzyme is pectase and cellulase.
Further, described pectase and cellulase ratio are: 1:0.6 ~ 1.2.
In above-mentioned steps, described cooling rapidly refers to and cool the temperature to 1 ~ 5 DEG C in 30s.
Beneficial effect of the present invention is: the white tea made by technique of the present invention, by food acids process, can fully kill tealeaves surface germ and in and agricultural chemicals on tealeaves, and destroy the part cell membrane of tealeaves, the nutriment of this white tea more easily soaked out; By spraying catabolic enzyme to food acids process tealeaves, further tealeaves cell membrane being decomposed, and generating the nutriments such as beta galactose aldehydic acid, glucose and cellobiose; By the cooling rapidly of four different phases, " the phenol ammonia ratio " in tealeaves inclusion can be reduced, the Tea Polyphenols ratio of performance astringent taste is declined, improve the Free amino acid compounds proportional amount embodying fresh refreshing feature, reduce the volatilization of the volatile aromatic substance such as enol, phenmethylol of cis-3-in white tea simultaneously, improve the overall quality of tealeaves.The activity of the white tea neither destructive enzyme that this method makes, not accelerating oxidation effect again, and keep milli perfume (or spice) to manifest, soup is delicious refreshing, is of high nutritive value.
Detailed description of the invention
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
The processing technology of a kind of novel white tea provided by the invention, its processing technology is as follows:
(1) pluck; Select the fresh tea leaf in its of " bud one leaf " to pluck, preferably pluck morning, to tealeaves clean water after harvesting;
(2) low temperature withers, and low temperature withering temperature controls at 25 ~ 30 DEG C, and the relative humidity of tealeaves, at 20 ~ 30h, controls 65 ~ 70% by time controling; Low temperature withers the portion of water mainly removed in tealeaves;
(3) high temperature withers, and high temperature withering temperature controls at 80 ~ 85 DEG C, and the relative humidity of tealeaves, at 5 ~ 8min, controls 63 ~ 68% by time controling; High temperature withering temperature is higher and the time is short, and Main Function is the most of bacterium killing tealeaves surface; Tealeaves is completed simultaneously, avoid the white tea made to have not mature taste;
(4) cooling rapidly of first stage, puts into cooler rapidly by the tealeaves that step (3) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 10 ~ 20min; Described cooling rapidly refers to is down to 1-5 DEG C by tealeaves temperature in 30s, cooling Main Function is rapidly " the phenol ammonia ratio " that reduce in tealeaves inclusion, the Tea Polyphenols ratio of performance astringent taste is declined, improve the Free amino acid compounds proportional amount embodying fresh refreshing feature, reduce the volatilization of the volatile tea aroma material such as enol, phenmethylol of cis-3-in tealeaves simultaneously, improve the overall quality of tealeaves.
(5) acid treatment, puts airing at room temperature to room temperature by the tealeaves of step (4), and then spraying mass concentration is the food acids of 10 ~ 15%, and the processing time is 1 ~ 2h; Described food acids can select acetic acid, citric acid, and tealeaves surface residual bacterium is killed in its effect, and its Main Function is the part cell membrane decomposing tealeaves surface simultaneously;
(6) neutralisation treatment, sprays the sodium acid carbonate that mass concentration is 6 ~ 10%, processing time 3 ~ 5min in tealeaves in step (5); Add in step (5) and have food acids, if without alkaline reagent neutralization, its white tea made has subacidity, affects mouthfeel, so adopt sodium acid carbonate and food acids to neutralize, takes out the food acids that tealeaves shows;
(7) ferment treatment, cleans the tealeaves distilled water of step (6), and drying rear sprinkling mass concentration is the catabolic enzyme of 0.6-1.2%, and the processing time is 1-2h; Avoid when using distilled water to clean bringing bacterium into during cleaning, use distilled water to wash the food acids of tealeaves surface attachment and the reactant of sodium acid carbonate simultaneously; Above-mentioned middle catabolic enzyme is pectase and cellulase, and its mass ratio is 1:0.6 ~ 1.2; Tealeaves is by pectase and cellulase effect, the nutriments such as beta galactose aldehydic acid, glucose and cellobiose can be decomposited, tealeaves not only can be made to have micro-sweet taste road, the cell membrane that simultaneously its tealeaves shows is destroyed, during tealeaves itself contains cis-3-the material such as enol, phenmethylol more easily soaked out;
(8) just dry, cleaned by the tealeaves distilled water of step (7), dry rear dryer and carry out just drying, dryer temperature controls at 90 ~ 100 DEG C, and the time is 5 ~ 10min; This step is removing in tealeaves the activity of the catabolic enzyme that step (7) of lossing while portion of water is sprayed;
(9) cooling rapidly of second stage, puts into cooler rapidly by the tealeaves that step (8) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 5 ~ 10min; Described cooling rapidly refers to is down to 1-5 DEG C by tealeaves temperature in 30s, cooling Main Function is rapidly " the phenol ammonia ratio " that reduce in tealeaves inclusion, the Tea Polyphenols ratio of performance astringent taste is declined, improve the Free amino acid compounds proportional amount embodying fresh refreshing feature, reduce the volatilization of the volatile tea aroma material such as enol, phenmethylol of cis-3-in tealeaves simultaneously, improve the overall quality of tealeaves.
(10) multiple baking, dryer temperature controls at 80 ~ 90 DEG C, and the time is 10 ~ 20min; This step mainly removes the most of moisture in tealeaves;
(11) cooling rapidly of phase III, puts into cooler rapidly by the tealeaves that step (10) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 5 ~ 10min; Described cooling rapidly refers to is down to 1-5 DEG C by tealeaves temperature in 30s, cooling Main Function is rapidly " the phenol ammonia ratio " that reduce in tealeaves inclusion, the Tea Polyphenols ratio of performance astringent taste is declined, improve the Free amino acid compounds proportional amount embodying fresh refreshing feature, reduce the volatilization of the volatile tea aroma material such as enol, phenmethylol of cis-3-in tealeaves simultaneously, improve the overall quality of tealeaves.
(12) low temperature is long dries, and dryer temperature controls at 65 ~ 70 DEG C, and the time is 40 ~ 50min; This step mainly removes the residual moisture in tealeaves; Measuring Moisture Content of Tea after process remains on 5 ~ 8%;
(13) cooling rapidly of fourth stage, puts into cooler rapidly by the tealeaves that step (12) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 30-60min; Described cooling rapidly refers to is down to 1-5 DEG C by tealeaves temperature in 30s, cooling Main Function is rapidly " the phenol ammonia ratio " that reduce in tealeaves inclusion, the Tea Polyphenols ratio of performance astringent taste is declined, improve the Free amino acid compounds proportional amount embodying fresh refreshing feature, reduce the volatilization of the volatile tea aroma material such as enol, phenmethylol of cis-3-in tealeaves simultaneously, improve the overall quality of tealeaves.
(14), after the tealeaves that step (13) obtains being risen again in drying receptacle, pack.
The specific embodiment that the applicant implements is provided below:
Embodiment one
(1) pluck; Select the fresh tea leaf in its of " bud one leaf " to pluck, preferably pluck morning, to tealeaves clean water after harvesting;
(2) low temperature withers, and low temperature withering temperature controls at 25 DEG C, and the relative humidity of tealeaves, at 30h, controls 65 ~ 70% by time controling;
(3) high temperature withers, and high temperature withering temperature controls at 85 DEG C, and the relative humidity of tealeaves, at 5min, controls 63 ~ 68% by time controling;
(4) cooling rapidly of first stage, puts into cooler rapidly by the tealeaves that step (3) obtains, the temperature of tealeaves is down to 1 DEG C, keeps 10min;
(5) acid treatment, puts airing at room temperature to room temperature by the tealeaves of step (4), and then spraying mass concentration is the acetic acid of 15%, and the processing time is 1h;
(6) neutralisation treatment, sprays the sodium acid carbonate that mass concentration is 10%, processing time 3min in tealeaves in step (5);
(7) ferment treatment, cleans the tealeaves distilled water of step (6), and dry pectase and cellulase that rear sprinkling quality total concentration is 1.2%, the processing time is 1h; Wherein the ratio of pectase and cellulase is 1:0.6;
(8) just dry, cleaned by the tealeaves distilled water of step (7), dry rear dryer and carry out just drying, dryer temperature controls at 100 DEG C, and the time is 5min;
(9) cooling rapidly of second stage, puts into cooler rapidly by the tealeaves that step (8) obtains, the temperature of tealeaves is down to 1 DEG C, keeps 5min;
(10) multiple baking, dryer temperature controls at 90 DEG C, and the time is 10min;
(11) cooling rapidly of phase III, puts into cooler rapidly by the tealeaves that step (10) obtains, the temperature of tealeaves is down to 1 DEG C, keeps 5min;
(12) low temperature is long dries, and dryer temperature controls at 70 DEG C, and the time is 40min;
(13) cooling rapidly of fourth stage, puts into cooler rapidly by the tealeaves that step (12) obtains, the temperature of tealeaves is down to 1 DEG C, keeps 30min;
(14), after the tealeaves that step (13) obtains being risen again in drying receptacle, pack.
Embodiment two
(1) pluck; Select the fresh tea leaf in its of " bud one leaf " to pluck, preferably pluck morning, to tealeaves clean water after harvesting;
(2) low temperature withers, and low temperature withering temperature controls at 30 DEG C, and the relative humidity of tealeaves, at 20h, controls 65 ~ 70% by time controling;
(3) high temperature withers, and high temperature withering temperature controls at 80 DEG C, and the relative humidity of tealeaves, at 8min, controls 63 ~ 68% by time controling;
(4) cooling rapidly of first stage, puts into cooler rapidly by the tealeaves that step (3) obtains, the temperature of tealeaves is down to 5 DEG C, keeps 20min;
(5) acid treatment, puts airing at room temperature to room temperature by the tealeaves of step (4), and then spraying mass concentration is the citric acid of 10%, and the processing time is 2h;
(6) neutralisation treatment, sprays the sodium acid carbonate that mass concentration is 6%, processing time 5min in tealeaves in step (5);
(7) ferment treatment, cleans the tealeaves distilled water of step (6), and dry pectase and cellulase that rear sprinkling quality total concentration is 0.6%, the processing time is 2h; Wherein the ratio of pectase and cellulase is 1:1.2;
(8) just dry, cleaned by the tealeaves distilled water of step (7), dry rear dryer and carry out just drying, dryer temperature controls at 90 DEG C, and the time is 10min;
(9) cooling rapidly of second stage, puts into cooler rapidly by the tealeaves that step (8) obtains, the temperature of tealeaves is down to 5 DEG C, keeps 10min;
(10) multiple baking, dryer temperature controls at 80 DEG C, and the time is 20min;
(11) cooling rapidly of phase III, puts into cooler rapidly by the tealeaves that step (10) obtains, the temperature of tealeaves is down to 5 DEG C, keeps 10min;
(12) low temperature is long dries, and dryer temperature controls at 65 DEG C, and the time is 40min;
(13) cooling rapidly of fourth stage, puts into cooler rapidly by the tealeaves that step (12) obtains, the temperature of tealeaves is down to 5 DEG C, keeps 60min;
(14), after the tealeaves that step (13) obtains being risen again in drying receptacle, pack.
Embodiment three
(1) pluck; Select the fresh tea leaf in its of " bud one leaf " to pluck, preferably pluck morning, to tealeaves clean water after harvesting;
(2) low temperature withers, and low temperature withering temperature controls at 28 DEG C, and the relative humidity of tealeaves, at 25h, controls 65 ~ 70% by time controling;
(3) high temperature withers, and high temperature withering temperature controls at 83 DEG C, and the relative humidity of tealeaves, at 6min, controls 63 ~ 68% by time controling;
(4) cooling rapidly of first stage, puts into cooler rapidly by the tealeaves that step (3) obtains, the temperature of tealeaves is down to 3 DEG C, keeps 15min;
(5) acid treatment, puts airing at room temperature to room temperature by the tealeaves of step (4), and then spraying mass concentration is the citric acid of 13%, and the processing time is 1.5h;
(6) neutralisation treatment, sprays the sodium acid carbonate that mass concentration is 8%, processing time 4min in tealeaves in step (5);
(7) ferment treatment, cleans the tealeaves distilled water of step (6), and dry pectase and cellulase that rear sprinkling quality total concentration is 1%, the processing time is 1.5h; Wherein the ratio of pectase and cellulase is 1:1;
(8) just dry, cleaned by the tealeaves distilled water of step (7), dry rear dryer and carry out just drying, dryer temperature controls at 95 DEG C, and the time is 8min;
(9) cooling rapidly of second stage, puts into cooler rapidly by the tealeaves that step (8) obtains, the temperature of tealeaves is down to 3 DEG C, keeps 8min;
(10) multiple baking, dryer temperature controls at 85 DEG C, and the time is 15min;
(11) cooling rapidly of phase III, puts into cooler rapidly by the tealeaves that step (10) obtains, the temperature of tealeaves is down to 3 DEG C, keeps 8min;
(12) low temperature is long dries, and dryer temperature controls at 68 DEG C, and the time is 45min;
(13) cooling rapidly of fourth stage, puts into cooler rapidly by the tealeaves that step (12) obtains, the temperature of tealeaves is down to 3 DEG C, keeps 50min;
(14), after the tealeaves that step (13) obtains being risen again in drying receptacle, pack.
Claims (5)
1. a processing technology for novel white tea, its processing technology is as follows:
(1) pluck;
(2) low temperature withers, and low temperature withering temperature controls at 25 ~ 30 DEG C, and the relative humidity of tealeaves, at 20 ~ 30h, controls 65 ~ 70% by time controling;
(3) high temperature withers, and high temperature withering temperature controls at 80 ~ 85 DEG C, and the relative humidity of tealeaves, at 5 ~ 8min, controls 63 ~ 68% by time controling;
(4) cooling rapidly of first stage, puts into cooler rapidly by the tealeaves that step (3) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 10 ~ 20min;
(5) acid treatment, puts airing at room temperature to room temperature by the tealeaves of step (4), and then spraying mass concentration is the food acids of 10 ~ 15%, and the processing time is 1 ~ 2h;
(6) neutralisation treatment, sprays the sodium acid carbonate that mass concentration is 6 ~ 10%, processing time 3 ~ 5min in tealeaves in step (5);
(7) ferment treatment, cleans the tealeaves distilled water of step (6), and drying rear sprinkling mass concentration is the catabolic enzyme of 0.6-1.2%, and the processing time is 1-2h;
(8) just dry, cleaned by the tealeaves distilled water of step (7), dry rear dryer and carry out just drying, dryer temperature controls at 90 ~ 100 DEG C, and the time is 5 ~ 10min;
(9) cooling rapidly of second stage, puts into cooler rapidly by the tealeaves that step (8) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 5 ~ 10min;
(10) multiple baking, dryer temperature controls at 80 ~ 90 DEG C, and the time is 10 ~ 20min;
(11) cooling rapidly of phase III, puts into cooler rapidly by the tealeaves that step (10) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 5 ~ 10min;
(12) low temperature is long dries, and dryer temperature controls at 65 ~ 70 DEG C, and the time is 40 ~ 50min;
(13) cooling rapidly of fourth stage, puts into cooler rapidly by the tealeaves that step (12) obtains, the temperature of tealeaves is down to 1 ~ 5 DEG C, keeps 30-60min;
(14) pack.
2. the processing technology of novel white tea as claimed in claim 1, is characterized in that: described food acids is acetic acid or citric acid.
3. the processing technology of novel white tea as claimed in claim 1, is characterized in that: described catabolic enzyme is pectase and cellulase.
4. the processing technology of novel white tea as claimed in claim 3, is characterized in that: described pectase and cellulase ratio are: 1:0.6 ~ 1.2.
5. the processing technology of novel white tea as claimed in claim 3, is characterized in that: described cooling rapidly refers to and cool the temperature to 1 ~ 5 DEG C in 30s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510353704.1A CN104920688B (en) | 2015-06-24 | 2015-06-24 | A kind of processing technology of white tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510353704.1A CN104920688B (en) | 2015-06-24 | 2015-06-24 | A kind of processing technology of white tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104920688A true CN104920688A (en) | 2015-09-23 |
| CN104920688B CN104920688B (en) | 2017-12-01 |
Family
ID=54108396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510353704.1A Active CN104920688B (en) | 2015-06-24 | 2015-06-24 | A kind of processing technology of white tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104920688B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941675A (en) * | 2016-05-31 | 2016-09-21 | 隆林三冲茶叶有限公司 | Processing method of Lingyun Baekho white tea |
| CN106212738A (en) * | 2016-07-24 | 2016-12-14 | 普定县新华农业种植专业合作社 | A kind of processing method of Ramulus et Folium Mussaendae Pubescentis |
| CN107307128A (en) * | 2017-08-30 | 2017-11-03 | 马鞍山市绿营林业有限公司 | A kind of processing method of high-quality white tea |
| CN107348076A (en) * | 2017-09-09 | 2017-11-17 | 曲靖瑞魅化妆品生产有限公司 | A kind of manufacture craft of mulberry leaf health-care tea |
| CN107980940A (en) * | 2017-12-21 | 2018-05-04 | 宜都市玉露茶业有限责任公司 | A kind of new white tea production technology |
| CN108576283A (en) * | 2018-06-25 | 2018-09-28 | 思南梵众白茶开发经营有限公司 | A kind of processing method improving quality of white tea |
| CN109170002A (en) * | 2018-11-19 | 2019-01-11 | 福建省农业科学院茶叶研究所 | A kind of tealeaves and preparation method thereof of the smooth tool soymilk flavor of mouthfeel |
| CN109480017A (en) * | 2018-12-17 | 2019-03-19 | 邵阳学院 | A kind of Ramulus et Folium Mussaendae Pubescentis extract and the preparation method and application thereof |
| CN112219912A (en) * | 2020-09-29 | 2021-01-15 | 贵州聚福轩万壶缘茶业有限公司 | Processing method of cellaring white tea |
| CN113303382A (en) * | 2021-04-27 | 2021-08-27 | 广西南亚热带农业科学研究所 | Processing method of flower and fruit flavored white tea rich in clausena lansium fruit flavor |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925719A (en) * | 2018-06-22 | 2018-12-04 | 吉首大学 | Long impeller clock tsaoko reality health drink of Cortex Eucommiae and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933543A (en) * | 2010-08-26 | 2011-01-05 | 江苏茗鼎生态茶业科技有限公司 | Process for preparing white tea |
| CN102187918A (en) * | 2011-06-23 | 2011-09-21 | 福鼎市芳茗茶业有限公司 | New process for making white tea |
| CN102370013A (en) * | 2010-08-18 | 2012-03-14 | 浙江银奥茶业发展有限公司 | Method for processing organic fragrant tea |
| CN102396609A (en) * | 2011-10-19 | 2012-04-04 | 郎溪县十字铺生态特色农业观光园 | Processing method of white tea |
| CN103156005A (en) * | 2013-03-11 | 2013-06-19 | 正安县瑞缘茶业有限公司 | White tea processing technology |
| CN103349092A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | White tea processing technology |
| CN103583725A (en) * | 2013-11-20 | 2014-02-19 | 广西罗城新科双全有机食品有限公司 | Processing method of white tea |
| CN104543063A (en) * | 2015-01-27 | 2015-04-29 | 黄永平 | Processing method of moonlight white tea |
| CN104585371A (en) * | 2014-10-23 | 2015-05-06 | 正安县金林茶业有限责任公司 | Zheng'an white tea processing method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100952145B1 (en) * | 2008-08-27 | 2010-04-09 | 보성백련차영농조합법인 | Tea using leafs of white lotus and manufacturing process of the same |
| CN104322722A (en) * | 2014-10-15 | 2015-02-04 | 贵州省湄潭县黔茗茶业有限责任公司 | Green tea processing technology by employing segmentation quick-cooling type |
-
2015
- 2015-06-24 CN CN201510353704.1A patent/CN104920688B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370013A (en) * | 2010-08-18 | 2012-03-14 | 浙江银奥茶业发展有限公司 | Method for processing organic fragrant tea |
| CN101933543A (en) * | 2010-08-26 | 2011-01-05 | 江苏茗鼎生态茶业科技有限公司 | Process for preparing white tea |
| CN102187918A (en) * | 2011-06-23 | 2011-09-21 | 福鼎市芳茗茶业有限公司 | New process for making white tea |
| CN102396609A (en) * | 2011-10-19 | 2012-04-04 | 郎溪县十字铺生态特色农业观光园 | Processing method of white tea |
| CN103156005A (en) * | 2013-03-11 | 2013-06-19 | 正安县瑞缘茶业有限公司 | White tea processing technology |
| CN103349092A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | White tea processing technology |
| CN103583725A (en) * | 2013-11-20 | 2014-02-19 | 广西罗城新科双全有机食品有限公司 | Processing method of white tea |
| CN104585371A (en) * | 2014-10-23 | 2015-05-06 | 正安县金林茶业有限责任公司 | Zheng'an white tea processing method |
| CN104543063A (en) * | 2015-01-27 | 2015-04-29 | 黄永平 | Processing method of moonlight white tea |
Non-Patent Citations (2)
| Title |
|---|
| 卓敏等: "丹霞白茶加工关键技术参数研究", 《广东农业科学》 * |
| 杨学农等: "白牡丹茶加工技术", 《现代农业科技》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941675A (en) * | 2016-05-31 | 2016-09-21 | 隆林三冲茶叶有限公司 | Processing method of Lingyun Baekho white tea |
| CN106212738A (en) * | 2016-07-24 | 2016-12-14 | 普定县新华农业种植专业合作社 | A kind of processing method of Ramulus et Folium Mussaendae Pubescentis |
| CN107307128A (en) * | 2017-08-30 | 2017-11-03 | 马鞍山市绿营林业有限公司 | A kind of processing method of high-quality white tea |
| CN107307128B (en) * | 2017-08-30 | 2018-12-18 | 安徽省上行山茶叶有限公司 | A kind of processing method of high-quality white tea |
| CN107348076A (en) * | 2017-09-09 | 2017-11-17 | 曲靖瑞魅化妆品生产有限公司 | A kind of manufacture craft of mulberry leaf health-care tea |
| CN107980940A (en) * | 2017-12-21 | 2018-05-04 | 宜都市玉露茶业有限责任公司 | A kind of new white tea production technology |
| CN108576283A (en) * | 2018-06-25 | 2018-09-28 | 思南梵众白茶开发经营有限公司 | A kind of processing method improving quality of white tea |
| CN109170002A (en) * | 2018-11-19 | 2019-01-11 | 福建省农业科学院茶叶研究所 | A kind of tealeaves and preparation method thereof of the smooth tool soymilk flavor of mouthfeel |
| CN109480017A (en) * | 2018-12-17 | 2019-03-19 | 邵阳学院 | A kind of Ramulus et Folium Mussaendae Pubescentis extract and the preparation method and application thereof |
| CN112219912A (en) * | 2020-09-29 | 2021-01-15 | 贵州聚福轩万壶缘茶业有限公司 | Processing method of cellaring white tea |
| CN113303382A (en) * | 2021-04-27 | 2021-08-27 | 广西南亚热带农业科学研究所 | Processing method of flower and fruit flavored white tea rich in clausena lansium fruit flavor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104920688B (en) | 2017-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104920688B (en) | A kind of processing technology of white tea | |
| CN104286247B (en) | A kind of preparation method of detoxification ginkgo leave tea | |
| CN104026278A (en) | Processing method of organic white tea | |
| CN105309649A (en) | White tea processing method | |
| CN106212738A (en) | A kind of processing method of Ramulus et Folium Mussaendae Pubescentis | |
| CN102389012A (en) | Preparation method of yangxin vegetable health-protection tea | |
| CN101791028B (en) | Mulberry leaf health protection tea and preparation method thereof | |
| KR100989865B1 (en) | Preparation method for aged blackonion extract | |
| CN109221893A (en) | Feed biology takes off mould dose and preparation method thereof | |
| CN110810577A (en) | Composite black tea bag and preparation method thereof | |
| KR101163564B1 (en) | Manufacturing method of soybean paste and soybean paste manufactured thereby | |
| KR100994177B1 (en) | Preparation method for aged black cornus officinalis and for extract thereof | |
| CN106551012A (en) | One kind comes into leaves pekoe Ramulus et Folium Mussaendae Pubescentis processing technique | |
| CN105660958A (en) | Preparation method of lotus leaf and lotus seed tea | |
| KR101186508B1 (en) | Manufacturing method of healthy food using germinated grain | |
| CN105724613A (en) | A processing method of organic white tea | |
| KR20040066952A (en) | The extract and fermentation liquor manufacturing method of materials using houttuynia cordata and saururus chinesis bail | |
| KR102151573B1 (en) | Herb vinegar and manufacturing method thereof | |
| CN101401605B (en) | Preparation of Lycium leaf tea rich in selenium and superoxide dismutase | |
| CN103444931B (en) | Afternoon tea bag for health preservation in spring | |
| KR101037572B1 (en) | Powder manufacturing process using rind and pip of rubus coreanus | |
| CN107771929A (en) | A kind of spraying confrontation storage method that can extend the preserving rice phase | |
| CN107279395A (en) | A kind of preparation method of chilli leaves tea | |
| KR101703554B1 (en) | Method of producing a health tea | |
| CN103315101B (en) | Mono maple bud tea and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |