CN105248700A - Preparation method of ball-shaped white tea - Google Patents
Preparation method of ball-shaped white tea Download PDFInfo
- Publication number
- CN105248700A CN105248700A CN201510748048.5A CN201510748048A CN105248700A CN 105248700 A CN105248700 A CN 105248700A CN 201510748048 A CN201510748048 A CN 201510748048A CN 105248700 A CN105248700 A CN 105248700A
- Authority
- CN
- China
- Prior art keywords
- tea
- tealeaves
- enzyme
- preparation
- humidification
- 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 discloses a preparation method of ball-shaped white tea. The method is characterized by using finished loose white tea as the raw tea, and during preparation, firstly carrying out purification treatment on the raw tea and then preparing the purified raw tea into 5-17g of ball-shaped white tea, wherein the specific purification treatment steps are as follows: 1) firstly wetting the tea by utilizing a solvent-water until the tea absorbs water to become saturated; then putting the wetted tea in the vacuum environment timely and drying the tea by applying microwave until the water content is not more than 8%; 2) repeating the step 1) multiple times; 3) selecting the tea by wind and sieving the tea, thus completing purification treatment of the raw tea. The preparation method has the beneficial effects that thorough purification of the inside and outside of the raw tea is achieved under the premise of not damaging the existing aroma, taste and quality of the tea, thus ensuring the hygiene and safety of the finally prepared ball-shaped white tea.
Description
Technical field
The present invention relates to the white tea preparation method of a kind of group's shape.
Background technology
Applicant's previous application crosses the white tea preparation method of a kind of group's shape, and the method, using the white tea loose tea of finished product as raw tea material, by by operations such as raw tea material humidification are softening, mold pressing is agglomerating, dry, obtains the white tea of group's shape of 5-17 required grammes per square metres.
Each the white tea of shape is the amount once brewed.When drinking, white for shape tea is put into tea set, with bubble with drinking.Along with brewing, the tealeaves on group's shape launches layer by layer, makes to brew new tealeaves at every turn and adds, make millet paste concentration from start to finish be tending towards even thus, and what extend group's shape tea brews number of times, improves the degree of resistance to bubble of tealeaves, improves tealeaves utilization rate.
Because the white tea loose tea of current finished product directly pays system by after fresh tea leaf harvesting usually, and fresh tea leaf not only surface attachment have the pollutant such as dust, worm's ovum, birds and beasts ight soil, pesticide residue, its inside is also remaining the pesticide molecule absorbed by tealeaves, thus, these pollutants enter finished product loose tea by along with the paying system of fresh leaf, and finally enter millet paste and endanger the healthy of drinking person.
Summary of the invention
For prior art Problems existing, the object of the present invention is to provide a kind of improved white tea preparation method of shape.The method, by increasing cleaning procedure, removes the pollutant of raw tea material surface attachment, removes the pesticide residue of raw tea material inside, to ensure the safe and sanitary of the white tea of prepared group's shape.
For achieving the above object, technical solution of the present invention is as follows:
The white tea preparation method of a kind of group's shape, the method, using the white tea loose tea of finished product as raw tea material, during preparation, first carries out purified treatment to raw tea material, and then by softening for the raw tea material humidification after purifying, compression molding, drying, makes the white tea of group's shape of 5-17 grammes per square metres; Wherein, the concrete steps of described purified treatment are:
1) first utilizing aqueous solvent that tealeaves humidification is saturated to absorbing water, then the tealeaves after humidification being placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
Control tealeaves temperature≤28 DEG C in humidification, control aqueous solvent simultaneously and add speed and addition, avoid tea juice to run off; Time dry, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤60 DEG C;
2) step 1) repeated several times altogether, wherein solvent for use water is the pure water being added with pesticide degradable enzyme at least one times, and all the other each solvent for use water are pure water, or, in described several times, at every turn all to be added with the pure water of pesticide degradable enzyme as aqueous solvent;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue.
Further, described purified treatment also comprises step:
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is≤75 DEG C, between be 80-95 DEG C with temperature temperature raising is in short-term impacted, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted is determined according to the fragrance of tealeaves;
Further, described step 3), 4) order can exchange.
Further, described pesticide degradable enzyme is organic phosphorus degrading enzyme.
Further, described pesticide degradable enzyme is than sub-enzyme, than the addition of sub-enzyme is: 100 liters of pure water add >=0.5 gram of sub-enzyme dry powder of ratio.
Further, the addition of the sub-enzyme of described ratio is: 100 liters of pure water add 1-6 grams of sub-enzyme dry powder of ratio.
Further, in described step 4), the basic stoving temperature cured in process is≤70 DEG C.
Further, in described step 1), the humidification of tealeaves is specially: first spray aqueous solvent to tealeaves and mix thoroughly or utilize atomization aqueous solvent to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill.
Further, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays aqueous solvent to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization aqueous solvent to infiltrate tealeaves.
Finished product white tea loose tea is streak, and tealeaves only has outside the surface of 10% is exposed to, the surface of 90% is packed to as inner surface, and correspondingly, the dust on 90% tealeaves surface, worm's ovum, birds and beasts ight soil, agriculture is residual is wrapped in streak tealeaves.The present invention is when to raw tea material purified treatment, first that tealeaves humidification is saturated to absorbing water, and streak tealeaves is launched, makes the surface of tealeaves all become outer surface, thus for tealeaves surface contaminant stripping, remove and create conditions.
Heating using microwave is body heating, is heated inside and outside tealeaves simultaneously.Along with the applying of microwave, the moisture being absorbed into tealeaves inside during humidification is heated simultaneously and from inside to outside moves simultaneously, and the hydrone moving to tealeaves surface in a large number has then been actuated the pollutant stripping on tealeaves surface, come off.The degraded of agricultural chemicals is except utilizing except digestive enzyme degrades, also comprise thermal decomposition and rising volatilization, temperature is higher, thermal decomposition is more abundant, volatilization is then except temperature influence, the more important thing is that the reduction evaporation rate along with ambient pressure environment will be accelerated greatly, thus, vacuum environment and heating using microwave facilitate the degraded that tealeaves is surperficial and inner agriculture is residual greatly.Heating using microwave also promotes Pesticides in Tea medicine chemical molecular from the stripping tealeaves cell, and the hydrone from inside to outside moved then achieves the product after by residual for agriculture molecule and degraded thereof from the inner transport to tealeaves surface of tealeaves, discharge.Selection by winnowing, screening operation achieve the final removing to the pollutant come off from tealeaves surface.
Pesticide degradable enzyme is scientific research personnel is the Pesticide Residue solved on agricultural product and the biologic product developed specially, this kind of preparation comprise Beijing Schengenbiya Bioengineering Technology Co., Ltd. release than sub-pesticide degradable enzyme (being called for short than sub-enzyme), the Ma Dier pesticide degradable enzyme (being called for short Ma Dier enzyme) that Beijing ZTNH Enzyme Preparation Co., Ltd. releases, the pesticide degradable enzyme (in abbreviation section's enzyme) that Liaoning Zhongke Biological Engineering Co., Ltd. releases, the green core pesticide degradable enzyme (being called for short green core enzyme) that Beijing Jianong New Trading Development Co., Ltd. releases, etc.For than sub-enzyme, this digestive enzyme is organic phosphorus degrading enzyme, to pesticide molecule efficient degradation, and can not only can not cause secondary pollution to environment.
Previously, once someone utilized than sub-enzyme to purify tealeaves, or spray is shone on the fresh leaves of tea plant not yet plucked, or the green tea fresh leaves plucked for purifying object, especially the latter, adopt the long-time pesticide molecule soaking fresh interlobar part of degrading, outside, these purification styles not only production efficiency are low, lower than the utilization rate of sub-enzyme, and there will be similar " rain cyanines " phenomenon.Long-term tea making facts have proved, fresh leaf moisture content is too high, easily burntly when killing cyanines becomes, the tea product puckery made and thin, and water colour is muddy.If fresh leaf, in purification run or handling process, makes fresh leaf be subject to some damages.This damage is that injured or broken or pressurized occur sultry, usually can play irrational fermentation before making, makes the dried-up or red stain of fresh leaf, is namely commonly referred to as " dead leaf ", affects tea-making quality very large.Make white tea, strictly should control fresh leaf by its technological requirement and gradually carry out " gently fermenting " effect, if fresh leaf damaged, further process is with regard to difficulty very.Be event, wish to get the tea finished product that quality is good, the process of fresh leaf is needed very careful, exhaust one's ability, avoid " rain cyanines " phenomenon and " dead leaf " to produce.
The finished product loose tea of aqueous solvent to drying containing digestive enzyme is adopted to purify, because fresh leaf wax coat is destroyed, dry tea water imbibition increases, digestive enzyme can arrive each corner and the tealeaves inside on tealeaves surface fast, and under vacuum conditions, can not only discharge the gas of tealeaves adsorption, further accelerated solvent water soaking tealeaves, digestive enzyme obtains and fully, accurately utilizes.Therefore, with directly carry out compared with purified treatment to fresh tea leaf, the inventive method both avoided " rain cyanines " and fresh leaf damages the negative effect brought, in turn ensure that the production efficiency that tealeaves purifies, ensure that making full use of of digestive enzyme, and ensure that effective degraded of the inside and outside residual pesticide molecule of tealeaves.
Finished product loose tea has formed distinctive white tea organoleptic quality, after dry tea absorbs water again, if run into suitable temperature again under aerobic state, further biological oxidation (being commonly called as " fermentation ") will be there is in tealeaves, and change the existing fragrance of the white tea of finished product, flavour.Therefore, in order to reduce this impact as far as possible, during humidification of the present invention, 1. controlling the addition of pure water, avoiding adding dilutional hyponatremia and causing tea juice to run off; 2. control tealeaves temperature, avoid or reduce tealeaves water suction its inside rear as far as possible the biochemical reactions such as non-enzymatic oxidation, microbial growth occur.Tealeaves to be humidified is placed in vacuum environment, and in vacuum environment, spray pure water or utilize atomization pure water to infiltrate, first vacuumizing and exhausting, rear infiltration, the effect that vacuumizes again can be produced, not only be conducive to the gas of discharging tealeaves absorption, and enable water immerse tealeaves inside fast, more easily infiltrate whole tealeaves, shorten humidification periods, reduce the biochemical reaction in tealeaves.In vacuum environment, humidification is with standing, reduces the oxygen content in environment, can suppress the further generation of the various biological oxidations of the aerobic participation in tealeaves, is to keep the original quality of tealeaves to create necessary condition.
By the finished product loose tea humidification again of drying, the fragrance of tealeaves, flavour can be weakened.After tealeaves being carried out to selection by winnowing, screening, increase baking step, and impact in the temperature raising in short-term of curing process special secondary school door and arrange 80-90 DEG C, can excite tea aroma, strengthening tea flavour, makes the fragrance of tealeaves, flavour returns to the state before purification, even stronger.And after tealeaves moisture content≤8%, even if under the short time high temperature of 90 DEG C, also can not there is undesirable biochemical reaction and affect the quality of tealeaves in tealeaves inside.
In a word, the present invention, under not damaging tealeaves and having the prerequisite of fragrance, flavour, quality, achieves the thorough purification inside and outside to raw tea material, ensure that the safe and sanitary of the final prepared white tea of group's shape.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
The white tea of preparation group's shape using narcissus white finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea or finished product loose tea are poured into bamboo sieve and make thinner, spray aqueous solvent and carry out humidification;
For avoiding aqueous solvent fountain height too much, causing tea juice to run off, spraying solvent water and repeatedly carrying out, all mix thoroughly after each water spray and beat heap, to make moisture content be fully drawn in tealeaves, until tealeaves water suction is saturated.After each water spray, all timely being moved to by tealeaves in vacuum environment leaves standstill, and controls tealeaves temperature≤28 DEG C simultaneously;
To tealeaves humidification except spraying aqueous solvent, leave standstill after atomization aqueous solvent also can be utilized to be infiltrated by tealeaves;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤60 DEG C, to avoid undesirable biochemical reaction occurs in tealeaves, and affecting fragrance, the flavour of tealeaves, affecting the quality of tealeaves.Certainly, except regulating microwave power, can also adopt simultaneously intermittently apply microwave, and control the mode of each microwave continuous application time, control tealeaves temperature≤60 DEG C;
2) step 1) altogether in triplicate, and during first time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 1 gram of sub-enzyme dry powder of ratio than the addition of sub-enzyme; For the second time, third time all carries out humidification using pure water as aqueous solvent to tealeaves;
Certainly, first time also can carry out humidification as aqueous solvent to tealeaves by pure water, and second time carries out humidification as aqueous solvent to tealeaves than the pure water of sub-enzyme to be added with, and third time still carries out humidification using pure water as aqueous solvent to tealeaves.And, can also first time, second time all to be added with pure water than sub-enzyme as aqueous solvent, third time is using pure water as aqueous solvent; Or, for the first time, second time all using pure water as aqueous solvent, third time is to be added with pure water than sub-enzyme as aqueous solvent.Can also first, second, third 3 times all to be added with pure water than sub-enzyme as aqueous solvent;
The object of step 1) repeated several times is to ensure that the pollutant of tealeaves surface attachment is reliably peeled off, come off, and make residual the obtaining of the inner agriculture of tealeaves degrade as far as possible thoroughly and remove, therefore, for reaching this object, the number of times that step 1) repeats altogether can be secondary, three times, four times, even more times;
Adding than the object of sub-enzyme is to make the residual abundant degraded of agriculture, therefore, when step 1) repeats, need to adopt the pure water be added with than sub-enzyme as aqueous solvent at least one times.Further, step 1) repeat number of times, can determine according to the effect after tea kinds, process than the addition of sub-enzyme in pure water.When only adopting the pure water that is once added with than sub-enzyme as aqueous solvent, the addition than sub-enzyme suitably can be improved.Can select in the scope that 100 liters of pure water add the sub-enzyme dry powder of 0.5-6 grams of ratios than the addition of sub-enzyme, usually can not add 6 grams of sub-enzyme dry powder of ratio more than 100 liters of pure water;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 75 DEG C, applies that at least 2 temperature are 95 DEG C, the temperature raising in short-term of 10 minutes duration is impacted period, obtains required purification finished product loose tea;
The teas (degree of fermentation is 20-30%) that white Camellia slightly ferments, only should set off tea perfume (or spice) with fiery perfume (or spice), should not give prominence to fiery merit.Therefore, the low fire of many employings is stewed slowly.Tea temperature can be cured for a long time at about 75 DEG C, and high temperature is in 80-95 DEG C of intervals, and the thickness at the bottom of concrete optic lobe is selected.Every Secondary Shocks duration 30 minutes;
Curing in process the object applying the impact of temperature raising is in short-term excite tea aroma, and strengthening tea flavour, makes up finished product loose tea because adding wet water absorbent by the fragrance, the flavour that weaken.The duration that each temperature raising is in short-term impacted and the whole number of times curing the impact of temperature raising in short-term of inserting in process are determined according to the fragrance of tealeaves.The temperature that temperature raising is in short-term impacted is higher, and the duration that each temperature raising is impacted should be shorter;
Step 3) and 4) order can exchange.Certainly, first remove pollutant residue, then carry out high bake temperature, contribute to the secondary pollution of preventing pollution thing;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the white tea of group's shape of 5-17 grammes per square metres is made;
It is to be noted, the object increasing step 4) makes up finished product loose tea because adding wet water absorbent by the fragrance, the flavour that weaken, make the fragrance of raw tea material, flavour returns to the state before purification, and in the white tea forming process of follow-up group's shape, also raw tea material humidification can be softened, therefore, in order to Simplified flowsheet, enhance productivity, when purified treatment is carried out to raw tea material, can not step 4) be carried out, and be undertaken being used for exciting the temperature raising in short-term of tea aroma impact to be put in the forming process of the follow-up white tea of group's shape.In addition, be all in order to should raw tea material be purified to the series of measures taked during raw tea material purified treatment, avoid the active ingredient in tealeaves to run off again, do not lose the existing fragrance of raw tea material, flavour.Equally, in order to ensure the quality of the white tea of prepared group's shape, needing equally during preparation to prevent the active ingredient in tealeaves to run off, not losing the existing fragrance of raw tea material, flavour.The concrete steps that raw tea material after purification makes the white tea of a shape can be consulted ZL201310428426.2 patent.
embodiment 2
The white tea of preparation group's shape using great Bai tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent infiltrate tealeaves and leave standstill, control tealeaves temperature≤25 DEG C, until tealeaves water suction is saturated simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, control tealeaves temperature≤55 DEG C;
2) step 1) repeats secondary altogether, and during first time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 2 grams of sub-enzyme dry powder of ratio than the addition of sub-enzyme; Second time carries out humidification using pure water as aqueous solvent to tealeaves;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 65 DEG C, applies that at least 2 temperature are 85 DEG C, the temperature raising in short-term of 15 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the white tea of group's shape of 5-17 grammes per square metres is made.
embodiment 3
With little Bai tea finished product loose tea for the white tea of raw tea material preparation group's shape, concrete steps are as follows:
1) first, finished product loose tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent infiltrate tealeaves and leave standstill, control tealeaves temperature≤20 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, control tealeaves temperature≤50 DEG C;
2) step 1) repeats secondary altogether, and during first time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 2 grams of sub-enzyme dry powder of ratio than the addition of sub-enzyme; Second time carries out humidification using pure water as aqueous solvent to tealeaves;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 50 DEG C, applies that at least 2 temperature are 80 DEG C, the temperature raising in short-term of 20 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the white tea of group's shape of 5-17 grammes per square metres is made.
embodiment 4
The white tea of preparation group's shape using great Bai tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent infiltrate tealeaves and leave standstill, control tealeaves temperature≤25 DEG C, until tealeaves water suction is saturated simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, control tealeaves temperature≤60 DEG C;
2) step 1) repeats secondary altogether, and during first time humidification, solvent for use water is made up of the pure water being added with Ma Dier enzyme, and the addition of Ma Dier enzyme is: 100 liters of pure water add 2 Ke Madier enzyme dry powder; Second time carries out humidification using pure water as aqueous solvent to tealeaves;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 65 DEG C, applies that at least 2 temperature are 85 DEG C, the temperature raising in short-term of 7 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the white tea of group's shape of 5-17 grammes per square metres is made.
embodiment 5
The white tea of preparation group's shape using little Bai tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent infiltrate tealeaves and leave standstill, control tealeaves temperature≤20 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, control tealeaves temperature≤50 DEG C;
2) step 1) repeats secondary altogether, and during first time humidification, solvent for use water is made up of the pure water being added with middle section enzyme, and the addition of middle section enzyme is: 100 liters of pure water add 2 Ke Zhong section enzyme dry powder; Second time carries out humidification using pure water as aqueous solvent to tealeaves;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 60 DEG C, applies that at least 2 temperature are 80 DEG C, the temperature raising in short-term of 15 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the white tea of group's shape of 5-17 grammes per square metres is made.
Above-mentioned example is just for illustration of the present invention; embodiments of the present invention are not limited to these examples, and the various detailed description of the invention meeting inventive concept that those skilled in the art make according to the principle introduced in description of the present invention are all within protection scope of the present invention.
Claims (8)
1. the white tea preparation method of group's shape, the method is using the white tea loose tea of finished product as raw tea material, it is characterized in that, prepare described shape white tea time, first purified treatment is carried out to raw tea material, and then by softening for the raw tea material humidification after purifying, compression molding, drying, make the white tea of group's shape of 5-17 grammes per square metres; Wherein, the concrete steps of described purified treatment are:
1) first utilizing aqueous solvent that tealeaves humidification is saturated to absorbing water, then the tealeaves after humidification being placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
Control tealeaves temperature≤28 DEG C in humidification, control aqueous solvent simultaneously and add speed and addition, avoid tea juice to run off; Time dry, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤60 DEG C;
2) step 1) repeated several times altogether, wherein solvent for use water is the pure water being added with pesticide degradable enzyme at least one times, and all the other each solvent for use water are pure water, or, in described several times, at every turn all to be added with the pure water of pesticide degradable enzyme as aqueous solvent;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue.
2. preparation method as claimed in claim 1, it is characterized in that, described purified treatment also comprises step:
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is≤75 DEG C, between be 80-95 DEG C with temperature temperature raising is in short-term impacted, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted is determined according to the fragrance of tealeaves;
Further, described step 3), 4) order can exchange.
3. preparation method as claimed in claim 1, it is characterized in that, described pesticide degradable enzyme is organic phosphorus degrading enzyme.
4. preparation method as claimed in claim 1, it is characterized in that, described pesticide degradable enzyme is than sub-enzyme, than the addition of sub-enzyme is: 100 liters of pure water add >=0.5 gram of sub-enzyme dry powder of ratio.
5. preparation method as claimed in claim 4, it is characterized in that, the addition of the sub-enzyme of described ratio is: 100 liters of pure water add 1-6 grams of sub-enzyme dry powder of ratio.
6. preparation method as claimed in claim 2, it is characterized in that, in described step 4), the basic stoving temperature cured in process is≤70 DEG C.
7. preparation method as claimed in claim 1, it is characterized in that, in described step 1), the humidification of tealeaves is specially: first spray aqueous solvent to tealeaves and mix thoroughly or utilize atomization aqueous solvent to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill.
8. preparation method as claimed in claim 1, is characterized in that, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, spray aqueous solvent to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization aqueous solvent to infiltrate tealeaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748048.5A CN105248700A (en) | 2015-11-06 | 2015-11-06 | Preparation method of ball-shaped white tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748048.5A CN105248700A (en) | 2015-11-06 | 2015-11-06 | Preparation method of ball-shaped white tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105248700A true CN105248700A (en) | 2016-01-20 |
Family
ID=55088900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510748048.5A Pending CN105248700A (en) | 2015-11-06 | 2015-11-06 | Preparation method of ball-shaped white tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105248700A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62248453A (en) * | 1986-04-21 | 1987-10-29 | Nikko Kogyo Kigyo Kumiai | Green tea leaf washing apparatus |
| CN102125114A (en) * | 2010-12-09 | 2011-07-20 | 江苏省农业科学院 | New albino tea making process |
| CN102669313A (en) * | 2012-05-25 | 2012-09-19 | 重庆市天岗玉叶茶业有限公司 | Roasted famous high-quality green tea and production process thereof |
| JP2012249601A (en) * | 2011-06-06 | 2012-12-20 | Terada Seisakusho Co Ltd | Tea leaf washing apparatus |
| CN103071639A (en) * | 2013-01-11 | 2013-05-01 | 青岛海馨茶业有限公司 | Method for cleaning green tealeaves |
| CN103493913A (en) * | 2013-09-18 | 2014-01-08 | 林志宾 | Preparation method and product of tuan-shaped white tea (tuan is a Chinese character) |
| CN204047845U (en) * | 2014-08-05 | 2014-12-31 | 四川省茶业集团股份有限公司 | The fresh leaf cleaning device of super fine tea powder preliminary working equipment |
-
2015
- 2015-11-06 CN CN201510748048.5A patent/CN105248700A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62248453A (en) * | 1986-04-21 | 1987-10-29 | Nikko Kogyo Kigyo Kumiai | Green tea leaf washing apparatus |
| CN102125114A (en) * | 2010-12-09 | 2011-07-20 | 江苏省农业科学院 | New albino tea making process |
| JP2012249601A (en) * | 2011-06-06 | 2012-12-20 | Terada Seisakusho Co Ltd | Tea leaf washing apparatus |
| CN102669313A (en) * | 2012-05-25 | 2012-09-19 | 重庆市天岗玉叶茶业有限公司 | Roasted famous high-quality green tea and production process thereof |
| CN103071639A (en) * | 2013-01-11 | 2013-05-01 | 青岛海馨茶业有限公司 | Method for cleaning green tealeaves |
| CN103493913A (en) * | 2013-09-18 | 2014-01-08 | 林志宾 | Preparation method and product of tuan-shaped white tea (tuan is a Chinese character) |
| CN204047845U (en) * | 2014-08-05 | 2014-12-31 | 四川省茶业集团股份有限公司 | The fresh leaf cleaning device of super fine tea powder preliminary working equipment |
Non-Patent Citations (2)
| Title |
|---|
| 马福传: "有效去除果蔬农药残留的方法", 《科技园地》 * |
| 龚静: "《贵阳茶业与茶叶综合实用技术》", 31 August 2010, 贵州科技出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387216A (en) | Hippophae rhamnoides black tea and preparation method thereof | |
| CN105248699A (en) | Preparation method of compressed white tea | |
| CN104222392A (en) | Organic miraflor black tea preparation method | |
| CN105248693A (en) | Preparation method of compressed black tea | |
| CN105341190A (en) | Preparation method of compressed black tea | |
| CN105248700A (en) | Preparation method of ball-shaped white tea | |
| CN105248703A (en) | Preparation method of compressed white tea | |
| CN105248694A (en) | Preparation method of ball-shaped yellow tea | |
| CN105248687A (en) | Dark tea purifying method | |
| CN105248695A (en) | Preparation method of ball-shaped oolong tea | |
| CN105285176A (en) | Preparation method of clustered green tea | |
| CN105248701A (en) | Preparation method of compressed oolong tea | |
| CN105248704A (en) | Preparation method of compressed oolong tea | |
| CN105248696A (en) | Preparation method of ball-shaped dark tea | |
| CN105285175A (en) | Preparation method of bulk black tea | |
| CN105248698A (en) | Preparation method of compressed yellow tea | |
| CN105265629A (en) | Preparing method for compressed green tea | |
| CN105248688A (en) | Preparation method of ball-shaped white tea | |
| CN105532927A (en) | Preparation method of dark tea bag | |
| CN105265620A (en) | Oolong purification method | |
| CN105265630A (en) | Compressed black tea making method | |
| CN105265626A (en) | Purification method for white tea | |
| CN105265625A (en) | Yellow tea purification method | |
| CN105248691A (en) | Preparation method of ball-shaped dark tea | |
| CN105265627A (en) | Purification method for white tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 354200 Nanping City, Fujian province Jianyang District Pang Qi Road No. 6 Applicant after: Lin Zhibin Address before: 104, room 11, building 66, Wuyi Road, Wuyi Road, Nanping, Fujian, Wuyishan 354300, China Applicant before: Lin Zhibin |
|
| COR | Change of bibliographic data | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |
|
| RJ01 | Rejection of invention patent application after publication |