CN105325582A - White tea production technology - Google Patents
White tea production technology Download PDFInfo
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- CN105325582A CN105325582A CN201510792896.6A CN201510792896A CN105325582A CN 105325582 A CN105325582 A CN 105325582A CN 201510792896 A CN201510792896 A CN 201510792896A CN 105325582 A CN105325582 A CN 105325582A
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Abstract
The invention relates to the field of tea production technologies, in particular to a white tea production technology. The white tea production technology comprises steps as follows: tea picking, cleaning, cold air drying, spreading cooling, hot air drying, aroma enhancing, cooling and bagging. According to the white tea production technology, a water washing step and an air drying step are adopted to clean the tea after tea picking, meanwhile, moisture cannot enter pores of blades through rapid air drying, impurities of the tea are removed, a foreign flavor of the produced tea is eliminated, a water flavor of the tea is avoided, and the taste of the tea is purer and stronger.
Description
Technical field
The present invention relates to tealeaves manufacture craft field, be specially a kind of production technology of white tea.
Background technology
White tea only through completing, is not kneaded after referring to that one is plucked, then passes through the tea of solarization or the dry aft-loaded airfoil of slow fire.White tea pekoe appears.The more famous silver tip pekoe coming from the north, Fujian and Ningbo, also has white peony.The name of white tea appears in the thing of " tea warp " seven of the Lu Yu Tang Dynasty the earliest, and it is recorded: " there is white tea hill in 300 li, You ila county east." old rafter professor points out in " tealeaves comprehensive history ": " and 300 li, east, Yongjia is sea, be 300 li, south by mistake.300 li, south is Fuding, Fujian Province (area under one's jurisdiction, Tang Weichangxi county), is white tea original producton location." visible the Tang Dynasty Chang Xi county (Fuding, Fujian Province) cultivates " white tea " kind.Because it only has title, further discussion can be need as origin evidence.
Existing white tea production technology mostly comprise pick tea-leaves, complete, spreading for cooling, the operation such as air-dry and packaging, because tealeaves picks from mountain, not through any cleaning treatment, wherein containing a certain amount of impurity, therefore, the white tea made has certain assorted taste mostly, affects the quality of white tea.
Summary of the invention
The object of this invention is to provide a kind of production technology of white tea, water-washing step and air drying steps is adopted after picking tea-leaves, tealeaves is cleaned, pass through Quick-air-drying again simultaneously, moisture can not be crept in the pore of blade, namely eliminate the impurity of tealeaves, eliminate the assorted taste of the tealeaves made, tealeaves can not be made again simultaneously to produce water taste, make the taste of tealeaves itself purer and strong.
In order to realize above object, the technical solution used in the present invention is: a kind of production technology of white tea, it comprises the steps:
1., pick tea-leaves, pluck the harmless tealeaves of blade according to the standard of bud one leaf from tea tree;
2., cleaning, net wooden dipper put into by tealeaves step 1. adopted, and net wooden dipper put into water and cross and one to wade acroos a river;
3., cold air drying, the moisture that blade adheres to is undertaken air-dry by cold wind by the tealeaves after step 2. being cleaned, and air-dry time is in 10min;
4., spreading for cooling, the tea spreading after step is 3. air-dry is placed on web plate, and the thickness spread is 5-15mm, and the time spread is 30-40h;
5., hot air drying, the tealeaves after step 4. spreading for cooling is put into 30-40h in the hot blast of 40-60 DEG C, carries out air-dry;
6., Titian, the tealeaves after step is 5. air-dry is put in the heating box of 130-180 DEG C the 8-10min that heats and is carried out Titian;
7., cool, the tealeaves after step 6. Titian is taken out, allows it naturally cool to normal temperature;
8., pack; With rice paper or bamboo cage by step 7. cooled tealeaves install, and be placed on ventilation more than 3 years.
Preferably, step adopted tealeaves of 1. picking tea-leaves is the wild tealeaves of high mountain being positioned at Hunan Province Huaihua City Huitong County more than height above sea level 600m.
Preferably, 2. step cleans adopted water is mountain spring water.
Preferably, the step air-dry time that 3. cold air drying is used is at 4-7min.
Preferably, the thickness that 4. step spreads is 10mm, and the time spread is 35h.
Preferably, the step hot blast temperature that 5. hot air drying adopts is 50 DEG C, and the time of ventilation is 35h.
Preferably, step is 6. in Titian process, and the temperature of heating box is 15 DEG C, and the time of heating is 9min.
Preferably, step 5. hot air drying be that the tealeaves directly 4. spread step passes into hot blast and carries out air-dry.
Beneficial effect of the present invention is:
1, the tea-manufacturing technology that breaks traditions of the present invention, cleans the mode that tealeaves adopted to wade acroos a river first, the foreign material that tealeaves is infected with can be removed like this, ensures the clean hygiene of tealeaves, makes the tealeaves processed produce tealeaves; The moisture that tealeaves in cleaning step adheres to is carried out within the time of setting air-dry by the mode of cold air drying simultaneously, make the moisture of attachment can not creep in blade pore, and then ensure that the tealeaves processed can not produce water taste, thus make the taste of tealeaves itself stronger, bubble out the tea soup look come to become clear simultaneously, and very fragrant and sweet.
2, adopt mountain spring water to clean tealeaves, mountain spring water becomes clear, and water nonpollution, and then the cleaning performance that improve tealeaves, better ensure that the purity of tealeaves.
3, cold air drying is adopted after tealeaves cleaning, can not be air-dry by the moisture itself contained in tealeaves, and then can ensure that in follow-up spreading for cooling process, tealeaves can slightly ferment smoothly, and then the quality of tealeaves can not be had influence on.
4, Titian step adopts higher temperature by the fragrance of tealeaves itself along with moisture extracts together, and then ensure that the fragrance of tealeaves is stronger.
5, adopt rice paper or bamboo cage during pack, and put into ventilating opening more than 3 years, rice paper and bamboo cage have good ventilation effect, can ensure that tealeaves is in air flow communication, and it can be made slightly to ferment, and can also prevent from going mouldy simultaneously.
6, tealeaves adopts the wild tealeaves of high mountain of Hunan Province Huaihua City Huitong County more than height above sea level 600m, due to local hills and mountains around, air is very pure and fresh, and be positioned at more than height above sea level 600m, the impurity that tealeaves contains is little, therefore through crossing after water cleaning, tealeaves does not have impurity substantially, thus improve the quality of tealeaves; Time locality tealeaves due to impacts such as climatic environments, itself also attach some medical values, to treatment diarrhoea have good effect.
7, directly passing into hot blast to the tealeaves after spreading for cooling carries out air-dry, which saves the time of tealeaves carrying, it also avoid the situation of tealeaves damaged tealeaves in handling process simultaneously, better ensure that the quality of tealeaves.
Detailed description of the invention
For enabling above-mentioned purpose of the present invention, feature and advantage become apparent more, elaborate below to the specific embodiment of the present invention.Set forth a lot of detail in the following description so that fully understand the present invention.But the present invention can implement to be much different from other modes described here, those skilled in the art can when without prejudice to doing similar improvement when intension of the present invention, therefore the present invention is by the restriction of following public concrete enforcement.
It is below specific embodiment.
Embodiment 1:
A production technology for white tea, it comprises the steps:
1., pick tea-leaves, pluck the harmless tealeaves of blade according to the standard of bud one leaf from the high mountain wild tea trees of Hunan Province Huaihua City Huitong County more than height above sea level 600m;
2., cleaning, net wooden dipper put into by tealeaves step 1. adopted, and net wooden dipper put into mountain spring water and cross and one to wade acroos a river;
3., cold air drying, the moisture that blade adheres to is undertaken air-dry by cold wind by the tealeaves after step 2. being cleaned, and air-dry time is 10min;
4., spreading for cooling, the tea spreading after step is 3. air-dry is placed on web plate, and the thickness spread is 5mm, and the time spread is 30h;
5., hot air drying, the tealeaves after step 4. spreading for cooling is put into 30h in the hot blast of 60 DEG C, carries out air-dry;
6., Titian, the tealeaves after step is 5. air-dry is put in the heating box of 180 DEG C the 8min that heats and is carried out Titian;
7., cool, the tealeaves after step 6. Titian is taken out, allows it naturally cool to normal temperature;
8., pack; With rice paper by step 7. cooled tealeaves install, and be placed on ventilation more than 3 years, obtain white tea of the present invention.
Embodiment 2:
A production technology for white tea, it comprises the steps:
1., pick tea-leaves, pluck the harmless tealeaves of blade according to the standard of bud one leaf from the high mountain wild tea trees of Hunan Province Huaihua City Huitong County more than height above sea level 600m;
2., cleaning, net wooden dipper put into by tealeaves step 1. adopted, and net wooden dipper put into mountain spring water and cross and one to wade acroos a river;
3., cold air drying, the moisture that blade adheres to is undertaken air-dry by cold wind by the tealeaves after step 2. being cleaned, and air-dry time is 7min;
4., spreading for cooling, the tea spreading after step is 3. air-dry is placed on web plate, and the thickness spread is 15mm, and the time spread is 40h;
5., hot air drying, the tealeaves after step 4. spreading for cooling is put into 40h in the hot blast of 40 DEG C, carries out air-dry;
6., Titian, the tealeaves after step is 5. air-dry is put in the heating box of 130 DEG C the 10min that heats and is carried out Titian;
7., cool, the tealeaves after step 6. Titian is taken out, allows it naturally cool to normal temperature;
8., pack; With rice paper by step 7. cooled tealeaves install, and be placed on ventilation more than 3 years, obtain white tea of the present invention.
Embodiment 3:
A production technology for white tea, it comprises the steps:
1., pick tea-leaves, pluck the harmless tealeaves of blade according to the standard of bud one leaf from the high mountain wild tea trees of Hunan Province Huaihua City Huitong County more than height above sea level 600m;
2., cleaning, net wooden dipper put into by tealeaves step 1. adopted, and net wooden dipper put into mountain spring water and cross and one to wade acroos a river;
3., cold air drying, the moisture that blade adheres to is undertaken air-dry by cold wind by the tealeaves after step 2. being cleaned, and air-dry time is 4min;
4., spreading for cooling, the tea spreading after step is 3. air-dry is placed on web plate, and the thickness spread is 10mm, and the time spread is 35h;
5., hot air drying, the tealeaves after step 4. spreading for cooling is put into 35h in the hot blast of 50 DEG C, carries out air-dry;
6., Titian, the tealeaves after step is 5. air-dry is put in the heating box of 150 DEG C the 9min that heats and is carried out Titian;
7., cool, the tealeaves after step 6. Titian is taken out, allows it naturally cool to normal temperature;
8., pack; With rice paper by step 7. cooled tealeaves install, and be placed on ventilation more than 3 years, obtain white tea of the present invention.
Test:
Identical method is adopted to be brewed to tealeaves the tealeaves that embodiment 1, embodiment 2, embodiment 3 and existing white tea production technology are produced, then carry out Wen Xianghe to sample tea test, the tealeaves that the fragrance that result of the test demonstrates embodiment 1, embodiment 2 and embodiment 3 is obviously produced than existing production technology is strong, simultaneously, drink, the tealeaves taste of embodiment 1, embodiment 2 and embodiment 3 is obviously better than the tealeaves that existing production technology is produced, and soup look also brighter.
It should be noted that, in this article, term " comprises ", " comprising " or its any other variant are intended to contain comprising of nonexcludability, thus make to comprise the process of a series of key element, method, article or equipment and not only comprise which key element, but also comprise other key elements clearly do not listed, or also comprise by the intrinsic key element of this process, method, article or equipment.
Apply specific case herein to set forth principle of the present invention and embodiment, the explanation of above example just understands method of the present invention and core concept thereof for helping.The above is only the preferred embodiment of the present invention, should be understood that, due to the finiteness of literal expression, and objectively there is unlimited concrete structure, for those skilled in the art, under the premise without departing from the principles of the invention, some improvement, retouching or change can also be made, also above-mentioned technical characteristic can be combined by rights; These improve retouching, change or combination, or the design of invention and technical scheme are directly applied to other occasion without improving, and all should be considered as protection scope of the present invention.
Claims (8)
1. a production technology for white tea, is characterized in that, it comprises the steps:
1., pick tea-leaves, pluck the harmless tealeaves of blade according to the standard of bud one leaf from tea tree;
2., cleaning, net wooden dipper put into by tealeaves step 1. adopted, and net wooden dipper put into water and cross and one to wade acroos a river;
3., cold air drying, the moisture that blade adheres to is undertaken air-dry by cold wind by the tealeaves after step 2. being cleaned, and air-dry time is in 10min;
4., spreading for cooling, the tea spreading after step is 3. air-dry is placed on web plate, and the thickness spread is 5-15mm, and the time spread is 30-40h;
5., hot air drying, the tealeaves after step 4. spreading for cooling is put into 30-40h in the hot blast of 40-60 DEG C, carries out air-dry;
6., Titian, the tealeaves after step is 5. air-dry is put in the heating box of 130-180 DEG C the 8-10min that heats and is carried out Titian;
7., cool, the tealeaves after step 6. Titian is taken out, allows it naturally cool to normal temperature;
8., pack; With rice paper or bamboo cage by step 7. cooled tealeaves install, and be placed on ventilation more than 3 years.
2. the production technology of a kind of white tea according to claim 1, is characterized in that, step adopted tealeaves of 1. picking tea-leaves is the wild tealeaves of high mountain being positioned at Hunan Province Huaihua City Huitong County more than height above sea level 600m.
3. the production technology of a kind of white tea according to claim 1, is characterized in that, 2. step cleans adopted water is mountain spring water.
4. the production technology of a kind of white tea according to claim 1, is characterized in that, the step air-dry time that 3. cold air drying is used is at 4-7min.
5. the production technology of a kind of white tea according to claim 1, it is characterized in that, the thickness that 4. step spreads is 10mm, and the time spread is 35h.
6. the production technology of a kind of white tea according to claim 1, is characterized in that, the step hot blast temperature that 5. hot air drying adopts is 50 DEG C, and the time of ventilation is 35h.
7. the production technology of a kind of white tea according to claim 1, is characterized in that, step is 6. in Titian process, and the temperature of heating box is 15 DEG C, and the time of heating is 9min.
8. the production technology of a kind of white tea according to claim 1, is characterized in that, step 5. hot air drying is that the tealeaves directly 4. spread step passes into hot blast and carries out air-dry.
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
CN104026278A (en) * | 2014-06-13 | 2014-09-10 | 思南县常青种养专业合作社 | Processing method of organic white tea |
CN104222330A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of white tea |
CN104255962A (en) * | 2014-09-04 | 2015-01-07 | 洪治 | Sweet and soft white tea with pure flower fragrance and preparation method thereof |
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2015
- 2015-11-18 CN CN201510792896.6A patent/CN105325582A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104222330A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of white tea |
CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
CN104026278A (en) * | 2014-06-13 | 2014-09-10 | 思南县常青种养专业合作社 | Processing method of organic white tea |
CN104255962A (en) * | 2014-09-04 | 2015-01-07 | 洪治 | Sweet and soft white tea with pure flower fragrance and preparation method thereof |
Non-Patent Citations (1)
Title |
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叶乃兴: "《白茶科学•技术与市场》", 31 July 2010, 中国农业出版社 * |
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