CN105815481A - Method for making Lingyun baihao white tea - Google Patents
Method for making Lingyun baihao white tea Download PDFInfo
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- CN105815481A CN105815481A CN201610361594.8A CN201610361594A CN105815481A CN 105815481 A CN105815481 A CN 105815481A CN 201610361594 A CN201610361594 A CN 201610361594A CN 105815481 A CN105815481 A CN 105815481A
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- ramulus
- pekoe
- clouds
- reaches
- manufacture method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Abstract
A method for making Lingyun baihao white tea comprises the steps of withering, pile fermentation and drying .According to the white tea processing method, withering time is shortened to be about 2-4 h from the original 20-28 h, production cycle is shortened greatly, production efficiency is improved, and continuous and automatic production of white tea is made possible .By conducting pile fermentation after withering, further transformation of contents in tea is promoted, and the quality of white tea is improved .Through pile fermentation, further oxidization of withered leaves is promoted, and white tea is made sweeter and mellower .By the adoption of the method, white tea production time is shortened, and white tea production effectiveness is improved greatly.
Description
[technical field]
The present invention relates to teabag drink technical field, refer more particularly to the manufacture method of a kind of pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds.
[background technology]
Ling Yaoxing, original name raw white tea, gain the name because its blade back covers with pekoe, the Cen that main product curls up in Lingyun County four seasons cloud and mist
Wang Laoshan, Qinglongshan one carry.Advantageous natural environment, makes that Ling Yaoxing is emerald green with color, milli is many, aromatic, taste is dense, resistance to
Bubble five big characteristics become the rising star in Chinese famous tea.High-quality in Ling Yaoxing tea tree breed system Guangxi District, the great Ye that suitable property processed is wide
Breeding.The sturdy many millis of this kind bud-leaf, at present, in Lingyun County cultivated area more than 100,000 mu.
Reach the clouds in traditional tea-manufacturing technology of pekoe Ramulus et Folium Mussaendae Pubescentis, do not complete and knead operation, becoming tea appearance completely to drape over one's shoulders pekoe white.Pass
System processing technology generally raw material, wither, dry, finished product.Wither be quality of white tea formed critical process, the side of processing at present
Method mainly has Indoor Natural to wither and heating deterioration two kinds.The most naturally the time withered is about 56-60 hour, heating deterioration
Withering temperature is generally 30-32 DEG C, and withering time is 20-28 hour.Therefore the tradition Ramulus et Folium Mussaendae Pubescentis production and processing time is long, takies field
Ground area is big, significantly limit the raising of Ramulus et Folium Mussaendae Pubescentis yield.
[summary of the invention]
The goal of the invention of the present invention is: in order to make up the deficiencies in the prior art, it is provided that the making side of a kind of pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds
Method, method is simple, and process time is short, efficiency is high, product quality is high,.
The manufacture method of a kind of pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds, comprises the steps:
Wither step: by disposed within for the Ling Yaoxing leaf of fresh harvesting, spread on instrument, sprinkle Chinese liquor equably, stand
The time of putting is 2-4 hour；The described Chinese liquor number of degrees are 50-60 degree, and described Chinese liquor weight is the 1-2% of above-mentioned Folium Camelliae sinensis weight；
Wet heap step: the Folium Camelliae sinensis after dry in the sun is placed in shady and cool dry draft chamber, and fermentation time is 2-3 days；
Baking step: just dry temperature 90-100 DEG C, drying time 10 minutes；18-20 DEG C of spreading for cooling 15 minutes；Dry temperature again
100-120 DEG C, drying time is 60 minutes.
Further, described in wither in step, described Chinese liquor is the one in corn wine, jowar wine, little ale.
Further, described in wither in step, the Chinese liquor number of degrees are 55 degree.
Further, described in wither in step, described Chinese liquor weight is the 1.5% of described Folium Camelliae sinensis weight.
Further, described in wither in step, the indoor temperature withered is 25-30 DEG C.
Further, described in wither in step, the time of spreading is 3 hours.
Further, in described wet heap step, fermentation time is 2 days.
Further, in described baking step, just drying temperature is 90 DEG C, and spreading for cooling temperature is 18 DEG C, and drying temperature again is 110 DEG C.
The invention has the beneficial effects as follows:
(1) stand green grass or young crops adds Chinese liquor and eliminate the blue or green gas in Folium Camelliae sinensis, promote the fermentation of Folium Camelliae sinensis, tea during wet heap can be prevented again
Leaf turns black, the phenomenon of jaundice.
(2) by this critical process of wet heap, microbial metabolism creates substantial amounts of organic acid substance (tart flavour occur), promotees
Entering the further conversion of inclusions, the color, smell and taste of tea there occurs significant change, and the thickest old pained tea becomes alcohol and the most puckery,
Soup color also becomes orange or orange red, and fragrance has typical sweet wine fragrant (claiming " fermentation perfume "), improves the quality of Ramulus et Folium Mussaendae Pubescentis.
(3) present invention reduces Ramulus et Folium Mussaendae Pubescentis to wither time of production and processing, shortened to 2-4 hour by original 56-60 hour, pole
The earth improves the productivity effect of Ramulus et Folium Mussaendae Pubescentis.
[detailed description of the invention]
Embodiment 1:
Fresh leaf: use Ling Yaoxing leaf (picking up from Lingyun county of Guangxi)
Wither step: the Folium Camelliae sinensis of fresh harvesting is placed in the indoor that temperature is 25-30 DEG C, spreads on instrument, sprinkle equably
The corn wine of 50 degree, the time of spreading is 2-4 hour；Described corn wine weight is the 1% of above-mentioned Folium Camelliae sinensis weight；
Wet heap step: the Folium Camelliae sinensis after dry in the sun is placed in shady and cool dry draft chamber, and fermentation time is 2 days；
Baking step: just drying temperature 90 DEG C, drying time is 10 minutes；18 DEG C of spreadings for cooling 15 minutes；Dry temperature 100 DEG C again,
Drying time is 60 minutes.
Embodiment 2:
Fresh leaf: use Ling Yaoxing leaf (picking up from Lingyun county of Guangxi)
Wither step: the Folium Camelliae sinensis of fresh harvesting is placed in the indoor that temperature is 25-30 DEG C, spreads on instrument, sprinkle equably
The jowar wine of 55 degree, the time of spreading is 2-4 hour；Described jowar wine weight is the 1.5% of above-mentioned Folium Camelliae sinensis weight；
Wet heap step: the Folium Camelliae sinensis after dry in the sun is placed in shady and cool dry draft chamber, and fermentation time is 2 days；
Baking step: just drying temperature 90 DEG C, drying time is 10 minutes；20 DEG C of spreadings for cooling 15 minutes；Dry temperature 110 DEG C again,
Drying time is 60 minutes.
Embodiment 3:
Fresh leaf: use Ling Yaoxing leaf (picking up from Lingyun county of Guangxi)
Wither step: the Folium Camelliae sinensis of fresh harvesting is placed in the indoor that temperature is 25-30 DEG C, spreads on instrument, sprinkle equably
The little ale of 60 degree, the time of spreading is 2-4 hour；Described little ale weight is the 2% of above-mentioned Folium Camelliae sinensis weight；
Wet heap step: the Folium Camelliae sinensis after dry in the sun is placed in shady and cool dry draft chamber, and fermentation time is 3 days；
Baking step: just drying temperature 100 DEG C, drying time is 10 minutes；19 DEG C of spreadings for cooling 15 minutes；Dry temperature 120 DEG C again,
Drying time is 60 minutes.
The pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds obtained by above-mentioned 3 embodiments contrasts with the tradition pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds that obtains of Ramulus et Folium Mussaendae Pubescentis technique,
Concrete organoleptic quality see table 1.
Table 1 different disposal gained reaches the clouds the organoleptic quality of pekoe Ramulus et Folium Mussaendae Pubescentis
Note: compare as made through traditional processing technology by pekoe tea
Table 2 present invention and traditional handicraft analysis of biochemical comparison sheet
The one of the present invention with reaching the clouds pekoe Ramulus et Folium Mussaendae Pubescentis manufacture method, as a example by embodiment 1, Ramulus et Folium Mussaendae Pubescentis withering leaf moisture content is by fresh leaf
74.0% drops to 45.10%, and polyphenol content is dropped to 26.0% by 33.2%, and amino acid content is increased to 4.10 by 2.58%
%.The reduction of phenol ammonia ratio is conducive to improving the quality of Ramulus et Folium Mussaendae Pubescentis, improves the fresh refreshing degree of flavour, keeps the distinctive color of Ramulus et Folium Mussaendae Pubescentis
Quality.Therefore, new technology contributes to improving the quality of Ramulus et Folium Mussaendae Pubescentis.
The foregoing is only presently preferred embodiments of the present invention, be not limited to the model of the substantial technological content of the present invention
Enclosing, the substantial technological content of the present invention is broadly to be defined in the right of application, any skill that other people complete
Art or method, if with claims hereof scope defined in identical, or the replacement of a kind of equivalence,
It is regarded as being covered by among this right.
Claims (8)
1. the manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds, it is characterised in that comprise the steps:
Wither step: by disposed within for the Ling Yaoxing leaf of fresh harvesting, spread on instrument, sprinkle Chinese liquor equably, stand
The time of putting is 2-4 hour；The described Chinese liquor number of degrees are 50-60 degree, and described Chinese liquor weight is the 1-2% of above-mentioned Folium Camelliae sinensis weight；
Wet heap step: the Folium Camelliae sinensis after dry in the sun is placed in shady and cool dry draft chamber, and fermentation time is 2-3 days；
Baking step: just drying temperature 90-100 DEG C, drying time is 10 minutes；18-20 DEG C of spreading for cooling 15 minutes；Dry temperature again
100-120 DEG C, drying time is 60 minutes.
The manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds the most according to claim 1, it is characterised in that described in wither in step, institute
Stating Chinese liquor is the one in corn wine, jowar wine, little ale.
The manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds the most according to claim 1, it is characterised in that described in wither in step, in vain
The wine number of degrees are 55 degree.
The manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds the most according to claim 1, it is characterised in that described in wither in step, institute
State that Chinese liquor weight is described Folium Camelliae sinensis weight 1.5%.
The manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds the most according to claim 1, it is characterised in that described in wither in step,
The indoor temperature withered is 25-30 DEG C.
The manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds the most according to claim 1, it is characterised in that described in wither in step, stand
The time of putting is 3 hours.
The manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds the most according to claim 1, it is characterised in that in described wet heap step, sends out
The ferment time is 2 days.
The manufacture method of the pekoe Ramulus et Folium Mussaendae Pubescentis that reaches the clouds the most according to claim 1, it is characterised in that in described baking step, just
Drying temperature is 90 DEG C, and spreading for cooling temperature is 18 DEG C, and drying temperature again is 110 DEG C.
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| CN201610361594.8A CN105815481A (en) | 2016-05-26 | 2016-05-26 | Method for making Lingyun baihao white tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490248A (en) * | 2017-01-10 | 2017-03-15 | 李永昌 | A kind of preparation method of Ramulus et Folium Mussaendae Pubescentis made by the emperor order |
| CN107136242A (en) * | 2017-04-12 | 2017-09-08 | 胡建林 | A kind of bamboo ferment tealeaves preparation method soaked and fermented with rice wine in bamboo intracavitary |
| CN108208273A (en) * | 2018-04-13 | 2018-06-29 | 韩建昌 | A kind of winter date bud preparation method for green tea |
| CN108576285A (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 of white tea |
| CN110419597A (en) * | 2019-07-16 | 2019-11-08 | 杭州市农业科学研究院 | A kind of processing method of green soya bean perfume (or spice) Longjing tea |
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| CN101317614A (en) * | 2007-06-05 | 2008-12-10 | 福建农林大学 | Method for processing white tea |
| CN102422929A (en) * | 2011-11-28 | 2012-04-25 | 马建平 | Application of wine in puer tea and method for aging puer into tea by wine |
| CN105309649A (en) * | 2014-07-28 | 2016-02-10 | 贵州哚贝古茶开发有限公司 | White tea processing method |
| CN105341204A (en) * | 2015-12-14 | 2016-02-24 | 广西职业技术学院 | Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea |
-
2016
- 2016-05-26 CN CN201610361594.8A patent/CN105815481A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317614A (en) * | 2007-06-05 | 2008-12-10 | 福建农林大学 | Method for processing white tea |
| CN102422929A (en) * | 2011-11-28 | 2012-04-25 | 马建平 | Application of wine in puer tea and method for aging puer into tea by wine |
| CN105309649A (en) * | 2014-07-28 | 2016-02-10 | 贵州哚贝古茶开发有限公司 | White tea processing method |
| CN105341204A (en) * | 2015-12-14 | 2016-02-24 | 广西职业技术学院 | Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490248A (en) * | 2017-01-10 | 2017-03-15 | 李永昌 | A kind of preparation method of Ramulus et Folium Mussaendae Pubescentis made by the emperor order |
| CN107136242A (en) * | 2017-04-12 | 2017-09-08 | 胡建林 | A kind of bamboo ferment tealeaves preparation method soaked and fermented with rice wine in bamboo intracavitary |
| CN108208273A (en) * | 2018-04-13 | 2018-06-29 | 韩建昌 | A kind of winter date bud preparation method for green tea |
| CN108576285A (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 of white tea |
| CN110419597A (en) * | 2019-07-16 | 2019-11-08 | 杭州市农业科学研究院 | A kind of processing method of green soya bean perfume (or spice) Longjing tea |
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Application publication date: 20160803 |