CN106234666A - A kind of Craftsmanship of fragrance type white tea - Google Patents
A kind of Craftsmanship of fragrance type white tea Download PDFInfo
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- CN106234666A CN106234666A CN201610868824.XA CN201610868824A CN106234666A CN 106234666 A CN106234666 A CN 106234666A CN 201610868824 A CN201610868824 A CN 201610868824A CN 106234666 A CN106234666 A CN 106234666A
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- Prior art keywords
- ramulus
- mussaendae pubescentis
- temperature
- folium mussaendae
- cooling
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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
Abstract
The invention belongs to Folium Camelliae sinensis manufacture technology field, specifically disclose a kind of Craftsmanship of fragrance type white tea, comprise the following steps: (1) dark brownish green harvesting；(2) fresh leaf classification；(3) spreading for cooling；(4) complete；(5) wither；(6) fermentation；(7) choose point；(8) knead；(9) forming；(10) dry, cool down；(11) choose point；(12) packaging, stores；Step (5) is withered and is used Indoor Natural to wither, after completing, uniformly spread and put spreading for cooling platform, THICKNESS CONTROL is between 5cm 6cm, the time withered is 54h, and the temperature withered is 25～30 DEG C, relative humidity 60% 75%, respectively carry out once to during 36h and during 48h and sieve during withering, thickening leaf layer；Dry, in cooling step, use the nitrogen of 50 DEG C 90 DEG C to suspend step by step heating, during cooling, use the dry carbon dioxide of 5 DEG C 10 DEG C to carry out Ramulus et Folium Mussaendae Pubescentis epidermis and cool down rapidly.The amino acid content of the Ramulus et Folium Mussaendae Pubescentis that this programme prepares is higher.
Description
Technical field
The present invention relates to Folium Camelliae sinensis manufacture technology field, be specifically related to a kind of Craftsmanship of fragrance type white tea.
Background technology
Floral type Ramulus et Folium Mussaendae Pubescentis i.e. time Ramulus et Folium Mussaendae Pubescentis, be application high-perfume type oolong varieties (such as: gold kwan-yin, yellow kwan-yin, gold Paeonia suffruticosa,
Paeonia delavayi etc.), pluck fresh leaf by Ramulus et Folium Mussaendae Pubescentis standard, the special type simultaneously processed again by the basic processing technique principle of Ramulus et Folium Mussaendae Pubescentis
Ramulus et Folium Mussaendae Pubescentis.This dark brown pool blackish green band pekoe, profile is natural, and strong, soup color is apricot yellow bright, and flavour is mellow, sweet, has oolong tea originally
Body natural flower aroma excessively.
It is higher that Ramulus et Folium Mussaendae Pubescentis has amino acid content, and profile bud milli is complete, and dry tea is golden yellow, fresh taste, light time sweet, soup yellow skin
Green bright, the beautiful white quality characteristic waited at the bottom of taste.Traditional processing technology mainly includes withering, completes, shaping, bakee, choose and grade
Operation, and all process steps is for once.
In the step that Ramulus et Folium Mussaendae Pubescentis bakees, during baking as temperature rise too fast, then after roasting, millet paste easily muddiness is unfavorable also to quality
Outer dry endogenous dampness, perishable.As temperature is inadequate, then unstable Organic substance major part will not transfer stable Organic substance to.Rise pathogenic fire reducing too
Fast then inlet throat is dried, and the soup fire that has some setbacks is the hardest.As too many in roasted front Aqua Folium Camelliae sinensis, then after three bubbles, millet paste is heavier than before three bubbles, bitter taste
Also weigh, also can only relax after roasting.Temperature is too high, easily causes burnt bad, and after baking, the brown fresh humidity of profile red complexion is poor, endoplasm fragrance
Blunt, fiery dry taste is strong, and flavour unwillingness is felt well.Then converting slowly as too low, higher can not play and certainly will increase the roasting fire time, but time long
Between Folium Camelliae sinensis fragrance can be caused the freshest sharp and have thick light performance, puckery water is vexed.
At present, Ramulus et Folium Mussaendae Pubescentis bakees and is typically with frying pan, bakees it, during bakeing, is stirred Folium Camelliae sinensis, makes
It is by thermal balance.But Ramulus et Folium Mussaendae Pubescentis is during bakeing, the spot temperature directly contacted with frying pan is higher, is difficult to accomplish that Ramulus et Folium Mussaendae Pubescentis is subject to
Uniformly, Ramulus et Folium Mussaendae Pubescentis is in baking step for heat, often due to local temperature is too high, causes aminoacid ingredient to run off serious.
Summary of the invention
It is an object of the invention to provide a kind of Craftsmanship of fragrance type white tea, to overcome in tradition Ramulus et Folium Mussaendae Pubescentis processing technology,
During baking, because Ramulus et Folium Mussaendae Pubescentis local heating temperature is too high, cause the problem that amino acid content loss is serious.
For reaching above-mentioned purpose, the base case of the present invention is: a kind of Craftsmanship of fragrance type white tea, including following step
Rapid: (1) dark brownish green harvesting；(2) fresh leaf classification；(3) spreading for cooling；(4) complete；(5) wither；(6) fermentation；(7) choose point；(8) knead；
(9) forming；(10) dry, cool down；(11) choose point；(12) packaging, stores；Described step (5) is withered and is used Indoor Natural to wither,
After completing, uniformly spreading and put spreading for cooling platform, THICKNESS CONTROL is between 5cm-6cm, and the time withered is 54h, and the temperature withered is
25～30 DEG C, relative humidity 60%-75%, keep the circulation of air during withering, during withering to 36h time and
Respectively carry out once during 48h and sieve, thickening leaf layer；The temperature that described step (6) is fermented is 8 DEG C, and the time is 5h；Described drying, cold
But, in step, use the nitrogen of 50 DEG C-90 DEG C to suspend step by step heating, during cooling, use the dry carbon dioxide gas of 5 DEG C-10 DEG C
Ramulus et Folium Mussaendae Pubescentis epidermis is cooled down by body rapidly.
The heating that suspends step by step of nitrogen in this programme refers to, Ramulus et Folium Mussaendae Pubescentis carries out seriality heating stage by stage, in heating process,
On the one hand utilize the temperature of nitrogen that Ramulus et Folium Mussaendae Pubescentis is heated, on the other hand, make Ramulus et Folium Mussaendae Pubescentis be in suspended state, Ramulus et Folium Mussaendae Pubescentis quilt by nitrogen
Nitrogen blows afloat unsettled.
The advantage of this programme: the Ramulus et Folium Mussaendae Pubescentis that this programme makes, owing to, in drying, cooling step, using nitrogen to suspend and heating,
And then make Ramulus et Folium Mussaendae Pubescentis in baking process, and it to be heated and compare equilibrium, when overcoming the heating of conventionally employed frying pan, Ramulus et Folium Mussaendae Pubescentis contacts with frying pan
Spot temperature is higher, the situation generation being heated uneven occurs, and causes the situation that amino acid content loss is bigger.Additionally this programme
Employing nitrogen heat, effectively overcome Ramulus et Folium Mussaendae Pubescentis toast during, Ramulus et Folium Mussaendae Pubescentis epidermis is higher because of heating temperature, Ramulus et Folium Mussaendae Pubescentis epidermis with
Oxygen generation oxidation reaction, when causing Ramulus et Folium Mussaendae Pubescentis head to steep, the problem that bitter taste is laid particular stress on.It addition, in cooling step, use low temperature (5
DEG C-10 DEG C) dry carbon dioxide the Ramulus et Folium Mussaendae Pubescentis just bakeed is cooled down (10s-30s) rapidly.There is higher temperature
Ramulus et Folium Mussaendae Pubescentis, after surface cools down rapidly, surface temperature is relatively low, but now Ramulus et Folium Mussaendae Pubescentis internal temperature is higher, inside Ramulus et Folium Mussaendae Pubescentis
Temperature when being communicated at Ramulus et Folium Mussaendae Pubescentis epidermis, Ramulus et Folium Mussaendae Pubescentis epidermis is very fast the biggest due to difference variation, causes Ramulus et Folium Mussaendae Pubescentis epidermis to chap.Table
Skin occurs the Ramulus et Folium Mussaendae Pubescentis of be full of cracks when making tea, and can be quickly discharged in tea by the aminoacid ingredient within Ramulus et Folium Mussaendae Pubescentis.
Preferred version one: based on the preferred version of scheme, in described drying, cooling step, during cooling, use dry ice
Replace the dry carbon dioxide of 5 DEG C-10 DEG C.The advantage of this programme is, uses dry ice to carry out bakeing the Ramulus et Folium Mussaendae Pubescentis terminated
Cooling, operating process is simpler than the carbon dioxide making cold drying to be used.Ramulus et Folium Mussaendae Pubescentis containing higher temperatures connects with dry ice
When touching, due to dry ice heat absorption distillation, become the carbon dioxide of gaseous state.Now owing to there being substantial amounts of carbon dioxide to produce
Raw, make the step that Ramulus et Folium Mussaendae Pubescentis cools down has been stopped contacting of steam and oxygen and Ramulus et Folium Mussaendae Pubescentis, and then overcome steam and oxygen pair
Ramulus et Folium Mussaendae Pubescentis cools down the impact caused.
Preferred version two: based on another preferred version of scheme: in described drying, cooling step, during cooling, by right
The nitrogen that Ramulus et Folium Mussaendae Pubescentis bakees, carries out lowering the temperature, being dried by the cooling tube containing desiccant, then uses the nitrogen in cooling tube to baking
The Ramulus et Folium Mussaendae Pubescentis of roasting cools down.
The advantage of this programme: by recycling after high temperature nitrogen is carried out cool drying, improve the utilization rate of nitrogen, subtract
The waste of few resource.
Preferred version three: based on another preferred version of scheme: the nitrogen of 50 DEG C-90 DEG C heating that suspends step by step is divided into
Low-temperature heat, the heating of middle temperature, high-temperature heating, low-temperature heat is the nitrogen heating 15min of 50 DEG C；Middle temperature is heated to be the nitrogen of 70 DEG C
Heating 10min, high-temperature heating is the nitrogen heating 8min of 90 DEG C.The advantage of this programme: use stepped heating, the baking of Ramulus et Folium Mussaendae Pubescentis can be made
Roasting effect is more preferable, and the warm-up time in low-temperature heat stage is longer, first makes Ramulus et Folium Mussaendae Pubescentis epidermis dry with lower temperature, makes Ramulus et Folium Mussaendae Pubescentis table
The temperature of skin gradually extends to inside, within Ramulus et Folium Mussaendae Pubescentis hydrone heat, then by improve temperature, further to Ramulus et Folium Mussaendae Pubescentis
Internal hydrone heating.
Preferred version four: based on preferred version any one of scheme, preferred version one, two, three: dry, cool down
After step terminates, Ramulus et Folium Mussaendae Pubescentis is placed on conversion magnetic field magnetic field tank in 15-18min, the direction in the magnetic field in this magnetic field tank every
8s converts a direction.The advantage of this method: be placed on by Ramulus et Folium Mussaendae Pubescentis in the tank of magnetic field, magnetize Ramulus et Folium Mussaendae Pubescentis, due in the tank of magnetic field
Magnetic field change every 8s magnetic direction.The charged ion contained inside Ramulus et Folium Mussaendae Pubescentis is moved under the influence of a magnetic field, so
And owing to the direction in magnetic field changes every 8s, and then make the positive and negative ion contained inside Ramulus et Folium Mussaendae Pubescentis move, when positive and negative from
When son expands together, carry out electrostatic neutralization, make the nutritional labeling branch within Folium Camelliae sinensis equalize, additionally also overcome because of in Ramulus et Folium Mussaendae Pubescentis
The impact that quality of white tea is caused of charged ion absorption extraneous dust.
Accompanying drawing explanation
Fig. 1 is to bakee bosher in one Craftsmanship of fragrance type white tea embodiment one of the present invention in baking, cooling step
Sequence schematic diagram.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Reference in Figure of description includes: low-temperature heat room 11, middle temperature heating chamber 12, high-temperature heating chamber 13, gas fall
Temperature hothouse 20, Folium Camelliae sinensis cooling chamber 30, magnetizing pot 40.
Embodiment one
A kind of Craftsmanship of fragrance type white tea, comprises the following steps:
(1) dark brownish green harvesting: use the dark brownish green fresh leaf of exhibition at the beginning of bud one leaf half exhibition and two leaves and a bud, it is desirable to before at 12 in the morning and under
Pluck after noon 16；
(2) fresh leaf classification: the fresh leaf that different time is plucked individually is spread, dark brownish green fresh leaf is carried out staged care；
(3) spreading for cooling: controlling at the thickness less than 1cm by dark brownish green on spreading for cooling platform, temperature is maintained at about 20 DEG C, spreading for cooling 10-
15h；
(4) complete: using continuous de-enzyming machine to complete, the temperature that completes controls at about 180-200 DEG C, hold depending on the support of dark brownish green concrete condition
Fixation time；
(5) wither；Employing Indoor Natural withers, and after completing, uniformly spreads and puts spreading for cooling platform, THICKNESS CONTROL between 5cm-6cm,
The time withered is 54h, and the temperature withered is 25～30 DEG C, relative humidity 60%-75%, keeps air during withering
Circulation；Respectively carry out once to during 36h and during 48h and sieve during withering, thickening leaf layer；
(6) fermentation: the temperature of fermentation is 8 DEG C, and the time is 5h；
(7) choose point；With screen-dividing machine to choosing and be divided into different brackets through sending out the dark brownish green raw material after alcohol, spread respectively；
(8) knead；Knead after water-removing leaves cools down, keep good color and luster and fragrance, pressurization to grasp " light, heavy, light ".Pine pressure 3
Minute, pressurize 8 minutes, always knead 40～45 minutes；
(9) forming；Using curer craft forming, temperature controls, to 50～60 DEG C, tea base to be placed in the centre of the palm, and both hands close up,
Rotate and knead and 4～5 change into a tea group, put back in pot, allow it shape.The most from light to heavy, tea group is descending, base of receiving guest with tea in rubbing
After all having rubbed with the hands, shake loose and rub with the hands again.So being repeated several times, make tea base reach seventy percent dry, use both hands instead and hold in both hands tea, pressure rubs tea bar, stranding limit, limit with the hands
Fry, rub with the hands fry combine, until pekoe is holded up, about 8～9 one-tenths do time take the dish out of the pot；
(10) dry, cool down: use the nitrogen of 50 DEG C-90 DEG C to suspend step by step heating, during cooling, the nitrogen that will Ramulus et Folium Mussaendae Pubescentis be bakeed,
Carry out lowering the temperature, being dried by the cooling tube containing desiccant, then use the nitrogen in cooling tube to carry out cold to the Ramulus et Folium Mussaendae Pubescentis bakeed
But；
(11) magnetization: Ramulus et Folium Mussaendae Pubescentis is placed on about 15-18min in the magnetic field tank in conversion magnetic field, the side in the magnetic field in this magnetic field tank
A direction is converted to every 8s；
(12) choose point；Utilize color selector to carry out color choosing to choose point；
(13) packaging, stores.
As it is shown in figure 1, (10) dry, in cooling step, the nitrogen of 50 DEG C-90 DEG C heating that suspends step by step is divided into low-temperature heat
Room, middle temperature heating chamber, three grades of heating chamber stepped heatings of high-temperature heating chamber.Low-temperature heat room is the nitrogen heating 15min of 50 DEG C；In
Temperature heating chamber is the nitrogen heating 10min of 70 DEG C, and high-temperature heating chamber is the nitrogen heating 8min of 90 DEG C.Through position after Ramulus et Folium Mussaendae Pubescentis heating
In the cooling tube of Folium Camelliae sinensis cooling chamber, in this cooling tube, fill slow curing drying prescription.From cooling tube, low temperature nitrogen out is to having entered
The Ramulus et Folium Mussaendae Pubescentis that row bakees cools down.The gases such as the dry carbon dioxide that can certainly use 5 DEG C-10 DEG C are to Ramulus et Folium Mussaendae Pubescentis epidermis rapidly
Cooling.Ramulus et Folium Mussaendae Pubescentis after supercooling is placed in magnetizing pot, magnetizes.
The Ramulus et Folium Mussaendae Pubescentis that this programme makes, owing to, in drying, cooling step, using nitrogen to suspend and heating, and then making Ramulus et Folium Mussaendae Pubescentis exist
In baking process, being heated and compare equilibrium, when overcoming the heating of conventionally employed frying pan, the spot temperature that Ramulus et Folium Mussaendae Pubescentis contacts with frying pan is relatively
, there is the situation generation being heated uneven, and causes the situation that amino acid content loss is bigger in height.Additionally this programme uses nitrogen to add
Heat, effectively overcomes the process of Ramulus et Folium Mussaendae Pubescentis baking, and Ramulus et Folium Mussaendae Pubescentis epidermis is because being heated and oxygen aoxidizes, when causing Ramulus et Folium Mussaendae Pubescentis head to steep, and hardship
The problem that astringent taste lays particular stress on.It addition, in cooling step, use the drying nitrogen of low temperature (5 DEG C-10 DEG C) to the firm Ramulus et Folium Mussaendae Pubescentis bakeed
Cool down (10s-30s) rapidly.Having the Ramulus et Folium Mussaendae Pubescentis of higher temperature, after surface cools down rapidly, surface temperature is relatively low, so
And now Ramulus et Folium Mussaendae Pubescentis internal temperature is higher, when the temperature within Ramulus et Folium Mussaendae Pubescentis is communicated at Ramulus et Folium Mussaendae Pubescentis epidermis, Ramulus et Folium Mussaendae Pubescentis epidermis becomes due to the temperature difference
Change very fast relatively big, cause Ramulus et Folium Mussaendae Pubescentis epidermis to chap.The Ramulus et Folium Mussaendae Pubescentis of epidermis generation be full of cracks, can be quickly by inside Ramulus et Folium Mussaendae Pubescentis when making tea
Aminoacid ingredient be discharged in tea.In the Ramulus et Folium Mussaendae Pubescentis of this making, amino acid content can remain into about 2.98%, current six big
The result of amino acid content in class tea: Ramulus et Folium Mussaendae Pubescentis is the highest by 3.155%, green tea 1.475%, oolong tea 1.425%, postfermented tea 1.375%, yellow tea
1.36, black tea minimum 0.97%.The amino acid content of Ramulus et Folium Mussaendae Pubescentis is retained higher by this processing technology as can be seen here.
Ramulus et Folium Mussaendae Pubescentis is placed in the tank of magnetic field, Ramulus et Folium Mussaendae Pubescentis is magnetized, owing to the magnetic field in the tank of magnetic field is every 8s magnetic direction
Change.The charged ion contained inside Ramulus et Folium Mussaendae Pubescentis is moved under the influence of a magnetic field, but every due to the direction in magnetic field again
Change every 8s, and then make the positive and negative ion contained inside Ramulus et Folium Mussaendae Pubescentis move, when positive and negative ion expands together, carry out quiet
Charge neutrality, makes the nutritional labeling branch within Folium Camelliae sinensis equalize, and additionally also overcomes because the charged ion in Ramulus et Folium Mussaendae Pubescentis adsorbs extraneous dirt
Angstrom impact that quality of white tea is caused.
Embodiment two
The present embodiment is with the difference of embodiment one: in drying, cooling step, during cooling, uses dry ice to replace cold drying
Nitrogen Ramulus et Folium Mussaendae Pubescentis is cooled down.
The advantage of this programme is: when the Ramulus et Folium Mussaendae Pubescentis containing higher temperatures contacts with dry ice, due to dry ice heat absorption distillation, becomes gas
The carbon dioxide of state.Now owing to there being substantial amounts of carbon dioxide to produce, make the step that Ramulus et Folium Mussaendae Pubescentis cools down has stopped water
Steam and oxygen contact with Ramulus et Folium Mussaendae Pubescentis, and then overcome steam and oxygen Ramulus et Folium Mussaendae Pubescentis is cooled down the impact caused.Use dry ice pair
Bakeing the Ramulus et Folium Mussaendae Pubescentis terminated to cool down, operating process is simpler than gases such as the nitrogen/carbon dioxide of making cold drying.
Claims (5)
1. a Craftsmanship of fragrance type white tea, comprises the following steps: (1) dark brownish green harvesting；(2) fresh leaf classification；(3) spreading for cooling；(4)
Complete；(5) wither；(6) fermentation；(7) choose point；(8) knead；(9) forming；(10) dry, cool down；(11) choose point；(12) packaging,
Store；Described step (5) is withered and is used Indoor Natural to wither, and after completing, uniformly spreads and puts spreading for cooling platform, and THICKNESS CONTROL is at 5cm-
Between 6cm, the time withered is 54h, and the temperature withered is 25～30 DEG C, relative humidity 60%-75%, the process withered
The circulation of middle holding air, respectively carries out once to during 36h and during 48h and sieves during withering, and thickeies leaf layer；Described step (6)
The temperature of fermentation is 8 DEG C, and the time is 5h；It is characterized in that, in described drying, cooling step, use the nitrogen of 50 DEG C-90 DEG C by
Level suspends and heats, and during cooling, uses the dry carbon dioxide of 5 DEG C-10 DEG C to cool down Ramulus et Folium Mussaendae Pubescentis epidermis rapidly.
Craftsmanship of fragrance type white tea the most according to claim 1, it is characterised in that in described drying, cooling step, cold
But, time, the dry carbon dioxide that dry ice replaces 5 DEG C-10 DEG C is used.
Craftsmanship of fragrance type white tea the most according to claim 1, it is characterised in that in described drying, cooling step, cold
But time, the nitrogen that Ramulus et Folium Mussaendae Pubescentis will be bakeed, carry out lowering the temperature, being dried by the cooling tube containing desiccant, then use in cooling tube
Nitrogen to bakee Ramulus et Folium Mussaendae Pubescentis cool down.
Craftsmanship of fragrance type white tea the most according to claim 1, it is characterised in that the nitrogen of 50 DEG C-90 DEG C hangs step by step
Floating heating is divided into low-temperature heat, the heating of middle temperature, high-temperature heating, and low-temperature heat is the nitrogen heating 15min of 50 DEG C；Middle temperature is heated to be
The nitrogen heating 10min of 70 DEG C, high-temperature heating is the nitrogen heating 8min of 90 DEG C.
5. according to the Craftsmanship of fragrance type white tea according to any one of claim 1-4, it is characterised in that dry, cool down step
Suddenly after terminating, Ramulus et Folium Mussaendae Pubescentis being placed on 15-18min in the magnetic field tank in conversion magnetic field, the direction in the magnetic field in this magnetic field tank is every 8s
Convert a direction.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107047823A (en) * | 2017-03-21 | 2017-08-18 | 正安县桴焉茶业有限责任公司 | A kind of drying process of tealeaves |
| CN109042950A (en) * | 2018-08-22 | 2018-12-21 | 南充辉泓真空技术有限公司 | A kind of processing method of tealeaves |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
| CN109362930A (en) * | 2018-12-28 | 2019-02-22 | 四川三匠苦荞科技开发有限公司 | A kind of microparticle tartary buckwheat tea and preparation method thereof |
| CN109480012A (en) * | 2019-01-03 | 2019-03-19 | 福建福鼎东南白茶进出口有限公司 | A kind of ice white tea leaf and preparation method thereof |
| CN111699903A (en) * | 2020-06-29 | 2020-09-25 | 湖北香耳山生态农业开发有限公司 | Planting method and processing method of golden buds |
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| CN103262915A (en) * | 2013-05-15 | 2013-08-28 | 正安县黔蕊茶业有限公司 | Craftsmanship of fragrance type 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 |
| CN105767279A (en) * | 2016-05-17 | 2016-07-20 | 广西凌云县金字塔白毫茶商贸有限公司 | Production method of white tea |
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| CN103262915A (en) * | 2013-05-15 | 2013-08-28 | 正安县黔蕊茶业有限公司 | Craftsmanship of fragrance type 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 |
| CN105767279A (en) * | 2016-05-17 | 2016-07-20 | 广西凌云县金字塔白毫茶商贸有限公司 | Production method of white tea |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047823A (en) * | 2017-03-21 | 2017-08-18 | 正安县桴焉茶业有限责任公司 | A kind of drying process of tealeaves |
| CN109042950A (en) * | 2018-08-22 | 2018-12-21 | 南充辉泓真空技术有限公司 | A kind of processing method of tealeaves |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
| CN109362930A (en) * | 2018-12-28 | 2019-02-22 | 四川三匠苦荞科技开发有限公司 | A kind of microparticle tartary buckwheat tea and preparation method thereof |
| CN109480012A (en) * | 2019-01-03 | 2019-03-19 | 福建福鼎东南白茶进出口有限公司 | A kind of ice white tea leaf and preparation method thereof |
| CN111699903A (en) * | 2020-06-29 | 2020-09-25 | 湖北香耳山生态农业开发有限公司 | Planting method and processing method of golden buds |
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