CN106306129B - Processing method of white tea - Google Patents
Processing method of white tea Download PDFInfo
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- CN106306129B CN106306129B CN201610697347.5A CN201610697347A CN106306129B CN 106306129 B CN106306129 B CN 106306129B CN 201610697347 A CN201610697347 A CN 201610697347A CN 106306129 B CN106306129 B CN 106306129B
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- white tea
- withering
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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
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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
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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
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention relates to the technical field of tea production, in particular to a processing method of white tea. The method comprises the following steps: step 1: spreading for green; step 2: withering; and step 3: piling, namely piling the withered white tea leaves in a bamboo container, wherein the thickness of the pile is 30-45cm, the pile is covered by linen, the pile-piling temperature is 25-32 ℃, and the pile-piling time is 48-120 h; and 4, step 4: the carbon flame is not needed; and 5: tempering, namely filling the white tea leaves subjected to carbon flame heating into a gunny bag, then placing the gunny bag filled with the white tea leaves into a wooden barrel, covering a wooden cover to enable the gunny bag to be in a semi-closed state, and tempering for 5-10 d; step 6: and (4) keeping, namely filling the white tea leaves obtained by tempering into a new gunny bag, putting the gunny bag filled with the white tea leaves into a ceramic jar, sealing the jar opening by kraft paper, and bundling and sealing the jar opening by a hemp rope, wherein the keeping time is 5-10 days. In particular, the 3 processes of pile fermentation, tempering and maintenance are the crystals explored by tea makers throughout the past.
Description
Technical Field
The invention relates to the technical field of tea production, in particular to a processing method of white tea.
Background
White tea, belonging to micro-fermented tea, is a traditional tea made by Chinese tea growers, and is one of six Chinese teas. In the processing method of the white tea, the white tea is not subjected to green removing or rolling, and is dried only by sun or slow fire, so that the white tea has the quality characteristics of complete bud, complete body, fragrant and fresh taste, yellow green and clear soup color, light and sweet taste.
The white tea processing technology generally comprises the working procedures of fresh tea leaf spreading, withering, drying and the like; the processing method of the white tea is basically consistent in the process, but the specific process conditions for processing the white tea are the key to influence the quality of the white tea.
The superior white tea is characterized by more hearts, leaf appearance and tender leaf; the liquid level is grayish green or emerald green, the color is concordant, the hair is silvery white, and the leaf back has white fuzz; the bud leaves are connected with branches and are even; fresh, tender and pure, and fragrant; clear soup color, fresh, sweet and mellow taste, thick taste and enough taste.
The processing method of the top-quality white tea is very exquisite, the characteristics of the top-quality white tea are not easy to meet, and the existing white tea processing method has the problems of red, dark and turbid liquor color, light and thin smell, green gas generation, mildew and no freshness, or thick, astringent and thin taste; the baked white tea also has the problem of large fire; and even if the white tea is prepared into a high-quality white tea, quality deterioration is easy to occur if the tea is not kept properly.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a processing method of white tea, which solves the problems of red, dark and turbid liquor color, light and thin smell, green smell generation, mildew and no freshness, thick and astringent taste, strong fire and easy degeneration in the existing processing method of white tea.
In order to solve the technical problems, the invention adopts the technical scheme that: the processing method of the white tea comprises the following steps:
step 1: spreading, namely placing the picked fresh white tea leaves on a wood board with a hole at the bottom for storage, and ensuring the ventilation of the fresh leaves;
and 2, step: withering, namely performing compound withering on the fresh white tea leaves subjected to green spreading to obtain withered white tea leaves;
and step 3: piling, namely piling the withered white tea leaves in a bamboo container, wherein the thickness of the pile is 30-45cm, the pile is covered by linen, the pile-piling temperature is 25-32 ℃, and the pile-piling time is 48-120 h;
and 4, step 4: slowly roasting the white tea leaves subjected to pile fermentation through charcoal fire over charcoal fire;
and 5: tempering, namely filling the white tea leaves subjected to carbon flame heating into a gunny bag, then placing the gunny bag filled with the white tea leaves into a wooden barrel, covering a wooden cover to enable the gunny bag to be in a semi-closed state, and tempering for 5-10 d;
step 6: and (4) keeping, namely filling the white tea leaves obtained by tempering into a new gunny bag, putting the gunny bag filled with the white tea leaves into a ceramic jar, sealing the jar opening by kraft paper, and bundling and sealing the jar opening by a hemp rope, wherein the keeping time is 5-10 days.
The invention has the beneficial effects that: the invention discloses a white tea processing method, which has complex and fussy steps, but each procedure is an important guarantee for the high quality of white tea; the tea leaves are spread to avoid red and even deterioration of fresh leaves and keep the freshness of the tender leaves; the compound withering is time-consuming, but the green grass flavor can be effectively removed, and the taste of the white tea is improved; the white tea after pile fermentation has enzymatic action, microbial action and heat and humidity action on chemical change, so that the white tea has special pile fermentation aroma while the green grass taste is effectively removed, the tea soup is smooth and smooth, and the flavor is good; the white tea is fragrant over carbon flame, and the tea is sweet and long-lasting; although the carbon fire heating is mild fire fumigation, the fire gas is hidden, and the tea leaves are put into a pure natural hemp bag through a tempering procedure and slightly communicate with the nature to gradually anneal the gas; after the preservation process, the quality of the white tea can be preserved and fixed, and the white tea can be stored for 7 years without deterioration.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: the white tea processing method provided by the invention comprises 6 procedures of spreading green, compound withering, pile fermentation, carbon flame heating, tempering and maintenance, particularly 3 procedures of pile fermentation, tempering and maintenance, and is a crystal explored by tea makers throughout the ages.
A processing method of white tea comprises the following steps:
step 1: spreading, namely placing the picked fresh white tea leaves on a wood board with a hole at the bottom for storage, and ensuring the ventilation of the fresh leaves;
step 2: withering, namely performing compound withering on the fresh white tea leaves subjected to green spreading to obtain withered white tea leaves;
and step 3: piling, namely piling the withered white tea leaves in a bamboo container, wherein the thickness of the pile is 30-45cm, the pile is covered by linen, the pile-piling temperature is 25-32 ℃, and the pile-piling time is 48-120 h;
and 4, step 4: slowly roasting the white tea subjected to pile fermentation over carbon fire over carbon flame;
and 5: tempering, namely filling the white tea leaves subjected to carbon flame heating into a gunny bag, then placing the gunny bag filled with the white tea leaves into a wooden barrel, covering a wooden cover to enable the gunny bag to be in a semi-closed state, and tempering for 5-10 d;
step 6: and (4) keeping, namely filling the white tea leaves obtained by tempering into a new gunny bag, putting the gunny bag filled with the white tea leaves into a ceramic jar, sealing the jar opening by kraft paper, and bundling and sealing the jar opening by a hemp rope, wherein the keeping time is 5-10 days.
Although the steps of the white tea processing method are complicated, each procedure is an important guarantee for the high quality of the white tea; the tea leaves are spread to avoid red and even deterioration of fresh leaves and keep the freshness of the tender leaves; the double withering is time-consuming, but can effectively remove the green grass flavor and improve the taste of the white tea; the white tea after pile fermentation has enzymatic action, microbial action and heat and humidity action on chemical change, so that the white tea has special pile fermentation aroma while the green grass taste is effectively removed, the tea soup is smooth and smooth, and the flavor is good; the white tea is fragrant over carbon flame, and the tea is sweet and long-lasting; although the carbon fire heating is mild fire fumigation, the fire gas is hidden, and the tea leaves are put into a pure natural hemp bag through a tempering procedure and slightly communicate with the nature to gradually anneal the gas; after the preservation process, the quality of the white tea can be preserved and fixed, and the white tea can be stored for 7 years without deterioration.
Further, in the step 3, the pile fermentation thickness is 35cm, the pile fermentation temperature is 30 ℃, and the pile fermentation time is 100 h.
The pile-fermentation process conditions of the white tea are optimized, the green grass flavor of the white tea is effectively removed, meanwhile, the white tea has special pile-fermentation cooked flavor, the tea soup is more smooth, and the flavor is better.
Further, in the step 2, the duration of the multiple withering is 5-7 days, the multiple withering comprises a positive withering process and a negative withering process, and the positive withering process and the negative withering process are mutually alternated; the temperature of the male withering is 20-30 ℃, the duration time is 5-12h, the temperature of the female withering is 10-25 ℃, and the duration time is 5-12 h; and the positive withering is to uniformly spread the spread white tea fresh leaves on a bamboo screen and wither the white tea fresh leaves under the sunlight, and the negative withering is to uniformly spread the spread white tea fresh leaves on the bamboo screen and wither the white tea fresh leaves in a ventilated and cool and dry place.
The withering process conditions of the white tea are optimized, so that the green grass flavor of the white tea is effectively removed, and the white tea has the aroma of old white tea. Further, in the step 4, the ignited charcoal is placed in a baking pit under the action of carbon slight heat, charcoal ash is covered on the upper part of the charcoal, the white tea leaves subjected to pile fermentation are placed in a baking cage, the baking cage filled with the white tea leaves is placed above the baking pit and is baked slowly, the white tea leaves in the baking cage are uniformly stirred and fried every 20-30min, and the carbon slight heat temperature is 70-100 ℃.
The charcoal baking process is very exquisite and tedious and needs to be turned over and fried regularly, but the step is that the white tea soup has activity, negative ions are brought to the tea leaves through a charcoal slight heating process, the aroma of the tea leaves is converged and mellow, meanwhile, aromatic substances with low boiling points are volatilized, the bitter taste is reduced, the tea leaves are more beneficial to being stored, and the tea leaves are not easy to turn green.
Further, the charcoal in the step 4 is not heated by fruit charcoal or chrysanthemum charcoal.
Firewood with peculiar smell is forbidden for the firewood used for burning the charcoal, such as pine, cypress, maple and the like have the fragrance of fat oil, the burnt charcoal has peculiar smell and is not suitable for baking tea, fruit charcoal or chrysanthemum charcoal has lighter peculiar smell, and the influence of the peculiar smell of the charcoal on the quality of the white tea in the process of burning soft fire is reduced.
Further, the tempering duration in the step 5 is 7 d.
The duration of tempering is optimized, and the duration of tempering is reduced as much as possible while gradual annealing gas is ensured, so that the processing time is saved, and the processing cost is saved.
Furthermore, the ramie bags adopted in the step 5 or the step 6 are ramie bags.
The ramie bag made of the ramie serves as a container for tempering and maintaining white tea, so that the quality of the white tea is prevented from being deteriorated while gradual annealing gas of the white tea is ensured.
Example 1
A processing method of white tea comprises the following steps:
step 1: spreading, namely placing the picked fresh white tea leaves on a wood board with a hole at the bottom for storage, and ensuring the ventilation of the fresh leaves;
step 2: withering, namely performing compound withering on the fresh white tea leaves subjected to green spreading to obtain withered white tea leaves; the duration of the compound withering is 6 days, the compound withering comprises a positive withering process and a negative withering process, and the positive withering process and the negative withering process are mutually alternated; the temperature of the male withering is 20-30 ℃, the duration time is 7h, the temperature of the female withering is 10-25 ℃, and the duration time is 7 h; the sun withering is to uniformly spread the spread white tea fresh leaves on a bamboo screen and wither the white tea fresh leaves under the sunlight, and the shade withering is to uniformly spread the spread white tea fresh leaves on the bamboo screen and wither the white tea fresh leaves in a ventilated and cool and dry place;
and step 3: piling, namely piling the withered white tea leaves in a bamboo container, wherein the thickness of the pile is 35cm, the pile is covered by linen, the pile-piling temperature is 30 ℃, and the pile-piling time is 100 hours;
and 4, step 4: slowly roasting the white tea leaves subjected to pile fermentation through charcoal fire over charcoal fire; placing the ignited fruit tree charcoal in a baking pit, covering charcoal ash on the fruit tree charcoal, placing the pile-piled white tea in a baking cage, placing the baking cage containing the white tea above the baking pit, baking slowly, and uniformly stir-frying the white tea in the baking cage every 25min, wherein the charcoal temperature is 70-80 ℃.
And 5: tempering, namely filling the white tea leaves subjected to carbon flame heating into a ramie bag, then placing the ramie bag filled with the white tea leaves into a wooden barrel, covering a wooden cover to enable the ramie bag to be in a semi-closed state, and the tempering duration is 7 d;
step 6: and (4) maintaining, namely filling the white tea leaves obtained by tempering into a new ramie bag, putting the ramie bag filled with the white tea leaves into a ceramic jar, sealing the jar opening by kraft paper, and bundling and sealing the jar opening by a hemp rope, wherein the maintaining time is 7 days.
In conclusion, although the steps of the white tea processing method provided by the invention are complicated, each process is an important guarantee for the high quality of the white tea; the tea leaves are spread to avoid red and even deterioration of fresh leaves and keep the freshness of the tender leaves; the compound withering is time-consuming, but the green grass flavor can be effectively removed, and the taste of the white tea is improved; the white tea after pile fermentation has enzymatic action, microbial action and heat and humidity action on chemical change, so that the white tea has special pile fermentation aroma while the green grass taste is effectively removed, the tea soup is smooth and smooth, and the flavor is good; the white tea is fragrant over carbon flame, and the tea is sweet and long-lasting; although the carbon fire heating is mild fire fumigation, the fire gas is hidden, and the tea leaves are put into a pure natural hemp bag through a tempering procedure and slightly communicate with the nature to gradually anneal the gas; after the preservation process, the quality of the white tea can be preserved and fixed, and the white tea can be stored for 7 years without deterioration.
The pile-fermentation process conditions of the white tea are optimized, the green grass flavor of the white tea is effectively removed, meanwhile, the white tea has special pile-fermentation cooked flavor, the tea soup is more smooth, and the flavor is better; the withering process conditions of the white tea are optimized, so that the green grass flavor of the white tea is effectively removed, and the white tea has the fragrance of old white tea; the charcoal baking process is very exquisite and tedious and needs to be turned and fried regularly, but the step is that the white tea soup has activity, negative ions are brought to the tea leaves through a charcoal slight heating process, so that the aroma of the tea leaves is converged and mellow, and aromatic substances with low boiling points are volatilized, so that the bitter taste is reduced, the tea leaves are more favorably stored, and the tea leaves are not easy to turn green; firewood with peculiar smell is forbidden for the firewood used for burning the charcoal, such as pine, cypress, maple and the like have the fragrance of fat oil, the burnt charcoal has peculiar smell and is not suitable for baking tea, fruit charcoal or chrysanthemum charcoal has lighter peculiar smell, and the influence of the peculiar smell of the charcoal on the quality of the white tea in the process of burning soft fire is reduced; the tempering duration is optimized, and the tempering duration is reduced as much as possible while gradual annealing gas is ensured, so that the processing time is saved, and the processing cost is saved; the ramie bag made of the ramie serves as a container for tempering and maintaining white tea, so that the quality of the white tea is prevented from being deteriorated while gradual annealing gas of the white tea is ensured.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (5)
1. The processing method of the white tea is characterized by comprising the following steps:
step 1: spreading, namely placing the picked fresh white tea leaves on a wood board with a hole at the bottom for storage, and ensuring the ventilation of the fresh leaves;
step 2: withering, namely performing compound withering on the fresh white tea leaves subjected to green spreading to obtain withered white tea leaves; the duration of the compound withering is 5-7 days, the compound withering comprises a positive withering process and a negative withering process, and the positive withering process and the negative withering process are mutually alternated; the temperature of the male withering is 20-30 ℃, the duration time is 5-12h, the temperature of the female withering is 10-25 ℃, and the duration time is 5-12 h; the sun withering is to uniformly spread the spread white tea fresh leaves on a bamboo screen and wither the white tea fresh leaves under the sunlight, and the shade withering is to uniformly spread the spread white tea fresh leaves on the bamboo screen and wither the white tea fresh leaves in a ventilated and cool and dry place;
and step 3: piling, namely piling the withered white tea leaves in a bamboo container, wherein the thickness of the pile is 30-45cm, the pile is covered by linen, the pile-piling temperature is 25-32 ℃, and the pile-piling time is 48-120 h;
and 4, step 4: slowly roasting the white tea leaves subjected to pile fermentation through charcoal fire over charcoal fire;
and 5: tempering, namely filling the white tea leaves subjected to carbon flame heating into a ramie bag, then placing the ramie bag filled with the white tea leaves into a wooden barrel, covering a wooden cover to enable the ramie bag to be in a semi-closed state, and tempering for 5-10 days;
step 6: and (4) maintaining, namely filling the white tea leaves obtained by tempering into a new ramie bag, putting the ramie bag filled with the white tea leaves into a ceramic jar, sealing the jar opening by kraft paper, and bundling and sealing the jar opening by a hemp rope, wherein the maintaining time is 5-10 days.
2. The processing method of the white tea as claimed in claim 1, wherein the pile fermentation thickness in the step 3 is 35cm, the pile fermentation temperature is 30 ℃, and the pile fermentation time is 100 h.
3. The white tea process according to claim 1, wherein in the step 4, the charcoal is placed in the baking pit through a carbon soft air, the charcoal is covered with charcoal ash on the top of the charcoal, the white tea leaves after pile fermentation are placed in the baking cage, the baking cage containing the white tea leaves is placed over the baking pit and slowly roasted, and the white tea leaves in the baking cage are uniformly turned over every 20-30min, wherein the temperature of the carbon soft air is 70-100 ℃.
4. The processing method of white tea as claimed in claim 1, wherein the charcoal fire in the step 4 is fruit charcoal or chrysanthemum charcoal.
5. The processing method of the white tea as claimed in claim 1, wherein the tempering duration in the step 5 is 7 d.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125357A (en) * | 2017-07-10 | 2017-09-05 | 袁崇阳 | A kind of preparation method of the organic white tea of odor type |
| CN110432343A (en) * | 2019-08-27 | 2019-11-12 | 夏云烟 | A kind of white tea curve withers the production technology of tune |
| CN110403029A (en) * | 2019-08-27 | 2019-11-05 | 夏云烟 | A kind of charcoal-baked tea production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125115A (en) * | 2010-12-09 | 2011-07-20 | 毛惠康 | Method for preparing high-quality white tea |
| CN104012696A (en) * | 2014-06-27 | 2014-09-03 | 福建省农业科学院茶叶研究所 | Preparation process of curl-shaped 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 |
| CN105309649A (en) * | 2014-07-28 | 2016-02-10 | 贵州哚贝古茶开发有限公司 | White tea processing method |
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- 2016-08-22 CN CN201610697347.5A patent/CN106306129B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125115A (en) * | 2010-12-09 | 2011-07-20 | 毛惠康 | Method for preparing high-quality 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 |
| CN104012696A (en) * | 2014-06-27 | 2014-09-03 | 福建省农业科学院茶叶研究所 | Preparation process of curl-shaped white tea |
| CN105309649A (en) * | 2014-07-28 | 2016-02-10 | 贵州哚贝古茶开发有限公司 | White tea processing method |
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