CN106954690A - A kind of preparation method of fragrance of a flower white tea - Google Patents
A kind of preparation method of fragrance of a flower white tea Download PDFInfo
- Publication number
- CN106954690A CN106954690A CN201710212703.4A CN201710212703A CN106954690A CN 106954690 A CN106954690 A CN 106954690A CN 201710212703 A CN201710212703 A CN 201710212703A CN 106954690 A CN106954690 A CN 106954690A
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- leaf
- green
- fragrance
- withering
- tea
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Classifications
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The present invention relates to tea processing technical field, and in particular to a kind of preparation method of fragrance of a flower white tea, comprises the following steps：Tea fresh leaves are withered through daylight, slight shake green grass or young crops, the regulation and control of indoor micro- domain are withered, vibrate unrestrained blue or green, high temperature at the beginning of dry, knead, dry while hot, picking to pick and multiple fiery fragrance of a flower white tea is made.Beneficial effect of the present invention：White tea obtained by the preparation method of fragrance of a flower white tea of the present invention, the slightly contracting folding of profile leaf is in half volume bar shaped, and the dark green band of color and luster is brown, and the fragrance of a flower is aobvious, and without green gas, flavour is sweet and pure, and soup look is deep yellow limpid, and tea residue leaf is complete bright.Compared with prior art, the preparation method of fragrance of a flower white tea of the present invention, white tea withering time is shortened, the influence of adverse weather is overcome, improves product quality, merge shake green grass or young crops, unrestrained young worker's skill and improve product fragrance, technique is dried with reference at the beginning of high temperature, green gas is eliminated and improves sweet and pure degree, its bar shaped is tightly rolled up compared with traditional handicraft, flavour is mellow and fragrance is high, the need for meeting Market Consumer.
Description
Technical field
The present invention relates to tea processing technical field, and in particular to a kind of preparation method of fragrance of a flower white tea.
Background technology
White tea is one of China's Special tea, and more than 90% originates from Fujian, and American-European and Southeast Asia of being in great demand.In recent years, with
The research of people's white tea healthcare function deepens continuously and enhancing of the people to health care consciousness, white tea with its distinctive local flavor, by
Gradually turn into fashion tea-drinking both domestic and external.
The product of white tea mainly has silver tip pekoe, white peony, tribute eyebrow, Shou Mei etc., traditional white tea according to the tenderness of fresh leaf
Just system processing predominantly withers, dries two-step, and traditional white tea retains the natural shape of fresh leaf, and profile is loose；New technology white tea
Referred to as new white tea, is, by white tea processing technology, to add and gently knead into after withering；New technology white tea will to the raw material tenderness of fresh leaf
Ask relatively low, equivalent to tribute eyebrow and Shou Mei, its first manufacture craft processed is：Wither, gently rub, drying, due to being kneaded through kicking the beam, newly
The slightly contracting folding of technique white tea profile leaf is in half volume bar shaped, and the dark green band of color and luster is brown, and fragrant clear taste is dense, because its bar shaped is tight compared with traditional handicraft
Roll up, flavour is denseer and is welcome by consumer.
Although new technology white tea changes traditional white tea in shape, raw material uses the big milli in Fuding, Fuan great Bai etc.,
Fragrance is pure, without the fragrance of a flower.While how keeping new technology white tea profile it is therefore desirable to study, new technology white tea is improved
Fragrance, and need not deposit after producing and put goods on the market immediately, the need for meeting market.
The content of the invention
The technical problems to be solved by the invention are：A kind of shortening white tea withering time is provided, flavour is mellow and fragrance is high
Fragrance of a flower white tea preparation method.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：A kind of preparation side of fragrance of a flower white tea is provided
Method, comprises the following steps：
(1) tea fresh leaves are put into outdoor daylight to wither after loss of weight 2%~3%, immigration spreading for cooling in room of withering obtains withering leaf；
(2) withering leaf is subjected to shake green grass or young crops, by 10 revs/min of shake green grass or young crops, 2~3 minutes shake green grass or young crops time；
(3) withering leaf after shake green grass or young crops is placed on water sieve, withered, control 20~24 DEG C of room indoor temperature of withering, relatively
Temperature 55%~75%, withering time 24~30 hours；
(4) by step (3) gained withering leaf 5 sieve and 1 sieve, turn uniform rear and water sieve and be placed in oscillatory type tea leaf tedder together
On, fast vibration wave is blue or green 20~30 times, 2~3 minutes time, places 3~4 small machines at present, obtains unrestrained leafiness；
(5) the unrestrained leafiness obtained by step (4) is placed in the fragrance extracting machine of 180 DEG C~200 DEG C of temperature quick heating 3~5 in right amount
Minute；
(6) the unrestrained leafiness is placed in kneading machine light pressurization and kneaded 5~7 minutes while hot, treats tealeaves in machine under half volume bar shaped,
Obtain moulding leaf；
(7) moulding leaf obtained by step (6) is placed in the dryer that temperature is 100 DEG C~110 DEG C and dried, drying time 60
~90 minutes, dry to tealeaves moisture content 5%~6%；
(8) tealeaves obtained by step (7) is placed in drying 10 minutes in the dryer that temperature is 90 DEG C~100 DEG C, you can
To finished product.
The beneficial effects of the present invention are：White tea obtained by the preparation method of fragrance of a flower white tea of the present invention, it withers, gently through daylight
Degree shake green grass or young crops, the regulation and control of indoor micro- domain wither, vibrate unrestrained blue or green, high temperature at the beginning of dry, knead, dry while hot, pick pick the making of the methods such as multiple fire and
Into the slightly contracting folding of gained white tea profile leaf is in half volume bar shaped, and the dark green band of color and luster is brown, and the fragrance of a flower is aobvious without green gas, and flavour is sweet and pure, soup look
Deep yellow limpid, tea residue leaf is complete bright.
Compared with prior art, the preparation method of fragrance of a flower white tea of the present invention, shortens white tea withering time 12~24 hours, gram
The influence of adverse weather has been taken, product quality is improved, fusion shake green grass or young crops, unrestrained young worker's skill improve product fragrance, dried with reference at the beginning of high temperature
Technique, eliminates green gas and improves sweet and pure degree, its bar shaped is tightly rolled up compared with traditional handicraft, and flavour is mellow and fragrance is high, meets market comsupton
The need for person.In the wool fabric for keeping new technology white tea simultaneously, tealeaves green gas is disappeared, improve product fragrance, it can be at once
Put goods on the market, shorten processing and storage time, quick return of funds, reduce production cost.
Embodiment
To describe technology contents, the objects and the effects of the present invention in detail, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is：The preparation method of fragrance of a flower white tea of the present invention, shortens white tea withering time, melts
Close shake green grass or young crops, unrestrained young worker's skill and improve product fragrance, technique is dried with reference at the beginning of high temperature, green gas is eliminated and improves sweet and pure degree.
Embodiment 1
A kind of preparation method of fragrance of a flower white tea, comprises the following steps：
(1) tea fresh leaves are put into outdoor daylight to wither after loss of weight 2%~3%, immigration spreading for cooling in room of withering obtains withering leaf；
(2) withering leaf is subjected to shake green grass or young crops, by 10 revs/min of shake green grass or young crops, 2~3 minutes shake green grass or young crops time；
(3) withering leaf after shake green grass or young crops is placed on water sieve, withered, control 20~24 DEG C of room indoor temperature of withering, relatively
Temperature 55%~75%, withering time 24~30 hours；
(4) by step (3) gained withering leaf 5 sieve and 1 sieve, turn uniform rear and water sieve and be placed in oscillatory type tea leaf tedder together
On, fast vibration wave is blue or green 20~30 times, 2~3 minutes time, places 3~4 small machines at present, obtains unrestrained leafiness；
(5) the unrestrained leafiness obtained by step (4) is placed in the fragrance extracting machine of 180 DEG C~200 DEG C of temperature quick heating 3~5 in right amount
Minute；
(6) the unrestrained leafiness is placed in kneading machine light pressurization and kneaded 5~7 minutes while hot, treats tealeaves in machine under half volume bar shaped,
Obtain moulding leaf；
(7) moulding leaf obtained by step (6) is placed in the dryer that temperature is 100 DEG C~110 DEG C and dried, drying time 60
~90 minutes, dry to tealeaves moisture content 5%~6%；
(8) tealeaves obtained by step (7) is placed in drying 10 minutes in the dryer that temperature is 90 DEG C~100 DEG C, you can
To finished product.
Embodiment 2
A kind of preparation method of fragrance of a flower white tea, comprises the following steps：
(1) the golden tree peony tea fresh leaves of a bud two, three leaves are uniformly spread by 0.75~1.0 kilogram/square metre stand leaf amount
On water sieve, put outdoor daylight and wither loss of weight 2%~3%, during which turn one to twice, to when showing at the beginning of dark brownish green slightly discoloration, delicate fragrance
Immigration is withered indoor spreading for cooling；
(2) withering leaf is subjected to shake green grass or young crops；Specially：The withering leaf is placed in shake green grass or young crops machine barrel, withering leaf, which is accounted for, to be shaken
Blue or green machine barrel internal volume 1/2~2/3, by 10 revs/min of shake green grass or young crops, after 2~3 minutes shake green grass or young crops time, green gas is strong, delicate fragrance appears at present
Machine；
(3) withering leaf after shake green grass or young crops is placed on water sieve by stand kilogram/square metre of leaf amount 0.75~1.0 and withered in the room that withers
Wither, control wither 20~24 DEG C of room indoor temperature, relative temperature 55%~75%, withering time 24~30 hours；Wither to bud
Pin milli color turns white, leaf color and luster is dark green, dark green or grayish green by light green turn, and bud point or spray are in " sticking up tail " shape, leaf Zhang Chuijuan, green gas
Disappear, tea perfume is overflowed, hand touches withering leaf and slightly has needle-holding hand sense, fresh leaf is withered loss of weight 50%~55%, withering leaf moisture content is about
40%-45% degree；
(4) by step (3) gained withering leaf 5 sieve and 1 sieve, turn uniform rear and water sieve and be placed in oscillatory type tea leaf tedder together
On, fast vibration wave is blue or green 20~30 times, and 2~3 minutes time, placement treats that green gas disappears, give off a strong fragrance machine at present for 3~4 hours, obtains
Unrestrained leafiness；
(5) the unrestrained leafiness obtained by step (4) is placed in the fragrance extracting machine of 180 DEG C~200 DEG C of temperature quick heating 3~5 in right amount
Minute；
(6) the unrestrained leafiness is placed in kneading machine light pressurization and kneaded 5~7 minutes while hot, treats tealeaves in machine under half volume bar shaped,
Obtain moulding leaf；
(7) moulding leaf obtained by step (6) is placed in the dryer that temperature is 100 DEG C~110 DEG C and dried, drying time 60
~90 minutes, dry to hand wipe to sop up liquid stranding tealeaves it is powdered, tealeaves moisture content 5%~6%；
(8) tealeaves obtained by step (7) is placed in drying 10 minutes in the dryer that temperature is 90 DEG C~100 DEG C, you can
To finished product.
Embodiment 3
A kind of preparation method of fragrance of a flower white tea, it using a bud two, the golden tree peony fresh leaves of tea plant of three leaves as raw material, daylight withers,
Shake green grass or young crops, the regulation and control of indoor micro- domain wither, vibrate unrestrained blue or green, high temperature at the beginning of baking, knead, dry while hot, picking and pick the methods such as multiple fire and be made,
Specifically include following steps：
(1) the golden tree peony tea fresh leaves of a bud two, three leaves are uniformly spread by 0.75~1.0 kilogram/square metre stand leaf amount
On water sieve, put outdoor daylight and wither loss of weight 2%~3%, during which turn one to twice, to when showing at the beginning of dark brownish green slightly discoloration, delicate fragrance
Immigration is withered indoor spreading for cooling.
(2) by the cool withering leaf shake green grass or young crops machine barrel to room temperature, withering leaf account for rocking green cylinder internal volume 1/2~2/3, by 10 turns/
Green gas is strong after minute 2~3 minutes shake green grass or young crops time, delicate fragrance appears machine at present and is placed in by stand kilogram/square metre of leaf amount 0.75~1.0
Water sieve restocking is withered.
(3) regulate and control the room epidemic disaster that withers using air-conditioning, dehumidifier, control 20~24 DEG C of room indoor temperature of withering, it is relatively warm
Degree 55%~75%, withering time 24~30 hours.Wither dark green, dark green by light green turn to bud pin milli color turns white, leaf opens color and luster
Or it is grayish green, bud point or spray are in " sticking up tail " shape, and leaf Zhang Chuijuan, green gas regression, tea perfume are overflowed, and hand touches withering leaf and slightly has needle-holding hand sense,
Fresh leaf is withered loss of weight 50%~55%, the degree that withering leaf moisture content is about 40%-45%.
(4) withering leaf 5 is sieved and a sieve, turns uniform rear and water sieve and be placed in together on the leafiness of oscillatory type stand, start machine,
Fast vibration wave is blue or green 20~30 times, and 2~3 minutes time, placement treats that green gas disappears, give off a strong fragrance machine at present for 3~4 hours.
(5) appropriate unrestrained leafiness is placed in the fragrance extracting machine of 180 DEG C~200 DEG C of temperature quick heating 3~5 minutes, it is therefore an objective to
Remove the peculiar smell such as removing green gas.
(6) unrestrained leafiness is placed in kneading machine light pressurization and kneaded 5~7 minutes while hot, treats tealeaves in machine under half volume bar shaped.
(7) moulding leaf is placed in the dryer that temperature is 100 DEG C~110 DEG C and dried, and dries 60~90 minutes defensive positions and wipes stranding to sop up liquid
Tealeaves is powdered, moisture content 5%~6%.
(8) tealeaves remove wax leaf, red, stalk and non-tea field trash, pick the tealeaves picked be placed in temperature be 90 DEG C~
Drying 10 minutes in 100 DEG C of dryer, you can obtain finished product.
In summary, white tea obtained by the preparation method for the fragrance of a flower white tea that the present invention is provided, it is with the leaf high-perfume type of a bud two or three
Tea tree breed gold tree peony fresh leaf is raw material, withered through daylight, slight shake green grass or young crops, indoor micro- domain regulation and control are withered, vibrate wave green grass or young crops, high temperature at the beginning of
Dry, knead, dry while hot, picking and pick the methods such as multiple fire and be made, the slightly contracting folding of gained white tea profile leaf is in partly rolling up bar shaped, color
The dark green band in pool is brown, and the fragrance of a flower is aobvious, and without green gas, flavour is sweet and pure, and soup look is deep yellow limpid, and tea residue leaf is complete bright.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalents that bright description is made, or the technical field of correlation is directly or indirectly used in, similarly it is included in this hair
In bright scope of patent protection.
Claims (5)
1. a kind of preparation method of fragrance of a flower white tea, it is characterised in that comprise the following steps：
(1) tea fresh leaves are put into outdoor daylight to wither after loss of weight 2%~3%, immigration spreading for cooling in room of withering obtains withering leaf；
(2) withering leaf is subjected to shake green grass or young crops, by 10 revs/min of shake green grass or young crops, 2~3 minutes shake green grass or young crops time；
(3) withering leaf after shake green grass or young crops is placed on water sieve, withered, control wither 20~24 DEG C of room indoor temperature, relative temperature
55%~75%, withering time 24~30 hours；
(4) by the sieve of withering leaf 5 obtained by step (3) and 1 sieve, it is placed in together on oscillatory type tea leaf tedder with water sieve after turning uniformly, soon
Speed vibration wave is blue or green 20~30 times, 2~3 minutes time, places 3~4 hours, obtains unrestrained leafiness；
(5) the unrestrained leafiness obtained by step (4) is placed in the fragrance extracting machine of 180 DEG C~200 DEG C of temperature quick heating 3~5 minutes in right amount；
(6) the unrestrained leafiness is placed in kneading machine light pressurization and kneaded 5~7 minutes while hot, treats that tealeaves, in machine under half volume bar shaped, must be made
Type leaf；
(7) moulding leaf obtained by step (6) is placed in the dryer that temperature is 100 DEG C~110 DEG C and dried, drying time 60~90
Minute, dry to tealeaves moisture content 5%~6%；
(8) tealeaves obtained by step (7) is placed in drying 10 minutes in the dryer that temperature is 90 DEG C~100 DEG C, you can obtain into
Product.
2. the preparation method of fragrance of a flower white tea according to claim 1, it is characterised in that the step (1) is specially：By one
Bud two, the golden tree peony tea fresh leaves of three leaves are uniformly spread on water sieve by 0.75~1.0 kilogram/square metre stand leaf amount, put outdoor day
Light withers loss of weight 2%~3%, during which turns one to twice, to moving into indoor stand of withering when showing at the beginning of dark brownish green slightly discoloration, delicate fragrance
It is cool.
3. the preparation method of fragrance of a flower white tea according to claim 1, it is characterised in that the step (1) is specially：It is described
Step (3) is specially：Withering leaf after shake green grass or young crops is placed on water sieve, withered, wither 20~24 DEG C of room indoor temperature, phase is controlled
To temperature 55%~75%, withering time 24~30 hours；Wither to bud pin milli color turn white, leaf color and luster by light green turn it is dark green,
Dark green or grayish green, bud point or spray are in " sticking up tail " shape, and leaf Zhang Chuijuan, green gas regression, tea perfume are overflowed, and hand touches withering leaf slightly needle-holding hand
Sense, fresh leaf is withered loss of weight 50%~55%, the degree that withering leaf moisture content is about 40%-45%.
4. the preparation method of fragrance of a flower white tea according to claim 1, it is characterised in that comprise the following steps：
(1) the golden tree peony tea fresh leaves of a bud two, three leaves are uniformly spread in water sieve by 0.75~1.0 kilogram/square metre stand leaf amount
On, put outdoor daylight and wither loss of weight 2%~3%, during which turn one to twice, to being moved into when showing at the beginning of dark brownish green slightly discoloration, delicate fragrance
Wither indoor spreading for cooling；
(2) withering leaf is subjected to shake green grass or young crops；Specially：The withering leaf is placed in shake green grass or young crops machine barrel, withering leaf accounts for vibration machine
Cylinder internal volume 1/2~2/3, by 10 revs/min of shake green grass or young crops, after 2~3 minutes shake green grass or young crops time, green gas is strong, delicate fragrance appears machine at present；
(3) withering leaf after shake green grass or young crops is placed on water sieve by stand kilogram/square metre of leaf amount 0.75~1.0 and withered in the room that withers, controlled
Make wither 20~24 DEG C of room indoor temperature, relative temperature 55%~75%, withering time 24~30 hours；Wither to bud pin milli color
Turn white, leaf color and luster it is dark green, dark green or grayish green by light green turn, bud point or spray are in " sticking up tail " shape, leaf Zhang Chuijuan, green gas disappears,
Tea perfume is overflowed, and hand touches withering leaf and slightly has needle-holding hand sense, and fresh leaf is withered loss of weight 50%~55%, and withering leaf moisture content is about 40%-
45% degree；
(4) by the sieve of withering leaf 5 obtained by step (3) and 1 sieve, it is placed in together on oscillatory type tea leaf tedder with water sieve after turning uniformly, soon
Speed vibration wave is blue or green 20~30 times, and time 2-3 minute, placement treats that green gas disappears, give off a strong fragrance machine at present, obtains unrestrained green grass or young crops for 3~4 hours
Leaf；
(5) the unrestrained leafiness obtained by step (4) is placed in the fragrance extracting machine of 180 DEG C~200 DEG C of temperature quick heating 3~5 minutes in right amount；
(6) the unrestrained leafiness is placed in kneading machine light pressurization and kneaded 5~7 minutes while hot, treats that tealeaves, in machine under half volume bar shaped, must be made
Type leaf；
(7) moulding leaf obtained by step (6) is placed in the dryer that temperature is 100 DEG C~110 DEG C and dried, drying time 60~90
Minute, dry to hand wipe to sop up liquid stranding tealeaves it is powdered, tealeaves moisture content 5%~6%；
(8) tealeaves obtained by step (7) is placed in drying 10 minutes in the dryer that temperature is 90 DEG C~100 DEG C, you can obtain into
Product.
5. the white tea according to made from the preparation method of any one of Claims 1-4 fragrance of a flower white tea.
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| CN201710212703.4A CN106954690A (en) | 2017-04-01 | 2017-04-01 | A kind of preparation method of fragrance of a flower white tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142595A (en) * | 2018-01-10 | 2018-06-12 | 信阳农林学院 | A kind of preparation method of Xinyang white tea |
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN112314731A (en) * | 2020-11-27 | 2021-02-05 | 诸暨市石笕茶叶专业合作社 | Novel white tea making process |
| CN113317366A (en) * | 2021-05-07 | 2021-08-31 | 福建圣荃贸易有限公司 | Processing technology of flower-flavor white tea |
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| CN101664082A (en) * | 2009-09-15 | 2010-03-10 | 福建品品香茶业有限公司 | Fragrant white peony tea and production process thereof |
| CN102187918A (en) * | 2011-06-23 | 2011-09-21 | 福鼎市芳茗茶业有限公司 | New process for making white tea |
| CN102599271A (en) * | 2011-12-15 | 2012-07-25 | 福建省农业科学院茶叶研究所 | Preparation method of white tea |
| CN104757149A (en) * | 2015-03-26 | 2015-07-08 | 成都市碧涛茶业有限公司 | Preparation process for white tea |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664082A (en) * | 2009-09-15 | 2010-03-10 | 福建品品香茶业有限公司 | Fragrant white peony tea and production process thereof |
| CN102187918A (en) * | 2011-06-23 | 2011-09-21 | 福鼎市芳茗茶业有限公司 | New process for making white tea |
| CN102599271A (en) * | 2011-12-15 | 2012-07-25 | 福建省农业科学院茶叶研究所 | Preparation method of white tea |
| CN104757149A (en) * | 2015-03-26 | 2015-07-08 | 成都市碧涛茶业有限公司 | Preparation process for white tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142595A (en) * | 2018-01-10 | 2018-06-12 | 信阳农林学院 | A kind of preparation method of Xinyang white tea |
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN112314731A (en) * | 2020-11-27 | 2021-02-05 | 诸暨市石笕茶叶专业合作社 | Novel white tea making process |
| CN113317366A (en) * | 2021-05-07 | 2021-08-31 | 福建圣荃贸易有限公司 | Processing technology of flower-flavor white tea |
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