CN107494788A - The technique that a kind of loosening pressure makes white tea - Google Patents
The technique that a kind of loosening pressure makes white tea Download PDFInfo
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- CN107494788A CN107494788A CN201710901849.XA CN201710901849A CN107494788A CN 107494788 A CN107494788 A CN 107494788A CN 201710901849 A CN201710901849 A CN 201710901849A CN 107494788 A CN107494788 A CN 107494788A
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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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Abstract
The present invention discloses the technique that a kind of loosening pressure makes white tea, comprises the following steps：The loose tea white tea finished product that selection water content is 2 3% is positioned over standby in fixed bin；The fixed bin for containing loose tea white tea finished product is softened by vapor, the humidity of loose tea white tea finished product is represented that softening is completed at 55 60%；Loose tea white tea finished product after softening needs directly to carry out loosening pressure sizing；Loose tea white tea finished product in fixed bin after loosening pressure body hammer pressure bulk density in 300kg/m3To 350kg/m3Between white tea finished product；The loosening pressure white tea of packaging shaping needs to be dehydrated immediately, dewatering is electric heating drying dehydration, loosening pressure white tea after will packing is put into electric drier, is dehydrated by the drying mode heated slowly, the process of dehydration will have lost tea leaf quality by the disengaging of moisture.The best fresh quality characteristic may just as well for retaining white tea of the technique of the present invention；The technique of the present invention is single bubble white tea independent packaging, can more preferably accomplish quantitative use.
Description
Technical field
The present invention relates to Tea Industry production field, is made especially suitable for white tea, and processing white tea is made using loosening pressure method.
Background technology
White tea belongs to micro- fermented tea, is traditional well-known tea of Chinese tea grower's initiative, the manufacture craft of existing white tea is adopted dark brownish green
It is to wither, bakee without finishing or kneading after plucking（Or dry in the shade）, pick pick, the process such as multiple fire.With profile bud milli is complete or bud
Ye Lianzhi, milli is draped over one's shoulders all over the body, milli is fragrant clear fresh, and soup look is yellowish green limpid, and light time sweet quality characteristic of flavour, the texture of this white tea claims
Felt well to be fresh.The white tea of China has silver tip pekoe, white peony, Shou Mei（Tribute eyebrow）It is in Fuding, Fujian Province, has stable political situation, pine Deng, major production areas
The ground such as small stream, Jianyang, Yunnan Jing Gu.
White tea processing and fabricating well after have two kinds of preserving types under normal circumstances, one kind is to dissipate, i.e., directly enter bag or
Vanning is stored, and another kind is by being pressed into round pie, referred to as tea cake.Both approaches are all both advantageous and disadvantageous, and bulk storage is
Conveniently take, it is necessary to how much take out how much, but volume is unfavorable for transport greatly and freight charges are high, is also unfavorable for protecting remaining tealeaves
Shield；The maximum feature of tea cake is easy for transporting, and it is overall preserve, but take and sustainable protection to remaining tea leaves on also have it is all
It is more bad.Patent of the present invention is that one kind is directed to white tea feature, and the technique packed by loosening pressure mode to single bubble tealeaves is this
It is the fresh refreshing quality for retaining white tea that technology mode, which obtains tealeaves, is beneficial to take and preserve and transport again, greatly improves making for white tea
The property used.
The content of the invention
It is an object of the invention to provide the technique that a kind of loosening pressure makes white tea.
The object of the present invention is achieved like this, and described loosening pressure makes the technique of white tea, comprises the following steps：
First step：Feeding
Choose water content be 2-3% loose tea white tea finished product be positioned over it is standby in fixed bin, fixed bin be a funnel shaped fixation
Box, the above are loudspeaker openings, are connected with cylinder below, and the inner chamber of cylinder is square or circular cavity, and the use of cylinder bottom surface can take off
From spacer it is closed, spacer is provided with through hole；
Second step：Softening
It is frangible, it is impossible to which that direct pressing is, it is necessary to carry out sofening treatment because the loose tea white tea finished product of selection is relatively dried；
Softening is carried out by 100 DEG C of vapor, will contain and hole is placed on the fixed bin of loose tea white tea finished product
On desk, the hole of desk and the steam outlet of steam evaporator connect, the through-hole alignment of the spacer below fixed bin
The hole of desk, opening steam evaporator makes vapor from through hole of the hole through spacer of desk to the loose tea in fixed bin
White tea finished product is softened, 8 seconds time, the humidity of loose tea white tea finished product is represented that softening is completed in 55-60%；
Because the bad quality for directly destroying tealeaves of softening, it is that softening is insufficient when humidity is less than 55%, determines in following loosening pressures
Fannings occurs during type, fannings is very big to the adverse effect of tealeaves, is not only product picture, the prior millet paste color made tea and mouth
It is sympathetic impure；Humidity is too high, be excessively to soften during higher than 60%, softening too, be exactly tealeaves and can enter yeastiness, release
The fresh perfume (or spice) of white tea finished product, such quality of white tea just become very bad, fragrance and millet paste quality when brewing just without
Ensure；
Time must be at 8 seconds, because humidity when reaching 55-60% and the requiring when time is few, the actually entirety in fixed bin
Humidity environment is quickly too high, and vapor is too big, can allow belong in itself the white tea excessive fermentation of micro- fermentation for fermented tea, even
Deeply fermented tea；If the time is oversize, just allowed more than 8 seconds humidity reach 55-60% requirement when, actually add white tea finished product with
Time of contact of moisture, and can cause to release the fresh perfume (or spice) of white tea finished product in advance, and also can excessive fermentation be fermented tea even
It is deeply fermented tea；
Third step：Loosening pressure is shaped
Loose tea white tea finished product after softening needs directly to carry out loosening pressure sizing；
Loosening pressure refers to there is compressing but less tight method to tealeaves, loosening pressure method loosening pressure body hammer, loosening pressure sizing
Hammer is made of wood, including the hammer body of handle and wood, hammer body are built-in with iron block so that loosening pressure body hammer can reach certain
The shapes and sizes of weight, the hammer body shape of loosening pressure body hammer and the cylinder intracavity of fixed bin match so that loosening pressure body hammer
It can insert in the cylinder intracavity of fixed bin, and the bulk density after loosening pressure body hammer pressure of the loose tea white tea finished product in fixed bin is existed
300kg/m3To 350kg/m3Between white tea finished product；
Concretely comprise the following steps：Fixed bin equipped with the white tea finished product after softening is placed on the desktop for being covered with package paper, then taken out
Spacer is opened, the wooden bottom that its hammer body in fixed bin is stretched into by loosening pressure body hammer is determined the white tea finished product after softening
Type, loosening pressure, shape, make the white tea finished product bulk density in fixed bin in 300kg/m after loosening pressure3To 350kg/m3Between；
White tea finished product is released fixed bin by the white tea finished product after loosening pressure technique just into loosening pressure white tea using loosening pressure body hammer
The sizing passage of following cylinder, what the loosening pressure white tea for releasing sizing passage directly inserted that the bottom of fixed bin is equipped with is packed for
Paper is packed, and packaging speed is fast, otherwise the possible resilience of the white tea after loosening pressure, and packaging dynamics is light, it is impossible to destroys tealeaves, also
There is tealeaves now to belong to moisture state, it is necessary to enter next dehydration as early as possible, the tealeaves otherwise moistened can further be sent out
Ferment is entered immersion, can all destroy tea leaf quality；
Four steps：Dehydration
The loosening pressure white tea of packaging shaping needs to be dehydrated immediately, and dewatering is that electric heating drying is dehydrated, the pine after will packing
Pressure white tea is put into electric drier, is dehydrated by the drying mode heated slowly, particular technique index is：After being finally completed dehydration
The water content of loosening pressure white tea is 4%；Whole dehydration needs 24 hours；
This 24 hours are divided into three time zones, and the dewatering state and drying baker temperature change in three time zones are specially：First time zone
It is that drying temperature is 60 DEG C, makes water content of tea be 20% from 18 points to 6；Second time zone is that drying temperature is from 6 points to 14
70 DEG C, make water content of tea be 8%；3rd time zone is that drying temperature is 75 DEG C, makes water content of tea be 5% from 14 points to 16；
The dehydration in so timesharing area allows tealeaves to be slowly dehydrated, and can keep the fragrance of tealeaves, otherwise too fast or do not grasp dehydration
Process, the process of dehydration will have lost tea leaf quality by the disengaging of moisture.
Described technique, it is characterised in that：Sizing, loosening pressure are made using hammer, and it is as follows to hammer step processed into shape：Hammer system is to use one
0.5 kilogram of loosening pressure body hammer, system is hammered into shape from the upper vertically finished product white tea into fixed bin using the weight of loosening pressure body hammer in itself
Under two, first time is that loosening pressure hammers, and strength is 250 Ns, and the margin of error is within ± 10 Niu Li；Second time is that sizing hammers, power
Measure as 260 Ns, the margin of error is within ± 5 Niu Li；So do rear loosening pressure strength just, the excessive tealeaves of loosening pressure strength can be broken
It is bad, loosening pressure strength deficiency loosening pressure not into；The strength of second time sizing hammering is slightly larger than the loosening pressure hammer power under first, under first
Loosening pressure hammering after finished product white tea be in resilient state, by second time shape hammer reinforcing just show substantially without resilience
As so the hammer power of sizing is slightly larger than the loosening pressure hammer power under first.
In first step：Loose tea white tea finished weight in fixed bin is 5 grams；The inner chamber of cylinder in fixed bin is side
Shape, its length × width × height are 0.042 meter × 0.042 meter × 0.1 meter.
1st, it is that white tea finished product to be solved dissipates problem, is unfavorable for transporting because dissipating white tea, is also unfavorable for remaining tea
Leaf is protected.White tea finished product is by withering, bakeing（Or dry in the shade）, pick pick, it is actual after the process such as multiple fire be all very clear-cut, do not have
What lubricant nature and toughness, and white tea finished product is also substantially lobate in piece, packaging process and will be gone to sticks and staves using process is careless slightly,
What is influenceed after going to sticks and staves is not only the product picture of tealeaves, and is also important destruction to quality, therefore the white tea finished product of the present invention is loose
Pressure technique, while the fresh refreshing quality of tealeaves can be remained with very well, and can guarantee that brew after complete bar rope is presented, reach best
Rope bar, instant packed, transport and use.
2nd, it is that white tea finished product to be solved presses tea cake problem is made, because tea cake white tea is by made of pressing, although
Good packaging, good luck is defeated, but tea cake is generally relatively tight, and will stab the sharp instruments such as knife by special tea cake when using every time is dug
Take, so i.e. bring inconvenience, while be to remaining tealeaves it is destructive, and tealeaves and sheet and strip-like-shaped with regard to broken
Fall, what is influenceed after going to sticks and staves is not only the product picture of tealeaves, and is also important destruction to quality, loose tea after compaction, overall tea
Soup is dense, and fresh refreshing and sweet taste is covered substantially；When brewing the tealeaves that tea cake is stabbed, due to being impacted process, it is necessary to brew repeatedly
After tealeaves could be allowed to unclamp, quality again by significant impact.Therefore the white tea finished product loosening pressure technique of the present invention, and be single
Manufacture craft is steeped, while the fresh refreshing quality of tealeaves can be remained with very well, remaining tea leaves is greatly protected, is especially advantageous for using.
Beneficial effect of the present invention：
1st, the technique of the present invention is loosening pressure, the best fresh quality characteristic may just as well for retaining white tea；
2nd, the technique of the present invention is single bubble white tea independent packaging, can more preferably accomplish quantitative use, be also beneficial to not to remaining tea
The generation of leaf destroys, while avoids tealeaves excessive or very few to putting；
3rd, the tealeaves of the technique of the present invention is advantageous to take and preserves and transport, and greatly improves the usability of white tea, and conveniently
Consumption, expands the popularization of white tea；
4th, the white tea of the technique of the present invention is easy to brew, and just can allow tealeaves spread apart in the first bubble that boiling water is swept away, discharge tea
Perfume (or spice), ensure quality of white tea.
Brief description of the drawings
Fig. 1 is the front view of the present invention.
Fig. 2 is Fig. 1 overlooking the structure diagram.
Fig. 3 is the upward view that the bottom of the present invention is sealed with spacer.
Fig. 4 is the structural representation of the loosening pressure body hammer used in the present invention.
Fig. 5 is the structural representation of the spacer in Fig. 3.
Fig. 6 is the structural representation that the loosening pressure of the present invention makes the softening plant used in white tea.
Fig. 7 is the separation distributed architecture schematic diagram that the loosening pressure of the present invention makes the loosening pressure shaping equipment used in white tea.
Embodiment
With reference to embodiment, the present invention will be described in detail：
First step：Feeding
The loose tea white tea finished product that selection needs, white tea finished product is all loose tea（Loose tea）, its water content is about 2-3%, belongs to dry
Dry type product, product white tea is often soaked as 5 grams, the loose tea white tea finished product of selection is positioned over standby on fixed bin, and fixed bin is a leakage
The fixed bin of bucket shape shape, the above be loudspeaker opening, be connected with cylinder below, and the inner chamber 1 of cylinder is square or circular cavity, this hair
Shape is square cavity in bright figure, and cylinder bottom surface is closed using departing spacer 2, sees Fig. 1, Fig. 2, Fig. 3 and Fig. 5.
Second step：Softening
It is frangible, it is impossible to which that direct pressing is, it is necessary to carry out sofening treatment because the loose tea white tea finished product of selection is relatively dried；
Softening is carried out by 100 DEG C of vapor, will contain and hole is placed on the fixed bin of loose tea white tea finished product
On desk, the hole of desk and the steam outlet of steam evaporator connect, and the bottom surface of fixed bin uses departing isolation
Piece 2 is closed, and spacer 2 is provided with through hole 3, and the through hole 3 of spacer 2 is directed at the hole of desk, and opening steam evaporator makes water
Steam softens from through hole of the hole of desk through spacer 2 to the loose tea white tea finished product in fixed bin, 8 seconds time, makes to dissipate
The humidity of tea white tea finished product represents that softening is completed in 55-60%.
Soften work system and standard is critically important, be the key point place of technology, because softening is bad directly to destroy tealeaves
Quality, it is that softening is insufficient when humidity is less than 55%, fannings occurs in compacting, fannings is very big to the adverse effect of tealeaves, no
Only it is product picture, prior the millet paste color made tea and mouthfeel are with regard to impure；Humidity is too high, is excessively to soften during higher than 60%, softening
When too, be exactly that tealeaves can enter yeastiness, release the fresh perfume (or spice) of white tea finished product, such quality of white tea just becomes very not
Good, the fragrance and millet paste quality when brewing are just without guarantee.
Time must be at 8 seconds, because humidity when reaching 55-60% and the requiring when time is few, actually in fixed bin
Overall humidity environment is quickly too high, and vapor is too big, can allow belong in itself the white tea excessive fermentation of micro- fermentation for fermented tea, very
To being deeply fermented tea；If the time is oversize, just allowed more than 8 seconds humidity reach 55-60% requirement when, actually add white tea into
Time of contact of product and moisture, and can cause to release the fresh perfume (or spice) of white tea finished product in advance, and also can excessive fermentation be fermented tea
Even deeply fermented tea；
8 seconds time is proved by the experiment of inventor, makes the humidity of loose tea white tea finished product in 55-60% condition standard be best
The standard of loosening pressure white tea of the present invention is made, that is, reaches bating effect, keeps white tea quality of finished again.
The softening of above-mentioned white tea finished product, device as shown in Figure 6 can be used, fixed bin 6 is placed on to the table of a hole 7
On son 10, the hole of desk is connected with the steam outlet of steam evaporator 8, and the bottom surface of fixed bin uses departing isolation
Piece 2 is closed, and spacer 2 is provided with through hole 3, and the through hole 3 of spacer 2 is directed at the hole of desk, and opening steam evaporator 8 makes water
Steam carries out soft from the loose tea white tea finished product in fixed bin of through hole of the hole of desk through spacer 2 to built-in white tea finished product
Change.
Third step：Loosening pressure is shaped
White tea finished product after softening needs directly to be shaped, and sizing is also packaging process simultaneously, so loosening pressure sizing is real
Border includes three sizing, loosening pressure, packaging contents；
Specially by the white tea finished product after the above-mentioned softening mounted in fixed bin（Single part）Loosening pressure sizing is carried out, fixed bin is a leakage
The fixed bin of bucket shape shape, the above be loudspeaker opening, be connected with cylinder below, and the inner chamber 1 of cylinder is square or circular cavity, this hair
Shape is square cavity in bright figure, and cylinder bottom surface is closed using departing spacer 2, and spacer 2 is provided with through hole 3, sees
Fig. 1, Fig. 2, Fig. 3 and Fig. 5；White tea finished product after when fixed bin and wherein softening is placed on the desktop for being covered with package paper, then
Spacer is taken out out, is shaped by loosening pressure body hammer, loosening pressure, sizing, loosening pressure finish, and reuse loosening pressure body hammer and push away white tea finished product
Go out the sizing passage of the cylinder of fixed bin bottom, the bottom for inserting fixed bin is equipped with package paper, treats white tea finished product loosening pressure
Sizing work system is just completed after the folding for directly carrying out having skill by wrapping paper afterwards.
Loosening pressure refers to there is compressing but less tight method to tealeaves, and loosening pressure body hammer 4 is made of wood, sees figure
4, including handle and hammer body, hammer body be built-in with iron block 5 so that loosening pressure body hammer 4 can reach certain weight, loosening pressure body hammer 4
Hammer body shape and the shapes and sizes of cylinder intracavity of fixed bin match so that loosening pressure body hammer can insert the post of fixed bin
In intracoelomic cavity, and make to be put into the white tea finished product in fixed bin through loosening pressure body hammer 4 pressure after bulk density in 300kg/m3Extremely
350kg/m3Between.
The bulk density of loose heap when white tea finished product has just inserted fixed bin is 31.25 kg/m3, after loosening pressure technique
The bulk density of white tea finished product is 312.5 kg/m3, calculation formula is：0=m/V ' of ρ ' 0, in formula：ρ ' 0 is bulk density, kg/
m3;M is quality of the material in a constant volume device, kg;V ' 0 is the stacking volume of material（Volume）, m is to include void among particles
With the cumulative volume including particle internal void（Non- laminate product：0.042 × 0.042 × 0.1=0.00016 cubic metre, weight
0.005kg, height 10cm, volume after compacting：0.01 × 0.04 × 0.04=0.000016 cubic metre, height 1cm）.
The bulk density of white tea finished product is needed to be grasped in 300kg/m after loosening pressure technique3To 350kg/m3Between, accumulation
Density is too high, and tealeaves has reformed into very much compacting pressing or the tea cake compared with compacting pressing in fact；The too low then tealeaves of bulk density is too loose, can not
Shaping, is still resulted in frangible in the case of slightly external force.
By applicant test the loosening pressure technique that must issue a certificate after the bulk density of white tea finished product need to be grasped in 300kg/
m3To 350kg/m3Between preferably, have certain degree of packing in this section tealeaves, while the space between every tealeaves is reasonable,
Transport usually and using when run into external force below 20 Ns when can digest substantially, without destroying tealeaves, be not likely to produce broken
Tea.
One important work system of loosening pressure technique is hammer system, and preferably hammering mode processed into shape is：Shaped using one 0.5 kilogram of loosening pressure
Hammer, using the weight of loosening pressure body hammer in itself under the upper vertically finished product white tea hammer system two into fixed bin, first time is loosening pressure
Hammering, strength are 250 Ns, and alignment error amount is ± 10 Niu Li；Second time is sizing hammering, and strength is 260 Ns, alignment error amount
It is ± 5 Niu Li.Inventor so does rear loosening pressure strength just by the way that experiment is verified, and the excessive tealeaves of loosening pressure strength can be broken
It is bad, loosening pressure strength deficiency loosening pressure not into；The strength of second time sizing is slightly larger than the first lower loosening pressure strength, and the loosening pressure under first is hammered into shape
Hit rear finished product white tea and be in resilient state, the reinforcing by second time sizing hammering does not just have rebound phenomenon substantially, so fixed
The hammer power of type is slightly larger than the loosening pressure hammering under first.If aforesaid way realizes difficult, loosening pressure body hammer can be increased
Weight, iron block 5 can be made also to be changed to lead to increase weight, for example the weight of loosening pressure body hammer is：1 kilogram, 1.5 public affairs
Jin, 2 kilograms, 2.5 kilograms, 3 kilograms etc., as long as achieving the goal：I.e. first time is that loosening pressure hammers, strength 250
Ox, alignment error amount are ± 10 Niu Li；Second time is sizing hammering, and strength is 260 Ns, and alignment error amount is ± 5 Niu Li.If also
Fail of one's purpose：Loosening pressure body hammer top can be also connected to a device that can do upper and lower mechanical movement（Routine techniques, than
Such as hammering device）On carry out acceleration and move downward, to achieve the goal.The emphasis of the present invention is under hammering two, if having under more than two
Tealeaves may be hammered into shape rotten, influence tea leaf quality and mouthfeel, if hammering sizing loosening pressure can not fully achieve.
White tea finished product after loosening pressure technique directly utilizes the wrapping paper being placed on below fixed bin just into loosening pressure white tea
Packed, packaging process is Manual Packaging, although simple but still there are technical requirements, packaging speed is fast, otherwise after loosening pressure
White tea may resilience, packaging dynamics is light, it is impossible to destroys tealeaves, tealeaves also now belongs to moisture state, it is necessary to as early as possible
Into next step, the tealeaves otherwise moistened can further be fermented or be entered immersion, can all destroy tea leaf quality.
Above-mentioned loosening pressure sizing can use device as shown in Figure 7, and the white tea finished product after softening in fixed bin is shaped, pine
Pressure：Being covered with the desktop of package paper 9 of desk 10 is placed on built with the fixed bin 6 of the white tea finished product after softening, is then taken out out
Spacer（The now hole 7 of the bottom opening misalignment desktop of fixed bin, it is placed on flat be covered with the desktop of package paper 9
It is easy to loosening pressure）, shaped by loosening pressure body hammer, loosening pressure, sizing, loosening pressure finish, and reuse loosening pressure body hammer and push away white tea finished product
Go out the sizing passage of the cylinder of fixed bin bottom, the bottom for inserting fixed bin is equipped with package paper, treats white tea finished product loosening pressure
Sizing work system is just completed after the folding for directly carrying out having skill by wrapping paper afterwards.
Four steps：Dehydration
The loosening pressure white tea of packaging shaping needs to be dehydrated immediately, and dewatering is electric heating drying dehydration, and it is white will to pack loosening pressure
Tea is put into electric drier, is dehydrated by the drying mode heated slowly, particular technique index is：
The water content of loosening pressure white tea is packed about 50% or so, the water content for the loosening pressure tea being finally completed after dehydration is 4%；
Whole dehydration needs 24 hours；
This 24 hours are divided into three time zones, and the dewatering state and drying baker temperature change in three time zones are specially subordinate list 1：First
Time zone is that drying temperature is 60 DEG C, makes water content of tea be 20% from 18 points to 6；Second time zone is that temperature is dried from 6 points to 14 points
Spend for 70 DEG C, make water content of tea be 8%；3rd time zone is that drying temperature is 75 DEG C, makes the water content of tea be from 14 points to 16
5%。
The dehydration in so timesharing area allows tealeaves to be slowly dehydrated, because the fragrance containing tealeaves in moisture, is mainly contained cis-
3- hexenes vinyl acetate, trans- 2- hexenoic acids, dimethyl sulfide, phenmethylol, benzyl carbinol, geraniol, linalool and its oxide, flores aurantii
The tertiary alcohol, along the aroma substance such as jasmone, purple trailing plants ketone, Pyrazine, pyroles, indoles, alditol class, these compositions not only allow tealeaves
Fragrance with newly picked and processed tea leaves, while where being also tealeaves the reason for can persistently distributing tea perfume, if too fast or do not grasp de-
The process of water, the process of dehydration will have lost tea leaf quality by the disengaging of moisture.
Subordinate list 1：
| Time zone | Play the time | To the time | Drying baker temperature | Water content of tea |
| First time zone | 18：00 | 6：00 | 60 degree | 20% |
| Second time zone | 6：00 | 14：00 | 70 degree | 8% |
| 3rd time zone | 14：00 | 16：00 | 75 degree | 5% |
After dehydration with the loosening pressure white tea one for packing paper wrapper wrap tealeaves can be directly placed into packing box formed finished product,
Packing box can be square body or circle etc..
Claims (3)
1. a kind of loosening pressure makes the technique of white tea, comprise the following steps：
First step：Feeding
Choose water content be 2-3% loose tea white tea finished product be positioned over it is standby in fixed bin, fixed bin be a funnel shaped fixation
Box, the above are loudspeaker openings, are connected with cylinder below, and the inner chamber of cylinder is square or circular cavity, and the use of cylinder bottom surface can take off
From spacer it is closed, spacer is provided with through hole；
Second step：Softening
It is frangible, it is impossible to which that direct pressing is, it is necessary to carry out sofening treatment because the loose tea white tea finished product of selection is relatively dried；
Softening is carried out by 100 DEG C of vapor, will contain and hole is placed on the fixed bin of loose tea white tea finished product
On desk, the hole of desk and the steam outlet of steam evaporator connect, the through-hole alignment of the spacer below fixed bin
The hole of desk, opening steam evaporator makes vapor from through hole of the hole through spacer of desk to the loose tea in fixed bin
White tea finished product is softened, 8 seconds time, the humidity of loose tea white tea finished product is represented that softening is completed in 55-60%；
Because the bad quality for directly destroying tealeaves of softening, it is that softening is insufficient when humidity is less than 55%, determines in following loosening pressures
Fannings occurs during type, fannings is very big to the adverse effect of tealeaves, is not only product picture, the prior millet paste color made tea and mouth
It is sympathetic impure；Humidity is too high, be excessively to soften during higher than 60%, softening too, be exactly tealeaves and can enter yeastiness, release
The fresh perfume (or spice) of white tea finished product, such quality of white tea just become very bad, fragrance and millet paste quality when brewing just without
Ensure；
Time must be at 8 seconds, because humidity when reaching 55-60% and the requiring when time is few, the actually entirety in fixed bin
Humidity environment is quickly too high, and vapor is too big, can allow belong in itself the white tea excessive fermentation of micro- fermentation for fermented tea, even
Deeply fermented tea；If the time is oversize, just allowed more than 8 seconds humidity reach 55-60% requirement when, actually add white tea finished product with
Time of contact of moisture, and can cause to release the fresh perfume (or spice) of white tea finished product in advance, and also can excessive fermentation be fermented tea even
It is deeply fermented tea；
Third step：Loosening pressure is shaped
Loose tea white tea finished product after softening needs directly to carry out loosening pressure sizing；
Loosening pressure refers to there is compressing but less tight method to tealeaves, loosening pressure method loosening pressure body hammer, loosening pressure sizing
Hammer is made of wood, including the hammer body of handle and wood, hammer body are built-in with iron block so that loosening pressure body hammer can reach certain
The shapes and sizes of weight, the hammer body shape of loosening pressure body hammer and the cylinder intracavity of fixed bin match so that loosening pressure body hammer
It can insert in the cylinder intracavity of fixed bin, and the bulk density after loosening pressure body hammer pressure of the loose tea white tea finished product in fixed bin is existed
300kg/m3To 350kg/m3Between white tea finished product；
Concretely comprise the following steps：Fixed bin equipped with the white tea finished product after softening is placed on the desktop for being covered with package paper, then taken out
Spacer is opened, the wooden bottom that its hammer body in fixed bin is stretched into by loosening pressure body hammer is determined the white tea finished product after softening
Type, loosening pressure, shape, make the white tea finished product bulk density in fixed bin in 300kg/m after loosening pressure3To 350kg/m3Between；
White tea finished product is released fixed bin by the white tea finished product after loosening pressure technique just into loosening pressure white tea using loosening pressure body hammer
The sizing passage of following cylinder, what the loosening pressure white tea for releasing sizing passage directly inserted that the bottom of fixed bin is equipped with is packed for
Paper is packed, and packaging speed is fast, otherwise the possible resilience of the white tea after loosening pressure, and packaging dynamics is light, it is impossible to destroys tealeaves, also
There is tealeaves now to belong to moisture state, it is necessary to enter next dehydration as early as possible, the tealeaves otherwise moistened can further be sent out
Ferment is entered immersion, can all destroy tea leaf quality；
Four steps：Dehydration
The loosening pressure white tea of packaging shaping needs to be dehydrated immediately, and dewatering is that electric heating drying is dehydrated, the pine after will packing
Pressure white tea is put into electric drier, is dehydrated by the drying mode heated slowly, particular technique index is：After being finally completed dehydration
The water content of loosening pressure white tea is 4%；Whole dehydration needs 24 hours；
This 24 hours are divided into three time zones, and the dewatering state and drying baker temperature change in three time zones are specially：First time zone
It is that drying temperature is 60 DEG C, makes water content of tea be 20% from 18 points to 6；Second time zone is that drying temperature is from 6 points to 14
70 DEG C, make water content of tea be 8%；3rd time zone is that drying temperature is 75 DEG C, makes water content of tea be 5% from 14 points to 16；
The dehydration in so timesharing area allows tealeaves to be slowly dehydrated, and can keep the fragrance of tealeaves, otherwise too fast or do not grasp dehydration
Process, the process of dehydration will have lost tea leaf quality by the disengaging of moisture.
2. technique according to claim 1, it is characterised in that：Sizing, loosening pressure are made using hammer, and it is as follows to hammer step processed into shape：Hammer system
The loosening pressure body hammer using one 0.5 kilogram, using the weight of loosening pressure body hammer in itself from it is upper vertically into fixed bin into
Under product white tea hammer system two, first time is that loosening pressure hammers, and strength is 250 Ns, and the margin of error is within ± 10 Niu Li；Second time is fixed
Set hammer is hit, and strength is 260 Ns, and the margin of error is within ± 5 Niu Li；So do rear loosening pressure strength just, the excessive tea of loosening pressure strength
Leaf can be destroyed, loosening pressure strength deficiency loosening pressure not into；The strength of second time sizing hammering is slightly larger than the loosening pressure hammer force under first
Measure, finished product white tea is in resilient state after the loosening pressure hammering under first, and the reinforcing by second time sizing hammering does not just have substantially
There is rebound phenomenon, so the hammer power of sizing is slightly larger than the loosening pressure hammer power under first.
3. technique according to claim 1 or 2, it is characterised in that：In first step：Loose tea white tea finished product in fixed bin
Weight is 5 grams；The inner chamber of cylinder in fixed bin is square, and its length × width × height is 0.042 meter × 0.042 meter × 0.1 meter.
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Application publication date: 20171222 |