CN107646997A - A kind of processing technology of white tea - Google Patents
A kind of processing technology of white tea Download PDFInfo
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- CN107646997A CN107646997A CN201710973377.9A CN201710973377A CN107646997A CN 107646997 A CN107646997 A CN 107646997A CN 201710973377 A CN201710973377 A CN 201710973377A CN 107646997 A CN107646997 A CN 107646997A
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/51—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture specially adapted for storing agricultural or horticultural products
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present patent application discloses a kind of processing technology of white tea, comprises the following steps, Step 1: dark brownish green on harvesting giant tea tree；Step 2: once wither：Dark brownish green stand is sprinkling upon on slabstone and withered in the sun, is positioned over having been withered on slabstone to the tealeaves that water content is 30% in the water sieve on the air blue frame of ventilation, is statically placed in Indoor Natural and withers；Step 3: fermentation；Step 4: the tune that withers again；Step 5: bake and bank up with earth；Picked Step 6: picking；Step 7: multiple roasting；Step 8: altar is sealed in tinning：Tealeaves after multiple roasting is put into clay tank, closed the lid, is coated in the outside of clay tank with animal blood mixture with the gypsum wet-milling mixed up in advance, smearing thickness seals clay tank between 0.5 ~ 2cm；Step 9: storage.The present invention breaks through new technology after test of many times contrasts from tea processing and storing mode, and the big tree distinctive fragrance of tea of the white tea produced by new technology is obvious, and mouthfeel is thick and heavy, the old fir taste foot of ancient tree tea, more flavor.
Description
Technical field
The present invention relates to tea processing technical field, and in particular to a kind of processing technology of white tea.
Background technology
White tea cradle and main producing region are mainly in the band of Fuding City of Fujian Province one, mainly using Fuding White Milli- Silver Needle Tea kind as processing
Raw material, the preparation method of traditional handicraft are → to wither → to dry → pick through airing to pick → roasting → vanning again by the fresh tea leaf under adopting
7 steps of → warehouse entry.Processing technology is simple, does not fry and does not rub, Tea Polyphenols oxidation is both prevented unlike green tea, also unlike black tea
Promote its oxidation like that, belong to slight primary fermentation, tea shoot is slowly changed naturally, the activity of destructive enzyme, does not allow it to wither naturally
Wither, dry to 8, when 9 one-tenth dry, then bakeed gradually with slow fire, cased after drying.
Current white tea raw material is mainly Fuding White Milli- Silver Needle Tea, and giant tea tree, also known as ancient tea tree, arbor or half arbor type, most
Up to more than 10 meters, Southwestern China area wild resource substantial amounts, kind are rare, widely distributed.Giant tea tree is taken root in relatively deeply,
Artificial watering, fertilizing is not needed, required nutrient own absorption is completed, self-sufficient, therefore tealeaves contained nutritional ingredient phase in itself
To higher.Soil is goed deep into the root set greatly, more conducively absorbs the nutrient of underground deep layer soil, and is converted into nutriment.Therefore
Big tree tea internal substance enriches, and also therefore more resistance to bubble, more fragrance, flavour is mellow, returns sweet promote the production of body fluid for giant tea tree leaf.Compared to it
For its tea, without applying fertilizer, more naturally.Existing big tree tea is processed mainly based on black tea, and be yet there are no as white tea to process
Report.
The content of the invention
The white tea and its processing technology made the invention is intended to provide a kind of big tree tea,.
A kind of processing technology of white tea, comprises the following steps,
Step 1: harvesting fresh leaf：The leaf of a bud one fresh on front and rear giant tea tree or two leaves and a bud are made the Ching Ming Festival harvesting
For raw material；
Step 2: once wither：A, raw material stand is sprinkling upon on slabstone, dried in the sun, untill blade starts to crispatura；
B, the tealeaves after crispaturaing is collapsed in the tune interior of withering of ventilation, is placed in the water sieve on air blue frame, is statically placed in Indoor Natural and withers,
The water content of tealeaves is down to 20~25%, obtain withering leaf；
Step 3: fermentation：Withering leaf in water sieve is merged, piles 15~30cm thickness after fermentation, fermentation time 10
~12h；
Step 4: the tune that withers again：The tealeaves sub-sieve fermented is spread out, wither tune again, and the time is 6~10h；
Step 5: bake and bank up with earth：The tealeaves after adjusting that will wither again is Tumblied Dry, and less than 10% is down to water content；
It is Step 6: selected：Pornographic movie and non-tea debris are rejected, obtain selected leaf；
Step 7: multiple roasting：Selected leaf is put into dryer and roasted again, less than 7% is down to water content；
Step 8: altar is sealed in tinning：Tealeaves after multiple roasting is fitted into clay tank, closed the lid, with gypsum, water and animal blood
Manufactured mixture is coated in the outside of clay tank, and smearing thickness seals clay tank between 0.3~1cm；
Step 9: storage：The clay tank of good seal is put to dry ventilation storage.
The working principle and beneficial effect of the present invention：1st, what is be particular about by traditional white tea is that milli is (tender) fragrant, sorting with tender to be upper,
And what the white tea for setting tea (fresh leaf of giant tea tree) making greatly was particular about is fir taste (the distinctive ancient banksia rose taste of giant tea tree), sorting is moderate,
, should not be too tender based on the leaf of a bud one or two leaves and a bud, it is too tender on the contrary without old fir taste, can not be too old, tealeaves after processing
Millet paste coarse mouthfeel.
2nd, because the blade of big tree tea is larger thicker, petiole and vein is relatively thick and water content is higher, the present invention is in traditional white tea
Manufacture craft on the basis of, using the tune that withers twice, the step of adding fermentation among the tune that withers twice, make the uniform dehydration of tealeaves, it is ensured that
Follow-up processing effect.
3rd, because region is different, improper may result in once is made moist or deposited to the white tea deposited using traditional white tea manner of packing
Its nutrient loss, particularly in the larger place storage of some humidity, it is easy to making moist causes tealeaves rotten or even mouldy,
Retain and do not live original natural nutrition composition, lose the natural flavor and medical value of white tea in itself, thus in packaging material and
Reformed AHP in manner of packing, the multiple finished tea roasted is loaded into clay tank, mixed with gypsum, water and animal blood
Potting altar is covered after uniformly, neither using papery nor plastic bag packaging is used, is most natural manner of packing, in the process of storage
In make tealeaves absorb the distinctive taste of clay tank and produce uniqueness region fragrance.Because the presence of the gypsum in mixture, makes
Mixture has extremely strong absorbent function, can largely be absorbed in the receipts water drying process after sealing altar inside and out space moisture,
Freeze-day with constant temperature in tank is kept, prevents the immersion of outside moisture and peculiar smell.The clay tank formed through high-temperature firing not only appoint by nothing itself
What peculiar smell, and the miscellaneous taste impurity in tealeaves can be absorbed by tiny stomata strength, density after animal blood and gypsum stirring
It is very high, the extraneous moisture of isolation and humidity are entirely capable of, facilitation is played to the later transformation of tealeaves.The present invention is through test of many times
After contrast, new technology is broken through from tea processing and storing mode, the big distinctive fragrance of tree tea white tea produced by new technology is bright
Aobvious, mouthfeel is thick and heavy, old fir taste foot, more flavor.
Further, a withering time of the step 2 is 36~48h.Wither and adjust time control to make in 36~48h
The uniform dehydration of tealeaves is obtained, can more keep the original fragrance of tealeaves itself.
Further, the step 2 is once withered when running into rainy weather, when tealeaves, which withers, adjusts 36h after, tealeaves it is aqueous
When amount remains above 50%, tealeaves is put into dryer to be dried to when water content is down to 20~25% immediately and stopped.It is empty during rainy weather
High humidity in gas, tealeaves dehydration is slow, such as dries not in time, and the tealeaves during adjusting that will make to wither rots.
Further, the parts by weight of mixture are 10~15 parts of gypsum, 25~40 parts of water and animal blood 1 in the step 7
~1.5 parts.Higher water absorption rate can be kept under the ratio, while density is larger after mixture solidification, can preferably completely cut off outer
The immersion of the moisture and peculiar smell on boundary.
Further, animal blood described in the step 7 is pig blood.Pig blood free from extraneous odour, hardness after solidification is mixed with gypsum
Greatly.
Further, the drying ventilation of the step 8 is dry solution cavity.Dry solution cavity humidity is small, ventilation, dry and lucifuge, nothing
Peculiar smell, particularly suitable for the storage of tealeaves, the white tea is drunk for a long time, there is lower internal heat, heat-clearing poison, anti-inflammatory disease, sweating to go to human body
It is wet, relax and stagnant avoid heat, control toothache angrily, moving back the effect that high fever controls measles.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：A kind of processing technology of white tea, comprises the following steps,
Step 1: harvesting fresh leaf：The leaf of a bud one fresh on front and rear giant tea tree or two leaves and a bud are made the Ching Ming Festival harvesting
For raw material.
Step 2: once wither：A, raw material stand is sprinkling upon on slabstone, dried in the sun, untill blade starts to crispatura；
B, the tealeaves after crispaturaing is collapsed in the tune interior of withering of ventilation, is placed in the water sieve on air blue frame, is statically placed in Indoor Natural and withers,
Withering time is controlled between 36~48h, the water content of tealeaves is down to 20%, is obtained withering leaf, during the tune that withers such as
Rainy weather is run into, tealeaves withers after tune 36h, when the water content of tealeaves remains above 50%, tealeaves is put into dryer dried immediately
Stop when being down to 20% to water content.
Step 3: fermentation：Withering leaf in water sieve is merged, piles 15~30cm thickness after fermentation, fermentation time 10
~12h；
Step 4: the tune that withers again：The tealeaves sub-sieve fermented is spread out, wither tune again, and the time is 6~10h；
Step 5: bake and bank up with earth：The tealeaves after adjusting that will wither again is Tumblied Dry, and less than 10% is down to water content；
It is Step 6: selected：Pornographic movie and non-tea debris are rejected, obtain selected leaf；
Step 7: multiple roasting：Selected leaf is placed in dryer and roasted again, less than 7% is down to water content；
Step 8: altar is sealed in tinning：White tea after multiple roasting is fitted into clay tank, closed the lid, with 10 parts of gypsum, 30 parts of water
The outside of clay tank is coated in 1 part of mixture being mixed to get of pig blood, smearing thickness clay tank is fully sealed in 0.3cm；
Step 9: storage：The clay tank of good seal is put to dry solution cavity and stored.
Embodiment 2：A kind of processing technology of white tea, comprises the following steps,
Step 1: harvesting fresh leaf：The leaf of a bud one fresh on front and rear giant tea tree or two leaves and a bud are made the Ching Ming Festival harvesting
For raw material.
Step 2: once wither：A, raw material stand is sprinkling upon on slabstone, dried in the sun, untill blade starts to crispatura；
B, the tealeaves after crispaturaing is collapsed in the tune interior of withering of ventilation, is placed in the water sieve on air blue frame, is statically placed in Indoor Natural and withers,
Withering time is controlled between 36~48h, the water content of tealeaves is down to 22%, is obtained withering leaf, during the tune that withers such as
Rainy weather is run into, tealeaves withers after tune 36h, when the water content of tealeaves remains above 50%, tealeaves is put into dryer dried immediately
Stop when being down to 22% to water content.
Step 3: fermentation：Withering leaf in water sieve is merged, piles 15~30cm thickness after fermentation, fermentation time 10
~12h,
Step 4: the tune that withers again：The tealeaves sub-sieve fermented is spread out, wither tune again, and the time is 6~10h；
Step 5: bake and bank up with earth：The tealeaves after adjusting that will wither again is Tumblied Dry, and less than 10% is down to water content；
It is Step 6: selected：Pornographic movie and non-tea debris are rejected, obtain selected leaf；
Step 7: multiple roasting：Selected leaf is placed in dryer and roasted again, less than 7% is down to water content；
Step 8: the white tea after multiple roasting is fitted into clay tank, close the lid, with 1 part of 12 parts of gypsum, 25 parts of water and pig blood
The mixture being mixed to get is coated in the outside of clay tank, and smearing thickness clay tank is fully sealed in 0.5cm；
Step 9: storage：The clay tank of good seal is put to dry solution cavity and stored.
Embodiment 3：A kind of processing technology of white tea, comprises the following steps,
Step 1: harvesting fresh leaf：The leaf of a bud one fresh on front and rear giant tea tree or two leaves and a bud are made the Ching Ming Festival harvesting
For raw material.
Step 2: once wither：A, raw material stand is sprinkling upon on slabstone, dried in the sun, untill blade starts to crispatura；
B, the tealeaves after crispaturaing is collapsed in the tune interior of withering of ventilation, is placed in the water sieve on air blue frame, is statically placed in Indoor Natural and withers,
Withering time is controlled between 36~48h, the water content of tealeaves is down to 25%, is obtained withering leaf, during the tune that withers such as
Rainy weather is run into, tealeaves withers after tune 36h, when the water content of tealeaves remains above 50%, tealeaves is put into dryer dried immediately
Stop when being down to 25% to water content.
Step 3: fermentation：Withering leaf in water sieve is merged, piles 15~30cm thickness after fermentation, fermentation time 10
~12h,
Step 4: the tune that withers again：The tealeaves sub-sieve fermented is spread out, wither tune again, and the time is 6~10h；
Step 5: bake and bank up with earth：The tealeaves after adjusting that will wither again is Tumblied Dry, and less than 10% is down to water content；
It is Step 6: selected：Pornographic movie and non-tea debris are rejected, obtain selected leaf；
Step 7: multiple roasting：Selected leaf is placed in dryer and roasted again, less than 7% is down to water content；
Step 8: the white tea after multiple roasting is fitted into clay tank, close the lid, with 15 parts of gypsum, 30 parts of water and pig blood 1.5
The mixture that is mixed to get of part is coated in the outside of clay tank, and smearing thickness clay tank is fully sealed in 0.5cm；
Step 9: storage：The clay tank of good seal is put to dry solution cavity and stored.
Parameter compares：By embodiments of the invention 1~3 compared with the processing technology of traditional white tea, data comparison is as follows.
By above-mentioned contrast, the present invention uses white tea of the big tree tea as 1~embodiment of embodiment 3 of Raw material processing, with
The white tea and traditional white tea that traditional handicraft makes are compared, and the content of Tea Polyphenols, amino acid and caffeine is relatively low, and flavones
Content it is high so that the nutritive value of tealeaves is higher, while fragrance is more graceful, and flavour is more aobvious thick and heavy, and soup look is pale yellow bright,
It is long time stored better.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description, technical field that the present invention belongs to is all before one skilled in the art know the applying date or priority date
Ordinary technical knowledge, prior art all in the field can be known, and with using normal experiment hand before the date
The ability of section, one skilled in the art can improve and implement under the enlightenment that the application provides with reference to self-ability
This programme, some typical known features or known method should not implement the application as one skilled in the art
Obstacle.It should be pointed out that for those skilled in the art, without departing from the structure of the invention, it can also make
Go out several modifications and improvements, these should also be considered as protection scope of the present invention, these effects implemented all without the influence present invention
Fruit and practical applicability.The scope of protection required by this application should be based on the content of the claims, the tool in specification
The records such as body embodiment can be used for the content for explaining claim.
Claims (6)
- A kind of 1. processing technology of white tea, it is characterised in that comprise the following steps,Step 1: harvesting fresh leaf：The leaf of a bud one fresh on front and rear giant tea tree or two leaves and a bud are as former the Ching Ming Festival harvesting Material；Step 2: once wither：A, raw material stand is sprinkling upon on slabstone, dried in the sun, untill blade starts to crispatura；B, will Tealeaves after crispaturaing is collapsed in the tune interior of withering of ventilation, is placed in the water sieve on air blue frame, is statically placed in Indoor Natural and withers, make tea The water content of leaf is down to 20 ~ 25%, obtains withering leaf；Step 3: fermentation：Withering leaf in water sieve is merged, piles 15 ~ 30cm thickness after fermentation, 10 ~ 12h of fermentation time；Step 4: the tune that withers again：The tealeaves sub-sieve fermented is spread out, wither tune again, and the time is 6 ~ 10h；Step 5: bake and bank up with earth：The tealeaves after adjusting that will wither again is Tumblied Dry, and less than 10% is down to water content；It is Step 6: selected：Pornographic movie and non-tea debris are rejected, obtain selected leaf；Step 7: multiple roasting：Selected leaf is put into dryer and roasted again, less than 7% is down to water content；Step 8: altar is sealed in tinning：Tealeaves after multiple roasting is fitted into clay tank, closed the lid, is made of gypsum, water and animal blood Mixture be coated in the outside of clay tank, smearing thickness seals clay tank between 0.3 ~ 1cm；Step 9: storage：The clay tank of good seal is put to dry ventilation storage.
- 2. the processing technology of white tea according to claim 1, it is characterised in that：Withering time of the step 2 is 36~48h。
- 3. the processing technology of white tea according to claim 2, it is characterised in that：Once withering for the step 2 runs into the moon During rainy day gas, after tealeaves, which withers, adjusts 36h, when the water content of tealeaves remains above 50%, immediately tealeaves is put into be dried in dryer and contained Water is stopped when being down to 20 ~ 25%.
- 4. the processing technology of white tea according to claim 3, it is characterised in that：The parts by weight of mixture in the step 8 Number is 1 ~ 1.5 part of 10 ~ 15 parts of gypsum, 25 ~ 40 parts of water and animal blood.
- 5. the processing technology of white tea according to claim 4, it is characterised in that：Animal blood in the step 8 is pig Blood.
- 6. the processing technology of white tea according to claim 5, it is characterised in that：The drying ventilation of the step 9 is dry Solution cavity.
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|---|---|---|---|
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275745A (en) * | 2018-11-29 | 2019-01-29 | 福建省政和县茗香轩茶厂 | A kind of processing method of old fir taste white tea |
| CN113749159A (en) * | 2021-09-24 | 2021-12-07 | 南平市建阳区畲乡生态茶业有限公司 | Purple bud small white tea and preparation method thereof |
| CN115777797A (en) * | 2022-07-19 | 2023-03-14 | 广西南亚热带农业科学研究所 | Processing method of Zijuan white tea for green removing process |
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| US6348224B1 (en) * | 2000-03-16 | 2002-02-19 | Lipton, Division Of Conopco, Inc. | Black tea manufacture |
| CN105831292A (en) * | 2016-03-30 | 2016-08-10 | 广西壮族自治区桂林茶叶科学研究所 | Manufacture method of highly fragrant white tea |
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2017
- 2017-10-18 CN CN201710973377.9A patent/CN107646997A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US6348224B1 (en) * | 2000-03-16 | 2002-02-19 | Lipton, Division Of Conopco, Inc. | Black tea manufacture |
| CN105831292A (en) * | 2016-03-30 | 2016-08-10 | 广西壮族自治区桂林茶叶科学研究所 | Manufacture method of highly fragrant white tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275745A (en) * | 2018-11-29 | 2019-01-29 | 福建省政和县茗香轩茶厂 | A kind of processing method of old fir taste white tea |
| CN113749159A (en) * | 2021-09-24 | 2021-12-07 | 南平市建阳区畲乡生态茶业有限公司 | Purple bud small white tea and preparation method thereof |
| CN115777797A (en) * | 2022-07-19 | 2023-03-14 | 广西南亚热带农业科学研究所 | Processing method of Zijuan white tea for green removing process |
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Application publication date: 20180202 |