CN107751450A - The production technology of prophyll golden flower bacterium loose tea - Google Patents
The production technology of prophyll golden flower bacterium loose tea Download PDFInfo
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- CN107751450A CN107751450A CN201610715229.2A CN201610715229A CN107751450A CN 107751450 A CN107751450 A CN 107751450A CN 201610715229 A CN201610715229 A CN 201610715229A CN 107751450 A CN107751450 A CN 107751450A
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
Abstract
The invention discloses a kind of production technology of prophyll golden flower bacterium loose tea, mainly green tea, black tea, black tea, yellow tea, oolong tea, white tea are both placed in after the pretreatment of raw material in special bamboo basket and grown dim, bake and bank up with earth being dried to obtain various golden flower bacterium loose teas after growing dim.Eurotium cristatum tea prepared by the present invention, the grown form of prophyll loose tea, original fragrance are not only remained, and there is arohid flavour possessed by Camellia nitidissima again, millet paste entrance is sweet and tasty, mellow in taste, and different taste experience is brought to consumer.
Description
Technical field
The present invention relates to tealeaves manufacture technology field, more particularly to a kind of production work of prophyll golden flower bacterium loose tea
Skill.
Background technology
The scientific name of golden flower bacterium is a kind of golden yellow microorganism present in Fu-brick tea, to Fu-brick tea product coronoid process dissipate capsule bacterium
The formation of matter has key effect.The presence of golden flower bacterium determines the quality discrepancy of Fu-brick tea and other tea, a small number of in tea area in which the goods are in great demand
It is national only to knock Fu-brick tea open, if golden flower bacterium is luxuriant in Fu-brick tea, that is, show that Fu-brick tea quality is superior, on the contrary then unmanned purchase
Buy.Confirm that the bacterium is safe and non-toxic in the research report of golden flower bacterium, golden flower bacterium can assign product special quality by fermentation
Style and function.But golden flower bacterium zymotechnique is more complicated at present, multipurpose high-pressure wet sterilization in Feedstock treating so that
Tealeaves after fermentation has steam taste, influences mouthfeel, it is impossible to meets the needs of people.
Therefore, a kind of mouthfeel that can not only retain original tealeaves how is provided, the original for having unique golden flower bacterium quality again
The problem of production technology of leaf loose tea production golden flower bacterium is those skilled in the art's urgent need to resolve.
The content of the invention
In view of this, the invention provides a kind of production technology of prophyll golden flower bacterium loose tea, original tealeaves is not only remained
Mouthfeel, have the fragrance of unique golden flower bacterium again, can more meet consumer demand, there is wide market development space.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of production technology of prophyll golden flower bacterium loose tea, comprises the following steps：
(1) raw material includes：Green tea, black tea, black tea, yellow tea, oolong tea, white tea；
(2) pretreatment of raw material：
Green tea be selected from tea tree young leaves or sprouting, first by young leaves or sprouting be put into fixing pot in be capped it is vexed kill 2min, make
Temperture of leaves is brought rapidly up to 65-70 DEG C, then is taken off lid and raised and tremble fixing, wherein pot temperature control is at 400-470 DEG C during fixing；Finish
Spreading for cooling after finishing, is then kneaded, and time control is kneaded stand-by after finishing in 20-25min；
Black tea be selected from tea tree new bud-leaf, by withering, twice knead, ferment after it is stand-by；Wherein knead for the first time
50min, leaf will be kneaded after kneading for the first time and will be put into the disassembler that deblocks, will be sieved by 2-3 eye mesh screens, the bud-leaf under sieving,
It is directly entered fermenting cellar to ferment, the bud-leaf on compass screen surface is kneaded for the second time, 40min is kneaded for the second time, wherein older leaf
Time of kneading can be extended；It is put into fermenting cellar and is fermented after kneading, fermentation temperature control is protected in 30-35 DEG C, humidity
Hold is advisable in 60-64%；
Black tea is selected from the fresh leaf of tea tree, finish by high-temperature machinery, knead, pick up stalk screening, pile fermentation after it is stand-by；Its high temperature
Sprinkle water according to the ratio that the weight of raw material and water ratio is 10: 1 during machinery fixing, uniformly killed tealeaves using high-temperature steam
It is blue or green；Tealeaves is tentatively kneaded while hot after fixing, tea juice is overflowed and invests tealeaves surface, preferably gently pressed when kneading, in short-term, slowly
Rub；Knead and pick tea stalk to carry out pile fermentation after finishing, pile fermentation selection back of the body window, avoid direct sunlight, clean ground, pile fermentation
Highly it is no more than 1m, and surface covering wet cloth or straw rain cape, needs to sprinkle water when overdrying, needs to turn when overly moist, its
Middle overdrying represents that humidity is less than 60%, and overly moist represents that humidity is higher than 85%, is changed into yellowish-brown in the color of tealeaves, is in x ray fluoroscopy x
Zhu Qingse and transparent, smells green gas and has removed, when giving out light vinasse fragrance, pile fermentation is disposed；
Yellow tea is selected from the fresh leaf of tea tree, by finishing, knead, it is vexed it is yellow after it is stand-by；Wherein fixing follows green removing in high temperature, first height
Low principle afterwards, initial fiery temperature control system at 120-130 DEG C, later stage fire temperature control system suitably thrown less at 80-90 DEG C, fixing it is how vexed,
To improve temperture of leaves, the activity of thorough destructive enzyme rapidly；Fixing is rubbed after finishing using heat, is kneaded into bar under wet heat condition, is rubbed
The process of tealeaves xanthochromia, when wherein water content is high, xanthochromia temperature are controlled after the completion of sth. made by twisting according to the water content of tealeaves and temperture of leaves
Height, xanthochromia process are fast；
Oolong tea be selected from tea tree fresh leaf, by withering, leaf rotation, fried green, knead after it is stand-by；It is placed under daylight and is withered
Wither, temperature is advisable at 30-35 DEG C, depending on the situation that tea moisture dissipates gently turn over 2-3 times during withering, and makes it heated equal
Even, withering time is controlled in 20-30min；Tealeaves is placed in vibration machine and shaken after withering, and temperature is 18-24 DEG C, shakes rear blade
Change software strategy into software-hardware strategy, repeat to shake after then standing 60-120min until blade edge presentation is red, central vane position is by dirty-green
Switch to yellow green；Tealeaves is put into outer temperature in 260-350 DEG C of green-keeping machine until blade turns into bright orange green by leaf rotation after finishing
Color is simultaneously soft, and time control is advisable in 6-8min；The tealeaves to have got damp again is packed tightly knotting by fried green after finishing with fast chartered plane, is put
Enter to carry out cold tea bag in flat board kneading machine to knead, time control carries out solution tea after 2-3min, taking-up with solution tea machine or hand, waits hand
Touch tealeaves feel wet soft water outlet, it is tacky when just heat, temperature control at 70-80 DEG C, time control in 10-30min,
Carry out multiple rolling after hand touches tea-drying, during multiple rolling should rolling while hot, time control is in 2-5min, to fix external form；
White tea is selected from the fresh leaf of tea tree, stand-by after withering；Spread in time with bamboo plaque when wherein withering, thickness is equal
It is even, can not stir；Weather conditions and fresh leaf grade are made a thorough investigation of after stand is blue or green, flexibly withered from Indoor Natural, compound withered or heat
Wither, up to tealeaves seven, eighty per cant are done.
(3) making of golden flower bacterium loose tea：Put by the green tea of step (2) processing, black tea, black tea, oolong tea, white tea
Put and grown dim in special bamboo basket, wherein bamboo basket is with cover, and 25-35 jin tealeaves can be contained in bamboo basket, is adjusted according to environment warm and humid
Spend and grow dim the time, then carry out baking and banking up with earth drying, various golden flower bacterium loose teas are obtained after drying；Wherein green tea bakes and banks up with earth drying
Using automatic drier or pull blinds drying machine drying, wind-warm syndrome should rest in 110-115 DEG C, time control in 90-12min,
Leaf-spreading thickness is in 1.5-2.2cm；The drying of baking and banking up with earth of black tea is dried using high temperature primary drying for baking, the principle of low temperature final firing, fermentated leaves
It is aqueous to require that rapid inactivation aoxidizes, 75-85 DEG C of final firing, in primary drying for baking at 110-120 DEG C in 50-60%, the intake air temperature of primary drying for baking
Airing 15-20min is wanted between final firing；The drying of baking and banking up with earth of black tea is baked and banked up with earth using loose bavin naked light, smoke is not avoided, with special
Seven-star stove, air inlet with brick into seven holes, tea curing hole be divided into it is large, medium and small, under baked and banked up with earth with loose bavin naked light, until tea color is gradually
Fade to it is pitch-black glossy, have uniqueness pine smoky flavour；The drying temperature of baking and banking up with earth of yellow tea is controlled at 40-50 DEG C；Baking and banking up with earth for oolong tea is dry
It is dry slowly to be dried with 70-80 DEG C, until when tea stalk record book in accordion form and brittle failure；Baking and banking up with earth for white tea is dried initially by dryer temperature control
At 100-120 DEG C, time control is dried again in 8-10min, underway of spreading for cooling 12-16min, and temperature control is at 80-90 DEG C, most
Carry out low temperature length afterwards to dry, temperature control is at 65-75 DEG C.
Understand that compared with prior art, the present disclosure provides a kind of prophyll golden flower bacterium via above-mentioned technical scheme
The production technology of loose tea, grown dim, made by the green tea of pretreatment, black tea, black tea, yellow tea, oolong using the special bamboo basket of uniqueness
Homoepitaxial goes out golden flower bacterium on tea, white tea, significantly improves tea leaf quality, prophyll loose tea is kept the fundamental form of prophyll
State, maintains the mouthfeel and fragrance of original loose tea, and the arohid flavour that has of unique golden flower bacterium makes that millet paste entrance is sweet and tasty, mouthfeel alcohol
Thickness, enjoy endless aftertastes；The Tea Polyphenols in tealeaves, caffeine, theophylline can be converted into multiple beneficial and are good in human body by golden flower bacterium simultaneously
The nutritional cost of health, there is good health-care effect, can widely be promoted.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
The embodiment of the invention discloses a kind of production technology of prophyll golden flower bacterium loose tea, the base of prophyll loose tea is not only remained
This form, original fragrance, and there is arohid flavour possessed by Camellia nitidissima again, millet paste entrance is sweet and tasty, mellow in taste, to consumer
Bring different taste experience.
A kind of production technology of prophyll golden flower bacterium loose tea provided by the invention, comprises the following steps：
(1) raw material includes：Green tea, black tea, black tea, yellow tea, oolong tea, white tea；
(2) pretreatment of raw material：
Green tea be selected from tea tree young leaves or sprouting, first by young leaves or sprouting be put into fixing pot in be capped it is vexed kill 2min, make
Temperture of leaves is brought rapidly up to 65-70 DEG C, then is taken off lid and raised and tremble fixing, wherein pot temperature control is at 400-470 DEG C during fixing；Finish
Spreading for cooling after finishing, is then kneaded, and time control is kneaded stand-by after finishing in 20-25min；
Black tea be selected from tea tree new bud-leaf, by withering, twice knead, ferment after it is stand-by；Wherein knead for the first time
50min, leaf will be kneaded after kneading for the first time and will be put into the disassembler that deblocks, will be sieved by 2-3 eye mesh screens, the bud-leaf under sieving,
It is directly entered fermenting cellar to ferment, the bud-leaf on compass screen surface is kneaded for the second time, 40min is kneaded for the second time, wherein older leaf
Time of kneading can be extended；It is put into fermenting cellar and is fermented after kneading, fermentation temperature control is protected in 30-35 DEG C, humidity
Hold is advisable in 60-64%；
Black tea is selected from the fresh leaf of tea tree, finish by high-temperature machinery, knead, pick up stalk screening, pile fermentation after it is stand-by；Its high temperature
Sprinkle water according to the ratio that the weight of raw material and water ratio is 10: 1 during machinery fixing, uniformly killed tealeaves using high-temperature steam
It is blue or green；Tealeaves is tentatively kneaded while hot after fixing, tea juice is overflowed and invests tealeaves surface, preferably gently pressed when kneading, in short-term, slowly
Rub；Knead and pick tea stalk to carry out pile fermentation after finishing, pile fermentation selection back of the body window, avoid direct sunlight, clean ground, pile fermentation
Highly it is no more than 1m, and surface covering wet cloth or straw rain cape, needs to sprinkle water when overdrying, needs to turn when overly moist, its
Middle overdrying represents that humidity is less than 60%, and overly moist represents that humidity is higher than 85%, is changed into yellowish-brown in the color of tealeaves, is in x ray fluoroscopy x
Zhu Qingse and transparent, smells green gas and has removed, when giving out light vinasse fragrance, pile fermentation is disposed；
Yellow tea is selected from the fresh leaf of tea tree, by finishing, knead, it is vexed it is yellow after it is stand-by；Wherein fixing follows green removing in high temperature, first height
Low principle afterwards, initial fiery temperature control system at 120-130 DEG C, later stage fire temperature control system suitably thrown less at 80-90 DEG C, fixing it is how vexed,
To improve temperture of leaves, the activity of thorough destructive enzyme rapidly；Fixing is rubbed after finishing using heat, is kneaded into bar under wet heat condition, is rubbed
The process of tealeaves xanthochromia, when wherein water content is high, xanthochromia temperature are controlled after the completion of sth. made by twisting according to the water content of tealeaves and temperture of leaves
Height, xanthochromia process are fast；
Oolong tea be selected from tea tree fresh leaf, by withering, leaf rotation, fried green, knead after it is stand-by；It is placed under daylight and is withered
Wither, temperature is advisable at 30-35 DEG C, depending on the situation that tea moisture dissipates gently turn over 2-3 times during withering, and makes it heated equal
Even, withering time is controlled in 20-30min；Tealeaves is placed in vibration machine and shaken after withering, and temperature is 18-24 DEG C, shakes rear blade
Change software strategy into software-hardware strategy, repeat to shake after then standing 60-120min until blade edge presentation is red, central vane position is by dirty-green
Switch to yellow green；Tealeaves is put into outer temperature in 260-350 DEG C of green-keeping machine until blade turns into bright orange green by leaf rotation after finishing
Color is simultaneously soft, and time control is advisable in 6-8min；The tealeaves to have got damp again is packed tightly knotting by fried green after finishing with fast chartered plane, is put
Enter to carry out cold tea bag in flat board kneading machine to knead, time control carries out solution tea after 2-3min, taking-up with solution tea machine or hand, waits hand
Touch tealeaves feel wet soft water outlet, it is tacky when just heat, temperature control at 70-80 DEG C, time control in 10-30min,
Carry out multiple rolling after hand touches tea-drying, during multiple rolling should rolling while hot, time control is in 2-5min, to fix external form；
White tea is selected from the fresh leaf of tea tree, stand-by after withering；Spread in time with bamboo plaque when wherein withering, thickness is equal
It is even, can not stir；Weather conditions and fresh leaf grade are made a thorough investigation of after stand is blue or green, flexibly withered from Indoor Natural, compound withered or heat
Wither, up to tealeaves seven, eighty per cant are done.
(3) making of golden flower bacterium loose tea：Put by the green tea of step (2) processing, black tea, black tea, oolong tea, white tea
Put and grown dim in special bamboo basket, wherein bamboo basket is with cover, and 25-35 jin tealeaves can be contained in bamboo basket, is adjusted according to environment warm and humid
Spend and grow dim the time, then carry out baking and banking up with earth drying, various golden flower bacterium loose teas are obtained after drying；Wherein green tea bakes and banks up with earth drying
Using automatic drier or pull blinds drying machine drying, wind-warm syndrome should rest in 110-115 DEG C, time control in 90-12min,
Leaf-spreading thickness is in 1.5-2.2cm；The drying of baking and banking up with earth of black tea is dried using high temperature primary drying for baking, the principle of low temperature final firing, fermentated leaves
It is aqueous to require that rapid inactivation aoxidizes, 75-85 DEG C of final firing, in primary drying for baking at 110-120 DEG C in 50-60%, the intake air temperature of primary drying for baking
Airing 15-20min is wanted between final firing；The drying of baking and banking up with earth of black tea is baked and banked up with earth using loose bavin naked light, smoke is not avoided, with special
Seven-star stove, air inlet with brick into seven holes, tea curing hole be divided into it is large, medium and small, under baked and banked up with earth with loose bavin naked light, until tea color is gradually
Fade to it is pitch-black glossy, have uniqueness pine smoky flavour；The drying temperature of baking and banking up with earth of yellow tea is controlled at 40-50 DEG C；Baking and banking up with earth for oolong tea is dry
It is dry slowly to be dried with 70-80 DEG C, until when tea stalk record book in accordion form and brittle failure；Baking and banking up with earth for white tea is dried initially by dryer temperature control
At 100-120 DEG C, time control is dried again in 8-10min, underway of spreading for cooling 12-16min, and temperature control is at 80-90 DEG C, most
Carry out low temperature length afterwards to dry, temperature control is at 65-75 DEG C.
Each embodiment is described by the way of progressive in this specification, what each embodiment stressed be and other
The difference of embodiment, between each embodiment identical similar portion mutually referring to.For device disclosed in embodiment
For, because it is corresponded to the method disclosed in Example, so description is fairly simple, related part is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments, professional and technical personnel in the field are enable to realize or using the present invention.
A variety of modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The most wide scope caused.
Claims (1)
1. a kind of production technology of prophyll golden flower bacterium loose tea, it is characterised in that comprise the following steps：
(1) raw material includes：Green tea, black tea, black tea, yellow tea, oolong tea, white tea；
(2) pretreatment of raw material：
Green tea be selected from tea tree young leaves or sprouting, first by young leaves or sprouting be put into fixing pot in be capped it is vexed kill 2min, make temperture of leaves
It is brought rapidly up to 65-70 DEG C, then takes off lid and raise and tremble fixing, wherein pot temperature control is at 400-470 DEG C during fixing；Fixing finishes it
Spreading for cooling afterwards, then kneaded, time control is kneaded stand-by after finishing in 20-25min；
Black tea be selected from tea tree new bud-leaf, by withering, twice knead, ferment after it is stand-by；50min is wherein kneaded for the first time, the
Leaf will be kneaded after once kneading to put into the disassembler that deblocks, and be sieved, the bud-leaf under sieving, be directly entered by 2-3 eye mesh screens
Fermenting cellar is fermented, and the bud-leaf on compass screen surface is kneaded for the second time, 40min is kneaded for the second time, wherein older leaf can extend
Time of kneading；It is put into fermenting cellar and is fermented after kneading, fermentation temperature control is maintained at 60- in 30-35 DEG C, humidity
64% is advisable；
Black tea is selected from the fresh leaf of tea tree, finish by high-temperature machinery, knead, pick up stalk screening, pile fermentation after it is stand-by；Wherein high-temperature machinery
Sprinkle water according to the ratio that the weight of raw material and water ratio is 10: 1 during fixing, tealeaves is uniformly finished using high-temperature steam；Kill
Tealeaves is tentatively kneaded while hot after green grass or young crops, tea juice is overflowed and invests tealeaves surface, preferably gently press when kneading, rub in short-term, slowly；Knead
Tea stalk is picked to carry out pile fermentation after finishing, pile fermentation selection back of the body window, avoids direct sunlight, clean ground, pile fermentation height is not
Need to sprinkle water more than 1m, and surface covering wet cloth or straw rain cape, when overdrying, need to turn when overly moist, wherein overdrying
Represent that humidity is less than 60%, overly moist represents that humidity is higher than 85%, is changed into yellowish-brown in the color of tealeaves, to x ray fluoroscopy x is in Zhu Qingse
And it is transparent, smell green gas and removed, when giving out light vinasse fragrance, pile fermentation is disposed；
Yellow tea is selected from the fresh leaf of tea tree, by finishing, knead, it is vexed it is yellow after it is stand-by；Wherein fixing follows green removing in high temperature, from low to high
Principle, initial fiery temperature control system at 120-130 DEG C, later stage fire temperature control system suitably thrown less at 80-90 DEG C, fixing it is how vexed, with fast
Speed improves temperture of leaves, the activity of thorough destructive enzyme；Fixing is rubbed after finishing using heat, is kneaded into bar under wet heat condition, has been kneaded
Into the rear water content according to tealeaves and the process of temperture of leaves control tealeaves xanthochromia, when wherein water content is high, xanthochromia temperature is high, yellow
Change process is fast；
Oolong tea be selected from tea tree fresh leaf, by withering, leaf rotation, fried green, knead after it is stand-by；It is placed under daylight and is withered, temperature
Degree is advisable at 30-35 DEG C, depending on the situation that tea moisture dissipates gently turn over 2-3 times during withering, is heated evenly it, withers
Time control is in 20-30min；Tealeaves is placed in vibration machine and shaken after withering, and temperature is 18-24 DEG C, shakes rear blade by soft change
Firmly, repeat to shake after then standing 60-120min until blade edge presentation is red, central vane position switchs to Huang by dirty-green
Green；Tealeaves is put into outer temperature in 260-350 DEG C of green-keeping machine until blade turns into bright orange green and soft by leaf rotation after finishing
Soft, time control is advisable in 6-8min；The tealeaves to have got damp again is packed tightly knotting by fried green after finishing with fast chartered plane, is put into flat board
Carry out cold tea bag in kneading machine to knead, time control carries out solution tea after 2-3min, taking-up with solution tea machine or hand, waits hand to touch tealeaves
Feel wet soft water outlet, it is tacky when just heat, for temperature control at 70-80 DEG C, time control treats that hand is touched in 10-30min
Carry out multiple rolling after tea-drying, during multiple rolling should rolling while hot, time control is in 2-5min, to fix external form；
White tea is selected from the fresh leaf of tea tree, stand-by after withering；Spread in time with bamboo plaque when wherein withering, thickness will uniformly, no
It can stir；Weather conditions and fresh leaf grade are made a thorough investigation of after stand is blue or green, flexibly withered from Indoor Natural, it is compound wither or heating deterioration,
Up to tealeaves seven, eighty per cant are done.
(3) making of golden flower bacterium loose tea：It is both placed in by the green tea of step (2) processing, black tea, black tea, oolong tea, white tea
Grown dim in special bamboo basket, wherein bamboo basket is with cover, and 25-35 jin tealeaves can be contained in bamboo basket, according to environment adjust humiture and
Grow dim the time, then carry out baking and banking up with earth drying, various golden flower bacterium loose teas are obtained after drying；Wherein green tea bakes and banks up with earth dry use
Automatic drier pulls blinds drying machine drying, and wind-warm syndrome should rest in 110-115 DEG C, and time control is in 90-12min, stand leaf
Thickness is in 1.5-2.2cm；The drying of baking and banking up with earth of black tea is dried using high temperature primary drying for baking, the principle of low temperature final firing, and fermentated leaves is aqueous
In 50-60%, the intake air temperature requirement of primary drying for baking is at 110-120 DEG C, and rapid inactivation aoxidizes, 75-85 DEG C of final firing, in primary drying for baking and foot
Airing 15-20min is wanted between fire；The drying of baking and banking up with earth of black tea is baked and banked up with earth using loose bavin naked light, smoke is not avoided, with special seven-star
Stove, air inlet with brick into seven holes, tea curing hole be divided into it is large, medium and small, under baked and banked up with earth with loose bavin naked light, until tea color becomes gradually
To be pitch-black glossy, there is the pine smoky flavour of uniqueness；The drying temperature of baking and banking up with earth of yellow tea is controlled at 40-50 DEG C；Oolong tea bakes and banks up with earth dry use
70-80 DEG C is slowly dried, until when tea stalk record book in accordion form and brittle failure；The drying of baking and banking up with earth of white tea initially exists dryer temperature control
100-120 DEG C, time control is dried again in 8-10min, underway of spreading for cooling 12-16min, and temperature control is at 80-90 DEG C, finally
Carry out low temperature length to dry, temperature control is at 65-75 DEG C.
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| CN109892420A (en) * | 2019-04-10 | 2019-06-18 | 福建师范大学 | A kind of method of fermenting twice double cure method preparation coronoid process dissipate capsule bacterium oolong tea |
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| CN110178936A (en) * | 2019-05-08 | 2019-08-30 | 西咸新区茯茶镇茶业有限公司 | A kind of floating loose tea preparation process of cortex cinnamomi oolong tea |
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| CN110800822A (en) * | 2019-11-26 | 2020-02-18 | 普定县久茗茶业有限公司 | Method for preparing white tea |
| CN112314726A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden flower raw leaf black tea and processing technology thereof |
| CN112841334A (en) * | 2021-01-28 | 2021-05-28 | 谢裕大茶叶股份有限公司 | Green tea processing method for reducing foam generated during brewing |
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| CN109892420A (en) * | 2019-04-10 | 2019-06-18 | 福建师范大学 | A kind of method of fermenting twice double cure method preparation coronoid process dissipate capsule bacterium oolong tea |
| CN109953143A (en) * | 2019-05-08 | 2019-07-02 | 西咸新区茯茶镇茶业有限公司 | A kind of Fu tea processing method of moonlight white tea |
| CN110178936A (en) * | 2019-05-08 | 2019-08-30 | 西咸新区茯茶镇茶业有限公司 | A kind of floating loose tea preparation process of cortex cinnamomi oolong tea |
| CN110178928A (en) * | 2019-05-08 | 2019-08-30 | 西咸新区茯茶镇茶业有限公司 | A kind of preparation method of keemun Fu jasmine tea |
| CN110326683A (en) * | 2019-05-08 | 2019-10-15 | 西咸新区茯茶镇茶业有限公司 | A kind of preparation method of gold fine horse eyebrow Fu jasmine tea |
| CN110800822A (en) * | 2019-11-26 | 2020-02-18 | 普定县久茗茶业有限公司 | Method for preparing white tea |
| CN112314726A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden flower raw leaf black tea and processing technology thereof |
| CN112841334A (en) * | 2021-01-28 | 2021-05-28 | 谢裕大茶叶股份有限公司 | Green tea processing method for reducing foam generated during brewing |
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