CN107980940A - A kind of new white tea production technology - Google Patents
A kind of new white tea production technology Download PDFInfo
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- CN107980940A CN107980940A CN201711394636.9A CN201711394636A CN107980940A CN 107980940 A CN107980940 A CN 107980940A CN 201711394636 A CN201711394636 A CN 201711394636A CN 107980940 A CN107980940 A CN 107980940A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention provides a kind of new white tea production technology, including pick, wither, kneading, shaping, fermentation, drying, removal of impurities and etc. obtain white tea finished product；The present invention carries out shaping by way of manual operation, tealeaves piece is rolled into tiny stick-like, in the case where not influencing white tea color appearance, the volume of tealeaves is greatly reduced, consequently facilitating being vacuum-packed and transport of casing on a large scale, greatly reduce packaging and cost of transportation, also save time and space, tealeaves piece is rolled into stick-like by the present invention at the same time, stick-like tealeaves is slowly unfolded in brewing process, so as to slow down the dissolution velocity of various composition in tealeaves, so that the tea concentration that cuppa and follow-up plus water brew is more consistent, it is more suitable for slowly quoting, fully careful trial test tea perfume.
Description
Technical field
The present invention relates to tea processing technical field, more particularly to a kind of manufacture craft of new white tea.
Background technology
Tea is a kind of famous health beverages, and with the transformation of consumption idea and life style, tea beverage disappears as China
One of the person's of expense favorite drink category.Statistics shows that tea-drinking consumption market has accounted for whole beverage consumption market
20% or so share.Tea is broadly divided into green tea, black tea, black tea, semi-fermented tea etc..
Wherein, white tea completely drapes over one's shoulders into tea appearance pekoe and silvery white is presented therefore claims " white tea " because of preparation method uniqueness.White tea is most important
Feature is white millifarad, is known as the aesthetic feeling of " green adornment is in white ", and bud head is stout and strong, and soup look Huang is bright, and the fresh alcohol of flavour, moulding is loose, leaf
Bottom is tender even.Tasted after brewing, it is tasty that fresh alcohol is hidden in taste, moreover it is possible to play pharmacological action.Traditional Chinese medical science pharmacology proves that white tea is refrigerant, has and moves back
Heat drop effect of fire.
Do not use and knead in existing white tea processing technology, or kneaded with very light power, be in mainly the pin of natural mode into tea
Shape or a type, therefore the various composition contained when brewing dissolving is very fast, causes the first cup of tea taste brewed excessively
It is dense, and too clear few when subsequently brewing, this non-uniform situation of degree that brews so that white tea exists very in drinking process
The problem of big；Meanwhile the shape that white tea is excessively loose, also it is unfavorable for being vacuum-packed, there are pole in carrying, transportational process
Big inconvenience, vanning difficulty is big, and logistics cost is high.
The content of the invention
For the deficiency in the presence of the prior art, the present invention provides a kind of new white tea production technology, for solving
Existing white tea brews degree caused by because shape is loose, volume is excessive uneven, and it is not big to drink mouthfeel pre-post difference, wraps at the same time
The problem of dress is difficult, and cost of transportation is high.
To achieve the above object, present invention employs following technical solution：
A kind of new white tea production technology, comprises the following steps：
(1) pick：Adopt one leaf of a bud, the fresh leaf of two leaves and a bud is raw material；
(2) wither：The fresh leaf of picking is spread with the horizontal screen that aperture is 1.2~1.8cm, thickness is less than 2cm when spreading,
And the not overlapping placement of fresh leaf, then carry out withering 4 under the hot wind environment that temperature is 30~33 DEG C, wind speed is 1.5~3m/s~
8h；
(3) knead：The tealeaves to wither in step (2) is kneaded using cylinder type rolling machine, knead pressure with
Do not destroy subject to tealeaves integrality, time of kneading is 3~5min；
(4) shaping：Shaped using manually-operated mode to the tealeaves that completion is kneaded in step (3), first by tea
Leaf open flatten, then tealeaves piece is rolled into by way of afterturn it is stick-like, repeatedly rolling extrude, compressed so that tea juice
Fully extruded；
(5) ferment：It is 1 by the mass ratio of tealeaves and zymotic fluid：The ratio of (0.001~0.003) is sent out to spray on tealeaves
Zymotic fluid, it is agitated to stack 6~10h at normal temperatures after mixing；
(6) dry：Tealeaves after fermentation is placed in dryer, dry 5~10min under the conditions of 100~120 DEG C, so
After place to room temperature is cooled to, 25~35min of redrying, is finally cooled to room temperature at 50~60 DEG C；
(7) clean：Tealeaves after drying is manually cleaned, picks the debris such as reddish yellow leaf, thick old leaf, tea stalk, is cleaned
During as far as possible avoid crushing stick-like tealeaves, can then be packed, obtain white tea finished product.
Compared with the prior art, the present invention has the advantages that：
1st, the present invention is twisted with the fingers by once light kneadding, and tealeaves is softened, then carries out shaping by way of manual operation, will
Tealeaves piece is rolled into tiny stick-like, the right shape for keeping tealeaves script in its tip times so that also there is pekoe after processed,
In the case of not influencing white tea color appearance, the volume of tealeaves is greatly reduced, consequently facilitating be vacuum-packed and advised greatly
Mould vanning transport, greatly reduces packaging and cost of transportation, also saves time and space；
2nd, the present invention tealeaves piece is rolled into it is stick-like after ferment again, fermentation process is maintained inside stick-like tealeaves,
So that the tealeaves of the present invention has unique " ferment sense " flavor；Correspondingly, tealeaves stick-like in brewing process is slowly unfolded, so that
It slow down the dissolution velocity of various composition in tealeaves so that the tea concentration that cuppa and follow-up plus water brew is more consistent, more
It is adapted to slowly drink, fully careful trial test tea perfume.
Embodiment
The technical solution in the present invention is further illustrated with reference to embodiment.
The present invention proposes a kind of new white tea production technology, comprises the following steps：
(1) pick：Adopt one leaf of a bud, the fresh leaf of two leaves and a bud is raw material；
(2) wither：The fresh leaf of picking is spread with the horizontal screen that aperture is 1.2~1.8cm, thickness is less than 2cm when spreading,
And the not overlapping placement of fresh leaf, first wither under the conditions of 40~45 DEG C 20~30min, be then cooled to 0~5 DEG C, and keep 20~
30min, is then withered for the second time again, and wither 2~3h at a temperature of 30~35 DEG C；
(3) knead：The tealeaves to wither in step (2) is kneaded using cylinder type rolling machine, knead pressure with
Do not destroy subject to tealeaves integrality, time of kneading is 3~5min；
(4) shaping：Shaped using manually-operated mode to the tealeaves that completion is kneaded in step (3), first by tealeaves
Temperature is heated to 45~55 DEG C, then opens tealeaves and flattens, tealeaves piece is rolled into stick-like, rolling repeatedly by way of afterturn
Extruding, is compressed so that tea juice is fully extruded, and after the completion of shaping, stick-like tealeaves is cooled to 5~10 DEG C rapidly, and do
The shape operating time is between 5~8min；
(5) ferment：It is 1 by the mass ratio of tealeaves and zymotic fluid：The ratio of (0.001~0.003) is sent out to spray on tealeaves
Zymotic fluid, it is agitated to stack 6~10h at normal temperatures after mixing；
(6) dry：Tealeaves after fermentation is placed in dryer, dry 5~10min under the conditions of 100~120 DEG C, so
Tealeaves is taken out afterwards and is cooled to -10~0 DEG C, and keeps 10~30min, 25~35min of redrying at 50~60 DEG C, most
Postcooling is to room temperature；
(7) clean：Tealeaves after drying is manually cleaned, picks the debris such as reddish yellow leaf, thick old leaf, tea stalk, is cleaned
During as far as possible avoid crushing stick-like tealeaves, can then be packed, obtain white tea finished product.
Preferably, zymotic fluid calculates by weight, including 5~15 parts of pectase, 5~10 parts of dried orange peel juice, vinasse 15~20
Part, 1~3 part of lactic acid, 1~3 part of potassium carbonate, 1~3 part of sodium carbonate and 50~70 parts of water mix.
Preferably, zymotic fluid calculates by weight, including 5~10 parts of pectase, 5~10 parts of cellulase, vinasse 15~
50~70 parts of 20 parts, 1~3 part of lactic acid, 1~3 part of potassium carbonate, 1~3 part of sodium carbonate and water mix.
Embodiment 1：
A kind of new white tea production technology, comprises the following steps：
(1) pick：Adopt one leaf of a bud, the fresh leaf of two leaves and a bud is raw material；
(2) wither：The fresh leaf of picking is spread with the horizontal screen that aperture is 1.5cm, thickness is less than 2cm when spreading, and fresh
The not overlapping placement of leaf, first wither 25min under the conditions of 42 DEG C, is then cooled to 3 DEG C, and keeps 25min, then carries out second again
Secondary to wither, wither 2.5h at a temperature of 33 DEG C；
(3) knead：The tealeaves to wither in step (2) is kneaded using cylinder type rolling machine, knead pressure with
Do not destroy subject to tealeaves integrality, time of kneading 4min；
(4) shaping：Shaped using manually-operated mode to the tealeaves that completion is kneaded in step (3), first by tealeaves
Temperature is heated to 50 DEG C, then opens tealeaves and flattens, and is rolled into tealeaves piece by way of afterturn stick-like, and rolling repeatedly is squeezed
Pressure, is compressed so that tea juice is fully extruded, and after the completion of shaping, stick-like tealeaves is cooled to 8 DEG C rapidly, and shaping operates
Time is between 5~8min；
(5) ferment：It is 1 by the mass ratio of tealeaves and zymotic fluid：0.002 ratio is to zymotic fluid is sprayed on tealeaves, through stirring
Mix and stack 8h at normal temperatures after mixing；
(6) dry：Tealeaves after fermentation is placed in dryer, dry 8min, then takes tealeaves under the conditions of 110 DEG C
Go out to be cooled to -5 DEG C, and keep 20min, redrying 30min, is finally cooled to room temperature at 55 DEG C；
(7) clean：Tealeaves after drying is manually cleaned, picks the debris such as reddish yellow leaf, thick old leaf, tea stalk, is cleaned
During as far as possible avoid crushing stick-like tealeaves, can then be packed, obtain white tea finished product.
Wherein zymotic fluid calculates by weight, including 8 parts of pectase, 8 parts of cellulase, 18 parts of vinasse, 2 parts of lactic acid, carbon
60 parts of sour 2 parts of potassium, 2 parts of sodium carbonate and water mix.
Embodiment 2：
A kind of new white tea production technology, comprises the following steps：
(1) pick：Adopt one leaf of a bud, the fresh leaf of two leaves and a bud is raw material；
(2) wither：The fresh leaf of picking is spread with the horizontal screen that aperture is 1.2cm, thickness is less than 2cm when spreading, and fresh
The not overlapping placement of leaf, then carries out the 8h that withers under the hot wind environment that temperature is 30 DEG C, wind speed is 1.5/s；
(3) knead：The tealeaves to wither in step (2) is kneaded using cylinder type rolling machine, knead pressure with
Do not destroy subject to tealeaves integrality, time of kneading 3min；
(4) shaping：Shaped using manually-operated mode to the tealeaves that completion is kneaded in step (3), first by tealeaves
Temperature is heated to 45 DEG C, then opens tealeaves and flattens, and is rolled into tealeaves piece by way of afterturn stick-like, and rolling repeatedly is squeezed
Pressure, is compressed so that tea juice is fully extruded, and after the completion of shaping, stick-like tealeaves is cooled to 5 DEG C rapidly, and shaping operates
Time is between 5~8min；
(5) ferment：It is 1 by the mass ratio of tealeaves and zymotic fluid：0.001 ratio is to zymotic fluid is sprayed on tealeaves, through stirring
Mix and stack 10h at normal temperatures after mixing；
(6) dry：Tealeaves after fermentation is placed in dryer, the dry 10min under the conditions of 100 DEG C, then by tealeaves
Taking-up is cooled to -10 DEG C, and keeps 10min, and redrying 35min, is finally cooled to room temperature at 50 DEG C；
(7) clean：Tealeaves after drying is manually cleaned, picks the debris such as reddish yellow leaf, thick old leaf, tea stalk, is cleaned
During as far as possible avoid crushing stick-like tealeaves, can then be packed, obtain white tea finished product.
Wherein zymotic fluid calculates by weight, including 6 parts of pectase, 6 parts of cellulase, 15 parts of vinasse, 3 parts of lactic acid, carbon
65 parts of sour 3 parts of potassium, 2 parts of sodium carbonate and water mix.
Embodiment 3：
A kind of new white tea production technology, comprises the following steps：
(1) pick：Adopt one leaf of a bud, the fresh leaf of two leaves and a bud is raw material；
(2) wither：The fresh leaf of picking is spread with the horizontal screen that aperture is 11.8cm, thickness is less than 2cm when spreading, and fresh
The not overlapping placement of leaf, first wither 20min under the conditions of 45 DEG C, is then cooled to 5 DEG C, and keeps 20min, then carries out second again
Secondary to wither, wither 2h at a temperature of 335 DEG C；
(3) knead：The tealeaves to wither in step (2) is kneaded using cylinder type rolling machine, knead pressure with
Do not destroy subject to tealeaves integrality, time of kneading 5min；
(4) shaping：Shaped using manually-operated mode to the tealeaves that completion is kneaded in step (3), first by tealeaves
Temperature is heated to 455 DEG C, then opens tealeaves and flattens, and is rolled into tealeaves piece by way of afterturn stick-like, and rolling repeatedly is squeezed
Pressure, is compressed so that tea juice is fully extruded, and after the completion of shaping, stick-like tealeaves is cooled to 10 DEG C rapidly, and shaping operates
Time is between 5~8min；
(5) ferment：It is 1 by the mass ratio of tealeaves and zymotic fluid：0.003 ratio is to zymotic fluid is sprayed on tealeaves, through stirring
Mix and stack 6h at normal temperatures after mixing；
(6) dry：Tealeaves after fermentation is placed in dryer, dry 5min, then takes tealeaves under the conditions of 120 DEG C
Go out and be cooled to 0 DEG C, and keep 30min, redrying 25min, is finally cooled to room temperature at 60 DEG C；
(7) clean：Tealeaves after drying is manually cleaned, picks the debris such as reddish yellow leaf, thick old leaf, tea stalk, is cleaned
During as far as possible avoid crushing stick-like tealeaves, can then be packed, obtain white tea finished product.
Wherein zymotic fluid calculates by weight, including 10 parts of pectase, 10 parts of cellulase, 20 parts of vinasse, 2 parts of lactic acid,
54 parts of 2 parts of potassium carbonate, 2 parts of sodium carbonate and water mix.
The obtained white tea product of three embodiments of the present invention is respectively taken with a kind of white tea product sold on the market 100g into
Row contrast experiment, first detects its bulk density, and then in mass ratio 1:50 add water to be brewed, after brewing for the first time, for the second time
Respectively using the absorbance of spectrophotometer detection wherein tea polyphenols after brewing, as a result such as table 1.
Table 1：
As shown in Table 1, the white tea produced by the present invention, the relatively existing white tea of bulk density are significantly improved, therefore
By being vacuum-packed can more closely pack, improve conevying efficiency, reduce packaging and cost of transportation；Meanwhile the present invention
The white tea of production, when brewing and brewing for the second time for the first time, the difference of tea polyphenols absorbance is much smaller than existing white tea, and tea is more
The absorbance of phenol and its concentration are substantially proportional to relation, therefore when brewing and brew for the second time for the first time, tea produced by the invention
The content of tea polyphenols improves the mouthfeel drunk tea more closely, can meet that what is repeatedly brewed drinks demand in leaf.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, can be to the skill of the present invention
Art scheme technical scheme is modified or replaced equivalently, without departing from the objective and scope of technical solution of the present invention, it should all cover at this
Among the right of invention.
Claims (7)
1. a kind of new white tea production technology, it is characterised in that comprise the following steps：
(1) pick：Adopt one leaf of a bud, the fresh leaf of two leaves and a bud is raw material；
(2) wither：The fresh leaf of picking is spread with the horizontal screen that aperture is 1.2~1.8cm, thickness is less than 2cm when spreading, and fresh
The not overlapping placement of leaf, then carries out the 4~8h that withers under the hot wind environment that temperature is 30~33 DEG C, wind speed is 1.5~3m/s；
(3) knead：The tealeaves to wither in step (2) is kneaded using cylinder type rolling machine, kneads pressure not break
Subject to bad tealeaves integrality, time of kneading is 3~5min；
(4) shaping：Shaped to the tealeaves that completion is kneaded in step (3) using manually-operated mode, first buy tealeaves
Open pressing, then tealeaves piece is rolled into by way of afterturn it is stick-like, repeatedly rolling extrude, compressed so that tea juice is filled
Divide extrusion；
(5) ferment：It is 1 by the mass ratio of tealeaves and zymotic fluid：The ratio of (0.001~0.003) to spraying zymotic fluid on tealeaves,
It is agitated to stack 6~10h at normal temperatures after mixing；
(6) dry：Tealeaves after fermentation is placed in dryer, dry 5~10min, Ran Houfang under the conditions of 100~120 DEG C
Put to room temperature is cooled to, 25~35min of redrying, is finally cooled to room temperature at 50~60 DEG C；
(7) clean：Tealeaves after drying is manually cleaned, picks the debris such as reddish yellow leaf, thick old leaf, tea stalk, dedoping step
In as far as possible avoid crushing stick-like tealeaves, can then be packed, obtain white tea finished product.
A kind of 2. new white tea production technology as claimed in claim 1, it is characterised in that：Wither in the step (2) process
It is divided into two steps, the first step is withered 20~30min under the conditions of 40~45 DEG C, is then cooled to 0~5 DEG C, and keep 20~
30min, then carries out second step and withers, wither 2~3h at a temperature of 30~35 DEG C again.
A kind of 3. new white tea production technology as claimed in claim 1, it is characterised in that：Carrying out the shaping behaviour of step (4)
Before work, tealeaves temperature is first heated to 45~55 DEG C, after the completion of shaping, rapidly by stick-like tealeaves be cooled to 5~10 DEG C again into
Row subsequent operation.
A kind of 4. new white tea production technology as claimed in claim 3, it is characterised in that：The shaping operating time is in 5~8min
Between.
A kind of 5. new white tea production technology as claimed in claim 1, it is characterised in that：Zymotic fluid in the step (5)
Calculate by weight, including 5~15 parts of pectase, 5~10 parts of dried orange peel juice, 15~20 parts of vinasse, 1~3 part of lactic acid, potassium carbonate 1
50~70 parts of~3 parts, 1~3 part of sodium carbonate and water mix.
A kind of 6. new white tea production technology as claimed in claim 1, it is characterised in that：Zymotic fluid in the step (5)
Calculate by weight, including 5~10 parts of pectase, 5~10 parts of cellulase, 15~20 parts of vinasse, 1~3 part of lactic acid, potassium carbonate
50~70 parts of 1~3 part, 1~3 part of sodium carbonate and water mix.
A kind of 7. new white tea production technology as claimed in claim 1, it is characterised in that：The step (6) is dried in first time
After dry, tealeaves is taken out and is cooled to -10~0 DEG C, and keep 10~30min, then carry out second of drying.
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| CN201711394636.9A CN107980940A (en) | 2017-12-21 | 2017-12-21 | A kind of new white tea production technology |
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| CN201711394636.9A CN107980940A (en) | 2017-12-21 | 2017-12-21 | A kind of new white tea production technology |
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| CN109169983A (en) * | 2018-10-22 | 2019-01-11 | 陈瑛丽 | A kind of preparation process of white tea |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
| CN111345368A (en) * | 2020-04-13 | 2020-06-30 | 朱文伟 | Aged health-care white tea and processing method thereof |
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Application publication date: 20180504 |