CN108112713A - A kind of white tea gross tea goes the blue or green method refined - Google Patents
A kind of white tea gross tea goes the blue or green method refined Download PDFInfo
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- CN108112713A CN108112713A CN201810015207.4A CN201810015207A CN108112713A CN 108112713 A CN108112713 A CN 108112713A CN 201810015207 A CN201810015207 A CN 201810015207A CN 108112713 A CN108112713 A CN 108112713A
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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 provides a kind of white tea gross tea and goes the blue or green method refined, which is mainly shown as：By certain mass, the white tea loose tea made of fresh leaves of tea plant is put into steaming tea case and uses 80 100 DEG C of 60 120s of steam treatment, and the white tea after steam treatment presses 5 10min, pressure 5kg/cm using press while hot2, loosening pressure crosses after 10 20min and carries out deblocking and break up, and the white tea loose tea after breaing up is put into 60 80 DEG C of baking oven and is dried to that foot is dry, obtains and goes the blue or green white tea refined.The technique is suitable for improving the white tea loose tea particularly qualities such as the fragrance of newly picked and processed tea leaves and flavour, while can reduce white tea loose tea volume, circulates and stores convenient for white tea.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of white tea gross tea goes the blue or green method refined.
Background technology
White tea belongs to one of six big teas, originates in Fujian, raw material and processing technology（It withers, it is dry）Feature creates
Its appearance completely drapes over one's shoulders the resemblance of pekoe, thus gains the name, and is different from albino tea.White tea loose tea：Work of the fresh leaves of tea plant Jing Guo white tea
Gross tea made of skill, not by steaming the process of soft compacting, so very fluffy.Modern white tea processing technology is withered with traditional natural
Withering, processing is different, and due to having imported artificially controlling temperature humidity control technique, withering time greatly shortens, by 48 ~ 72 it is small when to foreshorten to 24 small
When, modern Tea Production rhythm needs are more adapted to, but simultaneously also because withering time is short, tealeaves physic-chemical changes are too fast, make
Into the dark brownish green careless gas weight of fresh white, flavour is not mature, generally needs 1 year or so time that could complete blue or green alcoholization process, not only takes
And occupied ground, the economic benefit is not high, and often because holding conditions should not due to be also easy to produce storage taste, the bad smells such as miscellaneous taste, shadow
Ring the commodity value of white tea.
Art methods are mainly inquired by the way that white tea loose tea storage condition is set to carry out green mature effect, such as logical
It crosses the golden kwan-yin kind of regulation and control and organoleptic quality difference sieve of the white tea loose tea in the environment of different storage temperature, humidity and illumination is made
White tea loose tea is selected most preferably to move back blue or green cooking conditions（Wu's age contains, Zhang Yinggen, and it is wide that Wang Zhen health white teas move back green mature Discussion on Technology [J]
Eastern Tea Industry, 2013, (04):20-21. ）Although the technical method can reduce white tea loose tea green gas to a certain extent but still
It needs to occupy a large amount of parking spaces, expending certain time could realize.
The content of the invention
In order to solve the above-mentioned technical problem, the fragrance and green tea of the wet made white tea of withering of artificially controlling temperature control are improved, this
Invention provides a kind of white tea gross tea and goes the blue or green method refined, and white tea green gas is removed using steam, the method suppressed, broken up, miscellaneous gas,
The bad smells such as storehouse taste suitable for quickly improving the fragrance and green tea of white tea loose tea particularly newly picked and processed tea leaves, while reduce white tea
Loose tea volume is circulated and stored convenient for white tea.
To achieve the above object, the present invention adopts the following technical scheme that：
The technical solution is mainly shown as：By certain mass, the white tea loose tea made of the fresh leaves of tea plant is put into steam and is used in tea case
80-100 DEG C of steam treatment 60-120s, the white tea after steam treatment press 5-10min, pressure 5kg/ while hot using press
cm2, loosening pressure crosses after 10-20min and carries out deblocking and break up, and the white tea loose tea after breaing up is put into 60-80 DEG C of baking oven, and to be dried to foot dry, obtains
It must go the blue or green white tea refined.
（1）Part green gas is removed using steam treatment white tea loose tea so that loose tea gets wet softening；
（2）Using the white tea loose tea after steam treatment as raw material to loose tea in 5kg/cm2Pressure condition under carry out at compacting
Reason, refines white tea loose tea by hyther；
（3）By white tea after compression process by breaing up, drying reaches removing green gas, refines the effect of mouthfeel.
The remarkable advantage of the present invention is：
1）After this technology is handled, the bad smells such as white tea loose tea green gas, miscellaneous taste can be greatly lowered, send out refreshing aroma thoroughly,
Millet paste soup look deepens, and flavour is changed into dense strongly by not mature sense, and alcohol is felt well, and tea residue becomes soft strongly from needle-holding hand sense（Such as Fig. 1 institutes
Show）.
2）Calculate through ballast method, white tea loose tea unit weight can be significantly improved after processing to 1.5-2 times of before processing, is substantially reduced white
The area occupied of tea facilitates the transport of white tea loose tea, storage and packaging.
3）It is tested by biochemical composition, polyphenol content significantly reduces after processing, and phenol ammonia ratio reduces, and is this method alcoholization
The material base of mouthfeel.
Description of the drawings
Fig. 1 is through the present invention process millet paste of white tea loose tea and tealeaves appearance comparison diagram before and after the processing.
Specific embodiment
Further to disclose rather than limiting the present invention, below in conjunction with example, the present invention is described in further detail.
Embodiment 1
A kind of white tea gross tea goes the blue or green method refined, and comprises the following steps：
（1）White tea loose tea made of fresh leaves of tea plant is put into steam, 100 DEG C of steam treatment 90s are used in tea case；
（2）White tea after steam treatment presses 6min, pressure 5kg/cm while hot using press2；
（3）Loosening pressure is crossed after 10min and carries out deblocking and break up, and the white tea loose tea after breaing up is put into 80 DEG C of baking oven, and to be dried to foot dry, is gone
The white tea of green grass or young crops alcoholization.
Embodiment 2
A kind of white tea gross tea goes the blue or green method refined, and comprises the following steps：
（1）White tea loose tea made of fresh leaves of tea plant is put into steam, 80 DEG C of steam treatment 120s are used in tea case；
（2）White tea after steam treatment presses 5min, pressure 5kg/cm while hot using press2；
（3）Loosening pressure is crossed after 15min and carries out deblocking and break up, and the white tea loose tea after breaing up is put into 70 DEG C of baking oven, and to be dried to foot dry, is gone
The white tea of green grass or young crops alcoholization.
Embodiment 3
A kind of white tea gross tea goes the blue or green method refined, and comprises the following steps：
（1）White tea loose tea made of fresh leaves of tea plant is put into steam, 90 DEG C of steam treatment 60s are used in tea case；
（2）White tea after steam treatment presses 10min, pressure 5kg/cm while hot using press2；
（3）Loosening pressure is crossed after 20min and carries out deblocking and break up, and the white tea loose tea after breaing up is put into 60 DEG C of baking oven, and to be dried to foot dry, is gone
The white tea of green grass or young crops alcoholization.
Through present invention process, white tea loose tea compares before and after the processing
Table 1 is the sensory through present invention process white tea loose tea before and after the processing
1）After this technology is handled, the bad smells such as white tea loose tea green gas, miscellaneous taste can be greatly lowered, send out refreshing aroma thoroughly,
Millet paste soup look deepens, and flavour is changed into dense strongly by not mature sense, and alcohol is felt well, and tea residue becomes soft strongly from needle-holding hand sense（Such as Fig. 1 institutes
Show）.
2）Calculate through ballast method, white tea loose tea unit weight can be significantly improved after processing to 1.5-2 times of before processing, is substantially reduced white
The area occupied of tea facilitates the transport of white tea loose tea, storage and packaging.
Table 2 is the biochemical composition through present invention process white tea loose tea before and after the processing
3）It is tested by biochemical composition, polyphenol content significantly reduces after processing, and amino acid content is without significant changes, phenol ammonia ratio
It significantly reduces, is the material base of this method alcoholization mouthfeel.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (1)
1. a kind of white tea gross tea goes the blue or green method refined, which is characterized in that comprises the following steps：
（1）White tea loose tea made of fresh leaves of tea plant is put into steam, 80-100 DEG C of steam treatment 60-120s is used in tea case；
（2）White tea after steam treatment presses 5-10min, pressure 5kg/cm while hot using press2；
（3）Loosening pressure is crossed after 10-20min and carries out deblocking and break up, and the white tea loose tea after breaing up is put into 60-80 DEG C of baking oven, and to be dried to foot dry,
It obtains and goes the blue or green white tea refined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810015207.4A CN108112713A (en) | 2018-01-08 | 2018-01-08 | A kind of white tea gross tea goes the blue or green method refined |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810015207.4A CN108112713A (en) | 2018-01-08 | 2018-01-08 | A kind of white tea gross tea goes the blue or green method refined |
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| CN108112713A true CN108112713A (en) | 2018-06-05 |
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| CN201810015207.4A Pending CN108112713A (en) | 2018-01-08 | 2018-01-08 | A kind of white tea gross tea goes the blue or green method refined |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198072A (en) * | 2018-11-29 | 2019-01-15 | 福建省政和县茗香轩茶厂 | It is a kind of to remove the green method for processing white tea refined |
| CN115176852A (en) * | 2022-05-16 | 2022-10-14 | 亢杨 | White tea storage method capable of improving later-stage balance conversion taste |
| CN115500405A (en) * | 2022-10-10 | 2022-12-23 | 赵宇 | Tea curing process |
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| CN104431002A (en) * | 2014-12-24 | 2015-03-25 | 李剑峰 | Granular white tea and preparation method thereof |
| CN105248699A (en) * | 2015-11-06 | 2016-01-20 | 林志宾 | Preparation method of compressed white tea |
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| CN106889220A (en) * | 2017-03-01 | 2017-06-27 | 刘冬林 | The method that fresh leaves of tea plant makes white tea is planted by a kind of use Shan Nan colonies |
| CN107494788A (en) * | 2017-09-28 | 2017-12-22 | 福鼎市闽翁茶业有限公司 | The technique that a kind of loosening pressure makes white tea |
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2018
- 2018-01-08 CN CN201810015207.4A patent/CN108112713A/en active Pending
Patent Citations (6)
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| JP2013526876A (en) * | 2010-06-04 | 2013-06-27 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Tea preparation method |
| CN104431002A (en) * | 2014-12-24 | 2015-03-25 | 李剑峰 | Granular white tea and preparation method thereof |
| CN105248699A (en) * | 2015-11-06 | 2016-01-20 | 林志宾 | Preparation method of compressed white tea |
| CN105815477A (en) * | 2016-05-18 | 2016-08-03 | 贵州湄潭兰馨茶业有限公司 | Compressed tea flower and white tea cake and preparation method thereof |
| CN106889220A (en) * | 2017-03-01 | 2017-06-27 | 刘冬林 | The method that fresh leaves of tea plant makes white tea is planted by a kind of use Shan Nan colonies |
| CN107494788A (en) * | 2017-09-28 | 2017-12-22 | 福鼎市闽翁茶业有限公司 | The technique that a kind of loosening pressure makes white tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198072A (en) * | 2018-11-29 | 2019-01-15 | 福建省政和县茗香轩茶厂 | It is a kind of to remove the green method for processing white tea refined |
| CN115176852A (en) * | 2022-05-16 | 2022-10-14 | 亢杨 | White tea storage method capable of improving later-stage balance conversion taste |
| CN115500405A (en) * | 2022-10-10 | 2022-12-23 | 赵宇 | Tea curing process |
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Application publication date: 20180605 |