CN108308302A

CN108308302A - Gold white tea processing technology

Info

Publication number: CN108308302A
Application number: CN201810405882.8A
Authority: CN
Inventors: 胡琴其
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-04-30
Filing date: 2018-04-30
Publication date: 2018-07-24

Abstract

The invention discloses gold white tea processing technologys, include the following steps：(1) leaf picking：Gold tea kind is selected, one bud of picking, one leaf, two leaves and a bud standard fresh leaf, summer plucking time is after at 4 points in afternoon；(2) it withers；(3) it just does；(4) leak water；(5) foot is dry：Measuring Moisture Content of Tea after control foot is dry is within 6%.It is famous-brand and high-quality white tea by the prepared finished product gold white tea of this method, more preferably compared to quality compared with summer white tea made from other kinds, is mainly reflected in：With the sweet tea fragrance of a flower and milk fragrance, soup look is yellow, bright, and the entrance band fragrance of a flower, sweet tea, alcohol are refreshing；Tealeaves after brewed is stout and strong, whole shoot, leaf color breen and bright；Amino acid content is up to 2~4%, polyphenol content 26~30%, phenol/ammonia 8.15 or so.

Description

Gold white tea processing technology

Technical field

The present invention relates to gold white tea processing technologys.

Background technology

White tea belongs to micro- fermented tea, is traditional tea of Chinese tea grower's initiative, is the special treasure in Chinese teas, in being One of six big teas of state, because its sample tea is mostly bud head, completely drapes over one's shoulders pekoe, and such as silver is gained the name like snow.The basic processing technology of white tea Including withering, drying process, without finishing or rubbing, wherein it is the critical process to form quality of white tea to wither.Outside finished product white tea Shape bud milli is complete, and milli is fragrant clear fresh, and soup look is yellowish green limpid, and light time of flavour is sweet, major production areas in Fuding, Fujian Province, have stable political situation, Songxi, build The ground such as sun and Yunnan Jing Gu.It is well known that tealeaves is the important industrial crops in Hunan Province and traditional feature industries.But in Tealeaves circulation association of state statistics：National white tea increases production 6480 tons within 2015, reaches 2.2 ten thousand tons, and growth rate belongs to six big teas highests, Reach 41.77%, mainly Fujian white tea yield reaches 20400 tons, and only 5 tons of Hunan white tea yield, and the place of production is concentrated within 2015 years White tea in the teas market share only accounting 1%, therefore say that the white tea market in Hunan Province has prodigious potentiality.The application couple Changsha city tea tree breed is studied, and the local tea variety of the suitable famous-brand and high-quality white tea of system is filtered out, famous-brand and high-quality white for breediness research The processing technology of tea reduces the phenol ammonia ratio of white tea, improves famous-brand and high-quality quality of white tea to increase the fresh refreshing degree and fragrance of white tea.

Invention content

The purpose of the present invention is overcoming the shortcomings of in existing product, gold white tea processing technology is provided.

In order to achieve the above object, the present invention is achieved by the following technical solutions：

Gold white tea processing technology, includes the following steps：

(1) leaf picking：Select gold tea kind, one bud of picking, one leaf, two leaves and a bud standard fresh leaf, summer picking Time is after at 4 points in afternoon；

(2) it withers：It is the fresh leaf of above-mentioned picking is equably thin in time to be spread out in bamboo screen tray, it is placed in interior and withers an evening On, room ventilation is kept, room temperature control is at 22 DEG C, humidity 68%；Then tealeaves is set 8 points to 10 points of second day morning It withers 1.7h in daylight in outdoor shade, keeps ventilation, shading, 26 DEG C of temperature, humidity 67%；10 points to afternoon 4 points move to Indoor carry out is withered naturally, 25 DEG C of indoor temperature, humidity 62%；Withering leaf is moved to outdoor shade again by 4 points in afternoon to 5 points Wither 0.7h for secondary outdoor, 27 DEG C of outdoor temperature, humidity 57%；After withering leaf is moved to indoor standing 0.7h by 5 PM, it is placed in Indoor Natural withers；Mode of withering third day is identical as second day, total withering time 42h；

(3) it just does：The withering leaf that step (2) obtains to seven, it is most probably dry when, withering leaf just dry with fragrance extracting machine, baking Dry 47 DEG C of temperature, drying time 27min；

(4) leak water：The timely spreading for cooling of tealeaves after step (3) is just done stands the 1.7h that leakes water；

(5) foot is dry：Step (4) is stood into the tealeaves after leaking water, foot is carried out in fragrance extracting machine and is done, dry 95 DEG C of the temperature of foot is dried Dry time 2min controls the Measuring Moisture Content of Tea after foot is done within 4%.

Beneficial effects of the present invention are as follows：The present invention select leaf big and it is thick and solid, amino acid content is high, phenol ammonia is than low summer Gold tea is conducive to the formation of the refreshing flavour of white tea sweet tea, alcohol as raw material；Summer is taken full advantage of in gold white tea process Temperature advantage, afternoon, picking, started to wither at dusk, until the crucial withering time during second night is utilized nature and heated up Journey promotes the formation of the white tea fragrance of a flower in addition daylight appropriate withers；It is dry that the slow baking of first dry low temperature and sufficient dry high temperature is used to dry soon Mode is conducive to flavour and further develops into the fragrant and sweet formation with milk fragrance of sweet and pure and finished product white tea.It is made by this method Obtained finished product gold white tea is famous-brand and high-quality white tea, more preferably compared to quality compared with summer white tea made from other kinds, is mainly reflected in： With the sweet tea fragrance of a flower and milk fragrance, soup look is yellow, bright, and the entrance band fragrance of a flower, sweet tea, alcohol are refreshing；Tealeaves after brewed is stout and strong, whole shoot, leaf Color breen and bright；Amino acid content is up to 2~4%, polyphenol content 26~30%, phenol/ammonia 8.15 or so.

Specific implementation mode

Technical scheme of the present invention is described further below：

Embodiment 1：

Gold white tea processing technology, includes the following steps：

The present invention select leaf big and it is thick and solid, amino acid content is high, phenol ammonia as raw material, is conducive to white than low summer gold tea The formation of the refreshing flavour of tea sweet tea, alcohol；The temperature advantage of summer is taken full advantage of in gold white tea process, afternoon, picking, was close to Evening starts to wither, until nature temperature-rise period is utilized in the crucial withering time during second night, in addition daylight appropriate withers It withers, promotes the formation of the white tea fragrance of a flower；Drying is conducive to flavour into one in such a way that first dry low temperature dries slowly and the dry high temperature of foot dries soon Step develops into the fragrant and sweet formation with milk fragrance of sweet and pure and finished product white tea.By the prepared finished product gold white tea of this method It more preferably compared to quality compared with summer white tea made from other kinds is mainly reflected in for famous-brand and high-quality white tea：With the sweet tea fragrance of a flower and milk Taste, soup look is yellow, bright, and the entrance band fragrance of a flower, sweet tea, alcohol are refreshing；Tealeaves after brewed is stout and strong, whole shoot, leaf color breen and bright；Amino acid Content is up to 2~4%, polyphenol content 26~30%, phenol/ammonia 8.15 or so.

It should be noted that listed above is only a kind of specific embodiment of the present invention.It is clear that the invention is not restricted to Upper embodiment, can also be there are many deforming, in short, those skilled in the art can directly lead from present disclosure All deformations for going out or associating, are considered as protection scope of the present invention.

Claims

1. gold white tea processing technology, which is characterized in that include the following steps：

(1) leaf picking：Select gold tea kind, one bud of picking, one leaf, two leaves and a bud standard fresh leaf, summer plucking time For after at 4 points in afternoon；

(2) it withers：It is the fresh leaf of above-mentioned picking is equably thin in time to be spread out in bamboo screen tray, it is placed in interior and withers a whole night, protect Hold room ventilation, room temperature control is at 22 DEG C, humidity 68%；Then tealeaves is placed in room 8 points to 10 points of second day morning Daylight withers 1.7h in outer shade, keeps ventilation, shading, 26 DEG C of temperature, humidity 67%；10 points to afternoon 4 points move to interior It carries out nature to wither, 25 DEG C of indoor temperature, humidity 62%；Withering leaf is moved to outdoor shade secondary chamber again by 4 points to 5 points of afternoon The outer 0.7h that withers, 27 DEG C of outdoor temperature, humidity 57%；It is disposed within after withering leaf is moved to indoor standing 0.7h by 5 PM Naturally it withers；Mode of withering third day is identical as second day, total withering time 42h；

(3) it just does：The withering leaf that step (2) obtains to seven, it is most probably dry when, withering leaf just dry with fragrance extracting machine, drying is warm 47 DEG C of degree, drying time 27min；

(5) foot is dry：Step (4) is stood into the tealeaves after leaking water, it is dry to carry out foot in fragrance extracting machine, dry 95 DEG C of the temperature of foot, when drying Between 2min, control foot it is dry after Measuring Moisture Content of Tea within 4%.