CN108514033A - A kind of processing method of white tea - Google Patents
A kind of processing method of white tea Download PDFInfo
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- CN108514033A CN108514033A CN201810405846.1A CN201810405846A CN108514033A CN 108514033 A CN108514033 A CN 108514033A CN 201810405846 A CN201810405846 A CN 201810405846A CN 108514033 A CN108514033 A CN 108514033A
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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 invention discloses a kind of processing methods of white tea, include the following steps：(1) tea picking；(2) air blue；(3) it withers；(4) it rubs；(5) integer；(6) it dries；(7) defecation:Gross tea through selection by winnowing, sieve, pick non-tea field trash and obtain finished product.The present invention ensures the high-quality and efficient of white tea processing, especially improves " the yellowish green soup of greenery " color of white tea, the quality of type and tea residue, increases the yield of tea making, improves the quality of white tea.The white tea processed using the method for the present invention, shape is neat, the full pekoe of dry tea batch, spiral shell tea is silvery pearl, needle tea is silvery needle, fragrant strongly fragrant taste alcohol, faint scent is lasting, and flavour is mellow, and aftertaste is sweet, tea entrance lubricates, and soup look is yellowish green bright limpid, prolonged resistance to bubble, it is higher with amino acid content, the low feature of polyphenol content, while also containing organized enzyme necessary to human body, have the function of good antiviral immunity, can save 10 years and never degenerate under room temperature.
Description
Technical field
The present invention relates to a kind of processing methods of white tea.
Background technology
White tea has amino acid content higher, and shape bud milli is complete, and dry tea is golden yellow, fresh taste, light time sweet, soup look Huang
Green bright, the quality characteristic that taste bottom jade waits in vain, like black tea but without ferment sense, it is its characteristic that dense alcohol is sweet clearly, because of the more traditional work of its bar shaped
Skill is tightly rolled up, and soup taste is denseer, and soup look is denseer, is the special treasure in China's teas.Not with the research of people's white tea healthcare function
The disconnected enhancing goed deep into and people look like to health care, white tea are increasingly becoming fashion tea-drinking both domestic and external with its distinctive flavor.Mesh
Preceding white tea processes substantially flow：(1) it commonly uses：Fresh tea leaves are picked, does not fry, does not rub, do not dry, dry in the shade finished product；(2) method is：It presses
It picks and requires to take the satisfactory tea tip, then carry out booth blueness, manage bar, water-removing, shaping, head baking, two bakings, three baking manufacturing procedures
Afterwards, packaging is finally carried out after the assay was approved for selling.(3) method is：Fresh leaf spreading for cooling finishes, and moisture regain is gently rubbed：By the tea after moisture regain
Leaf is gently rubbed in rolling machine, manage bar shaping, drying.But the color of finished product white tea, type and tea residue quality differ, and cause
The quality of every batch of tea has difference, and when especially fresh tea leaves yield is big, processing not in time, causes the damage of fresh tea leaves, makes white
Tea quality differential is very big.
Invention content
The purpose of the present invention is overcoming the shortcomings of in existing product, a kind of processing method of white tea is provided.
In order to achieve the above object, the present invention is achieved by the following technical solutions：
A kind of processing method of white tea, includes the following steps：
(1) tea picking：It after Clear and Bright, after fine day dew is dry, is picked, tea picking tip stalwartness is straight and upright, one leaf of a bud is just opened up；
(2) air blue：By pretreated fresh leaf, is uniformly spread on soft plaque or the mat make of thin bamboo strips with 1.9cm thickness, spread room air
Relative humidity control 84%, at 14 DEG C, temperture of leaves control within 29 DEG C, 1.5 hours time, it is straight to spread fresh leaf for room temperature control
It withers to the food value of leaf soft, tender stalk folding is continuous, fragrance；
(3) it withers：The tealeaves of sun withering is put into interior to spread out, control indoor temperature is 24 DEG C, waits for that the temperature of tealeaves is down to
Room temperature；Tea spreading is put in withering trough again, leaf thickness 1.9cm is spread out, is blown 2 hours with air blower, control air blower leaving air temp is
44 DEG C, fresh leaf water content 24%, leaf stalk and blade is made to soften；
(4) it rubs：The tealeaves to wither rub 51 minutes, is first gently rubbed 39 minutes, rear weight is rubbed 11 minutes, is rubbed and is done again
To elastic combination, weight rubs light pressure 5 minutes after five minutes；
(5) integer:Tealeaves after rubbing is put into trimmer and carries out shaping, by the sieve for being placed on trimmer that tealeaves is smooth
On the net, ensure that tealeaves is not folded together and does not adhere to, control reshaper temperature is at 39 DEG C or less；
(6) it dries:It just dries, 94 DEG C of dryer temperature, the time is 3 minutes, spreading for cooling 4 minutes；It is 79 DEG C to dry temperature again, long to dry
Until hand twists tea stalk with item into last shape；
(7) defecation:Gross tea through selection by winnowing, sieve, pick non-tea field trash and obtain finished product.
Beneficial effects of the present invention are as follows：The present invention ensures the high-quality and efficient of white tea processing, especially improves the " green of white tea
The quality of the yellowish green soup of leaf " color, type and tea residue increases the yield of tea making, improves the quality of white tea.Using the method for the present invention
The white tea of processing, shape is neat, the full pekoe of dry tea batch, spiral shell tea is silvery pearl, needle tea is silvery needle, and fragrant strongly fragrant taste alcohol, faint scent is lasting, flavour
Mellow, aftertaste is sweet, and tea entrance lubrication, soup look is yellowish green bright limpid, prolonged resistance to bubble, has amino acid content higher, tea polyphenols
The low feature of content, while also containing organized enzyme necessary to human body, have the function of good antiviral immunity, can be protected under room temperature
It deposits 10 years and never degenerates.
Specific implementation mode
Technical scheme of the present invention is described further below：
Embodiment 1：
A kind of processing method of white tea, includes the following steps：
(1) tea picking：It after Clear and Bright, after fine day dew is dry, is picked, tea picking tip stalwartness is straight and upright, one leaf of a bud is just opened up；
(2) air blue：By pretreated fresh leaf, is uniformly spread on soft plaque or the mat make of thin bamboo strips with 1.9cm thickness, spread room air
Relative humidity control 84%, at 14 DEG C, temperture of leaves control within 29 DEG C, 1.5 hours time, it is straight to spread fresh leaf for room temperature control
It withers to the food value of leaf soft, tender stalk folding is continuous, fragrance；
(3) it withers：The tealeaves of sun withering is put into interior to spread out, control indoor temperature is 24 DEG C, waits for that the temperature of tealeaves is down to
Room temperature；Tea spreading is put in withering trough again, leaf thickness 1.9cm is spread out, is blown 2 hours with air blower, control air blower leaving air temp is
44 DEG C, fresh leaf water content 24%, leaf stalk and blade is made to soften；
(4) it rubs：The tealeaves to wither rub 51 minutes, is first gently rubbed 39 minutes, rear weight is rubbed 11 minutes, is rubbed and is done again
To elastic combination, weight rubs light pressure 5 minutes after five minutes；
(5) integer:Tealeaves after rubbing is put into trimmer and carries out shaping, by the sieve for being placed on trimmer that tealeaves is smooth
On the net, ensure that tealeaves is not folded together and does not adhere to, control reshaper temperature is at 39 DEG C or less；
(6) it dries:It just dries, 94 DEG C of dryer temperature, the time is 3 minutes, spreading for cooling 4 minutes；It is 79 DEG C to dry temperature again, long to dry
Until hand twists tea stalk with item into last shape；
(7) defecation:Gross tea through selection by winnowing, sieve, pick non-tea field trash and obtain finished product.
The present invention ensures the high-quality and efficient of white tea processing, especially improves " the yellowish green soup of greenery " color, the type of white tea
With the quality of tea residue, increases the yield of tea making, improves the quality of white tea.The white tea processed using the method for the present invention, shape is neat,
The full pekoe of dry tea batch, spiral shell tea is silvery pearl, needle tea is silvery needle, fragrant strongly fragrant taste alcohol, faint scent is lasting, and flavour is mellow, and aftertaste is sweet, and tea enters
Mouth lubrication, soup look is yellowish green bright limpid, prolonged resistance to bubble, has amino acid content higher, the low feature of polyphenol content, while also containing
There is organized enzyme necessary to human body, has the function of good antiviral immunity, can save 10 years and never degenerate under room temperature.
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)
1. a kind of processing method of white tea, which is characterized in that include the following steps：
(1) tea picking：It after Clear and Bright, after fine day dew is dry, is picked, tea picking tip stalwartness is straight and upright, one leaf of a bud is just opened up；
(2) air blue：By pretreated fresh leaf, is uniformly spread on soft plaque or the mat make of thin bamboo strips with 1.9cm thickness, spread the phase of room air
To humid control 84%, at 14 DEG C, temperture of leaves control within 29 DEG C for room temperature control, and 1.5 hours time spread fresh leaf until leaf
Matter is withered soft, and tender stalk folding is continuous, fragrance；
(3) it withers：The tealeaves of sun withering is put into interior to spread out, control indoor temperature is 24 DEG C, waits for that the temperature of tealeaves is down to room temperature；
Tea spreading is put in withering trough again, leaf thickness 1.9cm is spread out, is blown 2 hours with air blower, control air blower leaving air temp is 44 DEG C,
Fresh leaf water content 24%, leaf stalk and blade is set to soften；
(4) it rubs：The tealeaves to wither rub 51 minutes, is first gently rubbed 39 minutes, rear weight is rubbed 11 minutes, is rubbed again and is accomplished pine
Tight knot is closed, and weight rubs light pressure 5 minutes after five minutes；
(5) integer:Tealeaves after rubbing is put into trimmer and carries out shaping, by the sieve for being placed on trimmer that tealeaves is smooth
On, ensure that tealeaves is not folded together and does not adhere to, control reshaper temperature is at 39 DEG C or less；
(6) it dries:It just dries, 94 DEG C of dryer temperature, the time is 3 minutes, spreading for cooling 4 minutes；It is 79 DEG C to dry temperature again, it is long dry until
Hand twists tea stalk with item into last shape；
(7) defecation:Gross tea through selection by winnowing, sieve, pick non-tea field trash and obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405846.1A CN108514033A (en) | 2018-04-30 | 2018-04-30 | A kind of processing method of white tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405846.1A CN108514033A (en) | 2018-04-30 | 2018-04-30 | A kind of processing method of white tea |
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| Publication Number | Publication Date |
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| CN108514033A true CN108514033A (en) | 2018-09-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810405846.1A Withdrawn CN108514033A (en) | 2018-04-30 | 2018-04-30 | A kind of processing method of white tea |
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| CN (1) | CN108514033A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170033A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN115843893A (en) * | 2022-10-09 | 2023-03-28 | 福建江南茶业有限公司 | Novel white tea processing technology |
-
2018
- 2018-04-30 CN CN201810405846.1A patent/CN108514033A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170033A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN109170033B (en) * | 2018-11-05 | 2021-12-07 | 福建品品香茶业有限公司 | Congou white tea and processing technology thereof |
| CN115843893A (en) * | 2022-10-09 | 2023-03-28 | 福建江南茶业有限公司 | Novel white tea processing technology |
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Application publication date: 20180911 |