CN108576281A - A kind of processing method of faint scent white tea - Google Patents
A kind of processing method of faint scent white tea Download PDFInfo
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- CN108576281A CN108576281A CN201810651656.8A CN201810651656A CN108576281A CN 108576281 A CN108576281 A CN 108576281A CN 201810651656 A CN201810651656 A CN 201810651656A CN 108576281 A CN108576281 A CN 108576281A
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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
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to tea processing technical field, more particularly to a kind of processing method of faint scent white tea, this method includes：(1) picking, (2) sun withering, (3) fermentation, (5) wither, (6) drying, (8) packaging；The fragrant strongly fragrant taste alcohol of white tea produced by the invention, faint scent is lasting, and the fresh alcohol of flavour is palatable, and aftertaste is sweet, millet paste entrance lubrication is sweet, and soup look is yellowish green bright, prolonged resistance to bubble, it is higher with amino acid content, while also containing organized enzyme necessary to human body, have the function of good antiviral immunity.
Description
Technical field
The present invention relates to tea processing technical field, more particularly to a kind of processing method of faint scent white tea.
Background technology
White tea cradle and main producing region are mainly processing with Fuding White Milli- Silver Needle Tea kind mainly in one band of Fuding City of Fujian Province
Raw material, the production method of traditional handicraft, which is by the fresh tea leaf under adopting, → withers → to dry → pick through airing and picks → multiple roasting → vanning
7 steps of → warehouse entry.Processing technology is simple, does not fry and does not rub, both prevented unlike green tea tea polyphenols oxidation, also unlike black tea that
Sample promotes its oxidation, belongs to slight primary fermentation, and tea shoot is made slowly to change naturally, and the activity of destructive enzyme, does not allow it to wither naturally,
It when drying is to 8,9 one-tenth dry, then is baked with slow boiling, is cased after drying gradually.
Current white tea raw material is mainly Fuding White Milli- Silver Needle Tea, and giant tea tree, also known as ancient tea tree, arbor or half arbor type, most
Up to 10 meters or more, Southwestern China area wild resource substantial amounts, kind are rare, widely distributed.Giant tea tree is taken root in relatively deeply, no
Artificial watering, fertilizing is needed, required nutrient own absorption is completed, self-sufficient, therefore the nutritional ingredient contained by tealeaves itself is opposite
It is higher.Soil is goed deep into the root set greatly, more conducively absorbs the nutrient of underground deep layer soil, and is converted into nutriment.Therefore big
It is abundant to set tea internal substance, also therefore more resistance to bubble, more fragrance, flavour is mellow, returns sweet promote the production of body fluid for giant tea tree leaf.Compared to other
For tea, without fertilising, more naturally.Existing big tree tea is processed mainly based on black tea, and yet there are no report as white tea to process
Road.
Invention content
To overcome the defect of the above-mentioned prior art, the present invention provides a kind of processing method of faint scent white tea, to simplify white tea
Production process, improve the nutritional quality of tealeaves.
It is achieved particular by following technical scheme：.
A kind of processing method of faint scent white tea, including picking, sun withering, ferment, wither, dry and pack, the fermentation is adopted
With control aerobe fermentation, described withering carries out on the vibrating.
Preferably, the control aerobe fermentation that has is put into tealeaves in the bamboo basket of Hsinchu establishment, and 4 are covered in bamboo basket open end
Layer gauze, and bamboo basket is put into open containers and carries out spontaneous fermentation, fermentation time 1-2h.
Preferably, acetum of the bamboo basket through 8-10 times of its quality impregnates 40-60min, and room temperature, which dries, to be reused.
Preferably, the open containers are marmite or terrine.
Preferably, the temperature of the immersion is 20-25 DEG C.
Preferably, a concentration of 0.5-1% of the acetum.
The processing method of faint scent white tea of the present invention, specific procedure of processing are as follows：
(1) it picks：After raining, by tea tip stalwartness in straight and upright, no disease and pests harm tea picking to container, water purification is trembled
Pearl after being sealed up for safekeeping with preservative film, is transported to processing workshop；
(2) sun withering：The tealeaves of picking back is spread out in 23-28 DEG C of environment, it is 0.2-0.5cm to spread thickness out, is adopted
It is then shut off fluorescent lamp until tealeaves temperature is 35-37 DEG C with intermittent daylight light irradiation, ventilation is kept to stand 20-30min；
(3) it ferments：At 20-25 DEG C, the bamboo basket that Hsinchu is worked out is placed in the acetum of 8-10 times of its quality and is impregnated
40-60min, a concentration of 0.5-1% of the acetum, pulls out and drains, then tealeaves is packed into bamboo basket, is covered in bamboo basket open end
4 layers of gauze of lid, and bamboo basket is put into open containers, micro- roasting in outside of containers charcoal fire, the tealeaves temperature in holding bamboo basket is
30-35 DEG C, carry out spontaneous fermentation, fermentation time 1-2h；
(4) it withers：At 20-25 DEG C, by the thin booth of the tealeaves after fermentation on dustpan, leaf-spreading thickness 0.2-0.5cm,
Then dustpan is placed on the vibrating, withering time 28-30h；
(5) it dries：The tealeaves that previous step makes to be put into dryer progress low temperature to dry slowly, drying temperature is 35-40 DEG C,
Drying time is 5-6 hours, and control water content is below 6% up to gross tea；
(6) it packs：Gross tea is picked to pack after non-tea field trash and is got product.
Beneficial effects of the present invention：
(1) the brand-new bamboo basket that the present invention is impregnated using acetic acid：Soften bamboo basket first, reduces damage of the container to bud-leaf；The
Two, be conducive to the faint scent for giving out bamboo, bud-leaf fragrance is promoted to be formed；Third is conducive to evaporable water, shortens withering time,
Reduce the variation of bud-leaf color and luster.
(2) present invention uses distinctive control aerobe fermentation, fully saves the faint scent of bamboo, also improves the enzyme activity of tealeaves
Property, increase the formation of the peat-reek of tealeaves, can significantly improve tea leaf quality.
(3) present invention can make fully to preserve the green grass gas that tealeaves releases using picking, sun withering technique；And keep bud-leaf tender
For moisture in stem while redistributing, glycoside Substance P hydrolysis in bud-leaf generates fragrance component, is conducive to fragrance, flavour
Development.
(4) the fragrant strongly fragrant taste alcohol of white tea produced by the invention, faint scent is lasting, and the fresh alcohol of flavour is palatable, and aftertaste is sweet, millet paste entrance profit
Sliding sweet, soup look is yellowish green bright, and prolonged resistance to bubble has amino acid content higher, while also containing organized enzyme necessary to human body,
Has the function of good antiviral immunity.
Specific implementation mode
Embodiment 1
The processing method of faint scent white tea of the present invention, specific procedure of processing are as follows：
(1) it picks：After raining, by tea tip stalwartness in straight and upright, no disease and pests harm tea picking to container, water purification is trembled
Pearl after being sealed up for safekeeping with preservative film, is transported to processing workshop；
(2) sun withering：The tealeaves of picking back is spread out in 23 DEG C of environment, it is 0.2cm to spread thickness out, using intermittence
Daylight light irradiation is then shut off fluorescent lamp until tealeaves temperature is 35 DEG C, and ventilation is kept to stand 20min；
(3) it ferments：At 20 DEG C, the bamboo basket that Hsinchu is worked out is placed in the acetum of 8 times of its quality and impregnates 40min,
Wherein, a concentration of the 0.5% of acetum, pulls out and drains, then tealeaves is packed into bamboo basket, and 4 layers of gauze are covered in bamboo basket open end,
And bamboo basket is put into open containers, micro- roasting in outside of containers charcoal fire, it is 30 DEG C to keep the tealeaves temperature in bamboo basket, is carried out certainly
So fermentation, fermentation time 1h；
(4) it withers：At 20 DEG C, by the thin booth of the tealeaves after fermentation on dustpan, then leaf-spreading thickness 0.2cm will
Dustpan is placed on the vibrating, withering time 28h；
(5) it dries：It puts the tealeaves that previous step makes into dryer progress low temperature to dry slowly, drying temperature is 35 DEG C, is dried
The dry time is 5 hours, and control water content is below 6% up to gross tea；
(6) it packs：Gross tea is picked to pack after non-tea field trash and is got product.
Embodiment 2
The processing method of faint scent white tea of the present invention, specific procedure of processing are as follows：
(1) it picks：After raining, by tea tip stalwartness in straight and upright, no disease and pests harm tea picking to container, water purification is trembled
Pearl after being sealed up for safekeeping with preservative film, is transported to processing workshop；
(2) sun withering：The tealeaves of picking back is spread out in 28 DEG C of environment, it is 0.5cm to spread thickness out, using intermittence
Daylight light irradiation is then shut off fluorescent lamp until tealeaves temperature is 37 DEG C, and ventilation is kept to stand 30min；
(3) it ferments：At 25 DEG C, the bamboo basket that Hsinchu is worked out is placed in the acetum of 10 times of its quality and impregnates 60min,
Wherein, a concentration of the 0.5% of acetum, pulls out and drains, then tealeaves is packed into bamboo basket, and 4 layers of gauze are covered in bamboo basket open end,
And bamboo basket is put into open containers, micro- roasting in outside of containers charcoal fire, it is 35 DEG C to keep the tealeaves temperature in bamboo basket, is carried out certainly
So fermentation, fermentation time 2h；
(4) it withers：At 25 DEG C, by the thin booth of the tealeaves after fermentation on dustpan, then leaf-spreading thickness 0.5cm will
Dustpan is placed on the vibrating, withering time 30h；
(5) it dries：It puts the tealeaves that previous step makes into dryer progress low temperature to dry slowly, drying temperature is 40 DEG C, is dried
The dry time is 6 hours, and control water content is below 6% up to gross tea；
(6) it packs：Gross tea is picked to pack after non-tea field trash and is got product.
Embodiment 3
The processing method of faint scent white tea of the present invention, specific procedure of processing are as follows：
(1) it picks：After raining, by tea tip stalwartness in straight and upright, no disease and pests harm tea picking to container, water purification is trembled
Pearl after being sealed up for safekeeping with preservative film, is transported to processing workshop；
(2) sun withering：The tealeaves of picking back is spread out in 25 DEG C of environment, it is 0.3cm to spread thickness out, using intermittence
Daylight light irradiation is then shut off fluorescent lamp until tealeaves temperature is 36 DEG C, and ventilation is kept to stand 25min；
(3) it ferments：At 20 DEG C, the bamboo basket that Hsinchu is worked out is placed in the acetum of 8 times of its quality and impregnates 40min,
Wherein, a concentration of the 0.5% of acetum, pulls out and drains, then tealeaves is packed into bamboo basket, and 4 layers of gauze are covered in bamboo basket open end,
And bamboo basket is put into open containers, micro- roasting in outside of containers charcoal fire, it is 30 DEG C to keep the tealeaves temperature in bamboo basket, is carried out certainly
So fermentation, fermentation time 2h；
(4) it withers：At 20 DEG C, by the thin booth of the tealeaves after fermentation on dustpan, then leaf-spreading thickness 0.2cm will
Dustpan is placed on the vibrating, withering time 28h；
(5) it dries：It puts the tealeaves that previous step makes into dryer progress low temperature to dry slowly, drying temperature is 40 DEG C, is dried
The dry time is 6 hours, and control water content is below 6% up to gross tea；
(6) it packs：Gross tea is picked to pack after non-tea field trash and is got product.
Embodiment 4
The processing method of faint scent white tea of the present invention, specific procedure of processing are as follows：
(1) it picks：After raining, by tea tip stalwartness in straight and upright, no disease and pests harm tea picking to container, water purification is trembled
Pearl after being sealed up for safekeeping with preservative film, is transported to processing workshop；
(2) sun withering：The tealeaves of picking back is spread out in 27 DEG C of environment, it is 0.4cm to spread thickness out, using intermittence
Daylight light irradiation is then shut off fluorescent lamp until tealeaves temperature is 35 DEG C, and ventilation is kept to stand 20min；
(3) it ferments：At 20 DEG C, the bamboo basket that Hsinchu is worked out is placed in the acetum of 10 times of its quality and impregnates 60min,
Wherein, a concentration of the 1% of acetum, pulls out and drains, then tealeaves is packed into bamboo basket, and 4 layers of gauze are covered in bamboo basket open end, and
Bamboo basket is put into open containers, micro- roasting in outside of containers charcoal fire, it is 35 DEG C to keep the tealeaves temperature in bamboo basket, carries out nature
Fermentation, fermentation time 2h；
(4) it withers：At 25 DEG C, by the thin booth of the tealeaves after fermentation on dustpan, then leaf-spreading thickness 0.5cm will
Dustpan is placed on the vibrating, withering time 30h；
(5) it dries：It puts the tealeaves that previous step makes into dryer progress low temperature to dry slowly, drying temperature is 40 DEG C, is dried
The dry time is 6 hours, and control water content is below 6% up to gross tea；
(6) it packs：Gross tea is picked to pack after non-tea field trash and is got product.
Embodiment 5
The processing method of faint scent white tea of the present invention, specific procedure of processing are as follows：
(1) it picks：After raining, by tea tip stalwartness in straight and upright, no disease and pests harm tea picking to container, water purification is trembled
Pearl after being sealed up for safekeeping with preservative film, is transported to processing workshop；
(2) sun withering：The tealeaves of picking back is spread out in 23 DEG C of environment, it is 0.2cm to spread thickness out, using intermittence
Daylight light irradiation is then shut off fluorescent lamp until tealeaves temperature is 37 DEG C, and ventilation is kept to stand 30min；
(3) it ferments：At 20 DEG C, the bamboo basket that Hsinchu is worked out is placed in the acetum of 8 times of its quality and impregnates 40min,
Wherein, a concentration of the 0.5% of acetum, pulls out and drains, then tealeaves is packed into bamboo basket, and 4 layers of gauze are covered in bamboo basket open end,
And bamboo basket is put into open containers, micro- roasting in outside of containers charcoal fire, it is 30 DEG C to keep the tealeaves temperature in bamboo basket, is carried out certainly
So fermentation, fermentation time 1h；
(4) it withers：At 25 DEG C, by the thin booth of the tealeaves after fermentation on dustpan, then leaf-spreading thickness 0.5cm will
Dustpan is placed on the vibrating, withering time 30h；
(5) it dries：It puts the tealeaves that previous step makes into dryer progress low temperature to dry slowly, drying temperature is 40 DEG C, is dried
The dry time is 6 hours, and control water content is below 6% up to gross tea；
(6) it packs：Gross tea is picked to pack after non-tea field trash and is got product.
Test example
According to following grouping, experimental group：White tea is made according to the present invention；Control group：White tea is conventionally processed, is surveyed
Measure the nutritional ingredient in two groups of white teas.
Test result：
| Control group | Experimental group | |
| Tea polyphenols | 21.08% | 26.89% |
| Amino acid | 1.73% | 3.02% |
| Soluble sugar | 8.27% | 12.93% |
As can be seen that the experimental group indices performance using the method for the present invention is excellent, effect is excellent in the process of the present invention for institute
Good, practicability is good, is worthy to be popularized.
Claims (7)
1. a kind of processing method of faint scent white tea, including picking, sun withering, ferment, wither, dry and pack, which is characterized in that institute
Fermentation is stated using control aerobe fermentation, described withering carries out on the vibrating.
2. the processing method of faint scent white tea according to claim 1, which is characterized in that the control aerobe fermentation that has is by tealeaves
It is put into the bamboo basket of Hsinchu establishment, covers 4 layers of gauze in bamboo basket open end, and bamboo basket is put into progress nature hair in open containers
Ferment, fermentation time 1-2h.
3. the processing method of faint scent white tea according to claim 2, which is characterized in that the bamboo basket is through 8-10 times of its quality
Acetum impregnate 40-60min, room temperature, which dries, to be reused.
4. the processing method of faint scent white tea according to claim 2, which is characterized in that the open containers be marmite or
Person's terrine.
5. the processing method of faint scent white tea according to claim 3, which is characterized in that the temperature of the immersion is 20-25 DEG C.
6. the processing method of faint scent white tea according to claim 3, which is characterized in that a concentration of 0.5- of the acetum
1%.
7. according to the processing method of claim 1-5 any one of them faint scent white teas, which is characterized in that specific procedure of processing is such as
Under：
(1) it picks：After raining, by tea tip stalwartness in straight and upright, no disease and pests harm tea picking to container, water purification beads are trembled, are used
After preservative film is sealed up for safekeeping, it is transported to processing workshop；
(2) sun withering：The tealeaves of picking back is spread out in 23-28 DEG C of environment, it is 0.2-0.5cm to spread thickness out, between
Having a rest property daylight light irradiation is then shut off fluorescent lamp until tealeaves temperature is 35-37 DEG C, and ventilation is kept to stand 20-30min；
(3) it ferments：At 20-25 DEG C, the bamboo basket that Hsinchu is worked out is placed in the acetum of 8-10 times of its quality and impregnates 40-
60min, a concentration of 0.5-1% of the acetum, pulls out and drains, then tealeaves is packed into bamboo basket, and 4 are covered in bamboo basket open end
Layer gauze, and bamboo basket is put into open containers, micro- roasting in outside of containers charcoal fire, it is 30- to keep the tealeaves temperature in bamboo basket
35 DEG C, carry out spontaneous fermentation, fermentation time 1-2h；
(4) it withers：At 20-25 DEG C, by the thin booth of the tealeaves after fermentation on dustpan, leaf-spreading thickness 0.2-0.5cm, then
Dustpan is placed on the vibrating, withering time is 28-30 hours；
(5) it dries：It puts the tealeaves that previous step makes into dryer progress low temperature to dry slowly, drying temperature is 35-40 DEG C, drying
Time is 5-6 hours, and control water content is below 6% up to gross tea；
(6) it packs：Gross tea is picked to pack after non-tea field trash and is got product.
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| CN201810651656.8A CN108576281A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of faint scent white tea |
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| CN201810651656.8A CN108576281A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of faint scent white tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363107A (en) * | 2022-08-23 | 2022-11-22 | 朱献军 | Processing technology of white tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN106578153A (en) * | 2016-12-07 | 2017-04-26 | 班蔚征 | Processing method of white tea |
| CN107696194A (en) * | 2017-11-24 | 2018-02-16 | 广西博白焕发工艺品有限公司 | It is a kind of to retain the blue or green bamboo cane processing method of the natural bamboo of bamboo |
| CN107873867A (en) * | 2017-10-17 | 2018-04-06 | 南宁茗韵茶业有限公司 | A kind of processing method of white tea |
-
2018
- 2018-06-22 CN CN201810651656.8A patent/CN108576281A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN106578153A (en) * | 2016-12-07 | 2017-04-26 | 班蔚征 | Processing method of white tea |
| CN107873867A (en) * | 2017-10-17 | 2018-04-06 | 南宁茗韵茶业有限公司 | A kind of processing method of white tea |
| CN107696194A (en) * | 2017-11-24 | 2018-02-16 | 广西博白焕发工艺品有限公司 | It is a kind of to retain the blue or green bamboo cane processing method of the natural bamboo of bamboo |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363107A (en) * | 2022-08-23 | 2022-11-22 | 朱献军 | Processing technology of white tea |
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