CN108617802A - White tea processing technology - Google Patents
White tea processing technology Download PDFInfo
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- CN108617802A CN108617802A CN201810405857.XA CN201810405857A CN108617802A CN 108617802 A CN108617802 A CN 108617802A CN 201810405857 A CN201810405857 A CN 201810405857A CN 108617802 A CN108617802 A CN 108617802A
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- tea
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- tealeaves
- leaf
- temperature
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Classifications
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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
-
- 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
Abstract
The invention discloses white tea processing technologys, 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 white tea processing technologys.
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, white tea processing technology is provided.
In order to achieve the above object, the present invention is achieved by the following technical solutions：
White tea processing technology, 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 3.1cm thickness, spread room air
Relative humidity control 96%, 21 DEG C of room temperature, temperture of leaves control within 31 DEG C, 4 hours time, spread fresh leaf until the food value of leaf is withered
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 29 DEG C, waits for that the temperature of tealeaves is down to
Room temperature；Tea spreading is put in withering trough again, leaf thickness 4cm is spread out, is blown 5 hours with air blower, control air blower leaving air temp is 61
DEG C, so that fresh leaf water content 36%, leaf stalk and blade is softened；
(4) it rubs：The tealeaves to wither rub 73 minutes, is first gently rubbed 49 minutes, rear weight is rubbed 13 minutes, is rubbed and is done again
To elastic combination, weight is gently pressed 13 minutes after rubbing 13 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 40 DEG C or less；
(6) it dries:It just dries, 101 DEG C of dryer temperature, the time is 9 minutes, spreading for cooling 11 minutes；It is 91 DEG C to dry temperature again, long
It dries 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：
White tea processing technology, 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 3.1cm thickness, spread room air
Relative humidity control 96%, 21 DEG C of room temperature, temperture of leaves control within 31 DEG C, 4 hours time, spread fresh leaf until the food value of leaf is withered
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 29 DEG C, waits for that the temperature of tealeaves is down to
Room temperature；Tea spreading is put in withering trough again, leaf thickness 4cm is spread out, is blown 5 hours with air blower, control air blower leaving air temp is 61
DEG C, so that fresh leaf water content 36%, leaf stalk and blade is softened；
(4) it rubs：The tealeaves to wither rub 73 minutes, is first gently rubbed 49 minutes, rear weight is rubbed 13 minutes, is rubbed and is done again
To elastic combination, weight is gently pressed 13 minutes after rubbing 13 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 40 DEG C or less；
(6) it dries:It just dries, 101 DEG C of dryer temperature, the time is 9 minutes, spreading for cooling 11 minutes；It is 91 DEG C to dry temperature again, long
It dries 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. white tea processing technology, 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 3.1cm thickness, spread the phase of room air
To humid control 96%, 21 DEG C of room temperature, temperture of leaves control within 31 DEG C, 4 hours time, spread fresh leaf until the food value of leaf wither it is 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 29 DEG C, waits for that the temperature of tealeaves is down to room temperature；
Tea spreading is put in withering trough again, leaf thickness 4cm is spread out, is blown 5 hours with air blower, control air blower leaving air temp is 61 DEG C, is made
Fresh leaf water content 36%, leaf stalk and blade soften；
(4) it rubs：The tealeaves to wither rub 73 minutes, is first gently rubbed 49 minutes, rear weight is rubbed 13 minutes, is rubbed again and is accomplished pine
Tight knot is closed, and weight is gently pressed 13 minutes after rubbing 13 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 40 DEG C or less；
(6) it dries:It just dries, 101 DEG C of dryer temperature, the time is 9 minutes, spreading for cooling 11 minutes；It is 91 DEG C to dry temperature again, long to dry directly
Tea stalk is twisted with item into last shape to hand；
(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 |
|---|---|---|---|
| CN201810405857.XA CN108617802A (en) | 2018-04-30 | 2018-04-30 | White tea processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405857.XA CN108617802A (en) | 2018-04-30 | 2018-04-30 | White tea processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108617802A true CN108617802A (en) | 2018-10-09 |
Family
ID=63695055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810405857.XA Withdrawn CN108617802A (en) | 2018-04-30 | 2018-04-30 | White tea processing technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345362A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making white tea by using tender leaves of pterocarpus santalinus |
| 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 CN201810405857.XA patent/CN108617802A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345362A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making white tea by using tender leaves of pterocarpus santalinus |
| 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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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181009 |
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| WW01 | Invention patent application withdrawn after publication |