CN108740091A - A kind of preparation method of white tea - Google Patents
A kind of preparation method of white tea Download PDFInfo
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- CN108740091A CN108740091A CN201810542718.1A CN201810542718A CN108740091A CN 108740091 A CN108740091 A CN 108740091A CN 201810542718 A CN201810542718 A CN 201810542718A CN 108740091 A CN108740091 A CN 108740091A
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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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- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention belongs to tea processing technical fields, specifically disclose a kind of preparation method of white tea.The preparation method of white tea of the present invention includes the following steps：(1) cycle wither, micro- fermentation process：After first the fresh tea leaf won is withered under the illumination of the first green light, micro- fermentation is carried out, then carries out light kneadding twirl；Tealeaves after rubbing is withered under the second green light auxiliary, micro- fermentation again；Tealeaves after secondary micro- fermentation is withered under blue light illumination；(2) steam treatment：Spreading for cooling after being handled the withered tea leaves using vapor；(3) manage bar；(4) dry：Secondary drying processing is carried out to tealeaves.The white tea preparation method of the present invention, compared to traditional white tea preparation method, obtained white tea milli it is aromatic it is strongly fragrant persistently, flavour it is mellow it is sweet and tasty, type quality is high, aesthetic quality is good and high yield rate.
Description
【Technical field】
The present invention relates to tea processing technical fields, and in particular to a kind of preparation method of white tea.
【Background technology】
White tea belongs to light fermented tea, is the distinctive tea kind in China, and processing technology is simplified, appeared at tea pekoe, rich in a variety of
Active constituent has stronger adjusting immune function, anti-fatigue effect, anti-oxidation function, antitumor and mutation-resisting functional, drop blood
The physiological functions such as glucemia fat.This year, mouthfeel and unique health-care efficacy of the white tea with the fresh alcohol of faint scent are increasingly disappeared by vast
Expense person's likes.
And in traditional process, due to raw material, technique and the factors such as artificial so that the white tea processed exists
The problems such as fragrance difference is not lasting, millet paste flavour is flat, mouthfeel is jerky, shape is uneven, quality is irregular, it is difficult to meet daily
The needs of consumption.
【Invention content】
The goal of the invention of the present invention is：In view of the above problems, a kind of preparation method of white tea is provided.The present invention
White tea preparation method, compared to traditional white tea preparation method, obtained white tea milli it is aromatic it is strongly fragrant persistently, the mellow sweet tea of flavour
It is refreshing, type quality is high, aesthetic quality is good and high yield rate.
To achieve the goals above, the technical solution adopted by the present invention is as follows：
A kind of preparation method of white tea, includes the following steps：
(1) cycle wither, micro- fermentation process：Fresh leaf simple bud is won as tea raw material, by the tealeaves by 8-10cm's
Thickness uniformly divulge information after adding the first green light illumination to the tealeaves weightlessness 4-6%, on withering trough by the thickness of 10-15cm by booth
It uniformly spreads in the 1.5-2h that ferments in fermenting cellar, obtains the first fermented tea；
First fermented tea is put into rolling machine, 10- is handled with the rotating speed of the pressure of 10-15N and 5-10r/min
After 15min, continue to spread in withering trough, continue to divulge information and the second green light is added to expose to the first fermented tea weightlessness 5-
8%, it is then uniformly spread in the 1-1.5h that ferments in fermenting cellar by the thickness of 10-15cm again, obtains the second fermented tea；
Second fermented tea is uniformly spread on withering trough again, continue to divulge information and adds blue light illumination to described the
Two fermented tea water content are 60-65%, obtain withered tea leaves；
(2) steam treatment：After the processing that using the vapor of 0.5-0.6MPa the withered tea leaves are carried out with 40-50s, booth
It is cool to tealeaves temperature be 50-55 DEG C, obtain spreading for cooling tealeaves；
(3) manage bar：It is 50-55% that above-mentioned spreading for cooling tealeaves, which is put into manage bar to water content of tea in carding machine, obtains manage bar tea
Leaf；
(4) dry：Above-mentioned manage bar tealeaves is placed in dryer, after drying 40-50min at 80-90 DEG C, being put into rotating speed is
It is rolled in the roller of 1-3r/min, and is vented to the tealeaves temperature into the roller and is down to 25-30 DEG C；Then again by tealeaves
It is put into dryer, 80-90min is dried at 60-70 DEG C, spreading for cooling is to get the white tea.
Further, in step (1), the wavelength of first green light is 540-550nm, illumination height is 10cm, illumination
Intensity is 250-260Lx.
Further, in step (1), the wavelength of second green light is 540-550nm, illumination height is 15cm, illumination
Intensity is 180-200Lx.
Further, in step (1), the wavelength of the blue light is 470-480nm, illumination height is 15cm, intensity of illumination
For 150-180Lx.
Further, in step (3), the temperature of the carding machine is 50-60 DEG C.
Further, in step (4), the water content of the white tea is 5-6%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The present invention withered using cycle-micro- fermentation handles fresh leaf, effectively improve obtained white tea fragrance,
Shape and mouthfeel, aesthetic quality are high.First ,-micro- fermentation process of withering is repeated, on the one hand effectively preventing one time fermentation makes tealeaves
The phenomenon that turning sour after bathing, on the other hand effectively improves the aesthetic quality of tealeaves in repetitive process, obtained
Tealeaves color is bright as snow, smell faint scent, time sweet property is good, milli degree is high, and sensory scores improve 5-8 compared to primary fermentation process of withering
Point；Secondly, wither for the first time-micro- fermentation after, be further continued for withering after being rubbed using light pressure, ensureing that blade is not crushed
In the case of, the flexibility of petiole leaf stalk is effectively increased, so that full wafer tealeaves is rolled over and continuous, is conducive to keep following process tealeaves
Bar shaped integrity degree effectively improves the shape of tealeaves, compared to the tealeaves that conventional procedure withers, the present invention withers-and micro- hair
Ferment-gently rubs-withers-and micro- obtained tealeaves shape scoring of fermenting improves 2.5-3 points, and the tea foam tea grounds sieved reduces
55% or more, improve tealeaves finished product rate；Further, green light and blue light auxiliary is used to wither successively, the two combines, and has
Effect promotes the oxidation of polyphenols and the conversion of aroma substance and formation in tealeaves, to effectively improve the nutrition of tealeaves
Value and fragrance impression, and it was proved that, in addition to green light and blue light, remaining light illumination turns white tea tea aroma ingredient
Change and form facilitation effect unobvious, meanwhile, compared to the tealeaves to wither only with green light or blue light illumination, the present invention according to
The secondary tealeaves inclusion content to be withered using green light-blue light illumination is promoted, wherein the content of water extraction improves
5.33-5.69%, thus improves the mellow degree of millet paste mouthfeel, and the content difference of β-linalool and gaultherolin is larger,
9.66-10.11% and 8.74-9.15% has been respectively increased, therefore has improved the fragrance of tealeaves.
Further, wither-micro- fermentation after handled using vapor, on the one hand accelerated the ripening to tealeaves,
The fragrance of tealeaves is further improved, while fragrance and content are reconciled, to improve the uniformity of tea quality
With the harmony of sensory effects, the water content of withered tea leaves is on the one hand improved, avoids and causes tealeaves in follow-up drying course
The phenomenon that crossing dry grinding, compared to the tealeaves obtained without steam treatment, the tealeaves tea residue color by steam treatment is evener
Millet paste that is whole, brewing is brighter limpid, and fragrance is still stronger after 6 times brew.
Finally, drying course uses secondary drying process, and drying for the first time makes tea for removing a large amount of moisture in tealeaves
Water content is aerated rolling, for removing in tealeaves first time drying course down to 15-20% after first time dries in leaf
The hot gas of generation, bored green gas and tea foam, and then the color, smell and taste of tea are improved, second of drying is that slow boiling dries slowly, for tealeaves
Further Titian and drying.
To sum up, each step is combined closely in white tea preparation method of the present invention, greatly improve tealeaves color,
Shape, tea leaf quality are good and uniform.
【Specific implementation mode】
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of white tea, includes the following steps：
(1) cycle wither, micro- fermentation process：Fresh leaf simple bud is won as tea raw material, the tealeaves is pressed to the thickness of 8cm
Uniformly on withering trough, ventilation adds the first green light light that wavelength is 540nm, illumination height is 10cm, intensity of illumination is 250Lx at booth
After the extremely tealeaves weightlessness 4%, is uniformly spread in the 1.5h that ferments in fermenting cellar by the thickness of 10cm, obtain the first fermented tea；
First fermented tea is put into rolling machine, after handling 10min with the rotating speed of the pressure of 10N and 5r/min,
Continue to spread in withering trough, continue to divulge information and adds wavelength to be 540nm, illumination height is 15cm, intensity of illumination is 180Lx the
Two green lights expose to the first fermented tea weightlessness 5%, are then uniformly spread by the thickness of 10cm in being sent out in fermenting cellar again
Ferment 1h obtains the second fermented tea；
Second fermented tea is uniformly spread on withering trough again, continue to divulge information and wavelength is added to be 470nm, illumination
Height is 15cm, blue light illumination to the second fermented tea water content that intensity of illumination is 150Lx is 60%, and must wither tea
Leaf；
(2) steam treatment：After the processing that using the vapor of 0.5MPa the withered tea leaves are carried out with 40s, spreading for cooling to tea
Leaf temp is 50 DEG C, obtains spreading for cooling tealeaves；
(3) manage bar：It is 50% that above-mentioned spreading for cooling tealeaves, which is put into manage bar to water content of tea in the carding machine that temperature is 50 DEG C,
Obtain manage bar tealeaves；
(4) dry：Above-mentioned manage bar tealeaves is placed in dryer, after drying 40min at 80 DEG C, it is 1r/min to be put into rotating speed
Roller in roll, and be vented to the tealeaves temperature into the roller and be down to 25 DEG C；Then tealeaves is put into dryer again
In, 80min, the white tea that spreading for cooling is 5% to get the water content are dried at 60 DEG C.
Embodiment 2
A kind of preparation method of white tea, includes the following steps：
(1) cycle wither, micro- fermentation process：Fresh leaf simple bud is won as tea raw material, the tealeaves is pressed to the thickness of 9cm
Uniformly on withering trough, ventilation adds the first green light light that wavelength is 545nm, illumination height is 10cm, intensity of illumination is 255Lx at booth
After the extremely tealeaves weightlessness 5%, is uniformly spread in the 1.7h that ferments in fermenting cellar by the thickness of 12cm, obtain the first fermented tea；
First fermented tea is put into rolling machine, after handling 12min with the rotating speed of the pressure of 13N and 8r/min,
Continue to spread in withering trough, continue to divulge information and adds wavelength to be 545nm, illumination height is 15cm, intensity of illumination is 190Lx the
Two green lights expose to the first fermented tea weightlessness 6%, are then uniformly spread by the thickness of 12cm in being sent out in fermenting cellar again
Ferment 1.3h obtains the second fermented tea；
Second fermented tea is uniformly spread on withering trough again, continue to divulge information and wavelength is added to be 475nm, illumination
Height is 15cm, blue light illumination to the second fermented tea water content that intensity of illumination is 160Lx is 62%, and must wither tea
Leaf；
(2) steam treatment：After the processing that using the vapor of 0.5MPa the withered tea leaves are carried out with 45s, spreading for cooling to tea
Leaf temp is 52 DEG C, obtains spreading for cooling tealeaves；
(3) manage bar：It is 53% that above-mentioned spreading for cooling tealeaves, which is put into manage bar to water content of tea in the carding machine that temperature is 55 DEG C,
Obtain manage bar tealeaves；
(4) dry：Above-mentioned manage bar tealeaves is placed in dryer, after drying 45min at 85 DEG C, it is 2r/min to be put into rotating speed
Roller in roll, and be vented to the tealeaves temperature into the roller and be down to 27 DEG C；Then tealeaves is put into dryer again
In, 85min, the white tea that spreading for cooling is 5.5% to get the water content are dried at 65 DEG C.
Embodiment 3
A kind of preparation method of white tea, includes the following steps：
(1) cycle wither, micro- fermentation process：Fresh leaf simple bud is won as tea raw material, the tealeaves is pressed to the thickness of 10cm
Uniformly on withering trough, ventilation adds the first green light that wavelength is 550nm, illumination height is 10cm, intensity of illumination is 260Lx to degree at booth
After illumination to the tealeaves weightlessness 6%, is uniformly spread in the 2h that ferments in fermenting cellar by the thickness of 15cm, obtain the first fermented tea；
First fermented tea is put into rolling machine, after handling 15min with the rotating speed of the pressure of 15N and 10r/min,
Continue to spread in withering trough, continue to divulge information and adds wavelength to be 550nm, illumination height is 15cm, intensity of illumination is 200Lx the
Two green lights expose to the first fermented tea weightlessness 8%, are then uniformly spread by the thickness of 15cm in being sent out in fermenting cellar again
Ferment 1.5h obtains the second fermented tea；
Second fermented tea is uniformly spread on withering trough again, continue to divulge information and wavelength is added to be 480nm, illumination
Height is 15cm, blue light illumination to the second fermented tea water content that intensity of illumination is 180Lx is 65%, and must wither tea
Leaf；
(2) steam treatment：After the processing that using the vapor of 0.6MPa the withered tea leaves are carried out with 50s, spreading for cooling to tea
Leaf temp is 55 DEG C, obtains spreading for cooling tealeaves；
(3) manage bar：It is 55% that above-mentioned spreading for cooling tealeaves, which is put into manage bar to water content of tea in the carding machine that temperature is 60 DEG C,
Obtain manage bar tealeaves；
(4) dry：Above-mentioned manage bar tealeaves is placed in dryer, after drying 50min at 90 DEG C, it is 3r/min to be put into rotating speed
Roller in roll, and be vented to the tealeaves temperature into the roller and be down to 30 DEG C；Then tealeaves is put into dryer again
In, 90min, the white tea that spreading for cooling is 6% to get the water content are dried at 70 DEG C.
Comparative example：The white tea being prepared with common process (withering trough wither-constant temperature drying) is as a comparison case.
Compliance test result：Using the white tea that 1-3 of the embodiment of the present invention is prepared as experimental group 1-3, with the white tea of comparative example
As a control group, in the case where remaining is consistent, following measure is carried out to tealeaves：
1. sensory effects measure, 1 the results are shown in Table：
The sensory effects of 1 each group white tea of table measure
As shown in Table 1, compared with the control group, the white tea shape of experimental group is more compacted, person of outstanding talent's degree higher, smell is more mellow holds
Long, soup look more it is limpid it is bright, mouthfeel is more mellow, tea residue is brighter, illustrate the present invention white tea preparation method can effectively be promoted it is white
The organoleptic quality of tea.
2. it carries out sieving and grading (point level-one, two level and three-level) by aesthetic quality while counting the tea grounds amount screened out, knot
Fruit is shown in Table 2：
2 each group tealeaves accountings at different levels (%) of table
| Group | Level-one | Two level | Three-level | Tea grounds |
| Experimental group 1 | 44.2 | 40.6 | 11.7 | 3.5 |
| Experimental group 2 | 46.1 | 39.5 | 11.3 | 3.1 |
| Experimental group 3 | 45.7 | 40.1 | 10.9 | 3.3 |
| Control group | 32.9 | 30.9 | 25.4 | 10.8 |
As shown in Table 2, the firsts and seconds tealeaves of experimental group 1-3 is apparently higher than control group, and three-level tealeaves and tea grounds are bright
It is aobvious to be less than control group, illustrate that the white tea preparation method of the present invention can effectively promote the aesthetic quality of tealeaves, tealeaves percentage of damage is low,
High yield rate.
3. quality component assay, the results are shown in Table 3：
The quality component of 3 each group white tea of table measures (%)
| Group | Experimental group 1 | Experimental group 2 | Experimental group 3 | Control group |
| Tea polyphenols | 30.58 | 30.44 | 30.29 | 30.38 |
| Caffeine | 3.21 | 3.11 | 3.14 | 3.17 |
| Amino acid | 5.04 | 4.99 | 5.01 | 3.07 |
| Soluble sugar | 7.92 | 7.97 | 7.87 | 5.22 |
| Theaflavin | 0.09 | 0.10 | 0.09 | 0.06 |
| Thearubigin | 2.44 | 2.41 | 2.38 | 1.91 |
| Water extraction | 46.31 | 46.03 | 45.88 | 43.07 |
As seen from Table 3, experimental group and control group be other than the content of tea polyphenols and caffeine is essentially identical, experimental group its
The content of excess matter illustrates that the white tea preparation method of the present invention can effectively promote the inherent product of white tea obviously higher than control group
Matter improves aesthetic quality to be reflected in sensory effects.
4. fragrance component quantity and main aromatic components assay, the results are shown in Table 4：
4 each group white tea fragrance component quantity of table and main aromatic components assay
As shown in Table 4, the quantity total amount of the key odorant substance of experimental group is significantly more than control group, and experimental group is mainly fragrant
The relative amount of gas ingredient is apparently higher than control group, thus can be explained, and white tea preparation method of the invention can effectively promote white tea
Aroma substance quantity and content, especially main aromatic components, to effectively promoted white tea fragrance impression.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the claims of the present invention.
Claims (6)
1. a kind of preparation method of white tea, which is characterized in that include the following steps：
(1) cycle wither, micro- fermentation process：Fresh leaf simple bud is won as tea raw material, the tealeaves is pressed to the thickness of 8-10cm
Uniformly booth is divulged information on withering trough after adding the first green light illumination to the tealeaves weightlessness 4-6%, uniform by the thickness of 10-15cm
It spreads in the 1.5-2h that ferments in fermenting cellar, obtains the first fermented tea；
First fermented tea is put into rolling machine, 10- is handled with the rotating speed of the pressure of 10-15N and 5-10r/min
After 15min, continue to spread in withering trough, continue to divulge information and the second green light is added to expose to the first fermented tea weightlessness 5-
8%, it is then uniformly spread in the 1-1.5h that ferments in fermenting cellar by the thickness of 10-15cm again, obtains the second fermented tea；
Second fermented tea is uniformly spread on withering trough again, continue to divulge information and adds blue light illumination to second hair
Ferment water content of tea is 60-65%, obtains withered tea leaves；
(2) steam treatment：After the processing that using the vapor of 0.5-0.6MPa the withered tea leaves are carried out with 40-50s, spreading for cooling is extremely
Tealeaves temperature is 50-55 DEG C, obtains spreading for cooling tealeaves；
(3) manage bar：It is 50-55% that above-mentioned spreading for cooling tealeaves, which is put into manage bar to water content of tea in carding machine, obtains manage bar tealeaves；
(4) dry：Above-mentioned manage bar tealeaves is placed in dryer, after drying 40-50min at 80-90 DEG C, it is 1- to be put into rotating speed
It is rolled in the roller of 3r/min, and is vented to the tealeaves temperature into the roller and is down to 25-30 DEG C；Then tealeaves is put again
Enter in dryer, 80-90min is dried at 60-70 DEG C, spreading for cooling is to get the white tea.
2. a kind of preparation method of white tea according to claim 1, which is characterized in that in step (1), first green light
Wavelength is 540-550nm, illumination height is 10cm, intensity of illumination 250-260Lx.
3. a kind of preparation method of white tea according to claim 1, which is characterized in that in step (1), second green light
Wavelength is 540-550nm, illumination height is 15cm, intensity of illumination 180-200Lx.
4. a kind of preparation method of white tea according to claim 1, which is characterized in that in step (1), the wavelength of the blue light
For 470-480nm, illumination height be 15cm, intensity of illumination 150-180Lx.
5. a kind of preparation method of white tea according to claim 1, which is characterized in that in step (3), the temperature of the carding machine
Degree is 50-60 DEG C.
6. a kind of preparation method of white tea according to claim 1, which is characterized in that in step (4), the white tea it is aqueous
Amount is 5-6%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315522A (en) * | 2018-11-08 | 2019-02-12 | 湖南省茶叶研究所（湖南省茶叶检测中心） | A kind of processing technology improving quality of white tea |
| CN112741181A (en) * | 2021-01-07 | 2021-05-04 | 王春光 | Peanut leaf health-care tea and preparation method thereof |
-
2018
- 2018-05-30 CN CN201810542718.1A patent/CN108740091A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315522A (en) * | 2018-11-08 | 2019-02-12 | 湖南省茶叶研究所（湖南省茶叶检测中心） | A kind of processing technology improving quality of white tea |
| CN112741181A (en) * | 2021-01-07 | 2021-05-04 | 王春光 | Peanut leaf health-care tea and preparation method thereof |
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