CN108812954A

CN108812954A - A kind of processing method of white tea

Info

Publication number: CN108812954A
Application number: CN201810663136.9A
Authority: CN
Inventors: 徐幸
Original assignee: Yuqing Chint Tea Industry Development Co Ltd
Current assignee: Hunan Lankui Tea Industry Co.,Ltd.
Priority date: 2018-06-25
Filing date: 2018-06-25
Publication date: 2018-11-16
Anticipated expiration: 2038-06-25
Also published as: CN108812954B

Abstract

This application discloses a kind of processing methods of white tea of tea processing field, include the following steps：Step 1：Picking, in the morning between 7~10 points the tender leaf of one leaf of the beautiful white bud of picking as white tea raw material；Step 2：It withers, white tea raw material is spread in withering trough, with a thickness of 3~5cm, temperature is withered 23~28 hours at 25~30 DEG C；Step 3：Drying, the white tea raw material in step 3 is put into dryer, is dried 10 minutes using 100~120 DEG C of temperature, white tea raw material is taken out spreading for cooling after ten minutes；Step 4：Forming, the white tea raw material of multiple baking is put into mold, is squeezed the white tea raw material in mold, forms white tea cake.This programme is reduced by the moisture in fruit juice after drying, and then the concentration of sugar increases, when the strain of bacterium is located in the biggish sugar of concentration, bacterium can be dead because of cell dehydration, and then reduces the case where being likely to occur bacteria breed after tea cake completes generation.

Description

A kind of processing method of white tea

Technical field

The present invention relates to tea processing field, and in particular to a kind of processing method of white tea.

Background technique

White tea is traditional well-known tea of Chinese tea grower's initiative, one of Chinese six big teas.After white tea refers to a kind of picking, without It finishes or rubs, only by the tea of solarization or the dry post-processing of mild fire.It is complete with shape bud milli, milli, fragrant clear fresh, the soup of milli are draped over one's shoulders all over the body Color is yellowish green limpid, light time sweet quality characteristic of flavour.Belong to slight fermented tea, is the special treasure in Chinese teas.White tea Light pekoe, soup look, delicious alcohol are completely draped over one's shoulders at tea, have milli fragrant.Most important feature is white millifarad, is known as the beauty of " green adornment is in white " Sense, bud head is stout and strong, and soup look Huang is bright, the fresh alcohol of flavour, and tea residue is tender even.It is tasted after brewing, it is palatable that fresh alcohol is hidden in taste, moreover it is possible to play pharmacology and make With.White tea is refrigerant, has the effect of bringing down a fever fall fire.

In order to facilitate the packaging and carrying of white tea, the universal production method that tea cake is present white tea processing is made in white tea, But in existing tea cake of white tea production, has repeatedly to the process of white tea drying, lead to white tea exposure for a long time in air, meeting There is microorganism to enter in white tea, easily leading to the white tea later period the case where bacteria breed, fermentation occurs.

Summary of the invention

The invention is intended to provide a kind of processing method of white tea, to solve to go out after existing white tea cake completes The problem of existing bacteria breed.

In order to solve the above technical problem, the present invention provides following technical solutions：A kind of processing method of white tea, including with Lower step：

Step 1：It picks, picks the tender leaf of one leaf of a bud as white tea raw material between 7 points in the morning~10 points；

Step 2：It withers, white tea raw material is spread in withering trough, with a thickness of 3~5cm, temperature is controlled at 25~30 DEG C, It withers 23~28 hours；

Step 3：White tea raw material is put into decatize 5~10 seconds in steam engine, into white tea raw material according to fruit juice by decatize With white tea raw material weight than 1：30~1:50 ratio sprays fruit juice, then sieves white tea raw material, fills white tea raw material with fruit juice Divide and mixes；

Step 4：It just dries, the white tea raw material in step 3 is put into dryer, dried using 100~120 DEG C of temperature It is 10 minutes dry, white tea raw material is taken out into spreading for cooling after ten minutes；

Step 5：It is multiple to dry, the white tea raw material of spreading for cooling is put into dryer, dries 15 points again using 80~100 DEG C of temperature Clock；

Step 6：Forming, the white tea raw material of multiple baking is put into mold, is squeezed the white tea raw material in mold, Form white tea cake.

It the working principle of the invention and has the beneficial effect that:What this programme was carried by largely reducing the tealeaves of picking after decatize Then strain sprays fruit juice on the white tea raw material Jing Guo decatize again, when sprayed the white tea raw material of fruit juice by just drying and After multiple baking, the moisture in fruit juice is reduced, and then the concentration of sugar increases, when the strain of bacterium is located in the biggish sugar of concentration When, bacterium can be dead because of cell dehydration, and then reduces the case where being likely to occur bacteria breed after tea cake completes generation, The sugar in fruit juice has stickiness simultaneously, and after tea cake is made in white tea raw material, tea cake more consolidation is not easy to be scattered, and fruit Sugar in juice increase white tea it is brewed when sweetness and fruity, make it is brewed go out tea to drink mouthfeel more preferable.

Further, the fruit juice in step 3 uses cider.The sugar content of cider is high, reduces the moisture of fruit juice in drying When, the concentration of gained sugar is higher.

Further, the multiple baking temperature in step 5 is 90 DEG C.It is intended that adjusting the moisture of cider by changing temperature Evaporation capacity, and then adjust the sugar concentration in cider.

Further, the multiple baking temperature in step 5 is 100 DEG C.It is intended that adjusting the water of cider by changing temperature Divide evaporation capacity, and then adjusts the sugar concentration in cider.

Further, the multiple baking temperature in step 5 is 80 DEG C.It is intended that adjusting the moisture of cider by changing temperature Evaporation capacity, and then adjust the sugar concentration in cider.

Specific embodiment

Specific implementation process is as follows：

Embodiment 1：A kind of processing method of white tea, includes the following steps：

Step 1：Picking, the tender leaf of 8 points of picking one bud, one leaves is as white tea raw material in the morning；

Step 2：It withers, white tea raw material is spread in withering trough, with a thickness of 3cm, temperature is controlled at 25 DEG C, withers 23 Hour；

Step 3：White tea raw material is put into decatize 7 seconds in steam engine by decatize, into white tea raw material according to cider with White tea raw material weight is than 1：40 ratio sprays cider, then sieves white tea raw material, keeps white tea raw material and cider sufficiently mixed It is even；

Step 4：It just dries, the white tea raw material in step 3 is put into dryer, dry 10 using 100 DEG C of temperature Minute, white tea raw material is taken out into spreading for cooling after ten minutes；

Step 5：It is multiple to dry, the white tea raw material of spreading for cooling is put into dryer, is dried again 15 minutes using 90 DEG C of temperature；

Embodiment 2：A kind of processing method of white tea, includes the following steps：

Step 1：Picking, the tender leaf of 10 points of picking one bud, one leaves is as white tea raw material in the morning；

Step 2：It withers, white tea raw material is spread in withering trough, with a thickness of 5cm, temperature is controlled at 30 DEG C, withers 23 Hour；

Step 3：White tea raw material is put into decatize 10 seconds in steam engine by decatize, into white tea raw material according to fruit juice with it is white Tea raw material weight is than 1：30 ratio sprays cider, then sieves white tea raw material, mixes well white tea raw material with cider；

Step 4：It just dries, the white tea raw material in step 3 is put into dryer, dry 10 using 110 DEG C of temperature Minute, white tea raw material is taken out into spreading for cooling after ten minutes；

Step 5：It is multiple to dry, the white tea raw material of spreading for cooling is put into dryer, is dried again 15 minutes using 100 DEG C of temperature；

Embodiment 3：A kind of processing method of white tea, includes the following steps：

Step 1：Picking, the tender leaf of 9 points of picking one bud, one leaves is as white tea raw material in the morning；

Step 2：It withers, white tea raw material is spread in withering trough, with a thickness of 4cm, temperature is controlled at 28 DEG C, withers 25 Hour；

Step 3：White tea raw material is put into decatize 5 seconds in steam engine by decatize, into white tea raw material according to cider with White tea raw material weight is than 1:50 ratio sprays cider, then sieves white tea raw material, keeps white tea raw material and cider sufficiently mixed It is even；

Step 4：It just dries, the white tea raw material in step 3 is put into dryer, dry 10 using 120 DEG C of temperature Minute, white tea raw material is taken out into spreading for cooling after ten minutes；

Step 5：It is multiple to dry, the white tea raw material of spreading for cooling is put into dryer, is dried again 15 minutes using 80 DEG C of temperature；

White tea cake and common tea cake (as a comparison case) that Examples 1 to 3 is made are acquired using aseptic cotton carrier respectively The strain of acquisition is applied in the culture medium for training different culture dishes by surface strain, is observed in culture dish after a certain time Colony counts, colony counts are as shown in the table：

	Embodiment 1	Embodiment 2	Embodiment 3
				Colony counts (a)	3	5	4
Comparative example	15	13	16

It can be seen that entrained by the surface using white tea cake produced by Examples 1 to 3 by data in above-mentioned table Bacterial number is less, inhibited to the growth of bacterium, so the carrying amount of bacterium is less.

Claims

1. a kind of processing method of white tea, it is characterised in that：Include the following steps：

Step 2：It withers, white tea raw material is spread in withering trough, with a thickness of 3~5cm, temperature is controlled at 25~30 DEG C, withered 23~28 hours；

Step 3：White tea raw material is put into decatize 5~10 seconds in steam engine, according to fruit juice and white tea raw material weight ratio by decatize 1：30~1:50 ratio, fruit juice is sprayed into white tea raw material, then sieves white tea raw material, keeps white tea raw material and fruit juice sufficiently mixed It is even；

Step 4：It just dries, the white tea raw material in step 3 is put into dryer, dry 10 using 100~120 DEG C of temperature Minute, white tea raw material is taken out into spreading for cooling after ten minutes；

Step 5：It is multiple to dry, the white tea raw material of spreading for cooling is put into dryer, is dried again 15 minutes using 80~100 DEG C of temperature；

Step 6：Forming, the white tea raw material of multiple baking is put into mold, is squeezed the white tea raw material in mold, is formed White tea cake.

2. a kind of processing method of white tea according to claim 1, it is characterised in that：Fruit juice in step 3 uses apple Juice.

3. a kind of processing method of white tea according to claim 2, it is characterised in that：Multiple baking temperature in step 5 is 90 ℃。

4. a kind of processing method of white tea according to claim 2, it is characterised in that：Multiple baking temperature in step 5 is 100℃。

5. a kind of processing method of white tea according to claim 2, it is characterised in that：Multiple baking temperature in step 5 is 80 ℃。