CN109007101A - It is a kind of to wither the processing method of white tea using ultraviolet and infrared ray - Google Patents
It is a kind of to wither the processing method of white tea using ultraviolet and infrared ray Download PDFInfo
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- CN109007101A CN109007101A CN201811161905.1A CN201811161905A CN109007101A CN 109007101 A CN109007101 A CN 109007101A CN 201811161905 A CN201811161905 A CN 201811161905A CN 109007101 A CN109007101 A CN 109007101A
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- ultraviolet
- infrared ray
- wither
- leaf
- tealeaves
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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 present invention relates to tea processing technical fields, and in particular to a kind of to wither the processing method of white tea using ultraviolet and infrared ray.Processing flow of the invention the following steps are included: spread and wither → it is secondary wither → ultraviolet and infrared ray handles → pile fermentation → drying simultaneously, working hour can be shortened using ultraviolet light irradiation by withering for the first time, raising is withered efficiency, secondary wither is withered using ultraviolet and infrared ray while irradiation, make material absorbing luminous energy in fresh tea leaves, improve the activity of enzyme, and cause a series of biochemical reactions, amino acid is not easy to tea polyphenols autoxidation after the irradiation of ultraviolet and infrared ray and combines the polymer for generating dead color, can keep the original fresh refreshing and fragrance of tealeaves.The white tea shape milli that the present invention is prepared is aobvious, and whole shoot, integrity degree are good, and color is grayish green, living, uniformly；Soup look is apricot yellow bright；Fragrance faint scent is aobvious, band milli is fragrant；Flavour is fragrant in the least aobvious, mellow fresher refreshing, returns sweet preferable.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to it is a kind of using ultraviolet and infrared ray wither white tea plus
Work method.
Background technique
White tea belongs to micro- fermented tea, is one of six big teas of Chinese tradition, is one of the peculiar teas in Fujian.White tea
Processing method in, do not finish and rub, it is fragrant clear fresh completely to drape over one's shoulders pekoe, milli at tea appearance.
In traditional white tea manufacture craft, process flow is generally the processes such as fresh leaf booth is green, withers, dries, and it is white for withering
The critical process of tea quality responses, existing deterioration method withers for nature and heating deterioration, and natural withering time is long, production effect
Rate is lower；Heating deterioration be easy to cause white tea to wither unevenly, often occurs that soup look is red, dark, turbid or smell is thin, raw green gas, loses
It is fresh, situations such as thick color of flavour is thin.
Summary of the invention
It a kind of withers the processing side of white tea using ultraviolet and infrared ray the technical problems to be solved by the present invention are: providing
Method, the white tea shape milli being prepared using this method is aobvious, bud-leaf integrity degree is good, soup look apricot yellow bright, fragrance faint scent, flavour alcohol
It is thick fresh refreshing.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows: a kind of application ultraviolet and infrared ray is withered
The processing method for white tea of withering, comprising the following steps:
S1, it spreads and withers: spreading out even fresh leaf, control 2~6cm of leaf-spreading thickness, while blowing withers and ultraviolet light is used to shine
Penetrate 6~8h；
S2, it secondary withers: after the fresh leaf UV treatment of step S1, continuing blowing and wither 20~22h；
S3, ultraviolet and infrared ray are handled simultaneously: ultraviolet and infrared ray and meanwhile irradiation through step S2 bis- times end of withering
Tealeaves afterwards, controlled at 35~40 DEG C, irradiation time is 10~11h；
S4, pile fermentation: will be by step S3 treated tealeaves pile-fermentation, heap height is with a thickness of 50~60cm, pile fermentation time
For 45~48h；
S5, drying: the tealeaves after step S4 pile fermentation is dried, and drying temperature is 70~75 DEG C, is dried to tealeaves
Moisture content be 6%, be made gross tea.
The beneficial effects of the present invention are: tealeaves of the invention first carries out ultraviolet light irradiation, rear using ultraviolet light and infrared
Line irradiates wither simultaneously, can shorten working hour, improves efficiency of withering, makes material absorbing luminous energy in fresh tea leaves, improve the activity of enzyme,
And causing a series of biochemical reactions, amino acid is not easy to tea polyphenols autoxidation after the irradiation of ultraviolet and infrared ray and combines life
At dark-coloured polymer so that amino acid content decline is very slow in long term storage, tealeaves can be kept original fresh refreshing and
Fragrance carries out pile fermentation after withering, promote the further conversion of content in tealeaves, keep white tea more aromatic, improve white tea
Quality.
Using white tea made from each step of the invention, shape milli is aobvious, and whole shoot, integrity degree are good, color is grayish green,
It is living, uniformly；Soup look is apricot yellow bright；Fragrance faint scent is aobvious, band milli is fragrant；Flavour milli is fragrant aobvious, mellow fresher refreshing, return it is sweet preferably, even if long
Time saves, and white tea still keeps original mellow fresh refreshing and fragrance.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
It withers the most critical design of the present invention is: first carrying out ultraviolet light irradiation, afterwards simultaneously using ultraviolet and infrared ray
Irradiation is withered, and working hour can be shortened, and is improved efficiency of withering, is made material absorbing luminous energy in fresh tea leaves, improve the activity of enzyme, so that
Amino acid content decline is very slow in long term storage, can keep the original fresh refreshing and fragrance of tealeaves.
The present invention provides a kind of to wither the processing method of white tea using ultraviolet and infrared ray, comprising the following steps:
S1, it spreads and withers: spreading out even fresh leaf, control 2~6cm of leaf-spreading thickness, while blowing withers and ultraviolet light is used to shine
Penetrate 6~8h；
S2, it secondary withers: after the fresh leaf UV treatment of step S1, continuing blowing and wither 20~22h；
S3, ultraviolet and infrared ray are handled simultaneously: ultraviolet and infrared ray and meanwhile irradiation through step S2 bis- times end of withering
Tealeaves afterwards, controlled at 35~40 DEG C, irradiation time is 10~11h；
S4, pile fermentation: will be by step S3 treated tealeaves pile-fermentation, heap height is with a thickness of 50~60cm, pile fermentation time
For 45~48h；
S5, drying: the tealeaves after step S4 pile fermentation is dried, and drying temperature is 70~75 DEG C, is dried to tealeaves
Moisture content be 6%, be made gross tea.
As can be seen from the above description, the beneficial effects of the present invention are: tealeaves of the invention first carries out ultraviolet light irradiation and withers,
It is irradiated and is withered simultaneously using ultraviolet and infrared ray afterwards, working hour can be shortened, improved efficiency of withering, make material absorbing in fresh tea leaves
Luminous energy, improves the activity of enzyme, and causes a series of biochemical reactions, and amino acid is not easy to tea after the irradiation of ultraviolet and infrared ray
Polyphenol autoxidation, which combines, generates dark-coloured polymer, so that amino acid content decline is very slow in long term storage, can protect
The original fresh refreshing and fragrance of tealeaves is held, pile fermentation is carried out after withering, promotes the further conversion of content in tealeaves, makes white tea more
It is aromatic, improve the quality of white tea.
Using white tea made from each step of the invention, shape milli is aobvious, and whole shoot, integrity degree are good, color is grayish green,
It is living, uniformly；Soup look is apricot yellow bright；Fragrance faint scent is aobvious, band milli is fragrant；Flavour milli is fragrant aobvious, mellow fresher refreshing, return it is sweet preferably, even if long
Time saves, and white tea still keeps original mellow fresh refreshing and fragrance.
Further, the wavelength of the ultraviolet light is 254nm, and the wavelength of the infrared ray is 254nm.
Seen from the above description, ultraviolet light plays the role of sterilization, and infrared ray plays the role of heating, ultraviolet and infrared ray
Wavelength is all 254nm, and 254nm is located within the scope of the maximum absorption band of amino acid, so that amino acid is in ultraviolet and infrared ray
It is not easy to tea polyphenols autoxidation after irradiation and combines the polymer for generating dead color, amino acid content declines very in long term storage
Slowly, the original fresh refreshing and fragrance of tealeaves can be kept.
Further, the step S3 specifically: ultraviolet and infrared ray is irradiated through step S2 bis- times end of withering simultaneously
Tealeaves afterwards, controlled at 35~40 DEG C, irradiation time 10h.
Further, the temperature of the pile fermentation is 30~35 DEG C.
Further, the step S4 specifically: will by step S3 treated tealeaves pile-fermentation, heap height with a thickness of
50~60cm, pile fermentation time 45h, is repeatedly stirred, until green taste, which moves back net, faint scent, to be terminated.
Further, the step S5 specifically: dry the tealeaves after step S4 pile fermentation, drying temperature is
70 DEG C, the moisture content for being dried to tealeaves is 6%, and gross tea is made.
Further, described " control 2~6cm of leaf-spreading thickness " specifically: fresh leaf is one leaf of a bud, spreads out leaf in step S1
With a thickness of 2cm；Fresh leaf is two leaves and a bud, and leaf-spreading thickness is 3~4cm；Fresh leaf is three leaf of a bud, and leaf-spreading thickness is 5~6cm.
Embodiment 1
It is a kind of to wither the processing method of white tea using ultraviolet and infrared ray, comprising the following steps:
S1, it spreads and withers: using the big white tea in Fuan, the fresh leaf of the suitable white tea processed of big white tea etc. of having stable political situation as raw material, spreading out even fresh leaf,
It is 2 centimetres thick that one bud, one leaf spreads out leaf, while blowing withers and ultraviolet light is used to irradiate 6h, ultraviolet wavelength 254nm；
S2, it secondary withers: after the fresh leaf UV treatment of step S1, continuing blowing on automatic withering machine and wither
20h；
S3, ultraviolet and infrared ray are handled simultaneously: ultraviolet and infrared ray and meanwhile irradiation through step S2 bis- times end of withering
Tealeaves afterwards, controlled at 35 DEG C, irradiation time 11h, ultraviolet and infrared ray wavelength is 254nm；
S4, pile fermentation: will be with a thickness of 50cm, pile fermentation time by step S3 treated tealeaves pile-fermentation, heap height
45h is stirred in due course, is slightly shown until green taste moves back net, faint scent；
S5, drying: the tealeaves after step S4 pile fermentation is dried with chain-and-slat drying machine, drying temperature 70
DEG C, the moisture content for being dried to tealeaves is 6%, and gross tea is made.
Embodiment 2
It is a kind of to wither the processing method of white tea using ultraviolet and infrared ray, comprising the following steps:
S1, it spreads and withers: using the big white tea in Fuan, the fresh leaf of the suitable white tea processed of big white tea etc. of having stable political situation as raw material, spreading out even fresh leaf,
Two leaves and a bud spreads out 3~4 centimetres of leaf thickness, while blowing withers and ultraviolet light is used to irradiate 7h, ultraviolet wavelength 254nm；
S2, it secondary withers: after the fresh leaf UV treatment of step S1, continuing blowing on automatic withering machine and wither
21h；
S3, ultraviolet and infrared ray are handled simultaneously: ultraviolet and infrared ray and meanwhile irradiation through step S2 bis- times end of withering
Tealeaves afterwards, controlled at 38 DEG C, irradiation time 10.5h；
S4, pile fermentation: will be with a thickness of 55cm, pile fermentation time by step S3 treated tealeaves pile-fermentation, heap height
47h is stirred in due course, is slightly shown until green taste moves back net, faint scent；
S5, drying: the tealeaves after step S4 pile fermentation is dried with chain-and-slat drying machine, drying temperature 72
DEG C, the moisture content for being dried to tealeaves is 6%, and gross tea is made.
Embodiment 3
It is a kind of to wither the processing method of white tea using ultraviolet and infrared ray, comprising the following steps:
S1, it spreads and withers: using the big white tea in Fuan, the fresh leaf of the suitable white tea processed of big white tea etc. of having stable political situation as raw material, spreading out even fresh leaf,
One bud, three leaf spreads out 5~6 centimetres of leaf thickness, while blowing withers and ultraviolet light is used to irradiate 8h；
S2, it secondary withers: after the fresh leaf UV treatment of step S1, continuing blowing on automatic withering machine and wither 20
~22h；
S3, ultraviolet and infrared ray are handled simultaneously: ultraviolet and infrared ray and meanwhile irradiation through step S2 bis- times end of withering
Tealeaves afterwards, controlled at 40 DEG C, irradiation time 10h；
S4, pile fermentation: will be with a thickness of 60cm, pile fermentation time by step S3 treated tealeaves pile-fermentation, heap height
48h is stirred in due course, is slightly shown until green taste moves back net, faint scent；
S5, drying: the tealeaves after step S4 pile fermentation is dried with chain-and-slat drying machine, drying temperature 75
DEG C, the moisture content for being dried to tealeaves is 6%, and gross tea is made.
In conclusion provided by the invention wither the processing method of white tea using ultraviolet and infrared ray, first carry out ultraviolet
Line is irradiated and is withered, and is irradiated wither simultaneously using ultraviolet and infrared ray afterwards, can shorten working hour, is improved efficiency of withering, is kept tea fresh
Material absorbing luminous energy in leaf, improves the activity of enzyme, and causes a series of biochemical reactions, photograph of the amino acid in ultraviolet and infrared ray
It is not easy to tea polyphenols autoxidation after penetrating and combines the polymer for generating dead color, so that the amino acid content decline ten in long term storage
Divide slowly, the original fresh refreshing and fragrance of tealeaves can be kept, pile fermentation is carried out after withering, content further turns in promotion tealeaves
Change, keeps white tea more aromatic, improve the quality of white tea.
Using white tea made from each step of the invention, shape milli is aobvious, and whole shoot, integrity degree are good, color is grayish green,
It is living, uniformly；Soup look is apricot yellow bright；Fragrance faint scent is aobvious, band milli is fragrant；Flavour milli is fragrant aobvious, mellow fresher refreshing, return it is sweet preferably, even if long
Time saves, and white tea still keeps original mellow fresh refreshing and fragrance.
The wavelength of ultraviolet and infrared ray is all 254nm, and 254nm is located within the scope of the maximum absorption band of amino acid, so that
Amino acid is not easy to tea polyphenols autoxidation after the irradiation of ultraviolet and infrared ray and combines the polymer for generating dead color, long-term
Amino acid content decline is very slow in storage, can keep the original fresh refreshing and fragrance of tealeaves.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (7)
1. a kind of wither the processing method of white tea using ultraviolet and infrared ray, which comprises the following steps:
S1, spread and wither: spreading out even fresh leaf, control 2~6cm of leaf-spreading thickness, at the same blowing wither and use ultraviolet light irradiate 6~
8h；
S2, it secondary withers: after the fresh leaf UV treatment of step S1, continuing blowing and wither 20~22h；
S3, ultraviolet and infrared ray are handled simultaneously: ultraviolet and infrared ray and meanwhile irradiation wither through step S2 bis- times after
Tealeaves, controlled at 35~40 DEG C, irradiation time is 10~11h；
S4, pile fermentation: will be by step S3 treated tealeaves pile-fermentation, heap height is with a thickness of 50~60cm, pile fermentation time 45
~48h；
S5, drying: the tealeaves after step S4 pile fermentation is dried, and drying temperature is 70~75 DEG C, is dried to containing for tealeaves
Water rate is 6%, and gross tea is made.
2. according to claim 1 wither the processing method of white tea using ultraviolet and infrared ray, which is characterized in that described
The wavelength of ultraviolet light is 254nm, and the wavelength of the infrared ray is 254nm.
3. according to claim 1 wither the processing method of white tea using ultraviolet and infrared ray, which is characterized in that described
Step S3 specifically: ultraviolet and infrared ray irradiates the tealeaves after withering through step S2 bis- times simultaneously, controlled at 35
~40 DEG C, irradiation time 10h.
4. according to claim 1 wither the processing method of white tea using ultraviolet and infrared ray, which is characterized in that described
The temperature of pile fermentation is 30~35 DEG C.
5. according to claim 1 wither the processing method of white tea using ultraviolet and infrared ray, which is characterized in that described
Step S4 specifically: will be with a thickness of 50~60cm, pile fermentation time by step S3 treated tealeaves pile-fermentation, heap height
45h is repeatedly stirred, until green taste, which moves back net, faint scent, to be terminated.
6. according to claim 1 wither the processing method of white tea using ultraviolet and infrared ray, which is characterized in that described
Step S5 specifically: dry the tealeaves after step S4 pile fermentation, drying temperature is 70 DEG C, is dried to the moisture content of tealeaves
It is 6%, gross tea is made.
7. according to claim 1 wither the processing method of white tea using ultraviolet and infrared ray, which is characterized in that step
It is described " control 2~6cm of leaf-spreading thickness " specifically: fresh leaf is one leaf of a bud, leaf-spreading thickness 2cm in S1；Fresh leaf is a bud two
Leaf, leaf-spreading thickness are 3~4cm；Fresh leaf is three leaf of a bud, and leaf-spreading thickness is 5~6cm.
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Application publication date: 20181218 |