CN109497180A - A kind of processing method of white tea - Google Patents
A kind of processing method of white tea Download PDFInfo
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- CN109497180A CN109497180A CN201811457507.4A CN201811457507A CN109497180A CN 109497180 A CN109497180 A CN 109497180A CN 201811457507 A CN201811457507 A CN 201811457507A CN 109497180 A CN109497180 A CN 109497180A
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- white tea
- raw material
- tea raw
- white
- temperature
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
This application discloses a kind of processing methods of white tea of tea processing field, comprising 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: withering, and white tea raw material is spread in withering trough, and with a thickness of 3~5cm, temperature is withered 23~28 hours at 25~30 DEG C；Step 3: the white tea raw material in step 3 is put into dryer by drying, 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: the white tea raw material of multiple baking is put into mold, is squeezed the white tea raw material in mold by forming, 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
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.White tea refers to that one kind is adopted
After plucking, without finishing or rubbing, only by the tea of solarization or the dry post-processing of mild fire.It is complete with shape bud milli, milli, milli are draped over one's shoulders all over the body
Fragrant clear fresh, soup look is yellowish green limpid, light time sweet quality characteristic of flavour.Belong to slight fermented tea, is special in Chinese teas
Treasure.White tea completely drapes over one's shoulders light pekoe, soup look, delicious alcohol at tea, has milli fragrant.Most important feature is white millifarad, is known as " green adornment
It is in white " aesthetic feeling, 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 pharmacological action.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, white tea is made
Tea cake is the universal production method of present white tea processing, but in the production of existing tea cake of white tea, is had repeatedly to white tea drying
Process, leading to white tea, exposure in air, has microorganism and enters in white tea for a long time, and easily leading to the white tea later period bacterium occurs
The case where growth, fermentation.Summary of the invention is the invention is intended to provide a kind of processing method of white tea, to solve existing white tea cake system
After the completion of work, in fact it could happen that the problem of bacteria breed.
Summary of the invention: in order to solve the above technical problem, the present invention provides following technical solutions: a kind of processing side of white tea
Method, comprising the following steps: step 1: picking, and the tender leaf of one leaf of a bud is picked between 7 points in the morning~10 points as white tea original
Material；Step 2: withering, and white tea raw material is spread in withering trough, and 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 in Xiang Baicha raw material by decatize
The ratio of juice and white tea raw material weight ratio 1:30~1:50 spray fruit juice, then sieve white tea raw material, make white tea raw material and fruit juice
It mixes well；Step 4: it just dries, the white tea raw material in step 3 is put into dryer, using 100~120 DEG C of temperature
White tea raw material is taken out spreading for cooling after ten minutes by drying 10 minutes；Step 5: it is multiple to dry, the white tea raw material of spreading for cooling is put into dryer
In, it is dried again 15 minutes using 80~100 DEG C of temperature；Step 6: the white tea raw material of multiple baking is put into mold by forming, right
White tea raw material in mold is squeezed, and white tea cake is formed.The working principle of the invention and have the beneficial effect that this programme passes through vapour
The strain that the tealeaves of picking carries is largely reduced after steaming, is then sprayed fruit juice on the white tea raw material Jing Guo decatize again, is worked as sprinkling
The white tea raw material of fruit juice by just dry and again dry after, the moisture in fruit juice is reduced, and then the concentration of sugar increases, and works as bacterium
Strain when being located in the biggish sugar of concentration, after bacterium can be dead because of cell dehydration, and then reduction tea cake completes
The case where being likely to occur bacteria breed generation, while the sugar in fruit juice has stickiness, after tea cake is made in white tea raw material,
Tea cake more consolidation, is not easy to be scattered, and the sugar in fruit juice increase white tea it is brewed when sweetness and fruity, make it is brewed go out tea
It is more preferable that water drinks mouthfeel.Further, the fruit juice in step 3 uses cider.The sugar content of cider is high, reduces fruit in drying
When the moisture of juice, the concentration of gained sugar is higher.Further, the multiple baking temperature in step 5 is 90 DEG C.It is intended that by changing
Temperature adjusts the water evaporation quantity of cider, and then adjusts the sugar concentration in cider.Further, the multiple baking in step 5
Temperature is 100 DEG C.It is intended that adjusting the water evaporation quantity of cider by changing temperature, and then adjust the sugar in cider
Divide concentration.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: it a kind of processing method of white tea, comprising the following steps: step 1: picks, in the morning 8 points of picking one bud, one leaves
Tender leaf as white tea raw material；Step 2: withering, and white tea raw material is spread in withering trough, and with a thickness of 3cm, temperature control exists
It 25 DEG C, withers 23 hours；Step 3: white tea raw material is put into decatize 7 seconds in steam engine by decatize, in Xiang Baicha raw material according to
The ratio of cider and white tea raw material weight ratio 1:40 spray cider, then sieve white tea raw material, make white tea raw material and apple
Juice mixes well；Step 4: just drying, the white tea raw material in step 3 be put into dryer, is dried using 100 DEG C of temperature
10 minutes, 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 adopted
It is dried again 15 minutes with 90 DEG C of temperature；Step 6: the white tea raw material of multiple baking is put into mold, to white in mold by forming
Tea raw material is squeezed, and white tea cake is formed.
A kind of embodiment 2: processing method of white tea, comprising the following steps: step 1: picking, in the morning 10 points of pickings one
The tender leaf of one leaf of bud is as white tea raw material；Step 2: withering, and white tea raw material is spread in withering trough, with a thickness of 5cm, temperature
Control is withered 23 hours at 30 DEG C；Step 3: white tea raw material is put into decatize 10 seconds in steam engine, Xiang Baicha raw material by decatize
According to the ratio of fruit juice and white tea raw material weight ratio 1:30 spray cider, then sieve white tea raw material, make white tea raw material with
Cider mixes well；Step 4: it just dries, the white tea raw material in step 3 is put into dryer, using 110 DEG C of temperature
White tea raw material is taken out spreading for cooling after ten minutes by drying 10 minutes；Step 5: it is multiple to dry, the white tea raw material of spreading for cooling is put into dryer
In, it is dried again 15 minutes using 100 DEG C of temperature；Step 6: the white tea raw material of multiple baking is put into mold, to mold by forming
In white tea raw material squeezed, formed white tea cake.
Embodiment 3: it a kind of processing method of white tea, comprising the following steps: step 1: picks, in the morning 9 points of one buds of picking
The tender leaf of one leaf is as white tea raw material；Step 2: withering, and white tea raw material is spread in withering trough, with a thickness of 4cm, temperature control
System is withered 25 hours at 28 DEG C；Step 3: white tea raw material is put into decatize 5 seconds in steam engine, in Xiang Baicha raw material by decatize
According to the ratio of cider and white tea raw material weight ratio 1:50 spray cider, then sieve white tea raw material, make white tea raw material with
Cider mixes well；Step 4: it just dries, the white tea raw material in step 3 is put into dryer, using 120 DEG C of temperature
White tea raw material is taken out spreading for cooling after ten minutes by drying 10 minutes；Step 5: it is multiple to dry, the white tea raw material of spreading for cooling is put into dryer
In, it is dried again 15 minutes using 80 DEG C of temperature；Step 6: the white tea raw material of multiple baking is put into mold, in mold by forming
White tea raw material squeezed, formed white tea cake.The white tea cake and common tea cake that Examples 1 to 3 is made are (as a comparison
Example) aseptic cotton carrier collection surface strain is used respectively, the strain of acquisition is applied in the culture medium for training different culture dishes, one
The colony counts in culture dish are observed after fixing time, colony counts are as shown in the table:
It can be seen that bacterium entrained by the surface using white tea cake produced by Examples 1 to 3 by data in above-mentioned table
Quantity is less, inhibited to the growth of bacterium, so the carrying amount of bacterium is less.
Claims (5)
1. a kind of processing method of white tea, it is characterised in that: the following steps are included: step 1: picking, 7 points in the morning~10 points
Between pick the tender leaf of one leaf of a bud as white tea raw material；Step 2: withering, and white tea raw material is spread in withering trough, thickness
For 3~5cm, temperature is controlled at 25~30 DEG C, is withered 23~28 hours；Step 3: white tea raw material is put into steam engine by decatize
Middle decatize 5~10 seconds sprays fruit juice in Xiang Baicha raw material according to the ratio of fruit juice and white tea raw material weight ratio 1:30~1:50,
Then white tea raw material is sieved, mixes well white tea raw material with fruit juice；Step 4: it just dries, the white tea raw material in step 3 is put
Enter into dryer, is dried 10 minutes using 100~120 DEG C of temperature, white tea raw material is taken out into spreading for cooling after ten minutes；Step
Five: 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: at
The white tea raw material of multiple baking is put into mold by shape, is squeezed the white tea raw material in mold, and white tea cake is formed.
2. a kind of processing method of white tea according to claim 1, it is characterised in that: the 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: the 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: the 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: the multiple baking temperature in step 5 is 80
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811457507.4A CN109497180A (en) | 2018-11-30 | 2018-11-30 | A kind of processing method of white tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811457507.4A CN109497180A (en) | 2018-11-30 | 2018-11-30 | A kind of processing method of white tea |
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| Publication Number | Publication Date |
|---|---|
| CN109497180A true CN109497180A (en) | 2019-03-22 |
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ID=65749847
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811457507.4A Withdrawn CN109497180A (en) | 2018-11-30 | 2018-11-30 | A kind of processing method of white tea |
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| CN (1) | CN109497180A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875836A (en) * | 2021-10-21 | 2022-01-04 | 福建鼎白茶业有限公司 | Preparation process of aged shoumei white compressed tea |
-
2018
- 2018-11-30 CN CN201811457507.4A patent/CN109497180A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875836A (en) * | 2021-10-21 | 2022-01-04 | 福建鼎白茶业有限公司 | Preparation process of aged shoumei white compressed tea |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190322 |
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| WW01 | Invention patent application withdrawn after publication |