CN110604185A - Method for preparing white tea by active water feeding and withering technology - Google Patents
Method for preparing white tea by active water feeding and withering technology Download PDFInfo
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- CN110604185A CN110604185A CN201910910285.5A CN201910910285A CN110604185A CN 110604185 A CN110604185 A CN 110604185A CN 201910910285 A CN201910910285 A CN 201910910285A CN 110604185 A CN110604185 A CN 110604185A
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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 invention relates to a method for preparing white tea by an active water-running withering technology, which comprises the following steps: firstly, picking fresh leaves: fresh leaves with consistent tenderness are contained in a bamboo container, and heat dissipation is kept; secondly, spreading and drying fresh leaves: the humidity of the ambient air is below 40, the air flow rate is above 4 m/s, the spreading and drying thickness is less than 2 cm, the spreading and drying time is 4 hours, and the sieve is turned over for 1 time every 2 hours; thirdly, withering: three gradient increases of the indoor environment temperature of 30, 35 and 40 ℃ are carried out in the withering process, the wind power is kept at 4-8 m/s, the thickness of the spread leaves is 1-2 cm, the withering time is 4 hours, and the sieve is turned for 1 time every 2 hours; fourthly, drying: slowly baking with smokeless charcoal fire below 70 deg.C or small fire in a drier for 4-8 hr while turning over every half an hour; the finished tea has oily and glossy color, fragrant smell, clear and bright soup color, rich body fluid, mellow and sweet taste, lasting aftertaste and no bitter taste after long-time soaking, and has multiple flower and fruit flavors.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a method for preparing white tea by an active water feeding and withering technology.
Background
The processing technology of the white tea comprises the following four steps of picking, spreading and airing, withering and drying: spreading, airing and withering are slow dehydration processes, and are also processes of generation, accumulation and transformation of tea inclusion; drying requires slow drying at a low temperature of 70 ℃; the traditional white tea airing and withering process completely depends on weather, and due to the fact that tea seasons in south China are always rainy, much rainwater, less sunlight, high air humidity and poor air convection, the natural factors cause that the white tea is fast, slow and intermittent in water loss activities in the withering process. And the benign contents of the tea can be steeply reduced under the condition that the tea leaves stop running water for a long time, which is a key reason that the quality of the traditional white tea is not easy to make. The white tea processed by the traditional process is dark in color, turbid in liquor color, bitter, foreign and raw in flavor, free of aroma, black in leaf bottom and lack of nutritional ingredients and drinking value.
Disclosure of Invention
The invention aims to provide a method for preparing white tea by an active water feeding withering technology, which aims at overcoming the defects and shortcomings of the prior art, accurately controls the water loss process of tea leaves, enables the water feeding activity of the tea leaves to be continuous, uniform and uninterrupted, ensures that benign contents of the tea leaves can be continuously generated, converted and accumulated until the benign contents are completely converted by 100 percent, basically eliminates the green taste, the bitter taste and the astringent taste of the white tea processed by the active water feeding withering technology, has particularly good freshness, purity and activity, and has high nutritional value and completely improved product appreciation value.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for preparing white tea by active water feeding and withering technology comprises the following steps:
firstly, picking fresh leaves: fresh leaves with consistent tenderness are contained in a bamboo container, and heat dissipation is kept;
secondly, spreading and drying fresh leaves: the humidity of the ambient air is below 40, the air flow rate is above 4 m/s, the spreading and drying thickness is less than 2 cm, the spreading and drying time is 4 hours, and the sieve is turned over for 1 time every 2 hours;
thirdly, withering: three gradients of 28-32, 33-37 and 38-42 ℃ of indoor environment temperature are increased in the withering process, wind power is kept at 4-8 m/s, the thickness of the spread leaves is 1-2 cm, the withering time is 4 hours, and the withering process is carried out for 1 time by turning over the sieve every 1.5-2.5 hours;
fourthly, drying: slowly baking with smokeless charcoal fire below 70 deg.C or small fire in a drier for 4-8 hr, and turning over once every 20-40 min; the total time from spreading and drying to withering is controlled between 24-30 hours.
Further, the specific steps of picking fresh leaves in the step one are as follows:
a. the tenderness specification of the picked fresh leaves needs to be kept consistent, which is beneficial to keeping the uniform withering progress and the uniformity of the finished tea;
b. selecting a bamboo container with good air permeability to contain fresh leaves;
c. if the ambient temperature is higher than 25 ℃, heat dissipation is performed once every two hours, so that the fresh leaves in the container are prevented from being damaged by high temperature.
Further, the specific steps of spreading and airing the fresh leaves in the second step are as follows:
a. adjusting the air humidity through a dehumidifier or quicklime to ensure that the ambient air humidity is below 40;
b. improving environmental ventilation by an electric fan or a blower so that the air flow rate is kept above 4 m/s;
c. spreading and drying the fresh leaves for 4 hours with the thickness less than 2 cm, and turning over and screening the fresh leaves for 1 time every 2 hours.
Further, the specific steps of withering in the third step are as follows:
a. raising the environmental temperature of a withering room to 28-32 ℃, increasing the wind power to 4-8 m/s, paving fresh leaves with the thickness of 1-2 cm, withering for 4 hours, and turning over and screening for 1 time every 2 hours;
b. raising the environmental temperature of the withering room to 33-37 ℃, keeping the wind power at 4-8 m/s, laying the fresh leaves with the thickness of 1-2 cm, continuously withering for 4 hours, and turning over the sieve for 1 time every 2 hours;
c. and (3) raising the ambient temperature of the withering room to 38-42 ℃, keeping the wind power at 4-8 m/s, laying the fresh leaves with the thickness of 1-2 cm, continuously withering, and turning over and screening for 1 time every 2 hours until the water content of the raw tea is less than 15%.
Further, in the third step, the wind power in the withering room is 6 m/s.
Further, in the third step, the temperature of the indoor environment is increased by three gradients of 30 ℃, 35 ℃ and 40 ℃.
Furthermore, in the fourth step, the tea leaves are spread to be 3-5 cm thick when being dried.
The inventors of the present invention conducted research and analysis and repeated investigations on the above measures. Wherein: because the fresh leaves can generate heat in the picking and transporting processes, the temperature of the fresh leaves is increased, in the second step, natural wind is blown to the fresh leaves, the air convection is improved, the temperature of the fresh leaves can be quickly reduced, moisture adhered to the surfaces of the fresh leaves is dried, the water content of tea leaves is effectively reduced, the difference of the pressure of water molecules inside and outside the tea leaves is kept, the moisture evaporation of the tea leaves is promoted, the water movement of the tea leaves is driven, the fishy smell of the fresh leaves is gradually reduced, and the flower fragrance is gradually formed; when the fresh leaves are spread and dried, the thickness of the fresh leaves is 1-2 cm, and the fresh leaves are turned and sieved for 1 time every 2 hours, so that the heat dissipation and the moisture evaporation of the fresh leaves are facilitated, and the freshness of the tea leaves is guaranteed; in the third step, air with the flow velocity of 6 m/s is introduced into the withering chamber during withering, so that the air convection can be effectively improved, the difference of water molecule pressure inside and outside the green leaves of the tea is increased, and the evaporation of water in the fresh leaves is driven; the indoor environment temperature of the withering room is increased in three gradients of 30 ℃, 35 ℃ and 40 ℃, so that the leaf surface pressure difference is effectively increased, the water molecule movement activity is improved, the biochemical reaction of fresh leaf inclusion is accelerated to generate more inclusions, for example, a combined aromatic compound is degraded into a free component, volatile aromatic substances are added, and various flower and fruit aromas are generated; on the other hand, the method promotes the generation, conversion and accumulation of benign contents of the tea, including tea polyphenol, caffeine, amino acid, pigment, vitamin, ester polysaccharide, mineral substances, aromatic substances, tannin complex and the like, and improves the quality of the white tea; during withering, the thickness of the spread leaves is 1-2 cm, and the thin spreading is beneficial to the dissipation of water in the fresh leaves in the withering process, drives the generation and accumulation of the contents in the tea leaves, and removes the grass smell to form fresh fragrance; in the fourth step, when drying, the spread leaves are 3-5 cm thick, which is beneficial to uniformly heating the tea leaves, so that the finished tea has uniform color and luster and uniform appearance.
After the scheme is adopted, particularly by taking the treatment measures of spreading and airing, withering and drying, the beneficial effects obtained by the invention are as follows: the finished tea obtained by the method for preparing the white tea by the active water running withering technology is latent in white hair, glossy and lustrous in color, fragrant, rich in fragrance, rich in various flower and fruit flavors, clear and bright in liquor color, body fluid-generating in taste, mellow and sweet, lasting in aftertaste, free of bitter after being soaked for a long time, slightly red in leaf bottom color, half red and half green in leaf bottom color and full red in leaf bottom color in the brewing process, and rich in elasticity, and is glossy in oil.
Detailed Description
The present invention is further described below.
The technical scheme adopted by the specific implementation mode is as follows: it comprises the following steps:
firstly, picking fresh leaves:
a. the tenderness specification of the picked fresh leaves needs to be kept consistent, which is beneficial to keeping the uniform withering progress and the uniformity of the finished tea;
b. selecting a bamboo container with good air permeability to contain fresh leaves;
c. if the ambient temperature is higher than 25 ℃, heat dissipation is performed once every two hours, so that the fresh leaves in the container are prevented from being damaged by high temperature;
secondly, spreading and drying fresh leaves:
a. adjusting the air humidity through a dehumidifier or quicklime to ensure that the ambient air humidity is below 40;
b. improving environmental ventilation by an electric fan or a blower so that the air flow rate is kept above 4 m/s;
c. spreading and drying the fresh leaves for 4 hours with the thickness less than 2 cm, and turning over and screening the fresh leaves for 1 time every 2 hours;
thirdly, withering:
a. raising the environmental temperature of a withering chamber to 30 ℃, increasing the wind power to 6 m/s, paving fresh leaves with the thickness of 1-2 cm, withering for 4 hours, and turning over the sieve for 1 time every 2 hours;
b. raising the environmental temperature of the withering room to 35 ℃, keeping the wind power at 6 m/s, laying fresh leaves with the thickness of 1-2 cm, continuously withering for 4 hours, and turning over and screening for 1 time every 2 hours;
c. raising the ambient temperature of a withering room to 40 ℃, keeping the wind power at 6 m/s, laying fresh leaves with the thickness of 1-2 cm, continuously withering, and turning over and screening for 1 time every 2 hours until the water content of the raw tea is less than 15%;
fourthly, drying: baking with smokeless charcoal fire below 70 deg.C or slow fire with a drier for 4-8 hr to ensure that the water content of tea leaf is less than 8%, wherein the thickness of spread leaf is 3-5 cm, and the tea leaf is turned over once every half hour;
the total time from spreading and drying to withering is controlled between 24-30 hours.
The white tea prepared by the method has fluffy and naturally curved appearance, fragrant and bright color of the leaf bottom, and half red and half green; the tea has mild nature, oily color, clear and bright soup color, and has the fragrance of almond fragrance and flower fragrance; the taste of the product is fresh and mellow, soft and sweet, has flower and fruit flavor and lasting aftertaste;
the common white tea adopts the processing technology of sunning, withering and high-temperature drying, has no requirements on the withering environment and the withering time, and the prepared white tea has no difference with the invention in appearance, but has dark and grey color, cold and cool tea property, light and underbright liquor color, abnormal and sharp aroma and bitter and tasteless taste.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. A method for preparing white tea by an active water-running withering technology is characterized by comprising the following steps:
firstly, picking fresh leaves: fresh leaves with consistent tenderness are contained in a bamboo container, and heat dissipation is kept;
secondly, spreading and drying fresh leaves: the humidity of the ambient air is below 40, the air flow rate is above 4 m/s, the spreading and drying thickness is less than 2 cm, the spreading and drying time is 4 hours, and the sieve is turned over for 1 time every 2 hours;
thirdly, withering: three gradients of 28-32, 33-37 and 38-42 ℃ of indoor environment temperature are increased in the withering process, wind power is kept at 4-8 m/s, the thickness of the spread leaves is 1-2 cm, the withering time is 4 hours, and the withering process is carried out for 1 time by turning over the sieve every 1.5-2.5 hours;
fourthly, drying: slowly baking with smokeless charcoal fire below 70 deg.C or small fire in a drier for 4-8 hr, and turning over once every 20-40 min; the total time from spreading and drying to withering is controlled between 24-30 hours.
2. The method for preparing active water-running withering white tea as claimed in claim 1, wherein the steps of picking fresh leaves are as follows:
a. the tenderness specification of the picked fresh leaves needs to be kept consistent, which is beneficial to keeping the uniform withering progress and the uniformity of the finished tea;
b. selecting a bamboo container with good air permeability to contain fresh leaves;
c. if the ambient temperature is higher than 25 ℃, heat dissipation is performed once every two hours, so that the fresh leaves in the container are prevented from being damaged by high temperature.
3. The method for preparing active water-running withering white tea as claimed in claim 1, wherein the steps of spreading and drying fresh leaves are as follows:
a. adjusting the air humidity through a dehumidifier or quicklime to ensure that the ambient air humidity is below 40;
b. improving environmental ventilation by an electric fan or a blower so that the air flow rate is kept above 4 m/s;
c. spreading and drying the fresh leaves for 4 hours with the thickness less than 2 cm, and turning over and screening the fresh leaves for 1 time every 2 hours.
4. The method for making active water-running withering white tea as claimed in claim 1, wherein the specific steps of withering are as follows:
a. raising the environmental temperature of a withering room to 28-32 ℃, increasing the wind power to 4-8 m/s, paving fresh leaves with the thickness of 1-2 cm, withering for 4 hours, and turning over and screening for 1 time every 2 hours;
b. raising the environmental temperature of the withering room to 33-37 ℃, keeping the wind power at 4-8 m/s, laying the fresh leaves with the thickness of 1-2 cm, continuously withering for 4 hours, and turning over the sieve for 1 time every 2 hours;
c. and (3) raising the ambient temperature of the withering room to 38-42 ℃, keeping the wind power at 4-8 m/s, laying the fresh leaves with the thickness of 1-2 cm, continuously withering, and turning over and screening for 1 time every 2 hours until the water content of the raw tea is less than 15%.
5. The method for preparing active water-running withering white tea as claimed in claim 1 or 4, wherein the wind power in the withering room is 6 m/s in all the three steps.
6. The method for preparing active water-running withering white tea as claimed in claim 1 or 4, wherein in the third step, the temperature of indoor environment is increased by three gradients of 30 ℃, 35 ℃ and 40 ℃.
7. The method for making active water-running withering white tea as claimed in claim 1, wherein in the fourth step, the tea leaves are dried with a leaf thickness of 3-5 cm.
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| CN201910910285.5A CN110604185A (en) | 2019-09-25 | 2019-09-25 | Method for preparing white tea by active water feeding and withering technology |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
| CN104186728A (en) * | 2014-09-04 | 2014-12-10 | 洪治 | Sweet and soft black tea with pure flowery flavor and making method thereof |
| CN104255962A (en) * | 2014-09-04 | 2015-01-07 | 洪治 | Sweet and soft white tea with pure flower fragrance and preparation method thereof |
| CN105767240A (en) * | 2014-12-22 | 2016-07-20 | 重庆市万盛区盛泉茶厂 | White tea processing method |
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- 2019-09-25 CN CN201910910285.5A patent/CN110604185A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
| CN104186728A (en) * | 2014-09-04 | 2014-12-10 | 洪治 | Sweet and soft black tea with pure flowery flavor and making method thereof |
| CN104255962A (en) * | 2014-09-04 | 2015-01-07 | 洪治 | Sweet and soft white tea with pure flower fragrance and preparation method thereof |
| CN105767240A (en) * | 2014-12-22 | 2016-07-20 | 重庆市万盛区盛泉茶厂 | White tea processing method |
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