CN110892930B - Small green orange white tea and preparation and drinking method thereof - Google Patents
Small green orange white tea and preparation and drinking method thereof Download PDFInfo
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- CN110892930B CN110892930B CN201911237062.3A CN201911237062A CN110892930B CN 110892930 B CN110892930 B CN 110892930B CN 201911237062 A CN201911237062 A CN 201911237062A CN 110892930 B CN110892930 B CN 110892930B
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a Xiaoqing citrus white tea and a preparation method thereof, wherein the preparation method comprises the steps of forming 3 round holes on the bottom and the side wall, cutting the white tea into segments with proper sizes, and drying at low temperature (40-45 ℃). The prepared green orange white tea has less loss of essential oil of orange peel, maintains the color and orange fragrance of the green orange peel, and has bright liquor color, orange taste, slightly tea taste and sweet aftertaste after brewing. The preparation method has high processing efficiency and is suitable for industrialization.
Description
Technical Field
The invention belongs to the field of tea making, and particularly relates to a Xiaoqing orange white tea and a preparation and drinking method thereof.
Background
The Xiaoqing orange white tea is an orange tea formed by filling processed white tea into the peel of the green orange of the tea branch and then drying. The Xiaoqinggan white tea can fully fuse the sweet alcohol of the white tea and the orange fragrance of the Xiaoqinggan. The white tea is not rolled and not fried, so the taste is light, and the fresh white tea has the defects of heavy green taste and light taste. The green orange peel of the existing small green orange white tea product is only provided with 2 holes, namely 1 large hole at the fruit cover and 1 small hole at the bottom. When in preparation, the white tea is directly filled into the green orange peel with holes for digging out fruit pulp after softening/humidifying/dampening and is dried. During brewing, the small green citrus peel restricts the water to circulate in the citrus peel, so that the white tea in the small green citrus is difficult to spread, and the tea soup still has a low taste even if the small green citrus peel is brewed for a long time. Therefore, most of the existing minor green orange white tea only has citrus fragrance, has heavier baking flavor and has no tea fragrance and tea flavor.
The invention relates to a method for preparing Yinghongjiu orange white tea (201611009811.3), which is a method for preparing minor green orange white tea. The method is characterized in that withered leaves are directly filled into uncapped oranges for drying, and the following defects still exist, namely, after the orange peels are bound, the odor of white tea leaves is difficult to remove in the drying process; 2. the withered leaves have high water content, and need higher drying temperature and longer drying time, so that the essential oil of the citrus peel is more lost; 3. the tea soup has a weak taste, and the problem that the taste of the green orange white tea is difficult to dissolve out is still not solved.
The white tea strip is loose, and the prior art needs to manually fill the white tea strip one by one after softening/humidifying/dampening, so that the processing efficiency is extremely low; the softened white tea has high water content, needs long time for drying after being filled into the small green orange peel, increases baking flavor, influences the color and orange fragrance of the green orange peel, and has low efficiency and large energy consumption.
The green and white citrus tea lacks a drinking method matched with the product, and is one of the problems that the green and white citrus tea is not easy to show tea flavor.
Disclosure of Invention
The green orange white tea prepared by the preparation method has bright soup color and has the advantages of orange flavor, slightly tea flavor and sweet aftertaste.
The technical scheme for achieving the purpose is as follows.
A preparation method of the minor green orange white tea comprises the following steps:
method for treating phyllanthus emblica
(1) Cleaning and selecting fruits: picking fresh green oranges with the diameter of 4-5.5cm, and cleaning;
(2) punching and removing pulp: respectively opening 1 round hole at the bottom of the small green mandarin orange, opening 2 opposite round holes at the side wall, then opening the cover from the pedicel end to form a large hole, removing pulp to obtain green mandarin orange peel and a mandarin orange peel cover;
(3) and (3) post-treatment of green orange peel and orange peel covers: respectively collecting green orange peel and orange peel covers, and performing centralized cleaning, blow-drying or low-temperature drying at 30-40 ℃ for 30-40min by blowing to obtain processed orange peel;
method for treating (II) white tea
Cutting the white tea into tea segments with the length of 1-2cm, and using the tea segments as main filling materials of the small green citrus white tea;
(III) filling and drying of Xiaoqinggan white tea
Filling the white tea cut into tea segments into green orange peel, and quickly drying at 40-45 ℃; covering the orange peel, drying, cooling to room temperature, and covering the orange peel.
In some of these embodiments, the white tea has undergone natural aging for more than 2 years, or the white tea is a current year white tea that has undergone rapid aging for more than 3 months. Further preferably, the rapid aging conditions are: the air humidity is 40 +/-2 percent, and the temperature is 40 +/-2 ℃.
In some of these embodiments, the white tea is further subjected to a moisture content of less than 6% prior to filling; and/or the white tea is 10 meshes below and 32 meshes above.
In some of these embodiments, the white tea is tribute eyebrow or longevity eyebrow.
In some of the examples, 1-2 non-cut moisture-regaining white tea plugs are used above the large holes of the orange peel for blocking the overflow of broken tea during brewing, and further for the pure taste of the whole green orange white tea, the moisture-regaining white tea is obtained by naturally regaining moisture to 20 +/-2% of water content under the condition of 70-100% of air humidity.
In some of these embodiments, the round holes of the ponkan are 8-10mm in diameter.
In some of these embodiments, the microcystis has a large pore diameter of 25-30 mm.
In some of these embodiments, filling the cut white tea into green citrus peel is: placing the processed green tangerine peel in a tray with the big holes facing upwards, pouring the cut white tea into a stainless steel tray filled with the green tangerine peel, covering the green tangerine peel, and filling the white tea into the green tangerine peel; and then placing on a vibration machine, and vibrating for 20s-40s to promote the compaction of the white tea in the green oranges.
In some of these embodiments, the temperature at which the peel lid is dried is 40-45 ℃.
The invention also aims to provide the ponkan white tea prepared by the method.
The invention also aims to provide a drinking method of the small green citrus white tea.
The drinking method of the minor green orange white tea comprises the following steps:
placing the green orange white tea without package and peel cover into a soaking container, injecting 95-100 deg.C boiled water along the container wall, soaking for 30s, pouring out tea soup, and repeating for 1-3 times;
and then slowly injecting boiled water of 95-100 ℃ into the macropores of the green orange white tea at the water injection speed of 15-20ml/s, soaking for 20-30s, and pouring out tea soup for drinking.
According to the small green citrus white tea, three holes are formed, the white tea is cut into appropriate size fragments, and the small green citrus white tea is dried at low temperature (40-45 ℃), so that the loss of essential oil of the citrus peel of the green citrus white tea is less, the color and citrus fragrance of the green citrus peel are kept, and after the small green citrus white tea is brewed, the soup color is bright, and the taste has a citrus flavor, slightly has a tea flavor and is sweet after being brewed. The preparation method has high processing efficiency and is suitable for industrialization.
Drawings
FIG. 1 shows green oranges with relatively open side walls;
fig. 2 is a view of a green citrus fruit with openings in the opposing sidewalls and bottom.
Detailed Description
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
One aspect of the invention relates to a preparation method of a Citrus reticulata white tea, which comprises the following steps:
method for treating phyllanthus emblica
(1) Cleaning and selecting fruits: picking fresh green oranges with the diameter of 4-5.5cm, and cleaning;
(2) punching and removing pulp: respectively opening 1 round hole at the bottom of the small green orange and 2 opposite round holes at the side wall, wherein the diameter of the round holes is 8-10mm in some embodiments, and then opening the cover from the pedicel end to form a big hole, wherein the diameter of the big hole is 25-30mm in some embodiments; removing pulp to obtain green mandarin orange peel and peel cover; the opened 3 small holes are beneficial to drying and have good circulation, when making tea, water can quickly enter the green orange white tea through the three small holes to soak the white tea, and when water is slowly injected from the large holes, part of the water flows out through the small holes to bring out tea flavor. The small holes with proper size and proper number can be maximally suitable for drying, and have beautiful shape and best tea taste.
(3) And (3) post-treatment of green orange peel and orange peel covers: respectively collecting green tangerine peel and a tangerine peel cover, performing concentrated cleaning (the cleaning aims at removing residual sour and astringent juice after digging pulp, and reducing the astringent taste of green tangerine white tea finished tea to the maximum extent), blow-drying or drying at low temperature, wherein the low-temperature drying is 30-40 ℃, and the short-time air blast drying is performed for 30-40min to obtain the processed tangerine peel; the green orange white tea dried at the temperature has pure orange fragrance.
Method for treating (II) white tea
The white tea is cut into tea segments with the length of 1-2cm, and the tea segments are used as main filling materials of the green orange white tea, (further, the water content of the white tea is enabled to be lower than 6% before filling, and/or the white tea is 32 meshes below 10 meshes, the purpose of selecting the cut white tea is convenient to fill, more importantly, the fire is enabled to be lower than 6% before filling, then, due to the low water content, the three small holes opened by the green oranges and the low-temperature drying process are combined, the low-temperature drying can be achieved, the tea flavor can be easily soaked after the drying time is shortened, the orange flavor of the green orange peel is reserved to the maximum extent, the enough tea flavor is also provided, and the tea flavor and the faint scent of the green oranges are perfectly combined together.)
Filling and drying of (III) green orange white tea
Filling the white tea cut into tea segments into green orange peel, and drying at 40-45 ℃; covering the orange peel, drying (preferably drying at 40-45 deg.C), cooling to room temperature, and covering the orange peel.
In some of these embodiments, the white tea is naturally aged for more than 2 years, or the white tea is a current year white tea that has undergone rapid aging for more than 3 months. Further preferably, the aging conditions are: the air humidity is 40 +/-2 percent, and the temperature is 40 +/-2 ℃.
The inventor finds that the aged white tea is combined with the small green oranges on the basis of the technology, and the green smell can be further removed after the white tea is baked at low temperature, so that the white tea has sweet and fragrant taste, and the taste of the tea soup is increased, thereby achieving sweet and mellow taste.
In some of the examples, 1-2 non-cut moisture-regaining white tea plugs are used above the large holes of the orange peel for blocking the overflow of broken tea during brewing, and further for the pure taste of the whole green orange white tea, the moisture-regaining white tea is obtained by naturally regaining moisture to 20 +/-2% of water content under the condition of 70-100% of air humidity.
In some of these embodiments, filling the cut white tea into green citrus peel is: placing the processed green tangerine peel in a tray with the big holes facing upwards, pouring the cut white tea into a stainless steel tray filled with the green tangerine peel, covering the green tangerine peel, and filling the white tea into the green tangerine peel; and then placing on a vibration machine, and vibrating for 20s-40s to promote the compaction of the white tea in the green oranges.
In another aspect, the invention also relates to a method for drinking the ponkan white tea, which comprises the following steps:
placing the green orange white tea without package and orange peel cover into a soaking container (a covered bowl, a flowing cup or other tea cups), injecting boiling water at 95-100 ℃ along the container wall (avoiding impacting the large pores of the green orange white tea, preventing excessive broken tea from overflowing when the tea leaves are not unfolded), soaking for 30s, pouring out tea soup, and repeating for 2 times;
and then slowly injecting boiled water of 95-100 ℃ into the macropores of the green orange white tea at the water injection speed of 15-20ml/s, soaking for 20-30s, and pouring out tea soup for drinking. When the soaked product is injected with water for a plurality of times for drinking, boiled water is slowly injected into the big holes of the green orange white tea to promote water to flow out from the small holes, thereby bringing the taste of the white tea.
In order that the invention may be more fully understood, reference will now be made to the following description. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1
a) Re-firing white tea (naturally aged white tea for more than 2 years, or the white tea in the current year after being aged for more than 3 months) by using a chain plate type dryer or a tea leaf aroma raising machine to ensure that the water content is lower than 6%;
b) cutting the white tea after re-firing to the length of 1cm by using a toothed roller type and circular sheet type tea cutting machine, screening by using a plane circular screen machine, configuring a screen mesh as a first layer of 10-mesh screen, configuring a second layer of 32-mesh screen, re-cutting the surface tea, not using 32-mesh bottom tea (final tea), and only keeping the eyebrow or tribute eyebrow which is 10 meshes below 32 meshes;
c) picking up Xinhui tea branch oranges in 8 months, selecting Xinhui small green oranges with the fruit diameter of less than 5.5cm and more than 4cm, and cleaning for 2-3 times by using circulating running water or ultrasonic waves; then, respectively opening 1 round hole with the diameter of 8-10mm at the bottom of the small green mandarin orange by using a mandarin orange opener, opening 2 round holes with the diameter of 8-10mm at the side wall, opening the cover from the fruit base end (the diameter of the hole is 25-30mm), and removing the pulp by using a scoop to obtain green mandarin orange peel and a mandarin orange peel cover (see the figure 1 and the figure 2);
d) respectively collecting green orange peel and orange peel cover, intensively cleaning, blow-drying or drying at low temperature (30-40 deg.C, short time blast drying for 30-40min) to remove residual surface water;
placing the processed green tangerine peel in a food-grade stainless steel tray with the big holes facing upwards, pouring the white tea (a large amount of tea capable of covering the green tangerine peel) cut into tea segments into the stainless steel tray filled with the green tangerine peel, and manually filling the white tea into the green tangerine peel quickly. Then, stacking a plurality of stainless steel discs according to layers (namely stacking the stainless steel discs one by one) and placing the stainless steel discs on a vibration machine, and vibrating for 20-40 s to promote the white tea in the green oranges to be compressed; after the stainless steel plate is taken down, properly filling the green oranges which are not filled sufficiently; and finally, plugging 1-2 uncut moisture-regaining white tea plugs above large holes of the orange peel (preventing broken tea from overflowing during brewing) until the orange peel is filled fully. Quick drying at 40 deg.C (water content less than 6%) to retain citrus fragrance; covering the orange peel, and drying at 40 ℃; cooling to room temperature, covering with a cover, and packaging.
The white tea is aged for more than 2 years. The white tea of the current year which is aged rapidly for more than 3 months can also be used, and the aging conditions are as follows: the air humidity is 40 +/-2 percent, and the temperature is 40 +/-2 ℃. The mouthfeel of the two is basically similar. The aged white tea has better taste and fragrance than the new tea in the current year.
Comparative example 1:
1. placing the aged white tea as described in example 1 in a space with a humidity of 95%, allowing the aged white tea to naturally absorb moisture and soften for 12 hours, and naturally dampening to a moisture content of 20 +/-2%;
2. picking up Xinhui tea branch oranges in 7 months, selecting Xinhui small green oranges with the fruit diameter of less than 5.5cm and more than 4cm, and cleaning for 2-3 times by using circulating running water or ultrasonic waves; then, respectively opening 1 round hole with the diameter of 8-10mm at the bottom of the small green mandarin orange by using a mandarin orange opener, opening 2 opposite round holes with the diameter of 8-10mm on the side wall, then opening a cover (the diameter is 25-30mm) from the fruit base end, and removing pulp by using a scoop to obtain green mandarin orange peel and a mandarin orange peel cover;
3. respectively collecting green orange peel and orange peel cover, intensively cleaning, blow-drying or drying at low temperature (30-40 deg.C, short time blowing drying for 45-55min) to remove residual surface water;
4. and (3) placing the processed green tangerine peels with big holes facing upwards in a food-grade stainless steel tray, and then manually filling the softened white tea into the green tangerine peels until the green tangerine peels are fully filled. Oven drying at 45 deg.C (water content less than 6%). Covering with orange peel, and oven drying at 45 deg.C. Cooling to room temperature, covering with a cover, and packaging.
Comparative example 2:
1. picking up Xinhui tea branch oranges in 7 months, selecting Xinhui small green oranges with the fruit diameter of less than 5.5cm and more than 4cm, and cleaning for 2-3 times by using circulating running water or ultrasonic waves; then, respectively opening 1 round hole with the diameter of 8-10mm at the bottom of the small green mandarin orange by using a mandarin orange opener, opening 2 opposite round holes with the diameter of 8-10mm on the side wall, then opening a cover (the diameter is 25-30mm) from the fruit base end, and removing pulp by using a scoop to obtain green mandarin orange peel and a mandarin orange peel cover;
2. respectively collecting green orange peel and orange peel cover, intensively cleaning, blow-drying or drying at low temperature (30-40 deg.C, short time blast drying for 30-40min) to remove residual surface water;
3. placing the processed green tangerine peel in a food-grade stainless steel tray with big holes facing upwards, and manually filling the conventional aged white tea (untreated) into the green tangerine peel until the green tangerine peel is fully filled; drying at 40 ℃. Covering the orange peel, and drying at 40 ℃; cooling to room temperature, covering with a cover, and packaging.
Comparative example 3:
1. picking up Xinhui tea branch oranges in 7 months, selecting Xinhui small green oranges with the fruit diameter of less than 5.5cm and more than 4cm, and cleaning for 2-3 times by using circulating running water or ultrasonic waves; then, respectively opening 1 round hole with the diameter of 8-10mm at the bottom of the small green mandarin orange by using a mandarin orange opener, opening 2 opposite round holes with the diameter of 8-10mm on the side wall, then opening a cover (the diameter is 25-30mm) from the fruit base end, and removing pulp by using a scoop to obtain green mandarin orange peel and a mandarin orange peel cover;
2. respectively collecting green orange peel and orange peel cover, intensively cleaning, blow-drying or drying at low temperature (30-40 deg.C, short time blast drying for 30-40min) to remove residual surface water;
3. placing the processed green orange peel with big holes facing upwards in a food-grade stainless steel plate;
4. aged white tea was softened by steam and then manually filled into green citrus peel until the filling was full. Drying at 40 ℃. Covering with mandarin orange peel, oven drying at 40 deg.C until water content is below 6%. Cooling to room temperature, covering with a cover, and packaging.
Comparative example 4:
1. placing the aged white tea in a space with the humidity of 95%, and allowing the aged white tea to naturally absorb moisture and soften for 12 hours;
2. picking up Xinhui tea branch oranges in 7 months, selecting Xinhui small green oranges with the fruit diameter of less than 5.5cm and more than 4cm, and cleaning for 2-3 times by using circulating running water or ultrasonic waves; then, respectively opening 1 round hole with the diameter of 8-10mm at the bottom of the small green mandarin orange by using a mandarin orange opener, then opening a cover (the diameter is 25-30mm) from the base end of the small green mandarin orange, and removing pulp by using a scoop to obtain green mandarin orange peel and a mandarin orange peel cover;
3. respectively collecting green orange peel and orange peel cover, cleaning, blow-drying or oven-drying (40-45 deg.C, short time blast drying for 45-50min) orange peel and orange peel cover, and removing residual surface water;
4. and (3) placing the processed green orange peel with big holes facing upwards in a food-grade stainless steel plate, and then manually filling the white tea into the green orange peel. Drying at 48 ℃; covering the orange peel, and drying at 48 ℃; cooling to room temperature, covering with a cover, and packaging.
The drinking method of the minor green orange white tea comprises the following steps:
placing the green orange white tea without package and orange peel cover into a soaking container (a covered bowl, a flowing cup or other tea cups), injecting boiling water at 95-100 ℃ along the wall of the covered bowl (avoiding impacting the large pores of the green orange white tea and preventing excessive broken tea from overflowing when the tea leaves are not spread), soaking for 30s, pouring out tea soup, and repeating for 2 times. And then slowly injecting boiled water of 95-100 ℃ into the macropores of the green orange white tea at the water injection speed of 15-20ml/s, soaking for 20-30s, and pouring out tea soup for drinking. When the soaked product is injected with water for a plurality of times for drinking, boiled water is slowly injected into the big holes of the green orange white tea to promote water to flow out from the small holes, thereby bringing the taste of the white tea.
TABLE 1 sensory evaluation table
The white tea dampened in the comparative example 1 is easy to fill manually and not easy to break, but the citrus fragrance is easy to lose due to high water content and long drying time, and the tea flavor is not easy to soak out due to easy agglomeration; poor weight consistency and low efficiency. The white tea cut in example 1 had no dust, moderate elasticity, good weight consistency, short drying time, rich citrus flavor, rich tea flavor and high processing efficiency.
The steamed soft white tea in the comparative example 3 is easy to fill manually and not easy to break, but has high water content, long drying time, easy loss of citrus fragrance, easy agglomeration and difficult tea flavor soaking; the steamed white tea has low green smell and mellow (weak taste); the weight consistency is poor and the processing efficiency is low.
In comparative example 2, untreated white tea was manually filled, and the weight consistency was poor due to a large amount of broken pieces; the drying time is short, and the loss of the citrus fragrance is less; the white tea taste was slightly inferior to that of example 1, but the processing efficiency was low.
In comparative example 4, the white tea after moisture regain was not easily broken but dried, taking a long time and having a high temperature, and further, the tea flavor was less likely to be steeped out due to only one hole, and more, the citrus flavor was only the one, and the loss of citrus flavor was greater, and the tea leaves were also light.
The invention illustrated herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms "comprises/comprising" and the like are to be construed as open-ended and not limiting. Additionally, the terms and expressions which have been employed herein are used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the invention claimed. Thus, it should be understood that although the present invention has been specifically disclosed by preferred embodiments and optional features, modification and variation of the inventions embodied therein herein disclosed may be resorted to by those skilled in the art, and that such modifications and variations are considered to be within the scope of this invention.
The present invention has been described broadly and generically herein. Narrower species and subgeneric groupings falling within the generic disclosure each also form part of the invention. This includes the generic description of the invention with a proviso or negative limitation removing any subject matter from the genus, regardless of whether or not the excised material is specifically recited herein.
Claims (8)
1. A preparation method of the minor green orange white tea is characterized by comprising the following steps:
method for treating phyllanthus emblica
(1) Picking fresh green oranges with the diameter of 4-5.5cm, and cleaning;
(2) respectively forming 1 round hole at the bottom of small green orange and 2 opposite round holes on the side wall, then opening the cover from the pedicle end to form a large hole, and removing pulp to obtain green orange peel and orange peel cover;
(3) respectively collecting green orange peel and orange peel covers, and performing centralized cleaning, blow-drying or low-temperature drying at the temperature of 30-40 ℃ for 30-40min to obtain processed orange peel;
method for treating (II) white tea
Cutting white tea into tea segments with length of 1-2cm, and using the tea segments as main filler of the Xiaoqing citrus white tea;
filling and drying of (III) green orange white tea
Filling the white tea cut into tea segments into green orange peel, and drying at 40-45 ℃; covering the orange peel, drying, cooling to room temperature, and covering the orange peel;
the white tea is annealed before filling to ensure that the water content is lower than 6 percent;
the diameter of the round hole of the small green tangerine is 8-10mm, and the diameter of the big hole of the small green tangerine is 25-30 mm;
the white tea is naturally aged for more than 2 years, or the white tea is rapidly aged for more than 3 months in the current year.
2. The method for preparing the ponkan white tea as claimed in claim 1, wherein the white tea is gongfei or shoumei.
3. The method of making ponkan white tea as claimed in claim 1, wherein the rapid aging conditions are: the air humidity is 40 +/-2 percent, and the temperature is 40 +/-2 ℃.
4. The method of making the ponkan white tea as claimed in claim 1, wherein the large pores of the peel of the citrus is filled with 1-2 non-cut conditioning white teas.
5. The method for preparing ponkan white tea according to claim 4, wherein the moisture-regained white tea is obtained by naturally regaining moisture to a moisture content of 20 ± 2% under the condition of 70-100% of air humidity.
6. The process for producing the ponkan white tea as claimed in any one of claims 1 to 5, wherein the filling of the green citrus peel with the white tea cut into tea pieces is: placing the processed green tangerine peel in a tray with the big holes facing upwards, pouring the cut white tea into a stainless steel tray filled with the green tangerine peel, covering the green tangerine peel, and filling the white tea into the green tangerine peel; and then placing on a vibration machine, and vibrating for 20s-40s to promote the compaction of the white tea in the green oranges.
7. The process for preparing the ponkan white tea according to any one of claims 1 to 5, wherein the temperature of the peel lid drying is 40 to 45 ℃.
8. The ponkan white tea obtained by the production method according to any one of claims 1 to 7.
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