CN111418667A - High-quality white tea making process - Google Patents
High-quality white tea making process Download PDFInfo
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- 230000008569 process Effects 0.000 title claims abstract description 38
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- 238000010415 tidying Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000003892 spreading Methods 0.000 claims abstract description 7
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- 238000005452 bending Methods 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 230000007613 environmental effect Effects 0.000 claims abstract description 4
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- 230000009471 action Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000002918 waste heat Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 description 118
- 230000000694 effects Effects 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
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- 235000006468 Thea sinensis Nutrition 0.000 description 3
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- 230000008901 benefit Effects 0.000 description 3
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- 235000014347 soups Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
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- 235000009569 green tea Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a high-quality white tea making process, which comprises the following steps: (1) picking: before and after 'valley rain' in the lunar calendar, when 10% of tea shoots in the tea garden reach the first three-leaf bud and the first three-leaf spread, picking fresh leaves with one three-leaf bud by opening the garden in sunny days; (2) withering: spreading the picked fresh leaves in the dark for withering, ensuring that the environmental temperature for withering is 20-25 ℃, the relative humidity is kept at 70% -75%, controlling the time to be 2.5-4h, and controlling the water content of the tea leaves to be 58-65%; (3) strip tidying: and (3) simultaneously tidying the shoots in the withering process, selecting new tips and leaves which are free of diseases and insect pests, free of bending and normal, and have the full bud length of 5.5-6 cm and the like. The process of the invention can greatly improve the tea quality of the white tea.
Description
Technical Field
The invention relates to the technical field of white tea production and processing, in particular to a high-quality white tea making process.
Background
Tea, a long-standing beverage in China, is reputed at both the sea and the abroad due to unique taste, process and efficacy, and is recognized as one of three kinds of global nonalcoholic beverages in the world. The tea has various types, mainly comprises black tea, green tea, white tea, black tea, oolong tea, white tea and the like, contains various nutrient components necessary for human bodies, and mainly comprises the following components: theophylline, caffeine, catechin, flavonoids, phenols, acids, alcohols, carbohydrates, various vitamins, proteins and amino acids, and the tea also contains various mineral substances such as calcium, phosphorus, iodine, zinc, iron, magnesium, manganese and the like, so that the tea has a great benefit for a human body when being frequently drunk.
The white tea (white tea) is a rare variant tea, belongs to low-temperature sensitive tea, has short time for producing the white tea, takes Zhejiang Anji as an example of an original production place, and has white tender shoots germinating before clearing, and jade white tender shoots germinating before grain rain, namely about one month.
The traditional Anji white tea processing technology is immature, the tea leaves cannot be properly subjected to the de-enzyming procedure in time after being properly spread, the tea leaves become red or dry, the quality of the tea leaves is damaged, the white tea leaves are more fluffy, the tea soup obtained by soaking is turbid and not bright, and the quality of the white tea serving as famous tea is influenced.
Disclosure of Invention
The invention aims to provide a high-quality white tea making process, which improves the tea quality of white tea.
The invention provides a high-quality white tea making process, which comprises the following steps:
picking: before and after 'valley rain' in the lunar calendar, when 10% of tea shoots in the tea garden reach the first three-leaf bud and the first three-leaf spread, picking fresh leaves with one three-leaf bud by opening the garden in sunny days;
withering: spreading the picked fresh leaves in the dark for withering, ensuring that the environmental temperature for withering is 20-25 ℃, the relative humidity is kept at 70% -75%, controlling the time to be 2.5-4h, and controlling the water content of the tea leaves to be 58-65%;
and (3) strip tidying: simultaneously tidying the strips in the withering process, selecting new tips and leaves which are free of diseases and insect pests, free of bending and normal, and enabling the total bud length to be 5.5cm-6 cm;
step (4), fixation: parching the withered and stripped tea leaves by using a drum screen at the temperature of 320-360 ℃, controlling the total moisture content of the tea leaves to be 50-54% by controlling the rotation speed of the drum screen to be 150-one rpm and the parching time to be 5-6 minutes until the tea leaves are contacted with hot air, and simultaneously placing negative pressure fans at the bottom surface and the side surface of the drum screen to remove water vapor generated by the enzyme deactivation and tea hairs falling off from the tea leaves;
step (5), shaping: placing the tea leaves after fixation into a tea leaf shaping machine for shaping, straightening one branch of the tea leaves after fixation, placing the tea leaves on a screen, clamping the tea leaves by an upper screen and a lower screen, and slightly rolling the tea leaves by a cylinder for 3-5 times to make the tea leaves flat and straight in shape;
and (6) drying: comprises head drying, secondary drying and secondary drying;
when primary drying is carried out, the shaped tea leaves are moved into an oven to be spread and subjected to primary drying, wherein the primary drying temperature is 100-;
when the tea leaves are baked for the second time, spreading and drying the primarily baked tea leaves for 10-15 minutes, and then transferring the tea leaves into an oven for the second time baking, wherein the temperature of the secondary baking is 115-125 ℃, and the time of the secondary baking is 3-4 min;
and (5) re-baking: continuing to dry the tea leaves after the secondary drying at the drying temperature of 100 ℃ and 105 ℃ for 3-4 min; controlling the water content of the dried tea leaves to be 4-5%;
screening and packaging in step (7): removing yellow pieces and impurities, hot packaging the dried tea leaves, and naturally cooling.
The method has the advantages that:
the method adopts high-temperature hot air to deactivate green, so that the conditions of scorched leaves and heavy green grass smell are avoided, the deactivated leaves keep emerald green and moist in color and luster, the fragrance of the finished tea is high and long, and the leaf quality is soft, so that the tea is convenient to form in the subsequent steps; the tea leaves can be subjected to forming treatment by targeted leaf picking, strip tidying and hair removing, the tea leaves are similar to orchid in shape and different from common Anji white tea leaves, the surfaces of the tea leaves are smooth and bright due to the removal of the tea hairs, the quality of the tea leaves is greatly improved, particularly, the hair removing process and the green removing process are combined into a whole, the process steps are simplified, meanwhile, the repeated heating, collision and the like of the white tea leaves can be avoided, the complete shape of the white tea leaves is ensured, and the generation of broken leaves and the like is avoided; and the third drying process is quick and efficient, the aroma is improved at high temperature, the aroma is stronger and more durable while the dehydration standard suitable for tea storage is achieved, particularly the first drying temperature and the second drying temperature are set to be the same, and the second drying temperature is higher than the first drying temperature and the second drying temperature, so that the phenomena of yellow slices, overdrying and the like caused by excessive dehydration of the white tea due to repeated heating are avoided, and the white tea can be awakened again and revived under the environment of the first drying during the second drying, the moisture content of the white tea is kept, and the Anji white tea with the excellent quality is ensured after screening, selection and grading. In a good withering environment, the enzyme system reaction tends to be hydrolyzed, and a large amount of aroma substances in the tea leaves are generated, thereby laying a foundation for the taste and aroma quality of the tea soup.
The dry white tea processed by the method has flat and straight tea strips, leaf stalks with iron yarn marks, strong and even buds, bright and regular leaves, bright white green, fresh and alive golden edges, bright green, lasting fragrance, fresh, mellow and sweet taste, white leaves with emerald veins, one bud and three leaves with initial development, and the length of the tea leaves is 5.5 to 6.0 centimeters, has the characteristics of higher amino acid content and low tea polyphenol content, also contains active enzyme necessary for a human body, has good antiviral and immune functions, and can be stored for three years at normal temperature without deterioration.
Preferably, the rotating speed of the drum sieve in the de-enzyming process in the step (4) is 120-140 r/min.
Preferably, the hot air has three temperature sections in the de-enzyming process in the step (4), namely the initial temperature is 350-360 ℃, the action temperature is 320-350 ℃, and the residual heat temperature is 200-250 ℃; and when the fixation is finished, the leaf surface temperature of the fixation leaves is 90-95 ℃. When tea leaves to be de-enzymed are contacted with ultrahigh-temperature hot air with the initial temperature of 350-360 ℃, the leaf temperature is quickly increased, the de-enzyming process is quick, the acting temperature is maintained at 320-350 ℃ in the de-enzyming process, and the tea leaves are continuously dehydrated by utilizing the residual heat of the hot air of 200-250 ℃, so that the de-enzyming effect is further achieved; the tea amount and the fixation environment further relate to the fixation effect during fixation, in the ultra-high temperature fixation environment in the technical scheme of the invention, the tea amount is less, the tea is easily heated excessively and is completely fixed, the tea is easily changed from yellow to red and burnt leaves are easily caused, and the process of the invention turns and mixes the tea uniformly through the rotation of the drum screen, so that the tea is well fixed uniformly; meanwhile, steam generated by appropriate tea fixation is matched with hot air, so that the penetrating power of the hot air on the tea is stronger, the temperature of the tea is faster to rise, the tea is better fixed, and the steam generated by excessive tea fixation and tea hairs falling off from the tea are discharged under the action of a negative pressure machine, so that the perfect effect is achieved.
Preferably, the rotating speed of the drum sieve in the de-enzyming process in the step (4) is 130 r/min.
Preferably, the first drying temperature in the drying process in the step (6) is 100 ℃, and the second drying temperature is 100 ℃.
Preferably, the secondary drying temperature in the drying process of the step (6) is 115 ℃.
Preferably, the yellow flakes and impurities are removed in the step (7) by adopting an air separation mode, and the air speed is 10-15 m/s.
Detailed Description
The following is further detailed by the specific embodiments:
the examples are as follows:
a high-quality white tea making process comprises the following steps:
picking: before and after 'valley rain' in the lunar calendar, when 10% of tea shoots in the tea garden reach the first three-leaf bud and the first three-leaf spread, picking fresh leaves with one three-leaf bud by opening the garden in sunny days;
withering: spreading the picked fresh leaves in the dark for withering, ensuring that the environmental temperature for withering is 20-25 ℃, the relative humidity is kept at 70% -75%, controlling the time to be 2.5-4h, and controlling the water content of the tea leaves to be 58-65%;
and (3) strip tidying: simultaneously tidying the strips in the withering process, selecting new tips and leaves which are free of diseases and insect pests, free of bending and normal, and enabling the total bud length to be 5.5cm-6 cm;
step (4), fixation: parching the withered and stripped tea leaves by using a drum screen at the temperature of 320-360 ℃, controlling the total moisture content of the tea leaves to be 50-54% by controlling the rotation speed of the drum screen to be 150-one rpm and the parching time to be 5-6 minutes until the tea leaves are contacted with hot air, and simultaneously placing negative pressure fans at the bottom surface and the side surface of the drum screen to remove water vapor generated by the enzyme deactivation and tea hairs falling off from the tea leaves;
step (5), shaping: placing the tea leaves after fixation into a tea leaf shaping machine for shaping, straightening one branch of the tea leaves after fixation, placing the tea leaves on a screen, clamping the tea leaves by an upper screen and a lower screen, and slightly rolling the tea leaves by a cylinder for 3-5 times to make the tea leaves flat and straight in shape;
and (6) drying: comprises head drying, secondary drying and secondary drying;
when primary drying is carried out, the shaped tea leaves are moved into an oven to be spread and subjected to primary drying, wherein the primary drying temperature is 100-;
when the tea leaves are baked for the second time, spreading and drying the primarily baked tea leaves for 10-15 minutes, and then transferring the tea leaves into an oven for the second time baking, wherein the temperature of the secondary baking is 115-125 ℃, and the time of the secondary baking is 3-4 min;
and (5) re-baking: continuing to dry the tea leaves after the secondary drying at the drying temperature of 100 ℃ and 105 ℃ for 3-4 min; controlling the water content of the dried tea leaves to be 4-5%;
screening and packaging in step (7): removing yellow pieces and impurities, hot packaging the dried tea leaves, and naturally cooling.
The method has the advantages that:
the method adopts high-temperature hot air to deactivate green, so that the conditions of scorched leaves and heavy green grass smell are avoided, the deactivated leaves keep emerald green and moist in color and luster, the fragrance of the finished tea is high and long, and the leaf quality is soft, so that the tea is convenient to form in the subsequent steps; the tea leaves can be subjected to forming treatment by targeted leaf picking, strip tidying and hair removing, the tea leaves are similar to orchid in shape and different from common Anji white tea leaves, the surfaces of the tea leaves are smooth and bright due to the removal of the tea hairs, the quality of the tea leaves is greatly improved, particularly, the hair removing process and the green removing process are combined into a whole, the process steps are simplified, meanwhile, the repeated heating, collision and the like of the white tea leaves can be avoided, the complete shape of the white tea leaves is ensured, and the generation of broken leaves and the like is avoided; and the third drying process is quick and efficient, the aroma is improved at high temperature, the aroma is stronger and more durable while the dehydration standard suitable for tea storage is achieved, particularly the first drying temperature and the second drying temperature are set to be the same, and the second drying temperature is higher than the first drying temperature and the second drying temperature, so that the phenomena of yellow slices, overdrying and the like caused by excessive dehydration of the white tea due to repeated heating are avoided, and the white tea can be awakened again and revived under the environment of the first drying during the second drying, the moisture content of the white tea is kept, and the Anji white tea with the excellent quality is ensured after screening, selection and grading. In a good withering environment, the enzyme system reaction tends to be hydrolyzed, and a large amount of aroma substances in the tea leaves are generated, thereby laying a foundation for the taste and aroma quality of the tea soup.
The dry white tea processed by the method has flat and straight tea strips, leaf stalks with iron yarn marks, strong and even buds, bright and regular leaves, bright white green, fresh and alive golden edges, bright green, lasting fragrance, fresh, mellow and sweet taste, white leaves with emerald veins, one bud and three leaves with initial development, and the length of the tea leaves is 5.5 to 6.0 centimeters, has the characteristics of higher amino acid content and low tea polyphenol content, also contains active enzyme necessary for a human body, has good antiviral and immune functions, and can be stored for three years at normal temperature without deterioration.
In at least one embodiment, the rotating speed of the drum sieve in the de-enzyming process in the step (4) is 120-140r/min, for example, the rotating speed of the drum sieve in the de-enzyming process in the step (4) is 130r/min, under the rotating speed, not only can the tea leaves in the drum sieve be fried and uniformly stirred, but also the appearance of the tea leaves can be prevented from being damaged due to overhigh rotating speed, and meanwhile, a proper amount of relative friction and impact between the tea leaves and the drum sieve can be kept, so that the tea hairs can be favorably fallen off.
In at least one embodiment, the hot air in the de-enzyming process in the step (4) has three temperature sections, namely the initial temperature is 350-360 ℃, the action temperature is 320-350 ℃, and the waste heat temperature is 200-250 ℃; and when the fixation is finished, the leaf surface temperature of the fixation leaves is 90-95 ℃. When tea leaves to be de-enzymed are contacted with ultrahigh-temperature hot air with the initial temperature of 350-360 ℃, the leaf temperature is quickly increased, the de-enzyming process is quick, the acting temperature is maintained at 320-350 ℃ in the de-enzyming process, and the tea leaves are continuously dehydrated by utilizing the residual heat of the hot air of 200-250 ℃, so that the de-enzyming effect is further achieved; the tea amount and the fixation environment further relate to the fixation effect during fixation, in the ultra-high temperature fixation environment in the technical scheme of the invention, the tea amount is less, the tea is easily heated excessively and is completely fixed, the tea is easily changed from yellow to red and burnt leaves are easily caused, and the process of the invention turns and mixes the tea uniformly through the rotation of the drum screen, so that the tea is well fixed uniformly; meanwhile, steam generated by appropriate tea fixation is matched with hot air, so that the penetrating power of the hot air on the tea is stronger, the temperature of the tea is faster to rise, the tea is better fixed, and the steam generated by excessive tea fixation and tea hairs falling off from the tea are discharged under the action of a negative pressure machine, so that the perfect effect is achieved.
In at least one embodiment, the first drying temperature during the drying in the step (6) is 100 ℃, and the second drying temperature is 100 ℃.
In at least one embodiment, the secondary drying temperature during the drying in step (6) is 115 ℃.
In at least one embodiment, the yellow patch and impurities are removed by air separation in step (7) at a wind speed of 10-15 m-
The foregoing is merely an example of the present invention, and common general knowledge in the field of known specific structures and characteristics is not described herein in any greater extent than that known in the art at the filing date or prior to the priority date of the application, so that those skilled in the art can now appreciate that all of the above-described techniques in this field and have the ability to apply routine experimentation before this date can be combined with one or more of the present teachings to complete and implement the present invention, and that certain typical known structures or known methods do not pose any impediments to the implementation of the present invention by those skilled in the art. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (7)
1. A high-quality white tea preparation process is characterized by comprising the following steps: the method comprises the following steps:
picking: before and after 'valley rain' in the lunar calendar, when 10% of tea shoots in the tea garden reach the first three-leaf bud and the first three-leaf spread, picking fresh leaves with one three-leaf bud by opening the garden in sunny days;
withering: spreading the picked fresh leaves in the dark for withering, ensuring that the environmental temperature for withering is 20-25 ℃, the relative humidity is kept at 70% -75%, controlling the time to be 2.5-4h, and controlling the water content of the tea leaves to be 58-65%;
and (3) strip tidying: simultaneously tidying the strips in the withering process, selecting new tips and leaves which are free of diseases and insect pests, free of bending and normal, and enabling the total bud length to be 5.5cm-6 cm;
step (4), fixation: parching the withered and stripped tea leaves by using a drum screen at the temperature of 320-360 ℃, controlling the total moisture content of the tea leaves to be 50-54% by controlling the rotation speed of the drum screen to be 150-one rpm and the parching time to be 5-6 minutes until the tea leaves are contacted with hot air, and simultaneously placing negative pressure fans at the bottom surface and the side surface of the drum screen to remove water vapor generated by the enzyme deactivation and tea hairs falling off from the tea leaves;
step (5), shaping: placing the tea leaves after fixation into a tea leaf shaping machine for shaping, straightening one branch of the tea leaves after fixation, placing the tea leaves on a screen, clamping the tea leaves by an upper screen and a lower screen, and slightly rolling the tea leaves by a cylinder for 3-5 times to make the tea leaves flat and straight in shape;
and (6) drying: comprises head drying, secondary drying and secondary drying;
when primary drying is carried out, the shaped tea leaves are moved into an oven to be spread and subjected to primary drying, wherein the primary drying temperature is 100-;
when the tea leaves are baked for the second time, spreading and drying the primarily baked tea leaves for 10-15 minutes, and then transferring the tea leaves into an oven for the second time baking, wherein the temperature of the secondary baking is 115-125 ℃, and the time of the secondary baking is 3-4 min;
and (5) re-baking: continuing to dry the tea leaves after the secondary drying at the drying temperature of 100 ℃ and 105 ℃ for 3-4 min; controlling the water content of the dried tea leaves to be 4-5%;
screening and packaging in step (7): removing yellow pieces and impurities, hot packaging the dried tea leaves, and naturally cooling.
2. The process for preparing high-quality white tea according to claim 1, wherein the process comprises the following steps: the rotating speed of the drum sieve in the water-removing process in the step (4) is 120-140 r/min.
3. The process for preparing high-quality white tea according to claim 1, wherein the process comprises the following steps: the hot air has three temperature sections in the de-enzyming process in the step (4), namely the initial temperature is 350-360 ℃, the action temperature is 320-350 ℃, and the waste heat temperature is 200-250 ℃; and when the fixation is finished, the leaf surface temperature of the fixation leaves is 90-95 ℃.
4. The process for preparing high-quality white tea according to claim 3, wherein the process comprises the following steps: and (4) in the de-enzyming process in the step (4), the rotating speed of the rotary screen is 130 r/min.
5. A process for making high quality white tea according to any one of claims 1, 2 or 4 wherein: the first drying temperature in the drying process of the step (6) is 100 ℃, and the second drying temperature is 100 ℃.
6. A process for making high quality white tea according to any one of claims 1, 2 or 4 wherein: and (3) the secondary drying temperature in the drying process of the step (6) is 115 ℃.
7. A process for making high quality white tea according to any one of claims 1, 2 or 4 wherein: and (4) removing yellow flakes and impurities in the step (7) by adopting a winnowing mode, wherein the wind speed is 10-15 m/s.
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Application publication date: 20200717 |