CN111480704B - White tea processing method integrating black tea aroma and white tea - Google Patents

Abstract

The invention provides a white tea processing method and white tea with black tea aroma, wherein the white tea processing method with black tea aroma comprises the following steps: s1, picking fresh leaves; s2, spreading for cooling; s3, performing program control withering once; fresh leaves are placed in a program-controlled withering room with the ambient temperature of 16-20 ℃ and the relative humidity of 60-80% to be withered, so that the weight of the tea leaves is reduced by 50-60%; s4, twisting; placing the withered leaves in a rolling machine, filling with tea leaves, covering with a cover, rolling, and starting up and rolling for 5-10 minutes after the cover contacts with the tea leaves; s5, secondary program control withering; placing the rolled leaves in a program-controlled withering room with the ambient temperature of 20-30 ℃ and the relative humidity of 60-80%, and continuously withering until the weight of the tea leaves is reduced to 70-80%; s6, drying; placing the withered green leaves into a dryer with the temperature of 70-80 ℃ to be dried for 1-1.5 hours; s7, height Wen Beihuo; and (3) placing the raw tea in a baking machine with the temperature of 100-110 ℃ to bake for 1-1.5 hours to obtain a finished product. The white tea processing method integrating the black tea aroma and the white tea can improve the quality of the prepared tea.

Description

White tea processing method integrating black tea aroma and white tea

Technical Field

The invention relates to the technical field of white tea processing, in particular to a white tea processing method and white tea with black tea aroma.

Background

White tea refers to tea which is processed after picking tea leaves and is dried by sun or slow fire without fixation or rolling, and belongs to micro-fermentation tea. The tea leaves prepared by the white tea processing technology retain the original taste of the tea, the conversion of the contained substances is sufficient, the layers are rich, and the active enzymes are largely reserved, so that the tea leaves have certain health care effects.

In recent years, with popularization and application of the floral-flavor type black tea processing technology in a white tea area, the floral-flavor type black tea and the white tea processing technology are combined to process a fragrant type white tea product which is approved by the market, so that the fragrant type white tea becomes a hot spot of the market; the white tea technology integrated with the new black tea technology can improve the aroma of the white tea and the quality of the white tea.

At present, when white tea is processed by a new technology of black tea, some key problems to be further solved exist at the same time. Such as dead tea, ferment, green tea, flower tea, etc., the quality of the finished tea made by the current processing method is poor.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide a white tea processing method with black tea aroma, which can improve the quality of the prepared tea.

The technical scheme of the invention is realized as follows:

a white tea processing method integrating black tea aroma comprises the following steps:

s1, picking fresh leaves;

s2, spreading for cooling;

s3, performing program control withering once;

spreading fresh leaves on a green cooling device, and placing the fresh leaves in a program-controlled withering room with the ambient temperature of 16-20 ℃ and the relative humidity of 60-80% to wither, so that the weight of the green tea is reduced by 50-60%;

s4, twisting;

placing the withered leaves in a rolling machine, filling with tea leaves, covering with a cover, rolling, and starting up and rolling for 5-10 minutes after the cover contacts with the tea leaves;

s5, secondary program control withering;

spreading the rolled leaves on a green cooling device, placing the rolled leaves in a program-controlled withering room with the ambient temperature of 20-30 ℃ and the relative humidity of 60-80%, and continuously withering until the weight of the green tea is reduced by 70-80%;

s6, drying;

placing the withered green leaves into a dryer with the temperature of 70-80 ℃ to be dried for 1-1.5 hours; oven drying until the hand-twisted tea leaves are in powder form to obtain raw tea;

s7, height Wen Beihuo;

and (3) placing the raw tea in a baking machine with the temperature of 100-110 ℃ to bake for 1-1.5 hours to obtain a finished product.

Preferably, the fresh leaves are tender tips of one bud two and three leaves.

Preferably, the rolling machine is a 55-type rolling machine.

Preferably, before the step S7, the method further includes:

removing wax leaves, branches and stems and non-tea impurities from the raw tea.

Preferably, the fresh leaves are fresh leaves of pekoe tea tree.

The white tea is prepared by the white tea processing method integrating the black tea aroma.

According to the white tea processing method and white tea with the black tea flavor, the hydrolytic enzyme activity in fresh leaves is improved through a process control withering and light rolling method, the hydrolysis of substances such as protein, protopectin and ester catechin in the tea is promoted, tea soup components such as soluble protein, amino acid, theaflavin and thearubigin are increased, and then the low-boiling-point alditol substances with green grass gas are removed through high Wen Beihuo, so that the flavor of the black tea and the milk flavor of the white tea are generated; the quality of the white tea is directionally developed in a program control mode, the quality stability of finished products in different batches is ensured, the appearance and the state of the product are tightly rolled, the fragrance of the inner quality is strong, the fragrance of milk is obvious, the taste is mellow, the soymilk is full in rhyme, the fragrance is remained at the bottom of the cup, and the quality and the stability of the white tea are greatly improved.

The invention adopts gentle rolling and is blended into the process of processing and withering the white tea, namely, after the weight of the tea green is reduced by 50 to 60 percent, rolling is carried out for 5 to 10 minutes without pressurization when the style of the white tea is developed;

the invention adopts high-temperature baking to replace conventional medium-temperature baking, namely, the temperature is 100 ℃ -110 ℃ (the conventional baking temperature is controlled at 80 ℃ -90 ℃);

compared with the prior art, the tea has the advantages that tender tips of one bud two and three leaves are selected as raw materials, the tea processing engineering technology is adopted, the processing technology is combined with the processing environment, the tea quality is developed directionally, the appearance of the product is strong and compact, the appearance is golden, the product is oily, the fragrance of the inner quality is strong, the taste is mellow, and the fragrance of the cup bottom is remained; greatly improves the quality of tea.

Detailed Description

The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Example 1

A white tea processing method integrating black tea aroma comprises the following steps:

s1, picking fresh leaves of a first bud, a second bud and a third leaf of a great milli tea tree variety;

s2, spreading for cooling;

s3, performing program control withering once;

uniformly spreading fresh leaves on clean and transparent green cooling equipment, and placing the fresh leaves in a program-controlled withering room with the ambient temperature of 16-20 ℃ and the relative humidity of 60-80% for withering to reduce the weight of the green tea by 50-60%;

s4, twisting;

placing the withered leaves in a rolling machine, filling with tea leaves, covering with a cover, rolling, and starting up and rolling for 5-10 minutes after the cover contacts with the tea leaves;

s5, secondary program control withering;

spreading the rolled leaves on a green cooling device, placing the rolled leaves in a program-controlled withering room with the ambient temperature of 20-30 ℃ and the relative humidity of 60-80%, and continuously withering until the weight of the green tea is reduced by 70-80%;

s6, drying;

placing the withered green leaves into a dryer with the temperature of 70-80 ℃ to be dried for 1-1.5 hours; oven drying until the hand-twisted tea leaves are in powder form to obtain raw tea;

s7, height Wen Beihuo;

removing wax leaves, branches and stems and non-tea impurities from raw tea, and baking the raw tea in a baking machine at 100-110 ℃ for 1-1.5 hours to obtain a finished product of the refined tea product.

Example 2

A white tea processing method integrating black tea aroma comprises the following steps:

s1, picking fresh leaves of a first bud, a second bud and a third leaf of a Fuyun No. 6 tea tree variety;

s2, spreading for cooling;

s3, performing program control withering once;

uniformly spreading fresh leaves on clean and transparent green cooling equipment, and placing the fresh leaves in a program-controlled withering room with the ambient temperature of 16-20 ℃ and the relative humidity of 60-80% for withering to reduce the weight of the green tea by 50-60%;

s4, twisting;

placing the withered leaves in a rolling machine, filling with tea leaves, covering with a cover, rolling, and starting up and rolling for 5-10 minutes after the cover contacts with the tea leaves;

s5, secondary program control withering;

spreading the rolled leaves on a green cooling device, placing the rolled leaves in a program-controlled withering room with the ambient temperature of 20-30 ℃ and the relative humidity of 60-80%, and continuously withering until the weight of the green tea is reduced by 70-80%;

s6, drying;

placing the withered green leaves into a dryer with the temperature of 70-80 ℃ to be dried for 1-1.5 hours; oven drying until the hand-twisted tea leaves are in powder form to obtain raw tea;

s7, height Wen Beihuo;

removing wax leaves, branches and stems and non-tea impurities from raw tea, and baking the raw tea in a baking machine at 100-110 ℃ for 1-1.5 hours to obtain a finished product of the refined tea product.

Example 3

A white tea processing method integrating black tea aroma comprises the following steps:

s1, picking fresh leaves of a Fuan white tea tree variety of one bud two and three leaves of a new tip;

s2, spreading for cooling;

s3, performing program control withering once;

uniformly spreading fresh leaves on clean and transparent green cooling equipment, and placing the fresh leaves in a program-controlled withering room with the ambient temperature of 16-20 ℃ and the relative humidity of 60-80% for withering to reduce the weight of the green tea by 50-60%;

s4, twisting;

placing the withered leaves in a rolling machine, filling with tea leaves, covering with a cover, rolling, and starting up and rolling for 5-10 minutes after the cover contacts with the tea leaves;

s5, secondary program control withering;

spreading the rolled leaves on a green cooling device, placing the rolled leaves in a program-controlled withering room with the ambient temperature of 20-30 ℃ and the relative humidity of 60-80%, and continuously withering until the weight of the green tea is reduced by 70-80%;

s6, drying;

placing the withered green leaves into a dryer with the temperature of 70-80 ℃ to be dried for 1-1.5 hours; oven drying until the hand-twisted tea leaves are in powder form to obtain raw tea;

s7, height Wen Beihuo;

removing wax leaves, branches and stems and non-tea impurities from raw tea, and baking the raw tea in a baking machine at 100-110 ℃ for 1-1.5 hours to obtain a finished product of the refined tea product.

Comparative example 1

The Fuding big milli tea tree variety is processed by the traditional processing technology to prepare the white tea.

Comparative example 2

Processing Fuyun No. 6 tea tree variety by conventional processing technology to obtain white tea.

Comparative example 3

The Fuan white tea tree variety is processed by the traditional processing technology to prepare the white tea.

Table 1 sensory evaluation results of different batches of finished tea

As can be seen from the table, the finished tea prepared by the example group has the advantages of obvious color, oil, tight rolling of the leaf, uniformity and cleanliness, clear and deep apricot yellow color, and 93% of the tested persons show that the tea brewed by the test group has pure tea soup, black tea flavor and white tea bean flavor; 87% of the testees show that the tea soup brewed by the products of the test group has no bitter taste, is fresh and sweet and has milk charm; 85% of the testees represent that the tea soup brewed by the test group products has the fresh sweet taste of black tea and the soymilk charm of white tea.

Finally, it should be noted that: the foregoing description is only illustrative of the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention are included in the protection scope of the present invention.

Claims (5)

1. The white tea processing method integrating the black tea aroma is characterized by comprising the following steps of:

s1, picking fresh leaves;

the fresh leaves are fresh leaves of pekoe tea tree of pekoe variety;

s2, spreading for cooling;

s3, performing program control withering once;

spreading fresh leaves on a green cooling device, and placing the fresh leaves in a program-controlled withering room with the ambient temperature of 16-20 ℃ and the relative humidity of 60-80% to wither, so that the weight of the green tea is reduced by 50-60%;

s4, twisting;

placing the withered leaves in a rolling machine, filling with tea leaves, covering with a cover, rolling, and starting up and rolling for 5-10 minutes after the cover contacts with the tea leaves;

s5, secondary program control withering;

spreading the rolled leaves on a green cooling device, placing the rolled leaves in a program-controlled withering room with the ambient temperature of 20-30 ℃ and the relative humidity of 60-80%, and continuously withering until the weight of the green tea is reduced by 70-80%;

s6, drying;

placing the withered green leaves into a dryer with the temperature of 70-80 ℃ to be dried for 1-1.5 hours; oven drying until the hand-twisted tea leaves are in powder form to obtain raw tea;

s7, height Wen Beihuo;

and (3) placing the raw tea in a baking machine with the temperature of 100-110 ℃ to bake for 1-1.5 hours to obtain a finished product.

2. A white tea processing method according to claim 1, wherein the fresh leaves are two-bud, three-leaf tender tips.

3. A white tea processing method incorporating black tea aroma as claimed in claim 1, wherein the rolling machine is a type 55 rolling machine.

4. A method of processing white tea incorporating black tea notes as claimed in claim 1, further comprising, prior to S7:

removing wax leaves, branches and stems and non-tea impurities from the raw tea.

5. A white tea prepared by a white tea processing method according to any one of claims 1 to 4 incorporating black tea notes.