CN111700131A - White tea making process - Google Patents
White tea making process Download PDFInfo
- Publication number
- CN111700131A CN111700131A CN202010709298.9A CN202010709298A CN111700131A CN 111700131 A CN111700131 A CN 111700131A CN 202010709298 A CN202010709298 A CN 202010709298A CN 111700131 A CN111700131 A CN 111700131A
- Authority
- CN
- China
- Prior art keywords
- leaves
- withering
- time
- white tea
- kneading
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020334 white tea Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 16
- 230000008569 process Effects 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 238000004898 kneading Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 13
- 235000013616 tea Nutrition 0.000 claims abstract description 12
- 244000236658 Paeonia lactiflora Species 0.000 claims abstract description 7
- 235000008598 Paeonia lactiflora Nutrition 0.000 claims abstract description 7
- 241000227425 Pieris rapae crucivora Species 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- 230000007306 turnover Effects 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- 239000003205 fragrance Substances 0.000 claims description 7
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 4
- 229910052709 silver Inorganic materials 0.000 claims description 4
- 239000004332 silver Substances 0.000 claims description 4
- 235000021551 crystal sugar Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 8
- 230000007547 defect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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 white tea making process, which comprises the following steps: (1) picking fresh leaves: picking up pekoe, white peony and common white tea; (2) withering: withering with an indoor withering trough, spreading the leaves with the thickness of 15-18cm, keeping the indoor temperature at 20 ℃, the humidity at 75%, withering time at 14-18 h, and not allowing to turn over green midway; (3) rolling: after withering, kneading for 3-10 minutes, for a light kneading time, 140 jin/time for a 65-type machine and 90 jin/time for a 55-type machine, wherein the kneading cannot be carried out, and the tea leaves are slightly collided by air kneading; (4) pile fermentation: the tea leaves after collision are subjected to light fermentation through pile fermentation, green taste is removed, sweetness and smoothness are increased, the indoor temperature is kept at 22-24 ℃, the humidity is kept at 60%, and the pile fermentation time is 1-1.5 hours; (5) and (5) drying. Compared with the prior art, the invention has the advantages that: the white tea prepared by the preparation process disclosed by the invention has the advantages that the soup color is orange and not red, the corn flavor is full of mouth after the white tea is brewed, and the white tea has the sweet taste of crystal sugar.
Description
Technical Field
The invention relates to a tea making process, in particular to a white tea making process.
Background
White tea, a special treasure in Chinese tea. The finished tea is mostly bud heads, and is full of pekoe, so that the finished tea is named after the silver is like snow. The main producing areas are in Fujian fuding, political harmony, old street of Wuhan New Zhou, Tianshan of Banxia city, Songxi, Jianyang, Yunnan Jinggu and other places. The traditional white tea making process comprises pit-stacking fermentation and light kneading, and the white tea made by the method has poor taste and can not be well reflected in the aspects of color, fragrance, taste and the like. Therefore, the development of a white tea making process becomes a problem to be solved by those skilled in the art.
Disclosure of Invention
The invention provides a white tea making process for solving the defects.
The above object of the present invention is achieved by the following technical means: a white tea making process comprises the following steps:
(1) picking fresh leaves: picking pekoe, white peony and common white tea, wherein: pekoe silver needle: selecting single buds which are not unfolded at all, wherein the single buds account for 90 percent; white peony: selecting one bud and one leaf, wherein the ratio of one bud to one leaf is 95%; common white tea: selecting 85% of one bud and two leaves, 10-15% of one bud and three leaves and 5% of small opened leaves;
(2) withering: withering with an indoor withering trough, spreading the leaves with the thickness of 15-18cm, keeping the indoor temperature at 20 ℃, the humidity at 75%, withering time at 14-18 h, and not allowing to turn over green midway;
(3) rolling: after withering, kneading for 3-10 minutes, for a light kneading time, 140 jin/time for a 65-type machine and 90 jin/time for a 55-type machine, wherein the kneading cannot be carried out, and the tea leaves are slightly collided by air kneading;
(4) pile fermentation: the tea leaves after collision are subjected to light fermentation through pile fermentation, green taste is removed, sweetness and smoothness are increased, the indoor temperature is kept at 22-24 ℃, the humidity is kept at 60%, and the pile fermentation time is 1-1.5 hours;
(5) drying: drying with a dryer, drying with crude fire at 128-; drying at 115 ℃ under the condition of 112 f full fire, and spreading the leaves to be 8-12cm thick; increase the fragrance and emit the unique corn fragrance.
Preferably, the pile fermentation thickness of the pile fermentation in the step (4) is 70-80 cm.
Compared with the prior art, the invention has the advantages that: the white tea prepared by the preparation process disclosed by the invention has the advantages that the soup color is orange and not red, the corn flavor is full of mouth after the white tea is brewed, and the white tea has the sweet taste of crystal sugar.
Detailed Description
The present invention will be described in more detail with reference to examples.
The invention relates to a white tea making process, which comprises the following steps:
(1) picking fresh leaves: picking pekoe, white peony and common white tea, wherein: pekoe silver needle: selecting single buds which are not unfolded at all, wherein the single buds account for 90 percent; white peony: selecting one bud and one leaf, wherein the ratio of one bud to one leaf is 95%; common white tea: selecting 85% of one bud and two leaves, 10-15% of one bud and three leaves and 5% of small opened leaves;
(2) withering: withering with an indoor withering trough, spreading the leaves with the thickness of 15-18cm, keeping the indoor temperature at 20 ℃, the humidity at 75%, withering time at 14-18 h, and not allowing to turn over green midway;
(3) rolling: after withering, kneading for 3-10 minutes, for a light kneading time, 140 jin/time for a 65-type machine and 90 jin/time for a 55-type machine, wherein the kneading cannot be carried out, and the tea leaves are slightly collided by air kneading;
(4) pile fermentation: the tea leaves after collision are subjected to light fermentation through pile fermentation, green taste is removed, sweetness and smoothness are increased, the indoor temperature is kept at 22-24 ℃, the humidity is kept at 60%, and the pile fermentation time is 1-1.5 hours;
(5) drying: drying with a dryer, drying with crude fire at 128-; drying at 115 ℃ under the condition of 112 f full fire, and spreading the leaves to be 8-12cm thick; increase the fragrance and emit the unique corn fragrance.
Preferably, the pile fermentation thickness of the pile fermentation in the step (4) is 70-80 cm.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (2)
1. The white tea making process is characterized by comprising the following steps: the method comprises the following steps:
(1) picking fresh leaves: picking pekoe, white peony and common white tea, wherein: pekoe silver needle: selecting single buds which are not unfolded at all, wherein the single buds account for 90 percent; white peony: selecting one bud and one leaf, wherein the ratio of one bud to one leaf is 95%; common white tea: selecting 85% of one bud and two leaves, 10-15% of one bud and three leaves and 5% of small opened leaves;
(2) withering: withering with an indoor withering trough, spreading the leaves with the thickness of 15-18cm, keeping the indoor temperature at 20 ℃, the humidity at 75%, withering time at 14-18 h, and not allowing to turn over green midway;
(3) rolling: after withering, kneading for 3-10 minutes, for a light kneading time, 140 jin/time for a 65-type machine and 90 jin/time for a 55-type machine, wherein the kneading cannot be carried out, and the tea leaves are slightly collided by air kneading;
(4) pile fermentation: the tea leaves after collision are subjected to light fermentation through pile fermentation, green taste is removed, sweetness and smoothness are increased, the indoor temperature is kept at 22-24 ℃, the humidity is kept at 60%, and the pile fermentation time is 1-1.5 hours;
(5) drying: drying with a dryer, drying with crude fire at 128-; drying at 115 ℃ under the condition of 112 f full fire, and spreading the leaves to be 8-12cm thick; increase the fragrance and emit the unique corn fragrance.
2. The white tea making process according to claim 1, wherein the white tea making process comprises the following steps: the pile fermentation thickness of the pile fermentation in the step (4) is 70-80 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010709298.9A CN111700131A (en) | 2020-07-22 | 2020-07-22 | White tea making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010709298.9A CN111700131A (en) | 2020-07-22 | 2020-07-22 | White tea making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111700131A true CN111700131A (en) | 2020-09-25 |
Family
ID=72547259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010709298.9A Pending CN111700131A (en) | 2020-07-22 | 2020-07-22 | White tea making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111700131A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365773A (en) * | 2020-10-14 | 2022-04-19 | 周文军 | White tea making process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018063A (en) * | 2010-12-09 | 2011-04-20 | 云南龙生茶业股份有限公司 | Processing technology of white tea |
| CN106615288A (en) * | 2016-12-26 | 2017-05-10 | 广西八桂凌云茶业有限公司 | Processing method of white tea |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
-
2020
- 2020-07-22 CN CN202010709298.9A patent/CN111700131A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018063A (en) * | 2010-12-09 | 2011-04-20 | 云南龙生茶业股份有限公司 | Processing technology of white tea |
| CN106615288A (en) * | 2016-12-26 | 2017-05-10 | 广西八桂凌云茶业有限公司 | Processing method of white tea |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365773A (en) * | 2020-10-14 | 2022-04-19 | 周文军 | White tea making process |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200925 |
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| RJ01 | Rejection of invention patent application after publication |