CN111772001A - Process for making and storing aged shoumei white tea cakes - Google Patents
Process for making and storing aged shoumei white tea cakes Download PDFInfo
- Publication number
- CN111772001A CN111772001A CN202010782744.9A CN202010782744A CN111772001A CN 111772001 A CN111772001 A CN 111772001A CN 202010782744 A CN202010782744 A CN 202010782744A CN 111772001 A CN111772001 A CN 111772001A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaves
- aged
- shoumei
- cake
- 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 38
- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000008569 process Effects 0.000 title claims abstract description 20
- 241001122767 Theaceae Species 0.000 claims abstract description 65
- 235000013616 tea Nutrition 0.000 claims abstract description 65
- 238000003860 storage Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000003825 pressing Methods 0.000 claims abstract description 14
- 230000032683 aging Effects 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- 238000003892 spreading Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 210000004709 eyebrow Anatomy 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 4
- 229930003935 flavonoid Natural products 0.000 claims description 2
- 235000017173 flavonoids Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000036561 sun exposure Effects 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims 2
- 235000013824 polyphenols Nutrition 0.000 claims 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims 1
- 229930003944 flavone Natural products 0.000 claims 1
- 150000002212 flavone derivatives Chemical class 0.000 claims 1
- 235000011949 flavones Nutrition 0.000 claims 1
- 150000002215 flavonoids Chemical class 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 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
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 229960005190 phenylalanine Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960000278 theophylline Drugs 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
- A23F3/12—Rolling or shredding tea leaves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a process for preparing and storing an aged shoumei white tea cake, wherein 1 bud of material and 2 leaves of the shoumei are selected by the process, and the following preparation flows are carried out: fresh leaves → withering → baking → Mao tea → picking → re-baking → finished tea → damp-heat pressing → drying → storage and aging. The method is characterized in that a compound withering process is adopted in the preparation process of finished tea, a new white tea making process of lightly pressing and short kneading is added, and loose tea is subjected to cake pressing and damp-tight treatment and then stored for gradual aging.
Description
Technical Field
The invention belongs to the field of white tea processing and storage, and particularly relates to a process for making and storing an aged shoumei white tea cake.
Background
The aged shoumei white tea has been said to be 'one-year tea, three-year treasure and seven-year medicine', the health care value of the aged shoumei white tea is acknowledged by the majority of consumers all the time, and the aged shoumei white tea is further proved to have certain health care value in modern science and technology. The aged shoumei white tea cakes on the market mainly comprise two types, one type is the aged shoumei white tea cake prepared by pressing new tea into cake tea produced in the current year and storing the new tea cake into the aged shoumei white tea cake, and the other type is the aged shoumei white tea cake prepared by loose tea and pressing the aged shoumei white tea into cake tea after storing for a certain time. In the research of the academic world on the preparation process of the white tea, taking the aged long-life eyebrow cake tea as an example, the inventor finds that the aged long-life eyebrow white tea cake prepared by first pressing and then storing has higher content of flavonoid compounds and has plum fragrance characteristic compared with the aged long-life eyebrow white tea cake prepared by second pressing and then storing. Therefore, the preparation process of the aged shoumei white tea cake is further optimized, more flavors of white tea can be added, and the storage process after aging treatment can influence the quality of the white tea and the subsequent economic benefit, so that the preparation process of the system has great influence on the development of the aged shoumei white tea market and is paid more attention.
Disclosure of Invention
The invention aims to provide a process for making and storing an aged shoumei white tea cake, which responds to the problems in the background art.
The purpose of the invention can be realized by the following technical scheme: a preparation and storage process of aged SHOUJIAWEI white tea cake. The preparation method comprises the following specific steps:
the first step is as follows: selecting fine weather, and timely picking in batches after dew is dried to keep fresh leaves intact, uniform, fresh and clean, wherein the eyebrow is mainly 1 bud and 2 leaves, and simultaneously 1 bud and 3 leaves and tender paired leaves are picked.
The second step is that: and carrying out compound withering treatment on the picked fresh leaves, wherein in the early stage of spring tea, the condition of the first withering treatment is that the outdoor temperature is 25 ℃, the relative humidity is 65%, the fresh leaves are dried for 25-30 min, and the fresh leaves are dried indoors to wither when the leaves are slightly hot. And (3) moving the tea to the indoor after the sun exposure time is 10-15 min at the outdoor temperature of 30 ℃ and the relative humidity of about 57% in the middle and later periods of the spring tea, and naturally withering the tea. Controlling the indoor temperature at 24-26 ℃, controlling the relative humidity at 64-80%, withering for about 48 hours, and carrying out 2 times of sieve combination at the time points of 24 hours and 36 hours until the withering is proper.
The third step: gently kneading the spring tea for 3-5 min, and properly prolonging the summer and autumn tea according to the condition. Twisting to form strips with the blades curled.
The fourth step: the picked fresh leaves are uniformly and thinly spread in a sieve, and the buds and leaves cannot be overlapped. When the withered leaves are seven-eight dry, baking for 2 times, namely, performing 1 st primary baking at the temperature of 90-100 ℃, spreading the leaves with the thickness of 3-4 cm for 10min, and spreading and airing for 1 h; and (3) baking for the 2 nd time at a low re-baking temperature of 80-90 ℃ for 20min until the materials are completely dried.
The fifth step: selecting and removing wax leaves, yellow leaves, red leaves, coarse and old leaves and non-tea impurities in the processed tea leaves.
And a sixth step: and (4) baking with a secondary fire, baking at a low temperature to ensure that the water content of the tea is 5-6%, and drying to obtain the finished loose tea.
The seventh step: 50g of loose tea is selected and put in a steamer, steam is evenly distributed for 65s, the time of wet and tight sealing is 8-12 min, hot air is used for fixing samples for 1h, and the temperature is 120 ℃.
Eighth step: drying in a culture cage, spreading 500g of withered leaves in each cage, controlling the temperature to be 75-80 ℃ and the time to be 15-20 min, completely drying, and then boxing and warehousing for storage.
Furthermore, a plurality of performance indexes such as theophylline, phenylalanine, isoleucine, lysine and the like can be evaluated in an item-adding manner.
Furthermore, the green piling test with different time lengths and different temperatures can be carried out at the later stage of the white tea withering, so that the sweet aroma and the mellow degree of the white tea are further improved.
Furthermore, a detection method for detecting each enzyme substance in the white tea aging process is optimized.
The invention has the beneficial effects that: compared with the traditional process of storing before pressing, the invention adds the new white tea making process of slightly pressing and short kneading, and then stores the loose tea after cake pressing and wet and tight treatment for gradual aging, the method of storing before pressing is beneficial to the conversion of the astringent taste of the white tea and the increase of the concentration of tea soup and flavor substances, in addition, the loose tea is treated by the cake pressing process, the volume weight is greatly improved, the storage capacity of a tea warehouse can be effectively increased, and the economic benefit of enterprises can be greatly improved on the premise of proper storage and aging.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments.
Example 1
The first step is as follows: selecting fine weather, and timely picking in batches after dew is dried to keep fresh leaves intact, uniform, fresh and clean, wherein the eyebrow is mainly 1 bud and 2 leaves, and simultaneously 1 bud and 3 leaves and tender paired leaves are picked.
The second step is that: and carrying out compound withering treatment on the picked fresh leaves, wherein in the early stage of spring tea, the condition of the first withering treatment is that the outdoor temperature is 25 ℃, the relative humidity is 65%, the fresh leaves are dried for 25min, and the fresh leaves are dried indoors to wither when the leaves are slightly hot. And (3) moving the tea to the room at the middle and later stages of the spring tea when the outdoor temperature is 30 ℃ and the relative humidity is about 57%, and naturally withering the tea after the sun is 10min every time. Controlling the indoor temperature at 24 ℃, controlling the relative humidity at 70%, withering for about 48 hours, and carrying out 2 times of sieve combination at the time points of 24 hours and 36 hours until the withering is proper.
The third step: gently kneading spring tea for 3min, and properly prolonging the summer and autumn tea according to the condition. Twisting to form strips with the blades curled.
The fourth step: the picked fresh leaves are uniformly and thinly spread in a sieve, and the buds and leaves cannot be overlapped. When the withered leaves are seven-eight dry, baking for 2 times, namely, the 1 st primary baking, controlling the temperature at 95 ℃, spreading the leaves to be about 3cm in thickness for 10min, and taking the leaves out of the machine for spreading and airing for 1 h; baking at the 2 nd time at low temperature of 85 deg.C for 20min until it is completely dry.
The fifth step: selecting and removing wax leaves, yellow leaves, red leaves, coarse and old leaves and non-tea impurities in the processed tea leaves.
And a sixth step: baking with slow fire, baking at low temperature to water content of 5%, and drying to obtain the final product.
The seventh step: selecting 50g of loose tea, uniformly steaming for 65s, keeping the wet and stuffy time for 10min, and fixing the sample by hot air for 1h at the temperature of 120 ℃.
Eighth step: drying in a culture cage, spreading 500g of withered leaves in each cage, controlling the temperature at 75 ℃ for 15min, completely drying, boxing and warehousing for storage, wherein the storage condition is natural room temperature and the humidity is 18%.
Example 2
The first step is as follows: selecting fine weather, and timely picking in batches after dew is dried to keep fresh leaves intact, uniform, fresh and clean, wherein the eyebrow is mainly 1 bud and 2 leaves, and simultaneously 1 bud and 3 leaves and tender paired leaves are picked.
The second step is that: and carrying out compound withering treatment on the picked fresh leaves, wherein in the early stage of spring tea, the condition of the first withering treatment is that the outdoor temperature is 25 ℃, the relative humidity is 65%, the fresh leaves are dried for 30min, and the fresh leaves are dried indoors to wither when the leaves are slightly hot. And (3) moving the tea to the room at the middle and later stages of the spring tea, wherein the outdoor temperature is 30 ℃, the relative humidity is 60%, and the sunshine time is 15min each time, and waiting for the tea to naturally wither. Controlling the indoor temperature at 25 ℃, controlling the relative humidity at 75%, withering for about 48 hours, and carrying out 2 times of sieve combination at two time points of 24 hours and 36 hours until the withering is proper.
The third step: gently kneading the spring tea for 5min, and properly prolonging the summer and autumn tea according to the condition. Twisting to form strips with the blades curled.
The fourth step: the picked fresh leaves are uniformly and thinly spread in a sieve, and the buds and leaves cannot be overlapped. When the withered leaves are seven-eight dry, baking for 2 times, namely, the 1 st primary baking, controlling the temperature at 90 ℃, spreading the leaves with the thickness of 4cm for 10min, and taking out of the machine for spreading and airing for 1 h; baking at the 2 nd time at 90 deg.C for 20min until the product is completely dried.
The fifth step: selecting and removing wax leaves, yellow leaves, red leaves, coarse and old leaves and non-tea impurities in the processed tea leaves.
And a sixth step: baking with slow fire, baking at low temperature to water content of 6%, and drying to obtain the final product.
The seventh step: selecting 50g of loose tea, uniformly steaming for 65s, keeping the time of wet and stuffy for 12min, and fixing the sample by hot air for 1h at the temperature of 120 ℃.
Eighth step: drying in a culture cage, spreading 500g of withered leaves in each cage, controlling the temperature to be 75 ℃ for 20min, completely drying, boxing and warehousing for storage, wherein the storage temperature is 35 ℃ and the humidity is 15-20%.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. The preparation and storage process of the aged Yangshou white tea cake is characterized by comprising the following operation steps of: fresh leaves → withering → baking → Mao tea → picking → re-baking → finished tea → damp-heat pressing → drying → storage and aging. The preparation method comprises the following specific steps:
the first step is as follows: selecting fine weather, and timely picking in batches after dew is dried to keep fresh leaves intact, uniform, fresh and clean, wherein the eyebrow is mainly 1 bud and 2 leaves, and simultaneously 1 bud and 3 leaves and tender paired leaves are picked.
The second step is that: and carrying out compound withering treatment on the picked fresh leaves, wherein in the early stage of spring tea, the condition of the first withering treatment is that the outdoor temperature is 25 ℃, the relative humidity is 65%, the fresh leaves are dried for 25-30 min, and the fresh leaves are dried indoors to wither when the leaves are slightly hot. And (3) moving the tea to the indoor after the sun exposure time is 10-15 min at the outdoor temperature of 30 ℃ and the relative humidity of about 57% in the middle and later periods of the spring tea, and naturally withering the tea. Controlling the indoor temperature at 24-26 ℃, controlling the relative humidity at 64-80%, withering for about 48 hours, and carrying out 2 times of sieve combination at the time points of 24 hours and 36 hours until the withering is proper.
The third step: gently kneading the spring tea for 3-5 min, and properly prolonging the summer and autumn tea according to the condition. Twisting to form strips with the blades curled.
The fourth step: the picked fresh leaves are uniformly and thinly spread in a sieve, and the buds and leaves cannot be overlapped. When the withered leaves are seven-eight dry, baking for 2 times, namely, performing 1 st primary baking at the temperature of 90-100 ℃, spreading the leaves with the thickness of 3-4 cm for 10min, and spreading and airing for 1 h; and (3) baking for the 2 nd time at a low re-baking temperature of 80-90 ℃ for 20min until the materials are completely dried.
The fifth step: selecting and removing wax leaves, yellow leaves, red leaves, coarse and old leaves and non-tea impurities in the processed tea leaves.
And a sixth step: and (4) baking with a secondary fire, baking at a low temperature to ensure that the water content of the tea is 5-6%, and drying to obtain the finished loose tea.
The seventh step: 50g of loose tea is selected and put in a steamer, steam is evenly distributed for 65s, the time of wet and tight sealing is 8-12 min, hot air is used for fixing samples for 1h, and the temperature is 120 ℃.
Eighth step: drying in a culture cage, spreading 500g of withered leaves in each cage, controlling the temperature to be 75-80 ℃ and the time to be 15-20 min, completely drying, and then boxing and warehousing for storage.
2. The process for making and storing the aged shoumei white tea cake as claimed in claim 1, wherein the contents of water extract, polyphenol and flavonoid in the biochemical indexes of the tea cake are increased.
3. The process for making and storing the aged shoumei white tea cake as claimed in claim 1, wherein the ambient temperature is controlled to 35 ℃ and the humidity is controlled to 15-20% during aging, the aging of white tea can be accelerated, and the content of flavone is highest.
4. The process for preparing and storing the aged shoumei white tea cake as claimed in claim 1, wherein the aged shoumei tea cake stored under natural conditions has a small decrease of tea polyphenols and a highest water extract content.
5. The process for making and storing the aged shoumei white tea cake as claimed in claim 1, wherein the white tea is changed from loose shape to compact shape in the whole process of pressing the cake, the volume weight is increased by 2 times, and the storage capacity of a tea warehouse can be effectively increased.
6. The process for making and storing the aged shoumei white tea cake as claimed in claim 1, wherein the more the old tea cake is sold, the higher the price is, the higher the economic efficiency is, in the case of proper storage.
7. The process for making and storing the aged shoumei white tea cake as claimed in claim 1, wherein the prepared tea cake is packed and sealed at a leaf temperature close to room temperature.
8. The process for making and storing the aged shou mei white tea cake as claimed in claim 1, wherein the package is safe and free from extraneous odor, and has good properties of moisture and water resistance, fragrance retention and light shielding, and the tea cake is lightly handled and lightly pressed when being loaded, so as to prevent the tea cake from breaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010782744.9A CN111772001A (en) | 2020-08-06 | 2020-08-06 | Process for making and storing aged shoumei white tea cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010782744.9A CN111772001A (en) | 2020-08-06 | 2020-08-06 | Process for making and storing aged shoumei white tea cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111772001A true CN111772001A (en) | 2020-10-16 |
Family
ID=72766898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010782744.9A Pending CN111772001A (en) | 2020-08-06 | 2020-08-06 | Process for making and storing aged shoumei white tea cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111772001A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314731A (en) * | 2020-11-27 | 2021-02-05 | 诸暨市石笕茶叶专业合作社 | Novel white tea making process |
| CN113749159A (en) * | 2021-09-24 | 2021-12-07 | 南平市建阳区畲乡生态茶业有限公司 | Purple bud small white tea and preparation method thereof |
| CN114271343A (en) * | 2021-12-29 | 2022-04-05 | 中国农业科学院茶叶研究所 | Processing and rapid aging method of high-quality white tea |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033146A (en) * | 1988-12-13 | 1989-05-31 | 福建省农业科学院茶叶研究所 | The white tea " Fujian Xueya " production method |
| CN102805166A (en) * | 2012-08-25 | 2012-12-05 | 福建品品香茶业有限公司 | Tea cake of white tea and preparation method thereof |
| CN102940056A (en) * | 2012-11-23 | 2013-02-27 | 福建省农业科学院茶叶研究所 | Production method of white tea cake |
| CN105379864A (en) * | 2015-11-18 | 2016-03-09 | 贵州怡壶春生态茶业有限公司 | White tea and tea cake processing method thereof |
| CN106615255A (en) * | 2016-09-26 | 2017-05-10 | 周开启 | Making method of Xinyang white tea and making method of white tea cakes |
| CN108112712A (en) * | 2017-12-21 | 2018-06-05 | 苏州希尔盖森新材料有限公司 | A kind of white tea manufacture craft |
| CN109997934A (en) * | 2019-05-24 | 2019-07-12 | 李学辉 | A kind of Fuding white tea low temperature process holding active tea cake production method of tealeaves |
-
2020
- 2020-08-06 CN CN202010782744.9A patent/CN111772001A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033146A (en) * | 1988-12-13 | 1989-05-31 | 福建省农业科学院茶叶研究所 | The white tea " Fujian Xueya " production method |
| CN102805166A (en) * | 2012-08-25 | 2012-12-05 | 福建品品香茶业有限公司 | Tea cake of white tea and preparation method thereof |
| CN102940056A (en) * | 2012-11-23 | 2013-02-27 | 福建省农业科学院茶叶研究所 | Production method of white tea cake |
| CN105379864A (en) * | 2015-11-18 | 2016-03-09 | 贵州怡壶春生态茶业有限公司 | White tea and tea cake processing method thereof |
| CN106615255A (en) * | 2016-09-26 | 2017-05-10 | 周开启 | Making method of Xinyang white tea and making method of white tea cakes |
| CN108112712A (en) * | 2017-12-21 | 2018-06-05 | 苏州希尔盖森新材料有限公司 | A kind of white tea manufacture craft |
| CN109997934A (en) * | 2019-05-24 | 2019-07-12 | 李学辉 | A kind of Fuding white tea low temperature process holding active tea cake production method of tealeaves |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314731A (en) * | 2020-11-27 | 2021-02-05 | 诸暨市石笕茶叶专业合作社 | Novel white tea making process |
| CN113749159A (en) * | 2021-09-24 | 2021-12-07 | 南平市建阳区畲乡生态茶业有限公司 | Purple bud small white tea and preparation method thereof |
| CN114271343A (en) * | 2021-12-29 | 2022-04-05 | 中国农业科学院茶叶研究所 | Processing and rapid aging method of high-quality white tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111772001A (en) | Process for making and storing aged shoumei white tea cakes | |
| CN101791020B (en) | Method for processing fragrant black tea | |
| CN104381480B (en) | A kind of processing method for improving large leaf summer and autumn cake black tea quality | |
| CN102987034A (en) | Process for processing black tea of golden camellia | |
| CN105341204A (en) | Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea | |
| CN105746739A (en) | Processing method of granular flower-fragrance Huang Dan black tea | |
| CN104489139A (en) | Black tea processing method | |
| CN104171052A (en) | Processing method of orchid-flavored black tea | |
| CN111700129A (en) | Method for preparing flower-fragrance white tea | |
| CN106417693A (en) | Tea processing method | |
| CN108142595A (en) | A kind of preparation method of Xinyang white tea | |
| CN107927214B (en) | Preparation method of high-aroma Qianliang tea and product thereof | |
| CN110024873A (en) | A kind of preparation method of pure natural evaporated milk odor type congou tea | |
| CN104855558A (en) | Method for processing yellow tea from tea tree variety of chuannong huangya zao | |
| CN113273619A (en) | Method for preparing green tea | |
| CN109105542A (en) | A kind of production method of graininess congou tea | |
| CN102986931A (en) | Processing technology of high mountain oolong tea | |
| WO2023179288A1 (en) | High-aroma oolong tea processing method based on tree body abiotic stress | |
| CN107712123A (en) | A kind of fermentation process of fragrant black tea | |
| CN110604188A (en) | Preparation method of organic winter black tea | |
| CN110692758A (en) | Green tea processing and preparing technology | |
| CN112753805B (en) | Preparation method of shelf-stable green tea | |
| CN108684836A (en) | A kind of processing technology of gold white tea | |
| CN107821673A (en) | A kind of white tea preparation method containing sweet osmanthus | |
| CN112273491A (en) | Oolong tea and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201016 |