CN112006117A - Processing method of cellaring white tea and cellaring storage method of cellaring white tea - Google Patents
Processing method of cellaring white tea and cellaring storage method of cellaring white tea Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The scheme discloses a cellar-stored white tea processing and cellar-stored tea storage method, wherein the processing method comprises the following steps: preparing tea leaves, withering, rolling, fermenting, drying, aging, pressing cakes and packaging; the rolling is to spray the hyphomycete asellus assamicus yeast solution on the tea leaves and then carry out light rolling, wherein the light rolling is to place the tea leaves into a rolling machine to roll for 4-5min without pressurization; the fermentation is to carry out pile fermentation on the rolled tea leaves, wherein the pile fermentation height is 72-78cm, and the fermentation time is 18-20 h; the aging is to lay the tea on a containing frame in an aging room for aging, wherein the thickness of the tea is 5-6cm, the containing plate is a reticular plate, the temperature in the aging room is 50-55 ℃, and the humidity is 65-69% rh. The tea cellar storage method comprises storing packaged tea cake in a tea cellar, maintaining the temperature at 18-20 deg.C, humidity at 75% rh, oxygen content in air at 6-8%, and sealing the door of the tea cellar. The cellar-stored white tea with orange-red and bright soup color, mellow taste and sweet aftertaste and medicinal fragrance can be obtained by the scheme.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing method of cellaring white tea and a cellaring storage method of the cellaring white tea.
Background
The white tea belongs to micro-fermented tea, is a traditional famous tea created by Chinese tea growers, one of six Chinese teas and a special treasure in Chinese teas. The white tea refers to a kind of tea processed after being picked, not being de-enzymed or rolled, and being dried in the sun or by slow fire; has the quality characteristics of complete bud hair, full body, fresh and fragrant, yellow green and clear soup color, light taste and sweet taste. The white tea is different according to the variety of tea trees and the picking standard of raw materials (fresh leaves), and can be divided into 5 kinds of pekoe, white peony, Quancheng red, Quancheng green, Gongmei, shoumei and new white tea according to the different raw materials of the fresh leaves. The white tea has good drug effect, has the effects of relieving alcoholism and sobering up, clearing heat and moistening lung, calming liver and benefiting blood, diminishing inflammation and detoxifying, reducing blood pressure and fat, eliminating fatigue and the like, and particularly has unique and smart health-care effect on symptoms such as physical discomfort, digestive dysfunction and the like caused by excessive smoking and drinking, excessive greasiness and excessive liver fire.
The white tea element is called 'one year is tea, three years is medicine, seven years is treasure', during the storage process of many years, the internal components of the tea slowly change, the aroma components gradually change, the liquor color gradually turns red, the taste becomes mellow, the tea property gradually changes from cold to warm, the medicinal value and the product and drink value are higher, and the white tea element is popular with many consumers. The aged pekoe silver needle art tea can be used as an antipyretic for children suffering from measles, and has better antipyretic effect than antibiotics; is widely regarded as a good medicine for curing and curing measles patients in North China and Fujian places of production. Therefore, the famous people in Qing Dynasty are all loaded in Min Xiao Ji: baihayinpi, a hongxue cave in Tailao mountain, with cold nature and the same action as Rhinoceros horn, is the holy herb for measles.
The analysis of the main chemical quality components of the white tea with different grades and storage time states that the main chemical components of the white tea are changed in the storage process. With the increase of storage time, the contents of water extract and catechin are reduced, the contents of gallic acid and alkaloids are both increased remarkably, the total amount of amino acid is reduced, but part of the amino acid content is increased in the short-term storage process, especially the content of methionine.
The alkaloids in the tea mainly comprise theobromine, caffeine, theophylline and other substances, wherein the content of the caffeine is the largest, the caffeine in the tea has physiological functions of enhancing the excitation degree of cerebral cortex and reducing fatigue feeling, and strong bitterness and pungent taste can be generated when the caffeine in the tea soup is excessive.
Disclosure of Invention
The invention aims to provide a method for processing cellaring white tea and a method for storing the cellaring white tea, so as to solve the problem that the longer the white tea is stored, the higher the content of caffeine is, the bitter taste of tea soup is caused in the white tea prepared by the prior art.
In order to solve the above problems, the present invention provides the following solutions: a processing method of cellaring white tea comprises the following steps: the method comprises the following steps: preparing tea leaves, withering, rolling, fermenting, drying, aging, pressing cakes and packaging; the rolling is to spray the hyphomycete asellus assamicus yeast solution on the tea leaves and then carry out light rolling, wherein the light rolling is to place the tea leaves into a rolling machine to roll for 4-5min without pressurization; the fermentation is to carry out pile fermentation on the rolled tea leaves, wherein the pile fermentation height is 72-78cm, and the fermentation time is 18-20 h; the aging is to lay the tea on a containing frame in an aging room for aging, wherein the thickness of the tea is 5-6cm, the containing plate is a reticular plate, the temperature in the aging room is 50-55 ℃, and the humidity is 65-69% rh.
The beneficial effect of this scheme does: 1. the cellar-stored white tea with orange-red and bright soup color, mellow taste and sweet aftertaste and medicinal fragrance can be obtained by the scheme. 2. According to the scheme, the Trichosporon ashmead is added in the rolling process, then the pile fermentation is carried out, 7-N-methyl of caffeine is removed under the action of the Trichosporon ashmead to form theophylline, and the bitter taste of the tea soup is not obviously increased by much theophylline, so that the bitter taste of the tea soup is reduced integrally. And because caffeine has certain irritation to heart, it is not suitable for old people, children, pregnant women, heart disease patients and neurasthenia patients to take, the white tea after removing caffeine can adapt to the above-mentioned crowd, and theophylline has effects of tonifying heart, promoting urination, dilating coronary artery, relaxing bronchial smooth muscle and exciting central nervous system, etc., the increase of theophylline is also helpful for treating diseases such as bronchial asthma, emphysema, bronchitis, cardiac dyspnea, etc., and the health function of white tea is increased.
Further, the preparation of the tea leaves refers to that the fresh tea leaves with one bud and one leaf or two leaves in one bud are picked to be the tea leaves.
Further, the withering is to lay the tea leaves in a withering trough to be flat until the tea leaves are not overlapped, to be dried in the sun until the water content of the tea leaves is 16% -20%, and to be naturally withered in a shade place until the water content of the tea leaves is 10% -12%. The quality of tealeaves can be improved through the step of withering of this scheme.
Further, the weight ratio of the hyphomycete aryabhattai yeast liquid to the tea is 1:80-90, and the hyphomycete aryabhattai yeast liquid consists of 1-2 parts by weight of hyphomycete aryabhattai and 42-48 parts by weight of water. Through the proportion of the scheme, the sprayed hyphomycete aschersonia yeast solution can meet the requirement of the hyphomycete aschersonia yeast on removing the caffeine, and can also properly soften the tea leaves and facilitate rolling.
Further, the drying refers to drying the fermented tea leaves in a dryer, spreading the tea leaves to be 3-4cm, wherein the drying temperature is 100-105 ℃, and the drying time is 10-12 min. According to the scheme, the tea can be dried quickly, the water content of the dried tea is kept consistent basically, the water content of the tea is 3-5%, the subsequent cake pressing forming is facilitated, and more crisp chips cannot be generated.
Further, the cake pressing and packaging means that the aged tea leaves are put into a mould to be pressed into a tea cake, and then the tea cake is wrapped by ventilated food special wrapping paper. The tea cake made of tea leaves is convenient to carry and store, the shape of the tea cake can be round, square, heart or other shapes, and then the tea cake is wrapped by air-permeable food special wrapping paper, and the heat-sealing wrapping paper with better air permeability can be adopted, so that the tea leaves can be prevented from being polluted, and the tea leaves can continue to absorb oxygen to continue the conversion reaction of internal compounds.
Further, the packaged tea cake is stored in a tea cellar, the temperature in the tea cellar is kept at 18-20 ℃, the humidity is 75% rh, the oxygen content in the air is kept at 6-8%, and the door of the tea cellar is a sealing door. The tea cellar in the scheme is sealed, the temperature, the humidity and the oxygen content in the tea cellar are controlled within a certain range, the tea cellar can be stored for a long time without deterioration, the internal components of the white tea can be slowly converted, the quality of the white tea after storage is better, and the quality effect of the tea obtained in the way is uniform.
Further, the tea cake is subjected to sterilization and peculiar smell removal treatment in the tea cellar before storage. Prevent the quality of the white tea from being influenced by the mixed bacteria and the peculiar smell in the air in the tea cellar.
Detailed Description
The following is further detailed by the specific embodiments:
example 1: a processing method of cellaring white tea comprises the following steps:
step one, preparing tea leaves: picking fresh tea leaves with one bud and one leaf or two buds as tea leaves;
step two, withering: spreading the tea leaves in a withering tank until the tea leaves are in a non-overlapping state, drying the tea leaves in the sun until the water content of the tea leaves is 16%, and naturally withering the tea leaves in a shade place until the water content of the tea leaves is 10%;
step three, rolling and fermenting; spraying an asofilaginea yeast solution on the tea leaves, and then carrying out light rolling, wherein the light rolling refers to putting the tea leaves into a rolling machine for rolling for 4min without pressurization, the weight ratio of the asofilaginea yeast solution to the tea leaves is 1:90, the asofilaginea yeast solution consists of 1 part of asofilaginea yeast and 42 parts of water in parts by weight, and then carrying out pile fermentation, wherein the pile fermentation height is 72cm, and the fermentation time is 18 h;
step four, drying: drying the fermented tea leaves in a dryer, spreading the tea leaves to be 3cm thin, wherein the drying temperature is 100 ℃, and the drying time is 10 min;
step five, aging: spreading the tea leaves on a containing frame in an aging room for aging, wherein the spreading thickness is 5cm, the containing plate is a reticular plate, the temperature in the aging room is 50 ℃, and the humidity is 65% rh;
step six, pressing and packaging: and putting the aged tea leaves into a mould to be pressed into a tea cake, and then wrapping the tea cake with ventilated special food wrapping paper.
Example 2: a processing method of cellaring white tea comprises the following steps:
step one, preparing tea leaves: picking fresh tea leaves with one bud and one leaf or two buds as tea leaves;
step two, withering: spreading the tea leaves in a withering tank until the tea leaves are in a non-overlapping state, drying the tea leaves in the sun until the water content of the tea leaves is 18%, and naturally withering the tea leaves in a shade place until the water content of the tea leaves is 11%;
step three, rolling and fermenting; spraying the alismoid yeast solution on the tea leaves, and then carrying out light rolling, wherein the light rolling refers to putting the tea leaves into a rolling machine for rolling for 4.5min without pressurization, the weight ratio of the alismoid yeast solution to the tea leaves is 1:85, the alismoid yeast solution consists of 2 parts of alismoid yeast and 45 parts of water in parts by weight, and then carrying out pile fermentation, wherein the pile fermentation height is 75cm, and the fermentation time is 19 h;
step four, drying: drying the fermented tea leaves in a dryer, spreading the tea leaves to 3.5cm, wherein the drying temperature is 103 ℃, and the drying time is 11 min;
step five, aging: spreading the tea leaves on a containing frame in an aging room for aging, wherein the spreading thickness is 5.5cm, the containing plate is a reticular plate, the temperature in the aging room is 53 ℃, and the humidity is 67% rh;
step six, pressing and packaging: and putting the aged tea leaves into a mould to be pressed into a tea cake, and then wrapping the tea cake with ventilated special food wrapping paper.
Example 3: a processing method of cellaring white tea comprises the following steps:
step one, preparing tea leaves: picking fresh tea leaves with one bud and one leaf or two buds as tea leaves;
step two, withering: spreading the tea leaves in a withering tank until no overlapping state exists, drying in the sun until the water content of the tea leaves is 20%, and naturally withering in a shade place until the water content of the tea leaves is 12%;
step three, rolling and fermenting; spraying an asofilaginea yeast solution on the tea leaves, and then carrying out light rolling, wherein the light rolling refers to putting the tea leaves into a rolling machine for rolling for 5min without pressurization, the weight ratio of the asofilaginea yeast solution to the tea leaves is 1:80, the asofilaginea yeast solution consists of 2 parts by weight of asofilaginea yeast and 48 parts by weight of water, and then carrying out pile fermentation, the pile fermentation height is 78cm, and the fermentation time is 20 h;
step four, drying: drying the fermented tea leaves in a dryer, spreading the tea leaves to 4cm, wherein the drying temperature is 105 ℃, and the drying time is 12 min;
step five, aging: spreading the tea leaves on a containing frame in an aging room for aging, wherein the spreading thickness is 6cm, the containing plate is a reticular plate, the temperature in the aging room is 55 ℃, and the humidity is 69% rh;
step six, pressing and packaging: and putting the aged tea leaves into a mould to be pressed into a tea cake, and then wrapping the tea cake with ventilated special food wrapping paper.
Example 4: based on the cellar storage method of the cellaring white tea prepared in the embodiment 1-3, the inside of the cellar is firstly sterilized and deodorized, and then the packaged tea cake is put into the cellar for storage, the temperature in the cellar is kept at 18 ℃, the humidity is 75% rh, the oxygen content in the air is kept at 8%, and the door of the cellar is a sealing door.
Example 5: based on the cellar storage method of the cellaring white tea prepared in the embodiment 1-3, the inside of the cellar is firstly sterilized and deodorized, and then the packaged tea cake is put into the cellar for storage, the temperature in the cellar is kept at 19 ℃, the humidity is 75% rh, the oxygen content in the air is kept at 7%, and the door of the cellar is a sealing door.
Example 6: based on the cellar storage method of the cellaring white tea prepared in the embodiment 1-3, the inside of the cellar is firstly sterilized and deodorized, and then the packaged tea cake is put into the cellar for storage, the temperature in the cellar is kept at 20 ℃, the humidity is 75% rh, the oxygen content in the air is kept at 6%, and the door of the cellar is a sealing door.
Claims (8)
1. A processing method of cellaring white tea is characterized by comprising the following steps: the method comprises the following steps: preparing tea leaves, withering, rolling, fermenting, drying, aging, pressing cakes and packaging; the rolling is to spray the hyphomycete asellus assamicus yeast solution on the tea leaves and then carry out light rolling, wherein the light rolling is to place the tea leaves into a rolling machine to roll for 4-5min without pressurization; the fermentation is to carry out pile fermentation on the rolled tea leaves, wherein the pile fermentation height is 72-78cm, and the fermentation time is 18-20 h; the aging is to lay the tea on a containing frame in an aging room for aging, wherein the thickness of the tea is 5-6cm, the containing plate is a reticular plate, the temperature in the aging room is 50-55 ℃, and the humidity is 65-69% rh.
2. The processing method of cellaring white tea as claimed in claim 1, wherein: the preparation of the tea green is that the fresh tea leaves with one bud and one leaf or two buds are picked to be the tea green.
3. The processing method of cellaring white tea as claimed in claim 2, wherein: the withering is to lay the tea leaves in a withering trough to be flat until no overlapping state exists, to be dried in the sun until the water content of the tea leaves is 16% -20%, and to be naturally withered in a shade place until the water content of the tea leaves is 10% -12%.
4. The processing method of cellaring white tea as claimed in claim 3, wherein: the weight ratio of the alismoid yeast liquid to the tea is 1:80-90, and the alismoid yeast liquid is composed of 1-2 parts of alismoid yeast and 42-48 parts of water according to parts by weight.
5. The processing method of cellaring white tea as claimed in claim 4, wherein: the drying refers to drying the fermented tea leaves in a dryer, spreading the tea leaves to be 3-4cm, wherein the drying temperature is 100-105 ℃, and the drying time is 10-12 min.
6. The processing method of cellaring white tea as claimed in claim 5, wherein: the pressing and packaging refer to that the aged tea leaves are put into a mould to be pressed into tea cakes, and then the tea cakes are wrapped by ventilated special food packaging paper.
7. The cellaring method of cellaring white tea, produced according to the method of claims 1 to 6, characterized in that: and (3) storing the packaged tea cake in a tea cellar, keeping the temperature in the tea cellar at 18-20 ℃, the humidity at 75% rh, the oxygen content in the air at 6-8%, and using a sealing door as a door of the tea cellar.
8. The cellar storage method of claim 7, wherein: and before the tea cake is stored, the inside of the tea cellar is sterilized and deodorized.
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