CN112293511A - Processing technology of high-aroma white tea - Google Patents
Processing technology of high-aroma white tea Download PDFInfo
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- CN112293511A CN112293511A CN202011250498.9A CN202011250498A CN112293511A CN 112293511 A CN112293511 A CN 112293511A CN 202011250498 A CN202011250498 A CN 202011250498A CN 112293511 A CN112293511 A CN 112293511A
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- tea
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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
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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
- A23F3/08—Oxidation; Fermentation
Abstract
The invention discloses a processing technology of high-aroma white tea, and the white tea prepared by the invention has the advantages that the tea shreds are bluish white in appearance, flexible, natural and mellow in taste, cool and refreshing, green and clear in tea color, extremely high in identification degree, and greatly improved in taste and aroma; the laying thickness is controlled according to the water content when the fresh leaves are withered, so that the laying thickness is suitable, the airing speed is high, and the efficiency is improved; impurities are picked, so that the situation that the packaging and the transportation are broken and the separation is difficult in the refining process is avoided; the tea leaves mixed with different batches of raw materials reach uniform color and taste by sun drying, care and lightness are taken during picking, broken bud leaves and leaf sheets are prevented from being broken and broken, the humidity is controlled to be less than 8% by baking and aroma raising, deterioration is prevented, and the color, aroma, taste and shape of the tea can be improved or adjusted; the aroma of the tea is insufficient, the aroma is excited by fire, the process is chemical change, the quality is uniform by baking, and the excessive high temperature of the fire is prevented, so that the special aroma of the white tea is not covered by the aroma.
Description
Technical Field
The invention relates to the technical field of tea baking, in particular to a processing technology of high-aroma white tea.
Background
White tea, belonging to micro-fermented tea, is 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. One of six Chinese teas.
The white tea is processed by drying in the sun or by slow fire without deactivating enzymes or rolling, and has the quality characteristics of complete bud, complete body, fragrant and fresh taste, yellow green and clear soup color, light taste and sweet taste.
At present, most of the production processes of white tea comprise the procedures of tea picking, spreading for cooling, air drying, packaging and the like, and the taste and the flavor of the white tea are poor due to insufficient control of temperature, humidity and various conditions in the processing process.
Disclosure of Invention
The invention aims to provide a processing technology of high-aroma white tea, which aims to solve the problem that the taste and aroma of the white tea are poor due to insufficient control of temperature, humidity and various conditions in the conventional white tea processing process proposed in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing technology of high-aroma white tea specifically comprises the following steps:
s1 picking tea: picking fresh tea leaves with one bud and two leaves or one bud and three leaves, which have no insect damage to tea trees, clean fresh leaf surfaces and good appearance effects, by manpower or a tea picker, and putting the picked fresh tea leaves into a picking container for later use;
s2 withering fresh leaves: uniformly spreading picked fresh tea leaves on a bamboo round water sieve, placing the round water sieve on green airing frames of a withering chamber, placing 10-15 round water sieves on each green airing frame, selecting the withering chamber to sit south and north, circulating air and having no direct sunlight indoors, and withering for 35-45 h;
s3 merging and screening: when the withered leaves are changed from light green to grey green or dark green, the leaf edges are slightly rolled again, the bud leaves and the tender stalks are warped tails, the leaf state is like a ship bottom, and the smell is free from green smell, two sieves are combined with one sieve, and after the sieves are combined, the withered leaves are piled into a concave shape with the thickness of 10-15 cm;
s4 picking: picking out yellow flakes, wax flakes and non-tea impurities in the raw materials;
s5, uniform stacking: uniformly stacking the raw materials for 2-3 times to uniformly disperse the upper and middle tea of each pile of tea;
s6 solarization: selecting sunny and well-lighted weather, and naturally drying the uniformly piled raw materials to a thickness of 5-10 cm;
s7 baking and aroma raising: placing the withered raw materials into a charcoal baking cage for baking at the temperature of 100-150 ℃ for 10-15min, wherein the paving thickness of the raw materials on the charcoal baking cage is 4-6cm, and the baking is carried out until the content is lower than 8%;
s8 boxing: and (5) cooling the baked raw tea to room temperature, and boxing.
Preferably, the tea tree is picked by selecting shrub tea tree with height of 60-70cm or half-arbor tea tree with height of 70-80 cm.
Preferably, the picking container is a bamboo basket or a bamboo basket with good ventilation and a grating.
Preferably, during withering, when the water content is 30-35%, the stacking thickness is 8-12 cm; when the water content is 20-25%, the stacking thickness is about 20-30 cm.
Preferably, when the raw material is spring tea, the indoor temperature for withering is 18-25 ℃ and the relative humidity is 67-80%, and when the raw material is summer and autumn tea, the indoor temperature for withering is 30-32 ℃ and the relative humidity is 60-75%.
Preferably, the diameter of the water screen is 980-990mm, the edge height is 25-30mm, and the mesh number of the water screen is 1-3 meshes.
Preferably, the height of the green airing rack is 2-2.1m, the width of the green airing rack is 0.9m, and the green airing rack is divided into 5-6 layers.
Compared with the prior art, the invention has the beneficial effects that:
1. the white tea prepared by the processing technology of the high-aroma white tea has the advantages that the tea shreds are bluish white in appearance, flexible, natural and mellow in taste, cool and refreshing, green and clear in color, high in identification degree, and greatly improved in taste and aroma; the laying thickness is controlled according to the water content when the fresh leaves are withered, so that the laying thickness is suitable, the airing speed is high, and the efficiency is improved; impurities are picked, so that the situation that the packaging and the transportation are broken and the separation is difficult in the refining process is avoided; the tea leaves mixed with different batches of raw materials reach uniform color and taste by sun drying, care and lightness are taken during picking, broken bud leaves and leaf sheets are prevented from being broken and broken, the humidity is controlled to be less than 8% by baking and aroma raising, deterioration is prevented, and the color, aroma, taste and shape of the tea can be improved or adjusted; the aroma of the tea is insufficient, the aroma is excited by fire, the process is chemical change, and particularly the quality of the blended tea is improved by baking. Meanwhile, the excessive high fire temperature is prevented, so that the special aroma of the white tea is not covered by the fire aroma.
2. In the processing technology of the high-aroma white tea, the withering environment is controlled, so that the grass smell of the fresh leaves is faded to generate faint scent, and the finished tea has fruity or flowery scent and is mellow in taste but not bitter.
3. In the processing technology of the high-aroma white tea, the thickness is properly increased and the circulation of air is properly inhibited through the sieve, the temperature and the humidity between leaves can be increased, the green odor is eliminated, the fermentation is promoted, the conversion and the accumulation of inclusion are completed, the circulation of air is adjusted, the thickness of the leaves is spread, and the phenomenon of uneven withering caused by dry weather and too fast water loss is avoided.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A processing technology of high-aroma white tea specifically comprises the following steps:
s1 picking tea: picking fresh tea leaves with one bud and two leaves or one bud and three leaves, which have no insect damage to tea trees, clean fresh leaf surfaces and good appearance effects, by manpower or a tea picker, and putting the picked fresh tea leaves into a picking container for later use;
s2 withering fresh leaves: uniformly spreading picked fresh tea leaves on a circular bamboo water sieve, placing the circular water sieve on green airing frames of a withering chamber, placing 15 circular water sieves on each green airing frame, selecting the withering chamber to sit south and north, circulating air and preventing direct sunlight in the chamber, and withering for 40 hours;
s3 merging and screening: when the withered leaves are changed from light green to grey green or dark green, the leaf edges are slightly rolled again, the bud leaves and the tender stalks are warped tails, the leaf state is like a ship bottom, and the smell is free from green smell, two sieves are combined with one sieve, and after the sieves are combined, the withered leaves are piled into a concave shape with the thickness of 12 cm;
s4 picking: picking out yellow flakes, wax flakes and non-tea impurities in the raw materials;
s5, uniform stacking: uniformly stacking the raw materials for 2 times to uniformly disperse the upper and middle tea of each pile of tea;
s6 solarization: selecting sunny and well-lighted weather, and naturally drying the uniformly piled raw materials to a thickness of 5-10 cm;
s7 baking and aroma raising: placing the withered raw materials into a charcoal baking cage, baking at 120 ℃ for 15min, wherein the paving thickness of the raw materials on the charcoal baking cage is 5cm, and baking until the content is lower than 8%;
s8 boxing: and (5) cooling the baked raw tea to room temperature, and boxing.
Specifically, shrub tea trees with the height of 65cm or half-arbor tea trees with the height of 70cm are selected for picking tea trees.
Further, during withering, when the water content is 30%, the stacking thickness is 12 cm; when the water content is 20%, the stacking thickness is about 20cm, when the raw material is spring tea, the indoor temperature for withering is 20 ℃, the relative humidity is 70%, when the raw material is summer and autumn tea, the indoor temperature for withering is 30 ℃, and the relative humidity is 70%.
It is worth to be noted that the picking container is a bamboo basket or bamboo basket which is good in ventilation and provided with a grating, the diameter of a water sieve is 980mm, the edge height is 25mm, the mesh number of the water sieve is 3 meshes, the height of a green airing frame is 2m, the width of the green airing frame is 0.9m, and the bamboo basket or bamboo basket is divided into 5 layers.
Example 2
A processing technology of high-aroma white tea specifically comprises the following steps:
s1 picking tea: picking fresh tea leaves with one bud and two leaves or one bud and three leaves, which have no insect damage to tea trees, clean fresh leaf surfaces and good appearance effects, by manpower or a tea picker, and putting the picked fresh tea leaves into a picking container for later use;
s2 withering fresh leaves: uniformly spreading picked fresh tea leaves on a bamboo round water sieve, placing the round water sieve on green airing frames of a withering chamber, placing a 12-surface round water sieve on each green airing frame, selecting the withering chamber to sit south and north, ventilating air, and preventing direct sunlight in the chamber, wherein the withering time is 35 hours;
s3 merging and screening: when the withered leaves are changed from light green to grey green or dark green, the leaf edges are slightly rolled again, the bud leaves and the tender stalks are warped tails, the leaf state is like a ship bottom, and the smell is free from green smell, two sieves are combined with one sieve, and after the sieves are combined, the withered leaves are piled into a concave shape with the thickness of 15 cm;
s4 picking: picking out yellow flakes, wax flakes and non-tea impurities in the raw materials;
s5, uniform stacking: uniformly stacking the raw materials for 3 times to uniformly disperse the upper and middle tea of each pile of tea;
s6 solarization: selecting sunny and well-lighted weather, and naturally drying the uniformly piled raw materials to a thickness of 10 cm;
s7 baking and aroma raising: placing the withered raw materials into a charcoal baking cage, baking at 150 ℃ for 10min, wherein the paving thickness of the raw materials on the charcoal baking cage is 5cm, and baking until the content is lower than 8%;
s8 boxing: and (5) cooling the baked raw tea to room temperature, and boxing.
Specifically, shrub tea trees with the height of 60cm or half-arbor tea trees with the height of 70cm are selected for picking tea trees.
Further, during withering, when the water content is 35%, the stacking thickness is 8 cm; when the water content is 20%, the stacking thickness is about 30cm, when the raw material is spring tea, the indoor temperature for withering is 20 ℃, the relative humidity is 75%, and when the raw material is summer and autumn tea, the indoor temperature for withering is 32 ℃, and the relative humidity is 65%.
It is worth to be noted that the picking container is a bamboo basket or bamboo basket which is good in ventilation and provided with a grating, the diameter of a water sieve is 980mm, the edge height is 25mm, the mesh number of the water sieve is 2 meshes, the height of a green airing frame is 2.1m, the width of the green airing frame is 0.9m, and the bamboo basket or bamboo basket is divided into 5 layers.
The white tea prepared by the processing technology of the high-aroma white tea has the advantages that the tea shreds are bluish white in appearance, flexible, natural and mellow in taste, cool and refreshing, green and clear in tea color, high in identification degree and greatly improved in taste and aroma; the laying thickness is controlled according to the water content when the fresh leaves are withered, so that the laying thickness is suitable, the airing speed is high, and the efficiency is improved; impurities are picked, so that the situation that the packaging and the transportation are broken and the separation is difficult in the refining process is avoided; the tea leaves mixed with different batches of raw materials reach uniform color and taste by sun drying, care and lightness are taken during picking, broken bud leaves and leaf sheets are prevented from being broken and broken, the humidity is controlled to be less than 8% by baking and aroma raising, deterioration is prevented, and the color, aroma, taste and shape of the tea can be improved or adjusted; the aroma of the tea is insufficient, the aroma is excited by fire, the process is chemical change, and particularly the quality of the blended tea is improved by baking. Meanwhile, the excessive high fire temperature is prevented, so that the special aroma of the white tea is not covered by the fire aroma.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A processing technology of high-aroma white tea is characterized by comprising the following steps: the method specifically comprises the following steps:
s1 picking tea: picking fresh tea leaves with one bud and two leaves or one bud and three leaves, which have no insect damage to tea trees, clean fresh leaf surfaces and good appearance effects, by manpower or a tea picker, and putting the picked fresh tea leaves into a picking container for later use;
s2 withering fresh leaves: uniformly spreading picked fresh tea leaves on a bamboo round water sieve, placing the round water sieve on green airing frames of a withering chamber, placing 10-15 round water sieves on each green airing frame, selecting the withering chamber to sit south and north, circulating air and having no direct sunlight indoors, and withering for 35-45 h;
s3 merging and screening: when the withered leaves are changed from light green to grey green or dark green, the leaf edges are slightly rolled again, the bud leaves and the tender stalks are warped tails, the leaf state is like a ship bottom, and the smell is free from green smell, two sieves are combined with one sieve, and after the sieves are combined, the withered leaves are piled into a concave shape with the thickness of 10-15 cm;
s4 picking: picking out yellow flakes, wax flakes and non-tea impurities in the raw materials;
s5, uniform stacking: uniformly stacking the raw materials for 2-3 times to uniformly disperse the upper and middle tea of each pile of tea;
s6 solarization: selecting sunny and well-lighted weather, and naturally drying the uniformly piled raw materials to a thickness of 5-10 cm;
s7 baking and aroma raising: placing the withered raw materials into a charcoal baking cage for baking at the temperature of 100-150 ℃ for 10-15min, wherein the paving thickness of the raw materials on the charcoal baking cage is 4-6cm, and the baking is carried out until the content is lower than 8%;
s8 boxing: and (5) cooling the baked raw tea to room temperature, and boxing.
2. The processing technology of the high-aroma type white tea as claimed in claim 1, wherein the processing technology comprises the following steps: picking tea trees, shrub tea trees with the height of 60-70cm or half-arbor tea trees with the height of 70-80cm are selected for picking.
3. The processing technology of the high-aroma type white tea as claimed in claim 1, wherein the processing technology comprises the following steps: the picking container is a bamboo basket or bamboo basket with good ventilation and a grating.
4. The processing technology of the high-aroma type white tea as claimed in claim 1, wherein the processing technology comprises the following steps: during withering, when the water content is 30-35%, the stacking thickness is 8-12 cm; when the water content is 20-25%, the stacking thickness is about 20-30 cm.
5. The processing technology of the high-aroma type white tea as claimed in claim 1, wherein the processing technology comprises the following steps: when the raw material is spring tea, the indoor temperature for withering is 18-25 deg.C and the relative humidity is 67-80%, and when the raw material is summer and autumn tea, the indoor temperature for withering is 30-32 deg.C and the relative humidity is 60-75%.
6. The processing technology of the high-aroma type white tea as claimed in claim 1, wherein the processing technology comprises the following steps: the diameter of the water sieve is 980-990mm, the edge height is 25-30mm, and the mesh number of the water sieve is 1-3 meshes.
7. The processing technology of the high-aroma type white tea as claimed in claim 1, wherein the processing technology comprises the following steps: the height of the green airing frame is 2-2.1m, the width is 0.9m, and the green airing frame is divided into 5-6 layers.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664082A (en) * | 2009-09-15 | 2010-03-10 | 福建品品香茶业有限公司 | Fragrant white peony tea and production process thereof |
| CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN109953141A (en) * | 2019-03-22 | 2019-07-02 | 广东省农业科学院茶叶研究所 | Large leaf gold abdomen rose-red edge margin tea and preparation method thereof |
| CN111700129A (en) * | 2020-07-16 | 2020-09-25 | 广西南亚热带农业科学研究所 | Method for preparing flower-fragrance white tea |
-
2020
- 2020-11-11 CN CN202011250498.9A patent/CN112293511A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664082A (en) * | 2009-09-15 | 2010-03-10 | 福建品品香茶业有限公司 | Fragrant white peony tea and production process thereof |
| CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN109953141A (en) * | 2019-03-22 | 2019-07-02 | 广东省农业科学院茶叶研究所 | Large leaf gold abdomen rose-red edge margin tea and preparation method thereof |
| CN111700129A (en) * | 2020-07-16 | 2020-09-25 | 广西南亚热带农业科学研究所 | Method for preparing flower-fragrance white tea |
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