CN113016888A

CN113016888A - Production process of white tea

Info

Publication number: CN113016888A
Application number: CN202110232719.8A
Authority: CN
Inventors: 杨刚
Original assignee: Guizhou Yujia Agricultural Development Co ltd
Current assignee: Guizhou Yujia Agricultural Development Co ltd
Priority date: 2021-03-03
Filing date: 2021-03-03
Publication date: 2021-06-25

Abstract

The invention provides a production process of white tea, which comprises the following steps: picking: picking jade white, one bud and one leaf to initially spread fresh leaves; and (2) withering: spreading fresh leaves on clean bamboo flat, with thickness less than 2.5cm for 4-6 hr; naturally withering in a room to reduce the temperature of the leaves and delay the chemical reaction process of substances in the bud leaves; and (3) drying: primary baking: temperature 100-: 10 minutes; spreading for cooling: 15 minutes; re-baking: the temperature is 80-90 ℃; long-drying at low temperature of 70 ℃; the water content of the dried tea is controlled within 5 percent; and (4) storing: the dried tea leaves are packaged in a sealing way, and the product produced by the invention has sweet flower fragrance and milk fragrance, yellow and bright soup color, and is fragrant, sweet and mellow when being eaten; the infused tea is fat, the bud and the leaf are connected with branches, and the leaf color is brownish green and bright.

Description

Production process of white tea

Technical Field

The invention relates to the technical field of tea production methods, in particular to a production process of white tea.

Background

The white tea is one of six basic tea categories in China, and is originally produced in Fujian county and political and administrative county in Fujian province. The traditional white tea has special preparation method, is not fried and kneaded, is full of pekoe, has silver white gray green color and light soup color. The white tea is classified into pekoe silver needle, white peony, shoumei, tribute eyebrow, etc. according to the color and variety. The pekoe silver needle is prepared from the fertilizer buds of a big white tea variety or a narcissus variety according to the different division of the tender degrees of the fresh leaves; the white peony is prepared from one bud, two leaves and a tender tip of the big white tea; the shoume is made of a single leaf peeled off when the silver needle is drawn; the native tea tree variety of Gong Mei is a colony variety, namely a local vegetable tea variety, and is prepared from tender tips of one bud, two leaves and three leaves. The quality characteristics of tribute eyebrow are: the leaves are fat and tender, the buds and the leaves are connected with branches, the buds are carried, the taste is mellow, and the tea is suitable for drinking in the same year or long-term storage. The white tea is cool and refreshing, has the effects of reducing fever and reducing internal heat, and dispelling summer heat, and has the effect of treating diseases. The white tea has good quality and flavor, meets the requirements of consumer groups on the color, the fragrance, the taste and the shape of the tea more and more, has unique health efficacy, and also meets the requirements of contemporary people on health.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a production process of white tea, so as to solve the problems in the background technology.

The technical problem solved by the invention is realized by adopting the following technical scheme: a production process of white tea comprises the following steps:

picking: picking jade white, one bud and one leaf to initially spread fresh leaves;

and (2) withering: spreading fresh leaves on clean bamboo flat, with thickness less than 2.5cm for 4-6 hr; naturally withering in a room to reduce the temperature of the leaves and delay the chemical reaction process of substances in the bud leaves;

and (3) drying: primary baking: temperature 100-: 10 minutes; spreading for cooling: 15 minutes; re-baking: the temperature is 80-90 ℃; long-drying at low temperature of 70 ℃; the water content of the dried tea is controlled within 5 percent;

and (4) storing: hermetically packaging the dried tea leaves, and putting the tea leaves into an ice house at the temperature of 1-5 ℃; the relative humidity is 30-60%.

Early harvesting, tender harvesting, hard harvesting and clean harvesting are realized in the step (1); the bud leaves are in a flower shape, the size is uniform, the remained stems are short, and the picking and the placing are light.

And (3) cleaning the tea leaves before withering, air-drying the water attached to the leaves of the cleaned tea leaves by cold air, wherein the air-drying time is within 1 min.

The thickness of the primarily dried and spread leaves in the step (3) is 2-3cm, the leaves are turned and stirred once every 5min, the leaves are dried until the leaves are eighty percent dry, and the leaves are spread for cooling for 0.5-1.5 hours; oven drying again, spreading to 3-4cm thickness, and stirring once every 10 min.

Compared with the prior art, the invention has the beneficial effects that: the product produced by the invention has sweet flower fragrance and milk fragrance, yellow and bright soup color, and is sweet and mellow when being eaten; the infused tea is fat, the bud and the leaf are connected with branches, and the leaf color is brownish green and bright.

Detailed Description

In the description of the present invention, it should be noted that, unless otherwise specified or limited explicitly, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected, mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements.

Example 1

A production process of white tea comprises the following steps:

picking: picking jade white, one bud and one leaf to initially spread fresh leaves; early harvesting, tender harvesting, hard harvesting and clean harvesting are realized; the bud leaves are in a flower shape, the size is uniform, the remained stems are short, and the picking and the releasing are light;

and (2) withering: cleaning the tea leaves before withering, air-drying the water attached to the leaves of the cleaned tea leaves by cold air within 1min, thinly spreading the fresh leaves on a clean bamboo flat plate, wherein the thickness range is less than 2.5cm, and the time is 4 hours; naturally withering in a room to reduce the temperature of the leaves and delay the chemical reaction process of substances in the bud leaves;

and (3) drying: primary baking: temperature 100-degree C, time: 10 minutes; spreading for cooling: 15 minutes; re-baking: the temperature is 80 ℃; long-drying at low temperature of 70 ℃; primarily drying and spreading the leaves with the thickness of 2cm, turning and stirring the leaves once every 5min, drying the leaves until the leaves are eighty percent dry, and spreading the leaves for cooling for 0.5 hour; drying again, spreading the leaves with a thickness of 3cm, and stirring once every 10 min; the water content of the dried tea is controlled within 5 percent;

and (4) storing: hermetically packaging the dried tea leaves, and putting the tea leaves into an ice house at the temperature of 1 ℃; the relative humidity was 30%.

Example 2

A production process of white tea comprises the following steps:

and (2) withering: cleaning the tea leaves before withering, air-drying the water attached to the leaves of the cleaned tea leaves by cold air within 1min, thinly spreading the fresh leaves on a clean bamboo flat plate, wherein the thickness range is less than 2.5cm, and the time is 6 hours; naturally withering in a room to reduce the temperature of the leaves and delay the chemical reaction process of substances in the bud leaves;

and (3) drying: primary baking: temperature 120 ℃, time: 10 minutes; spreading for cooling: 15 minutes; re-baking: the temperature is 90 ℃; long-drying at low temperature of 70 ℃; primarily drying and spreading the leaves with the thickness of 3cm, turning and stirring the leaves once every 5min, drying the leaves until the leaves are eighty percent dry, and spreading and cooling the leaves for 1.5 hours; drying again, spreading the leaves with thickness of 4cm, and stirring once every 10 min; the water content of the dried tea is controlled within 5 percent;

and (4) storing: hermetically packaging the dried tea leaves, and putting the tea leaves into an ice house at the temperature of 5 ℃; the relative humidity was 60%.

Example 3

A production process of white tea comprises the following steps:

and (2) withering: cleaning the tea leaves before withering, air-drying the water attached to the leaves of the cleaned tea leaves by cold air within 1min, thinly spreading the fresh leaves on a clean bamboo flat within the thickness range of less than 2.5cm for 5 hours; naturally withering in a room to reduce the temperature of the leaves and delay the chemical reaction process of substances in the bud leaves;

and (3) drying: primary baking: temperature 110 ℃, time: 10 minutes; spreading for cooling: 15 minutes; re-baking: the temperature is 85 ℃; long-drying at low temperature of 70 ℃; primarily drying and spreading the leaves with the thickness of 2cm, turning and stirring once every 5min, drying until the leaves are eighty percent dry, and spreading and cooling for 1 hour; drying again, spreading the leaves with a thickness of 3cm, and stirring once every 10 min; the water content of the dried tea is controlled within 5 percent;

and (4) storing: hermetically packaging the dried tea leaves, and putting the tea leaves into an ice house at the temperature of 3 ℃; the relative humidity was 40%.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. The production process of the white tea is characterized by comprising the following steps: the method comprises the following steps:

2. A process for producing white tea according to claim 1, wherein: early harvesting, tender harvesting, hard harvesting and clean harvesting are realized in the step (1); the bud leaves are in a flower shape, the size is uniform, the remained stems are short, and the picking and the placing are light.

3. A process for producing white tea according to claim 1, wherein: and (3) cleaning the tea leaves before withering, air-drying the water attached to the leaves of the cleaned tea leaves by cold air, wherein the air-drying time is within 1 min.

4. A process for producing white tea according to claim 1, wherein: the thickness of the primarily dried and spread leaves in the step (3) is 2-3cm, the leaves are turned and stirred once every 5min, the leaves are dried until the leaves are eighty percent dry, and the leaves are spread for cooling for 0.5-1.5 hours; oven drying again, spreading to 3-4cm thickness, and stirring once every 10 min.