CN113749159A - Purple bud small white tea and preparation method thereof - Google Patents
Purple bud small white tea and preparation method thereof 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
- A23F3/12—Rolling or shredding tea leaves
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to purple bud small white tea and a preparation method thereof. The method comprises the steps of withering, drying and re-baking fresh tea leaves to prepare the small white tea. The small white tea prepared by the method disclosed by the invention has excellent sensory and mouthfeel effects, contains high-content tea polyphenol and low-content caffeine, and can be drunk and popularized for a long time, so that the value of the purple bud small white tea is improved.
Description
Technical Field
The invention relates to the field of food, and in particular relates to purple bud small white tea and a preparation method thereof.
Background
The white tea is a traditional famous tea created by Chinese tea growers, belongs to one of six major tea types, and has the quality characteristics of complete bud and hair appearance, fresh and fragrant taste, yellow green and clear soup color, light and sweet taste and the like.
The tea is known as 'national drink' in China, researches show that the tea contains various beneficial components such as tea polyphenol, polysaccharide and the like, the beneficial components in the tea are beneficial to human health, and the tea has pharmacological effects of clearing summer heat, promoting digestion, reducing phlegm, removing greasiness, losing weight, clearing away the heart fire, relieving restlessness, detoxifying, dispelling the effects of alcohol, promoting the production of body fluid, quenching thirst, reducing pathogenic fire, improving eyesight, stopping dysentery, removing dampness and the like, and has an improvement effect on various diseases such as cardiovascular and cerebrovascular diseases, cancers and the like.
The existing white tea processing technology can not effectively improve the appearance, liquor color, aroma, taste, leaf bottom and other sensory characteristics, thereby limiting the application and popularization of the white tea.
Therefore, there is a need in the art to develop a white tea having excellent sensory and quality.
Disclosure of Invention
The invention aims to develop white tea with excellent sense and quality.
In a first aspect of the present invention, there is provided a method for preparing a purple bud Xiaobai tea, the method comprising the steps of:
(1) providing fresh tea leaves;
(2) uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 500-700g of fresh tea tree leaves per 1m of diameter bamboo sieve, withering at 24-30 ℃ and RH of 45-55% so that the water content of the tea leaves is 60-70%, and withering at 27-35 ℃ and RH of 40-50% so that the water content of the tea leaves is 15-25% to obtain withered tea leaves;
(3) drying the withered tea leaves at 55-65 ℃ to ensure that the water content of the tea leaves is 7-13% to obtain dried tea leaves;
(4) standing the dried tea leaf in a sealed, lightless and non-ventilated storage room with 20-30 deg.C and RH of 45-55% for 12-16 days, and baking at 90-110 deg.C for 45-55min to obtain small white tea.
Preferably, in the step (1), the tea plant is a tea plant.
Preferably, in the step (1), the fresh leaves of the tea trees are purple bud fresh leaves of spring vegetable tea trees with one bud and one leaf.
Preferably, in the step (1), the tea trees are derived from Zhangzhan town in Jianyang district of south Pingyu, Fujian province.
Preferably, the step (1) includes the steps of:
picking fresh purple bud leaves of the tea tree of the spring vegetable with one bud and one leaf to obtain the fresh tea tree leaves.
Preferably, the step (2) includes the steps of:
uniformly spreading 590-610g of fresh tea tree leaves on a bamboo sieve according to the diameter of 1m of the bamboo sieve, withering the fresh tea tree leaves under the conditions of 24-30 ℃ and RH of 45-55% to ensure that the water content of the tea leaves is 60-70%, uniformly screening the fresh tea tree leaves with a 2-mesh sieve, and withering the fresh tea tree leaves under the conditions of 27-35 ℃ and RH of 40-50% to ensure that the water content of the tea leaves is 15-25% to obtain the withered tea leaves.
Preferably, the step (2) includes the steps of:
uniformly spreading 590-610g of fresh tea tree leaves on a bamboo sieve per 1m of diameter of the bamboo sieve, withering at 26-28 ℃ and 48-52% RH to ensure that the water content of the tea is 63-67%, and withering at 30-32 ℃ and 43-47% RH to ensure that the water content of the tea is 18-22% to obtain the withered tea.
Preferably, the step (2) includes the steps of:
uniformly spreading 590-610g of fresh tea tree leaves on a bamboo sieve according to the diameter of 1m, withering at 26-28 ℃ under the condition that RH is 48-52% to ensure that the water content of the tea leaves is 63-67%, uniformly screening by a 2-mesh sieve and 1 sieve, and withering at 30-32 ℃ under the condition that RH is 43-47% to ensure that the water content of the tea leaves is 18-22% to obtain the withered tea leaves.
Preferably, the step (2) includes the steps of:
uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 600g of fresh tea tree leaves spread on each 1m diameter bamboo sieve, withering at 27 ℃ and 50% RH to ensure that the water content of the tea leaves is 65%, uniformly spreading on a 2-sieve and 1-sieve, and withering at 31 ℃ and 45% RH to ensure that the water content of the tea leaves is 20% to obtain withered tea leaves.
Preferably, the step (3) includes the steps of:
drying the withered tea leaves at 58-62 deg.C to water content of 9-11% to obtain dried tea leaves.
Preferably, in the step (3), the drying is performed in a baking oven.
Preferably, the step (3) includes the steps of:
drying the withered tea leaves at 60 ℃ to make the water content of the tea leaves 10% to obtain dried tea leaves.
Preferably, the step (4) includes the steps of:
standing the dried tea leaf in a sealed, lightless and non-ventilated storage room with 23-27 deg.C and RH of 48-52% for 13-15 days, and baking at 98-102 deg.C for 48-52min to obtain small white tea.
Preferably, the step (4) includes the steps of:
standing the dried tea leaves for 14 days in a sealed, lightless and non-ventilated storage room with the temperature of 25 ℃ and the RH of 50%, and then re-baking for 50min at the temperature of 100 ℃ to obtain the purple bud small white tea.
Preferably, the small white tea comprises one or more characteristics selected from the group consisting of:
(i) the content of the tea polyphenol is 300-400mg/g, preferably 350-355 mg/g;
(ii) the content of total polysaccharide is 40-50mg/g, preferably 45-47 mg/g; and/or
(iii) The content of caffeine is 14-20mg/g, preferably 16-17 mg/g.
Preferably, the content is based on the weight of the small white tea.
In a second aspect of the invention there is provided a purple bud mini-white tea, the mini-white tea being prepared by a process as described in the first aspect of the invention.
It is to be understood that within the scope of the present invention, the above-described features of the present invention and those specifically described below (e.g., in the examples) may be combined with each other to form new or preferred embodiments.
Detailed Description
The invention develops a preparation method of purple bud small white tea, and the small white tea prepared by the method has excellent sensory and mouthfeel effects, contains high-content tea polyphenol and low-content caffeine, and can be drunk and popularized for a long time, so that the value of the purple bud small white tea is improved.
Term(s) for
As used herein, the terms "comprising," including, "and" containing "are used interchangeably and include not only open-ended definitions, but also semi-closed and closed-ended definitions, and include" consisting of … …, "" consisting essentially of … ….
The term "RH" refers to the relative humidity (referring to the moisture content of air), i.e., the percentage of the water vapor pressure in air to the saturated water vapor pressure at the same temperature.
The following description of the exemplary embodiments of the present application, including various details of the embodiments of the present application to assist in understanding, should be taken as exemplary only. Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope and spirit of the present application. Also, descriptions of well-known functions and constructions are omitted in the following description for clarity and conciseness.
Method
The invention provides a preparation method of purple bud small white tea, which comprises the following steps:
(1) providing fresh tea leaves;
(2) uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 500-700g of fresh tea tree leaves per 1m of diameter bamboo sieve, withering at 24-30 ℃ and RH of 45-55% so that the water content of the tea leaves is 60-70%, and withering at 27-35 ℃ and RH of 40-50% so that the water content of the tea leaves is 15-25% to obtain withered tea leaves;
(3) drying the withered tea leaves at 55-65 ℃ to ensure that the water content of the tea leaves is 7-13% to obtain dried tea leaves;
(4) standing the dried tea leaf in a sealed, lightless and non-ventilated storage room with 20-30 deg.C and RH of 45-55% for 12-16 days, and baking at 90-110 deg.C for 45-55min to obtain small white tea.
In a preferred embodiment of the present invention, in the step (1), the tea plant is a tea plant,
in a preferred embodiment of the present invention, in the step (1), the fresh tea tree leaves are purple bud fresh leaves of spring vegetable tea trees with one bud and one leaf.
In a preferred embodiment of the invention, in the step (1), the tea trees are sourced from Jianyang district Zhangzhang town in Nanping City of Fujian province.
Preferably, the step (1) includes the steps of:
picking fresh purple bud leaves of the tea tree of the spring vegetable with one bud and one leaf to obtain the fresh tea tree leaves.
In a preferred embodiment of the present invention, the step (2) includes the steps of:
uniformly spreading 590-610g of fresh tea tree leaves on a bamboo sieve according to the diameter of 1m of the bamboo sieve, withering the fresh tea tree leaves under the conditions of 24-30 ℃ and RH of 45-55% to ensure that the water content of the tea leaves is 60-70%, uniformly screening the fresh tea tree leaves with a 2-mesh sieve, and withering the fresh tea tree leaves under the conditions of 27-35 ℃ and RH of 40-50% to ensure that the water content of the tea leaves is 15-25% to obtain the withered tea leaves.
Preferably, the step (2) includes the steps of:
uniformly spreading 590-610g of fresh tea tree leaves on a bamboo sieve per 1m of diameter of the bamboo sieve, withering at 26-28 ℃ and 48-52% RH to ensure that the water content of the tea is 63-67%, and withering at 30-32 ℃ and 43-47% RH to ensure that the water content of the tea is 18-22% to obtain the withered tea.
In a preferred embodiment of the present invention, the step (2) includes the steps of:
uniformly spreading 590-610g of fresh tea tree leaves on a bamboo sieve according to the diameter of 1m, withering at 26-28 ℃ under the condition that RH is 48-52% to ensure that the water content of the tea leaves is 63-67%, uniformly screening by a 2-mesh sieve and 1 sieve, and withering at 30-32 ℃ under the condition that RH is 43-47% to ensure that the water content of the tea leaves is 18-22% to obtain the withered tea leaves.
In a preferred embodiment of the present invention, the step (2) includes the steps of:
uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 600g of fresh tea tree leaves spread on each 1m diameter bamboo sieve, withering at 27 ℃ and 50% RH to ensure that the water content of the tea leaves is 65%, uniformly spreading on a 2-sieve and 1-sieve, and withering at 31 ℃ and 45% RH to ensure that the water content of the tea leaves is 20% to obtain withered tea leaves.
In a preferred embodiment of the present invention, the step (3) includes the steps of:
drying the withered tea leaves at 58-62 deg.C to water content of 9-11% to obtain dried tea leaves.
Preferably, in the step (3), the drying is performed in a baking oven.
Preferably, the step (3) includes the steps of:
drying the withered tea leaves at 60 ℃ to make the water content of the tea leaves 10% to obtain dried tea leaves.
In a preferred embodiment of the present invention, the step (4) includes the steps of:
standing the dried tea leaf in a sealed, lightless and non-ventilated storage room with 23-27 deg.C and RH of 48-52% for 13-15 days, and baking at 98-102 deg.C for 48-52min to obtain small white tea.
Preferably, the step (4) includes the steps of:
standing the dried tea leaves for 14 days in a sealed, lightless and non-ventilated storage room with the temperature of 25 ℃ and the RH of 50%, and then re-baking for 50min at the temperature of 100 ℃ to obtain the purple bud small white tea.
In a preferred embodiment of the invention, the small white tea comprises one or more characteristics selected from the group consisting of:
(i) the content of the tea polyphenol is 300-400mg/g, preferably 350-355 mg/g;
(ii) the content of total polysaccharide is 40-50mg/g, preferably 45-47 mg/g; and/or
(iii) The content of caffeine is 14-20mg/g, preferably 16-17 mg/g;
the main technical effects obtained by the invention comprise:
1. the small white tea prepared by the method disclosed by the invention has excellent sensory and mouthfeel effects, contains high-content tea polyphenol and low-content caffeine, and can be drunk and popularized for a long time, so that the value of the purple bud small white tea is improved.
2. The method is simple, convenient and easy to operate, and is easy for industrial preparation of the small white tea.
Example 1 purple bud Xiaobai tea
The purple bud small white tea is prepared by the following method:
(1) purple bud fresh leaves of spring vegetable tea trees (Zhangzhuan town in Jianyang district in Nanping City of Fujian province) with one bud and one leaf are manually picked to obtain fresh leaves of the tea trees.
(2) Uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 600g of fresh tea tree leaves spread on each 1m diameter bamboo sieve, withering the fresh tea tree leaves under the conditions of 27 ℃ and 50% RH (relative humidity) to ensure that the water content of the tea leaves is 65%, uniformly spreading the fresh tea tree leaves on a 2-sieve and 1-sieve, and withering the fresh tea tree leaves under the conditions of 31 ℃ and 45% RH (relative humidity) to ensure that the water content of the tea leaves is 20% to obtain withered tea leaves.
(3) And (3) drying the withered tea leaves in a baking oven at 60 ℃ to ensure that the water content of the tea leaves is 10% to obtain the dried tea leaves.
(4) Standing the dried tea leaf in a sealed, dark and non-ventilated storage room with 25 deg.C and RH (relative humidity) of 50% for 14 days, and baking at 100 deg.C for 50min to obtain purple bud white tea.
The purple bud small white tea prepared in the embodiment 1 has purple bud fragrance, tender leaf with bud and leaf, dark green color, long fragrance, fresh, mellow and dry taste, and yellow and bright tea soup with aftertaste.
Comparative example 1 purple bud Small white tea
The purple bud small white tea is prepared by the following method:
(1) purple bud fresh leaves of spring vegetable tea trees (Zhangzhuan town in Jianyang district in Nanping City of Fujian province) with one bud and one leaf are manually picked to obtain fresh leaves of the tea trees.
(2) Uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 600g of fresh tea tree leaves spread on the bamboo sieve per 1m of diameter of the bamboo sieve, withering for 10h under the conditions of 27 ℃ and 50% RH (relative humidity), deactivating enzyme at 260 ℃ for 10min by a roller water-removing machine, kneading for 20min, and drying the kneaded tea leaves in a baking box at 60 ℃ to constant weight to obtain the purple bud small white tea.
The purple bud small white tea prepared in comparative example 1 has a light taste and a bitter taste.
Comparative example 2 purple bud Small white tea
This comparative example 2 is different from example 1 in that, in the step (2):
(2) uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 600g of fresh tea tree leaves spread on each 1 m-diameter bamboo sieve, and withering at 31 ℃ and RH (relative humidity) of 45% to make the water content of the tea leaves be 20% to obtain withered tea leaves.
The purple bud small white tea prepared in the comparative example 2 has light taste.
Comparative example 3 purple bud Small white tea
This comparative example 3 is different from example 1 in that the step (2) and the step (3):
(2) the fresh tea leaves are uniformly spread on a bamboo sieve according to the amount of 600g of fresh tea leaves spread on each 1m diameter bamboo sieve, and then withered under the conditions of 27 ℃ and 50% RH (relative humidity) so that the water content of the tea leaves is 65%.
(3) And (3) drying the withered tea leaves in a baking oven at 60 ℃ to ensure that the water content of the tea leaves is 10% to obtain the dried tea leaves.
The purple bud small white tea prepared in the comparative example 3 has light taste.
Comparative example 4 purple bud Small white tea
This comparative example 4 is different from example 1 in that, in the step (4):
(4) standing the dried tea leaves in a sealed, lightless and non-ventilated storage room with 25 deg.C and RH (relative humidity) of 50% for 14 days, and baking at 90 deg.C for 150min to obtain purple bud small white tea.
The purple bud small white tea prepared in this comparative example 4 had a slightly light aroma.
Experimental examples of Effect
1. Sensory evaluation of the small white tea:
sensory evaluation is carried out on the prepared purple bud small white tea according to GBT23776-2018 tea sensory evaluation method. The appearance, soup color, aroma, taste and leaf bottom account for 25%, 10%, 25%, 30% and 10% in sensory evaluation respectively.
The tea soup preparation method comprises the following steps: weighing 3.0g of small white tea thoroughly mixed uniformly from a tea evaluation tray, placing in a 150mL cylindrical tea evaluation cup, filling with boiling water, covering and soaking, timing for 5min, sequentially dripping tea soup into the tea evaluation cup at constant speed according to the brewing sequence for evaluating the color and taste of the tea soup, leaving the tea bottom in the cup, and evaluating the freshness and purity of the aroma of the tea bottom in the cup. And then, filling boiling water for the second time, covering and soaking for 5min, sequentially draining the tea soup into the tea evaluation bowl at constant speed according to the brewing sequence, evaluating the color and the taste of the tea soup again, and leaving the leaf bottom in the cup for evaluating the concentration and the durability of the aroma. The color, aroma and taste of the soup are comprehensively evaluated. And finally, evaluating the leaf bottom.
Sensory scores of the small white teas prepared in the examples and comparative examples are shown in table 1 below:
TABLE 1 average sensory score (10 points in total) of purple bud lime tea prepared in example 1 and comparative examples 1-4
| Purple bud small white tea | Sensory scoring |
| Example 1 | 9.87 |
| Comparative example 1 | 7.83 |
| Comparative example 2 | 8.49 |
| Comparative example 3 | 8.31 |
| Comparative example 4 | 8.72 |
Remarking: the total sensory score is 10 points, and the higher the score is, the better the sensory effect is.
As can be seen from table 1, the purple bud small white tea prepared in this example has the highest sensory score, and has excellent sensory qualities of appearance, liquor color, aroma, taste and leaf bottom.
2. Determination of physical components in small white tea
2.1 measurement method
2.1.1 measurement of tea Polyphenol content in Small white tea
The method for measuring the content of tea polyphenol in tea comprises the following steps:
(1) preparing a sample test solution: accurately weighing 1g of the small white tea prepared in the grinding examples and the comparative examples respectively in a 250mL conical flask, adding 80mL of boiling water, leaching in a boiling water bath for 30min, filtering, pouring the filtrate into a 100mL volumetric flask, cooling to room temperature, finally fixing the volume to the scale with distilled water, and shaking up for later use.
(2) And (3) measuring absorbance: sucking sample solution 1m into a 25m volumetric flask, sequentially adding distilled water 4mL and ferrous tartrate solution 5mL, shaking up, and adding phosphate buffer solution with pH of 7.5 to dilute to scale. The sample solution was replaced by a sample solution without ferrous tartrate and the absorbance was measured at 540nm as a blank.
(3) Calculation of results
P＝A*7.826/1000*[V1/(V2*m)]*100％
In the formula (II).
P: the content of tea polyphenol;
a: absorbance of the sample solution;
v1: sample volume, mL;
v1: absorbing the volume of the sample solution, mL;
m: sample weight, g.
2.1.2 determination of Total polysaccharide content in Small white tea
The method for measuring the content of total polysaccharide in tea by using a phenol-sulfuric acid method comprises the following steps:
2. the method comprises the following steps: using phenol-sulfuric acid process (glucose as reference)
(1) Drawing a standard curve: adding phenol solution into glucose solution with different concentrations, mixing, adding concentrated sulfuric acid, mixing, boiling in boiling water bath, cooling, adding each solution into 96-well plate, measuring absorbance value at 490nm wavelength with microplate reader, and drawing standard curve with glucose mass as abscissa and absorbance value as ordinate.
(2) Preparing a sample solution to be tested: respectively weighing 2.0g of the small white tea prepared in the embodiment and the comparative example, respectively placing the small white tea in a volumetric flask with 100mL, adding about 80mL of water, uniformly mixing, heating for 2h in a boiling water bath, cooling to room temperature, supplementing water to a constant volume of 100mL, uniformly mixing, filtering, accurately absorbing 5.0mL of clear liquid, adding 20mL of absolute ethyl alcohol to uniformly mix, centrifuging, removing supernate, washing residues with 5mL of 80% ethanol for three times, adding 10% sulfuric acid to completely dissolve the residual residues, adding water to a constant volume of 5mL, taking 0.2mL of constant volume to 50mL, and obtaining a sample solution to be detected.
(3) And (3) polysaccharide content determination: respectively sucking 2.0mL of sample solution to be detected, adding 1.0mL of 50g/L phenol solution into a 25mL test tube, uniformly mixing, adding 10mL of concentrated sulfuric acid, uniformly mixing, boiling in a boiling water bath for 2min, and cooling to room temperature. mu.L of the polysaccharide was accurately transferred to a 96-well plate, and absorbance was measured at 490nm for each 3 replicates and the polysaccharide content was calculated according to the standard curve.
2.1.3 determination of caffeine content in Small white tea
The method for measuring the content of caffeine in tea comprises the following steps:
(1) preparing caffeine standard solutions with different concentrations, measuring absorbance values at 274nm wavelength, and drawing a standard curve with the concentration of the caffeine standard solution as abscissa and the absorbance value as ordinate.
(2) Respectively weighing 3g of the small white tea prepared in the examples and the comparative examples, grinding the small white tea, adding the ground small white tea into a 500ml conical flask, adding 450ml of boiling water, heating the mixture in a boiling water bath for 45min, carrying out suction filtration, cooling the filtrate, adding the cooled filtrate into a 500ml volumetric flask, and adding the volumetric flask to a constant volume to obtain tea soup.
(3) Sucking 25ml of tea soup into a 250ml volumetric flask, adding 10ml of 0.01M hydrochloric acid solution and 2ml of basic lead acetate, adding water to a constant volume, uniformly mixing, standing and filtering, sucking 50ml of filtrate into a 100ml volumetric flask, adding 0.2ml of 4.5M sulfuric acid solution, adding water to a constant volume, shaking up, filtering, measuring the absorbance value at the wavelength of 274nm, and calculating the content of caffeine according to a standard curve.
2.2 results of measurement
The contents of tea polyphenol, total polysaccharides and caffeine in the purple bud small white tea prepared in examples and comparative examples are shown in table 2.
Table 2 content of total polysaccharides in the small white tea prepared in example 1 and comparative examples 1 to 4 (n ═ 3, M ± SD)
Table 2 shows that the purple bud small white tea prepared in this example has significantly higher contents of tea polyphenols and total polysaccharides than the comparative example, while the example has prepared caffeine in a lower content than the comparative example.
The tea polyphenol has multiple physiological activities of resisting oxidation, preventing radiation, resisting aging, reducing blood fat, reducing blood sugar, inhibiting bacteria and the like.
The total polysaccharide of the tea leaves can ensure that the tea leaves have sweet and mellow taste, mild taste and bitter and astringent taste, and also have the effects of reducing blood fat, resisting oxidation, resisting radiation and the like.
Caffeine mainly plays a role in excitation, and has the effects of refreshing, relieving fatigue, strengthening heart, promoting urination, promoting blood circulation, promoting gastrointestinal secretion and the like, but caffeine is a main bitter component in tea leaves, can reduce the taste of the tea leaves, can easily cause mental dependence on caffeine in the tea leaves, nervous tension, hyperkinesia, hyperkinetic syndrome, tachycardia, insomnia, anxiety, hyperacidity and the like when the tea leaves with high caffeine are drunk for a long time, and particularly easily influences the sleep quality of people who like drinking tea at night, so the bitter taste of high-content caffeine can reduce the taste of the tea leaves and is not favorable for long-term drinking, and further is not favorable for long-term drinking popularization of the tea leaves and exerting the effects of other beneficial components.
As can be seen from table 2, the purple bud small white tea prepared in this example has high content of tea polyphenols and total polysaccharides and low content of caffeine, and thus, the purple bud small white tea prepared in this example can be popularized for long-term drinking, thereby improving the value of the purple bud small white tea.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (8)
1. A preparation method of purple bud small white tea is characterized by comprising the following steps:
(1) providing fresh tea leaves;
(2) uniformly spreading fresh tea tree leaves on a bamboo sieve according to the amount of 500-700g of fresh tea tree leaves per 1m of diameter bamboo sieve, withering at 24-30 ℃ and RH of 45-55% so that the water content of the tea leaves is 60-70%, and withering at 27-35 ℃ and RH of 40-50% so that the water content of the tea leaves is 15-25% to obtain withered tea leaves;
(3) drying the withered tea leaves at 55-65 ℃ to ensure that the water content of the tea leaves is 7-13% to obtain dried tea leaves;
(4) standing the dried tea leaf in a sealed, lightless and non-ventilated storage room with 20-30 deg.C and RH of 45-55% for 12-16 days, and baking at 90-110 deg.C for 45-55min to obtain small white tea.
2. The method of claim 1, wherein in step (1), the tea plant is tea plant.
3. The method of claim 1, wherein in the step (1), the tea trees are derived from the zhang town of south Pingyu city, Fujian province.
4. The method of claim 1, wherein the step (2) comprises the steps of:
uniformly spreading 590-610g of fresh tea tree leaves on a bamboo sieve according to the diameter of 1m, withering at 26-28 ℃ under the condition that RH is 48-52% to ensure that the water content of the tea leaves is 63-67%, uniformly screening by a 2-mesh sieve and 1 sieve, and withering at 30-32 ℃ under the condition that RH is 43-47% to ensure that the water content of the tea leaves is 18-22% to obtain the withered tea leaves.
5. The method of claim 1, wherein the step (3) comprises the steps of:
drying the withered tea leaves at 58-62 deg.C to water content of 9-11% to obtain dried tea leaves.
6. The method of claim 1, wherein the step (4) comprises the steps of:
standing the dried tea leaf in a sealed, lightless and non-ventilated storage room with 23-27 deg.C and RH of 48-52% for 13-15 days, and baking at 98-102 deg.C for 48-52min to obtain small white tea.
7. The method of claim 1, wherein the mini-white tea comprises one or more characteristics selected from the group consisting of:
(i) the content of the tea polyphenol is 300-400mg/g, preferably 350-355 mg/g;
(ii) the content of total polysaccharide is 40-50mg/g, preferably 45-47 mg/g; and/or
(iii) The content of caffeine is 14-20mg/g, preferably 16-17 mg/g.
8. A purple bud-parboiled tea prepared by the method of claim 1.
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