CN114343029A - Fruity white tea and preparation process thereof - Google Patents
Fruity white tea and preparation process thereof Download PDFInfo
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- CN114343029A CN114343029A CN202210128325.2A CN202210128325A CN114343029A CN 114343029 A CN114343029 A CN 114343029A CN 202210128325 A CN202210128325 A CN 202210128325A CN 114343029 A CN114343029 A CN 114343029A
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 89
- 238000000034 method Methods 0.000 claims abstract description 43
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Abstract
The invention discloses a fruity white tea and a preparation process thereof, wherein the process comprises the following steps: step S1, placing the fresh picked tea leaves into a leaf containing frame in a withering container; s2, periodically and alternately controlling an atomizing nozzle to spray fruit essence solution on tea leaves in the leaf containing frame and controlling an air blower to blow dry hot air to the leaf containing frame to maintain the temperature; wherein the solvent in the fruit essence solution is evaporated by absolute ethyl alcohol and the solute of the fruit essence solution remains on the surface of the tea leaves; step S3, in response to the moisture content of the tea leaves being reduced to 10% -15%, stopping spraying fruit essence and blowing hot air to the tea leaves, and taking the tea leaves out of the withering container; and step S4, drying the withered tea leaves, and obtaining the fruity white tea in response to the moisture content of the tea leaves being reduced to 5% -7%. The method can reduce the mildew occurrence probability and energy waste in the fruit-flavored white tea production and improve the quality of the fruit-flavored white tea.
Description
Technical Field
The invention relates to the field of tea processing, in particular to a fruity white tea and a preparation process thereof.
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. The white tea has a light taste, and cannot meet the requirements of many customers. Therefore, it has been proposed to mix fruit aroma with white tea to make fruit-aroma white tea to enrich the taste of white tea and meet the needs of customers.
In the prior art, generally, the tea leaves are sprayed (or soaked) with fruit juice, fruit extracting solution or fruit essence solution to enable the tea leaves to have fruit fragrance in the period from the withering to the drying of the white tea. However, the existing method for repeatedly moistening the tea leaves possibly causes mildew and leads to the reduction of the quality of the tea leaves, and meanwhile, the moistened tea leaves need more heat for drying, which leads to the waste of energy.
Disclosure of Invention
In view of some of the above-mentioned defects in the prior art, the present invention provides a fruit-flavored white tea and a manufacturing process thereof, aiming at reducing the probability of mildew occurrence and energy waste in the manufacturing process of the fruit-flavored white tea and improving the quality of the fruit-flavored white tea.
In order to achieve the above object, the first aspect of the present invention discloses a process for preparing fruit-flavored white tea, which comprises:
step S1, placing the fresh picked tea leaves into a leaf containing frame in a withering container; the withering container is internally and hierarchically provided with a plurality of leaf containing frames, the inner wall of the withering container is provided with a plurality of atomizing nozzles corresponding to the leaf containing frames, the atomizing nozzles face the corresponding leaf containing frames, the lower part of the withering container is connected with a blower through an air inlet, and the upper part of the withering container is provided with an air outlet;
s2, periodically and alternately controlling the atomizing nozzles to spray fruit essence solution on the tea leaves in the leaf containing frame and controlling the air blower to blow dry hot air on the leaf containing frame; wherein the fruit essence solution is a solution with a fruit essence concentrating agent as a solute and absolute ethyl alcohol as a solvent, a gap time exists between the working time of the atomizing spray head and the working time of the air blower, in the gap time, the absolute ethyl alcohol is volatilized, and the fruit essence concentrating agent is remained on the surface of the tea leaves, and after the gap time, the air blower blows dry hot air to maintain the temperature in the withering container at 30-40 ℃;
step S3, in response to the moisture content of the tea leaves being reduced to 10% -15%, stopping spraying the fruit essence and blowing hot air to the tea leaves, and taking the tea leaves out of the withering container;
and step S4, drying the withered tea leaves, and obtaining the fruity white tea in response to the moisture content of the tea leaves being reduced to 5% -7%.
Optionally, in step S2, the process further includes:
recovering the volatilized ethanol gas through the air outlet of the withering container;
condensing the collected ethanol gas to obtain absolute ethanol liquid; the air outlet is connected with a condensing pipe, and the condensing pipe is used for condensing the ethanol gas;
and mixing the recovered absolute ethyl alcohol with the fruit essence concentrating agent according to a preset ratio to obtain the fruit essence solution.
Optionally, in the step S2, the controlling the atomizer to spray a fruit essence solution to the tea leaves in the leaf holding frame includes:
according to the tea amount in the tea containing frame, obtaining the spraying amount of the fruit essence solution corresponding to the tea amount;
and controlling the atomizing spray head to spray the fruit essence solution to the corresponding leaf containing frame according to the spraying amount of the fruit essence.
Optionally, in step S2, the controlling the blower to blow dry hot air to the leaf holding frame includes:
and in response to the duration of the time when the fruit essence solution passes through the gap after being sprayed, controlling the air blower to blow dry hot air to the leaf containing frame, supplementing heat taken away by volatilization of ethanol, and maintaining the temperature in the withering container at 30-40 ℃.
Optionally, before the step S3, the process further includes:
collecting the initial moisture content and the initial weight of the tea leaves before withering;
collecting a first weight of said tea leaves in real time during withering; wherein a weighing sensor is arranged at the bottom of the tea containing frame and used for collecting the first weight of the tea in real time;
and obtaining the moisture content of the tea leaves in the withering process according to the initial moisture content, the initial weight and the first weight.
Optionally, the step S4 includes:
mixing withered tea leaves with fruit fragments, and drying at the temperature of 60-70 ℃;
and responding to the moisture content of the tea leaves to be reduced to 5% -7%, and obtaining the fruity white tea.
Optionally, after step S4, the process further includes:
picking the obtained fruity white tea, and removing tea stems, ribs, plain pieces, tea seeds and non-tea impurities which do not meet the quality requirement of the synthetic tea; and packaging the sorted fruity white tea.
Optionally, before the step S2, the process further includes:
and determining the type of the fruit essence solution according to the requirements of the user.
The second aspect of the invention discloses fruity white tea which is processed by the fruity white tea manufacturing process.
The invention has the beneficial effects that: 1. the invention puts the fresh picked tea into the leaf-holding frame in the withering container; the withering device comprises a withering container, a plurality of leaf containing frames, a plurality of atomizing nozzles, a fan and an air outlet, wherein the plurality of leaf containing frames are arranged in the withering container in a layered mode, the atomizing nozzles correspond to the leaf containing frames and face the corresponding leaf containing frames; periodically and alternately controlling the atomizing nozzles to spray fruit essence solution on the tea leaves in the leaf containing frame and controlling the air blower to blow dry hot air on the leaf containing frame; wherein the fruit essence solution is a solution with a fruit essence concentrating agent as a solute and absolute ethyl alcohol as a solvent, a gap is formed between the working time of the atomizing spray head and the working time of the air blower, the absolute ethyl alcohol is volatilized and the fruit essence concentrating agent is remained on the surface of the tea leaves in the gap, and after the gap is formed, the air blower blows dry hot air to maintain the temperature in the withering container at 30-40 ℃. In the withering process, the fruit essence solution is sprayed to the tea leaves, and as the solvent of the fruit essence solution is volatile absolute ethyl alcohol, the fruit essence solution is quickly changed into gas after being sprayed and is taken away from the withering container by hot air of the air blower, the water content of the tea leaves cannot be repeatedly increased and reduced in the whole white tea making process, so that the mildew probability of the tea leaves is reduced, the quality of the tea leaves is improved, and energy waste caused by more heat for drying the tea leaves due to the increase of the water content is reduced. 2. The fruit essence solution is a solution with a fruit essence concentrating agent as a solute and absolute ethyl alcohol as a solvent, and after the absolute ethyl alcohol is volatilized, the fruit essence concentrated solution is not volatilized along with the absolute ethyl alcohol and is remained on the tea leaves, so that the tea leaves are rich in fruit fragrance. 3. The invention adopts the atomizing nozzle which can atomize the fruit essence solution into the gap between the overlapped tea leaves to uniformly treat the tea leaves, compared with the prior art of directly spraying and soaking the solution, the invention ensures the fruit essence treatment effect and reduces the waste of the fruit essence solution. 4. In response to the moisture content of the tea leaves being reduced to 10% -15%, spraying fruit essence and blowing hot air to the tea leaves are stopped, and the tea leaves are taken out from the withering container; and drying the withered tea leaves, and responding to the reduction of the water content of the tea leaves to between 5 and 7 percent to obtain the fruity white tea. According to the invention, the withering and drying states can be accurately judged according to the water content, and the withering and drying effects are ensured. 5. The volatile ethanol gas is recovered through the air outlet of the withering container; condensing the collected ethanol gas to obtain absolute ethanol liquid; wherein, the air outlet is connected with a condensing pipe which is used for condensing the ethanol gas; and mixing the recovered absolute ethyl alcohol with the fruit essence concentrating agent according to a preset proportion to obtain a fruit essence solution. The invention recycles the absolute ethyl alcohol, and can effectively reduce resource waste. In conclusion, the method can reduce the mildew occurrence probability and energy waste in the fruit-flavored white tea production and improve the quality of the fruit-flavored white tea.
Drawings
FIG. 1 is a schematic flow chart of a process for preparing a fruity white tea according to an embodiment of the present invention;
fig. 2 is a schematic structural view of a withering vessel according to an embodiment of the present invention.
Detailed Description
The invention discloses a fruity white tea and a preparation process thereof, and a person skilled in the art can realize the fruity white tea by properly improving technical details by referring to the content of the tea. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The applicant researches and discovers that: the fruit-flavored white tea prepared by the prior art is generally prepared by spraying (or soaking) fruit juice, fruit extracting solution or fruit essence solution on tea leaves in a period from withering to drying so as to enable the tea leaves to have fruit flavor. However, the moisture content of the withered tea leaves is reduced, the operation of increasing the fruit fragrance can increase the moisture content of the tea leaves, and the repeated wetting can improve the mildew probability of the tea leaves, so that the quality of the tea leaves is reduced. Meanwhile, the operation of increasing the fruit flavor needs more energy because the moisture content is increased and the drying is more, which causes energy waste.
Therefore, the embodiment of the invention provides a process for preparing fruity white tea, which comprises the following steps of:
and step S1, placing the fresh picked tea leaves into a leaf containing frame in a withering container.
As shown in fig. 2, a plurality of leaf holding frames 202 are layered in the withering container 201, a plurality of atomizing nozzles 203 are arranged on the inner wall of the withering container 201 and correspond to the leaf holding frames 202, the atomizing nozzles 203 face the corresponding leaf holding frames 202, a blower 205 is connected to the lower part of the withering container through an air inlet 204, and an air outlet 206 is arranged above the withering container.
Optionally, before step S1, the process further includes selecting and picking tea leaves, specifically:
and (4) picking the fresh tender green tea leaves which are just developed and have one white bud and one leaf according to the temperature of the weather, and performing early picking, frequent picking and clean picking. The selected tea leaves have the buds and the leaves which are grown into flowers and have uniform sizes. The quality of the product of the fruity white tea can be guaranteed by selecting and picking according to the mode.
And step S2, periodically and alternately controlling the atomizing nozzles to spray fruit essence solution on the tea leaves in the leaf containing frame and controlling the air blower to blow dry hot air on the leaf containing frame.
Wherein the fruit essence solution is a solution with a fruit essence concentrating agent as a solute and absolute ethyl alcohol as a solvent, a gap is formed between the working time of the atomizing spray head and the working time of the air blower, the absolute ethyl alcohol is volatilized and the fruit essence concentrating agent is remained on the surface of the tea leaves in the gap, and after the gap is formed, the air blower blows dry hot air to maintain the temperature in the withering container at 30-40 ℃.
Before the step S2, the ambient temperature in the withering vessel is adjusted by a blower or a heater to 30-40 deg.C, and the relative humidity is maintained at 50-75%.
The long-time setting of interval is mainly in order to guarantee that fruit essence solution can reach and be attached to the tealeaves surface, guarantees to increase the target in place of the fragrant processing of fruit.
It should be noted that, in the withering process, the atomizing nozzle sprays the fruit essence solution to the tea leaves, and as the solvent adopted by the fruit essence solution is absolute ethyl alcohol which is volatile and can be taken away from the withering container by hot air of the blower, the tea leaves do not have the moisture content increased during the fruit aroma treatment like the prior art, and the tea leaves are kept in a moist state for a long time and become mildewed. The atomizer that this embodiment adopted can make fruit essence solution be in the clearance that each tealeaves piled up the production of vaporific infiltration for spray evenly, the fruit of preparation is fragrant white tea fragrance even, and the quality is high.
Optionally, in step S2, the method includes the steps of controlling the atomizer to spray fruit essence solution to the tea leaves in the leaf containing frame, including:
according to the tea amount in the tea containing frame, obtaining the spraying amount of the fruit essence solution corresponding to the tea amount;
and controlling the atomizing nozzles to spray the fruit essence solution to the corresponding leaf containing frames according to the spraying amount of the fruit essence.
It should be noted that each leaf holding frame may cause different tea amount due to manual placement. In the embodiment, the spraying amount of the fruit essence solution is obtained according to different tea amounts of each leaf containing frame. Therefore, the prepared fruit-flavor white tea has the same quality, and the situations of strong fragrance and light fragrance are reduced.
Optionally, in step S2, controlling the blower to blow dry hot air to the leaf holding frame includes:
and controlling an air blower to blow dry hot air to the leaf containing frame in response to the time of the gap after the fruit essence solution is sprayed, supplementing heat taken away by volatilization of the ethanol, and maintaining the temperature in the withering container at 30-40 ℃.
It should be noted that the withering mode that this embodiment adopted mainly is hot-blast withering, has efficient, effectual characteristics. The heat in the withering container can be taken away by the volatilization of the absolute ethyl alcohol, the heat lost by the volatilization of the absolute ethyl alcohol can be well supplemented by blowing hot air by the blower, and the ambient temperature in the withering container is kept between 30 and 40 ℃.
Optionally, in step S2, the process further includes:
recovering the volatilized ethanol gas through an air outlet of the withering container;
condensing the collected ethanol gas to obtain absolute ethanol liquid; wherein, as shown in fig. 2, the air outlet 206 is connected with a condensation pipe 207, and the condensation pipe 207 is used for condensing the ethanol gas;
and mixing the recovered absolute ethyl alcohol with the fruit essence concentrating agent according to a preset proportion to obtain a fruit essence solution.
It should be noted that, by condensing and recycling the volatile gas of the absolute ethyl alcohol and then proportioning the volatile gas into the fruit essence solution, the cyclic utilization of resources is realized, and the waste of resources is reduced.
Optionally, before step S2, the process further includes:
and determining the type of the fruit essence solution according to the requirements of users. The types of the fruit essence solution correspond to different fruit tastes, can be single fruit taste, and can also be mixed fruit taste. The fruit essence is determined according to the requirements, so that the prepared fruit-flavored white tea has universality.
And step S3, stopping spraying the fruit essence and blowing hot air to the tea leaves in response to the moisture content of the tea leaves being reduced to 10% -15%, and taking the tea leaves out of the withering container.
When the moisture content of the tea leaves drops to 10% -15%, the withering is basically completed, and the tea leaves are fermented to a required state. The process generally requires 30-40h, and the specific time period is determined according to the tea amount.
The water content can be measured by sampling measurement or gravimetric measurement. The sampling measurement is to take out partial tea leaves at intervals as samples to measure the moisture content, and judge the whole moisture content from the moisture content of the samples. Another gravimetric method may be as follows:
optionally, before step S3, the process further includes:
collecting the initial moisture content and the initial weight of the tea before withering;
collecting a first weight of tea leaves in real time during the withering process; the bottom of the tea containing frame is provided with a weighing sensor for collecting the first weight of the tea in real time;
and obtaining the moisture content of the tea leaves in the withering process according to the initial moisture content, the initial weight and the first weight.
It should be noted that the moisture content is measured by the gravimetric measurement method in the embodiment, so that the moisture content of the tea leaves in the leaf containing frame can be ensured to be obtained in real time, and the condition that the tea leaves are withered to the low moisture content due to insufficient timeliness is avoided.
And step S4, drying the withered tea leaves, and obtaining the fruity white tea in response to the moisture content of the tea leaves being reduced to 5% -7%.
Optionally, in a specific embodiment, step S4 includes:
mixing withered tea leaves with fruit fragments, and drying at the temperature of 60-70 ℃;
and responding to the moisture content of the tea leaves reduced to between 5 and 7 percent to obtain the fruity white tea.
In the tea leaf drying process, the fruit fragments are added for mixing and drying, so that aromatic substances in the fruit fragments can enter the tea leaves, and the prepared fruit-flavored white tea has stronger fragrance.
Based on the preparation process of the fruity white tea disclosed by the embodiment, the invention also discloses the fruity white tea which is processed by any one of the embodiments.
According to the embodiment of the invention, the freshly picked tea leaves are placed in the leaf containing frame in the withering container; the withering device comprises a withering container, a plurality of leaf containing frames, a plurality of atomizing nozzles, a fan and an air outlet, wherein the plurality of leaf containing frames are arranged in the withering container in a layered mode, the atomizing nozzles correspond to the leaf containing frames and face the corresponding leaf containing frames; periodically and alternately controlling the atomizing nozzles to spray fruit essence solution on the tea leaves in the leaf containing frame and controlling the air blower to blow dry hot air on the leaf containing frame; wherein the fruit essence solution is a solution with a fruit essence concentrating agent as a solute and absolute ethyl alcohol as a solvent, a gap is formed between the working time of the atomizing spray head and the working time of the air blower, the absolute ethyl alcohol is volatilized and the fruit essence concentrating agent is remained on the surface of the tea leaves in the gap, and after the gap is formed, the air blower blows dry hot air to maintain the temperature in the withering container at 30-40 ℃. In the withering process, the fruit essence solution is sprayed to the tea leaves, and the solvent of the fruit essence solution is volatile absolute ethyl alcohol, the fruit essence solution is quickly changed into gas after being sprayed, and the gas is taken away from the withering container by hot air of an air blower, so that the moisture content of the tea leaves cannot be repeatedly increased and reduced in the whole white tea making process, the mildew probability of the tea leaves is reduced, the quality of the tea leaves is improved, and energy waste caused by the fact that the moisture content of the tea leaves is increased and more heat is needed for drying is reduced. The embodiment of the invention adopts the fruit essence solution which takes the fruit essence concentrating agent as the solute and absolute ethyl alcohol as the solvent, and after the absolute ethyl alcohol is volatilized, the fruit essence concentrated solution is not volatilized along with the absolute ethyl alcohol and is remained on the tea leaves, so that the tea leaves have strong fruit fragrance. Compared with the prior art that the solution is directly sprayed and soaked, the embodiment of the invention ensures the fruit aroma treatment effect and reduces the waste of the fruit aroma solution. In response to the moisture content of the tea leaves being reduced to 10% -15%, the embodiment of the invention stops spraying the fruit essence and blowing hot air to the tea leaves, and takes the tea leaves out of the withering container; and drying the withered tea leaves, and responding to the reduction of the water content of the tea leaves to between 5 and 7 percent to obtain the fruity white tea. According to the embodiment of the invention, the withering and drying states can be accurately judged according to the water content, so that the withering and drying effects are ensured. In the embodiment of the invention, the volatile ethanol gas is recovered through the air outlet of the withering container; condensing the collected ethanol gas to obtain absolute ethanol liquid; wherein, the air outlet is connected with a condensing pipe which is used for condensing the ethanol gas; and mixing the recovered absolute ethyl alcohol with the fruit essence concentrating agent according to a preset proportion to obtain a fruit essence solution. The embodiment of the invention recycles the absolute ethyl alcohol, and can effectively reduce resource waste. In conclusion, the embodiment of the invention can reduce the mildew occurrence probability and energy waste in the fruit-flavored white tea production and improve the quality of the fruit-flavored white tea.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
All the embodiments in the present specification are described in a related manner, and the same and similar parts among the embodiments may be referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.
The above description is only for the preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall fall within the protection scope of the present invention.
Claims (9)
1. The preparation process of the fruity white tea is characterized by comprising the following steps:
step S1, placing the fresh picked tea leaves into a leaf containing frame in a withering container; the withering container is internally and hierarchically provided with a plurality of leaf containing frames, the inner wall of the withering container is provided with a plurality of atomizing nozzles corresponding to the leaf containing frames, the atomizing nozzles face the corresponding leaf containing frames, the lower part of the withering container is connected with a blower through an air inlet, and the upper part of the withering container is provided with an air outlet;
s2, periodically and alternately controlling the atomizing nozzles to spray fruit essence solution on the tea leaves in the leaf containing frame and controlling the air blower to blow dry hot air on the leaf containing frame; wherein the fruit essence solution is a solution with a fruit essence concentrating agent as a solute and absolute ethyl alcohol as a solvent, a gap time exists between the working time of the atomizing spray head and the working time of the air blower, in the gap time, the absolute ethyl alcohol is volatilized, and the fruit essence concentrating agent is remained on the surface of the tea leaves, and after the gap time, the air blower blows dry hot air to maintain the temperature in the withering container at 30-40 ℃;
step S3, in response to the moisture content of the tea leaves being reduced to 10% -15%, stopping spraying the fruit essence and blowing hot air to the tea leaves, and taking the tea leaves out of the withering container;
and step S4, drying the withered tea leaves, and obtaining the fruity white tea in response to the moisture content of the tea leaves being reduced to 5% -7%.
2. The process of making fruit-flavored white tea, as claimed in claim 1, wherein in the step S2, the process further comprises:
recovering the volatilized ethanol gas through the air outlet of the withering container;
condensing the collected ethanol gas to obtain absolute ethanol liquid; the air outlet is connected with a condensing pipe, and the condensing pipe is used for condensing the ethanol gas;
and mixing the recovered absolute ethyl alcohol with the fruit essence concentrating agent according to a preset ratio to obtain the fruit essence solution.
3. The process of making fruit-flavored white tea as claimed in claim 1, wherein in the step S2, the controlling the atomizer to spray fruit essence solution to the tea leaves in the leaf holding frame comprises:
according to the tea amount in the tea containing frame, obtaining the spraying amount of the fruit essence solution corresponding to the tea amount;
and controlling the atomizing spray head to spray the fruit essence solution to the corresponding leaf containing frame according to the spraying amount of the fruit essence.
4. The process of manufacturing fruit-flavored white tea as claimed in claim 1, wherein in the step S2, the controlling the blower to blow dry hot air to the leaf holding frame includes:
and in response to the duration of the time when the fruit essence solution passes through the gap after being sprayed, controlling the air blower to blow dry hot air to the leaf containing frame, supplementing heat taken away by volatilization of ethanol, and maintaining the temperature in the withering container at 30-40 ℃.
5. The process for preparing fruity white tea according to claim 1, wherein before the step S3, the process further comprises:
collecting the initial moisture content and the initial weight of the tea leaves before withering;
collecting a first weight of said tea leaves in real time during withering; wherein a weighing sensor is arranged at the bottom of the tea containing frame and used for collecting the first weight of the tea in real time;
and obtaining the moisture content of the tea leaves in the withering process according to the initial moisture content, the initial weight and the first weight.
6. The process for preparing fruity white tea according to claim 1, wherein the step S4 comprises:
mixing withered tea leaves with fruit fragments, and drying at the temperature of 60-70 ℃;
and responding to the moisture content of the tea leaves to be reduced to 5% -7%, and obtaining the fruity white tea.
7. The process for preparing fruity white tea according to claim 1, wherein after the step S4, the process further comprises:
picking the obtained fruity white tea, and removing tea stems, ribs, plain pieces, tea seeds and non-tea impurities which do not meet the quality requirement of the synthetic tea; and packaging the sorted fruity white tea.
8. The process for preparing fruity white tea according to claim 1, wherein before the step S2, the process further comprises:
and determining the type of the fruit essence solution according to the requirements of the user.
9. A fruity white tea, which is characterized by being processed by the fruity white tea making process of any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210128325.2A CN114343029A (en) | 2022-02-11 | 2022-02-11 | Fruity white tea and preparation process thereof |
Applications Claiming Priority (1)
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