CN114651881A - Orchid-fragrance type white tea processing technology - Google Patents
Orchid-fragrance type white tea processing technology Download PDFInfo
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- CN114651881A CN114651881A CN202210400465.0A CN202210400465A CN114651881A CN 114651881 A CN114651881 A CN 114651881A CN 202210400465 A CN202210400465 A CN 202210400465A CN 114651881 A CN114651881 A CN 114651881A
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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 white tea, in particular to a preparation technology of orchid fragrance type white tea, which comprises the following steps: piling green, withering indoors for 2 times, piling stuffy, primarily drying, repeatedly stuffy, picking and drying to obtain the finished product. The invention is innovated on the basis of the traditional white tea processing technology, and the main innovation point is that the stuffy stacking procedure of stacking green tea and yellow tea is added, the technology not only keeps the sharp fragrance, freshness and sweetness of the traditional white tea, but also stabilizes the orchid fragrance of the white tea on the basis of ensuring the removal of the fresh green tea astringency of the white tea. Is popular with consumers and tea lovers, has obvious economic benefit, simple process, easy mastering and is beneficial to popularization and application.
Description
Technical Field
The invention relates to the technical field of white tea processing, in particular to a preparation process of orchid fragrance type 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, light yellow and clear soup color, light taste and sweet taste. The white tea is mainly produced in Fujian tripod, political harmony, three-bristle cudrania, Wuhan Xinzhou old street, Banana city Tianshan, Songxi, Jianyang, Yunnan Jinggu and other places. The basic process comprises the procedures of withering, baking (or drying in the shade), picking, annealing and the like. The Fuding white tea process mainly adopts natural withering, the natural withering has the advantage that the content of tea leaves can be kept to the maximum extent, and the natural withering is a key process for forming the high-quality Fuding white tea.
The main process comprises the following steps:
1. picking: selecting tender leaves of the white tea picked on the same day as the raw material of the white tea;
2. withering: spreading the white tea raw material in a water sieve, putting the tea leaves into a withering chamber without accumulation, controlling the temperature at 25-30 ℃, and withering for 23-28 hours;
3. and (3) stacking: stacking the 9 dried withered leaves;
4. primary baking: putting the white tea raw material in the third step into a dryer, drying for 10 minutes at the temperature of 100-120 ℃, and taking out the white tea raw material after 10 minutes and spreading for cooling;
5. and (3) stacking for 2 times: stacking the primarily dried tea leaves for 2 times, wherein the stacking time is about 10 days;
6. re-baking: putting the stacked tea leaves into a dryer, drying for 15 minutes at the temperature of 80-100 ℃ again until the water content of the tea leaves reaches 6%, forming, spreading for cooling, and boxing
The existing white tea processing technology has the defects that the finished white tea products are greatly influenced by weather due to different weather and seasons, the prepared white tea has short accumulation time, is difficult to remove the green and astringent taste, has fresh and cool taste but light smell, is not mellow enough, has unstable and uneven aroma, and has poor external form and internal quality.
Disclosure of Invention
The invention aims to provide a process for preparing orchid-fragrance type white tea, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation process of orchid-fragrance type white tea comprises the following steps:
(1) stacking green: and uniformly stacking the selected fresh tea leaves on a withering trough, and uniformly stacking 10kg of tea leaves per square on average.
(2) Indoor withering for 1 time: naturally withering in a natural indoor environment, blowing wind with the wind speed of 1-5m/s at normal temperature, and withering for 12 hours.
(3) Indoor withering for 2 times: firstly, heating the withering trough, increasing the temperature by 3 ℃ for 3 hours, and carrying out heating withering on the withered leaves by hot air with the air speed of 1-5m/s for 16 hours until the temperature reaches 33 ℃, and the water content of the withered leaves is 10-18%, namely stopping heating. Then blowing wind with normal temperature and wind speed of 1-5m/s, and withering for 8 hours to complete 2 times of withering. The tea leaves are not turned in the process, and the withering environment is kept clean, dry and ventilated.
(4) Stuffy piling: and (3) uniformly stacking the tea leaves in a wooden stacking groove after the tea leaves are withered to some extent, covering the tea leaves by using a PE (polyethylene) moisture-proof film for heaping, wherein the water content of the tea leaves reaches about 10%, and heaping is carried out for about 72 hours.
(5) Primary baking: after the tea is tightly piled, the fragrance of the orchid is gradually developed, the initial drying can be started after the green air is removed, the temperature is controlled to be about 50 ℃, the initial drying time is controlled to be 30 minutes, the water content of the tea after the initial drying is about 8 percent, and the orchid fragrance is locked after the initial drying.
(6) And (3) repeated smoldering: after the tea leaves are primarily dried and cooled, the tea leaves are uniformly stacked in a wooden stacking groove and covered by a PE damp-proof film for heaping, and the duration of the heaping is controlled to be about 15 days.
(7) Picking: after the tea leaves are stuffy again, picking out the old leaves, yellow leaves, wax leaves and non-tea leaves after the filiform fragrance of the tea leaves is revealed and the orchid fragrance is obvious.
(8) And (3) drying: drying at 90-95 deg.C for 20 min, and controlling water content in tea at about 5%. Drying, spreading for cooling, and packaging to obtain the final product.
Compared with the prior art, the invention has the following beneficial effects:
the invention is innovated on the basis of the traditional white tea processing technology, and has the main innovation points that the closed piling process of piling green tea and yellow tea is added, and after the green tea is piled for a short time, the low-boiling-point aromatic substances are promoted to volatilize, emit green smell and improve the flower fragrance. The tea leaves are promoted to be slightly subjected to enzymatic oxidation after stuffy piling, bitter substances are decomposed and converted, the taste is mellow, and the aroma of the tea leaves and orchid is more obvious after stuffy piling again and the aroma is more uniform during the stuffy piling process. The process not only keeps the fragrance of traditional white tea, such as the fragrance of white tea, namely the fragrance of white tea orchid, but also can stably lock the fragrance of white tea orchid. Is popular with consumers and tea lovers, has obvious economic benefit, simple process, easy mastering and is beneficial to popularization and application.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
(1) Stacking green: and uniformly stacking the selected fresh tea leaves on a withering trough, and uniformly stacking 10kg of tea leaves per square on average.
(2) Indoor withering for 1 time: naturally withering in a natural indoor environment, blowing wind with the wind speed of 1-5m/s at normal temperature, and withering for 12 hours.
(3) Indoor withering for 2 times: firstly, heating the withering trough, increasing the temperature by 3 ℃ for 3 hours, and carrying out heating withering on the withered leaves by hot air with the air speed of 1-5m/s for 16 hours until the temperature reaches 33 ℃, and the water content of the withered leaves is 10-18%, namely stopping heating. Then blowing wind with normal temperature and wind speed of 1-5m/s, and withering for 8 hours to complete 2 times of withering. The tea leaves are not turned in the above process, and the withering environment is kept clean, dry and ventilated.
(4) Stuffy piling: and (3) uniformly stacking the tea leaves in a wooden stacking groove after the tea leaves are withered to some extent, covering the tea leaves by using a PE (polyethylene) moisture-proof film for heaping, wherein the water content of the tea leaves reaches about 10%, and heaping is carried out for about 72 hours.
(5) Primary baking: after the tea is tightly piled, the fragrance of the orchid is gradually developed, the initial drying can be started after the green air is removed, the temperature is controlled to be about 50 ℃, the initial drying time is controlled to be 30 minutes, the water content of the tea after the initial drying is about 8 percent, and the orchid fragrance is locked after the initial drying.
(6) And (3) repeated smoldering: after the tea leaves are primarily dried and cooled, the tea leaves are uniformly stacked in a wooden stacking groove and covered by a PE damp-proof film for heaping, and the duration of the heaping is controlled to be about 15 days.
(7) Picking: after the tea leaves are stuffy again, picking out the old leaves, yellow leaves, wax leaves and non-tea leaves after the filiform fragrance of the tea leaves is revealed and the orchid fragrance is obvious.
(8) And (3) drying: drying at 90-95 deg.C for 20 min, and controlling water content in tea at about 5%. Drying, spreading for cooling, and packaging to obtain the final product.
Example 1:
(1) stacking green: and uniformly stacking the selected fresh tea leaves on a withering trough, and uniformly stacking 10kg of tea leaves per square on average.
(2) Indoor withering for 1 time: naturally withering in a natural indoor environment, blowing wind with the wind speed of 3m/s at normal temperature, and withering for 14 hours.
(3) Indoor withering for 2 times: firstly, heating the withering trough, increasing hot air with the temperature of 2.5 ℃ and the air speed of 3m/s for 4 hours, heating and withering for 22.4 hours, wherein the temperature reaches 30 ℃, and the water content of the withered leaves is 20 percent, and then stopping heating. Then blowing wind with normal temperature and wind speed of 3m/s, and carrying out withering for 10 hours to complete 2 times of withering. The tea leaves are not turned in the above process, and the withering environment is kept clean, dry and ventilated.
(4) Stuffy piling: and (3) uniformly stacking the tea leaves in a wooden stacking groove after the tea leaves are withered to some extent, covering the tea leaves by using a PE (polyethylene) moisture-proof film for heaping, wherein the water content of the tea leaves is about 12%, and heaping is carried out for about 72 hours.
(5) Primary baking: after the tea is tightly piled, the fragrance of the orchid is gradually developed, the initial drying can be started after the green air is removed, the temperature is controlled to be about 50 ℃, the initial drying time is controlled to be 30 minutes, the water content of the tea after the initial drying is about 8 percent, and the orchid fragrance is locked after the initial drying.
(6) And (3) repeated smoldering: after the tea leaves are primarily dried and cooled, the tea leaves are uniformly stacked in a wooden stacking groove and covered by a PE damp-proof film for heaping, and the duration of the heaping is controlled to be about 15 days.
(7) Picking: after the tea leaves are stuffy again, picking out the old leaves, yellow leaves, wax leaves and non-tea leaves after the filiform fragrance of the tea leaves is revealed and the orchid fragrance is obvious.
(8) And (3) drying: drying at 90-95 deg.C for 20 min, and controlling water content in tea at about 5%. Drying, spreading for cooling, and packaging to obtain the final product.
Example 2:
(1) stacking green: and uniformly stacking the selected fresh tea leaves on a withering trough, and uniformly stacking 10kg of tea leaves per square on average.
(2) Indoor withering for 1 time: naturally withering in indoor natural environment, blowing wind with normal temperature and wind speed of 5m/s, and withering for 10 hours.
(3) Indoor withering for 2 times: firstly, heating the withering trough, increasing hot air with the temperature of 4.5 ℃ and the air speed of 5m/s for 3 hours, heating and withering for 16 hours, wherein the temperature reaches 33 ℃, and the water content of the withered leaves is 10-18 percent, and then stopping heating. Then blowing wind with the normal temperature and the wind speed of 5m/s, and withering for 7 hours to complete 2 times of withering. The tea leaves are not turned in the above process, and the withering environment is kept clean, dry and ventilated.
(4) Stuffy piling: and (3) uniformly stacking the tea leaves in a wooden stacking groove after the tea leaves are withered to some extent, covering the tea leaves by using a PE (polyethylene) moisture-proof film for heaping, wherein the water content of the tea leaves reaches about 10%, and heaping is carried out for about 72 hours.
(5) Primary baking: after the tea is tightly piled, the fragrance of the orchid is gradually developed, the initial drying can be started after the green air is removed, the temperature is controlled to be about 55 ℃, the initial drying time is controlled to be 25 minutes, the water content of the tea after the initial drying is about 8 percent, and the orchid fragrance is locked after the initial drying.
(6) And (3) repeated smoldering: after the tea leaves are primarily dried and cooled, the tea leaves are uniformly stacked in a wooden stacking groove and covered by a PE damp-proof film for heaping, and the duration of the heaping is controlled to be about 15 days.
(7) Picking: after the tea leaves are stuffy again, picking out the old leaves, yellow leaves, wax leaves and non-tea leaves after the filiform fragrance of the tea leaves is revealed and the orchid fragrance is obvious.
(8) And (3) drying: drying at 90-95 deg.C for 20 min, and controlling water content in tea at about 5%. Drying, spreading for cooling, and packaging to obtain the final product.
Example 3:
(1) stacking green: and uniformly stacking the selected fresh tea leaves on a withering trough, and uniformly stacking 10kg of tea leaves per square on average.
(2) Indoor withering for 1 time: naturally withering in a natural indoor environment, blowing wind with the wind speed of 3m/s at normal temperature, and withering for 12 hours.
(3) Indoor withering for 2 times: firstly, heating the withering trough, increasing the temperature by 3 ℃ in 3 hours, heating and withering the withered leaves by hot air with the air speed of 3m/s for 16 hours, and stopping heating when the temperature reaches 33 ℃ and the water content of the withered leaves is 18%. Then blowing wind with normal temperature and wind speed of 3m/s, and carrying out withering for 10 hours to complete 2 times of withering. The tea leaves are not turned in the above process, and the withering environment is kept clean, dry and ventilated.
(4) Stuffy piling: and (3) uniformly stacking the tea leaves in a wooden stacking groove after the tea leaves are withered to some extent, covering the tea leaves by using a PE (polyethylene) moisture-proof film for heaping, wherein the water content of the tea leaves reaches about 10%, and heaping is carried out for about 72 hours.
(5) Primary baking: after the tea is tightly piled, the fragrance of the orchid is gradually developed, the initial drying can be started after the green air is removed, the temperature is controlled to be about 45 ℃, the initial drying time is controlled to be 35 minutes, the water content of the tea after the initial drying is about 8 percent, and the orchid fragrance is locked after the initial drying.
(6) And (3) repeated smoldering: after the tea leaves are primarily dried and cooled, the tea leaves are uniformly stacked in a wooden stacking groove and covered by a PE damp-proof film for heaping, and the duration of the heaping is controlled to be about 13 days.
(7) Picking: after the tea leaves are stuffy again, picking out the old leaves, yellow leaves, wax leaves and non-tea leaves after the filiform fragrance of the tea leaves is revealed and the orchid fragrance is obvious.
(8) And (3) drying: drying at 90-95 deg.C for 20 min, and controlling water content in tea at about 5%. Drying, spreading for cooling, and packaging to obtain the final product.
Furthermore, it should be understood that although the present specification describes embodiments, not every embodiment includes only a single embodiment, and such description is for clarity purposes only, and it is to be understood that all embodiments may be combined as appropriate by one of ordinary skill in the art to form other embodiments as will be apparent to those of skill in the art from the description herein.
Claims (7)
1. A preparation process of orchid-fragrance type white tea comprises the following steps: fresh leaves suitable for making white tea are used as raw materials, and finished products are prepared through the procedures of stacking, indoor withering for 2 times, stuffiness stacking, primary drying, secondary stuffiness, picking and drying.
2. The preparation process of the orchid-fragrance type white tea comprises the following specific steps:
(1) stacking green: and uniformly stacking the selected fresh tea leaves on a withering trough, and uniformly stacking 10kg of tea leaves per square on average.
(2) Indoor withering for 1 time: naturally withering in a natural indoor environment, blowing wind with the wind speed of 1-5m/s at normal temperature, and withering for 12 hours.
(3) Indoor withering for 2 times: firstly, heating the withering trough, increasing the temperature by 3 ℃ for 3 hours, and carrying out heating withering on the withered leaves by hot air with the air speed of 1-5m/s for 16 hours until the temperature reaches 33 ℃, and the water content of the withered leaves is 10-18%, namely stopping heating. Then blowing wind with normal temperature and wind speed of 1-5m/s, and withering for 8 hours to complete 2 times of withering. The tea leaves are not turned in the above process, and the withering environment is kept clean, dry and ventilated.
(4) Stuffy piling: after the withered tea leaves are stabbing, uniformly stacking the tea leaves in a wooden stacking tank, and covering the tea leaves by using a PE (polyethylene) moisture-proof film for heaping, wherein the water content of the tea leaves is about 15 percent.
(5) Primary baking: after the tea is tightly piled, the fragrance of the orchid is gradually developed, the initial drying can be started after the green air is removed, the temperature is controlled to be about 50 ℃, the initial drying time is controlled to be 30 minutes, the water content of the tea after the initial drying is about 10 percent, and the orchid fragrance is locked after the initial drying.
(6) And (3) repeated smoldering: after the tea leaves are primarily dried and cooled, the tea leaves are uniformly stacked in a wooden stacking groove and covered by a PE damp-proof film for heaping, and the duration of the heaping is controlled to be about 15 days.
(7) Picking: after the tea leaves are stuffy again, picking out the old leaves, yellow leaves, wax leaves and non-tea leaves after the filiform fragrance of the tea leaves is revealed and the orchid fragrance is obvious.
(8) And (3) drying: drying at 90-95 deg.C for 20 min, and controlling water content in tea at about 5%. Drying, spreading for cooling, and packaging to obtain the final product.
3. The method for preparing the orchid-flavored white tea as claimed in claim 1, wherein the method comprises the following steps: the fresh leaves are high-quality tea leaves which are rich in hair, strong and free of diseases and insect pests, the completeness of the bud leaves is kept, mechanical damage and red heat change are avoided, and the freshness, the tenderness and the completeness of the fresh leaves are guaranteed.
4. The method for preparing the orchid-flavored white tea as claimed in claim 1, wherein the method comprises the following steps: the withering trough in the step (1) is 10m long, the trough section is 1.5m wide, the height is 1.2m, the trough bottom is a slope, the gradient is 5 degrees, a blower is installed at the lowest part of the slope, the power of the blower is 2.2kw, and a withering curtain woven by a plastic net is erected at the upper part.
5. The method for preparing the orchid-flavored white tea as claimed in claim 1, wherein the method comprises the following steps: and (4) the stuffy pile groove in the step (4) and the step (6) is a wood groove. The length of the groove body is 6m, the width is 6m, the depth is 0.3m, and the bottom of the groove is paved with an airtight PE moisture-proof film.
6. The method for preparing the orchid-flavored white tea as claimed in claim 1, wherein the method comprises the following steps: and (5) and (8) adopt an automatic tea dryer.
7. The method for preparing orchid-flavored white tea as claimed in claim 1, wherein the drying in step (8) is carried out in a clean and dry place for spreading, cooling and boxing, the action is light and fast, the appearance of the tea leaves is prevented from being damaged, and the finished product is moisture-proof and odor-resistant during storage. So as to ensure the quality of the tea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590079A (en) * | 2022-09-09 | 2023-01-13 | 福建省盛世大翔茶业有限公司（Cn） | Green-removing ripening technology of flower-flavored white tea |
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