CN115669744B - White tea and refining method thereof - Google Patents
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Abstract
The application belongs to the technical field of tea processing, and particularly relates to white tea and a refining method thereof, wherein the white tea refining method comprises the following steps: (1) natural withering; (2) dynamic withering: steaming the tea leaves obtained in the step (1) in steam for 1-2 minutes, putting the obtained tea leaves into a roller with the rotating speed of 7-9r/min, and blowing air into the roller to quickly cool the tea leaves to 27-30 ℃ within 3-5 minutes to obtain dynamic withered leaves; (3) static withering; (4) standing the tea leaves obtained in the step (3); (5) baking; (5) refining; (6) redrying. The application has the beneficial effects that: according to the application, the fresh white tea leaves with higher maturity are naturally withered and then subjected to steam treatment, so that the moisture in the fresh tea leaves is uniformly distributed, she Tai is soft, the green grass gas of the tea leaves is removed, the decomposition and conversion of polyphenols and the reduction of bitter and astringent taste of tea soup are facilitated, and the quality of the tea leaves is improved.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to white tea and a refining method thereof.
Background
White tea, one of the six major teas in China, is mainly produced in Fuding, politics, jianyang, songxi and other places in Fujian. Because the preparation method is unique, the tea is not fried and kneaded, and the tea is silvery white and grey green, has fresh and mellow taste and is sweet, and is deeply favored by consumers at home and abroad. The white tea has unique health care effects, such as cool nature, antipyresis, internal heat reducing, summer heat removing, anti-inflammatory and the like, is favored by consumers, and has extremely strong collection value.
The improvement of the existing white tea processing technology is mainly focused on the improvement of the raw materials with lower maturity of the fresh leaves of one bud and two leaves. The processing technology using one bud, three and four leaves with higher maturity as raw materials is rarely improved.
The white tea processed according to the traditional technology, especially the white tea made of fresh leaves with higher maturity is mostly prepared by directly spreading the fresh tea leaves on a bamboo screen or withering the fresh tea leaves by using a withering tank, and the problems of light green and yellow color, light and thick fragrance, dark soup color, pure but not mellow taste, yellowish green leaf bottom and the like are caused by insufficient physical change and chemical change due to the high maturity of the fresh tea leaves; and if the white tea is excessively withered, the white tea is easy to cause uneven withering degree, so that the white tea has peculiar smell, the quality of the tea is affected, the grade of the finished tea is lower, the production benefit is not high, and the sustainable development of the tea industry is not facilitated.
Disclosure of Invention
In order to overcome the defects in the prior art, the technical problems to be solved by the invention are as follows: the white tea and the refining method thereof solve the problems that the withering degree of the white tea prepared by taking fresh leaves with higher maturity as raw materials in the existing processing technology is controlled improperly, and the obtained white tea has no strong flower fragrance and is not mellow in taste.
In order to solve the technical problems, the invention adopts the following technical scheme: the white tea refining method comprises the following steps:
(1) Naturally withering: uniformly spreading one bud three four leaves of fresh tea leaves with the leaf spreading thickness of 5-7cm, and placing the uniformly spread fresh tea leaves in an environment with the temperature of 27-30 ℃ and the relative humidity of 58-62% for 6-10h; until the water content of the fresh leaves is reduced to 45-50%;
(2) Dynamic withering: steaming the tea leaves obtained in the step (1) in steam for 1-2 minutes, putting the obtained tea leaves into a roller with the rotating speed of 7-9r/min, blowing air into the roller, quickly cooling the tea leaves to 27-30 ℃ within 3-5 minutes, and continuously rotating the roller until the water content of fresh leaves is 40-45%, so as to obtain the dynamic withered leaves;
(3) Static withering: placing the tea leaves obtained in the step (2) in an environment with the temperature of 25-28 ℃ and the relative humidity of 53-57% for 2-3h; then heating to 4-5 ℃ every 4-5 hours until the ambient temperature reaches 40 ℃;
(4) Placing the tea obtained in the step (3) in an environment with the temperature of 45-48 ℃ and the relative humidity of 45-50% for 3-4 hours, and standing until the water content of the tea is 15-20%;
(5) Baking: the drying temperature is 85-90 ℃, the drying time is 10-15min, and the tea leaves are dried until the water content of the tea leaves is 8-9%;
(5) Refining;
(6) And (3) complex baking: and (3) re-baking the tea obtained in the step (6) at the re-baking temperature of 60-65 ℃ for 10-15min until the water content of the tea is 5-7%.
The other technical scheme provided by the invention is as follows: the white tea prepared by the white tea refining method is provided.
The application has the beneficial effects that: the fresh white tea leaves with higher maturity have more flavor and fragrance substances, but the withering degree is not easy to control. Firstly, the natural withering is carried out and then the steam treatment is carried out, so that the moisture in the fresh leaves is uniformly distributed, she Tai is soft, the green grass gas of the tea leaves is removed, the decomposition and conversion of polyphenols and the reduction of bitter taste of tea soup are facilitated, the softness of the tea leaves is improved, and the phenomena of damage or dead green during the subsequent dynamic withering can be avoided. And then the dynamic withering accelerates the chemical change process in the leaves, so that the grass smell fades and the formation of floral aroma substances is induced. The white tea prepared by the technology has the advantages of reddish brown and glossy appearance, soft and fragrant internal fragrance, mellow taste, brown and reddish leaf bottom and bright color. The quality of the white tea finished product prepared by taking the fresh leaves with higher maturity as the raw materials is improved, the production benefit of the fresh leaves with higher maturity is improved, and the sustainable development of the tea industry is facilitated.
Detailed Description
In order to describe the technical contents, the achieved objects and effects of the present invention in detail, the following description will be made with reference to the embodiments.
The invention provides a white tea refining method, which comprises the following steps:
(1) Naturally withering: uniformly spreading one bud three four leaves of fresh tea leaves with the leaf spreading thickness of 5-7cm, and placing the uniformly spread fresh tea leaves in an environment with the temperature of 27-30 ℃ and the relative humidity of 58-62% for 6-10h; until the water content of the fresh leaves is reduced to 45-50%;
(2) Dynamic withering: steaming the tea leaves obtained in the step (1) in steam for 1-2 minutes, putting the obtained tea leaves into a roller with the rotating speed of 7-9r/min, blowing air into the roller, quickly cooling the tea leaves to 27-30 ℃ within 3-5 minutes, and continuously rotating the roller until the water content of fresh leaves is 40-45%, so as to obtain the dynamic withered leaves;
According to the invention, before the dynamic withering step, the tea leaves are naturally withered and dehydrated, so that the softness of the tea leaves is improved, the fresh white tea leaves with high maturity are treated by adopting steam after withering, on the one hand, the tea leaves are ripened, the aroma of the tea leaves is further improved, and meanwhile, the aroma and the contents are blended, so that the uniformity of the quality of the tea leaves and the harmony of the sensory effect are improved, the color of the tea leaves subjected to steam treatment is more uniform, and the tea soup obtained by brewing is more transparent and clear.
The dynamic roller withering device can enable the flow of hot air and cold air to pass through the tea gaps, increase the contact with air in a large-area and omnibearing manner in the tea withering process, and enable the withering to be more uniform and full. The high temperature environment after natural withering makes the tea gas pocket open, quickens the water loss in the leaf, ensures the uniform and consistent withering degree and shortens the withering time. Then the high-temperature tea is cooled rapidly, so that the damage to the color, the aroma and the taste of the tea is effectively reduced, the flavor and the freshness of the tea soup are greatly improved, the aroma is improved, and the soup color is improved.
(3) Static withering: placing the tea leaves obtained in the step (2) in an environment with the temperature of 25-28 ℃ and the relative humidity of 53-57% for 2-3h; then heating to 4-5 ℃ every 4-5 hours until the ambient temperature reaches 40 ℃;
(4) Placing the tea obtained in the step (3) in an environment with the temperature of 45-48 ℃ and the relative humidity of 45-50% for 3-4 hours, and standing until the water content of the tea is 15-20%;
and (3) fixing aroma components in the steps (3) and (4), better locking the aroma of the tea, promoting the conversion of substances in the tea, enabling the moisture of the tea to be distributed uniformly and improving the quality of the finished tea.
(5) Baking the tea obtained in the step (4): the drying temperature is 85-90 ℃, the drying time is 10-15min, and the tea leaves are dried until the water content of the tea leaves is 8-9%;
(6) Refining;
(7) And (3) complex baking: and (3) re-baking the tea obtained in the step (6) at the re-baking temperature of 60-65 ℃ for 10-18min until the water content of the tea is 5-7%.
And (3) carrying out re-baking after refining the tea leaves to remove redundant moisture and foreign flavor in the tea leaves and develop fragrance.
Preferably, in the white tea refining method, steam with a temperature of 105-110 ℃ is used for steaming in the step (2) under a pressure of 0.3-0.5 MPa.
Preferably, in the white tea refining method, the temperature of the wind blown in the step (2) is 15-20 ℃.
Preferably, in the white tea refining method, in the step (7), the tea is dried until the water content of the tea is 6%.
Preferably, in the white tea refining method, the tea obtained in the step (5) is subjected to screening, color selection, static impurity removal, insect removal treatment, manual picking and piling.
Preferably, in the white tea refining method, the color selection includes: and (5) performing color selection by number, and removing waxy leaves, old stems, impurities and tea leaves with insufficient or excessive withering.
Preferably, in the above white tea refining method, the electrostatic impurity removal includes: roller friction static electricity removes impurities, and the static electricity is utilized to adsorb light and soft impurities; high-voltage electrostatic impurity removal: and the high-voltage static electricity and an air suction system are utilized to adsorb light and fine weeds, hair, thread ends and fluff which is not easy to find by naked eyes.
Preferably, in the white tea refining method, the tea leaves with heavy bones and light drift are separated, the tea leaves with light drift are mostly leaves, insects are few, and the white tea can be picked directly; the tea leaves with heavy bones are mostly insects, and the insects are targeted to be removed by using a plane round screen machine, a tea color selector, a tea shaking screen machine and a stepped tea stem picking machine.
Preferably, in the white tea refining method, the fresh tea leaves of one bud three four leaves in the step (1) are: the fresh tea leaves with one bud, three leaves and four leaves are selected, and the fresh tea leaves have no plant diseases and insect pests, mechanical damage, red change and rain or dew.
A white tea produced by the white tea refining method of any one of the above.
The application has the beneficial effects that: the fresh white tea leaves with higher maturity have more flavor and fragrance substances, but the withering degree is not easy to control, the application prepares the white tea finished product by the fresh white tea leaves with higher maturity, firstly carries out natural withering and then carries out steam treatment, can lead the moisture in the fresh tea leaves to be uniformly distributed and She Tai to be soft, is favorable for the fading of green grass of tea leaves, is favorable for the decomposition and conversion of polyphenols and the reduction of bitter and astringent taste of tea soup, increases the softness of the tea leaves, and can avoid the phenomena of damage or dead green during the subsequent dynamic withering; and then the dynamic withering accelerates the chemical change process in the leaves, so that the grass smell fades and the formation of floral aroma substances is induced. The white tea prepared by the technology has the advantages of reddish brown and glossy appearance, soft and fragrant internal fragrance, mellow taste, brown and reddish leaf bottom and bright color. The quality of the white tea finished product prepared by taking the fresh leaves with higher maturity as the raw materials is improved, the production benefit of the fresh leaves with higher maturity is improved, and the sustainable development of the tea industry is facilitated.
Example 1
A white tea refining method comprises the following steps:
(1) Naturally withering: selecting fresh tea leaves with no plant diseases and insect pests, no mechanical damage, no red change and no rain or dew, uniformly spreading the fresh tea leaves with the thickness of 6cm, and placing the uniformly spread fresh tea leaves in an environment with the temperature of 28 ℃ and the relative humidity of 60 percent for 8 hours; until the water content of the fresh leaves is reduced to 47%;
(2) Dynamic withering: steaming the tea leaves obtained in the step (1) in steam for 1.5 minutes, putting the obtained tea leaves into a roller with the rotating speed of 7-9r/min, blowing air into the roller, quickly cooling the tea leaves to 28 ℃ within 4 minutes, and continuously rotating the roller until the water content of the fresh leaves is 40-45%, so as to obtain the dynamic withered leaves;
And (3) steaming in the step (2) under the condition of 0.4MPa and 108 ℃. The temperature of the wind blown in the step (2) is 18 ℃.
(3) Static withering: placing the tea leaves obtained in the step (2) in an environment with the temperature of 27 ℃ and the relative humidity of 55% for 2 hours; then heating to 4 ℃ every 4 hours until the ambient temperature reaches 40 ℃;
(4) Placing the tea obtained in the step (3) in an environment with the temperature of 47 ℃ and the relative humidity of 47% for 3.5 hours, and standing until the water content of the tea is 18%;
(5) Baking the tea obtained in the step (4): the drying temperature is 87 ℃, the drying time is 13min, and the tea leaves are dried until the water content of the tea leaves is 8%;
(6) Refining;
1) Carrying out manual homogenization or homogenization by a homogenization machine on each batch of raw tea obtained in the steps to uniformly mix each batch of tea into a stack;
2) And (3) screening:
Plain round: feeding the tea leaves to a plane circular screen machine after the uniform stacking is finished, screening the tea leaves by the plane circular screen machine, dividing the tea leaves into 5-mouth holes with relatively uniform thickness, and screening out pieces of the tea leaves, namely cutting the pieces; winnowing: the round-flat sieved hole-size tea is subjected to number-by-number winnowing, light-floating old cured leaves, grass and other impurities (tea impurities and non-tea impurities) are blown out by using the winnowing principle, the round-flat head tea (screen surface tea) and the round-flat two-mouth tea generally need to be subjected to stem removal treatment (repeated winnowing, tooth cutting and round flattening processes are carried out for a plurality of times); the hole number tea after winnowing is generally subjected to color selection in the next step.
3) Color selection: the tea with each hole number is subjected to color selection one by one, and wax leaves, old stems, impurities and tea leaves with insufficient withering or excessive withering are removed.
4) Roller friction static electricity: each hole number tea carries out the static edulcoration of pursuing the number, utilizes static absorption light and comparatively soft impurity, if: weed, braided ribbon wire, hair.
5) High voltage static electricity: the tea with each hole number is subjected to high-voltage static electricity one by one, and light and fine weeds, hair, thread ends and fluff which is not easy to find by naked eyes are effectively adsorbed by utilizing the high-voltage static electricity and an air suction system.
6) Insect removal treatment: the lower tea (generally, tea leaves with three openings or less) has tiny impurities and rich varieties, wherein insects are most difficult to remove, and insect removal is generally required; insect removal process: the tea with the holes is subjected to air separation to separate the tea with heavy bones and light floating, and most of the light floating tea is leaves, so that insects are less, and the tea can be picked directly; the tea leaves with heavy bones are mostly insects, and the tea-making equipment such as a plane round screen machine, a tea color selector (aiming at the insects which cannot transmit light), a tea shaking screen machine (aiming at thin bamboo strips and thin bamboo strip fibers), a step type tea stem picking machine (aiming at the insects which can transmit light) and the like are utilized to pertinently reject the impurities such as the insects and then manually pick.
7) Visual picking/manual picking: picking the high-voltage electrostatic tea with different holes one by one; (1) The visually picked tea leaves are evenly spread on a picking assembly line after light winnowing, and impurities such as wax leaves, old stems, tea seeds and the like are manually picked on line; (2) The manual picking is to spread the tea leaves on a tabletop to pick impurities. The former is generally bud-leaf branch or leaf Zhang Jiao big upper tea, the impurity is big, easy to identify, and the picking efficiency is high; the latter is the lower-stage tea which is usually finely crushed, has tiny impurities and rich varieties, and can meet the cleanliness standard only by picking for a plurality of times after refining.
8) And (3) uniformly stacking finished products: and uniformly stacking the tea leaves with the holes with the cleanliness reaching the standard.
(7) And (3) complex baking: and (3) re-baking the tea obtained in the step (6), wherein the re-baking temperature is 63 ℃, the re-baking time is 17min, and the tea is dried until the water content of the tea is 6%.
Example 2
A white tea refining method comprises the following steps:
(1) Naturally withering: selecting fresh tea leaves with no plant diseases and insect pests, no mechanical damage, no red change and no rain or dew, uniformly spreading the fresh tea leaves with the thickness of 7cm, and placing the uniformly spread fresh tea leaves in an environment with the temperature of 30 ℃ and the relative humidity of 62 percent for 10 hours; until the water content of the fresh leaves is reduced to 50%;
(2) Dynamic withering: steaming the tea leaves obtained in the step (1) in steam for 2 minutes, putting the obtained tea leaves into a roller with the rotating speed of 9r/min, blowing air into the roller, rapidly cooling the tea leaves to 30 ℃ within 5 minutes, and continuously rotating the roller until the water content of the fresh tea leaves is 45%, so as to obtain the dynamic withered tea leaves;
In the step (2), steam with the temperature of 110 ℃ and the pressure of 0.5MPa is used for steaming. The temperature of the wind blown in the step (2) is 20 ℃.
(3) Static withering: placing the tea leaves obtained in the step (2) in an environment with the temperature of 28 ℃ and the relative humidity of 57% for 3 hours; then heating to 5 ℃ every 5 hours until the ambient temperature reaches 40 ℃;
(4) Placing the tea obtained in the step (3) in an environment with the temperature of 48 ℃ and the relative humidity of 50% for 4 hours, and standing until the water content of the tea is 20%;
(5) Baking the tea obtained in the step (4): the drying temperature is 90 ℃, the drying time is 15min, and the tea leaves are dried until the water content of the tea leaves is 9%;
(6) Refining; screening, color selecting, static electricity removing, insect removing treatment, manual picking and piling up the tea obtained in the step (5).
The color selection comprises the following steps: and (5) performing color selection by number, and removing waxy leaves, old stems, impurities and tea leaves with insufficient or excessive withering.
The static electricity removing includes: roller friction static electricity removes impurities, and the static electricity is utilized to adsorb light and soft impurities; high-voltage electrostatic impurity removal: and the high-voltage static electricity and an air suction system are utilized to adsorb light and fine weeds, hair, thread ends and fluff which is not easy to find by naked eyes.
The insect-removing treatment comprises: the tea leaves with heavy bones and light floating are separated, the most of the light floating tea leaves are leaves, insects are less, and the tea leaves can be picked directly; the tea leaves with heavy bones are mostly insects, and the insects are targeted to be removed by using a plane round screen machine, a tea color selector, a tea shaking screen machine and a stepped tea stem picking machine.
(7) And (3) complex baking: and (3) re-baking the tea obtained in the step (6) at a re-baking temperature of 65 ℃ for 18min until the water content of the tea is 7%.
Example 3
A white tea refining method comprises the following steps:
(1) Naturally withering: selecting fresh tea leaves with no plant diseases and insect pests, no mechanical damage, no red change and no rain or dew, uniformly spreading the fresh tea leaves with the thickness of 5cm, and placing the uniformly spread fresh tea leaves in an environment with the temperature of 27 ℃ and the relative humidity of 58 percent for 6 hours; until the water content of the fresh leaves is reduced to 45%;
(2) Dynamic withering: steaming the tea leaves obtained in the step (1) in steam for 1 minute, putting the obtained tea leaves into a roller with the rotating speed of 7r/min, blowing air into the roller, rapidly cooling the tea leaves to 27 ℃ within 3 minutes, and continuously rotating the roller until the water content of the fresh tea leaves is 40%, so as to obtain the dynamic withered tea leaves;
In the step (2), steam with the temperature of 105 ℃ and 0.3MPa is used for steaming. The temperature of the wind blown in the step (2) is 15 ℃.
(3) Static withering: placing the tea leaves obtained in the step (2) in an environment with the temperature of 25 ℃ and the relative humidity of 53% for 2 hours; then heating to 4 ℃ every 4 hours until the ambient temperature reaches 40 ℃;
(4) Placing the tea obtained in the step (3) in an environment with the temperature of 45 ℃ and the relative humidity of 45% for 3 hours, and standing until the water content of the tea is 15%;
(5) Baking the tea obtained in the step (4): the drying temperature is 85 ℃, the drying time is 10min, and the tea leaves are dried until the water content of the tea leaves is 8%;
(6) Refining; screening, color selecting, static electricity removing, insect removing treatment, manual picking and piling up the tea obtained in the step (5).
The color selection comprises the following steps: and (5) performing color selection by number, and removing waxy leaves, old stems, impurities and tea leaves with insufficient or excessive withering.
The static electricity removing includes: roller friction static electricity removes impurities, and the static electricity is utilized to adsorb light and soft impurities; high-voltage electrostatic impurity removal: and the high-voltage static electricity and an air suction system are utilized to adsorb light and fine weeds, hair, thread ends and fluff which is not easy to find by naked eyes.
The insect-removing treatment comprises: the tea leaves with heavy bones and light floating are separated, the most of the light floating tea leaves are leaves, insects are less, and the tea leaves can be picked directly; the tea leaves with heavy bones are mostly insects, and the insects are targeted to be removed by using a plane round screen machine, a tea color selector, a tea shaking screen machine and a stepped tea stem picking machine.
(7) And (3) complex baking: and (3) re-baking the tea obtained in the step (6) at the re-baking temperature of 60-65 ℃ for 10min until the water content of the tea is 5%.
The foregoing description is only illustrative of the present invention and is not intended to limit the scope of the invention, and all equivalent modifications made by the teachings of the present invention, or direct or indirect application in the relevant art, are intended to be included within the scope of the present invention.
Claims (9)
1. The white tea refining method is characterized by comprising the following steps of:
(1) Naturally withering: uniformly spreading one bud three four leaves of fresh tea leaves with the leaf spreading thickness of 5-7cm, and placing the uniformly spread fresh tea leaves in an environment with the temperature of 27-30 ℃ and the relative humidity of 58-62% for 6-10h; until the water content of the fresh leaves is reduced to 45-50%;
(2) Dynamic withering: steaming the tea leaves obtained in the step (1) in steam for 1-2 minutes, putting the obtained tea leaves into a roller with the rotating speed of 7-9r/min, blowing air into the roller, quickly cooling the tea leaves to 27-30 ℃ within 3-5 minutes, and continuously rotating the roller until the water content of fresh leaves is 40-45%, so as to obtain the dynamic withered leaves;
the steam in the step (2) is 0.3-0.5MPa, and the temperature is 105-110 ℃;
(3) Static withering: placing the tea leaves obtained in the step (2) in an environment with the temperature of 25-28 ℃ and the relative humidity of 53-57% for 2-3h; then heating to 4-5 ℃ every 4-5 hours until the ambient temperature reaches 40 ℃;
(4) Placing the tea obtained in the step (3) in an environment with the temperature of 45-48 ℃ and the relative humidity of 45-50% for 3-4 hours, and standing until the water content of the tea is 15-20%;
(5) Baking the tea obtained in the step (4): the drying temperature is 85-90 ℃, the drying time is 10-15min, and the tea leaves are dried until the water content of the tea leaves is 8-9%;
(6) Refining;
(7) And (3) complex baking: and (3) re-baking the tea obtained in the step (6) at the re-baking temperature of 60-65 ℃ for 10-18min until the water content of the tea is 5-7%.
2. The white tea refining method according to claim 1, wherein the temperature of the wind blown in the step (2) is 15-20 ℃.
3. The white tea refining method according to claim 1, wherein the step (7) is performed by drying until the water content of the tea leaves is 6%.
4. The white tea refining method according to claim 1, wherein the refining of step (6) includes: screening, color selecting, static electricity removing, insect removing treatment, manual picking and piling up the tea obtained in the step (5).
5. The white tea refining method of claim 4, wherein the color selection includes: and (5) performing color selection by number, and removing waxy leaves, old stems, impurities and tea leaves with insufficient or excessive withering.
6. The white tea refining method according to claim 4, wherein the electrostatic impurity removal includes: roller friction static electricity removes impurities, and the static electricity is utilized to adsorb light and soft impurities; high-voltage electrostatic impurity removal: and the high-voltage static electricity and an air suction system are utilized to adsorb light and fine weeds, hair, thread ends and fluff which is not easy to find by naked eyes.
7. The white tea refining method according to claim 4, wherein the insect-removing treatment includes: the tea leaves with heavy bones and light floating are separated, the most of the light floating tea leaves are leaves, insects are less, and the tea leaves can be picked directly; the tea leaves with heavy bones are mostly insects, and the insects are targeted to be removed by using a plane round screen machine, a tea color selector, a tea shaking screen machine and a stepped tea stem picking machine.
8. The method for refining white tea according to claim 1, wherein the fresh tea leaves of one bud three four leaves in the step (1) are: the fresh tea leaves with one bud, three leaves and four leaves are selected, and the fresh tea leaves have no plant diseases and insect pests, mechanical damage, red change and rain or dew.
9. A white tea produced by the white tea refining method of any one of claims 1 to 8.
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| CN108402217A (en) * | 2018-05-30 | 2018-08-17 | 广西正道茶业有限公司 | A kind of white tea method for increasing aroma |
| CN109170034A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN109170033A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN109170037A (en) * | 2018-11-29 | 2019-01-11 | 福建省政和县茗香轩茶厂 | A kind of processing method of floral type white tea |
| CN109315522A (en) * | 2018-11-08 | 2019-02-12 | 湖南省茶叶研究所（湖南省茶叶检测中心） | A kind of processing technology improving quality of white tea |
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| CN108402217A (en) * | 2018-05-30 | 2018-08-17 | 广西正道茶业有限公司 | A kind of white tea method for increasing aroma |
| CN109170034A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN109170033A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN109315522A (en) * | 2018-11-08 | 2019-02-12 | 湖南省茶叶研究所（湖南省茶叶检测中心） | A kind of processing technology improving quality of white tea |
| CN109170037A (en) * | 2018-11-29 | 2019-01-11 | 福建省政和县茗香轩茶厂 | A kind of processing method of floral type white tea |
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