CN115843893A - Novel white tea processing technology - Google Patents
Novel white tea processing technology Download PDFInfo
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- CN115843893A CN115843893A CN202211224576.7A CN202211224576A CN115843893A CN 115843893 A CN115843893 A CN 115843893A CN 202211224576 A CN202211224576 A CN 202211224576A CN 115843893 A CN115843893 A CN 115843893A
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- Tea And Coffee (AREA)
Abstract
The invention discloses a processing technology of novel white tea, which comprises the following steps: s1, picking fresh leaves; s2, withering the tea leaves; s3, sending the tea leaves obtained in the S2 into a low-temperature air conditioning room for rolling; s4, drying and shaping the rolled tea leaves by a dryer; and S5, removing impurities, tea stalks and yellow pieces from the shaped tea leaves. Compared with the prior art, the invention has the advantages that: provides a processing technology of the innovative white tea which has good green removing effect, high finished tea essence degree, apricot yellow and sweet soup, fresh and mellow taste and rich extract and keeps the taste of the tea.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a novel white tea processing technology.
Background
Tea is a traditional beverage raw material and is popular among the ordinary people. The tea is prepared from tender shoots of fresh tea tree picked from raw materials by processing. Tea is one of three famous beverages in the world and is called 'emperor of oriental beverage'. Through analysis, the tea contains more than 400 components such as caffeine, tannin, tea polyphenol, protein, carbohydrate, free amino acid, chlorophyll, carotene, aromatic oil, enzyme, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P, inorganic salt, trace elements and the like. Therefore, tea has a wide range of effects, such as clearing head, refreshing mind, relieving restlessness and thirst, promoting urination, promoting digestion and removing toxic substances. Can be used for treating wind-heat invading upwards, dizziness and blurred vision; thirst due to summer-heat or excessive drinking; sleep well, lassitude and tiredness; scanty and difficult urine, or edema and scanty urine; greasy food retention, dyspepsia; diarrhea due to damp-heat and dysentery.
The traditional tea processing does not carry out high-temperature enzyme deactivation, is not shaped after being rolled, is not dried, has influence on the appearance, and has poorer taste when being used as a product.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the technology and providing a novel processing technology of white tea which has the advantages of no need of fixation, good effect, high finished tea essence degree, apricot yellow and sweet soup, fresh and mellow taste, rich extract and tea taste maintenance.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a processing technology of novel white tea comprises the following steps: s1, picking fresh leaves; s2, withering the tea leaves; s3, feeding the tea leaves obtained in the S2 into a low-temperature air conditioning room for rolling; s4, drying and shaping the rolled tea leaves by a dryer; and S5, removing impurities, tea stalks and yellow pieces from the shaped tea leaves.
As an improvement, in S2 tea withering the tea leaves are placed in a withering trough and forced to wither for 30 to 36 hours, the withering temperature is controlled at 24 degrees indoor humidity from high to low at about 60-50%.
As an improvement, the water loss rate of the green leaves of the tea leaves in the S2 after 30-hour withering is 35-40%.
As an improvement, the temperature between rolling in the S3 is 16 ℃, the time is 40 minutes, the tea strips are tight and bent to be similar to oolong tea strips, and the color is dark green (sand green).
As an improvement, the S4 tea leaves are subjected to primary drying and secondary drying.
As an improvement, the tea leaves in the S5 are selected and removed of impurities, tea stems and yellow slices by adopting a color sorter.
Compared with the prior art, the invention has the advantages that: the withering air quantity and the air speed are regulated and controlled by adding artificial intelligence, the withering room is used for dehumidifying and dehumidifying, the refrigerating machine is added for low-temperature rolling, so that the flavor of white tea is not lost, the tea is apricot yellow in liquor color, fragrant in aroma, emerald green at the leaf bottom, vermilion edge is occasionally generated, and meanwhile, impurities, tea stalks and yellow flakes are removed by a color sorter, so that the attractiveness of finished products is improved.
Detailed Description
Example one
A processing technology of novel white tea comprises the following steps: s1, picking fresh leaves; s2, withering the tea leaves; s3, sending the tea leaves obtained in the S2 into a low-temperature air conditioning room for rolling; s4, drying and shaping the rolled tea leaves by a dryer; and S5, removing impurities, tea stalks and yellow pieces from the shaped tea leaves.
And (3) in the S2, the tea leaves are withered by blowing in a withering trough for 30-36 hours, the withering temperature is controlled to be 24 ℃ and the indoor humidity is controlled to be about 60-50% from high to low, the green leaf water loss rate of the tea leaves withered for 30 hours in the S2 is 35-40%, and the withering air quantity and the withering air speed are regulated and controlled through artificial intelligence, so that the withering room is used for dehumidifying and dehumidifying.
The temperature of the rolling chamber in the S3 is 16 ℃, the time is 40 minutes, the tea strips are tightly tied and bent to be similar to oolong tea strips, the color is dark green (sandy green), and the tea flavor is not lost through low-temperature rolling and shaping.
S4, the tea leaves are subjected to primary drying and secondary drying, so that the shaping and water removing effects on the tea leaves are improved, and the tea leaves are convenient to package and store.
And in the S5, the impurities, tea stalks and yellow pieces of the tea leaves are removed by adopting a color sorter, the impurities are efficiently sorted by the color sorter, and the refined finished product has high quality.
Those not described in detail in this specification are within the skill of the art.
The present invention and its embodiments have been described above without limitation, and it should be understood that those skilled in the art should not be able to devise the similar structural modes and embodiments without departing from the spirit and scope of the present invention.
Claims (6)
1. A processing technology of novel white tea is characterized in that: the method comprises the following steps: s1, picking fresh leaves; s2, withering the tea leaves; s3, sending the tea leaves obtained in the S2 into a low-temperature air conditioning room for rolling; s4, drying and shaping the rolled tea leaves by a dryer; and S5, removing impurities, tea stalks and yellow pieces from the shaped tea leaves.
2. The processing technology of the novel white tea as claimed in claim 1, wherein the processing technology comprises the following steps: tea leaf withering in S2 tea leaves are placed in a withering trough and forced to wither for 30 to 36 hours, the withering temperature is controlled at 24 degrees indoor humidity from high to low about 60-50%.
3. The processing technology of the novel white tea as claimed in claim 1, wherein the processing technology comprises the following steps: and the water loss rate of the green leaves of the tea leaves in the S2 after 30-hour withering is 35-40%.
4. The processing technology of the novel white tea as claimed in claim 1, wherein the processing technology comprises the following steps: the temperature of the rolling chamber in the S3 is 16 ℃, the time is 40 minutes, the tea strips are tight and bent like oolong tea strips, and the color is dark green (sand green).
5. The processing technology of the novel white tea as claimed in claim 1, wherein the processing technology comprises the following steps: and S4, primarily baking and secondarily baking the tea leaves.
6. The processing technology of the novel white tea as claimed in claim 1, wherein the processing technology comprises the following steps: and in the S5, the impurities, tea stems and yellow pieces of the tea leaves are removed by adopting a color sorter.
Priority Applications (1)
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CN202211224576.7A CN115843893A (en) | 2022-10-09 | 2022-10-09 | Novel white tea processing technology |
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CN202211224576.7A CN115843893A (en) | 2022-10-09 | 2022-10-09 | Novel white tea processing technology |
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104757149A (en) * | 2015-03-26 | 2015-07-08 | 成都市碧涛茶业有限公司 | Preparation process for white tea |
CN108514033A (en) * | 2018-04-30 | 2018-09-11 | 胡琴其 | A kind of processing method of white tea |
CN108617802A (en) * | 2018-04-30 | 2018-10-09 | 胡琴其 | White tea processing technology |
CN109892414A (en) * | 2017-12-07 | 2019-06-18 | 湖北天池机械股份公司 | A kind of coil pipe cooling device of tea twisting machine |
CN111513149A (en) * | 2020-06-04 | 2020-08-11 | 湖南省茶叶研究所 | Method for processing congou black tea |
CN115005290A (en) * | 2022-06-07 | 2022-09-06 | 湖南农业大学 | Method for efficiently and rapidly processing high-quality black strip tea by utilizing fresh tea leaves of group variety |
-
2022
- 2022-10-09 CN CN202211224576.7A patent/CN115843893A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104757149A (en) * | 2015-03-26 | 2015-07-08 | 成都市碧涛茶业有限公司 | Preparation process for white tea |
CN109892414A (en) * | 2017-12-07 | 2019-06-18 | 湖北天池机械股份公司 | A kind of coil pipe cooling device of tea twisting machine |
CN108514033A (en) * | 2018-04-30 | 2018-09-11 | 胡琴其 | A kind of processing method of white tea |
CN108617802A (en) * | 2018-04-30 | 2018-10-09 | 胡琴其 | White tea processing technology |
CN111513149A (en) * | 2020-06-04 | 2020-08-11 | 湖南省茶叶研究所 | Method for processing congou black tea |
CN115005290A (en) * | 2022-06-07 | 2022-09-06 | 湖南农业大学 | Method for efficiently and rapidly processing high-quality black strip tea by utilizing fresh tea leaves of group variety |
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