CN115843893A - Novel white tea processing technology - Google Patents
Novel white tea processing technology Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- tea
- processing technology
- leaves
- tea leaves
- withering
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 235000020334 white tea Nutrition 0.000 title claims abstract description 15
- 235000013616 tea Nutrition 0.000 claims abstract description 57
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 6
- 238000004378 air conditioning Methods 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020333 oolong tea Nutrition 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract description 3
- 244000018633 Prunus armeniaca Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 7
- 235000013361 beverage Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000013473 artificial intelligence Methods 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Landscapes
- 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)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211224576.7A CN115843893A (en) | 2022-10-09 | 2022-10-09 | Novel white tea processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211224576.7A CN115843893A (en) | 2022-10-09 | 2022-10-09 | Novel white tea processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115843893A true CN115843893A (en) | 2023-03-28 |
Family
ID=85661347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211224576.7A Pending CN115843893A (en) | 2022-10-09 | 2022-10-09 | Novel white tea processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115843893A (en) |
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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4680062B2 (en) | Fresh tea leaf powder, extract obtained from fresh tea leaf powder, and method for producing aroma component-containing material | |
| CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
| CN107319041B (en) | Processing method of flower-fragrance black tea | |
| CN105010608A (en) | Huangshan purple tea and preparation method thereof | |
| US20080107774A1 (en) | Process for Making Tea | |
| GB2597585A (en) | A method for processing sweet and mellow black tea | |
| CN108552326B (en) | Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area | |
| KR20190078785A (en) | A method of producing Bigleaf hydrangea tea, Extracts and Concentrate thereof | |
| CN108713614B (en) | Production process of high-aroma high-theanine Biluochun instant tea | |
| KR20180012588A (en) | Manufacturing method of coffee bean containing fermented sea cucumber extract, coffee bean using the same and manufacturing method of coffee using the same | |
| Fowler et al. | Cocoa, coffee and tea | |
| KR100879200B1 (en) | A reed tea and the manufacturing method thereof | |
| CN115843893A (en) | Novel white tea processing technology | |
| CN116530585A (en) | Tea processing technology with uniform fermentation | |
| CN113017034B (en) | Preparation method of green areca and obtained product | |
| CN111616244A (en) | Method for preparing tea deep-processing product | |
| CN109170034B (en) | Congou white tea and processing technology thereof | |
| CN111713571A (en) | Processing technology of high-quality green and elegant green tea | |
| KR20210144278A (en) | Method for manufacturing bamboo shoots peel tea using bamboo shoots peel | |
| KR101187450B1 (en) | Fermented green tea using deep sea water and the process of manufacture thereof | |
| CN114009541B (en) | Passion fruit tea and processing method thereof | |
| KR101677129B1 (en) | Sprouted coffee bean composition | |
| RU2761659C1 (en) | Method for production of tea from the leaves of mountain ash | |
| CN107173483B (en) | Ice-separated tea and method for preparing ice-separated instant extract tea beverage | |
| CN107467320B (en) | Aronia melanocarpa health tea with functions of reducing blood pressure and blood sugar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |