CN1205870C - White tea processing method - Google Patents
White tea processing method Download PDFInfo
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- CN1205870C CN1205870C CN 02157239 CN02157239A CN1205870C CN 1205870 C CN1205870 C CN 1205870C CN 02157239 CN02157239 CN 02157239 CN 02157239 A CN02157239 A CN 02157239A CN 1205870 C CN1205870 C CN 1205870C
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Abstract
The present invention discloses a white tea processing method which comprises the following steps: selected fresh tea leaves are spread out and placed for 3 to 6 hours and fried under the temperature condition of 220 to 250 DEG C for 90 to 100 seconds to carry out water-removing, water-removing is carried out under the temperature condition of 180 to 200 DEG C a second time, and the leaves are fried until the leaves are stiffened and are fragile when pinched by hand; the leaves are spread out and placed until the tea leaves become softer than before and are not fragile when pinched by hand; the tea leaves are softly kneaded by a kneading machine for 30 to 40 minutes, put in a frying and drying machine of which the temperature is controlled between 80 to 100 DEG C, and kneaded and fried until 90% of each tea leaf is dry; the kneaded and fried tea leaves are baked when the temperature is controlled from 80 to 90 DEG C until the tea leaves can be pinched by hand to form powder and tea scent completely rises so that the whole processing process is completed. The tea leaves prepared by the method of the present invention ensure that color, appearance and inner quality are optimized. The present invention has the advantages of exposed tea leaf bud, peripheral curve appearance, thoroughly green color, golden yellow color block embedment, bluish-green and bright soup color, high, fresh, sweet and lasting scent, white leave bottom and tender green venation and is a very valuable processing method.
Description
Technical field
The present invention relates to a kind of technical field of tea Processing method.
Background technology
At present, it is that the basis processes Bai Yecha that the producer generally adopts the process with processing green tea, and the basic skills of its traditional processing green tea technology is: once complete-spreading for cooling-the shaping drying.As use the process of traditional processing green tea to process Bai Yecha, and often can not fully reflect the essential characteristic of white tea, be as good as outward appearance and conventional variety tealeaves, make consumer's difficulty or ease identification etc., but also can not keep the local flavor of white tea better.If any its publication number of Chinese patent is CN1281647A, and denomination of invention for the step of " tea Processing method " its process is:
Spread: the bright leaf that will choose spreads 4-6 hour;
Complete: the tealeaves that will spread is cooled to about 70 ℃ after frying 3 minutes about 110 ℃ and fried 2-3 minute;
Kill two green grass or young crops: the tealeaves after completing is put into temperature and is 90 ℃ pot after kneading, and fries when tealeaves does not have sticking feel, the pot temperature is dropped to 70-80 ℃ fried 7-9 minute again;
Wear flower: the tealeaves that will kill behind two green grass or young crops fuses with connecting line at its root;
Shaping: will wear the tealeaves of using up and put into flower-shaped;
Baking just: the camellia after the shaping trembled to break up equably approach on hand-held basketwork brazier, under 60-90 ℃ temperature, dried 8-12 minute;
Foot baking: will just dry by the fire good tealeaves under 50-55 ℃ of temperature, and dry and promptly finished whole process in 90 minutes.
Though also having secondary to complete, the method for this tea-processing has certain advantage, but be not suitable for white tea processing, as its technology is to carry out secondary again to complete after kneading, tealeaves clasmatosis after kneading, cell interior liquid matter flows out, carry out secondary so again and complete, dialogue tea and also just can not form golden yellow, its look assorted to be as good as with green tea.This not only influences the outward appearance of white tea, and concerning ordinary consumer, misses and purchases green tea and suffer damage because of being difficult to differentiate green tea and white tea purchasing the white tea time.And concerning traditional handicraft, its cell interior moisture that only once completes is many, and the tealeaves stem turns black easily, this dialogue tea and also, not only appearance effects can be bigger, but also can badly influence taste, therefore these all are not suitable for the needs of white tea processing, by treating in further improvement.
Summary of the invention
Technical problem to be solved by this invention provides a kind of lucid and lively, the dried fragrant and sweet aquatic foods of the emerald green yellow piece that is inlaid with gold of tea color, tone, soup look emerald green bright and extremely bright alcohol time sweet method for processing white tea of flavour that can make after making.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: its processing method comprises the steps:
Bright leaf is handled: the bright leaf that will choose spreads 3-6 hour;
Just complete: the tealeaves after handling through bright leaf is fried 90-100 second under 220-250 ℃ of temperature conditions;
Heavily complete: the tealeaves after just killing is fried to the hardening of the tealeaves food value of leaf under 180-200 ℃ of temperature conditions, and it is frangible for spending that hand is pinched blade;
Moisture regain: the tealeaves after secondary completes, spread to tealeaves and ease back, hand is pinched tealeaves not to be had broken shape and is degree;
Just rub: the tealeaves after will getting damp again with kneading machine was gently rubbed 30-40 minute;
Rub stir-fry: the tealeaves after will just rubbing, in 80-100 ℃ roasting machine, rub to fry to tealeaves ninety percent in the pot temperature control and do;
Foot baking: be controlled in 80-90 ℃ in temperature, dry by the fire to hand and pinch into powder rubbing tealeaves after the stir-fry, the fragrant Bi Lu of tea promptly finishes whole process.
As improvement, run into fine dry climate during moisture regain and should add to cover and preserve moisture, make tealeaves reach the moisture regain requirement.
Improve as another kind, moisture regain is to be no more than 5cm by thickness to spread in bamboo bamboo mat plaque, pinches tealeaves and does not have broken shape and be advisable to the tealeaves hand that eases back.
Compared with prior art, the invention has the advantages that: adopt secondary to complete, this is the peculiar new wound technology of Tea Processing technology, percentage of water loss is up to 50-55% after this technology, it is too high to have solved the traditional handicraft moisture content effectively, cause the defective of the tea color deepening that subsequent technique causes, thereby be that the part that chlorophyll content is high in the white tea is more apparent emerald green, the part that chlorophyll content is low shows bright yellow.Complete through secondary, in the tealeaves moisture that completes well below common process, the tea bar is under the condition of hardening state, for guaranteeing not broken bud-leaf of subsequent technique, the inventive method is newly created moisture regain technology, by moisture regain technology, realizes physical behavior, biochemical composition produces reasonable goodization, guaranteed color and luster, profile, endoplasm three's optimization.And on secondary completes and gets damp again the basis of technology, the present invention adopts the improved folded song of the cross-section one-tenth fold of tea bar that technology is rubbed of kneading, and the tight volume that is different from the conventional tea that curls is crooked, therefore, make the green emerald green part of dried tea outward appearance high-visible, more apparent characteristic with bright yellow part; Moulding process adopts the special-purpose machinery processing of hot blast heat conduction, forms unique appearance and endoplasm.Same is that the straight slightly look of its tea bar of Anji leaf tea of raw material is green with Bai Yecha, does not have yellow piece, and outward appearance and conventional variety converted products are as good as, and tightly rolls up slim and graceful dark brown dark green obviously different with the approximate routine of the white tea profile of the present invention green tea that curls.The white tea of the present invention is done the yellow piece that is inlaid with gold in the green kingfisher in dark brown pool, and tone is lucid and lively, and tea bar fold is curling slightly, can fully reflect white leaf feature; Interior quality excellence: the personalized excellent local flavor that shows odor type, flavor type; Make that the tea bud cutting edge of a knife or a sword appears, soup look kingfisher is bright, fragrance is high, fresh and sweet lasting, the extremely bright alcohol of flavour returns existing white and light green promoting blood circulation at the bottom of sweet, the leaf.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.Technological process of the present invention is:
Bright leaf manages outward-just completes-heavily complete-get damp again-just rub-rubs stir-fry-foot baking-storage to pack.
Implement 1, bright leaf is handled, and bright leaf standard is: a bud one leaf is carried out to two leaves and a bud and is just opened up, and bud-leaf is white in color.Adopt the bright leaf in back thin stand 5 hours under the shady and cool ventilation condition, spreading thickness is 2cm, gently turns over once midway, spreads out to the food value of leaf evenly to be soft shape, mattly to be degree.
Just complete, the tealeaves after handling through bright leaf, under 240 ℃ of temperature conditions, fixation time 90-100 second, the bright leaf of unit-hour output control 20kg,, tea hard slightly to little Jiao of leaf-teeth, the food value of leaf fragrant appearing is degree.
Heavily complete, after the spreading for cooling slightly that just completes, roll stir-fry under 190 ℃ of temperature conditions, it is frangible for spending to pinch blade to the hardening of the tealeaves food value of leaf, hand, and bright leaf percentage of water loss is controlled at 50-55%.
Moisture regain, heavy water-removing leaves carries out in bamboo bamboo mat plaque, spreads thickness 5cm, and the time is controlled at and eased back to tealeaves in 2 hours, and hand is pinched tealeaves not to be had broken shape and is advisable, as runs into fine dry climate and should add to cover and preserve moisture, and makes it reach the moisture regain requirement.
Just rub, adopt 30-45 type kneading machine, be filled to cylindrical shell 80%, gently rubbed 35 minutes, need press a little 6 minutes midway, rub to be to tealeaves and unfold curling shape, hand is pinched the no moist feeling in tealeaves surface and is advisable.
Rub stir-fry, in the special-purpose roasting machine of white tea, carry out, 90 ℃ of pot temperature, the time is between 17 minutes, and is dried to tealeaves ninety percent.
Foot baking, in drying plant, 85 ℃ of temperature, the time was controlled at 15 minutes, dried by the fire to hand and pinched flour, and the fragrant Bi Lu of tea is for extremely.
So far whole processing steps is finished, and next step packing gets final product.
Implement 2, bright leaf is handled, and bright leaf standard is: a bud one leaf is carried out to two leaves and a bud and is just opened up, and bud-leaf is white in color.Adopt the bright leaf in back thin stand 4 hours under the shady and cool ventilation condition, spread thickness and be no more than 1.5cm, gently turn over once midway, spread out to the food value of leaf and evenly be soft shape, mattly be degree.
Just complete, the tealeaves after handling through bright leaf, under 220 ℃ of temperature conditions, fixation time 90-100 second, the bright leaf of unit-hour output control 20kg,, tea hard slightly to little Jiao of leaf-teeth, the food value of leaf fragrant appearing is degree.
Heavily complete, after the spreading for cooling slightly that just completes, roll stir-fry under 180 ℃ of temperature conditions, it is frangible for spending to pinch blade to the hardening of the tealeaves food value of leaf, hand, and bright leaf percentage of water loss is controlled at 50-55%.
Moisture regain: heavily complete and carry out in bamboo bamboo mat plaque, spread thickness 4cm, the time is controlled at and eased back to tealeaves in 1.5 hours, and hand is pinched tealeaves not to be had broken shape and be advisable, as runs into fine dry climate and should add to cover and preserve moisture, and makes it reach the moisture regain requirement.
Just rub, adopt 30-45 type kneading machine, be filled to cylindrical shell 75%, gently rubbed 30 minutes, need press a little 5 minutes midway, rub to be to tealeaves and unfold curling shape, hand is pinched the no moist feeling in tealeaves surface and is advisable.
Rub stir-fry, in the special-purpose roasting machine of white tea, carry out, 85 ℃ of pot temperature, the time is between 20 minutes, and is dried to tealeaves ninety percent.
Foot baking, in drying plant, 80 ℃ of temperature, the general time was controlled at 18 minutes, dried by the fire to hand and pinched flour, and the fragrant Bi Lu of tea is for extremely.
So far processing steps is finished, and packing gets final product.
Method for processing white tea of the present invention is on the basis of processing green tea technology, innovates, and innovative point is to change and once completes to secondary completes, and changes spreading for cooling and is moisture regain, and this is the peculiar method of Tea Processing technology up to now, is called " 2+1 " technology.Be transformed into emerald green after this process combination is processed the high blade-section of chlorophyll content, the albefaction blade-section that chlorophyll content is low is transformed into golden yellow, thereby form a kind of yellow that is inlaid with gold in the green kingfisher in dark brown pool of doing, be different from conventional tea leaf quality and style fully, become the new product of unique style, this technological process simultaneously significantly improves end product quality, and the inside and outside quality of Bai Yecha finds full expression.Therefore the present invention is a kind of very valuable processing method, is fit to apply.
Claims (6)
1, a kind of method for processing white tea is characterized in that this method for processing white tea in turn includes the following steps:
Bright leaf is handled: the bright leaf that will choose spreads 3-6 hour;
Just complete: the tealeaves after handling through bright leaf is fried 90-100 second under 220-250 ℃ of temperature conditions;
Heavily complete: the tealeaves after just completing is fried to the hardening of the tealeaves food value of leaf under 180-200 ℃ of temperature conditions, and it is frangible for spending that hand is pinched blade;
Moisture regain: the tealeaves after secondary completed spreads to tealeaves and eases back, and hand is pinched tealeaves not to be had broken shape and be degree;
Just rub: the tealeaves after will getting damp again with kneading machine was gently rubbed in kneading machine 30-40 minute;
Rub stir-fry: the tealeaves after just rubbing is put into pot temperature control and is rubbed to fry to tealeaves ninety percent at 80-100 ℃ roasting machine and do;
Foot baking: rub tealeaves after the stir-fry and be controlled to dry by the fire in 80-90 ℃ to hand in temperature and pinch into powder, the fragrant Bi Lu of tea.
2, method for processing white tea according to claim 1: it is characterized in that it is thin the stand 3-6 hour under the shady and cool ventilation condition that described bright leaf is handled.
3, method for processing white tea according to claim 1 and 2: it is characterized in that described bright leaf processing spread in 3-6 hour, it gently turns over once midway.
4, method for processing white tea according to claim 1: it is characterized in that described moisture regain is to be no more than 5cm by thickness to spread to tealeaves and ease back in bamboo bamboo mat plaque, hand is pinched tealeaves does not have broken shape.
5, according to claim 1 or 4 described method for processing white tea: meet fine dry climate when it is characterized in that described moisture regain and should add to cover and preserve moisture.
6, method for processing white tea according to claim 1: the tealeaves after it is characterized in that just rubbing is and unfolds curling shape, and hand is pinched the no moist feeling in tealeaves surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02157239 CN1205870C (en) | 2002-12-23 | 2002-12-23 | White tea processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02157239 CN1205870C (en) | 2002-12-23 | 2002-12-23 | White tea processing method |
Publications (2)
| Publication Number | Publication Date |
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| CN1509617A CN1509617A (en) | 2004-07-07 |
| CN1205870C true CN1205870C (en) | 2005-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 02157239 Expired - Fee Related CN1205870C (en) | 2002-12-23 | 2002-12-23 | White tea processing method |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100445358C (en) * | 2006-08-11 | 2008-12-24 | 王称兴 | Process for preparing white tea wine |
| CN101317614B (en) * | 2007-06-05 | 2011-12-07 | 福建农林大学 | Method for processing white tea |
| CN101664082B (en) * | 2009-09-15 | 2012-01-11 | 福建品品香茶业有限公司 | Fragrant white peony tea and production process thereof |
| CN102187918A (en) * | 2011-06-23 | 2011-09-21 | 福鼎市芳茗茶业有限公司 | New process for making white tea |
| CN102396609B (en) * | 2011-10-19 | 2013-06-19 | 郎溪县十字铺生态特色农业观光园 | Processing method of white tea |
| CN103349103B (en) * | 2013-06-29 | 2014-07-23 | 安徽省金寨县绿茗有机茶科技开发有限公司 | Making method for healthcare white tea |
| CN104430952A (en) * | 2013-11-25 | 2015-03-25 | 鹿寨县大乐岭茶业有限公司 | Method for preparing tea tree buds |
| CN104430955A (en) * | 2013-11-25 | 2015-03-25 | 鹿寨县大乐岭茶业有限公司 | Preparation method of tea flower |
| CN104855567A (en) * | 2015-04-27 | 2015-08-26 | 安徽宏云制茶有限公司 | Processing method of yellow transparent tea for relieving hypotension |
| CN105166134A (en) * | 2015-09-24 | 2015-12-23 | 惠州市杰普特电子技术有限公司 | Method for processing white tea |
| CN105767275A (en) * | 2016-05-04 | 2016-07-20 | 贵州省瓮安县贵山茶业有限责任公司 | Making process of curly white leaf tea |
| CN108902366A (en) * | 2018-06-26 | 2018-11-30 | 广西春之森茶业有限责任公司 | A kind of production method of organic jasmine flower Fuding white tea |
| CN109287791A (en) * | 2018-08-24 | 2019-02-01 | 刘建华 | A kind of method for processing white tea |
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2002
- 2002-12-23 CN CN 02157239 patent/CN1205870C/en not_active Expired - Fee Related
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| CN1509617A (en) | 2004-07-07 |
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