CN104522200A - Activated white tea preparing method - Google Patents
Activated white tea preparing method Download PDFInfo
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- CN104522200A CN104522200A CN201510004428.8A CN201510004428A CN104522200A CN 104522200 A CN104522200 A CN 104522200A CN 201510004428 A CN201510004428 A CN 201510004428A CN 104522200 A CN104522200 A CN 104522200A
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- withering
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Abstract
The invention discloses an activated white tea preparing method. The method comprises the steps of harvesting, withering and drying and is characterized in that during withering, the indoor optical filtering technology and sweet-sounding soft music are adopted, indoor temperature is kept between 18 DEG C and 23 DEG C, relative humidity is controlled to be 70-80%, and preferably, withering is conducted for 50-60 hours. The white tea prepared with the method looks silvery green and sleek, smells fresh with a flowery scent and tastes mellow and refreshing, liquor color is light green, and quality is improved remarkably.
Description
Technical field
The present invention relates to a kind of Tea Processing technology, particularly relate to the processing method of the white tea of a kind of activity.
Background technology
The micro-fermented tea of white Camellia, being one of the six large teas of China, is the extraordinary teas of China.Its main product in Fujian Fuding, have stable political situation, Jianyang, the county (city) such as Songxi.Estimate the white tea annual production 5000 ~ 6000t in the whole nation at present.Modern medicine proves that the health care of white tea is varied, is better than other teas, especially remarkable with " three fall three resists " effect.In recent years, the market demand of white tea progressively expands, and is considered to the most potential teas in the coming years.It is not high that the machining of traditional mode of production makes white tea tea fragrance, and flavour is partially thin, cannot meet different consumer's dialogue tea product multiple demands.
Summary of the invention
The object of the invention is to overcome prior art processing and the shortcoming that white tea tea fragrance is not high, flavour is partially thin that obtain, make white tea have the silver-colored green oil profit of dry color, the clear fresh band fragrance of a flower of fragrance, the fresh alcohol of flavour is tasty and refreshing, soup look light green qualitative characteristics.
The technical solution used in the present invention is:
A processing method for the white tea of activity, comprise adopt green grass or young crops, wither, dry, fastidious step, characterized by further comprising blue light according to and the music step of vibrating.
Described reach the clouds pekoe or the Fuding great Bai adopting that green grass or young crops is gathers when simple bud or bud one leaf just exhibition.
Described withering is that the thin bamboo sieve spreading for cooling of spreading out in diameter 1m of raw material reach the clouds pekoe simple bud or bud one leaf are just opened up is opened, and is placed in temperature control and withers room, and temperature controls at 18 ~ 23 DEG C, and relative humidity controls 70% ~ 80%, and withering time controlled at 50 ~ 60 hours.
Red light in natural daylight and sodium yellow, according to referring to when withering, filter out by described blue light, preserve and are irradiated the fresh leaf in withering based on the light quality of 435 ~ 480nm blue light.
The vibration of described music refers to when withering, and plays melodious soft, melody that volume is moderate, carries out sonication to the fresh leaf in withering.
Described drying is that the raw material withered is carried out-10 DEG C ~-15 DEG C snap frozen dryings.Make the temperature of tealeaves during drying remain on 28 DEG C ~ 30 DEG C dryings and after 8 hours, can reach sufficient dry.
The substantive distinguishing features that the present invention gives prominence to and significant progress are:
1, the present invention utilizes blue-light source to carry out artificial light source to wither.Withering is the important procedure forming quality of white tea feature, quality of withering with become the color quality of tea closely related.Naturally to wither principle according to white tea, blue light, according to being likely enhanced induction of the activity of some enzyme in fresh leaf, facilitating glucosides class, the degraded of lipid Aroma precursor material generation enzymatic oxidation, thus forms fragrance; Affect the change of Tea Polyphenols, amino acid, soluble sugar, caffeine content simultaneously, this further improves the formation of withering leaf fragrance, material base has been established in the raising for white tea leaf quality.Be conducive to improving into the fresh refreshing degree of tea, reduce millet paste bitter taste.
2, the present invention is in the process of withering, and also adopts melodious soft musical sound moderately to excite, make use of tealeaves endogenous enzyme activity, is conducive to amino acid, the formation of soluble-carbohydrate and accumulation.Because the oscillation action of the melodious soft music that intensity is medium, make the inherent molecule of fresh leaf form the activity of more protein degrading enzyme, fresh tea leaf crude protein is resolved into more free theanine, be conducive to the fresh alcohol of white tea flavour tasty and refreshing.
3, the present invention uses freeze drying techniques in dry run, when making dry tealeaves, the temperature of tealeaves remains between 28 DEG C ~ 30 DEG C, because tealeaves temperature is low, chlorophyll changes hardly, the green kingfisher of color and luster and resistance to Tibetan, in fragrance and tealeaves, original nutrition, various organic substance lose hardly, uniform drying, tealeaves can be preserved and color, shape to greatest extent, and water content can be low to moderate less than 3%; Simultaneously due to before moisture drying on hold live, in spongiform porous after product drying, the rehydration of product is good, content easy stripping when making tea.Tealeaves through lyophilization can make Tea Industry quality improve one to two grade on traditional handicraft basis.Therefore product quality improves greatly, and extends the shelf-life of product to greatest extent, good product quality.As used heated-air drying tealeaves, tealeaves is in hot blast and is heated, and in tealeaves, a part of organic substance continues to be oxidized under heating status, consumes a part of nutriment; Chlorophyll is also at high temperature decomposed and destroys and cause tealeaves to darken; In tealeaves, also some leaves with hot blast original aroma substance, and water content generally can only reach about 9 ~ 12%, and product is storage tolerance not.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described further.
1 materials and methods
1.1 for examination material
1.1.1 experimental cultivar: Fuding white tea, reach the clouds pekoe.
Fresh leaf all picks up from Yueye County, Guangxi Gu Shicha Co., Ltd tea place.
1.1.2 standard of plucking: simple bud, bud one leaf are just opened up.
1.2 key instrument equipment: mainly contain big bamboo sieve, temperature control, moisture control device, optical filtering material film, blue-ray light, loudspeaker special, EW-282 vacuum freeze drier.
2 test methods
Technological process: fresh leaf → optical filtering → blue light → melodious soft dedicated music → (water content less than 40%) → freeze drying of withering → pick and pick → white the tea of finished product.
Concrete grammar is as follows: pluck Fuding white tea simple bud 100 kilograms, and all adopt the bamboo of diameter 1m to sieve spreading for cooling by plucking the fresh leaf of bud head of returning, often sieve 0.4-0.5kg dark brownish green, moisture content reduces to about 18-25%, carries out once and sieves.Adopt indoor optical filtering technique and melodious soft dedicated music to wither, indoor temperature remains on 18 ~ 23 DEG C, and relative humidity controls 70 ~ 80%, lasts 50-60 hours and is advisable.Freeze drying is carried out when dark brownish green percentage of water loss reaches 30 ~ 35%; When drying box shelf to be frozen is cooled to-10 ~-15 DEG C, tealeaves is put into freeze drying box, make tealeaves quick-frozen, start distillation after tealeaves quick-frozen saturated vapor pressure at a certain temperature, make tealeaves remain on 28 ~ 30 DEG C, foot can be reached after dry 8 hours dry.After being dehydrated by freeze drying machinery, make tealeaves color and inclusion not because high temperature drying changes and decompose, the nutriments such as the color of FF and vitamin C can be preserved, product have nutritional labeling, flavor substance loss less, the advantage such as good, the long shelf-life of dissolubility.
Claims (6)
1. a processing method for the white tea of activity, it is characterized in that comprising adopt green grass or young crops, wither, dry, fastidious step, wherein wither step comprise blue light according to and the music process of vibrating.
2. the method for claim 1, described in adopt green grass or young crops and refer to that reach the clouds pekoe or Fuding great Bai gather when simple bud or bud one leaf just exhibition.
3. the method for claim 1, described withering is that the thin bamboo sieve spreading for cooling of spreading out in diameter 1m of raw material reach the clouds pekoe simple bud or bud one leaf are just opened up is opened, and is placed in temperature control and withers room, and temperature controls at 18 ~ 23 DEG C, relative humidity controls 70 ~ 80%, and withering time controlled at 50 ~ 60 hours.
4. the method for claim 1, the red light in natural daylight and sodium yellow, according to referring to when withering, filter out by described blue light, preserve and are irradiated the fresh leaf in withering based on the light quality of 435 ~ 480nm blue light.
5. the method for claim 1, the vibration of described music refers to when withering, and plays melodious soft, melody that volume is moderate, carries out sonication to the fresh leaf in withering.
6. the method for claim 1, described drying is the raw material withered freeze drying under-10 ° ~-15 DEG C conditions, and time dry, the temperature of tealeaves remains on 28 ~ 30 DEG C, can reach foot dry after dry 8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510004428.8A CN104522200A (en) | 2015-01-06 | 2015-01-06 | Activated white tea preparing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510004428.8A CN104522200A (en) | 2015-01-06 | 2015-01-06 | Activated white tea preparing method |
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| CN104522200A true CN104522200A (en) | 2015-04-22 |
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| CN201510004428.8A Pending CN104522200A (en) | 2015-01-06 | 2015-01-06 | Activated white tea preparing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192147A (en) * | 2015-10-28 | 2015-12-30 | 广西乐业县昌伦茶叶有限责任公司 | Method for processing white tea cake tea by using lingyun pekoe tea |
| CN105432814A (en) * | 2015-11-12 | 2016-03-30 | 中国科学院华南植物园 | Method for improving nectar fragrance and amino acid content of tea leaf and tea leaf made by using same |
| CN105831292A (en) * | 2016-03-30 | 2016-08-10 | 广西壮族自治区桂林茶叶科学研究所 | Manufacture method of highly fragrant white tea |
| CN107125343A (en) * | 2017-05-22 | 2017-09-05 | 安徽霍山县茗翠生态农业有限公司 | A kind of preparation method of health white tea |
| CN107173468A (en) * | 2017-05-22 | 2017-09-19 | 安徽霍山县茗翠生态农业有限公司 | A kind of preparation method of zinc-rich white tea |
| CN110279007A (en) * | 2019-07-25 | 2019-09-27 | 广西南亚热带农业科学研究所 | A kind of processing method being freeze-dried white tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033146A (en) * | 1988-12-13 | 1989-05-31 | 福建省农业科学院茶叶研究所 | The white tea " Fujian Xueya " production method |
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2015
- 2015-01-06 CN CN201510004428.8A patent/CN104522200A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033146A (en) * | 1988-12-13 | 1989-05-31 | 福建省农业科学院茶叶研究所 | The white tea " Fujian Xueya " production method |
Non-Patent Citations (2)
| Title |
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| 张艳丽: "不同光源萎凋对乌龙茶生理生化及品质形成影响研究", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》 * |
| 王绍梅: "《茶道与茶艺》", 30 September 2011 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192147A (en) * | 2015-10-28 | 2015-12-30 | 广西乐业县昌伦茶叶有限责任公司 | Method for processing white tea cake tea by using lingyun pekoe tea |
| CN105432814A (en) * | 2015-11-12 | 2016-03-30 | 中国科学院华南植物园 | Method for improving nectar fragrance and amino acid content of tea leaf and tea leaf made by using same |
| CN105432814B (en) * | 2015-11-12 | 2019-06-18 | 中国科学院华南植物园 | A kind of method improving tealeaves nectar perfume (or spice) and amino acid content and the tealeaves using this method production |
| CN105831292A (en) * | 2016-03-30 | 2016-08-10 | 广西壮族自治区桂林茶叶科学研究所 | Manufacture method of highly fragrant white tea |
| CN107125343A (en) * | 2017-05-22 | 2017-09-05 | 安徽霍山县茗翠生态农业有限公司 | A kind of preparation method of health white tea |
| CN107173468A (en) * | 2017-05-22 | 2017-09-19 | 安徽霍山县茗翠生态农业有限公司 | A kind of preparation method of zinc-rich white tea |
| CN110279007A (en) * | 2019-07-25 | 2019-09-27 | 广西南亚热带农业科学研究所 | A kind of processing method being freeze-dried white tea |
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Application publication date: 20150422 |
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