CN108576284A - A kind of fragrance of a flower white tea and its processing method - Google Patents
A kind of fragrance of a flower white tea and its processing method Download PDFInfo
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- CN108576284A CN108576284A CN201810659989.5A CN201810659989A CN108576284A CN 108576284 A CN108576284 A CN 108576284A CN 201810659989 A CN201810659989 A CN 201810659989A CN 108576284 A CN108576284 A CN 108576284A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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Abstract
The present invention relates to tea processing technical field, specifically a kind of fragrance of a flower white tea and its processing method.The method of the present invention makes it fragrant with light flowers and fruits after black tea is withered by suitable condition, then Titian is carried out after being mixed with black tea with Salvia japonica jointly, rubs, ferment, give full play to the Titian effect of Salvia japonica, the fragrance of a flower in black tea is set adequately to be promoted, make black tea with the strong fragrant fragrance of a flower, and the new flavor of pure and fresh fragrance is brought to black tea, finally obtain a kind of fragrant floral scent, pure and fresh fragrance, novel fragrance of a flower white tea full of nutrition.
Description
Technical field
The present invention relates to tea processing technical field, specifically a kind of fragrance of a flower white tea and its processing method.
Background technology
White tea belongs to micro- fermented tea, is traditional well-known tea of Chinese tea grower's initiative.One of Chinese six big teas.Refer to a kind of picking
Afterwards, without finishing or rubbing, only by the tea of solarization or slow boiling drying post-processing.It is complete with shape bud milli, milli is draped over one's shoulders all over the body, and milli is fragrant
Clear fresh, soup look is yellowish green limpid, light time sweet quality characteristic of flavour.Belong to slight fermented tea, is the special treasure in Chinese teas
Product.Because its sample tea is mostly bud head, pekoe is completely draped over one's shoulders, such as silver is gained the name like snow.Major production areas in Fuding, Fujian Province, have stable political situation, Songxi, build
The ground such as sun, Yunnan Jing Gu.Basic technology includes withering, baking (or drying in the shade), picking and pick, answer the processes such as fire.
White tea completely drapes over one's shoulders light pekoe, soup look, delicious alcohol at tea, has milli fragrant.Most important feature is white millifarad, is known as
The aesthetic feeling of " green adornment is in white ", bud head is stout and strong, and soup look Huang is bright, the fresh alcohol of flavour, and tea residue is tender even.It is tasted after brewing, it is palatable that fresh alcohol is hidden in taste,
Pharmacological action can also be played.White tea is refrigerant, has the effect of bringing down a fever fall fire.
The fresh positive taste of white tea entrance, soup is soft to blurt out, and Wen Wan is not stimulated, and taste is light, fresh refreshing, and has some glycol
And aftertaste.Because white tea taste is light, much drinks and be used to the consumers of other tea there is no too many interest to white tea, therefore,
On the basis of keeping white tea existing feature, the fragrance and flavour of white tea are improved, finds a kind of fragrant aroma, fresh refreshing mellow white
Tea and preparation method thereof is current urgent problem.
Invention content
In order to solve the above technical problems existing in the prior art, a kind of fragrance of a flower white tea of present invention offer and its processing side
Method, it is specific as follows：
A kind of fragrance of a flower method for processing white tea, includes the following steps：
(1) sorting and processing：It selects and is rich in pekoe, and the fresh leaf for being suitble to prepare the tea tree breed of white tea is raw material, to adopting
Fresh leaf after plucking carries out protection processing；
(2) it withers for the first time：First by tealeaves humidity 60-65%, 17-23 DEG C of temperature cool environment in stand and wither 1-
Then 3h mixes tealeaves with the chamomile of 5-15%, the sun withering 10-15min under sunlight；
(4) leaf rotation：The Salvia japonica of 10-15% is added into tealeaves, chamomile mixture, carries out 2-3 times after mixing
Leaf rotation, each 4-5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 30-35 DEG C in temperature, and wither 1.5-2.5h in the environment of relative humidity 45-55%, after the completion of indoor heating deterioration, is transferred to
Shady and cool interior carry out Indoor Natural withers, by tealeaves humidity 45-55%, 17-23 DEG C of temperature cool environment in stand and wither
2-4h；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 23-26 DEG C, phase
To the indoor pile fermentation 2-4d of humidity 60-75%；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, it is dry at 40-60 DEG C, until tea
In leaf moisture 6-8% to get.
Preferably, the step (2), when being withered in cool environment, stacking thickness is 3-5cm, every during withering
Tealeaves is stirred once every 1-2h.Control stacks thickness timing and stirs tealeaves, can make tea leaf withering effect evenly.
Preferably, the step (2), when tealeaves is mixed with chamomile, makes chamomile be paved with the upper and lower surface of tealeaves, tea
Leaf is wrapped up by chamomile.The beneficiating ingredient of chamomile can so fully shifted into tealeaves, and avoid tealeaves by compared with
Strong sun burns influence effect of withering.
Preferably, the step (2), under sunlight when sun withering, temperture of leaves are transferred to interior when reaching 28 DEG C or more, make under temperture of leaves
25 DEG C are down to hereinafter, transferring to outdoor continuation sun withering.To avoid tealeaves by stronger sun burns, effect of withering is influenced.
Preferably, the step (5) indoors when heating deterioration, is withered to water content of tea in 35-45%, terminates
Indoor heating deterioration.Effect of withering at this time is relatively mild, is suitble to subsequent operation.
Preferably, the step (5) when withering naturally indoors, is withered to water content of tea in 20-28%, terminates
Indoor Natural withers.Effect of withering at this time is relatively mild, is suitble to subsequent operation.
Preferably, when the pile fermentation of the step (6), tealeaves, chamomile, Salvia japonica mixture stack thickness 15-35cm.This
Pile fermentation speed is moderate under thickness, and pile fermentation overall effect is preferable.
Preferably, the step (7), by tealeaves after being separated in tealeaves, chamomile, Salvia japonica mixture, removing pornographic movie,
Broken leaf, La Ye and non-tea field trash are dried again.To reduce the impurity in finished tea.
Preferably, the step (7) is that drying tea leaves to water content 4-5% are first added Salvia japonica water when dry
Extract solution adjusts water content to 6-8%.Beneficiating ingredient in Salvia japonica is set to be imitated well into further flavouring in tealeaves, is reached
Fruit.
Chamomile：Chamomile is feverfew, originates in Europe.Fragrance with feverfew also has apple fragrant, and band
There is a little vegetation faint scent.The effect of chamomile and effect：Irascibility is moved back in mildly bitter flavor, Gan Xiang, improving eyesight, and treatment insomnia reduces blood pressure,
It can invigorate, refresh oneself.Enhance memory, reduce cholesterol.Bronchitis and asthma can be effectively relieved in expelling phlegm and arresting coughing, can relax
Courbature caused by slow headache, migraine or flu, it is helpful to neutralizing hydrochloric acid in gastric juice, calm nerves.It can eliminate caused by flu
DOMS, can calm spirit, slow mood of relaxing, and promote sleep quality, can also improve the skin of allergy.Helpful sleep is moistened
Skin can control prolonged constipation, can eliminate anxiety, eye fatigue, moistening lung, health, and be digested caused by can treating anxiety and anxiety
It is bad, and insomnia, neuralgia and cramp, enterogastritis are all benefited, mitigate headache.
Salvia japonica：Salvia japonica (scientific name：SalviajaponicaThunb.).Alias salvia officianlis, crow grass, water blueness, autumn Radix Salviae Miltiorrhizae
Deng being Lamiaceae Salvia category annual herb plant.30~100 centimetres of the upright plant height of stem, for plant in shape of growing thickly, plant is soft
Hair.Stem is quadrangle column, and lignifying is omited in hairiness lower part.Leaf is to life, and oblong, green veins is apparent, and two sides is hairless, below
Has gland point.Fibrous root is intensive.Basidixed raceme, inflorescence are up to 15 centimetres or more；Bract is smaller, bluish violet, is wrapped up before blooming
Bud；The close pubescence by bluish violet of bennet.Calyx is bell, bluish violet, outside calyx along the pulse on by tool gland pubescence.6-September of florescence.
Salvia japonica is a kind of perennial fragrant plant, combines the pharmacological property of 20 various plants, well-known because of its pharmacological property, is taken as in west
Catholicon.Medieval Europe thinks that Salvia japonica can enhance memory and promote wisdom.The content of essential oil reaches as high as 2.5%, base
This ingredient is ketone (C10H16O) and borneol (C10H18O).Many kinds of Sage and mutation it is wild in many areas in the world
Or cultivation.Dalmatia Salvia japonica is greatly prized by, taste fragrance and irritant, slight bitter.Salvia japonica has nourishing, prevents
Spasm, anti-corrosive antibacterial, diuresis and clean wound and other effects, it is also effective in cure to throat pain and oral lip's ulcer, and adjustable warp
Phase stimulates appetite and slows down flatulence.In every 1 gram of Salvia japonica, 3 milligrams of 5 milligrams of calcic, 0.3 milligram of iron and potassium.Salvia japonica
Fragrance is strong pungent, is mingled with the taste of a little camphor, can be the fragrance that various foods increase the people that oozes.Salvia japonica is very suitable for milk
Product and greasy food are cooked together, can be also added in grape wine, beer, tea and vinegar sometimes, and the smell after drying is dense, boils
When soup class or the strong meat food of taste, addition can mitigate taste a little, can mix in salad and enjoy.The taste of Salvia japonica is dense
Strong, dosage should not be too many, in order to avoid cover the taste of other dispensings.Can be added when cooking greasy meat products some Salvia japonicas with
It helps digest.
In the process of white tea, restrictive condition keeps tea polyphenols enzymatic oxidation appropriate, can induce special aroma so that
White tea not only has milli perfume, can also carry the light fragrance of a flower, then after mixing with white tea by using chamomile wither for the first time,
So that the beneficiating ingredient of chamomile is fully shifted into tealeaves, and bring the fragrance of chamomile to white tea, then rat-tail is added thereto
Common leaf rotation, second fermentation, pile fermentation after grass, can give full play to the Titian effect of Salvia japonica, make the fragrance of a flower in white tea and tea
Perfume is all adequately promoted, and introduces the faint scent of a little Salvia japonica.
Compared with prior art, the technique effect of the invention is embodied in：
A kind of fragrance of a flower white tea of present invention offer and its processing method, method of the invention is in the process of white tea, limit
Condition processed keeps tea polyphenols enzymatic oxidation appropriate, can induce special aroma so that white tea not only has milli fragrant, can also carry light
The fragrance of a flower, then after mixing with white tea by using chamomile wither for the first time, make the beneficiating ingredient of chamomile fully to tealeaves
Middle transfer, and the fragrance of chamomile is brought to white tea, then common leaf rotation, second fermentation, pile fermentation after Salvia japonica are added thereto,
The Titian effect that Salvia japonica can be given full play to, makes the fragrance of a flower and tea perfume in white tea all adequately be promoted, and introduces a little
The faint scent of Salvia japonica finally obtains a kind of with the fragrance of a flower and tea perfume, fragrant aroma, fresh refreshing mellow fragrance of a flower white tea.
Specific implementation mode
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range describes made by being not only limited to.
Embodiment 1
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 2h that withers in humidity 62.5%, the cool environment of 20 DEG C of temperature, then
Tealeaves is mixed with 10% chamomile, the sun withering 12.5min under sunlight, when withering stack thickness be 4cm, wither during every
1.5h stirs tealeaves once；
(4) leaf rotation：12.5% Salvia japonica is added into tealeaves, chamomile mixture, after mixing shake for 2 times
Blueness, each 4.5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 32.5 DEG C in temperature, and wither in the environment of relative humidity 50% 2h, withers to water content of tea at 40%, terminates indoor
Heating deterioration after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in humidity 50%, temperature
The 3h that withers is stood in 20 DEG C of cool environment of degree, is withered to water content of tea at 24%, is terminated Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 24.5 DEG C, phase
To the indoor pile fermentation 3d of humidity 67.5%, when pile fermentation, tealeaves, chamomile, Salvia japonica mixture stack thickness 25cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, it is dry at 50 DEG C, until tealeaves
Middle moisture 7% to get.
Embodiment 2
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 3h that withers in humidity 60%, the cool environment of 17 DEG C of temperature, then will
Tealeaves is mixed with 5% chamomile, the sun withering 15min under sunlight, and it is 3cm that thickness is stacked when withering, will every 2h during withering
Tealeaves stirs once；
(4) leaf rotation：10% Salvia japonica is added into tealeaves, chamomile mixture, carries out 2 leaf rotations after mixing,
Each 5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 30 DEG C in temperature, and wither in the environment of relative humidity 45% 2.5h, withers to water content of tea at 45%, terminates indoor
Heating deterioration after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in humidity 45%, temperature
The 4h that withers is stood in 17 DEG C of cool environment of degree, is withered to water content of tea at 20%, is terminated Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 23 DEG C, it is opposite
The indoor pile fermentation 4d of humidity 60%, when pile fermentation, tealeaves, chamomile, Salvia japonica mixture stack thickness 15cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, it is dry at 40 DEG C, until tealeaves
Middle moisture 6% to get.
Embodiment 3
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 1h that withers in humidity 65%, the cool environment of 23 DEG C of temperature, then will
Tealeaves is mixed with 15% chamomile, the sun withering 10min under sunlight, and it is 5cm that thickness is stacked when withering, will every 1h during withering
Tealeaves stirs once；
(4) leaf rotation：15% Salvia japonica is added into tealeaves, chamomile mixture, carries out 3 leaf rotations after mixing,
Each 4min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 35 DEG C in temperature, and wither in the environment of relative humidity 55% 1.5h, withers to water content of tea at 45%, terminates indoor
Heating deterioration after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in humidity 55%, temperature
The 2h that withers is stood in 23 DEG C of cool environment of degree, is withered to water content of tea at 28%, is terminated Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 26 DEG C, it is opposite
The indoor pile fermentation 2d of humidity 75%, when pile fermentation, tealeaves, chamomile, Salvia japonica mixture stack thickness 35cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, it is dry at 60 DEG C, until tealeaves
Middle moisture 8% to get.
Embodiment 4
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 2h that withers in humidity 62.5%, the cool environment of 20 DEG C of temperature, then
Tealeaves is mixed with 10% chamomile, the sun withering 12.5min under sunlight, when withering stack thickness be 4cm, wither during every
1.5h stirs tealeaves once, when tealeaves is mixed with chamomile, chamomile is made to be paved with the upper and lower surface of tealeaves, tealeaves is sweet by ocean
Chrysanthemum is wrapped up；
(4) leaf rotation：12.5% Salvia japonica is added into tealeaves, chamomile mixture, after mixing shake for 2 times
Blueness, each 4.5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 32.5 DEG C in temperature, and wither in the environment of relative humidity 50% 2h, withers to water content of tea at 40%, terminates indoor
Heating deterioration after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in humidity 50%, temperature
The 3h that withers is stood in 20 DEG C of cool environment of degree, is withered to water content of tea at 24%, is terminated Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 24.5 DEG C, phase
To the indoor pile fermentation 3d of humidity 67.5%, when pile fermentation, tealeaves, chamomile, Salvia japonica mixture stack thickness 25cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, it is dry at 50 DEG C, until tealeaves
Middle moisture 7% to get.
Embodiment 5
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 2h that withers in humidity 62.5%, the cool environment of 20 DEG C of temperature, then
Tealeaves is mixed with 10% chamomile, the sun withering 12.5min under sunlight, when withering stack thickness be 4cm, wither during every
1.5h stirs tealeaves once, and temperture of leaves are transferred to interior when reaching 28 DEG C or more, and temperture of leaves is made to drop to 25 DEG C hereinafter, transferring to room
Outer continuation sun withering；
(4) leaf rotation：12.5% Salvia japonica is added into tealeaves, chamomile mixture, after mixing shake for 2 times
Blueness, each 4.5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 32.5 DEG C in temperature, and wither in the environment of relative humidity 50% 2h, withers to water content of tea at 40%, terminates indoor
Heating deterioration after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in humidity 50%, temperature
The 3h that withers is stood in 20 DEG C of cool environment of degree, is withered to water content of tea at 24%, is terminated Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 24.5 DEG C, phase
To the indoor pile fermentation 3d of humidity 67.5%, when pile fermentation, tealeaves, chamomile, Salvia japonica mixture stack thickness 25cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, it is dry at 50 DEG C, until tealeaves
Middle moisture 7% to get.
Embodiment 6
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 2h that withers in humidity 62.5%, the cool environment of 20 DEG C of temperature, then
Tealeaves is mixed with 10% chamomile, the sun withering 12.5min under sunlight, when withering stack thickness be 4cm, wither during every
1.5h stirs tealeaves once；
(4) leaf rotation：12.5% Salvia japonica is added into tealeaves, chamomile mixture, after mixing shake for 2 times
Blueness, each 4.5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 32.5 DEG C in temperature, and wither in the environment of relative humidity 50% 2h, withers to water content of tea at 40%, terminates indoor
Heating deterioration after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in humidity 50%, temperature
The 3h that withers is stood in 20 DEG C of cool environment of degree, is withered to water content of tea at 24%, is terminated Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 24.5 DEG C, phase
To the indoor pile fermentation 3d of humidity 67.5%, when pile fermentation, tealeaves, chamomile, Salvia japonica mixture stack thickness 25cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, remove pornographic movie, broken leaf, La Ye and
Non-tea field trash, it is dry at 50 DEG C, until in tealeaves moisture 7% to get.
Embodiment 7
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 2h that withers in humidity 62.5%, the cool environment of 20 DEG C of temperature, then
Tealeaves is mixed with 10% chamomile, the sun withering 12.5min under sunlight, when withering stack thickness be 4cm, wither during every
1.5h stirs tealeaves once；
(4) leaf rotation：12.5% Salvia japonica is added into tealeaves, chamomile mixture, after mixing shake for 2 times
Blueness, each 4.5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tea
Leaf is 32.5 DEG C in temperature, and wither in the environment of relative humidity 50% 2h, withers to water content of tea at 40%, terminates indoor
Heating deterioration after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in humidity 50%, temperature
The 3h that withers is stood in 20 DEG C of cool environment of degree, is withered to water content of tea at 24%, is terminated Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 24.5 DEG C, phase
To the indoor pile fermentation 3d of humidity 67.5%, when pile fermentation, tealeaves, chamomile, Salvia japonica mixture stack thickness 25cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, first by drying tea leaves to water content
4.5%, add Salvia japonica water extract solution adjust water content to 7% to get.
Comparative example 1
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to wither 2h, Yu Yang in humidity 62.5%, the cool environment of 20 DEG C of temperature
Sun withering 12.5min under light, it is 4cm that thickness is stacked when withering, and stirs tealeaves once every 1.5h during withering；
(4) leaf rotation：12.5% Salvia japonica is added into tealeaves, carries out 2 leaf rotations, each 4.5min after mixing；
(5) it withers for the second time：Tealeaves, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, by tealeaves in temperature
Degree is 32.5 DEG C, and wither in the environment of relative humidity 50% 2h, withers to water content of tea at 40%, terminates indoor heating and wither
It withers, after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in 20 DEG C of humidity 50%, temperature
Cool environment in stand and wither 3h, wither to water content of tea at 24%, terminate Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, Salvia japonica mixture temperature be 24.5 DEG C, relative humidity
67.5% indoor pile fermentation 3d, when pile fermentation, tealeaves, Salvia japonica mixture stack thickness 25cm；
(7) dry：Tealeaves is separated from tealeaves, Salvia japonica mixture, it is dry at 50 DEG C, until moisture contains in tealeaves
Amount 7% to get.
Comparative example 2
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 2h that withers in humidity 62.5%, the cool environment of 20 DEG C of temperature, then
Tealeaves is mixed with 10% chamomile, the sun withering 12.5min under sunlight, when withering stack thickness be 4cm, wither during every
1.5h stirs tealeaves once；
(4) leaf rotation：Tealeaves, chamomile mixture are subjected to 2 leaf rotations, each 4.5min；
(5) it withers for the second time：Tealeaves, chamomile mixture after leaf rotation is subjected to indoor heating deterioration, by tealeaves in temperature
Degree is 32.5 DEG C, and wither in the environment of relative humidity 50% 2h, withers to water content of tea at 40%, terminates indoor heating and wither
It withers, after the completion of indoor heating deterioration, is transferred to shady and cool indoor carry out Indoor Natural and withers, by tealeaves in 20 DEG C of humidity 50%, temperature
Cool environment in stand and wither 3h, wither to water content of tea at 24%, terminate Indoor Natural and wither；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile mixture temperature be 24.5 DEG C, relative humidity
67.5% indoor pile fermentation 3d, when pile fermentation, tealeaves, chamomile mixture stack thickness 25cm；
(7) dry：Tealeaves is separated from tealeaves, chamomile mixture, it is dry at 50 DEG C, until moisture contains in tealeaves
Amount 7% to get.
Comparative example 3
A kind of fragrance of a flower white tea, is prepared via a method which：
(1) sorting and processing：It is raw material to select big white tea fresh leaf 30kg, and protection processing is carried out to the fresh leaf after picking；
(2) it withers for the first time：Tealeaves is first stood to the 2h that withers in humidity 62.5%, the cool environment of 20 DEG C of temperature, then
By tealeaves under sunlight sun withering 12.5min, when withering stack thickness be 4cm, wither during tealeaves is stirred once every 1.5h；
(4) leaf rotation：Tealeaves is subjected to 2 leaf rotations, each 4.5min；
(5) it withers for the second time：Tealeaves after leaf rotation is subjected to indoor heating deterioration, in temperature is 32.5 DEG C by tealeaves, phase
It to the 2h that withers in the environment of humidity 50%, withers to water content of tea at 40%, terminates indoor heating deterioration, indoor heating is withered
After the completion of withering, it is transferred to shady and cool indoor carry out Indoor Natural and withers, tealeaves is quiet in humidity 50%, the cool environment of 20 DEG C of temperature
The 3h that withers is set, is withered to water content of tea at 24%, terminates Indoor Natural and withers；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves temperature be 24.5 DEG C, relative humidity 67.5% interior it is wet
Heap 3d, when pile fermentation, tealeaves stacks thickness 25cm；
(7) dry：To be dried at 50 DEG C, until tealeaves in moisture 7% to get.
The fragrance of a flower white tea that embodiment 1-7, comparative example 1-3 are obtained is compared with commercially available big white tea：
With the comparison of commercially available fragrance of a flower white tea it is found that the fragrance of the fragrance of a flower white tea of the present invention is improved, and makes tealeaves
The fragrance of a flower is more prominent.
By embodiment 1 with comparative example 1-3 comparison it is found that withered for the first time jointly after being mixed with white tea using chamomile,
Leaf rotation, wither for the second time, pile fermentation can promote the fragrance of white tea, the especially fragrance of a flower, and bring a little chamomile fragrance；Use mouse
Tail grass carried out jointly after being mixed with white tea leaf rotation, wither for the second time, pile fermentation can greatly promote the fragrance of white tea, and bring few
Perhaps faint scent；And the excellent of fragrance is promoted when being used in conjunction with chamomile and Salvia japonica, it can fully excite the milli in white tea
The fragrant and fragrance of a flower fully promotes the quality of fragrance of a flower white tea.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deformations.Those skilled in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of fragrance of a flower method for processing white tea, which is characterized in that include the following steps：
(1) sorting and processing：It selects and is rich in pekoe, and the fresh leaf for being suitble to prepare the tea tree breed of white tea is raw material, after picking
Fresh leaf carry out protection processing；
(2) it withers for the first time：First by tealeaves humidity 60-65%, 17-23 DEG C of temperature cool environment in stand and wither 1-3h, so
Tealeaves is mixed with the chamomile of 5-15% afterwards, the sun withering 10-15min under sunlight；
(4) leaf rotation：The Salvia japonica of 10-15% is added into tealeaves, chamomile mixture, carries out 2-3 leaf rotation after mixing,
Each 4-5min；
(5) it withers for the second time：Tealeaves, chamomile, Salvia japonica mixture after leaf rotation is subjected to indoor heating deterioration, tealeaves is existed
Temperature is 30-35 DEG C, and wither 1.5-2.5h in the environment of relative humidity 45-55%, after the completion of indoor heating deterioration, is transferred to cool place
Indoor carry out Indoor Natural withers, by tealeaves humidity 45-55%, 17-23 DEG C of temperature cool environment in stand and wither 2-4h；
(6) pile fermentation：After the completion of withering for the second time, by tealeaves, chamomile, Salvia japonica mixture temperature be 23-26 DEG C, it is relatively wet
Spend the indoor pile fermentation 2-4d of 60-75%；
(7) dry：Tealeaves is separated from tealeaves, chamomile, Salvia japonica mixture, it is dry at 40-60 DEG C, until in tealeaves
Moisture 6-8% to get.
2. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that the step (2), in cool environment
When being withered, stacking thickness is 3-5cm, stirs tealeaves once every 1-2h during withering.
3. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that the step (2), tealeaves is sweet with ocean
When chrysanthemum mixes, chamomile is set to be paved with the upper and lower surface of tealeaves, tealeaves is wrapped up by chamomile.
4. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that the step (2), the sun withering under sunlight
When, temperture of leaves are transferred to interior when reaching 28 DEG C or more, and temperture of leaves is made to drop to 25 DEG C hereinafter, transferring to outdoor continuation sun withering.
5. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that the step (5), indoors heating are withered
It when withering, withers to water content of tea in 35-45%, terminates indoor heating deterioration.
6. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that the step (5) is withered naturally indoors
It when withering, withers to water content of tea in 20-28%, terminates Indoor Natural and wither.
7. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that when the pile fermentation of the step (6), tea
Leaf, chamomile, Salvia japonica mixture stack thickness 15-35cm.
8. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that the step (7), by tealeaves from tea
After being separated in leaf, chamomile, Salvia japonica mixture, removes pornographic movie, broken leaf, La Ye and non-tea field trash and be dried again.
9. fragrance of a flower method for processing white tea according to claim 1, which is characterized in that the step (7) is first when dry
By drying tea leaves to water content 4-5%, adds Salvia japonica water extract solution and adjust water content to 6-8%.
10. the fragrance of a flower white tea being process by claim 1-9 any one of them fragrance of a flower method for processing white tea.
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Application publication date: 20180928 |