CN109170034B - Congou white tea and processing technology thereof - Google Patents
Congou white tea and processing technology thereof Download PDFInfo
- Publication number
- CN109170034B CN109170034B CN201811305867.2A CN201811305867A CN109170034B CN 109170034 B CN109170034 B CN 109170034B CN 201811305867 A CN201811305867 A CN 201811305867A CN 109170034 B CN109170034 B CN 109170034B
- Authority
- CN
- China
- Prior art keywords
- leaves
- tea
- water
- standing
- time
- 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.)
- Active
Links
Classifications
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing technology of congou white tea, belonging to the technical field of tea processing, wherein the processing technology selects high-quality fresh tea tree leaves with certain maturity as raw materials and comprises the following processing steps: picking fresh leaves, statically watering for the first time, uniformly stacking and standing for the first time, dynamically withering, statically watering for the second time, fixing fragrance, uniformly stacking and standing for the second time, primarily baking, refining and secondarily baking. According to the processing technology of the congou white tea, provided by the invention, a dynamic and static combination and time-interval heating and humidity control mode are adopted, so that the physical change and the chemical change in the tea processing process are more sufficient, the fading of the green grass smell of the tea is facilitated, the decomposition and conversion of polyphenol substances and the reduction of the bitterness of tea soup are facilitated, the formation of aroma substances in leaf cells and the forming of the tea are facilitated, the aroma components are fixed through an aroma fixing process, the aroma of the tea is better locked, and the high-quality congou white tea is obtained.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to congou white tea and a processing technology thereof.
Background
White tea, one of the six major tea varieties in China, is mainly produced in Fuding, administrative, Jianyang, Songxi, etc. areas of Fujian. Because the preparation method is unique, the tea is not fried and kneaded, is silvery white, grayish green in color, fresh, mellow and sweet in taste and is deeply popular with consumers at home and abroad. The white tea has unique health-care effects of cooling, allaying fever, reducing internal heat, dispelling summer heat, diminishing inflammation and the like, is deeply favored by consumers and has extremely high collection value.
The primary preparation of the white tea comprises two procedures of withering and drying, wherein a series of complex physical and chemical changes occur in the withering process along with the dehydration of fresh tea leaves, so that the special flavor quality of the white tea is formed. According to the different tenderness of the raw materials, the raw materials can be divided into four grades of pekoe, white peony, tribute eyebrow and longevity eyebrow. Aiming at the improvement of the white tea processing technology, for example, Chinese patent with application numbers of 201810331912.5, 201810405882.8 and 201510213113.4 mainly focuses on the improvement of raw materials with low maturity of fresh leaves, namely, one bud, one leaf and two leaves.
The processing technology which takes fresh leaves with higher maturity as raw materials is rarely improved. The white tea processed according to the traditional process, in particular to the white tea prepared by taking fresh leaves with higher maturity as raw materials, has the problems of blackish green and ferricyan color, luster, pure intrinsic aroma but no strong flower aroma, light liquor color, mellow but not mellow taste, slight astringency, bright and uniform yellow leaf bottom and the like. Because of the fixed grade of the processing raw materials, the quality of the tea leaves needs to be improved by improving the processing technology.
Disclosure of Invention
In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: provides a congou white tea and a processing technology thereof, and solves the problems that the white tea prepared by the existing processing technology by using fresh leaves with higher maturity as raw materials has no strong fragrance and has mellow and mellow taste but is not mellow.
In order to solve the technical problems, the invention adopts the technical scheme that: a processing technology of congou white tea comprises the following steps:
(1) first static water running: uniformly spreading fresh leaves with the thickness of 3-5cm, and placing the uniformly spread fresh leaves in an environment with the temperature of 27-30 ℃ and the relative humidity of 60% for 5-6 h; then heating for 2-3 ℃ every 3-4h until the water content of the fresh leaves is reduced to 53-57 percent, and obtaining first water-moving leaves;
(2) uniformly stacking and standing for the first time: uniformly stacking and standing the first water-removing leaves in an environment with the temperature of 20-25 ℃, wherein the thickness of the stacked leaves is 20-30cm, and the standing time is 5-10 min;
(3) dynamic withering: turning over the first water-carrying leaves subjected to the first uniform stacking and standing in the step (2) along the same direction at the rotating speed of 12-20r/min until the water content of the first water-carrying leaves is 50-53% to obtain dynamic withered leaves;
(4) and (3) static water draining for the second time: placing the dynamic withered leaves in an environment with the temperature of 28-30 ℃ and the relative humidity of 53-57% for 1 h; then heating for 4-5h every 4-5h until the ambient temperature reaches 40 ℃ to obtain second water-removing leaves;
(5) and (3) fixing fragrance: placing the second water-removing leaves in an environment with the temperature of 40-45 ℃ and the relative humidity of 45% for 3-4h until the water loss rate of the second water-removing leaves reaches 91.5-92.7%;
(6) and (3) uniformly stacking and standing for the second time: and (5) placing the tea leaves subjected to fragrance fixing in the step (5) into a breathable bag, and standing until the water content of the tea leaves is 12-14%.
The invention has the beneficial effects that: firstly, after the first static water feeding, the first uniform stacking and standing are carried out, so that the water in the fresh leaves can be uniformly distributed, the leaves are softened, and the phenomenon of damage or 'dead green' caused by subsequent dynamic withering can be avoided; then the dynamic withering is carried out to accelerate the process of chemical change in the leaves, so that the green grass smell is faded and the formation of floral fragrant substances is induced; by adopting the modes of dynamic and static combination and time-interval heating and humidity control, the physical change and chemical change of the tea in the processing process can be more fully cooperated, the fading of the grass smell of the tea is facilitated, the decomposition and conversion of polyphenols and the reduction of the bitter taste of tea soup are facilitated, the formation of aroma substances in leaf cells and the forming of the tea are facilitated, particularly, the content of various aromatic compounds with flower and fruit fragrance is increased, wherein the content of aromatic compounds such as (E) -octenal, methyl hexenebutyrate and the like is increased by more than 2 times, the content of aromatic compounds such as (Z) -3-hexenyl butyrate and the like is increased by more than 1 time, three compounds with flower and fruit fragrance such as 1-octene-3-ol, cyclohexene-1-ol and (E) -2-hexenyl butyrate are newly added, the aroma of the tea is greatly improved, the content of the water extract is higher than 6 percent, and the content of the flavonoid compounds is higher than 0.03 percent, so that the taste and the concentration of the tea soup are greatly improved; and then fixing the aroma components through the aroma fixing process, better locking the aroma of the tea at the current stage, and solving the problems that the traditional white tea has dark green and iron-blue appearance color, is glossy, has no strong aroma of intrinsic aroma, has light liquor color, mellow but not mellow, has slight astringency and has bright and tender and uniform yellow leaf bottom. The white tea prepared by the technology has reddish brown and glossy appearance and color, is uniform and clean, has strong and soft intrinsic fragrance and flowery flavor, orange and bright soup color, mellow taste, water fragrance and flowery flavor, and brown and reddish leaf bottom, is bright and uniform. The quality of the finished white tea prepared by taking the fresh leaves with higher maturity as raw materials is improved, the production benefit of the fresh leaves with higher maturity is improved, and the sustainable development of the tea industry is facilitated; meanwhile, the method can also play a good reference role in processing other white tea raw materials.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: the method adopts the dynamic and static combination and the time-interval heating and humidity control mode, so that the physical change and the chemical change of the tea in the processing process can be carried out more fully and cooperatively, and then the aroma components are fixed through the aroma fixing process, so that the aroma of the tea is better locked.
The invention provides a processing technology of congou white tea, which comprises the following steps:
(1) first static water running: uniformly spreading fresh leaves with the thickness of 3-5cm, and placing the uniformly spread fresh leaves in an environment with the temperature of 27-30 ℃ and the relative humidity of 60% for 5-6 h; then heating for 2-3 ℃ every 3-4h until the water content of the fresh leaves is reduced to 53-57 percent, and obtaining first water-moving leaves;
(2) uniformly stacking and standing for the first time: uniformly stacking and standing the first water-removing leaves in an environment with the temperature of 20-25 ℃, wherein the thickness of the stacked leaves is 20-30cm, and the standing time is 5-10 min;
(3) dynamic withering: turning over the first water-moving leaves subjected to the first uniform stacking and standing in the step (2) along the same direction at the rotating speed of 12-20r/min until the water content of the water-moving leaves is 50-53% to obtain dynamic withered leaves;
(4) and (3) static water draining for the second time: placing the dynamic withered leaves in an environment with the temperature of 28-30 ℃ and the relative humidity of 53-57% for 1 h; then heating for 4-5h every 4-5h until the ambient temperature reaches 40 ℃ to obtain second water-removing leaves;
(5) and (3) fixing fragrance: placing the second water-removing leaves in an environment with the temperature of 40-45 ℃ and the relative humidity of 45% for 3-4h until the water loss rate of the second water-removing leaves reaches 91.5-92.7%;
(6) and (3) uniformly stacking and standing for the second time: and (5) placing the tea leaves subjected to fragrance fixing in the step (5) into a breathable bag, and standing until the water content of the tea leaves is 12-14%.
From the above description, the beneficial effects of the present invention are: by adopting the modes of dynamic and static combination and time-interval heating and humidity control, the physical change and the chemical change of the tea in the processing process can be more fully and synergistically carried out, thus being beneficial to the fading of the grass smell of the tea, the decomposition and the conversion of polyphenols and the reduction of the bitter taste of tea soup, and being beneficial to the formation of aroma substances in leaf cells and the forming of the tea; specifically, the method comprises the following steps: the contents of various floral and fruity aromatic compounds are increased, wherein the contents of aromatic compounds such as (E) -octenal, hexenyl methyl butyrate and the like are increased by more than 2 times, the contents of aromatic compounds such as (Z) -3-hexenyl butyrate and the like are increased by more than 1 time, three floral and fruity aromatic compounds such as 1-octene-3-ol, cyclohexene-1-ol and (E) -2-hexenyl butyrate are newly added, the aroma of tea leaves is greatly improved, the content of water extract is higher by more than 6%, and the content of flavonoid compounds is higher by more than 0.03%, so that the taste and the concentration of tea soup are greatly improved;
fixing the aroma components through the aroma fixing process, so that the aroma of the tea leaves is better locked; and after the aroma is fixed, the second time of uniform piling can promote the conversion of the substances in the tea, so that the water distribution of the tea is uniform, and the quality of the finished tea is improved. Solves the problems that the traditional white tea has dark green and iron-blue appearance color, is glossy, has no strong fragrance of intrinsic fragrance, has light liquor color, mellow but not mellow taste, slightly astringency and bright, and has bright, tender and uniform leaf bottom. The white tea prepared by the technology has reddish brown and glossy appearance and color, is uniform and clean, has strong and soft intrinsic fragrance and flowery flavor, orange and bright soup color, mellow taste, water fragrance and flowery flavor, and brown and reddish leaf bottom, is bright and uniform. The quality of the finished white tea prepared by taking fresh leaves with higher maturity as raw materials is integrally improved, the production benefit is improved, and the sustainable development of the tea industry is facilitated; meanwhile, the method can also play a good reference role in processing other white tea raw materials.
Further, the fresh leaves in the step (1) are picked from Fuding white tea, Fuan white tea, Konghe white tea or Cacha tea.
Further, the turning time in the step (3) is 10-15 min.
As can be seen from the above description, the tumbling time of 10-15min enables the grass smell to fade and induces the formation of aroma without largely destroying the cell tissue structure of the tea leaves.
Further, the steps of: the method comprises the following steps of first static water feeding, first uniform stacking and standing, dynamic withering, second static water feeding and second uniform stacking and standing, wherein air flow circulation in an environment is required to be kept in the processing process.
As can be seen from the above description, the air flow circulation in the environment is maintained in the above process, which is beneficial to controlling the temperature and humidity of the environment, and is beneficial to the emission of the grass air, and meanwhile, the good air flow circulation can effectively avoid the occurrence of the tea leaves becoming red or other deterioration phenomena.
Further, the processing technology of the congou white tea further comprises the following steps:
(7) primary baking: drying at 80-85 deg.C for 12-15min until the water content of the tea leaves is 8-8.5%;
(8) refining: screening, winnowing, color sorting, electrostatic impurity removal, manual fine sorting and uniform stacking are carried out on the tea leaves obtained in the step (8);
(9) and (3) re-baking: and (4) carrying out secondary baking on the tea obtained in the step (9) at the temperature of 60-65 ℃ for 10-15min, and drying until the water content of the tea is 5-7%.
From the above description, the steps of primary baking, refining and secondary baking are used to obtain the high-quality congou white tea, and the obtained finished product is suitable for direct brewing and drinking and is also suitable for storage and collection.
Further, the processing technology of the congou white tea comprises the following steps:
(1) picking fresh leaves: selecting fresh leaves which are free from diseases, insect pests, mechanical damage and red change and are not stained with rainwater or dew;
(2) first static water running: uniformly spreading fresh leaves with the thickness of 3-5cm, and placing the uniformly spread fresh leaves in an environment with the temperature of 27-30 ℃ and the relative humidity of 60% for 5-6 h; then heating for 2-3 ℃ every 3-4h until the water content of the fresh leaves is reduced to 53-57 percent, and obtaining first water-moving leaves;
(3) uniformly stacking and standing for the first time: uniformly stacking and standing the first water-removing leaves in an environment with the temperature of 20-25 ℃, wherein the thickness of the stacked leaves is 20-30cm, and the standing time is 5-10 min;
(4) dynamic withering: turning over the first water-running leaves subjected to the first uniform stacking and standing in the step (3) along the same direction at the rotating speed of 12-20r/min until the water content of the fresh leaves is 50-53% to obtain dynamic withered leaves;
(5) and (3) static water draining for the second time: placing the dynamic withered leaves in an environment with the temperature of 28-30 ℃ and the relative humidity of 53-57% for 1 h; then heating for 4-5h every 4-5h until the ambient temperature reaches 40 ℃ to obtain second water-removing leaves;
(6) and (3) fixing fragrance: placing the second water-removing leaves in an environment with the temperature of 40-45 ℃ and the relative humidity of 45% for 3-4h until the water loss rate of the second water-removing leaves reaches 91.5-92.7%;
(7) and (3) uniformly stacking and standing for the second time: placing the tea leaves subjected to fragrance fixing in the step (6) in a breathable bag, and standing until the water content of the tea leaves is 12-14%;
(8) primary baking: drying at 80-85 deg.C for 12-15min until the water content of the tea leaves is 8-8.5%;
(9) refining: screening, winnowing, color sorting, electrostatic impurity removal, manual fine sorting and uniform stacking are carried out on the tea leaves obtained in the step (8);
(10) and (3) re-baking: and (4) carrying out secondary baking on the tea obtained in the step (9) at the temperature of 60-65 ℃ for 10-15min, and drying until the water content of the tea is 5-7%.
Example 1:
the processing technology of the congou white tea comprises the following steps:
(1) picking fresh leaves: selecting fresh leaves with certain maturity of the Foding white tea which has no plant diseases and insect pests, no mechanical damage, no red change and no rain or dew; picking fresh leaves, carrying and transporting the fresh leaves in proper amount by using a bamboo basket, a bamboo basket and other clean and breathable containers, and avoiding mechanical damage and red change because the fresh leaves are not pressurized, heated, refrigerated or sun-proof in the picking and transporting processes;
(2) first static water running: uniformly spreading fresh leaves on a reticular ventilation plane, wherein the thickness of the spread leaves is 3cm, and placing the uniformly spread fresh leaves in an environment with air flow circulation, the temperature of 27 ℃ and the relative humidity of 60% for 6 hours; then heating for 3 hours every 3 hours until the water content of the fresh leaves is reduced to 55 percent, and obtaining first water-removing leaves, wherein the total time is 14 hours; the first water leaves are slightly curled and reddened at the leaf edges and have a slightly stabbing hand feeling;
(3) uniformly stacking and standing for the first time: uniformly stacking and standing the first water-removing leaves in an environment with the temperature of 25 ℃, wherein the thickness of the stacked leaves is 20cm, and the standing time is 10 min; the water in the leaves of the water walking leaves after the first uniform stacking and standing is uniformly distributed, and the leaves are softened;
(4) dynamic withering: placing the first water-moving leaves after being uniformly stacked and stood for the first time in the step (3) in a cylindrical net-shaped surface structure device to rotate clockwise, wherein the rotating speed is 20r/min, the overturning duration is 10min, the tea-moving amount is 60% of the maximum tea-moving amount of the device, and the water-moving leaves are overturned until the water-moving leaves are rich in fragrance and curled edges, and the water content of fresh leaves is 50%, so that the dynamically withered leaves are obtained;
(5) and (3) static water draining for the second time: placing the dynamic withered leaves in an environment with the temperature of 28 ℃ and the relative humidity of 57% for 1 h; then heating for 4 ℃ every 5h until the ambient temperature reaches 40 ℃ to obtain second water-running leaves;
(6) and (3) fixing fragrance: placing the second water-moving leaves in an environment with the temperature of 40 ℃ and the relative humidity of 45% for 4 hours until the water loss rate of the second water-moving leaves reaches 91.5%;
(7) and (3) uniformly stacking and standing for the second time: spreading the tea leaves after fixing fragrance, cooling, placing in a breathable bag, and standing for 7 days until the water content of the tea leaves is 14%;
(8) primary baking: drying the tea subjected to the second uniform stacking and standing at 80 ℃ for 12min until the water content of the tea is 8.5%;
(9) refining: screening, winnowing, color sorting, electrostatic impurity removal, manual fine sorting and uniform stacking of the tea leaves obtained in the step (8) by using refining equipment such as a plane circular screen machine, a winnowing machine, a color sorting machine, an electrostatic impurity removal machine and the like;
(10) and (3) re-baking: and (4) carrying out secondary baking on the tea obtained in the step (9) at the temperature of 60 ℃ for 10min, and drying until the water content of the tea is 7%.
Example 2:
(1) picking fresh leaves: selecting fresh leaves with certain maturity of the Fuding Dahao tea which has no plant diseases and insect pests, no mechanical damage, no red change and no rain or dew; picking fresh leaves, carrying and transporting the fresh leaves in proper amount by using a bamboo basket, a bamboo basket and other clean and breathable containers, and avoiding mechanical damage and red change because the fresh leaves are not pressurized, heated, refrigerated or sun-proof in the picking and transporting processes;
(2) first static water running: uniformly spreading fresh leaves on a bamboo sieve with uniform pores, spreading the leaves with a thickness of 4cm, and placing the uniformly spread fresh leaves in an environment with air flow circulation, a temperature of 30 ℃ and a relative humidity of 60% for 6 hours; then heating the leaves for 2 ℃ every 3h until the water content of the fresh leaves is reduced to 57 percent, and obtaining first water-removing leaves, wherein the total time is 15; the first water leaves are slightly curled and reddened at the leaf edges and have a slightly stabbing hand feeling;
(3) uniformly stacking and standing for the first time: uniformly stacking and standing the first water-removing leaves in an environment with the temperature of 20 ℃, wherein the thickness of the stacked leaves is 30cm, and the standing time is 5 min; the water in the leaves of the water walking leaves after the first uniform stacking and standing is uniformly distributed, and the leaves are softened;
(4) dynamic withering: placing the first water-moving leaves after being uniformly stacked and stood for the first time in the step (3) in a cylindrical net-shaped surface structure device to rotate clockwise, wherein the rotating speed is 12r/min, the overturning duration is 15min, the tea-moving amount is 60% of the maximum tea-moving amount of the device, and the water-moving leaves are overturned until the water-moving leaves are rich in fragrance and curled edges, and the water content of fresh leaves is 53%, so that the dynamically withered leaves are obtained;
(5) and (3) static water draining for the second time: placing the dynamic withered leaves in an environment with the temperature of 30 ℃ and the relative humidity of 53% for 1 h; then raising the temperature by 5 ℃ every 4h until the ambient temperature reaches 40 ℃ to obtain second water-running leaves;
(6) and (3) fixing fragrance: placing the second water-moving leaves in an environment with the temperature of 43 ℃ and the relative humidity of 45% for 4 hours until the water loss rate of the second water-moving leaves reaches 92.7%;
(7) and (3) uniformly stacking and standing for the second time: spreading the tea leaves after fixing fragrance, cooling, placing in a breathable bag, and standing for 4 days until the water content of the tea leaves is 12%;
(8) primary baking: drying the tea subjected to the second uniform stacking and standing until the water content of the tea is 8%, wherein the drying temperature is 83 ℃, and the drying time is 15 min;
(9) refining: screening, winnowing, color sorting, electrostatic impurity removal, manual fine sorting and uniform stacking are carried out on the tea leaves obtained in the step (8);
(10) and (3) re-baking: and (4) carrying out secondary baking on the tea obtained in the step (9) at the temperature of 63 ℃ for 12min, and drying until the water content of the tea is 5%.
Example 3:
(1) picking fresh leaves: selecting fresh leaves with certain maturity of the Fuan big white tea which has no plant diseases and insect pests, no mechanical damage, no red change and no rain or dew; picking fresh leaves, carrying and transporting the fresh leaves in proper amount by using a bamboo basket, a bamboo basket and other clean and breathable containers, and avoiding mechanical damage and red change because the fresh leaves are not pressurized, heated, refrigerated or sun-proof in the picking and transporting processes;
(2) first static water running: uniformly spreading fresh leaves on a long bamboo sieve with uniform pores, wherein the thickness of the spread leaves is 4cm, and placing the uniformly spread fresh leaves in an environment with circulated air flow, the temperature of 29 ℃ and the relative humidity of 60% for 5.5 hours; then heating to 3 ℃ every 4h until the water content of the fresh leaves is reduced to 53 percent to obtain first water-removing leaves, wherein the total time is 14.5 h; the first water leaves are slightly curled and reddened at the leaf edges and have a slightly stabbing hand feeling;
(3) uniformly stacking and standing for the first time: uniformly stacking and standing the first water-removing leaves in an environment with the temperature of 23 ℃, wherein the thickness of the stacked leaves is 25cm, and the standing time is 8 min; the water in the water-conveying blades after the first uniform stacking and standing is uniformly distributed, and the leaves are softened;
(4) dynamic withering: placing the first water-moving leaves after being uniformly stacked and stood for the first time in the step (3) in a cylindrical net-shaped surface structure device to rotate clockwise, wherein the rotating speed is 16r/min, the overturning duration is 12min, the tea-moving amount is 60% of the maximum tea-moving amount of the device, and the water-moving leaves are overturned until the water-moving leaves are rich in fragrance and curled edges, and the water content of fresh leaves is 51%, so that the dynamically withered leaves are obtained;
(5) and (3) static water draining for the second time: placing the dynamic withered leaves in an environment with the temperature of 29 ℃ and the relative humidity of 55% for 1 h; then raising the temperature by 5 ℃ every 5h until the ambient temperature reaches 40 ℃ to obtain second water-running leaves;
(6) and (3) fixing fragrance: placing the second water-moving leaves in an environment with the temperature of 45 ℃ and the relative humidity of 45% for 4 hours until the water loss rate of the second water-moving leaves reaches 92.3%;
(7) and (3) uniformly stacking and standing for the second time: spreading the tea leaves after fixing fragrance, cooling, placing in a breathable bag, and standing for 5 days until the water content of the tea leaves is 13%;
(8) primary baking: drying the tea subjected to the second uniform stacking and standing until the water content of the tea is 8%, wherein the drying temperature is 85 ℃, and the drying time is 13 min;
(9) refining: screening, winnowing, color sorting, electrostatic impurity removal, manual fine sorting and uniform stacking of the tea leaves obtained in the step (8) by using refining equipment such as a plane circular screen machine, a winnowing machine, a color sorting machine, an electrostatic impurity removal machine and the like;
(10) and (3) re-baking: and (4) carrying out secondary baking on the tea obtained in the step (9) at the temperature of 65 ℃ for 10min, and drying until the water content of the tea is 6%.
In conclusion, the processing technology of the congou white tea provided by the invention has the advantages that firstly, the static water feeding is carried out for the first time, then the uniform stacking and standing are carried out for the first time, so that the water in the fresh leaves can be uniformly distributed, the leaves are softened, and the phenomenon of damage or 'dead green' caused by dynamic withering can be avoided; then the dynamic withering accelerates the process of chemical change in the fresh leaves, so that the green grass smell is faded and the formation of floral fragrant substances is induced; by adopting the modes of dynamic and static combination and time-interval heating and humidity control, the physical change and the chemical change of the tea in the processing process can be more fully and synergistically carried out, thus being beneficial to the fading of the grass smell of the tea, the decomposition and the conversion of polyphenols and the reduction of the bitter taste of tea soup, and being beneficial to the formation of aroma substances in leaf cells and the forming of the tea; specifically, the method comprises the following steps: the contents of various floral and fruity aromatic compounds are increased, wherein the contents of aromatic compounds such as (E) -octenal, hexenyl methyl butyrate and the like are increased by more than 2 times, the contents of aromatic compounds such as (Z) -3-hexenyl butyrate and the like are increased by more than 1 time, three floral and fruity aromatic compounds such as 1-octene-3-ol, cyclohexene-1-ol and (E) -2-hexenyl butyrate are newly added, the aroma of tea leaves is greatly improved, the content of water extract is higher by more than 6%, and the content of flavonoid compounds is higher by more than 0.03%, so that the taste and the concentration of tea soup are greatly improved;
fixing the aroma components through the aroma fixing process, so that the aroma of the tea leaves is better locked; after the aroma is fixed, the second time of uniform stacking can promote the conversion of the substances in the tea leaves, so that the water distribution of the tea leaves is uniform, and the quality of the finished tea is improved; and finally, obtaining the high-quality congou white tea through primary baking, refining and secondary baking.
The processing technology of the congou white tea provided by the invention solves the problems that the traditional white tea is dark green and iron-blue in color, glossy, free of strong fragrance of intrinsic fragrance, light in liquor color, mellow but not mellow in taste, slightly convergent, and bright, tender and uniform in leaf bottom. The white tea prepared by the technology has reddish brown and glossy appearance and color, is uniform and clean, has strong and soft intrinsic fragrance and flowery flavor, orange and bright soup color, mellow taste, water fragrance and flowery flavor, and brown and reddish leaf bottom, is bright and uniform. The quality of the finished white tea prepared by taking fresh leaves with higher maturity as raw materials is integrally improved, the production benefit is improved, and the sustainable development of the tea industry is facilitated; meanwhile, the method can also play a good reference role in processing other white tea raw materials.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (4)
1. The processing technology of the congou white tea is characterized by comprising the following steps of:
(1) picking fresh leaves: selecting fresh leaves which are free from diseases, insect pests, mechanical damage and red change and are not stained with rainwater or dew;
(2) first static water running: uniformly spreading fresh leaves with the thickness of 3-5cm, and placing the uniformly spread fresh leaves in an environment with the temperature of 27-30 ℃ and the relative humidity of 60% for 5-6 h; then heating for 2-3 ℃ every 3-4h until the water content of the fresh leaves is reduced to 53-57 percent, and obtaining first water-moving leaves;
(3) uniformly stacking and standing for the first time: uniformly stacking and standing the first water-removing leaves in an environment with the temperature of 20-25 ℃, wherein the thickness of the stacked leaves is 20-30cm, and the standing time is 5-10 min;
(4) dynamic withering: turning over the first water-running leaves subjected to the first uniform stacking and standing in the step (3) along the same direction at the rotating speed of 12-20r/min until the water content of the fresh leaves is 50-53% to obtain dynamic withered leaves;
(5) and (3) static water draining for the second time: placing the dynamic withered leaves in an environment with the temperature of 28-30 ℃ and the relative humidity of 53-57% for 1 h; then heating for 4-5h every 4-5h until the ambient temperature reaches 40 ℃ to obtain second water-removing leaves;
(6) and (3) fixing fragrance: placing the second water-removing leaves in an environment with the temperature of 40-45 ℃ and the relative humidity of 45% for 3-4h until the water loss rate of the second water-removing leaves reaches 91.5-92.7%;
(7) and (3) uniformly stacking and standing for the second time: placing the tea leaves subjected to fragrance fixing in the step (6) in a breathable bag, and standing until the water content of the tea leaves is 12-14%;
(8) primary baking: drying at 80-85 deg.C for 12-15min until the water content of the tea leaves is 8-8.5%;
(9) refining: screening, winnowing, color sorting, electrostatic impurity removal, manual fine sorting and uniform stacking are carried out on the tea leaves obtained in the step (8);
(10) and (3) re-baking: and (4) carrying out secondary baking on the tea obtained in the step (9) at the temperature of 60-65 ℃ for 10-15min, and drying until the water content of the tea is 5-7%.
2. The process for processing congou white tea according to claim 1, wherein the fresh leaves in step (1) are selected from Fuding white tea, Fuan white tea, political white tea or vegetable tea tree.
3. A process according to claim 1, wherein steps (2) - (5) and (7) are carried out in an ambient air flow circuit during the process.
4. Congou white tea, which is produced by the process of any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811305867.2A CN109170034B (en) | 2018-11-05 | 2018-11-05 | Congou white tea and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811305867.2A CN109170034B (en) | 2018-11-05 | 2018-11-05 | Congou white tea and processing technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109170034A CN109170034A (en) | 2019-01-11 |
| CN109170034B true CN109170034B (en) | 2022-02-11 |
Family
ID=64941613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811305867.2A Active CN109170034B (en) | 2018-11-05 | 2018-11-05 | Congou white tea and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170034B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669744B (en) * | 2022-09-07 | 2024-05-17 | 福建品品香茶业有限公司 | White tea and refining method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664082A (en) * | 2009-09-15 | 2010-03-10 | 福建品品香茶业有限公司 | Fragrant white peony tea and production process thereof |
| CN102805165A (en) * | 2012-08-25 | 2012-12-05 | 福建品品香茶业有限公司 | Automatic withering method and device for white tea |
| CN102805166A (en) * | 2012-08-25 | 2012-12-05 | 福建品品香茶业有限公司 | Tea cake of white tea and preparation method thereof |
| CN102835496A (en) * | 2012-08-25 | 2012-12-26 | 福建品品香茶业有限公司 | Jasmine white tea and preparation method thereof |
| CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
| CN104351366A (en) * | 2014-11-04 | 2015-02-18 | 福建农林大学 | Withering method for congou black tea through artificial light source |
-
2018
- 2018-11-05 CN CN201811305867.2A patent/CN109170034B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664082A (en) * | 2009-09-15 | 2010-03-10 | 福建品品香茶业有限公司 | Fragrant white peony tea and production process thereof |
| CN102805165A (en) * | 2012-08-25 | 2012-12-05 | 福建品品香茶业有限公司 | Automatic withering method and device for white tea |
| CN102805166A (en) * | 2012-08-25 | 2012-12-05 | 福建品品香茶业有限公司 | Tea cake of white tea and preparation method thereof |
| CN102835496A (en) * | 2012-08-25 | 2012-12-26 | 福建品品香茶业有限公司 | Jasmine white tea and preparation method thereof |
| CN103621694A (en) * | 2013-11-29 | 2014-03-12 | 黄山毛峰茶业集团有限公司 | Preparation method for white tea |
| CN104351366A (en) * | 2014-11-04 | 2015-02-18 | 福建农林大学 | Withering method for congou black tea through artificial light source |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109170034A (en) | 2019-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387127B (en) | Preparation method of black tea | |
| CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN103583720B (en) | A kind of processing technology of tealeaves | |
| CN104798918A (en) | Preparation method for green tea | |
| CN101664082A (en) | Fragrant white peony tea and production process thereof | |
| CN107865125B (en) | Processing method of lingering charm Guanyin black tea | |
| CN109938119B (en) | Large-leaf yellow tea and efficient preparation method thereof | |
| CN106172922A (en) | A kind of processing method of ancient Camellia sinensis green tea | |
| CN103478313B (en) | Manufacture process for Zhuangxiang black tea | |
| CN105815481A (en) | Method for making Lingyun baihao white tea | |
| CN105166143A (en) | Production technology for yellow-soup brick tea | |
| CN105211354B (en) | A kind of technique improving black tea quality | |
| CN106615387A (en) | Manufacturing method of sweet osmanthus black tea | |
| CN109170034B (en) | Congou white tea and processing technology thereof | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN112352846A (en) | Preparation process of winter tea | |
| CN111543510A (en) | Method for enhancing aroma and removing bitter taste of summer and autumn black tea | |
| CN107348023A (en) | Have oolong tea and the processing method for spending clear sweet milli tea of white tea style concurrently | |
| CN109170033B (en) | Congou white tea and processing technology thereof | |
| CN105767279A (en) | Production method of white tea | |
| CN108323584B (en) | Method for improving appearance green quality of Hubei No.10 high-quality green tea | |
| CN113287670A (en) | Method for keeping effective components of green kumquats and preparation method of green kumquat lemon tea | |
| KR100885376B1 (en) | The tricholoma matsutake tea manufacture method | |
| CN105145896B (en) | A kind of processing method of winter tea |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |