CN111345368A

CN111345368A - Aged health-care white tea and processing method thereof

Info

Publication number: CN111345368A
Application number: CN202010284777.0A
Authority: CN
Inventors: 朱文伟; 欧阳传考
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-04-13
Filing date: 2020-04-13
Publication date: 2020-06-30

Abstract

The invention relates to a processing method of old health-care white tea, which comprises ① picking, ② withering, ③ piling, ④ drying, ⑤ storing, ⑥ mixing dried orange peel powder and ⑦ shaping and drying.

Description

Aged health-care white tea and processing method thereof

Technical Field

The invention relates to the field of processing technology of white tea, in particular to aged health-care old white tea and a processing method thereof.

Background

The white tea is one of special tea in China, and is mainly produced in Fuding city, administrative county, Songxi county, Jianyang county and the like in Fujian province, the white tea belongs to micro-fermented tea, the preparation method is unique, the basic process comprises withering and drying, modern scientific research preliminarily reveals the health-care mechanism of the white tea, the flavone content in ① white tea is obviously higher than that in other tea types, ② has the lowest free radical content in the six basic tea types, the sterilization effect of ③ white tea is obvious, and ④ white tea has good effects of resisting oxidation, resisting aging and inhibiting skin cancer.

The pericarpium Citri Tangerinae is dry mature pericarp of Rutaceae plant Citrus reticulata Blanco and its cultivar, and has aromatic flavor and strong fruit flavor. According to records in Ben Cao gang mu, Tang Pi is warm in nature and has the efficacies of promoting digestion, eliminating phlegm, regulating qi, strengthening spleen, moistening lung, relieving cough, reducing blood pressure and the like. Modern researches show that the dried orange peel contains hesperidin, limonoid, volatile oil, vitamin B, vitamin C and other components, has multiple effects of resisting tumors, cancers, oxidation, lipid reduction, inflammation and the like, and has high medicinal value.

Momordica grosvenori, commonly known as "magical fruit", is a perennial vine plant of the Cucurbitaceae family. In traditional Chinese medicine, the fruits of Chinese medicine are used as the medicine. Modern medicine shows that the momordica grosvenori contains medicinal components such as mogroside, various amino acids, vitamins and the like, and is mainly used for treating lung heat, tonsillitis, sphagitis, acute gastritis, constipation and the like.

The dried orange peel white tea in the market at present is prepared by simply softening and pressing dried orange peel shreds and white tea together, the method is simple and convenient to prepare, the fragrance and the taste of the white tea and the dried orange peel cannot be effectively fused, the ratio of the dried orange peel shreds to the dried orange peel is uneven, the quality cannot be stabilized, the influence on the taste and the fragrance is great, and the health care effect of the white tea and the dried orange peel cannot be exerted.

Disclosure of Invention

The invention provides an aged health-care old white tea and a processing method thereof, the method not only can enable the prepared tea to have the health-care effects of white tea, momordica grosvenori and dried orange peel, but also can enable the contents of the white tea, the momordica grosvenori and the dried orange peel to be fully fused, reacted and converted with each other, the fusion degree is high, the quality is stable, and the quality of the same batch is basically not different. The tea prepared by the method has grayish green color and luster in appearance, mellow taste in taste, sweet and smooth tea soup, quick and obvious aftertaste; the fruit aroma and the flower aroma are obvious in aroma, the aroma is stable, the fruit aroma and the flower aroma appear in sequence, and the hierarchy is clear.

The invention is realized by the following technical scheme:

a processing method of aged health-care aged white tea comprises ① picking, ② withering, ③ piling, ④ drying, ⑤ storing, ⑥ mixing dried orange peel powder and ⑦ shaping and drying, wherein:

② withering, namely spraying a fructus momordicae extract on the surface of ① picked fresh tea leaves, naturally withering the fresh tea leaves indoors for 48 to 56 hours until the water content of the withered tea leaves reaches 20 to 25 percent, wherein the fructus momordicae extract is prepared by putting mashed and boiled fructus momordicae into boiled water and boiling the mashed and boiled fructus momordicae for 30 to 50 minutes, wherein 2 to 2.5kg of water is added into every 50g of fructus momordicae,

the mass ratio of the momordica grosvenori extract to the fresh tea leaves is 2: 5-6;

③ stacking, namely firstly spraying 1.2-1.5% cellulase aqueous solution on the tea leaves withered in the step ②, and then stacking at 20-30 ℃ for 42-48 hours with the stacking thickness of 22-30 cm, wherein the mass ratio of the cellulase aqueous solution to the tea leaves is 1: 6-7;

④ drying, drying to water content of 5-6%;

⑤ storing, namely storing the tea leaves dried in the step ④ in a dry and cool place for three years or more so that the tea leaf content and the fructus momordicae essence are fully fused and gradually transformed;

⑥ mixing pericarpium Citri Reticulatae powder, namely softening the tea leaves stored in step ⑤, and then uniformly scattering the pericarpium Citri Reticulatae powder, wherein the mass ratio of the tea leaves stored in step ⑤ to the pericarpium Citri Reticulatae powder is 68-75: 12-16.

Preferably, when the fresh leaves are picked in the step ①, the picked fresh leaves are one-bud two-leaf tea, one-bud three-leaf tea or one-bud four-leaf tea and the variety is Fuding white tea or Fuding pekoe tea.

Preferably, the tangerine peel powder is prepared by crushing tangerine peels stored for more than or equal to five years by an ultramicro wall-breaking crusher. Pericarpium Citri Tangerinae from Guangdong Xinhui can be used.

Further, the temperature of the natural withering in the step ② is 18-25 ℃, the humidity is 67-78 ℃, and the time is 48-56 hours.

Further, the step ④ drying includes two sequential baking steps:

firstly, spreading the leaves with the thickness of 4-5 cm at the temperature of 85-95 ℃ for 15-20 minutes until the water content is 8-9%, and then spreading for cooling for 0.5-1 hour at room temperature;

and then drying the mixture for 10 to 15 minutes at the temperature of 75 to 80 ℃ until the water content is 5 to 6 percent.

Further, the softening in the ⑥ mixed tangerine peel powder is to evenly spread the stored tea leaves on a steamer and fumigate the tea leaves for 30 to 35 minutes by using steam with the temperature of 100 to 120 ℃ to promote the water content of the white tea to increase to 23 to 27 percent.

Further, the step ⑦ of pressing and drying is drying by firstly drying for 18-20 hours at 50-54 ℃, and then taking out and spreading for cooling for 0.5-1 hour at room temperature;

then, drying for the second time at 59-62 ℃ for 2-30 hours, and then taking out and spreading for cooling for 0.5-1 hour at room temperature;

finally, drying the mixture for 20 to 25 hours at the temperature of 55 to 65 ℃.

Further, it is desirable to remove the wax leaves, yellow leaves, old and coarse leaves and non-tea inclusions between the drying step ④ and the storage step ⑤.

Further, ⑦ is pressed into biscuit shape according to the need when shaping and drying.

Further, the mixture is turned and stirred once every 0.5 to 1 hour in the baking process of the drying in the step ④, the shaping in the step ⑦ and the drying.

The method adopts the white tea process to prepare the aged health-care old white tea, and has the following advantages:

(1) the white tea has unique preparation process, is not fried and kneaded, can furthest retain the cell membrane permeability and the enzyme activity, enables leaf cells to generate a series of slow hydrolysis and oxidation reactions under the condition of no damage or slight damage, can convert the combined non-volatile precursor substance into free volatile aroma components through the action of hydrolase, and lays a foundation for forming unique color, aroma and taste in the later period.

(2) The invention relates to a method for preparing white tea, which comprises the steps of withering, uniformly spraying a momordica grosvenori extract on the surfaces of withered leaves in the withering process, and enabling the momordica grosvenori extract to participate in hydrolysis and oxidation of the content of the white tea, so that the unique taste of the white tea is formed, and the momordica grosvenori tea has the efficacy of treating lung heat, tonsillitis, sphagitis, acute gastritis, constipation and the like. The content of the white tea is further slowly converted in the process of being stored for three years, the property is milder and the taste is mellow. And then the tea leaves are fumigated and softened by water vapor, and then the dried orange peel powder is scattered to ensure that the ingredients in the white tea, the momordica grosvenori and the dried orange peel are fully fused, reacted and converted mutually and supplement each other. The prepared tea has the health-care effects of the white tea, the momordica grosvenori and the dried orange peel, the components in the white tea, the momordica grosvenori and the dried orange peel can be fully fused, reacted and converted, the fusion degree is high, the quality is stable, and the quality of the same batch is basically not different. The tea prepared by the method has grayish green color and luster in appearance, mellow taste in taste, sweet and smooth tea soup, quick and obvious aftertaste; the fruit aroma and the flower aroma are obvious in aroma, the aroma is stable, the fruit aroma and the flower aroma appear in sequence, and the hierarchy is clear.

(3) The method has relatively simple process and higher production efficiency, and the prepared aged health-care white tea has rich taste, strong fragrance without stimulation and extremely high health-care effect.

(4) The stacked tea samples are fully converted compared with the unstacked tea samples. The tea sample is most intuitive in appearance and color, and the stacked tea sample is changed into grayish green and slightly glossy. The unstacked tea sample is still greenish and slightly brown. In terms of taste, stacked tea-like tastes are mellow, sweet and cool, and the tea-like taste is quick and obvious in aftertaste. In terms of aroma, stacked tea samples already show significant honey aroma, while unstacked tea samples have little or no honey aroma.

Detailed Description

Example 1

A method for processing aged health-promoting aged white tea comprises ① picking, ② withering, ③ piling, ④ drying, ⑤ storing, ⑥ mixing with pericarpium Citri Tangerinae powder and ⑦ pressing, and oven drying, wherein:

② withering by spraying fructus Siraitiae Grosvenorii extractive solution onto the surface of ① picked fresh tea leaves, naturally withering in room until the water content of the withered tea leaves reaches 20%, and preparing the fructus Siraitiae Grosvenorii extractive solution by adding mashed fructus Siraitiae Grosvenorii into boiling water for 30 min, wherein 2.2kg water is added into 50g fructus Siraitiae Grosvenorii,

the mass ratio of the momordica grosvenori to the fresh tea leaves is 2: 5;

stacking the cellulase aqueous solution at 20-30 ℃ for 44 hours, wherein the stacking thickness is 26cm, and the mass ratio of the cellulase aqueous solution to the tea is 1: 6;

④ drying, namely drying by adopting a graphite carbon baking cage until the water content is 5%;

⑤ storing in dry shade for three years to make the tea content and fructus Siraitiae Grosvenorii essence fully fused and gradually transformed;

⑥ mixing pericarpium Citri Reticulatae powder by softening the tea leaves stored in step ⑤, and then spreading the tea leaves into pericarpium Citri Reticulatae powder uniformly, wherein the mass ratio of the tea leaves stored in step ⑤ to the pericarpium Citri Reticulatae powder is 72: 14.

When the tea is picked in the step ①, the picked fresh leaves are two leaves in one bud, three leaves in one bud or four leaves in one bud and are Fuding white tea or Fuding pekoe tea.

The tangerine peel powder is prepared by crushing tangerine peels which are stored for more than or equal to five years by an ultramicro wall-breaking crusher. Pericarpium Citri Tangerinae from Guangdong Xinhui can be used.

The step ② withers at a temperature of 23 deg.C and a humidity of 74 deg.C for 56 hours.

The step ④ drying includes two sequential baking steps:

firstly spreading the leaves with the thickness of 4cm at the temperature of 85 ℃, drying for 18 minutes until the water content is 8%, and then spreading and cooling for 0.5 hour at room temperature;

then, the mixture was baked at 78 ℃ for 12 minutes until the water content became 5%.

⑥ the softening in the mixed pericarpium Citri Reticulatae powder is to uniformly spread the stored tea leaves on a steamer, and fumigate with steam at 110 deg.C for 30 min to increase the water content of white tea to 24%.

⑦ the pressing and drying steps include first drying at 55 deg.C for 20 hr, then taking out and spreading to cool at room temperature for 0.5 hr;

then, the mixture is dried for 30 hours at 60 ℃ for the second time, and then taken out and spread to cool for 1 hour at room temperature;

finally baking at 58 deg.C for 20 hr.

Wax leaves, yellow leaves, coarse old leaves and non-tea inclusions are also required to be sorted out between drying at step ④ and storage at step ⑤.

⑦ pressing into biscuit shape according to requirement during shaping and drying.

The mixture is turned over every 45 minutes during the baking process of drying in step ④ and shaping and drying in step ⑦.

Example 2

① when picking, the fresh leaves are one-bud two-leaf, one-bud three-leaf or one-bud four-leaf and the variety is Fuding white tea or Fuding pekoe tea.

② withering by spraying fructus Siraitiae Grosvenorii extractive solution onto the surface of ① picked fresh tea leaves, naturally withering in room until the water content of the withered tea leaves reaches 25%, and preparing the fructus Siraitiae Grosvenorii extractive solution by adding boiled fructus Siraitiae Grosvenorii into boiling water 50g per 50g fructus Siraitiae Grosvenorii 2.5kg,

the mass ratio of the momordica grosvenori extract to the fresh tea leaves is 2: 6;

③ piling, namely uniformly spraying 1.2% cellulase aqueous solution on the surface of the tea sprayed with the fructus momordicae extract, piling at 20-30 ℃ for 48 hours, wherein the mass ratio of the cellulase aqueous solution to the tea is 1: 7;

④, drying by adopting a graphite carbon baking cage until the water content is 6%, wherein the step ④ comprises the following two sequential baking steps:

firstly spreading the leaves with the thickness of 4cm at the temperature of 88 ℃, drying for 16 minutes until the water content is 8 percent, and then spreading and cooling for 45 minutes at room temperature;

then, the mixture was baked at 76 ℃ for 10 minutes until the water content became 6%.

⑤ storing in shade and dry place for three years to make the tea content and fructus Siraitiae Grosvenorii essence fully fused and gradually transformed;

⑥ mixing pericarpium Citri Reticulatae powder by softening the tea leaves stored in step ⑤, and then spreading the tea leaves into pericarpium Citri Reticulatae powder uniformly, wherein the mass ratio of the tea leaves stored in step ⑤ to the pericarpium Citri Reticulatae powder is 75: 12.

⑥ the softening in mixing the pericarpium Citri Reticulatae powder is to uniformly spread the stored tea leaves on a steamer, and fumigate with 108 deg.C steam for 50 min to increase the water content of white tea to 26%.

⑦ the pressing and drying steps are drying steps, namely drying for the first time at 54 ℃ for 19 hours, taking out and spreading for cooling at room temperature for 45 minutes;

then, the mixture is dried for the second time for 25 hours at the temperature of 62 ℃, and then taken out and spread for cooling for 50 minutes at room temperature;

finally baking at 60 deg.C for 23 hr.

Example 3

② withering, spraying fructus Siraitiae Grosvenorii extractive solution onto the surface of ① picked fresh tea leaves, naturally withering in room for 52 hr until the water content of the withered tea leaves reaches 22%, decocting mashed fructus Siraitiae Grosvenorii in boiling water for 30 min to obtain the final product, adding 2kg water per 50g fructus Siraitiae Grosvenorii,

the mass ratio of the momordica grosvenori extract to the fresh tea leaves is 2: 5.5;

③ stacking, namely firstly spraying 1.5 percent cellulase aqueous solution on the tea leaves withered in the step ②, and then stacking for 42 hours at the temperature of 20-30 ℃, wherein the stacking thickness is 30cm, and the mass ratio of the cellulase aqueous solution to the tea leaves is 1: 6.5;

④ drying until the water content is 6%;

⑥ mixing pericarpium Citri Reticulatae powder by softening the tea leaves stored in step ⑤, and then spreading the tea leaves into pericarpium Citri Reticulatae powder uniformly, wherein the mass ratio of the tea leaves stored in step ⑤ to the pericarpium Citri Reticulatae powder is 68: 16.

The temperature for the natural withering in the step ② is 24 ℃, the humidity is 70 ℃, and the time is 52 hours.

The step ④ drying includes two sequential baking steps:

firstly spreading the leaves with the thickness of 4cm at the temperature of 92 ℃, drying for 16 minutes until the water content is 9 percent, and then spreading and cooling for 50 minutes at room temperature;

then, the mixture was baked at 80 ℃ for 14 minutes until the water content became 6%.

⑥ the softening in the mixed pericarpium Citri Reticulatae powder is to uniformly spread the stored tea leaves on a steamer and fumigate with 117 deg.C steam for 32 min to increase the water content of white tea to 25%.

then, the mixture is dried for 2 hours at the temperature of 60 ℃ for the second time, and then taken out and spread to cool for 1 hour at room temperature;

finally baking at 58 deg.C for 20 hr.

It is also necessary to sort out the wax leaves, yellow leaves, old leaves and non-tea inclusions between the drying at step ④ and storage at step ⑤.

Comparative example 1

In contrast to example 1, after the withering, the stack of steps was omitted and the remaining process steps were started directly, with the other specific operations being identical to those described in example 1.

Comparative example 2

In contrast to example 2, after the withering, the stack of steps was omitted and the remaining process steps were started directly, with the other specific operations being identical to those described in example 2.

Comparative example 3

In contrast to example 3, after the withering process was completed, the stacking process was omitted and the remaining process steps were started directly, and the other specific operations were the same as those described in example 3.

Comparative example 4

In the comparative example, the tangerine peel is shredded without being crushed into tangerine peel powder by a tangerine peel ultramicro wall-breaking crusher instead of adding the tangerine peel powder in example 1. The specific implementation is as follows: the white tea stored for three years in the step (1) of the embodiment and the dried tangerine peel are uniformly spread on a steamer and fumigated by steam at 110 ℃, so that the water content of the white tea is increased to 24%. The rest processing steps are as follows: and (4) shaping and drying, which are consistent with those in the embodiment 1.

Comparative example 5

In the comparative example, the tangerine peel is shredded without being crushed into tangerine peel powder by a tangerine peel ultramicro wall-breaking crusher in the embodiment 2 of adding tangerine peel powder. The specific implementation is as follows: the white tea stored for three years in the step (1) of the embodiment and the dried tangerine peel are uniformly spread on a steamer and fumigated by steam at 108 ℃, so that the water content of the white tea is increased to 26%. The rest processing steps are as follows: and (4) shaping and drying, which are consistent with those in the embodiment 2.

Comparative example 6

In the comparative example, the tangerine peel is shredded without being crushed into tangerine peel powder by a tangerine peel ultramicro wall breaking crusher instead of adding the tangerine peel powder in the example 3. The specific implementation is as follows: the white tea stored for three years in the step (1) of the embodiment and the dried tangerine peel are uniformly spread on a steamer and fumigated by steam with the temperature of 117 ℃, so that the water content of the white tea is increased to 25%. The rest processing steps are as follows: and (4) shaping and drying, which are consistent with those in the embodiment 3.

The white tea samples stored for three years in the respective step (1) g of examples 1 to 3 were compared with the white tea samples obtained in comparative examples 1 to 3, and according to the tea sensory evaluation method (GB/T23776 to 2018), 10 judges who had obtained the professional qualifications of the tea evaluators performed sensory evaluation and recorded the scores (full score of 10), and finally the scores were averaged. The results are shown in Table 1:

TABLE 1 comparison of stacked and unstacked sensory evaluation results for tea samples

From table 1, it can be seen: the stacked tea sample is converted more fully than the unstacked tea sample. The tea sample is most intuitive in appearance and color, and the stacked tea sample is changed into grayish green and slightly glossy. The unstacked tea sample is still greenish and slightly brown. In terms of taste, stacked tea-like tastes are mellow, sweet and cool, and the tea-like taste is quick and obvious in aftertaste. In terms of aroma, stacked tea samples already show significant honey aroma, while unstacked tea samples have little or no honey aroma.

The tea samples obtained in examples 1 to 3 were compared with the tea samples obtained in comparative examples 4 to 6, and according to the sensory evaluation method of tea (GB/T23776 to 2018), 10 panelists who had obtained the professional qualifications of the tea assessors performed sensory evaluation and recorded the scores (full score of 10), the results are shown in table 2:

TABLE 2 comparison of the sensory evaluation results of adding dried orange peel powder and adding dried orange peel shred

From table 2, it can be seen: the fusion conversion efficiency of the tangerine peel powder and the white tea is higher than that of the tangerine peel shreds and the white tea. In appearance, the combination of the dried orange peel shreds and the white tea has uneven proportion, a part of white tea biscuits only carry a small amount of dried orange peel shreds, and a part of white tea biscuits also carry excessive dried orange peel shreds, so that the quality of the white tea biscuits produced in the same batch is unstable. The combination of the dried orange peel powder and the white tea hardly causes such a problem. In the aspect of aroma, the dried orange peel white tea prepared from the dried orange peel powder has high fusion degree and stable aroma. The fruit fragrance and the flower fragrance appear in sequence and are distinct. The fusion degree of the dried orange peel white tea prepared from the dried orange peel shreds is relatively low, and the aroma is relatively miscellaneous. In terms of taste, the dried orange peel white tea prepared from the dried orange peel powder is mellow in taste, sweet and smooth in tea soup, and obvious in fruit aroma and flower fragrance. The dried orange peel white tea prepared from the dried orange peel shreds has low fusion degree of the dried orange peel white tea and relatively coarse and astringent taste.

The water extract content, tea polyphenol content, amino acid content and flavone content of the tea samples obtained in examples 1 to 3 and comparative examples 4 to 6 were measured. The results are shown in Table 3:

TABLE 3 measurement results of major biochemical components

As can be seen from Table 3, the water extract contents of examples 1 to 3 are respectively higher than those of comparative examples 4 to 6 by nearly 3%, which proves that the taste of examples 1 to 3 is obviously stronger than that of comparative examples 4 to 6 according to the sensory evaluation result of Table 2; the content of the tea polyphenol in the examples 1-3 is lower than that in the comparative examples 4-6, which shows that the conversion degree of the tea sample obtained in the examples 1-3 is higher than that in the comparative examples 4-6, so that the tea soup is sweet and smooth in taste; the amino acid content of the examples 1-3 is higher than that of the comparative examples 4-6, which shows that the freshness of the tea samples obtained in the examples 1-3 is higher than that of the tea samples obtained in the comparative examples 4-6. The flavone content of the tea samples obtained in examples 1 to 3 is not obviously different from that of the tea samples obtained in comparative examples 4 to 6. In conclusion, the comprehensive quality of the tea samples obtained in the examples is higher than that of the tea samples obtained in the comparative examples.

The above-described examples are merely illustrative of several embodiments of the present invention, and are described in some detail, which should not be construed as limiting the embodiments of the invention. It should be noted that various other changes and modifications within the scope of the invention may be made by those skilled in the relevant art without departing from the basic framework of the above description.

Claims

1. A processing method of aged health-care aged white tea is characterized by comprising the following steps of ① picking fresh tea leaves, ② withering, ③ stacking, ④ drying, ⑤ storing, ⑥ mixing of aged peel powder and ⑦ shaping and drying, wherein:

② withering, namely spraying a fructus momordicae extract on the surface of ① picked fresh tea leaves, naturally withering the fresh tea leaves indoors for 48 to 56 hours until the water content of the withered tea leaves reaches 20 to 25 percent, wherein the fructus momordicae extract is prepared by the following steps of putting mashed fructus momordicae into boiled water, boiling the mashed fructus momordicae for 30 to 50 minutes, adding 50g of fructus momordicae into 2 to 2.5kg of water,

③ stacking, namely firstly spraying 1.2-1.5 mass percent of cellulase aqueous solution on the tea leaves withered in the step ②, and then stacking at 20-30 ℃ for 42-48 hours with the stacking thickness of 22-30 cm, wherein the mass ratio of the cellulase aqueous solution to the tea leaves is 1: 6-7;

④ drying, namely drying the tea leaves stacked in the step ③ until the water content is 5-6%;

⑤ storing, namely storing the tea leaves dried in the step ④ in a dry and cool place for three years or more;

2. The processing method of old health-care white tea as claimed in claim 1, wherein the fresh tea leaves picked in the step ① are one-bud two-leaf, one-bud three-leaf or one-bud four-leaf tea leaves and are Fuding white tea or Fuding pekoe tea.

3. The processing method of the aged health-care old white tea as claimed in claim 1, wherein: the tangerine peel powder is prepared by crushing tangerine peels which are stored for more than or equal to five years by an ultramicro wall-breaking crusher.

4. The processing method of aged health-care white tea as claimed in claim 1, wherein the natural withering temperature in the withering of step ② is 18-25 ℃ and the humidity is 67-78 ℃.

5. The method for processing aged health-care white tea as claimed in claim 1, wherein the step ④ drying comprises two sequential baking steps as follows:

firstly, spreading the leaves to be 4-5 cm in thickness at 85-95 ℃, baking for 15-20 minutes until the water content is 8-9%, and then spreading for cooling for 0.5-1 hour at room temperature;

and then baking for 10-15 minutes at the temperature of 75-80 ℃ until the water content is 5-6%.

6. The processing method of aged health-care old white tea as claimed in claim 1, wherein the softening in the step ⑥ of mixing the tangerine peel powder is to uniformly spread the stored tea leaves on a food steamer, fumigate the tea leaves for 30-35 minutes with steam of 100-120 ℃ to increase the water content of the white tea to 23% -27%.

7. The processing method of the aged health-care white tea as claimed in claim 1, wherein the shaping and drying in the step ⑦ are carried out by drying for the first time at 50-55 ℃ for 18-20 hours, then taking out and spreading for cooling at room temperature for 0.5-1 hour;

8. The method of claim 1, wherein the tea leaves are further processed by removing the leaves of the old leaves, yellow leaves, coarse leaves and non-tea impurities after ④ drying and before ⑤ storage, and the ⑦ -shaped and oven-dried shaped tea is pressed into biscuit shape.

9. The processing method of the aged health-care white tea as claimed in claim 1, wherein the stirring is performed every 0.5-1 hr during the drying process of ④, and the shaping and drying process of ⑦.

10. An aged health-care old white tea is characterized in that: prepared by the method of any one of claims 1-9.