CN109007085A - A kind of processing method of aciculiform white tea - Google Patents
A kind of processing method of aciculiform white tea Download PDFInfo
- Publication number
- CN109007085A CN109007085A CN201810849338.2A CN201810849338A CN109007085A CN 109007085 A CN109007085 A CN 109007085A CN 201810849338 A CN201810849338 A CN 201810849338A CN 109007085 A CN109007085 A CN 109007085A
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- tealeaves
- tea
- rubbed
- aciculiform
- white tea
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- 235000020334 white tea Nutrition 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000013616 tea Nutrition 0.000 claims abstract description 31
- 241001122767 Theaceae Species 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000003892 spreading Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000000840 anti-viral effect Effects 0.000 abstract description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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 processing method that the present invention discloses a kind of aciculiform white tea is using the young tender shoots fresh tea passes of one leaf of a bud just exhibition as raw material；By picking, withering, rub, integer, vacuum fermentation, drying, removal of impurities, be packaged pouch step obtain aciculiform white tea.The present invention carries out shaping by way of manual operation, thin straight beautiful, needle tea the is silvery needle of aciculiform white tea shape obtained, shape is neat, fragrant strongly fragrant taste alcohol, flavour glycol, aftertaste is sweet, soup look is limpid, and finished product quality of white tea is good, and amino acid content is high, have the function of good antiviral immunity simultaneously, can be saved for a long time under room temperature.
Description
Technical field
The present invention relates to a kind of tea processing technical fields, more particularly to a kind of processing method of aciculiform white tea.
Background technique
White tea is not fried and is not rubbed because of preparation method uniqueness, and convection drying forms after appropriateness of being withered, and completely drapes over one's shoulders at tea appearance pekoe and is in
Show silvery white therefore claims " white tea ".It is complete with shape bud milli, milli is draped over one's shoulders all over the body, milli is fragrant clear fresh, and soup look is yellowish green limpid, and flavour light time
Sweet quality characteristic.It is tasted after brewing, it is palatable that fresh alcohol is hidden in taste, moreover it is possible to play pharmacological action.Chinese medicine pharmacology proves that white tea is clear
It is cool, there is the effect of bringing down a fever fall fire.
With the development of market economy, the raising of living standards of the people, market is more next to the quality requirement of high-quality white tea
Higher, still, white tea is not rubbed in whole process, or is rubbed with very light power, is mainly in the aciculiform of natural mode at tea
Or type, moulding is loose, dissolves rapidly after brewing, situations such as degree is uneven is brewed, so that white tea exists in drinking process
Many problems, meanwhile, shape is excessively loose, should not be vacuum-packed, not Portable belt, transport, vanning difficulty is big, and logistics cost is high.
Summary of the invention
Aiming at the problems existing in the prior art, the present invention provides a kind of processing method of aciculiform white tea, including walks as follows
It is rapid:
(1) raw material is picked: the young tender shoots fresh tea passes just opened up using one leaf of a bud is raw materials；
(2) wither: by fresh tea passes, uniformly thin booth is in the curtain that withers, and temperature is 28-33 DEG C, under humidity 70-85%, and wind speed is
The 2-3.5h that withers is carried out under the hot wind of 1.5-3m/s；
(3) it rubs: the tealeaves to wither is rubbed, rub 45-70 minutes, it is complete not destroy tealeaves to rub pressure
It subject to whole property, first gently rubs 30-52 minute, rear weight is rubbed 15-18 minutes, is rubbed again and is accomplished elastic combination, and weight is rubbed after 5-10min gently
Press 6-12min.
(4) integer: the tealeaves that completion is rubbed in step (3) is carried out shaping using manually-operated mode, with two hand rubbings
Dynamic tealeaves, front and back revolution push, and put forth effort uniformly, and rolling squeezes repeatedly, compresses it, so that tea juice is sufficiently squeezed out；
(5) vacuum fermentation: being 80-100:0.1-0.15 to tea by the mass ratio of tealeaves and fermentation liquid under vacuum conditions
Fermentation liquid is sprayed on leaf, and is mixed well, and leaf will be rubbed at normal temperature by, which spreading, spreads in 5-11h；
(6) dry: the tealeaves after fermentation is placed in dryer, 90-100 DEG C of dryer temperature, time 5-9min,
Spreading for cooling 12-18min；Redrying, time 18-30min are carried out at 60-70 DEG C；
(7) it cleans: the tealeaves after drying is manually cleaned, the sundries such as detection reddish yellow leaf, thick old leaf, tea stalk, removal of impurities
It avoids crushing stick-like tealeaves as far as possible in the process；
(8) it is packaged pack: the tealeaves after step (7) removal of impurities being fitted into hermetic bag, is packed, is obtained with vacuum packing machine
To aciculiform white tea finished product.
2. a kind of processing method of aciculiform white tea as described in claim 1, which is characterized in that wither in the step (2)
Thin booth amount when withering is 500-800 grams.
3. a kind of processing method of aciculiform white tea as described in claim 1, which is characterized in that light in the step (3)
It rubs and combines again, first weight rubs 3-6min, rear light kneadding 4-7min.
4. a kind of processing method of aciculiform white tea as described in claim 1, which is characterized in that hair in the step (5)
Zymotic fluid calculates by weight, including 10 parts of juice containing honey, 15 parts of pectase, 8 parts of cellulase, 5 parts of radix pseudostellariae juice, 3 parts of dried orange peel juice
It is mixed with 60 parts of water.
Compared with prior art, it the beneficial effects of the present invention are: ensure that the high-quality and efficient of white tea processing, is improved particularly white
Liquor color, type, the quality of taste and tea residue, using the white tea processed of the present invention, thin straight beautiful, needle tea the is silvery needle of shape, shape is whole
Together, fragrant strongly fragrant taste alcohol, flavour glycol, aftertaste is sweet, and soup look is limpid, prolonged resistance to bubble, the amino acid with high level, while also
Good antiviral immunity function.
Integer is carried out by way of manual operation, and tealeaves piece is rolled into tiny stick-like, the right holding tealeaves in tip times
The shape of script greatly reduces the volume of tealeaves in the case where not influencing white tea color appearance, consequently facilitating carrying out vacuum
Packaging and extensive vanning transport, greatly reduce packaging and transportation cost, also save time and space；
Specific embodiment
The invention will be further described combined with specific embodiments below, in the illustrative examples and explanation of the invention
For explaining the present invention, but it is not as a limitation of the invention.
Embodiment 1
Specific implementation step is as follows:
(1) raw material is picked: the young tender shoots fresh tea passes just opened up using one leaf of a bud is raw materials；
(2) wither: by fresh tea passes, uniformly thin booth is in the curtain that withers, and temperature is 28 DEG C, under humidity 70%, wind speed 1.5m/s
Hot wind under carry out the 2h that withers；
(3) it rubs: the tealeaves to wither is rubbed, rub 55 minutes, it is complete not destroy tealeaves to rub pressure
Property subject to, first gently rub 35 minutes, rear weight is rubbed 20 minutes, is rubbed again and is accomplished elastic combination, and weight gently presses 4min after rubbing 3min.
(4) integer: the tealeaves that completion is rubbed in step (3) is carried out shaping using manually-operated mode, with two hand rubbings
Dynamic tealeaves, front and back revolution push, and put forth effort uniformly, and rolling squeezes repeatedly, compresses it, so that tea juice is sufficiently squeezed out；
(5) vacuum fermentation: being that 85:0.1 sprays hair on tealeaves by the mass ratio of tealeaves and fermentation liquid under vacuum conditions
Zymotic fluid, and mixed well, leaf will be rubbed at normal temperature by, which spreading, spreads in 6h；
(6) dry: the tealeaves after fermentation to be placed in dryer, 90-100 DEG C of dryer temperature, time 6min, spread out
Cool 12min；Redrying, time 20min are carried out at 60-70 DEG C；
(7) it cleans: the tealeaves after drying is manually cleaned, the sundries such as detection reddish yellow leaf, thick old leaf, tea stalk, removal of impurities
It avoids crushing stick-like tealeaves as far as possible in the process；
(8) it is packaged pack: the tealeaves after step (7) removal of impurities being fitted into hermetic bag, is packed, is obtained with vacuum packing machine
To aciculiform white tea finished product.
Embodiment 2
Specific implementation step is as follows:
(1) raw material is picked: the young tender shoots fresh tea passes just opened up using one leaf of a bud is raw materials；
(2) wither: by fresh tea passes, uniformly thin booth is in the curtain that withers, and temperature is 30 DEG C, under humidity 75%, wind speed 1.5m/s
Hot wind under carry out the 3h that withers；
(3) it rubs: the tealeaves to wither is rubbed, rub 60 minutes, it is complete not destroy tealeaves to rub pressure
Property subject to, first gently rub 45 minutes, rear weight is rubbed 15 minutes, is rubbed again and is accomplished elastic combination, and weight gently presses 4min after rubbing 3min.
(4) integer: the tealeaves that completion is rubbed in step (3) is carried out shaping using manually-operated mode, with two hand rubbings
Dynamic tealeaves, front and back revolution push, and put forth effort uniformly, and rolling squeezes repeatedly, compresses it, so that tea juice is sufficiently squeezed out；
(5) vacuum fermentation: being that 90:0.1 sprays hair on tealeaves by the mass ratio of tealeaves and fermentation liquid under vacuum conditions
Zymotic fluid, and mixed well, leaf will be rubbed at normal temperature by, which spreading, spreads in 6h；
(6) dry: the tealeaves after fermentation to be placed in dryer, 90-100 DEG C of dryer temperature, time 7min, spread out
Cool 15min；Redrying, time 23min are carried out at 60-70 DEG C；
(7) it cleans: the tealeaves after drying is manually cleaned, the sundries such as detection reddish yellow leaf, thick old leaf, tea stalk, removal of impurities
It avoids crushing stick-like tealeaves as far as possible in the process；
(8) it is packaged pack: the tealeaves after step (7) removal of impurities being fitted into hermetic bag, is packed, is obtained with vacuum packing machine
To aciculiform white tea finished product.
Embodiment 3
Specific implementation step is as follows:
(1) raw material is picked: the young tender shoots fresh tea passes just opened up using one leaf of a bud is raw materials；
(2) wither: by fresh tea passes, uniformly thin booth is in the curtain that withers, and temperature is 30 DEG C, under humidity 85%, wind speed 2.5m/s
Hot wind under carry out the 3.5h that withers；
(3) it rubs: the tealeaves to wither is rubbed, rub 60 minutes, it is complete not destroy tealeaves to rub pressure
Property subject to, first gently rub 45 minutes, rear weight is rubbed 15 minutes, is rubbed again and is accomplished elastic combination, and weight gently presses 4min after rubbing 3min.
(4) integer: the tealeaves that completion is rubbed in step (3) is carried out shaping using manually-operated mode, with two hand rubbings
Dynamic tealeaves, front and back revolution push, and put forth effort uniformly, and rolling squeezes repeatedly, compresses it, so that tea juice is sufficiently squeezed out；
(5) vacuum fermentation: being that 90:0.1 sprays hair on tealeaves by the mass ratio of tealeaves and fermentation liquid under vacuum conditions
Zymotic fluid, and mixed well, leaf will be rubbed at normal temperature by, which spreading, spreads in 5h；
(6) dry: the tealeaves after fermentation to be placed in dryer, 90-100 DEG C of dryer temperature, time 7min, spread out
Cool 15min；Redrying, time 23min are carried out at 60-70 DEG C；
(7) it cleans: the tealeaves after drying is manually cleaned, the sundries such as detection reddish yellow leaf, thick old leaf, tea stalk, removal of impurities
It avoids crushing stick-like tealeaves as far as possible in the process；
(8) it is packaged pack: the tealeaves after step (7) removal of impurities being fitted into hermetic bag, is packed, is obtained with vacuum packing machine
To aciculiform white tea finished product.
Comparative example 1
The preparation method is the same as that of Example 1, wherein rubs step are as follows: rubs the tealeaves to wither, carries out rubbing 60 points
Clock rubs pressure and is subject to and do not destroy tealeaves integrality, first gently rubs 30 minutes, rear weight is rubbed 30 minutes, is rubbed again without elastic combination.
Comparative example 2
The preparation method is the same as that of Example 1, wherein shaping step are as follows: using conventional sizing.
Comparative example 3
The preparation method is the same as that of Example 1, wherein fermentation step are as follows: in atmospheric conditions, by the mass ratio of tealeaves and fermentation liquid
Fermentation liquid is sprayed on tealeaves for 50:0.1, and is mixed well, and leaf will be rubbed at normal temperature by, which spreading, spreads 6h.
White tea is made according to 1-3 of the embodiment of the present invention and comparative example 1-3, by tealeaves form, the millet paste face after brewing
Color, mouthfeel, fragrance, as a result as follows:
| Group | Form | Color | Mouthfeel | Fragrance |
| Embodiment 1 | It is sunken to bottom, vertical-type | It is yellowish green limpid | Light mellowness | Light fragrant |
| Embodiment 2 | It is sunken to bottom, vertical-type | It is yellowish green limpid | Light mellowness | Light fragrant |
| Embodiment 3 | It is sunken to bottom, vertical-type | It is yellowish green limpid | Light mellowness | Light fragrant |
| Comparative example 1 | It suspends aerial, loose type | Yellow green, millet paste are muddy | Slight bitter, astringent sense weight | Tea perfume is lightly seasoned |
| Comparative example 2 | It suspends aerial, half loose type | Yellow green, millet paste are muddy | Slight bitter enters larynx discomfort | Flowers and fruits fragrance |
| Comparative example 3 | It suspends aerial, loose type | Yellow green, millet paste are muddy | Slight bitter, astringent sense weight | Tea perfume is lightly seasoned |
The limitation that technical solution of the present invention is not limited to the above specific embodiments, it is all to do according to the technique and scheme of the present invention
Technology deformation out, falls within the scope of protection of the present invention.
Claims (4)
1. a kind of processing method of aciculiform white tea, which is characterized in that the method steps are as follows:
(1) raw material is picked: the young tender shoots fresh tea passes just opened up using one leaf of a bud is raw materials；
(2) wither: by fresh tea passes, uniformly thin booth is in the curtain that withers, and temperature is 28-33 DEG C, under humidity 70-85%, wind speed 1.5-
The 2-3.5h that withers is carried out under the hot wind of 3m/s；
(3) it rubs: the tealeaves to wither is rubbed, rub 45-70 minutes, rub pressure not destroy tealeaves integrality
Subject to, it first gently rubs 30-52 minutes, rear weight is rubbed 15-18 minutes, is rubbed again and is accomplished gently to press 6- after 5-10min is rubbed in elastic combination, weight
12min。
(4) integer: carrying out shaping the tealeaves that completion is rubbed in step (3) using manually-operated mode, moves tea with two hand rubbings
Leaf, front and back revolution push, and put forth effort uniformly, and rolling squeezes repeatedly, compresses it, so that tea juice is sufficiently squeezed out；
(5) vacuum fermentation: being 80-100:0.1-0.15 on tealeaves by the mass ratio of tealeaves and fermentation liquid under vacuum conditions
Fermentation liquid is sprayed, and is mixed well, leaf will be rubbed at normal temperature by, which spreading, spreads in 5-11h；
(6) dry: the tealeaves after fermentation to be placed in dryer, 90-100 DEG C of dryer temperature, time 5-9min, spreading for cooling
12-18min；Redrying, time 18-30min are carried out at 60-70 DEG C；
(7) it cleans: the tealeaves after drying is manually cleaned, the sundries such as detection reddish yellow leaf, thick old leaf, tea stalk, dedoping step
In avoid crushing stick-like tealeaves as far as possible；
(8) it is packaged pack: the tealeaves after step (7) removal of impurities being fitted into hermetic bag, is packed with vacuum packing machine, obtains needle
Shape white tea finished product.
2. a kind of processing method of aciculiform white tea as described in claim 1, which is characterized in that when withering in the step (2)
Thin booth amount be 500-800 grams.
3. a kind of processing method of aciculiform white tea as described in claim 1, which is characterized in that weight is rubbed in the step (3)
Twirl combines, and first weight rubs 3-6min, rear light kneadding 4-7min.
4. a kind of processing method of aciculiform white tea as described in claim 1, which is characterized in that fermentation liquid in the step (5)
It calculates by weight, including 10 parts of juice containing honey, 15 parts of pectase, 8 parts of cellulase, 5 parts of radix pseudostellariae juice, 3 parts of dried orange peel juice and water
60 parts mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849338.2A CN109007085A (en) | 2018-07-28 | 2018-07-28 | A kind of processing method of aciculiform white tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849338.2A CN109007085A (en) | 2018-07-28 | 2018-07-28 | A kind of processing method of aciculiform white tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007085A true CN109007085A (en) | 2018-12-18 |
Family
ID=64647522
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| CN201810849338.2A Pending CN109007085A (en) | 2018-07-28 | 2018-07-28 | A kind of processing method of aciculiform white tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100086642A1 (en) * | 2008-10-02 | 2010-04-08 | Conopco, Inc., D/B/A Unilever | Process for manufacturing tea products |
| CN106035794A (en) * | 2016-07-13 | 2016-10-26 | 遵义凤龙茶业有限公司 | White tea processing technology |
| CN107751447A (en) * | 2017-12-08 | 2018-03-06 | 贵州绿视野绿色开发有限公司 | A kind of processing method of white tea |
| CN107980940A (en) * | 2017-12-21 | 2018-05-04 | 宜都市玉露茶业有限责任公司 | A kind of new white tea production technology |
| CN108208214A (en) * | 2017-12-26 | 2018-06-29 | 广西南亚热带农业科学研究所 | A kind of processing method of white tea |
-
2018
- 2018-07-28 CN CN201810849338.2A patent/CN109007085A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100086642A1 (en) * | 2008-10-02 | 2010-04-08 | Conopco, Inc., D/B/A Unilever | Process for manufacturing tea products |
| CN106035794A (en) * | 2016-07-13 | 2016-10-26 | 遵义凤龙茶业有限公司 | White tea processing technology |
| CN107751447A (en) * | 2017-12-08 | 2018-03-06 | 贵州绿视野绿色开发有限公司 | A kind of processing method of white tea |
| CN107980940A (en) * | 2017-12-21 | 2018-05-04 | 宜都市玉露茶业有限责任公司 | A kind of new white tea production technology |
| CN108208214A (en) * | 2017-12-26 | 2018-06-29 | 广西南亚热带农业科学研究所 | A kind of processing method of white tea |
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Application publication date: 20181218 |