阅读说明：本技术 一种花香白茶的制作方法 (Method for preparing flower-fragrance white tea ) 是由 韦持章 李金婷 廖春文 覃潇敏 韦锦坚 覃宏宇 阳景阳 陈远权 骆妍妃 陆金梅 于 2020-07-16 设计创作，主要内容包括：本发明公开了一种花香白茶的制作方法,属于茶叶加工技术领域,制作方法包括鲜叶→晒青→摇青→萎调(控温,控温+自然萎调)→烘干→成品。同时通过对晒青,摇青,萎调等工序所涉及的相关因子如时间,温湿度等参数进行不断试验比较鉴定,从而筛选出合理的加工工艺指标,所研制白茶(当年新茶)香气无青草味,有花果香,滋味甜醇,滑顺,品质独具一格。晒青的环境控制精准,不会因快速失水,使得不利于内含物的转化,通过时间和中间室内静置,使得茶叶的内部失水得到缓冲,促进内部物质的转化。(The invention discloses a preparation method of flower-fragrance white tea, belonging to the technical field of tea processing. Meanwhile, relevant factors such as time, temperature and humidity and other parameters related to the procedures such as sunning, green shaking, withering and the like are continuously tested and compared and identified, so that reasonable processing technological indexes are screened out, and the developed white tea (the new tea in the current year) has the advantages of no grass flavor, fruity flower flavor, sweet and mellow taste, smoothness and unique quality. The environmental control of sunning is accurate, can not be because of the quick dehydration for be unfavorable for the conversion of inclusion, through time and indoor stewing in middle room, make the inside dehydration of tealeaves obtain the buffering, promote the conversion of inside material.)

1. The preparation method of the flower-fragrance white tea is characterized by comprising the following steps: the processing technology comprises the following steps:

step 1: taking fresh leaves of golden peony tea tree varieties as raw materials, and picking fresh tea tree leaves with one bud and one leaf, one bud and two leaves or one bud and three leaves as raw materials;

step 2: placing the fresh leaf raw materials under the low sunlight for drying for 10-12 minutes at 2-3 pm in sunny weather, and recovering the tea leaves indoors when the weight of the fresh leaf raw materials is reduced by 8-9%;

and step 3: placing tea leaves into a shaking machine for shaking treatment, shaking one third of the tea leaves into a shaking cage, starting the shaking machine at a speed of one fifth of a standard speed, placing the rest tea leaves into the shaking cage at a constant speed, and discharging the tea leaves within 1.5 minutes;

and 4, step 4: taking out the shaken tea leaves, scattering the tea leaves in a room, controlling the indoor temperature at 28-30 ℃ and the humidity at 70-80%, and keeping the indoor ventilation;

and 5: screening tea leaves and removing impurities, screening the kneaded tea leaves by using a screening machine, and removing tea stalks and impurities by using a stalk sorting machine or a color sorting machine; drying the tea leaves after impurity removal in a dryer at the drying temperature of 110 ℃ and the rotation speed of 300 revolutions;

step 6: detecting the dried tea by using a moisture determinator and an ash determinator, wherein the total ash content is less than or equal to 4.5%, the moisture content is less than or equal to 5%, and the broken tea content is less than or equal to 3%;

and 7: vacuum packaging and storing, wherein the storage temperature is 15-23 ℃, and the humidity is 55-65%.

2. The method for preparing a flower-flavored white tea as claimed in claim 1, wherein the method comprises the following steps: in the step 1, the tea leaves are picked in 5 days before and after grain rain, summer tea is picked in 5 days before and after summer solstice, and summer tea is picked in 5 days before and after early autumn; picking winter tea after frost, wherein the interval period of each tea season is 40-45 days, picking the winter tea in each tea season from 2 pm to 5 pm in sunny days, and placing the winter tea in a shade place after picking the winter tea, and preventing wind blowing.

3. A process of floral curly black tea as claimed in claim 2, wherein: in the step 2, in summer, the outdoor temperature is 28-35 ℃, the humidity is 65-70%, and the solar illumination intensity is 6 kalx.

4. A process according to claim 3, wherein the processing comprises: the temperature sensing device and the solar illumination intensity device are used for detecting the overhead temperature and the solar illumination intensity of the tea leaves, when the solar illumination intensity is larger than 6 ten thousand lx, a layer of gauze is placed above the tea leaves, when the humidity is smaller than 65%, the humidifier is used for increasing the humidity of the air outside the tea leaves, and the solar illumination sensor is installed on the side edge of the water sieve.

5. A processing method of floral curly black tea according to claim 4, characterized by: the tea leaf weight reduction device comprises a rotating frame, a motor, a weight sensor, a rotating bearing, a motor, a weight sensor and a weight sensor, wherein the tea leaf is placed on the rotating frame, the rotating frame is provided with the rotating bearing, the rotating bearing is driven by the motor to rotate, the rotating frame rotates for two weeks at a constant speed when the rotating speed is zero minutes, and the weight sensor is arranged on the rotating frame and used for sensing the.

6. A process of floral curly black tea as claimed in claim 1, wherein: in the step 3, after all the tea leaves are put, the speed of the shaking machine is adjusted from one fifth standard speed to two fifths standard speed, the shaking is carried out for 3 minutes, the time is stopped for 1 minute, the speed is adjusted to three fifths standard speed, the shaking is carried out for 5 minutes, the time is stopped for 2 minutes, the speed is adjusted to four fifths standard speed, the shaking is carried out for 10 minutes, the time is stopped for 3 minutes, the speed is adjusted to standard speed, and the shaking is carried out for 40 minutes, so that the tea leaf placing is completed.

Technical Field

The invention relates to the technical field of tea processing, in particular to a method for making flower-fragrance white tea.

Background

The white tea belongs to micro-fermented tea and is a traditional famous tea created by Chinese tea growers. One of six Chinese teas. It is a tea that is picked, not subjected to deactivation of enzymes or rolling, and only subjected to sun drying or mild fire drying. Has the quality characteristics of complete bud hair, full body, fresh and fragrant, yellow green and clear soup color, light taste and sweet taste. In recent years, with the research and discovery of the health care function of white tea, the white tea is gradually favored by more and more consumers, the market of the white tea is gradually heated, and the price is continuously raised. Meanwhile, the quality of the white tea is better and better after the white tea is aged and converted for a period of time, and the white tea has the saying of 'one-year tea, three-year medicine and seven-year treasure'. Therefore, tea enterprises can properly relieve the problem of the shelf life of products by producing a part of white tea, and the pressure on sales is increased, so that fresh leaves of golden peony tea tree varieties are used as raw materials.

However, in the current processing technology, if the green making procedure is not controlled well in the processing process, the situation that the taste of the ready-made tea is astringent often appears, and the quality is influenced. Therefore, a method for preparing the flower-fragrance white tea is needed.

Disclosure of Invention

The invention aims to provide a method for preparing flower-fragrance white tea, which solves the technical problem that the existing white tea finished product has astringent taste.

The preparation method of the flower-fragrance white tea comprises the following steps:

step 1: taking fresh leaves of golden peony tea tree varieties as raw materials, and picking fresh tea tree leaves with one bud and one leaf, one bud and two leaves or one bud and three leaves as raw materials;

step 2: placing the fresh leaf raw materials under the low sunlight for drying for 10-12 minutes at 2-3 pm in sunny weather, and recovering the tea leaves indoors when the weight of the fresh leaf raw materials is reduced by 8-9%;

and step 3: placing tea leaves into a shaking machine for shaking treatment, shaking one third of the tea leaves into a shaking cage, starting the shaking machine at a speed of one fifth of a standard speed, placing the rest tea leaves into the shaking cage at a constant speed, and discharging the tea leaves within 1.5 minutes;

and 4, step 4: taking out the shaken tea leaves, scattering the tea leaves in a room, controlling the indoor temperature at 28-30 ℃ and the humidity at 70-80%, and keeping the indoor ventilation;

and 5: screening tea leaves and removing impurities, screening the kneaded tea leaves by using a screening machine, and removing tea stalks and impurities by using a stalk sorting machine or a color sorting machine; drying the tea leaves after impurity removal in a dryer at the drying temperature of 110 ℃ and the rotation speed of 300 revolutions;

step 6: detecting the dried tea by using a moisture determinator and an ash determinator, wherein the total ash content is less than or equal to 4.5%, the moisture content is less than or equal to 5%, and the broken tea content is less than or equal to 3%;

and 7: vacuum packaging and storing, wherein the storage temperature is 15-23 ℃, and the humidity is 55-65%.

Further, in the step 1, the tea leaves are picked in 5 days before and after grain rain, summer tea is picked in 5 days before and after summer solstice, and summer tea is picked in 5 days before and after early autumn; picking winter tea after frost, wherein the interval period of each tea season is 40-45 days, picking the winter tea in each tea season from 2 pm to 5 pm in sunny days, and placing the winter tea in a shade place after picking the winter tea, and preventing wind blowing.

Further, in the step 2, in summer, the outdoor temperature is 28-35 ℃, the humidity is 65-70%, and the solar illumination intensity is 6 kalx.

Furthermore, a temperature sensing device and a solar illumination intensity device are used for detecting the overhead temperature and the solar illumination intensity of the tea leaves, when the solar illumination intensity is larger than 6 kalx, a layer of gauze is placed above the tea leaves, when the humidity is smaller than 65%, the humidifier is used for increasing the humidity of the air outside the tea leaves, and the solar illumination sensor is installed on the side edge of the water sieve.

Furthermore, the tea leaves are placed on a rotating frame, the rotating frame is provided with a rotating bearing, the rotating bearing is driven by a motor to rotate, the rotating speed of the rotating frame is two revolutions per minute, the rotating frame rotates at a constant speed, and a weight sensor is arranged on the rotating frame and used for sensing the weight reduction data of the tea leaves.

Further, in the step 3, after all the tea leaves are put, the speed of the shaking machine is adjusted from one fifth standard speed to two fifths standard speed, the shaking is carried out for 3 minutes, the speed is stopped for 1 minute, the speed is adjusted to three fifths standard speed, the shaking is carried out for 5 minutes, the speed is stopped for 2 minutes, the speed is adjusted to four fifths standard speed, the shaking is carried out for 10 minutes, the stopping is carried out for 3 minutes, the speed is adjusted to standard speed, and the shaking is carried out for 40 minutes, so that the tea leaf tea making process is completed.

By adopting the technical scheme, the invention has the following technical effects:

the invention screens out reasonable processing technological indexes by continuously testing and comparing and identifying relevant factors such as time, temperature and humidity and the like related to the procedures of sunning, rocking, withering and the like, and the developed white tea (new tea in the current year) has the advantages of no grass flavor, fruity flower flavor, sweet and mellow taste, smoothness and unique quality. Simultaneously, the environment control of the sun-drying is accurate, the conversion of the inclusions is not facilitated due to rapid water loss, and the internal water loss of the tea leaves is buffered by time and indoor standing of the middle chamber, so that the conversion of internal substances is promoted.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments are given and the present invention is described in further detail. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.

The preparation method of the flower-fragrance white tea comprises the following steps:

step 1: fresh leaves of golden peony tea tree varieties are used as raw materials, and fresh tea tree leaves with one bud and one leaf, one bud and two leaves or one bud and three leaves are picked as raw materials. Picking tea leaves comprises picking spring tea in 5 days before and after grain rain, picking summer tea in 5 days before and after summer, and picking summer tea in 5 days before and after early autumn; picking winter tea after frost, wherein the interval period of each tea season is 40-45 days, picking the winter tea in each tea season from 2 pm to 5 pm in sunny days, and placing the winter tea in a shade place after picking the winter tea, and preventing wind blowing. The specific implementation is mainly a specific processing process for summer tea.

Step 2: and (3) when the sunshine is clear and the afternoon is 2-3 hours, the fresh leaf raw materials are placed under the low sunshine and dried for 10-12 minutes until the weight of the fresh leaf raw materials is reduced by 8-9%, and the tea leaves are taken back indoors. In summer, the outdoor temperature is 28-35 ℃, the humidity is 65-70%, and the solar illumination intensity is 6 kalx.

The temperature sensing device and the solar illumination intensity device are used for detecting the overhead temperature and the solar illumination intensity of the tea leaves, when the solar illumination intensity is larger than 6 ten thousand lx, a layer of gauze is placed above the tea leaves, when the humidity is smaller than 65%, the humidifier is used for increasing the humidity of the air outside the tea leaves, and the solar illumination sensor is installed on the side edge of the water sieve. The tea leaf weight reduction device comprises a rotating frame, a motor, a weight sensor, a rotating bearing, a motor, a weight sensor and a weight sensor, wherein the tea leaf is placed on the rotating frame, the rotating frame is provided with the rotating bearing, the rotating bearing is driven by the motor to rotate, the rotating frame rotates for two weeks at a constant speed when the rotating speed is zero minutes, and the weight sensor is arranged on the rotating frame and used for sensing the. Through using weighing transducer, what of better control tealeaves desiccation realizes advancing accurate control to rotate through the swivel mount, make the intensity of sunshine that holistic tealeaves received the same, tealeaves is more even, and the effect is better.

And step 3: the tea leaves are placed into a shaking machine for shaking treatment, one third of the tea leaves are shaken in a shaking cage, then the shaking machine is started, the speed is one fifth of the standard speed, and the rest tea leaves are placed into the shaking cage at a constant speed and are discharged within 1.5 minutes. And after all the tea leaves are put, adjusting the speed of the shaking machine from one fifth standard speed to two fifths standard speed, shaking for 3 minutes, stopping for 1 minute, adjusting the speed to three fifths standard speed, shaking for 5 minutes, stopping for 2 minutes, adjusting the speed to four fifths standard speed, shaking for 10 minutes, stopping for 3 minutes, adjusting the speed to standard speed, and shaking for 40 minutes to finish the process.

The green tea leaves are shaken to realize the principle of gradual shaking, the rotating speed of the green tea leaves is gradually increased, the strength is gradually increased, the thickness of the spread leaves is gradually increased, the time is gradually increased, and the weight of the fermentation is gradually increased. After green rocking, the tea leaves are soft in touch with fresh leaves and have wet hand feeling, the color of the leaves is changed from green to dark green, red spots appear on the surfaces of the leaves, the smell of green is faded, and the aroma is revealed.

By shaking green, a considerable amount of aromatic substances and amino acids with the content l-2 times higher than that of bud leaves and non-ester catechin contained in the tender stalks are diffused to the leaves along with water, so that the aromatic substances and the non-ester catechin are combined with effective substances in the leaves and are converted into higher and more concentrated fragrant substances, which is also an important reason for the high fragrance of the oolong. The process of 'watering' requires that the leaves are in a moving state, and also requires that the stems and the leaves have certain moisture content difference and the physiological function (hydrophilic capability) of mesophyll cells is maintained, namely the green keeping of tea growers.

And 4, step 4: taking out the shaken tea leaves, scattering the tea leaves in a room, controlling the indoor temperature at 28-30 ℃ and the humidity at 70-80%, and keeping the indoor ventilation. Withering, controlling humidity and specific temperature, the temperature is controlled by using an air conditioner, the humidity is controlled by using a humidifier, and the indoor ventilation is very important.

And 5: screening tea leaves and removing impurities, screening the kneaded tea leaves by using a screening machine, and removing tea stalks and impurities by using a stalk sorting machine or a color sorting machine; and (3) drying the tea leaves after impurity removal in a dryer at the drying temperature of 110 ℃ at the rotating speed of 300 revolutions.

Step 6: and (3) detecting the dried tea by using a moisture tester and an ash content tester, wherein the total ash content is less than or equal to 4.5%, the moisture content is less than or equal to 5%, and the broken tea is less than or equal to 3%.

And 7: vacuum packaging and storing, wherein the storage temperature is 15-23 ℃, and the humidity is 55-65%.

Relevant factors such as time, temperature and humidity and other parameters related to the procedures such as sunning, green shaking, withering and the like are continuously tested and compared and identified, so that reasonable processing technological indexes are screened out, and the developed white tea (the new tea in the current year) has the advantages of no grass flavor, fruity flower flavor, sweet and mellow taste, smoothness and unique quality. Simultaneously, the environment control of the sun-drying is accurate, the conversion of the inclusions is not facilitated due to rapid water loss, and the internal water loss of the tea leaves is buffered by time and indoor standing of the middle chamber, so that the conversion of internal substances is promoted.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.