How many steps in the production process of white tea

China is the birthplace of tea, but also tea drinking country, tea has long been a part of our lives, so we know how much knowledge about tea? Do you know what white tea production process? The following is my company for you to organize the white tea production process, I hope to help you.

The white tea production process is as follows

The first step in the production process of white tea: spreading the green

The so-called spreading the green refers to the collection of Anji white tea fresh young leaves spread on the ground, so that the young leaves of the texture of the soft, buds and leaves stretching, spreading to the young leaves of the moisture emanate from the young leaves, and there is a sense of aroma through the sense of the next step of production can be closed up.

The second step in the production process of white tea: killing

Killing this step is very important for the production of Anji white tea, that is, through high temperature to the destruction of the organization of the young leaves, so that the young leaves contained in the rapid transformation of the special. This step must master the temperature of the tea leaves and temperature, and the principle of killing is that it must be high temperature, and should be first high and then low, more throw less boring, young leaves to old kill, old leaves to tender kill.

The third step in the production process of white tea: the strip

After killing the green, you can slowly increase the speed, first slow and then fast, so that the temperature of the tea leaves will slowly rise, and the humidity in the pot will also slowly reduce with the increase in temperature, such as to see the tea leaves become small and straight, you can be out of the pot to cool.

The fourth step in the production process of white tea: the first drying

After the tea is cooled, the tea can be dried again with a crawler or a five-door dryer.

The fifth step in the production process of white tea: cooling back

Do not think that the tea can be used after the initial drying Oh, in fact, you also need to put the initial drying of the tea to the soft plaque, we will find that the tea leaves are again soft, this is because the water back to the tea leaves inside.

White tea production process step 6: re-drying

By spreading the cool tea again with water to carry out the second drying, to use the miniature dryer or famous tea roasting machine for drying, so the famous Anji white tea on the production of Jiangnan success.

Throughout the production process, attention should be paid to the light picking and placing, so as not to tea in the broken.

Tea knowledge

1, white tea withering

Do you know what the initial white tea process? First of all, we need to let the white tea withering, fresh leaves into the factory, strict separation of grades, and in a timely manner, according to the factory successive levels of separate stalls. Spreading is in the 1m diameter water sieve, put the fresh leaves 0.25 ~ 0.3 kg, turn the water sieve by hand, so that it is uniformly thin spread in the sieve, do not overlap each other, commonly known as? Open the green. Put it on the withering rack, no turning and touching during the process, in order to prevent the fresh leaves from being damaged and turning red, or turning black due to overlapping.

White tea in the withering process, we can find that the white tea leaf color and leaf state changes synchronized. Leaf color from bright green to green, green, green and gray, slightly red. Leaf state from flat roll to wave roll, show hair, tail, hanging roll, shape.

Do you know what is related to the rate of water loss of white tea withering leaves? In fact, it is closely related to the direction of the change of the content material and the withering method, withering temperature, time, leaf thickness and indoor relative humidity, etc. Under normal environmental conditions, 36 hours of withering time can be used as a time limit. Under normal environmental conditions, 36 hours before withering leaf water loss faster, later water loss slower. When the indoor relative humidity of more than 90%, withering water loss is extremely slow, coupled with the lack of indoor air circulation, withering sometimes appear back to the moisture phenomenon, easy to cause withering leaf red, black, on the quality of unfavorable.

Daylight withering. If produced in Fudingdi? The North Road Silver Needle? The buds will be thinly spread on the withering curtain, exposed to sunlight for a day, up to eight or nine percent dry, moved indoors to continue withering, to the next day and then moved to the sunlight to nine percent dry, and then drying with a fire.

Indoor natural withering is the most commonly used method of withering white tea, especially in the sunlight strong high temperature or rainy days, are indoor natural withering easy to control. Withering workshop requires spacious and sanitary, no direct sunlight, both ventilation and air, and easy to control temperature and humidity. Spring room temperature control at 20 ~ 25 ℃, relative humidity 70 ~ 80%, normal withering 36h after the first red screen, 48 hours after the second red screen. Summer and fall temperatures are high, the room temperature is controlled at 30 ~ 32 ℃, relative humidity 20% is appropriate. Withering the total duration of 45 ~ 60h is optimal, not less than 36h, or more than 72 hours, otherwise the former with green gas, taste green; the latter easy to turn black mold, quality decline or even mold.

After the picking of fresh leaves, such as rainy or low temperature and high humidity weather, must be heated withering, room temperature control at 28 ~ 30 ℃, relative humidity of 70% is appropriate; ventilation must be good, avoid high temperature confinement, easy to cause buds and leaves red change. Indoor heating withering, often due to room temperature is not uniform, buds and leaves withering degree is not consistent, so it is generally only used for medium and low-level white tea. In the withering equipment in good conditions of the factory, you can also use artificial climate control withering, should have a self-control dehumidifier, electric heating machine, ventilator, air curtain machine and fresh leaf dehydrator. It should be said that artificial climate control withering, is the direction of the future development of white tea production.

2, drying

Drying is the white tea color stage, but also white tea fixed quality, improve the aroma of the key processes, and make it reach a certain moisture content, to prevent the finished tea in the storage and transportation process of quality change. White tea drying is a combination of picking, drying and baking, such as? Fuding? Fuding, Fuding, Fuding, Fuding, Fuding, Fuding. North Road silver needle? Fuding, Zhenghe? South Road Silver Needle The basic process is to use the "sun-drying" method, which is the same as the "sun-drying" method. Sun-drying. The basic process is sun-drying, so it is also called "sun-drying". The sun-dried needles are also known as sun-dried needles.

The moderate withering of the shriveled leaves in time to prevent discoloration and deterioration, the senior white tea is generally baked in a roasting cage, and the middle and low-level white tea is baked in a drying machine.

Roasting cage baking. The roasting temperature depends on the water content of the withered leaves. When the withered leaves are 90% dry, the baking temperature is 70~80℃, and the leaf spreading temperature is about 0.75㎏ per cage, and the dryness can be reached in about 15~20min. When the withered leaves are 70% to 80% dry, it will be baked with open fire (90~100℃) at the beginning, and come down from the cage when it is 90% dry, and then use dark fire (70~80℃) after it cools down, and bake again for 10~15mins, and it can be fully dry. The middle can be turned 2 to 3 times, the action should be light, in order to prevent the buds and leaves broken, stalks and leaves detached.

Mechanical baking. Ninety percent dry withered leaves using 80 ℃ wind temperature, spread leaf thickness of 4cm, slow baking, last 20min, a dry. Sixty to seventy percent dry withered leaves in the second drying, the first baking 100 ℃, lasted 10min, cooled to 80 ~ 90 ℃ slow re-roasting up to full dry. The water content of the finished tea should be controlled below 5%.

New technology white tea. Relative to the traditional white tea system, the new white tea system uses light withering, light fermentation, light kneading and twisting and other characteristics of the process, the formation of the shape of the rolled-up, slightly striped, the inner taste of sweetness and sweetness, color, taste tends to be strong, the quality of its own style.

The withering is mostly indoor natural withering, indoor natural withering lasts 24-48h, about 70% dry, the leaf color turns gray-green, the bud hairs are white, the mouth edge is slightly curled, the hand holding the leaf has a tactile sensation, the green gas disappears, and there is a sweet aroma of withering, that is, the withering is moderate.

Fermentation is stacking. The withered moderate leaves will be spread on the dry and clean floor, the pile thickness is 15-30cm, and the duration is 2-4h. In the low temperature and dry weather, the pile of leaves is a little thicker, and the duration is a little longer. High water content of withered leaves, or high temperature and humidity, the pile of leaves is thinner, shorter time. Stacking can make the temperature appropriate to raise, maintain a certain temperature, promote the activation of the leaf enzymes, conducive to the transformation of the contents, and make the stem leaf moisture redistribution, leaf quality becomes soft, to provide conditions for kneading. But must strictly control the thickness and time of stacking, avoid excessive fermentation, buds and leaves red change, quality decline deterioration.

Kneading is a unique process that distinguishes new white tea from traditional white tea, and it is an important process to form the new white tea's folded shape and color and flavor tendency. Kneading is mainly short time light pressure. High tenderness withered leaves without pressure kneading 3 ~ 5min; medium-grade leaves light pressure 5 ~ 10min; low-grade leaves heavy pressure 10 ~ 20min, to the leaf curl finger strip shape can be down to the baking machine.

Drying, the new white tea using mechanical high temperature, thin stalls, fast baking, and then stop the enzyme activity, fixed quality, show white hair. Baking temperature 100 ~ 105 ℃, 10min off the machine that is the gross tea.

Effects and functions of white tea

1, fire and heat avoidance

Fuding white tea effects can be people to lower the fire, so that people clear the mind to solve the annoyance, peace of mind, help to improve the quality of sleep, especially aged new technology white tea (aged old white tea) fire, anti-inflammatory, heat and detoxification effect is particularly prominent; experts recommend: spring drink flower tea, summer Drink white tea green tea can prevent heat stroke, drink green tea in the fall, drink black tea in winter black tea stomach; tea is suitable for both drinking, should not be biased drinking, Fuding white tea is suitable for drinking, should not be intermittent, from a certain point of view, white tea heat stroke prevention and cooling effect is the best, the health effects of white tea is the need to drink a long time to have a very good health effect.

2, eyesight

Fuding white tea is also rich in vitamin A, it is absorbed by the body, can be quickly converted into vitamin A, can prevent night blindness and dry eye disease, play the role of eyesight, especially suitable for a long time face to face with the computer office people and teenagers to protect their eyesight, white peony tea is known as white tea in the dancer, white tea, women's tea.

3, promote appetite

Modern family children? status? is very high, snacks eat a lot, refused to eat more. Drinking white tea in moderation can eliminate food and grease, increase gastrointestinal motility, promote the secretion of digestive juices, enhance appetite.

4, the treatment of wind and fire, toothache, fever

Fuding local people since ancient times, white tea cooking and drinking method for the treatment of wind and fire, toothache, fever treatment of measles and other diseases, the specific method is: with water into the 10g of aged Fuding old white tea, Chen three years or more for the best, cooked to 3 minutes to the thick juice to the tea, to be cooled to 70 degrees to add a large chunk of icing sugar or honey to drink by the heat, is often used in the treatment of inflammation of the throat, Toothache, fever, water and soil, so that the white tea water taste mellow and peculiar.

5, eliminate fatigue, nourish the heart, refreshment

Caffeine and flavanols in white tea can promote pituitary activity, can strengthen muscle contraction, eliminate fatigue, make people awake and refreshing, help thinking, white tea has a bubble characteristics of a day trip a cup of tea, can be very good relief to eliminate fatigue and refreshing effect.

6, the protection of the cardiovascular system

White tea flavonoids in the processing of the better to retain the chamomile, is an important component of vitamin P, with a significant reduction in vascular congestion, maintain vascular permeability effect.

7, anti-allergic reactions

Clinical allergic reactions can be divided into two categories according to the type of onset of four subtypes: rapid-type (Ⅰ, Ⅱ, Ⅲ type) and late-type (Ⅳ type). Allergic dermatitis, the clinical incidence of newborns is very high, accounting for about 20% ~ 30%, the incidence of youth is also amounted to 2% ~ 3% above. White tea tea contains catechins and unique tea polyphenols are the main anti-allergic active ingredients, white tea can also effectively reduce inflammation parts of the dermal swelling, to achieve the role of white tea health effects of anti-allergy.

8, enhance immunity

Theanine in the human liver decomposition for ethylamine, ethylamine and mobilize the name ? Gamma-Delta T-cells? The human blood immune cells to defend against external aggression, followed by T-cells to promote the secretion of interferon, the formation of the human body against infection? chemical defense against infection. The results of the study, drinking white tea can make the human blood immune cells of interferon secretion increased by 5 times, long drink white tea can improve the human body's resistance to disease to enhance immunity.

Next page more wonderful white tea brewing