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Handmade white tea making technology
The making process of handmade white tea is as follows:

1. Picking: according to the temperature, pick a bud and a leaf of jade white, so as to achieve early picking, tender picking, diligent picking and clean picking. Buds and leaves form flowers with the same size and shorter stems. Handle with care. Bamboo baskets for storage and transportation.

2, withering: picking fresh leaves, spreading them out with bamboo plaques in time, with uniform thickness and no turning. After greening, indoor natural withering, compound withering or heating withering can be flexibly selected according to climatic conditions and fresh leaf grades. When the tea leaves are 70% to 80% dry, indoor natural withering and double withering need to be screened.

3. Drying: Initial? Drying: drying temperature 100- 120℃ and time 10 min; Cooling:15min. Redrying: the temperature is 80-90 DEG C; Low temperature drying at about 70℃.

4. Preservation: the water content of the dry tea is controlled within 5%, and it is put into the refrigerator at 1-5℃ for cold storage. The tea leaves taken out of the refrigerator will be unpacked in three hours.

Data expansion:

White tea is a kind of micro-fermented tea, which is a wonderful flower in China tea. Because the finished tea is mostly bud head, full of white hair and silver as snow, it is named. One of the six famous teas in China. White tea is dried in the sun or with slow fire, without enzyme fixation or twisting. It has the quality characteristics of complete appearance buds, full hair, fresh Qing Xiang, clear yellow-green soup color and light sweet taste.

The main producing areas of white tea are Fujian Fuding, Wuhan Zhenghe, Zherong, Xinzhou Old Street, Jiaocheng Tianshan, Yunnan Songxi, Jianyang and Jinggu. The basic technology includes withering, baking (or drying in the shade), picking and blending. The main technology of Yunnan white tea is sun-drying, and the advantage of sun-drying green tea is that the taste maintains the original fragrance of tea. Withering is the key process to form the quality of white tea.

White tea, known as the treasure of tea, has a long history. In the Eastern Han Dynasty, a young man named Yin Zhen planted a homemade "tea" in his hometown, visited the famous Confucian master Xu Shen, and was embarrassed by his family, so he chewed "tea" on the floor under the eaves. At that time, Xu Shen's entire mansion was filled with rich tea fragrance.

Xu Shen paced out from the source and immediately invited Yin Zhen into the study to make tea, only to find that his face was beautiful, white leaves were like silver needles falling into a pot, and the soup was green and bright. The product tastes fresh, refreshing and mellow, and occasionally elegant and bitter. It also inspired his comments on "tea" in Shuo Wen Jie Zi, and translated the color, fragrance and taste of "tea" with "jade, brightness and jade".