Processing method of white tea in high-altitude area

• Main Authors: YE YANHUI, WANG ZHENHONG, DA BUQIONG, HAN YANYING, ZHANG ZIWEI
• Format: Patent
• Language: Chinese; English
• Published: 09.04.2021
• Subjects: BLASTING; COFFEE; DRYING; DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM; FOODS OR FOODSTUFFS; HEATING; HUMAN NECESSITIES; LIGHTING; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MECHANICAL ENGINEERING; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WEAPONS

The invention provides a processing method of white tea in a high-altitude area. The processing method comprises the following steps of picking fresh leaves in May to September every year, then performing withering until the moisture of the fresh leaves is lost by 90% or above, performing drying in a fragrance improving machine of which the temperature is 92 DEG C, performing thorough cooling, performing bagging and performing storage, wherein the withering is natural withering, and is performed through the steps of placing the fresh leaves on a ventilated green leaf cooling frame, and placing the green leaf cooling frame in a shed of which the shading rate is 30%. According to the processing method of the white tea in the high-altitude area provided by the invention, making of the white tea in the high-altitude area is realized. 本发明提供一种高海拔地区白茶加工方法，包括：在每年5月-9月采摘鲜叶，然后萎调，萎调到鲜叶水分失去90%以上，在温度92度的提香机中干燥，凉透后，装袋储存；所述萎调是自然萎调，是将鲜叶放置在通风的凉青架上，将所述凉青架置在遮光率为30%的棚内进行。本发明提供的高海拔地区白茶加工方法，实现高海拔地区白茶制作。