How to make white tea, do you put flavor?

Don't let go. The production process of white tea is the simplest of all teas, and the freshly picked tea leaves are evenly spread on bamboo mats and placed in weak sunlight, or placed in a room with good ventilation and light transmission effect, and naturally withered. When it is dry, it can be slowly dried with a simmer.

The process of making white tea is divided into four steps:

Step 1: Picking.

One bud and one leaf are professionally picked, and the fresh-leaf white tea that has just come out is picked according to the temperature of the jade-white one-bud and one-leaf fresh leaves, so as to achieve early picking, tender picking, diligent picking, and net picking. The buds and leaves are in flowers, the size is moderate, and the stalk should be short. Pick lightly and put down gently. Generally, it is packed in bamboo baskets and stored in bamboo baskets.

The second step: withering.

Pick fresh leaves and spread them in time with bamboo plaques, with uniform thickness and do not turn them. After the greening, according to the climatic conditions and the grade of fresh leaves, indoor natural withering, compound withering or heated withering can be flexibly selected. When the tea leaves.

When it is seven or eight percent dry, indoor natural withering and compound withering need to be screened.

Step 3: Drying.

Step 4: Save.

The moisture content of dry tea is controlled within 5%, put it in the freezer, and the temperature is 1 5. The tea leaves taken out of the freezer are opened three hours later and packaged.

Table of Contents of Articles. 1. Introduction to white tea.

Second, the production method of white tea.

Introduction to White Tea. White tea is a specialty of our country, mainly produced in Fuding, Zhenghe, Jianyang and Songxi in Fujian Province. In the Tang and Song dynasties, there were descriptions of white tea, and the so-called "tea is expensive white" is that the white tea is a symbol of high quality.

The surface of dry tea is densely covered with white hair, the color of the back of the leaf is silvery, and the white tea with gray and green leaves, the formation of its quality characteristics is made by picking many young shoots, and the second is the preparation method of drying and drying without frying or kneading, which has unique health care effects. At present, white tea is divided into Baihao Silver Needle, White Peony, Gongmei and Shoumei according to different picking standards. The finished product is made from the fat buds of the young shoots of large white tea or narcissus varieties called "silver needles".

A bud harvested from the young shoots of large white tea or narcissus varieties.

The finished product made of one and two leaves is called "white peony" or "narcissus". The finished product made from the buds and leaves of the vegetable tea group is called "Gongmei". The finished product made of the remaining leaves is called "Shou Mei" after the young shoots picked during the production of "silver needles" are "drawn needles".

The shape of Baihao silver needle is fat, Baihao is covered, the color is silver and bright, the aroma is fresh and the taste is strong, the taste is fresh and slightly sweet, and the soup color is light apricot yellow and bright. The quality is slightly different depending on the origin: Fuding silver needle is silvery-white, and the taste is fresh; Zhenghe silver needle silver gray, fresh and rich taste.

The leaves of white peony are gray-green or dark green, the back of the leaves is white and silvery, the heart is fat, the leaves are fat and tender, the ripples are raised, the leaf margins are slightly rolled to the back of the leaves, the buds and leaves are branched, and the leaves are flower-shaped; The fragrance is obvious, the taste is fresh and mellow, without green gas and bitter taste, the soup color is apricot yellow, clear and bright, the bottom of the leaf is light gray, the green side is white, and the leaf veins are slightly red.

Gongmei is made from the buds and leaves of the vegetable tea group, and its shape is small, and the leaf color is gray-green with yellow, similar to eyebrows. The high-grade tribute eyebrows are slightly silvery-white, and the quality is inferior to that of white peony.

Shou Mei does not have any buds, the leaf color is gray-green with yellow, the fragrance is low with green gas, the taste is light, the soup color is apricot green, and the bottom of the leaf is yellow-green and coarse.

How to make white tea.

White tea is a special export tea in Fujian, which is produced in Fuding, Jianyang, Zhenghe and other counties. It is a non-fermented tea made by harvesting tea buds or leaf buds, placing them in a certain facility, and allowing them to wither and then process and dry.

The types of white tea vary according to the variety of tea trees, and those collected from the large white tea variety are called "Dabai", those collected from the narcissus variety are called "Narcissus White", and those collected from vegetable tea are called "Xiaobai". It is also different because of the picking standards, such as the selection of large tea single buds made of "silver needles.""(also known as "white silver needle"); Select the tender shoots and leaves, and the color of the finished tea is harmonious like flowers, which is called "self-peony". White peony should pick "three white", that is, one bud and two leaves, buds and leaves are white is appropriate, silver needle must pick the first true leaf just from the bud body but not yet the bud head, and then peel off the true leaf to make red and green tea, with the bud body alone to make silver needles.

the method of its production; 1. Wilting: There are three ways of withering white tea: indoor natural withering, compound withering and heated withering, and the quality made by indoor natural withering is the best. However, withering should be timely, not overnight, otherwise the quality will be reduced.

1) Natural withering indoors.

After the fresh leaves are harvested, they are immediately spread on the bamboo sieve, and the edge of the bamboo sieve is rotated with both hands, so that the leaves are evenly scattered, commonly known as "open green", if there is overlap, it should be gently moved away to avoid it.

Among the six major tea categories in China, white tea is the only one that dares to appear without makeup without any embellishment. The fresh tea buds are picked, dried in the sun or shade, and naturally withered and dried, which is white tea, which is a simple and extreme process, so it is crowned as "minimalism" in tea.

The production of white tea requires a three-step process of picking, withering and drying, and each process is simple but not simple.

Tea picking in spring alone has "no picking on rainy days, no picking before the dew dries, no picking of thin buds, no picking of purple buds, no picking of wind damage buds, no picking of artificially damaged buds, no picking of insect wounded buds, no picking of happy buds, no picking of hollow buds, no picking of sick buds, no picking of sick buds." "There are ten rules that do not take.

Withered is a key process in the formation of white tea quality. The freshly harvested tea leaves are thinly spread on bamboo mats and left in the faint sunlight to allow them to wither naturally. To make good tea, it is not only necessary to adjust the drying method according to the wind direction, light, and temperature factors.

Excessive withering, white tea will inevitably have a sense of ripeness, contaminated with the smell of fireworks; If the withering is too light, there will be a grassy taste, which will seriously affect the taste and quality of the tea.

Drying is the last step in the white tea process, and the traditional drying process is done by raw drying. Relevant scientific research has proved that when the moisture content of tea is less than 7%, the water forms a monolayer, and the water in the air cannot enter, which is conducive to the stability of tea quality. Therefore, a moisture content of 7% is the standard in the drying process.

From picking to drying, the process of white tea is simple and almost natural, neither destroying the activity of enzymes nor promoting oxidation. After picking, it is not finished or rolled, which neither prevents the oxidation of tea polyphenols like green tea, nor promotes its oxidation like black tea, maintains the original fragrance of tea, and completely "does not eat fireworks in the world".

White tea, without complicated processes and manual intervention, presents the closest to natural fresh and sweet taste and warm sun taste. The return to the basics of white tea is called the minimalism of Chinese tea.

A unique variety of fragrances.

Different tea varieties have different aromas, which are determined by the unique DNA attributes of the tea varieties themselves, which is a genetic problem. For example, the orchid fragrance of Tieguanyin, which cannot be made by Benshan, Meizhan, hairy crab and other varieties, although they can be planted on the same tea garden.

The varieties of ancient tree white tea are selected from Yunnan large-leaf species, so the aromatic substances contained in it are also different from those of Fuding big white tea or narcissus tea tree, and the aroma factors of different components are combined to form the unique floral and fruity aroma of ancient tree white tea.

A natural origin fragrance.

The influence of the origin on the aroma of white tea is from multiple dimensions: light level, soil, altitude, precipitation, etc. Aside from the large geographical division, even in Yunnan, there are obvious differences in white tea and tea green in different mountains, which is what we often call one mountain and one taste.

The origin of ancient tree white tea, located in Xishuangbanna, Yunnan, is known as "the only oasis at 21 ° north latitude", the ancient tea trees here, bathed in warm sunshine all year round, coexist with a diverse ecosystem, take root in the rich acidic soil, enjoy the misty cloud moisture, so the content is rich, aromatic substances, polyphenols, amino acids, sugars, saponins, vitamins and other chemical components are higher than other tea trees, so the ancient tree white tea has a fragrant and fragrant aroma.

Sun-dried craft incense.

Ancient tree white tea adopts the founding process of "Six Ways and Eighteen Methods", which follows the ancient method, does not fry or knead, withers naturally, and is dried in the sun. This process removes the grass gas of white tea, retains the contents of white tea to the greatest extent, and when white tea is fermented to a certain extent, it will produce a sweet floral or fruity aroma.

The aroma of sun-dried white tea and shade-dried white tea is also very different. For example, sun-dried white tea has a more publicized aroma, and shade-dried white tea has a more restrained aroma.

There are also different degrees of fermentation, the aroma of white tea is also different, lightly fermented white tea is easy to produce fermentation and green gas, and over-fermented white tea will produce burn or mildew.

To sum up, the floral and fruity aroma of ancient tree white tea is a manifestation of excellent quality, and it is by no means made with added flavor or flowers.