The drying of white tea refers to the last process in the production of white tea. The drying process of white tea can be divided into two categories: traditional and modern. The traditional method is to completely use the drying of the sun and the baking of the charcoal fire. The modern method uses a dryer to dry.
First, the traditional drying method of the oldest white tea is to directly use sunlight to dry. After the withering white tea bud leaves, use the sun to dry for a certain period of time to make the excess water in the tea gasification. The drying of white tea still retains this original method. However, if the drying method is not well controlled, the moisture content of the white tea will be too high, and the musty smell will be generated during storage.
The national standard for the moisture content of white tea must be less than 7%. The white tea after drying process is mostly controlled below 5%, and the moisture content of white tea to be stored for a long time is preferably about 4%.
Another conventional drying process is the use of a roasting cage for charcoal baking. Baking emphasizes low-temperature slow baking, and the temperature is controlled at 40~45°C, which is time-consuming and labor-intensive. The baking process is also carried out, and the tea maker mixes it according to the color of the white tea and the degree of aroma change.
Second, the modern dry modern white tea production uses a dryer for drying. The temperature of different machines is not necessarily the same, depending on the machine settings. Generally speaking, when the white tea withered leaves reach 90% dry, the machine is baked, and the temperature of the air inlet of the dryer is 70~80 °C, and baked to the foot. If it is 70-80% dry withered leaves, it must be baked twice. The first machine temperature is 90~100 °C. After initial baking, it must be spread to make the water distribution even.
The temperature of the re-baking machine is controlled at 80~90 °C, and it can be baked to the foot. However, in order to improve efficiency, some manufacturers have kept the green color of white tea and reduced the green taste, and will be baked at a high temperature of 120 ° C or higher. This is not conducive to the retention of white tea characteristics.
White tea that has been baked at a high temperature will cause white tea to bring some bad effects. For example, it causes adverse reactions such as dry mouth, upper head, and locked throat. In addition, high temperature drying will destroy the active enzymes in white tea, which will affect the later transformation of white tea, which is very unfavorable for the late aging of white tea.
First, the traditional drying method of the oldest white tea is to directly use sunlight to dry. After the withering white tea bud leaves, use the sun to dry for a certain period of time to make the excess water in the tea gasification. The drying of white tea still retains this original method. However, if the drying method is not well controlled, the moisture content of the white tea will be too high, and the musty smell will be generated during storage.
The national standard for the moisture content of white tea must be less than 7%. The white tea after drying process is mostly controlled below 5%, and the moisture content of white tea to be stored for a long time is preferably about 4%.
Another conventional drying process is the use of a roasting cage for charcoal baking. Baking emphasizes low-temperature slow baking, and the temperature is controlled at 40~45°C, which is time-consuming and labor-intensive. The baking process is also carried out, and the tea maker mixes it according to the color of the white tea and the degree of aroma change.
Second, the modern dry modern white tea production uses a dryer for drying. The temperature of different machines is not necessarily the same, depending on the machine settings. Generally speaking, when the white tea withered leaves reach 90% dry, the machine is baked, and the temperature of the air inlet of the dryer is 70~80 °C, and baked to the foot. If it is 70-80% dry withered leaves, it must be baked twice. The first machine temperature is 90~100 °C. After initial baking, it must be spread to make the water distribution even.
The temperature of the re-baking machine is controlled at 80~90 °C, and it can be baked to the foot. However, in order to improve efficiency, some manufacturers have kept the green color of white tea and reduced the green taste, and will be baked at a high temperature of 120 ° C or higher. This is not conducive to the retention of white tea characteristics.
White tea that has been baked at a high temperature will cause white tea to bring some bad effects. For example, it causes adverse reactions such as dry mouth, upper head, and locked throat. In addition, high temperature drying will destroy the active enzymes in white tea, which will affect the later transformation of white tea, which is very unfavorable for the late aging of white tea.
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