Hello everyone, today the editor has paid attention to a more interesting topic, which is about the production process and method of white tea, so the editor has compiled a related introduction to white tea Let's take a look at the answers to the production process and methods. The whole process of making white tea? The whole process of making white tea? 1 Picking of fresh leaves Generally, the buds, leaves and tender stems of Dabai and Narcissus tea tree varieties or group species are picked as raw materials. Picking a single bud to make Baihaoyinzhen, or picking one bud and one leaf and then manually extracting needles (that is, picking the bud head) to make Baihaoyinzhen. Pick one bud and one to two leaves to make white peony. Pick one bud and two to three leaves to make tribute eyebrows. Pick one to three leaves with resident buds or leaves to make longevity eyebrows. During the picking process, care should be taken to ensure the freshness of the green tea and avoid physical damage. 2 Withering Withering is the key process of white tea. Fresh tea leaves lose water and ferment slightly to reach the quality state of white tea through withering. The suitable temperature for withering white tea is 20°C~25°C, the relative humidity is between 60%~80%, and the moisture content of withered leaves is 10%~15%. The withering time of white tea needs to be between 36h and 72h. The quality of white tea is better. If the time is too short, the oxidation will be insufficient, the content of polyphenols will be high, and the green gas will be heavy and bitter. If the time is too long, the biochemical components will be consumed too much, the taste will be weak and the color will be dark. There is a folk metaphor for the withering process of white tea: "You just lie quietly like this, and time changes your fresh appearance until your temples are gray." The withered leaves are screened together to promote the oxidation of tea polyphenols and remove green tea. Gas, increase the mellowness of the taste. The thickness of sieving is generally 25cm~35cm, and the temperature is controlled at 22°C~25°C; the time of sieving depends on the actual situation of withered leaves. 4 Drying Through drying and withering moderate leaves, the quality is fixed, the tea aroma is developed, and white tea products are formed. The drying temperature of white tea is generally controlled at 80°C~90°C, and the moisture of the tea after drying is 5%~7%. On the basis of primary production, white tea products are formed through refining (picking → stacking → blending → even stacking → rebaking → boxing). (Traditional white tea products are mainly bud tea (Pehao Yinzhen) and leaf tea (white peony, Gongmei, Shoumei). In 1968, Fuding Bailin Tea Factory created a "new white tea" based on the traditional white tea at the request of Hong Kong businessmen.  The new white tea is mainly made by adding a light rolling process after the withering process. Because the raw materials are relatively coarse and old, the roasting temperature (about 120°C) is relatively high, and the quality has the characteristics of high aroma and mellow taste. In 2006, white tea pressed tea was created, which is to make white tea loose tea into different shapes of tea cakes. The raw materials of white tea cakes are relatively thick and old, and most of them are summer and autumn birthday eyebrows. By pressing the cakes, the space can be reduced, the quality can be optimized, and the taste can be increased. The concentration and purity of white tea are also beneficial to collection. The above is the introduction of the editor's questions about the production process and method of white tea. I hope that the one-point answer about the production process and method of white tea will be useful to everyone.
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