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Difference Between Carbon Drying And Electric Drying For White Tea

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Why should Pu'er tea be pressed into tea cakes? 2

Why should Pu'er tea be pressed into tea cakes? 2

2022-09-22 18:15:48

Modern pressed cake is supported by science, which proves that the pressed cake has more advantages than loose tea in the process of transformation.

Why should Pu'er tea be pressed into tea cakes? 1

Why should Pu'er tea be pressed into tea cakes? 1

2022-09-22 18:08:30

The selection of history produced Pu'er tea cakes, but the unique shape of Pu'er tea has been preserved to this day due to its unique tea aroma.

How To Process Wuyi Rock Tea? 2

How To Process Wuyi Rock Tea? 2

2022-09-09 15:31:27

Proper drying can fully reflect the aroma of Wuyi rock tea in the final stage, here is the more information of the drying.

How To Prcess Wuyi Rock Tea? 1

How To Prcess Wuyi Rock Tea? 1

2022-09-09 15:24:25

Withering and shaking green are the key steps in the production of Wuyi rock tea. Welcome your contact for more details.

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Difference Between Carbon Drying And Electric Drying For White Tea

2022-08-26 11:02:58

The white tea production process can be divided into two steps: withering and drying. The drying process is used to remove excess water in leaves after withering, destroy activities such as polyphenol oxidase in leaves, and improve the aroma and taste of finished products. Drying is a key step in forming the quality of white tea, which is related to the appearance and inner quality of the finished tea. At present, there are two commonly used drying methods for white tea: charcoal roasting and electric drying. White tea charcoal drying is more traditional, using ignited charcoal as a heat source. Some researchers believe that charcoal roasting and drying tea has certain advantages in quality and storage; The most commonly used drying method in the production of various types of tea, using electric heating air, the temperature and heating time are more controllable than charcoal roasting, and the quality of the tea leaves is more stable. Due to the importance of the white tea drying process to the quality of white tea, choosing a suitable drying method is of great significance to the formation and control of the quality of white tea. This study compares the content and aroma components of Fuding white tea prepared by different drying methods, and explores the effect of different drying methods on the quality of white tea, in order to provide certain production guidance for white tea. The influence of different drying methods on the quality of white tea mainly lies in three aspects: catechin, aroma and sensory evaluation. The content of catechins in tea leaves prepared by white tea electric dryer is generally higher than that in charcoal roasting. Although catechins have been proved to have bitter and astringent tastes, they are also the most important antioxidant active components in tea leaves. Although charcoal roasting can reduce the bitterness and astringency of the finished tea to a certain extent, the total amount of tea polyphenols does not change significantly due to the drying method; it is worth noting that white tea is a slightly fermented tea, and due to the high content of free amino acids, The bitterness and astringency of white tea soup is not obvious, and reducing the bitterness and astringency brought by catechins does not have obvious value in actual production.