生产工艺

白茶生产工艺流程



Step 1  鲜叶

将新鲜采摘的鲜芽、鲜叶中夹杂的其他非茶类杂物或其他叶子挑拣出来


Step 2 上青

将芽叶均匀的平摊在竹匾或圆筛上


Step 3 萎凋

通常采用室外日光萎凋，温度：15度～25度（春季），时间：40～60小时


当没有太阳及晚上的时候，会采用室内加温萎凋的方式，温度控制在20度～25度之间，时间：16～24小时

当茶叶的含水率达到12%～14%时，就可以进行到下一个流程了。


Step 4 养茶

将芽叶从竹匾上取下，堆积两三天后进入下一个阶段。


Step 5 烘焙

采用烘焙机定住茶叶的香气和鲜爽。温度设置为50度，烘30分钟。


Step 6 复焙

如果客人要求做炭焙或电焙来复焙，炭焙用炭篓，电焙用烘焙机。


Step 7 成品茶

打包并做产品检测

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