Processing method for improving aroma and taste of white tea

The invention relates to a processing method for improving aroma and taste of white tea, which comprises the following steps: (1) preparing raw materials, (2) withering, (3) stacking and spreading: stacking and spreading tea leaves withered in the step (2) in an environment with the temperature of 30-35 DEG C and the humidity of 40-50% for 3-7 days, with the stacking and spreading thickness of 30-35 cm; (4) spraying an exogenous enzyme: uniformly spraying a mixed enzyme solution formed by mixing a laccase aqueous solution and an alpha-galactosidase aqueous solution on the leaves spread in thestep (3), and then standing for 1-1.5 hours at the temperature of 40-50 DEG C; (5) primarily drying; (6) sorting; and (7) re-drying. The processing method can maintain the stability of the tea quality, and the finished white tea has the advantages of complete appearance, grey green color, yellow soup color, lasting aroma and strong and mellow taste. 本发明涉及一种提高白茶香气和滋味的加工方法，包括以下步骤：(1)原料、(2)萎调、(3)堆积摊放：将经步骤(2)萎凋后的茶叶在温度为30-35℃、