The invention relates to the technical field of tea
processing. A method comprises the steps of first washing and draining fresh tea, then pulverizing to large particles, spraying 1 / 10 enzymatic hydrolyzate on the surfaces of tea leaves, and turning the tea during enzymolysis; after the enzymolysis technology, performing
enzyme deactivation by an
enzyme deactivation
machine until the fresh leavesare evenly and thoroughly evaporated to be free of grassy taste, then immersing the fresh leaves in a color protection solution at 20-25 DEC, repeatedly soaking in
ice water for cooling, draining water, and then performing
liquid nitrogen freezing treatment and vacuum freeze-
drying treatment; after that, performing air jet pulverization at 15 DEC by an air flow ultrafine
pulverizer to form ultrafinely pulverized
green tea powder with an average particle
diameter smaller than 20 microns. The ultrafinely pulverized
green tea powder prepared by a preparation process provided by the invention usesconventional
green tea as a
raw material, thereby reducing production cost and labor cost; the final finished product is low in bitterness, moreover the green tea
powder is more
emerald green in color and better in
solid fragrance and
solubility, and can effectively maintain the original color and
flavor quality of the tea, increase the quality of tea soup, and make the overall quality of the green tea powder closer to the quality of matcha.