The invention relates to the technical field of low-fluoro-content Tibetan tea
processing, and discloses a
processing technology of low-fluoro-content Tibetan tea. The
processing technology of the low-fluoro-content Tibetan tea comprises the following steps: S1, picking tender tea leaves, namely selecting tea trees which are older than 25 years, picking tea leaves with one
bud and four leaves or five leaves which are within a
growth cycle of 20 days; S2, carrying out withering treatment, namely putting the picked tender leaves into a withering tank, and carrying out hot-air withering at 30-50DEG C for 2 hour; S3, carrying out high-temperature fixating,
dewatering and stem-removing, namely putting the withered tea leaves into a special fixation
machine so as to be subjected to continuous stir-frying at 280-320 DEG C for 450 minutes so as to control the
water content at 25%, thereby separating leaves from stems; S4, removing thick stems, namely removing think stems separated from the leaves by using an air-selecting
machine, and retaining 15% of thin stems; and S5, sequentially carrying out
steaming and rolling, namely putting the tea leaves after the primary selection into a steamdrum at 130 DEG C, and carrying out
steaming for 5-8 minutes. The processing technology of the low-fluoro-content Tibetan tea is capable of solving the problems of relatively high
fluorine content oftraditional Tibetan tea and low quality of Tibetan tea prepared by conventional processing technologies.