Styliform tea producing method

Abstract

The present invention provides a preparation method of needle tea. Said preparation method includes the following steps: steaming, dehydration, primary rolling, hot air drying, further rolling, forming and drying so as to obtain the invented finished product.

Description

technical field [0001] The invention relates to a preparation method of needle-shaped tea. Background technique [0002] The preparation method of existing needle-shaped tealeaves, announced " a kind of preparation method of needle-shaped green tea " in the Chinese patent ZL03117589.9, and its process step is: material selection, steam heating and greening, initial kneading, re-kneading, shaping, Dry to finished product. Wherein steam heat finishing just comprises steam finishing. Steam de-enzyming has the advantages of strong penetrating power, uniform de-enzyming, and short time, which is conducive to maintaining the green and vivid color of tea leaves, and can overcome the problems of red stalks and red leaves and burnt leaves that are easy to occur in traditional pan-fried de-enzyming. However, the unique shape of needle-shaped tea "like pine needles" requires repeated kneading and shaping. One of the main purposes of traditional pan-frying is to lose a certain amount ...

AI Technical Summary

Problems solved by technology

However, the unique shape of needle-shaped tea "like pine needles" requires repeated kneading and shaping. One of the main purposes of traditional pan-frying is to lose a certain amount of water to facilitate later kneading and shaping. The water content of the tea will increase instead of falling, which increases the difficulty of shaping the needle-shaped tea, resulting in the loose shape of the product, which cannot meet the quality requirements of the needle-shaped tea.

And the dehydration mode in the prior art is more loaded down with trivial details, as announced in CN1586241C " a kind of processing technology of steaming green pearl tea ", its dehydration step is: (1) adopt air-cooled rapid cooling to kill green leaf, temperature drops to below 40 ℃ (2) adopt dynamic dehydration, first use 100~125 ℃ hot air dehydration for 50~90 seconds; (3) use 70~90 ℃ hot air dehydration for 160~220 seconds again, make the water content of tealeaves drop to 50~60%; (4 ) uses air cooling to quickly cool the dehydrated leaves, and the temperature drops below 25°C

In addition, the kneading time in the above-mentioned prior art is longer, the initial kneading and re-kneading time are both 40 to 50 minutes, and the kneading pressure is relatively heavy, which on the one hand leads to low work efficiency, on the other hand, the finished tea is more broken and the taste is heavier In the above-mentioned prior art, the shape time is long and the work efficiency is low; the reason: the one is to use an electric frying pan to do the shape, and the amount of leaves thrown is less, and the work efficiency is slow; And the technology varies from person to person, making the forming quality unstable