Natural floral type longjing tea processing technique

Abstract

The invention relates to a tea leaf processing method which can retain the original fragrance and feature of Longjing tea and has the advantages of mechanical harvest, mechanical processing, continuous production and high degree of product standardization. The technical proposal is that the Longjing tea with flower fragrance is processed by the following steps: (A) fresh tea leaf harvest; (B) curing at moderate temperature; (C) curing at low temperature; (D) shaping and drying; and (F) refining and finishing.

Description

Processing Technology of Natural Floral Longjing Tea technical field The invention relates to a tea processing technology, in particular to a processing technology of Longjing tea. Background technique The traditional Longjing tea processing technology has been hand-fried for a long time. The tea farmers in the tea producing areas use earthen stoves, use firewood or charcoal as fuel to heat iron pots, and use different techniques to operate in the pot with both hands to complete the greening, drying and forming processes. Later, with the availability of electric energy, some of them changed to electric frying pans to fry Longjing tea. In terms of fresh leaf maintenance, it is also advocated to spread naturally for 8-10 hours to promote the development of Longjing tea aroma. But the actual use is rare. In recent years, in order to improve work efficiency, domestic tea science and technology personnel have developed a series of flat tea processing machinery, gradually repl...

AI Technical Summary

Problems solved by technology

The disadvantages of the manual frying method of Longjing tea are mainly manifested in technical difficulty, high labor intensity, low efficacy, poor sanitation, and insufficient standardization.

The main disadvantage of the mechanical processing method of Longjing tea is that no matter what type of machine is used for processing Longjing tea or manual frying, the main heat source uses the heating method of conduction heat transfer. When this method is processed, the pot body, The temperature of the cylinder is difficult to control, and the tea leaves are easy to stick to the bottom of the pot or the cylinder, which is prone to carbonization and dull yellowing, resulting in unstable quality of Longjing tea, poor color, and messy aroma. The natural aroma of Longjing tea is often covered up by high fire

The saltiness, freshness, and sweetness of Longjing tea are reduced, and the added value of the product is low, which has formed certain constraints on the industrialization of Longjing tea.