Method for processing green tea

Abstract

The invention discloses a green-tea processing method, comprising: fresh leaves withering; de-enzyming, rolling, early drying, uniformly drying, fully drying at 80-100 degree for 10-15 min; the leaves image being changed from tender green to greenish black and the hand being not punctured with dehydration ratio of 30-35%; fully sweating the tea leaves after cooling' shaping in a double-pan roasting machine at 80-100degree and the early-drying temperature being from low to high when the leaf-feeding amount is major pan and the early-drying time being 40-45 minutes; instant scattering and cooling after early shaping and then continuously shaping the cooled leaves in the double-pan roasting machine for 50-60minitue at 60-80degree; cooling when the tea leaves are smooth and 75% dry; drying; sieving and classifying. The green-tea processing method can increase the tea leaves color, aroma, liquor color, flavor and integrity degree of leaf-base and produce high-grade tea leaves using commonmaterial.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a green tea processing method. Background technique [0002] my country's traditional green tea processing technology is: fresh leaves greening → greening → kneading → frying or drying. Ordinary green tea processed with one bud and two or three leaves generally has dark green dry tea, yellow-green soup, low aroma, The bitterness and astringency of the tea leaves, broken pieces, many pieces of tea leaves, and flat quality are the main reasons for the low economic benefits of ordinary green tea. After long-term research, it was found that during the processing of ordinary green tea, changes in the color, aroma, taste, and leaf bottom of the tea are less affected by the greening and rolling processes in the early stage of processing, and the drying process is the most affected. Traditional ordinary green tea enters the drying process after rolling. Because the tea...

AI Technical Summary

Problems solved by technology

Traditional ordinary green tea enters the drying process after rolling. Because the tea juice on the leaf surface is mostly bonded to the surface of the pot, the tea leaves are dry on the outside and wet on the inside. Production rate; Fried green tea is carried out in a drum frying machine, the temperature of the tip of the hair is as high as 120-130 degrees, and the rolled leaves are put into the drum for a long time (more than 30 minutes) to stir fry, resulting in high temperature and high humidity, resulting in poor ventilation and internal Wet and dry outside, the color of the tea leaves gradually changes from green to yellow-green due to sultry heat, the aroma of the tea leaves is partially lost, the freshness of the taste is poor, and the bitterness is heavy. The main factor of the excess tea