New process and special device for microwave withering and rocking of fresh green tea leaves in green tea processing

Abstract

The invention relates to a new process and a special device for the microwave withering and the rocking of fresh green tea leaves in green tea processing. The new process for the microwave withering and the rocking of fresh green tea leaves in green tea processing comprises the following steps: using a microwave heater to wither and dehydrate fresh green tea leaves so as to replace the traditional processes of naturally withering and dehydrating fresh green tea leaves in a spread cooling mode, sending the withered green tea leaves into a rocking roller, rocking the green tea leaves and de-enzyming the green tea leaves. The special device for the microwave withering and the rocking of fresh green tea leaves in green tea processing mainly comprises the microwave heater, an electrical apparatus console, a moisture tachometer, a transmission system, the rocking roller, a draft fan, a speed reducer, a motor, and the like, wherein the rocking roller is arranged on the rear end of the microwave withering transmission system; the microwave heater is arranged above three transmission belts; the draft fan is arranged below the three transmission belts; and the transmission system comprises the three transmission belts. With the new process and the special device, the time of a withering section is shortened, the area of a large number of storehouses for spread cooling is reduced, the processing efficiency is improved, and the rocking process in the green tea processing is initiative.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a new process of microwave withering and shaking of fresh leaves in green tea processing Background technique [0002] The fresh leaves in the existing green tea processing are called tea greens. The traditional craft is to spread the tea greens with one bud and one leaf or one bud and two leaves picked from the tea tree in the processing factory. The green tea is cooled, and the accumulation thickness of the green tea must be thin and not thick, otherwise the natural heat of the green tea will be generated, the enzyme activity in the fresh leaves will be enhanced, and the phenolic substances will be oxidized and discolored, causing the leaf color to turn red, which will seriously affect The quality of tea, especially high-grade tea, is very strict. The purpose of cooling treatment is to make the green tea naturally lose part of its water and wilt to a certain extent. This...

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Problems solved by technology

[0002] The fresh leaves in the existing green tea processing are called tea greens. The traditional craft is to spread the tea greens with one bud and one leaf or one bud and two leaves picked from the tea tree in the processing factory. The green tea is cooled, and the accumulation thickness of the green tea must be thin and not thick, otherwise the natural heat of the green tea will be generated, the enzyme activity in the fresh leaves will be enhanced, and the phenolic substances will be oxidized and discolored, causing the leaf color to turn red, which will seriously affect The quality of tea, especially high-grade tea, is very strict. The purpose of cooling treatment is to make the green tea naturally lose part of its water and wilt to a certain extent. This process is called withering. Cool warehouse area, or reduce the amount of picking, the seasonality of spring tea is very strong, reduce the amount of picking

It means that the picking is delayed, and it will also affect the quality of tea greens and the rate of fresh leaves.

Aiming at the problems existing in the withering process of the green tea processing mentioned above, the microwave withering process and its special withering equipment are specially designed for green tea processing. No one has ever used shake green tea in the processing process of green tea. It is an innovation of Lanxin Company. It is the follow-up process of green tea withering. The purpose of shaking the green tea is to repeatedly roll and squeeze the green tea in the shaker to cause a certain amount of mechanical damage to the edge of the green tea, so that the processed tea leaves will have red edges after brewing. The effect of green leaves, and can increase the special fragrance. The shaking green technology is only used in the production of oolong tea. It is unique in green tea processing. It is the first original creation of Lanxin Company. The shaking green machine is also designed by itself and matched with microwave withering equipment. After the green tea is shaken, it enters the finishing process; microwaves are used to wither and shake the green tea. There is no media report on the same technical scheme in green tea processing.

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