Method for processing green tea

Abstract

The invention discloses a method for processing green tea. The method comprises the following steps of: fixing, namely, selecting 2 to 3 leaves from each bud of a medium and small-leaf variety; spreading, namely, spreading tea leaves until the water content of the spread tea leaves is lowered to be between 70 and 75 percent; dampening and fixing; slowly twisting, namely, filling dampened tea leaves into a twisting bucket of a twisting machine, wherein the rotating speed of the twisting machine is between 30 and 40 r / min, total twisting time is between 22 and 28 minutes and the tea leaves are pressed lightly for 1 to 5 minutes in the midway; dewatering until water content is between 38 and 46 percent; shaping for three times; drying; spreading dried tea leaves with the thickness of between3 and 5 centimeters for 24 to 32 hours; and performing aroma extracting on the spread tea leaves at the high temperature of between 120 and 140 DEG C for 6 to 8 minutes. A product obtained by the method has attractive appearance and is soaking resistant and the quality of the green tea can be improved greatly.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a green tea processing method. Background technique [0002] The traditional green tea processing technology in my country is: fresh leaves spreading → greening → kneading → frying or drying. The greening is done at high temperature, first high and then low. It is difficult to master the technology, and it is prone to burnt or watery smell. The traditional green leaves will enter the next step as soon as possible after being spread out to dry, otherwise the green leaves will turn yellow, which is not conducive to the full transformation and formation of the aroma and taste of the tea and the fullness and plasticity. Due to the strong seasonality of tea production, it is usually late in the evening when the green tea leaves are picked into the factory. In order to avoid the yellowing of the green leaves, the processing workers can only process overnight. Due to the human biological clock...

AI Technical Summary

Problems solved by technology

The traditional green leaves will enter the next step as soon as possible after drying, otherwise the green leaves will turn yellow, which is not conducive to the full transformation and formation of the aroma and taste of the tea and the fullness and plasticity.

Due to the strong seasonality of tea production, it is usually late in the evening when the green tea leaves are picked into the factory. In order to avoid the yellowing of the green leaves, the processing workers can only process overnight. Due to the human biological clock, the efficiency and quality of night work cannot be guaranteed, which affects the quality of work. Processing quality of tea

The traditional aroma enhancement technology is to immediately enhance the aroma of the in-process product after drying and cooling, which is not conducive to the full extraction of aroma, and the preservation time of the aroma in the product is affected

The traditional kneading and kneading speed is fast, and it is easy to break during the processing of tea, which is not conducive to the formation of tea

Drying or frying is used for dehydration. Due to the long dehydration time, the color of the tea is affected.