Method for producing crimpy type high-grade green tea

Abstract

The invention discloses a method for producing crimpy type high-grade green tea, which comprises the following sequence of operations: tedding fresh leaves, removing water in rollers, rolling to deblock, performing secondary water-removing, performing third water-removing, tedding to cool, shaping and rubbing, performing secondary tedding to cool and fragrance-extracting, wherein the secondary water-removing means that deblocked tea leaves are put in a 40 type well-known tea water remover for 20-25 seconds at the temperature of 130-140 DEG C; and the third water-removing means that the tea leaves after the secondary water-removing are returned back to a roller and are subjected to another time of water-removing for 15-22 seconds. The method for producing the crimpy type high-grade green tea has the advantages that the problem of long-time baking in a baking machine and many factors causing quality change can be completely solved, the occurrence of damage to tea leaves during warming up or stewing caused by slow manual stir-frying, and uneven stir-frying or not-required temperature at some time is prevented, so that the quality of the tea leaves is unified and is obviously improved; the labor force is reduced, and the yield is enhanced; the production rate is effectively increased, the tea leave dust is reduced, and the color and the luster are stable; and the method is convenient to operate and has little cost for machinery.

Description

technical field [0001] The invention relates to a production and processing method of green tea, in particular to a production method of curly high-quality green tea. Background technique [0002] With the continuous improvement of people's living standards, the requirements for the quality of life are getting higher and higher, and the consumption level is constantly improving. New tea varieties are constantly emerging in various production areas, and the market competition is fierce. At the same time, consumers have higher and higher quality requirements for famous green tea. In our tea farms in Jiangsu, the products are mainly curly teas, such as Biluochun. The traditional curly famous green tea production process is as follows: fresh leaves are spread green → drums are greened → rolling and unblocking → shape rubbing → drying, and roasting with famous tea When the cultivator performs manual baking, shaping, lifting, and drying processes, since the leaf throwing, temperat...

AI Technical Summary

Problems solved by technology

In our tea farms in Jiangsu, the products are mainly curly teas, such as Biluochun. The traditional curly famous green tea production process is as follows: fresh leaves are spread green → drums are greened → rolling and unblocking → shape rubbing → drying, and roasting with famous tea When the cultivator performs manual baking, shaping, lifting, and drying processes, since the leaf throwing, temperature, and drying are all manual operations, the defect is that it takes a lot of labor, and a pot of tea from entering the pot to drying It takes 30-40 minutes. During this period of time, the temperature of each pot is inconsistent, the weight of the hand-rubbed strips is inconsistent, and the degree of manual turning of the tea during drying is relatively large, resulting in inconsistent tea color, inconsistent strip elasticity, and inconsistent tea production rate. the situation happened