Method for making flat green tea

Abstract

The invention discloses a method for making flat green tea. The method comprises the steps of spread cooling of fresh leaves, green killing, spread cooling, reshaping, spread cooling and air drying, fragrance increasing and handpicking, wherein at the spread cooling and air drying step, the reshaped tea leaves are taken out of the pan and uniformly spread in a spread cooling slot, the thickness of the tea leaves is 1 to 2cm, the air is continuously blown to dry the tea leaves until the water content of the tea leaves reaches 8 to 9 percent, and finally the spread cooling and air drying process is completed. By the spread cooling method of air-blow drying, the water content of the tea leaves is greatly lowered, therefore the method has the advantages that (1) by the processing method, the broken tea and tea dust generated in the drying process are reduced, and the breaking rate of bud-tea shoot tips is lowered, so that the integrity of the bud-tea is improved; (2) the processing cost is lowered by nearly 25 percent and the energy is saved by nearly 30 percent; and (3) the color of green tea is brightened, and because the spread cooling and air drying process is adopted in the drying process, the color of green tea is kept all the time, and the influence of fluctuating temperature in the drying process on the quality of tea leaves is completely avoided.

Description

technical field [0001] The invention relates to a method for making flat green tea, which belongs to the technical field of tea making technology. Background technique [0002] The processing steps of the existing flat green tea include: cooling fresh leaves → killing green → cooling → shaping → drying → aromatherapy → selection. The water content in the tea leaves is dried from more than 50% to 7-9% in the machine-fried huiguo. The existing drying process has the following problems: [0003] 1. The existing drying process is easy to produce tea leaves in the drying process, and the broken rate of bud tea bud tips is relatively high, thus affecting the integrity and quality of bud tea. [0004] 2. When drying in a machine-made pot, the tea leaves are limited to enter the pot, which requires a long drying time, and at the same time, the heat lost by high-temperature drying is also very serious, resulting in high drying costs and serious energy waste. [0005] 3. The shape ...

AI Technical Summary

Problems solved by technology

[0003] 1. The existing drying process is easy to produce tea leaves in the drying process, and the broken rate of bud tea bud tips is high, which affects the integrity and quality of bud tea

[0004] 2. When using the machine drying pot, the tea leaves are limited into the pot, which requires a long drying time, and the heat loss during high temperature drying is also very serious, resulting in high drying costs and serious energy waste

[0005] 3. The shape and color of the tea leaves will be greatly affected when the machine is used for drying, and the temperature fluctuates during the drying process, which will easily affect the quality of the tea leaves