Processing method of green tea
A processing method and technology for green tea, applied in the field of food processing, can solve the problems such as the inability to effectively reduce the bitterness and astringency of Sichuan tea, the low rate of green tea in summer and autumn, and the insufficient tightness of tea strips, so as to promote sustainable development and make strips. High rate, ensure the effect of yellow and bright tea soup
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Embodiment 1
[0058] A processing method for green tea, the method steps include fresh leaves, green spreading, killing green, rolling, baking second green, second twisting, unblocking, third green drying, spreading, frying, spreading, drying and enhancing fragrance, wherein The two times of kneading all adopt the method of hot kneading.
Embodiment 2
[0060] A kind of processing method of green tea, its concrete steps are as follows:
[0061] A fresh leaves
[0062] Pick standard one-bud two-three-leaf leaves and pair-clamped leaves of the same tenderness, avoid rain leaves, diseased and insect leaves;
[0063] B stand green
[0064] After the fresh leaves enter the factory, they are evenly spread according to the degree of tenderness, with a thickness of 5cm and a spreading time of 2 hours;
[0065] C finished
[0066] Finish at 240°C for 2 minutes, and the procedure for finishing is based on the continuous folding of tender stems;
[0067] D kneading
[0068] Immediately put the green leaves out of the pot and knead them in barrels, knead them at normal pressure for 25 minutes, and fill them with the green leaves in their natural state;
[0069] E roasted green
[0070] Bake at 110°C for 20 minutes;
[0071] F Second twist
[0072] Immediately after the second green is baked, knead in the barrel, first knead under...
Embodiment 3
[0086] A kind of processing method of green tea, its concrete steps are as follows:
[0087] A fresh leaves
[0088] Pick standard one-bud two-three-leaf leaves and pair-clamped leaves of the same tenderness, avoid rain leaves, diseased and insect leaves;
[0089] B stand green
[0090] After the fresh leaves enter the factory, they are evenly spread according to the degree of tenderness, with a thickness of 8cm and a spreading time of 3 hours;
[0091] C finished
[0092] Finish at 220°C for 3 minutes, and the procedure for finishing is based on the continuous folding of tender stems;
[0093] D kneading
[0094] Immediately put the green leaves out of the pot and knead them in barrels, knead them at normal pressure for 30 minutes, and fill them with the green leaves in their natural state;
[0095] E roasted green
[0096] Bake at 120°C for 15 minutes;
[0097] F Second twist
[0098] Immediately after drying the greens, knead in barrels, first knead under normal pre...
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