Method for preparing cloud and mist tea

Abstract

The invention discloses a method for preparing cloud and mist tea. The method comprises the following steps of: cleaning green tea leaves, heating and dehydrating the tea leaves in vacuum, then rolling and further dehydrating the tea leaves, and the like. According to the processing technology, after being picked in a tea garden, the tea leaves are sorted, cleaned, dried, withered, subjected to fine manipulation, fried, rolled and then dried for forming; and a vacuum low-temperature solid continuous dryer is adopted for producing the cloud and mist tea with faint and mellow scent and rich fragrance, and the flavor of the cloud and mist tea does not change after the tea leaves are immersed for many times. The method can meet requirements on industrial and large-scale production; and furthermore, the nutritive value of the cloud and mist tea made by the method is higher than that of cloud and mist tea manufactured by conventional methods, and thus the economical benefit of the cloud and mist tea can be greatly improved.

Description

technical field [0001] The invention relates to the field of tea processing technology, in particular to a preparation method of cloud mist tea. Background technique [0002] Yunwu tea includes green tea, semi-fermented tea, and black tea. Yunwu tea combines the production methods of green tea and black tea. Its quality is between green tea and black tea. It can be divided into: withering, greening, roasting, rolling, and drying, among which greening is the key process to form the unique quality characteristics of Yunwu tea. [0003] 1. Withering: withering refers to cool green and sun-dried green in the Yunwu tea area. Part of the water is released through withering, which improves the toughness of the leaves and facilitates the follow-up process; at the same time, along with the water loss process, the activity of the enzyme is enhanced, and part of the green grass gas is released, which is conducive to the release of aroma. There are four withering methods: cool green (...

AI Technical Summary

Problems solved by technology

[0009] 1. If the tea leaves are not washed before withering, the pesticide residues, dust and other impurities attached to the tea leaves cannot be removed;

[0010] 2. The greening efficiency is low and the loss is large. Generally, more than 10% of the tender tea is broken into tea pieces during this process;

[0011] 3. Stir-frying green tea will fry the tea, which will damage the ingredients of the tea and affect the freshness of the tea;

[0012] 4. High temperature is used for drying, and the tea color will turn black and zoom, which is not conducive to the maintenance of the active ingredients of tea, and consumes a lot of energy;

[0013] 5. Not suitable for modern large-scale industrial production