How to make fragrant and foam-resistant sweet hook tea
A technology of sweet hook treasure tea and a production method, which is applied in the directions of tea substitutes, tea treatment before extraction, etc., can solve the problems of intolerance to bubbles, weak aroma, etc., achieve the effects of complete leaves and reduce the generation of broken tea leaves powder
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Embodiment 1
[0043] A picking fresh leaves: pick mature fresh leaves after the dew dries;
[0044] B Removal of greening: drying the picked fresh leaves in the sun to reduce their greenness;
[0045] C Withering: spread the tea leaves evenly and thinly indoors for static withering, the thickness of the thinly spread tea leaves is 3-5cm, and the withering time is 4-12h;
[0046] D Finishing: send the withered tea leaves to the finishing machine for finishing, the temperature of finishing is 160 0 C. Time 18-20min;
[0047] E Sealing and water homogenization: put the green tea into a plastic film bag, seal and water homogenization for 15-18 minutes;
[0048] F Kneading and forming: Put the tea leaves after sealing and uniform water into the tea kneading machine for repeated kneading and kneading, kneading and kneading the tea leaves into granular, bar and bead shapes;
[0049] G Frying, kneading, and shaping: Put the tea leaves after kneading and pressing into the greening machine again t...
Embodiment 2
[0055] A picking fresh leaves: pick mature fresh leaves after the dew dries;
[0056] B Removal of greening: drying the picked fresh leaves in the sun to reduce their greenness;
[0057] C Withering: spread the tea leaves evenly and thinly indoors for static withering, the thickness of the thinly spread tea leaves is 3-5cm, and the withering time is 4-12h;
[0058] D Finishing: send the withered tea leaves to the finishing machine for finishing, the finishing temperature is 170 0 C. Time 16-18min;
[0059] E Sealing and water homogenization: put the green tea into a plastic film bag, seal and water homogenization for 13-17 minutes;
[0060] F Kneading and forming: Put the tea leaves after sealing and uniform water into the tea kneading machine for repeated kneading and kneading, kneading and kneading the tea leaves into granular, bar and bead shapes;
[0061] G Frying, kneading, and pressing to shape: put the tea leaves after kneading and pressing into the greening machine ...
Embodiment 3
[0067] A picking fresh leaves: pick mature fresh leaves after the dew dries;
[0068] B Removal of greening: drying the picked fresh leaves in the sun to reduce their greenness;
[0069] C Withering: spread the tea leaves evenly and thinly indoors for static withering, the thickness of the thinly spread tea leaves is 3-5cm, and the withering time is 4-12h;
[0070] D Finishing: send the withered tea leaves to the finishing machine for finishing, the finishing temperature is 180 0 C. Time 15-17min;
[0071] E Sealing and water homogenization: put the green tea into a plastic film bag, seal and water homogenization for 15-18 minutes;
[0072] F Kneading and forming: Put the tea leaves after sealing and uniform water into the tea kneading machine for repeated kneading and kneading, kneading and kneading the tea leaves into granular, bar and bead shapes;
[0073] G Frying, kneading, and shaping: Put the tea leaves after kneading and pressing into the greening machine to fry at ...
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