Tea primary processing method

Abstract

The invention provides a tea primary processing method. The method comprises the processes of plucking, withering, fixing, rolling and drying. The method has the beneficial effects that through withering, the activities of enzymes in fresh leaves are moderately promoted, the inclusions undergo moderate physical and chemical changes, and part of the moisture is diffused, so that the stems and the leaves are withered, the color is dark green and the green grass smell scatters and disappears; fixation is firstly carried out at high temperature and then carried out at low temperature, so that tea stir-frying to brown due to high leaf temperature, impacts on transformation of the inclusions and reduction of the tea quality can be avoided and the defects of tea sticking, browning, heaping for yellowing and the like in the traditional processes are eliminated; the produced finished tea has beautiful shape, sweet and mellow taste, pure aroma and bright green color and achieves a higher quality grade.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a tea primary preparation method. Background technique [0002] China is the hometown of tea and the first country to discover and utilize tea. Yunnan is the origin of tea trees in the world. Dedicate tea, a healthy drink, to people all over the world. Tea leaves spread from the place of origin to countries all over the world. After a long period of development, a variety of teas have been produced, making tea, together with coffee and cocoa, one of the most refined beverages. Tea is one of the three major beverages in the world, and it is also a traditional bulk export commodity in my country. [0003] Tea contains more than 500 kinds of chemical components, many of which have very beneficial effects on human health. Gu Yuanqing in the Ming Dynasty described the effects on the human body more comprehensively. The book said: "People drink real tea, which can quench thirst, elim...

AI Technical Summary

Problems solved by technology

[0004] At present, the initial production process of fried green tea is basically the same, which is divided into three steps: killing, rolling and drying. Due to some irrationality in the processing process, it is difficult to control the quality of the product, and the finished tea is not green enough in color and has a mixed aroma. , the taste and taste are poor, and the shape of the product is not beautiful enough to meet people's higher requirements for fried green tea.

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