Preparation process of green tea

Abstract

The invention relates to a preparation process of green tea. The preparation process sequentially comprises the processes of material selecting, washing, enzyme deactivation, fixation, secondary rolling, triple drying, and shaping, wherein the secondary drying process is carried out after the secondary rolling is finished and comprises the concrete steps of drying at the temperature of 130-150 DEG C and with the large air volume by using a dryer, and overturning while drying; and the three-time drying processes are all finished under a low-oxygen or oxygen-free condition. After the process is adopted, the shape of the green tea is curled as a whorl, and the green tea is jade green in color and luster, round and compact in particle, capable of being shown like pekoe slightly, pure in fragrance, fresh and strong in taste, clear and bright in decoction color and complete in leaf base.

Description

technical field [0001] The invention relates to a processing method of tea beverage, in particular to a green tea manufacturing process. Background technique [0002] The preparation method of tea leaves in the prior art sequentially includes the steps of material selection, finishing, secondary rolling, secondary baking, shaping, etc., but in this production process, due to the long-term The mechanical rolling and roasting of the tea leaves will destroy the shape, color, taste and nutritional components of the tea leaves. When brewing in hot water, the color and aroma of the tea leaves will be greatly affected, and the appearance will also be affected. "Biluochun" uses a double-boiler quhao machine to produce only bar-shaped green tea. [0003] In addition, if the sorted tea leaves are not washed, it is difficult to guarantee the cleanliness of the tea leaves. Ordinary tea leaves have not been treated with inactivating enzymes, which is not conducive to the storage of tea...

AI Technical Summary

Problems solved by technology

[0002] The preparation method of tea leaves in the prior art sequentially includes the steps of material selection, finishing, secondary rolling, secondary baking, shaping, etc., but in this production process, due to the long-term The mechanical rolling and roasting of the tea leaves will destroy the shape, color, taste and nutritional components of the tea leaves. When brewing in hot water, the color and aroma of the tea leaves will be greatly affected, and the appearance will also be affected. "Biluochun" uses a double-boiler quhao machine to produce only bar-shaped green tea

[0003] In addition, if the sorted tea leaves are not cleaned, it is difficult to guarantee the cleanliness of the tea leaves

Ordinary tea leaves have not been treated with enzymes, which is not conducive to the storage of tea leaves and is not conducive to ensuring the quality of tea leaves

[0004] Chinese patent CN 101028022 B "A Method for Making Green Tea" discloses a method for molding and drying green tea. This technical solution can produce tea leaves with better color, aroma and appearance, but all operations are performed under high oxygen content. Under environmental conditions, the beneficial chemical components in green tea are seriously lost