Tea withering device based on light-emitting diode (LED) light source, and withering method of tea withering device

Abstract

The invention relates to a tea withering device based on a light-emitting diode (LED) light source, and a withering method of the tea withering device. The withering method comprises the steps of flatly laying fresh tea on a conveyor belt, wherein the spreading thickness of the fresh tea is controlled to be 5-50mm; blowing hot wind with temperature of 30 DEG C by a hot-blast device, and carrying out natural spreading treatment for 0.5h to remove the water on the surface of the tea; controlling the temperature of a light withering environment to be 25-30 DEG C and the relative humidity of the light withering environment to be 60-70%; setting the distance between an LED lamp band and the tea to be 100-400mm; starting a stepping motor, and conveying the tea to the parts just under withering devices based on the LED light sources having different characteristic spectrums by the conveyor belt; controlling a spectrum adjusting module by a control unit to enable photosynthetic active radiation to be equal to 100-600mu mol.m<-2>.s<-1>, and controlling the irradiation time to be 0.5-3.0 hours; opening a power module, and irradiating the tea by the withering devices based on the LED light sources; after illumination, continuously withering until the water loss rate of the tea reaches 68%, thereby finishing the withering process. Compared with the traditional hot wind withering technology under the conditions of same temperature and humidity, the withering method is capable of shortening the withering time of the fresh tea by 1.0-2.0 hours; compared with the natural withering, the method is capable of improving the quality of the tea by 1-2 grades.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a tea withering device and a withering method based on an LED light source. Background technique [0002] Oolong tea (Oolong tea) is a kind of high-scented special tea unique to my country. The formation of high-quality fresh leaves depends on good natural environmental factors such as "light, temperature, humidity, and wind". Oolong tea has a strong aroma and a mellow taste. Quality depends on the first process - withering in the sun. According to the traditional tea making experience and a large number of literatures, fresh leaves can not only achieve the effect of water loss by sun drying, but also induce and improve the aroma and taste of tea after fully absorbing the light and heat effects of solar energy. [0003] As we all know, most areas of Fujian Province belong to the mid-subtropical zone, and the spring climate is rainy and humid. In Fujian, April and May are the peak pe...

AI Technical Summary

Problems solved by technology

In order to improve the quality level of tea in rainy weather, overcome the problems of withering, slow water loss and weak tea fragrance in spring rainy days

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