Production technology of green tea

Abstract

The invention discloses a production technology of a green tea. The production technology comprises the procedures such as spreading, initially baking, green leaf scalding, fixation, making strips, drying, refrigerating for curing, enhancing aroma, and packaging. The spreading procedure comprises the steps of: putting the picked fresh new-sprout leaves having one bud with one leaf or one bud with two leaves onto a spreading device until the color of the tea leaves is turning dark, and turning over the fresh leaves during the spreading process. In the technical scheme above, the tea leaves are put into a hopper, then the tea leaves flow into a scalding conveying pipe along with hot water from a spiral discharge port, therefore, each tea leaf is surrounded by the hot water and is uniformly scalded inside the scalding conveying pipe, thereby increasing the scalding effect and shortening the scalding time. Meanwhile, the scalded tea leaves can be quickly dried on a conveying mesh belt, thereby quickly fixing the color of the tea leaves and entering the process of the next procedure.

Description

technical field [0001] The invention relates to the field of tea production equipment, in particular to a production process of green tea. Background technique [0002] Tea, a part of Chinese traditional culture, has been passed down for thousands of years. Tea pursues color, aroma and taste, that is, the color of tea leaves, tea soup, tea bar shape, tea leaves, the aroma of tea soup, and the taste of tea soup. Yuexi Cuilan is produced in Yuexi County in the middle of the Dabie Mountains in Anhui Province. It has the characteristics of connected buds and leaves, stretched into flowers, green color, orchid-like shape, high and long-lasting aroma, light green and bright soup color, mellow and fresh taste, and is well-known at home and abroad. In the new production process of Cuilan in Yuexi, it is necessary to scald the tea leaves. One is to wash away the harmful impurities on the surface of the tea, and the other is to improve the color of the tea, making the tea green and oi...

AI Technical Summary

Problems solved by technology

In this mode of operation, because the tea leaves are piled in the screen, the tea leaves inside cannot effectively contact with hot water, which makes the blanching time too long, the outer part of the tea leaves are over blanched, while the inner tea leaves are under blanched, which seriously affects the fineness of the finished tea leaves; If the sieve is turned, the tea leaves will float on the water surface and cannot be blanched effectively. At the same time, excessive blanching will cause a large amount of beneficial dissolved substances such as tea polyphenols in the tea to be lost, which will affect the quality of the tea.

In addition, the hot water in the hot water tank needs to be replaced regularly, interrupting the production of tea leaves, and the production efficiency of tea leaves is low.

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