Hierochloe odorata type tea preparation process

Abstract

The invention discloses a hierochloe odorata type tea preparation process including the operation steps of spreading, initial baking, boiling, water removing, strip tidying, drying, refrigerating, ageing, aroma enhancing and packaging. According to boiling, the tea after initial baking is arranged in a boiling device for boiling treatment for 50 to 55 seconds, the temperature of the hot water is controlled to range from 90 to 95 DEG C, and tea is conveyed to a drying device for drying after boiling. According to the technical scheme, the tea is arranged in a material hopper, the tea and the hot water flow into a boiling convey tube from the same spiral discharging port, the tea can be surrounded by hot water and boiled evenly in the boiling convey tube, the boiling effect can be improved, and the boiling time can be shortened; meanwhile, the boiled tea can be dried on a convey belt rapidly, the color of the tea can be fixed rapidly, and the tea can be treated in the sequential procedure.

Description

technical field [0001] The invention relates to the field of tea production equipment, in particular to a production process of Maoxiang type 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 gree...

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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