Novel method used for producing hierochloe odorata type tea

Abstract

The invention discloses a novel method used for producing hierochloe odorata type tea. The method includes the operation steps of spreading, primary drying, heating, dewatering, stem burying, drying, refrigerating for maturing, flavoring and packaging, wherein the step of heating refers to putting tea leaves into a heating device for heating treatment for 50-55s, controlling temperature of hot water to be 90-95 DEG C and conveying the tea leaves after being heated to an air-drying device for air-drying. In the above technical scheme, the tea leaves are thrown into a hopper, the tea leaves and hot water flow out together spirally from a discharging port and then enter a heating conveying pipe, and in this way, each tea leaf is surrounded by the hot water in the heating conveying pipe to be uniformly heated, so that heating effect is improved while heating time is reduced. In addition, the tea leaves after being heated can be quickly air-dried on a conveying net belt, quick positioning of the tea leaves can be realized, and then the tea leaves enter a next process for treatment.

Description

technical field [0001] The invention relates to the field of tea production equipment, in particular to a new method for producing 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 g...

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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