Processing method for green tea

Abstract

Provided is a processing method for green tea. The method comprises the following steps: spreading and airing are carried out, namely, picked tea leaves are spread and aired; enzyme deactivating is carried out, namely, the tea leaves after spreading and airing is subjected to enzyme deactivating processing, and the enzyme deactivating processing comprises microwave enzyme deactivating processing and steam enzyme deactivating processing; rolling is carried out, namely, the tea leaves after enzyme deactivating is rolled; drying is carried out, namely, the tea leaves after rolling is subjected to drying processing. Through combination of microwave enzyme deactivating and steam enzyme deactivating processing technologies, the defects of uneven penetration, red stalks, red leaves, burnt edges, burst points and the like in a traditional enzyme deactivating technology are overcome, full separation of tea water can be ensured further, bitter taste is reduced, the product flavor is mellow, the freshness degree is high, nutrient components of the tea cannot be lost, and therefore the purpose of raising the tea quality is achieved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a green tea processing method. Background technique [0002] Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, keeping the tea leaves green, and then rolling and drying. The dry tea color and the brewed tea soup and the bottom of the leaves are green The main tone, hence the name green tea, has the characteristics of "clear soup with green leaves, strong astringent taste". Because green tea has not been fermented, it retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. As one of the main teas in China, green tea has an annual output o...

AI Technical Summary

Problems solved by technology

Among them, the heat transfer method of frying, baking and steaming is from outside to inside, which is prone to shortcomings such as inconsistent greening and penetration, red stalks and red leaves, burnt edges, etc., which affect the color, aroma and quality of tea. Nutrients are damaged and lost more, and the quality of tea leaves is reduced; although the quality of leaves is good, the color is green, and the time for curing is shortened by ordinary microwave curing, but because microwave curing is performed under normal pressure, the boiling point of water is high, and the water in tea leaves evaporates. The speed is slow, and due to the high temperature of greening, the amino acids, vitamin C, chlorophyll and aroma substances in the tea are seriously damaged, and the nutrients in the tea are lost.

In addition, the existing microwave degreening process makes the aroma, taste and color of the tea leaves insufficient, and the green tea after degreening is easily crushed and cannot be curled into strips, so the quality is not good

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