Green tea processing method

Abstract

The invention provides a green tea processing method which particularly comprises the following steps: picking, withering, fixation, winnowing, primary kneading, compound kneading, shaping, primary drying, cooling, stoving and packaging. Through utilization of hot wind fixation, astringent flavor contained in the tea leaves can be effectively removed, tea leaf fragrance can be extracted in the fixation link, and the fragrance is relatively mellow; in the kneading processes, cells on the surface edges of the tea leaves can be broken to be in full contact with oxygen in the baking process, and the delicate fragrance of tea is ensured; particularly the withering process is applied, complex catechin in the tea leaves is subjected to partial oxidation, the astringent flavor of the tea leaves is reduced, the high temperature drying process is applied, the low-melting-point aromatic substance can volatilize relatively quickly, and the fragrance of the tea leaves is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a green tea processing method. Background technique [0002] The utilization of tea has a long history. Tea is one of the daily necessities of our people. In daily life, green tea has become a drink that people pursue. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, including tea polyphenols, catechins, chlorophyll, caffeine, There are also many nutrients such as amino acids and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory, which are beyond the reach of other teas. Green tea is unfermented. China produces the most and drinks the most widely a kind of tea. [0003] Green tea is a kind of tea made from suitable new shoots of tea trees, which are made through typical processes such as greening, rolling, and drying. The picked f...

AI Technical Summary

Problems solved by technology

[0004] Green tea produced by traditional processing technology has a green dry tea color, bright yellow-green tea soup, and retains more polyphenols in tea leaves, especially EGCG. In traditional green tea production, polyphenols basically do not participate in oxidation, and the content of complex catechins High, bitter and astringent taste, the fragrance of tea is poor, but with the continuous improvement of people's living standards, people have higher and higher requirements for the fragrance of tea