Production method of maofeng

Abstract

The invention discloses a production method of maofeng. A specific method of operation comprises the steps of hot air withering: picked fresh leaves are uniformly and thinly spread in a withering trough, wherein the thickness of the spread leaves is not less than 10cm, the withering temperature is 60 to 70 DEG C, the withering of the fresh leaves is enabled to be uniform, compared with the picked fresh leaves, the water loss of tea is 20 to 25 percent in percentage by weight; hot air deactivating: fresh leaves treated by hot air withering are put into a cylinder deactivatingmachine, wherein the temperature of a cylinder is 350 to 380 DEG C, the deactivatingtime is 3 to 5s; then sorting, rolling, deblocking, tea strip tidying for the first time, tea strip tidying for the second time, drying for the first time, spreading and airing and drying for the second time are performed in sequence, technological parameters of production process steps are reasonably designed, and the influence on aroma and quality of taste of the maofeng is effectively avoided; the sequence of operation steps of the maofeng is reasonably designed, a hot air deactivatingstep is performed after hot air withering is treated, enzymatic oxidation of TP (tea polyphenol) and the like in the fresh leaves is inhibited, and the effect of improving maofeng tea quality is achieved.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to the processing of Mao Feng. Background technique [0002] Maofeng, also known as Maojian, is a general term for delicate roasted green tea, which belongs to a kind of green tea. The Maofeng made in the small-leaf region has a thin and tight shape, the hairs are exposed, the buds are bright, the soup is bright, the aroma is high, the taste is mellow, and the bottom of the leaves is bright green; It is yellow or dark green, with a strong fragrance, and the leaves are fat and tender with buds exposed. [0003] The traditional Maofeng tea processing technology is: picking and spreading fresh leaves, killing and kneading, initial drying, extraction, and re-drying. This process can basically adapt to production and improve the production efficiency of traditional Maofeng tea, but there are also the following defects, ( 1) The problem of thermal inertia in the drum fixation m...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of production method of Mao Feng in order to solve the above-mentioned technical problem, by setting the process parameter in the finishing process, the finishing time is 3-5s, solves the problem of thermal inertia existing in the drum finishing machine, and burnt edge occurs , scorched leaves, and red stalks, the quality of greening is not high, and the quality of tea leaves is reduced; by setting the process parameters of each step in the production process, it can effectively prevent the aroma and taste of Maofeng from being too high or too low. Influence; by rationally designing the sequence of Maofeng production process steps, after hot air withering treatment, the hot air fixation process is carried out, and the oxidase activity in fresh tea leaves is destroyed and passivated by high temperature, and the tea polyphenols in fresh leaves are inhibited. The enzymatic oxidation of Maofeng tea leaves emits a green odor, which has a good effect on improving the quality of Maofeng tea