Processing method of Shucha early buds

Abstract

The invention provides a processing method of Shucha early buds. The processing method comprises the following steps: (1) picking tea leaves in tea areas of Western Anhui from the end of March to the last ten-day period of April, wherein the standard is that one leaf has one bud in early development; (2) sorting the tea leaves which are freshly picked, then removing impurities, putting the tea leaves into purified water for washing, then fishing out the tea leaves, draining off moisture on the surfaces of the tea leaves, then putting the tea leaves into a fresh-keeping storehouse and preserving for 4 hours; (3) taking out the tea leaves in the fresh-keeping storehouse, putting the tea leaves into warm water and immersing for 10 minutes, then taking out the tea leaves and conveying the tea leaves into a rolling machine to be subjected to rolling treatment; (4) taking out the rolled tea leaves and putting the tea leaves into a low-temperature cold air dryer, wherein the temperature of cold air is 5-10 DEG C; treating the tea leaves until the moisture of the tea leaves reaches 22%-23% and taking out the tea leaves; (5) carrying out manual rolling and carding on the tea leaves dried by the cold air, conveying the tea leaves into a tea leaf drying machine and carrying out primary drying, and pinching the tea strips into powder by hands when the temperature of a drying drawer of the drying machine reaches 60-70 DEG C, wherein the moisture content is 6.5%; and (6) spreading and cooling the tea leaves, which are subjected to the primary drying, for 6-24 hours, and drying for one time until the moisture content of bud leaves reaches 4%-6%, then stopping drying and packaging and storing after the tea leaves are slightly cooled.

Description

technical field [0001] The invention relates to the technical field of green tea processing, in particular to a processing method for Shu tea early buds. Background technique [0002] Drinking tea is a traditional Chinese tea culture. At present, there are many varieties of tea such as black tea, green tea, oolong tea, scented tea, etc., and their grades vary greatly due to differences in raw materials and processing methods. Green tea is a non-fermented tea variety, and its tea polyphenol oxidation degree is zero or close to zero. Although green tea has a natural shape, is elegant and refreshing, and is deeply loved by some people, the slightly bitter taste of green tea and mild irritation to the human gastrointestinal tract have always been the defects that green tea cannot get rid of. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method for Shucha early buds with simple operation and good tea q...

AI Technical Summary

Problems solved by technology

Although green tea is natural in shape, elegant and refreshing, and is loved by some people, the slightly bitter taste of green tea and mild irritation to the human gastrointestinal tract have always been the defects that green tea cannot get rid of.