Method for processing green tea

Abstract

The invention provides a method for processing green tea. The method includes particular steps of (1) picking, (2) withering, (3) enzyme deactivating, (4) cooling, (5) rolling, (6) strip sorting, (7) primary baking, (8) secondary baking and (9) refining and classifying. The method has the advantages that the quality of the green tea can be guaranteed, and the yield and output value of the high-grade green tea can be increased; green tea products manufactured by the aid of the method are purely natural, comprise uniform strips and obvious tips and have dark green, clear, glossy and bright liquor colors, fragrant, strong, delicate and durable aroma, mellow taste, fresh and brisk after-taste, light green and bright leaf bases and intact bud leaves; the shortcoming of slight bitter sense when people drink existing green tea liquor can be overcome; the green tea can be stored at the normal temperature for five years without deterioration, and effects of clearing heat, inducing diuresis, eliminating phlegm and moistening dryness can be realized by the green tea.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method of green tea. Background technique [0002] China is the hometown of tea, and the history of drinking tea and planting tea trees has reached thousands of years. China has a vast tea area, rich varieties of tea trees, complex processing techniques, and numerous products with their own characteristics. The production process of tea leaves, in addition to the traditional six major teas (white tea, green tea, black tea, yellow tea, green tea, dark tea), reprocessed tea is also a major tea category for tea production. Scented scented tea in reprocessed teas is made from basic teas such as green tea or black tea, scented with fragrant flowers, and made by using the adsorption of tea leaves to absorb the scent of flowers. [0003] The production of Chinese scented tea began in the Southern Song Dynasty and has a history of more than 1,000 years. According...

AI Technical Summary

Problems solved by technology

Stir-frying can improve the drying speed, but it is easy to produce a burnt smell due to the juice sticking to the wall of the pot, which will affect the aroma and color of the tea. Generally, most of the water is dried first, and then fried dry, so that the pot will not be burnt, and it will still It can increase the aroma of tea, but the multi-step processing is cumbersome

Drying and sun-drying can keep the original aroma and color of tea leaves to the greatest extent, and drying is more efficient than sun-drying, but both have a light fragrance, and there is no strong fragrance after frying.

[0006] At present, green tea either adopts a cumbersome step-by-step drying process in order to obtain a strong fragrance, or adopts drying in order to simplify the process and take into account efficiency, but the aroma is light, and it is necessary to obtain color, aroma, taste, shape and other aspects that meet the requirements of modern tea. It is not easy to produce green tea with high quality and high quality requirements