Processing method of Cuixiang tea

Abstract

The invention discloses a processing method of Cuixiang tea. The method comprises five steps of performing spreading for cooling, performing fixation, performing strip tidying, performing depilation, performing drying and performing flavor distilling. Fixation is performed through microwaves and light waves, and drying and flavor distilling are performed, so that the breakage rate of tea leaves can be reduced, complete tea leaves can be guaranteed, and the natural color of the tea leaves can be maintained; besides, the microwaves and light waves are used, so that tea leaf cells can be consistent in crushing degree from inside to outside, core buds are completely ripe, the situation that tea soup is jade green in color and rich in fragrance can be guaranteed, and compared with the Cuixiang tea made by a conventional method, the Cuixiang tea is free from raw green taste and is more resistant to brew; in the depilation process, wind is reinforced for blowing the tea leaves, so that fine long hairs are thoroughly separated from the tea leaves, heating is avoided, the situation that the fine long hairs are attached to the tea leaves due to heating in the depilation process is avoided, and emerald green buds become crisp, are colored or broken.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for processing emerald green tea. Background technique [0002] Cuiya tea is mainly produced in Meitan, Guizhou Province, China, so it is also known as Meitan Cuiya tea. It is flat and smooth in shape, resembling a sunflower seed. It is famous for its floral fragrance, mellow and refreshing taste, sweet aftertaste, bright yellow-green soup, and even green leaves at the bottom. [0003] At present, in the processing of green bud tea, the greening is mainly done by a single drum or microwave, which often causes scorched and incomplete killing, which affects the quality of dry tea; using a single microwave greening, the output is low, and it cannot meet the needs of large-scale production. Need; after finishing, the green leaves are directly put into the slitting machine or multi-purpose machine for shaping, because the tea green buds and leaves are inconsistent in...

AI Technical Summary

Problems solved by technology

[0003] At present, in the processing of green bud tea, the greening is mainly done by a single drum or microwave, which often causes scorched and incomplete killing, which affects the quality of dry tea; using a single microwave greening, the output is low, and it cannot meet the needs of large-scale production. Need; after finishing, the green leaves are directly put into the slitting machine or multi-purpose machine for shaping, because the tea green buds and leaves are inconsistent in length and length, and the shape is done without grading, the buds and leaves are not evenly heated, When making the shape, the force is different, the shape of the finished tea is not uniform, the flatness is poor, and there are many pieces; after the green bud tea is removed, the commonly used methods of aromatherapy are multi-purpose machine aromatherapy, drum aromatherapy, and chain plate drying Machine aromatherapy, the principle of aromatherapy in the above methods is to heat the product from the outside to the inside, and the aroma formed is superficial, and the aroma is not long-lasting

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