Ball of small-leaf holly leaves and processing technique

Abstract

The invention relates to the technical field of tea leaf processing, and discloses a ball of small-leaf holly leaves and a processing technique. The processing technique includes the steps of withering, rolling, fermenting, fixation and stir-frying. The stir-frying step includes A, preparing a packaging layer, to be specific, filling cloth bags with iron powder, closing the cloth bags while perforating the cloth bags; B, making a model, to be specific, arranging a second hollow ball inside a first hollow ball, connecting a plurality of tubes between the first hollow ball and the second hollow ball, extending one of the tubes to the outside of the first hollow ball to form a filling port, and setting a valve at the filling port; C, making a carrier, to be specific, filling water through the filling port until the filling port is full, switching off the valve, freezing the model to form the carrier which comprises an ice ball and spikes after the water is frozen; D, making the ball of small-leaf holly leaves, to be specific, covering the ice ball with leaves while piercing the leaves with the spikes, and then covering the leaves with the packaging layer; E, stir-frying. The ball of small-leaf holly leaves is of a hollow structure having porous surface and containing bright-colored leaves.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a small-leaf Kudingqiu tea and a processing technology. Background technique [0002] The production process of tea leaves usually includes withering, rolling, fermentation and frying. The processing process is not complicated. However, when frying tea leaves, due to the high temperature in the drying box, the water in the tea leaves evaporates continuously, and it cannot Timely treatment keeps the tea in a high-temperature and high-humidity environment for a long time, causing the tea polyphenols in the tea to be oxidized enzymatically in contact with air in a high-temperature and high-humidity environment, so that the tea polyphenols become theaflavins, thearubigins or Theabrownin causes the color of tea leaves to turn yellow-green or even reddish-brown, resulting in the loss of tea color. This color is still unsatisfactory to consumers in today's green consumption era, ...

AI Technical Summary

Problems solved by technology

[0002] The production process of tea leaves usually includes withering, rolling, fermentation and frying. The processing process is not complicated. However, when frying tea leaves, due to the high temperature in the drying box, the water in the tea leaves evaporates continuously, and it cannot Timely treatment keeps the tea in a high-temperature and high-humidity environment for a long time, causing the tea polyphenols in the tea to be oxidized enzymatically in contact with air in a high-temperature and high-humidity environment, so that the tea polyphenols become theaflavins, thearubigins or Theabrownin causes the color of tea leaves to turn yellow-green or even reddish-brown, resulting in the loss of tea color. This color is still unsatisfactory to consumers in today's green consumption era, and is widely considered to be a factor of low-end products. Greatly affect the quality of tea

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