Tippy tea processing technology

A processing technology, Maofeng's technology, applied in the field of Maofeng tea processing technology, can solve the problems of reducing the quality of finished tea, and achieve the effect of improving quality, increasing stroke, and increasing friction time

Inactive Publication Date: 2017-08-18
FENGGANG XIUGU TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing technologies, many of the old and young leaves are processed together, so that a lot of broken powder will be produced, and the quality of the finished tea will be reduced.

Method used

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  • Tippy tea processing technology

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Experimental program
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Effect test

Embodiment

[0022] The processing technology of the present embodiment includes:

[0023] Picking: Before and after the Qingming Festival, pick one bud and one leaf tea, keep the buds and leaves fresh, complete and even, and do not pick rain leaves, dew leaves, purple buds and leaves, leaves caused by diseases and insect pests;

[0024] Cooling: place the picked tea leaves in a bamboo tray and put them in a cool and ventilated place. The leaf thickness is 2-3cm, which is 2cm in this embodiment, and the spreading time is 6 hours;

[0025] Sorting: Sorting equipment such as figure 1 As shown, a runner 11 is arranged above the plastic plate 10 arranged obliquely, a slideway 13 is provided on the plastic plate 10, and the transmission plate 20 is arranged obliquely, the inclination angle of the transmission plate 20 is smaller than the plastic plate 10, and a A screening plate 30, the screening plate 30 is provided with a flared sieve hole 31;

[0026] Sorting-S1: Pour the cooled tea leaves...

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Abstract

The invention relates to the technical field of tea processing. In order to improved quality of tippy tea, the invention provides a tippy tea processing technology which can perform different processing operations on old leaves and tender leaves. The processing technology comprises the steps of picking, spreading and cooling, killing out, rolling, shaping, kneading and stir-frying and drying and further comprises a sorting step after the spreading and cooling step. The sorting step comprises the following steps: S1, the spread and cooled tea is poured on an obliquely-arranged plastic plate and slides downwards along the plastic plate; S2, the tea is attached to a conveying plate after sliding downwards out of the plastic plate, the conveying plate is arranged to be close to the plastic plate, and an inclined angle of the conveying plate is smaller than that of the plastic plate; S3, the tea attached to the inclined conveying plate falls on a sieving plate under the conveying plate and then falls through sieving holes formed in the sieving plate, and later killing-out operation is performed.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of Maofeng tea. Background technique [0002] Maofeng refers to the tender green tea with thin and tight cords and exposed velvet in the primary processing of green tea. The Maofeng made in the small-leaf region has a thin and tight shape, the velvet is exposed, the buds are bright, the soup is bright, the aroma is high, the taste is mellow, and the bottom of the leaf is bright green; the big-leaf variety is yellow or dark green in color and fragrant. It is thicker, with fat and tender buds at the bottom of the leaves. After the traditional Maofeng tea is picked, it is first spread out, and then the greening-kneading-shaping-kneading-drying-drying process is completed, and finally the finished tea is made. [0003] However, in the finished tea, there are a lot of broken pieces, which causes the quality of the tea to be reduced; after many times of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 杨秀贵
Owner FENGGANG XIUGU TEA CO LTD
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