A processing process of Dayoucha

Abstract

The invention relates to a processing process of Dayoucha. The Dayoucha is prepared by process steps of withering, stacking, blending and mist spraying, fixing, rolling, deblocking, re-rolling, drying, bagging, ageing, steaming, shaping, low-temperature drying, and the like. According to the process, green tea leaves are put into a withering tank, and subjected to ventilation at 15-30 DEG C for 4-6 h; and then surfaces of the green tea leaves are wetted through mist spraying in a fixation step. In the high-temperature fixation step, water mist evaporates to form steam, the penetrating power of the steam is high and the steam can penetrate epidermis cells of tea stems to allow heat to be acted on active enzymes in the tea stems, thus deactivating the enzymes to achieve a fixation objective. In addition, the steam permeates a fixation barrel so that leaf surfaces are protected from edge coking due to fast water losing caused by overhigh temperature. The enzymes in the tea leaf stems can be completely deactivated, and leaf margin cells are protected from coking and withering and yellowing, and therefore tea leaves of the Dayoucha is uniform in fixation, the fixation quality is increased and quality is better.

Description

technical field [0001] The invention relates to a processing technology of camellia oleifera. Background technique [0002] Now the ethnic minorities in Southwest China have a diet called camellia oleifera, which is becoming more and more widely known and loved by people. Camellia oleifera tea greens are generally picked with one bud and three or four leaves, and they are uneven. During the greening process, because the leaves of the tea leaves are relatively mature and the water content in the leaves is relatively low, the tea leaves are prone to scorching when heated at high temperature. The tea stalks have long internodes and thick tea stalks, and it is difficult for the temperature to quickly penetrate the epidermis and completely kill the enzyme activity in the tea stalks. In the original process, the green tea is directly greened after being spread for about 2-4 hours. The finished tea is bitter and the tea leaves are not evenly greened, resulting in low quality tea. ...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: to improve the de-greening process in view of the disadvantages of uneven de-greening and bitterness of the tea leaves in the existing Dong nationality's oil-tea processing process, and to provide a processing technology of the oil-tea oil, so that the entire tea leaves of the oil-tea are evenly de-greened and the quality is high. better

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