Tea leaf processing method

Abstract

The invention belongs to the technical field of tea leaf processing, and particularly discloses a tea leaf processing method. According to a fixation method adopting gas protection, the condition that tea leaves are not sticky during stir-frying and fixation is guaranteed, and besides, the probability that the tea leaves are broken in the stir-frying process is reduced. In addition, in the method, strip tidying and removing of sharp ends can enable the tea leaves to be subjected to shaping treatment, so that the tea leaves are similar to orchids in shape and are different from conventional tea leaves, the surfaces of the tea leaves are smooth and bright after the tea sharp ends are removed, and the quality of the tea leaves is greatly improved. The process of drying for the second time is quick and high-efficient, and high temperature aroma-increasing is performed, so that the dehydration standard of appropriately storing the tea leaves can be achieved, and besides, the fragrance is richer and lasts long. After sieving and classifying are performed, the quality of the tea leaves is guaranteed. Under favorable environment that the tea leaves are spread, an enzyme system reaction is similar to hydrolyzing, so that massive fragrance substances are generated in the tea leaves, and a foundation is established for the taste, the fragrance and the quality of tea soup.

Description

technical field [0001] The invention belongs to the technical field of tea processing. Background technique [0002] The wild species of tea are found in the mountainous areas of the provinces south of the Yangtze River in China. They are small trees, small-leaved tea trees, and the leaves are 3 to 4 cm long. Tea leaves are shrubs or small trees with glabrous twigs. Leaves are leathery, oblong or elliptic, with blunt or sharp apex, cuneate base, shiny upper surface, glabrous or pilose at the beginning, serrated edges, petiole glabrous. Flowers white, petiole sometimes slightly longer; sepals broadly ovate to round, glabrous, persistent; petals broadly ovate, base slightly conjoined, back glabrous, sometimes pubescent; ovary densely white haired; style hairless. Capsules 3-globose or 1-2 globose, 1.1-1.5 cm high, with 1-2 seeds per bulb. The flowering period is from October to February of the following year. [0003] The patent with the authorized notification number CN1...

AI Technical Summary

Problems solved by technology

[0003] The patent with the authorized notification number CN102396609B discloses a processing method of white tea. However, this method still uses an old method to process tea leaves, and the obtained tea leaves cannot meet modern requirements for tea quality in terms of color, aroma, taste, and shape. Famous and excellent requirements, so the existing technology has the problem of low processing quality

Images