High-end high-efficiency narcissus tea making process method for tea sealing and product

Abstract

High-efficiency production process of high-end handmade narcissus tea for sealing tea. The process steps include: (1) Withering, (2) Greening, (3) Roasting, (4) Kneading, (5) Water drying, (6) Refining, its technical features are: the fermentation and standing process is carried out according to the conventional process of Dahongpao tea, which can destroy some cells of the leaves of Narcissus tea greens, thereby promoting enzymatic oxidation. The method is: spread the Narcissus tea greens evenly On the withering tank, during the greening process, the arrayed air knife is manually grasped and placed lightly on the surface of the narcissus tea green, acting on the narcissus tea green on the withering tank, forming evenly distributed tiny needle holes on the leaves of the narcissus tea green, making the narcissus tea green Some cells of the green leaves are destroyed, thereby promoting enzymatic oxidation; the structure of the array air knife is: the air knife is arranged in an orderly manner on the supporting plate, the diameter of the air knife nozzle is 0.03-0.15 mm, and the air pressure is 0.05-3 MPa, the back of the pallet is equipped with a handle, which constitutes the array air knife.

Description

technical field [0001] The invention relates to a Dahongpao tea handmade process and products, in particular to a Dahongpao high-end handmade narcissus tea process and products used for sealing tea. Background technique [0002] Dahongpao tea used for sealing tea must be of good quality. [0003] Dahongpao tea is a kind of oolong tea. Its quality is between green tea and black tea. It has both the strong umami taste of black tea and the fragrance of green tea. The production process of Dahongpao tea can be summarized as follows: withering, greening, roasting, rolling, and drying. Among them, greening is the key process to form the unique quality characteristics of Dahongpao tea, and it is the key process to establish the aroma of Dahongpao tea. and the basis of taste. [0004] 1. Withering: withering refers to the cool green and sun-dried green in the oolong tea area. Part of the water is released through withering, which improves the toughness of the leaves and facil...

AI Technical Summary

Problems solved by technology

A bucket of comprehensive greening machine usually holds 400-500 catties of tea greens. During the shaking process, the tea greens are tightly squeezed together, and the tea green leaf veins and tea stems are bent, which is not conducive to water leakage; it plays a role in the formation of tea aroma. The important part of tea green leaves and buds is prone to over-fermentation during the operation of the greening machine; the friction and collision of the tea greens are not uniform during the operation of the greening machine, which leads to great changes in the uniformity and consistency of the greening process. If there is a large deviation, the greening process cannot be precisely controlled, and the quality of the tea produced will of course be much worse.