Processing method of green tea

Abstract

The invention relates to a processing method of green tea. The processing method comprises the following steps of (1) tedding fresh leaves; (2) performing fixation; (3) performing resurgence; (4) performing twisting; (5) performing shaping; (6) performing cooling; (7) performing drying; (8) performing cooling once again, and performing drying; and (9) performing careful selection and performing packaging. According to the processing method disclosed by the invention, a fixation manner combining infrared rays and microwave waves is adopted, so that the fixation time is short and uniform, leaves are complete, and little chlorophyll is lost; and besides, the problems that according to a conventional green tea processing technology, leaves and leaf stems are not uniform in fixation, little chlorophyll is lost and enzyme sterilization is not thorough can be solved. According to the processing method disclosed by the invention, a special fixation manner is adopted, and technological steps of performing later-stage resurgence, performing shaping, performing drying twice, performing drying twice and the like are combined, so that the produced green tea is compact in shape strips, green and moistening in color, high and refreshing in internal fragrance, rich, mellow, fresh and brisk in taste, clean in tea soup color, fine, tender, thick and soft in leaf bases, and excellent in product.

Description

technical field [0001] The invention relates to the field of tea production and processing, in particular to a green tea processing method. Background technique [0002] Green tea is one of the main teas in China. The color of the tea leaves and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Green tea is made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. The processing of green tea is to take the new leaves or buds of the tea tree, without fermentation, and make them through the process steps of killing green, shaping, drying and so on. [0003] Fixing is a necessary step in green tea processing. Its function is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh...

AI Technical Summary

Problems solved by technology

The temperature of microwave curing is 155-160°C, and the curing time is 40-50 seconds. After microwave curing, the moisture content drops to about 50%, which reduces the heat load of subsequent freeze-drying. Freeze-drying solves the problem of incomplete dehydration in microwave curing. , to overcome the disadvantages of low speed, long time and high energy consumption of single-use freeze-drying

However, the water content of this process is relatively high after microwave deenzyming, which is easy to cause the enzymatic oxidation to be too high, and after deenzyming, freeze-drying, infrared extraction and other process steps are required, resulting in a large loss of chlorophyll