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Method for removing tea leaf fluffs
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A technology of tea and fluff, which is applied in the field of tea processing, can solve the problem of high fluff content and achieve the effect of reducing the content of fluff
Inactive Publication Date: 2017-12-15
三江侗族自治县布央茶业有限责任公司
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
[0004] The invention provides a method for removing fluff from tea leaves, which can solve the problem of high fluff content in tea leaves produced by traditional tea processing techniques
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] Embodiment 1——The method for removing tea leaf fluff
[0021] It includes the following steps:
[0022] A. Spread the picked tea leaves and dry the surface moisture;
[0023] B. Put the dried tea leaves in step A into the greening equipment, and add silica gel particles at the same time, heat to 200°C to carry out the greening process; wherein, the amount of silica gel particles is 1% of the quality of the tea leaves;
[0024] C. After the greening process of step B is finished, the tea leaves that have been greened together with the silica gel particles are subjected to arranging and shaping processes;
[0025] D. Spread the tea leaves obtained after the step C stripping and shaping process together with the silica gel particles in a single layer on a horizontally placed gauze, and then use 90°C hot air to dry the tea leaves from top to bottom;
[0026] E. Separate the tea leaves obtained by drying in step D from the silica gel particles, and put the separated tea le...
Embodiment 2
[0028] Embodiment 2——The method for removing tea leaf fluff
[0029] It includes the following steps:
[0030] A. Spread the picked tea leaves and dry the surface moisture;
[0031] B. Put the dried tea leaves in step A into the de-enzyming equipment, add silica gel particles at the same time, heat to 250°C to carry out the de-enzyming process; wherein, the amount of silica gel particles is 10% of the quality of the tea leaves;
[0032] C. After the greening process of step B is finished, the tea leaves that have been greened together with the silica gel particles are subjected to arranging and shaping processes;
[0033] D. Spread the tea leaves obtained after the step C stripping and shaping process together with the silica gel particles in a single layer on a horizontally placed gauze, and then use 80°C hot air to dry the tea leaves from top to bottom;
[0034] E. Separate the tea leaves obtained by drying in step D from the silica gel particles, and put the separated tea...
Embodiment 3
[0036] Embodiment 3 - the method for removing tea leaf fluff
[0037] It includes the following steps:
[0038] A. Spread the picked tea leaves and dry the surface moisture;
[0039] B. Put the dried tea leaves in step A into the de-enzyming equipment, add silica gel particles at the same time, heat to 180°C to carry out the de-enzyming process; wherein, the amount of silica gel particles is 8% of the quality of the tea leaves;
[0040] C. After the greening process of step B is finished, the tea leaves that have been greened together with the silica gel particles are subjected to arranging and shaping processes;
[0041] D. Spread the tea obtained after the step C stripping and shaping process together with silica gel particles in a single layer on a horizontally placed gauze, and then use 120°C hot air to dry the tea from top to bottom;
[0042] E. Separate the tea leaves obtained by drying in step D from the silica gel particles, and put the separated tea leaves into a ga...
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PUM
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Abstract
The invention discloses a method for removing tea leaf fluffs. The method comprises the following steps: spreading the picked tea leaves, and airing the tea leaves until the surfaces of the tea leaves have no moisture; putting the tea leaves in equipment for deactivation of enzymes, and also adding silica gel particles for carrying out the process of deactivation of enzymes; sorting and shaping the tea leaves after deactivation of enzymes together with the silica gel particles; drying the tea leaves together with the silica gel particles; and then, separating the tea leaves from the silica gel particles, and putting the separated tea leaves in a gauze roller for rolling. According to the method disclosed by the invention, mainly by adding the silica gel particles in the preparation processes of the tea leaves, utilizing the friction of the silica gel particles to the tea leaves as well as combining the absorption effect of the silica gel particles to moisture, the friction between fluffs on the surfaces of the tea leaves and the silica gel particles is increased, so that the fluffs can be separated from the surfaces of the tea leaves as much as possible; and by rolling the tea leaves in the gauze roller to separate the tea leaves from the fluffs, the purpose of removing the tea leaf fluffs can be finally achieved.
Description
technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for removing tea fluff. Background technique [0002] Fluff, also known as tea hair, is a layer of fine fluff growing on the back of tea buds. It is an important symbol for judging the tenderness of raw tea leaves. It will appear white after drying. If it is kept from falling off, the tea leaves will appear white, which is white tea. After soaking Finally, the pekoe is still attached to the tea leaves. And in order to improve the soup look of product tealeaves, make it more clear and transparent, the product tealeaves after processing is required to reduce the content of fluff as much as possible. However, under normal circumstances, even if most of the raw tea leaves are twisted, the pekoe falls off and becomes dry, and then undergoes different deep processing, the fluff content in the final product tea leaves is still very high. [0003] For this r...
Claims
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Application Information
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