Green tea processing technology

Abstract

The invention relates to a processing technology of tea, in particular to a processing technology of green tea. The process includes the following steps: (1) picking fresh leaves; (2) spreading to dry; (3) sun-drying; (4) fixing; (5) kneading; (6) drying. Compared with the traditional green tea processing method, the present invention breaks through the traditional green tea processing, and only performs a short-term air-drying process before finishing. During the drying process, the fresh leaves lose part of the water under the action of light and heat, and the leaf quality becomes soft, which is suitable for subsequent shaking. It can also avoid the burnt smell caused by excessive drum fixing, and it is easier to exert the floral fragrance formed by the tea itself. The final product has a rich and long-lasting floral fragrance, bright apricot-green soup, and a mellow and sweet taste, which solves the problem of low-flavor and astringent taste of middle and low-grade green tea, greatly improves its sensory quality, and significantly improves economic benefits.

Description

technical field [0001] The invention relates to a processing technology of tea, in particular to a processing technology of green tea. Background technique [0002] Because of its green, natural, and health-care features, tea has become a healthy drink that people like, especially the famous green tea, which is more popular because of its drinking value and ornamental value. However, due to the high requirements for fresh leaves, the famous and high-quality tea has a short harvesting and processing time, limited output and high price. Although the output of middle and low-grade green tea in the late stage of spring tea is high every year, the finished tea produced by traditional techniques through the processes of spreading, finishing, rolling, and drying has low aroma, bitter taste, and low price. It is unprofitable to give up processing, resulting in a large amount of waste of medium and low-grade fresh leaf raw materials. Contents of the invention [0003] In order to...

AI Technical Summary

Problems solved by technology

However, due to the high requirements for fresh leaves, the production of famous and high-quality tea is short, and the price is high.

Although the output of middle and low-grade green tea in the late stage of spring tea is high every year, the finished tea produced by traditional techniques through the processes of spreading, finishing, rolling, and drying has low aroma, bitter taste, and low price. Giving up processing without profit, resulting in a lot of waste of medium and low-grade fresh leaf raw materials