A kind of white jade snail tea processing method

Abstract

The invention relates to a processing method of white jade snail tea. The processing method is as follows: firstly, the raw materials are graded and picked in batches according to the special grade, first grade and second grade grades, and then the fresh leaves are processed, spread and turned over, and then the green leaves are killed. Machine finishing, kneading machine according to "light, heavy, light" to carry out "slow, fast, slow" sequential pressurization and decompression kneading, and then dry the hair to 50% dry, double pot Quma machine shaping and frying until the shape is curled like a snail , initially baked to 90% dry, then fully dried to enhance the fragrance, until the moisture content in the tea leaves is less than or equal to 6.5%, sorting, inspecting and packaging according to the special grade, first grade and second grade products to obtain the finished white jade snail tea; process It is easy to control, prevents the oxidation of polyphenols, can retain the nutrients and aroma of tea leaves after picking to the greatest extent, improves the concentration of tea taste, adopts graded sorting processing, and can be processed in large batches, with good uniformity and shape of tea strands. It is beneficial to increase the output of special-grade tea, and the output can be increased by more than 30%.

Description

technical field [0001] The invention relates to a processing method of white jade snail tea, which belongs to the technical field of tea processing methods. Background technique [0002] my country is the birthplace of tea, and tea is one of the traditional crops in our country. Among them, Yuluo tea is a famous green tea, including Yuluowang and Biluochun, which all belong to the variety of Yuluo. It is revealed that the fragrance is high and long-lasting, and the taste is fresh and sweet. It has the quality characteristics of the famous green tea "three greens", namely green appearance, green soup color, and green leaf bottom. It is produced in Yunnan, Suzhou Wuzhong District, Zhenjiang Longshan and other southwestern regions. It contains Tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory, which are beyond the reach of other teas. [0...

AI Technical Summary

Problems solved by technology

It is usually identified by looking, smelling, touching, and tasting, that is, looking at the shape, color, smelling the aroma, feeling the way, and tasting the soup; in addition to the factors of the tea raw materials themselves, an effective tea-making process will greatly affect the quality of the tea. , the traditional white jade snail tea processing technology is completed by: mainly shaking, stir-frying with both hands, so as to remove and shake; kneading: while shaking, while frying, while kneading, the leaf cells are broken and kneaded into curls As the water content of tea leaves decreases, cords are gradually formed, and manual operation is basically adopted. Due to the different levels of proficiency in manual tea making and the degree of twisting, the quality of tea batches cannot be guaranteed, and mass production cannot be guaranteed. Instead, mechanized processing is used. It is difficult to control the artificial process well, and the temperature control is not suitable, which will affect the quality of white jade snail tea, resulting in the loss of water and nutrients, the curly shape of jade snail tea is difficult to control, and the health care effect is lost. Different conditions lead to different grades and qualities of tea leaves. If the tea is made uniformly, the output of super-quality Baiyuluo tea will be greatly affected, and the tea will have light taste, unclear soup color, and edge streaks, etc.

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