Processing technology of tea leaves

Abstract

The present invention discloses a processing technology of tea leaves. The processing technology comprises the following steps: (1) tea leaf picking; (2) green leaf cooling; (3) withering; (4) rolling; (5) shaping; (6) drying; and 7) purifying: raw tea is prepared into the finished product by selection by winnowing, screening and non-tea impurity picking out. The processing technology ensures highquality and high efficiency of tea leaf processing, particularly improves color, fragrance, taste and shapes of "green leaf yellow and green liquid" of the tea leaves and quality of leaf bottoms, increases the yield of the prepared tea and improves the quality of the tea leaves. The tea leaves processed by the method are neatly shaped; dry tea is covered with white hairs; spiral-shaped tea is like silver beads; needle tea is like silver needles; the tea leaves are fragrant and mellow in taste, lasting in delicate fragrance, mellow in taste and sweet in aftertaste; tea water is moist in mouthfeel; the tea liquid is yellow, green, bright and clear; and the tea leaves are resistant to brewing for a long time, relatively high in amino acid content and low in tea polyphenol content, at the same time also contain active enzymes necessary for human body, have very good anti-viral immune functions and can be preserved for 10 years under normal temperature without deterioration.

Description

technical field [0001] The invention relates to a tea processing technology. Background technique [0002] Tea has high amino acid content, complete buds, golden dry tea, fresh taste, light aftertaste, bright yellow-green soup, jade-white bottom taste, etc. It is like black tea but without fermentation, rich and clear Its characteristics, because of its tight roll shape compared with traditional crafts, thicker soup flavor and thicker soup color, it is a special treasure among teas in my country. With the continuous deepening of people's research on the health care function of tea and the enhancement of people's interest in health care, tea has gradually become a fashionable tea drink at home and abroad with its unique flavor. At present, the general process of tea processing is as follows: (1) Commonly used: picking fresh tea leaves, not frying, kneading, not baking, and drying the finished product in the shade; (2) The method is: pick the tea tips that meet the requirement...

AI Technical Summary

Problems solved by technology

However, the color, aroma, taste, shape and quality of the finished tea leaves are different, resulting in differences in the quality of each batch of tea, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves The quality of the tea leaves varies greatly