Method for preparing green tea from tea leaves plucked in afternoon

Abstract

The invention discloses a method for preparing green tea from tea leaves plucked in the afternoon. The method comprises the following steps: 1) plucking tea leaves at 2 to 6 o'clock in the afternoon;2) spreading for cooling; 3) enzyme deactivation; 4) spreading for cooling; 5) mellowing; 6) rolling; 7) drying; 8) spreading for cooling; 9) flavor improvement in the next day: performing flavor improvement at 77 DEG C for 58 min, taking out the tea leaves, then performing flavor improvement at 127 DEG C for 33 min after 5 to 10 h, taking out the tea leaves, and finally carrying out flavor improvement at 137 DEG C for 13 min after 5 to 10 h, wherein in the last flavor improvement operation, the door of a flavor improvement machine is opened and closed five to eight times, the door is immediately closed after opening each time, and opening and closing are performed once every 1 to 2 min; 10) spreading for cooling; and 11) packaging and warehousing. The tea prepared by using the method hasthe characteristics of a good color, the combined flavor of chestnut flavor, tender corn water flavor and Milanxiang flavor, brewability, etc.

Description

technical field [0001] The invention relates to a method for picking afternoon tea leaves to make green tea, and belongs to the technical field of tea making and processing. Background technique [0002] Green tea is the earliest tea in history. The processing of green tea can be simply divided into three steps: finishing, rolling and drying. In the existing tea making process, many tea factories mix and fry the tea leaves picked on the same day. The problem with this method is: due to the different weather conditions in the morning, noon and evening, The attached dew is also different, so if the same process of drying, frying, and aromatherapy is used to fry, the taste will be impure and the taste will be mixed. In addition, the existing process of increasing aroma is generally carried out at 90°C for 1 hour, and then at 130°C for 35 minutes. The problems are: 1. The temperature of the aroma enhancer is not high enough to make the green tea not resistant to brewing, and ...

AI Technical Summary

Problems solved by technology

In the existing tea making process, many tea factories mix and fry the tea leaves picked on the same day. The problem with this method is: due to the different weather conditions in the morning, noon and evening, The attached dew is also different, so if you use the same process of drying, frying, and aromatherapy to fry, the taste will be impure and the taste will be mixed.

In addition, the existing process of increasing aroma is generally carried out at 90°C for 1 hour, and then at 130°C for 35 minutes. The problems are: 1. The temperature of the aroma enhancer is not high enough to make the green tea not resistant to brewing, and there will be no tea fragrance after brewing for 3 to 4 times; 2. The temperature in the aroma enhancer is high, which may easily cause the tea to deteriorate; 3. The fragrance is not strong , no scent of honey orchid, chestnut, tender corn water

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