Processing technology of low-fluoro-content Tibetan tea

Abstract

The invention relates to the technical field of low-fluoro-content Tibetan tea processing, and discloses a processing technology of low-fluoro-content Tibetan tea. The processing technology of the low-fluoro-content Tibetan tea comprises the following steps: S1, picking tender tea leaves, namely selecting tea trees which are older than 25 years, picking tea leaves with one bud and four leaves or five leaves which are within a growth cycle of 20 days; S2, carrying out withering treatment, namely putting the picked tender leaves into a withering tank, and carrying out hot-air withering at 30-50DEG C for 2 hour; S3, carrying out high-temperature fixating, dewatering and stem-removing, namely putting the withered tea leaves into a special fixation machine so as to be subjected to continuous stir-frying at 280-320 DEG C for 450 minutes so as to control the water content at 25%, thereby separating leaves from stems; S4, removing thick stems, namely removing think stems separated from the leaves by using an air-selecting machine, and retaining 15% of thin stems; and S5, sequentially carrying out steaming and rolling, namely putting the tea leaves after the primary selection into a steamdrum at 130 DEG C, and carrying out steaming for 5-8 minutes. The processing technology of the low-fluoro-content Tibetan tea is capable of solving the problems of relatively high fluorine content oftraditional Tibetan tea and low quality of Tibetan tea prepared by conventional processing technologies.

Description

technical field [0001] The invention relates to the technical field of low-fluorine Tibetan tea processing, in particular to a processing technology of low-fluorine Tibetan tea. Background technique [0002] With the development of social economy and the increase of people's awareness of health care, people began to rack their brains to find things that have a health care effect on the human body. Of course, they first searched for food and beverages. [0003] As a result, a large number of people found that "Tibetan tea" is a good health drink. The reason is very simple: because the facts of thousands of years have proved that the Tibetan compatriots in the plateau "would rather go without food for three days than without tea for one day." ", which further shows that "Tibetan tea" contains: anti-radiation, supplement vitamins, supplement trace elements, help digestion, reduce fat and relieve greasy special substances. However, the traditional Tibetan tea processing technol...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a processing technology for low-fluorine Tibetan tea, which has the advantage of reducing the fluorine content of Tibetan tea, and solves the problem that the traditional Tibetan tea has a high fluorine content, and the quality of Tibetan tea obtained by the processing technology is not good. high problem