Novel tea leaf production process

Abstract

The invention discloses a novel tea leaf production process, and relates to the technical field of tea making. Key points of a technical scheme of the invention are as follows: fresh tea leaves are divided into two groups; the fresh tea leaves are processed through a series of processes of picking, leaf selection, withering, enzyme deactivation, spreading for cooling, primary baking, mixing, rolling, secondary baking, shaping, stir-frying for drying and the like. According to the invention, the proportion of the tea leaves with one bud and one leaf to the tea leaves with one bud and two leavesis controlled; the tea leaves with one bud and one leaf have better color and luster forms; the tea leaves with one bud and two leaves contain more carbohydrates, and are processed twice respectively; polyphenol compounds of the tea leaves can be decomposed in the drying and production processes; the astringent taste of the tea leaves is reduced; meanwhile, damage to chlorophyll in the tea leavesis reduced; the color of the tea leaves can be increased; and the color, aroma and taste of the tea leaves can be better kept.

Description

technical field [0001] The invention relates to the technical field of tea making, more specifically, it relates to a novel tea production process. Background technique [0002] At present, due to the further development of tea drinking culture in society, the demand for tea leaves is constantly increasing, forcing the production of tea leaves to expand year by year. Tea is a popular non-alcoholic drink. The organic chemical components in tea mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, and pectin. Tea is also rich in 11 kinds of minerals such as calcium, potassium, magnesium, manganese, etc. It is an alkaline food, which can help maintain the alkalinity of body fluids and maintain health. The tea leaves are made into different teas from fresh leaves. Aroma and taste. [0003] In China, there are countless types of tea, but after classification, there are six main types, namely green tea, black tea, white tea, yellow tea, dark tea and ...

AI Technical Summary

Problems solved by technology

[0004] However, in semi-fermented tea, such as yellow tea, the tea undergoes a short-term biological reaction with microorganisms, and the components in it are transformed moderately, which can not only retain the original shape of the tea, but also have more nutrients after microbial treatment. Due to the traditional tea ingredients Single, the production process of each part of the tea is consistent, resulting in a relatively single color and aroma of the tea