Preparing and processing technology of green tea

Abstract

The invention discloses a preparing and processing technology of a green tea. The preparing and processing technology comprises the following steps of (1) airing; (2) solarization: putting aired freshtea leaves outside, receiving direct sunlight and carrying out sunning; (3) fixation; (4) cooling; (5) rolling; (6) drying: putting the rolled tea leaves into a dryer for drying treatment, wherein drying treatment is drying the tea leaves twice, the first drying temperature is 135-138 DEG C, the first drying time is 13-15 minutes, the second drying temperature is 122-126 DEG C and the second drying time is 12-13 minutes; and (7) product forming. The prepared green tea is bright and blue green in color and luster, retains original flavor, aroma and taste of the green tea, has a scent of chrysanthemum and is a high-quality green tea.

Description

technical field [0001] The invention belongs to the technical field of tea industry processing, and in particular relates to a green tea preparation and processing technology. Background technique [0002] As one of the main teas in China, green tea ranks first among the six major primary teas in the country. "High mountain clouds produce good tea". Due to the influence of geographical location and regional microclimate, traditionally good tea is often southern or high-altitude tea. area grown. The Jiangbei tea area in my country belongs to the sub-suitable area in the ecological suitability zone of tea trees. Due to the lack of trees around the tea garden and direct sunlight, it lacks the environment of "alpine clouds" in the southern tea area. One process—killing, kills the enzymes that are conducive to the formation of tea aroma, and cannot form the diversified aroma of oolong tea and other teas, resulting in the disadvantages of low tenderness, high phenol-ammonia ratio,...

AI Technical Summary

Problems solved by technology

The Jiangbei tea area in my country belongs to the sub-suitable area in the ecological suitability zone of tea trees. Due to the lack of trees around the tea garden and direct sunlight, it lacks the environment of "alpine clouds" in the southern tea area. One process—killing, kills the enzymes that are conducive to the formation of tea aroma, and cannot form the diversified aroma of oolong tea and other teas, resulting in the disadvantages of low tenderness, high phenol-ammonia ratio, heavy bitterness and astringency, and single aroma.