Processing technology of high-quality green and shapely green tea

Abstract

The invention relates to the technical field of tea processing and particularly relates to a processing technology of two varieties of high-quality green tea. The technology comprises preparation of green and shapely bud tea and green and shapely Maofeng. The technology for the green and shapely bud tea comprises: pre-picking of raw materials, green tea spreading and airing, enzyme deactivation, dehydration, fragrance enhancement and screening and packaging; and the technology for the green and shapely Maofeng comprises pre-picking of raw materials, green tea spreading and airing, enzyme deactivation, first rolling, dehydration, second rolling, modeling, drying, fragrance enhancement and screening and packaging. In both the preparation of the bud tea and the preparation of the Maofeng, control is started since tea sources and preparation of the high-quality green tea is guaranteed through selection of high-quality tea leaves and optimal picking time; a technology for high-temperature quick enzyme deactivation and rapid cooling is used in the step of enzyme deactivation, so that the color and freshness of the tea are effectively ensured; and the Maofeng needs to be subjected to thetechnology of the first and second rolling, a fragrance of the tea is guaranteed, the leaves are broken by rolling and turn lighter and then rolled to strips, the volume is reduced for easier brewing,a part of tea juice is extruded, overflows and is attached on surface of the leaves so as to improve the taste and concentration of the tea, and the tea is lasting in color, fragrance and taste and high in quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to the processing technology of two varieties of high-quality green tea. Background technique [0002] In my country's tea production, green tea is the earliest. Since the Tang Dynasty, my country has used the method of steaming green tea to make round tea, and later steamed green loose tea appeared. In the late Song Dynasty, the steaming green method was introduced to Japan, and Japan has kept it until now. The tea leaves processed in this way are "emerald green in color, dark green in soup color, and tender green at the bottom of the leaves", and are deeply loved by the Japanese people. In the Ming Dynasty, my country invented the method of frying and baking green and green greens, and then gradually eliminated steamed green and green. The processing technology of green tea is roughly divided into: fresh leaves - finishing - rolling - drying. The fresh leaves are greene...

AI Technical Summary

Problems solved by technology

The existing green tea preparation process is based on the premise of manual production. It is a transition to use mechanized production in the process of retaining the traditional production process. Tea is a natural plant. Affected by the natural climate, the mastery of natural moisture depends entirely on the tea master. According to the technical analysis of the tea machine, most of the tea machines are extensive machines, the control of water and temperature is not accurate, and the preparation time is too long, which leads to the loss of the color and umami taste of the tea.