Walnut scented tea making process and green leaf rocking device for making

Abstract

The invention discloses a green leaf rocking device for a walnut scented tea making process. The device comprises a green leaf rocking cylinder, a tea leaf feeding mechanism connected with the side wall of the green leaf rocking cylinder, and an efficiency regulation and control mechanism arranged on the green leaf rocking cylinder and used for regulating the green leaf rocking efficiency of tea leaves. Through a loose leaf gathering mechanism, tea leaf attachments attached to the inner wall of the green leaf rocking cylinder can be scraped out, during implementation, the loose leaf gatheringmechanism can gather scattered tea leaves in the green leaf rocking cylinder into a pile, and then air suction operation is conducted towards the loose leaf gathering mechanism, so that a pile leaf turning-out mechanism turns out the tea leaves in the center of the tea pile to improve the green tea leaf rocking efficiency, and meanwhile, the loose leaf gathering mechanism can slide along the innerwall of the green leaf rocking cylinder to scrape off attachments on the inner wall of the green leaf rocking cylinder and suck out the scraped attachments, so that the attachments cannot be mixed into the tea leaves, and the quality of finished tea leaves cannot be reduced.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a production process of walnut scented tea and a green shaking device for production. Background technique [0002] The production of tea needs to be divided into multiple steps, most of which include the steps of withering, greening and shaking green. Shaking green is an important process in the tea production process. The shaking green process makes the moderately dehydrated tea leaves collide with each other. Rubbing destroys tea cell tissue, activates polyphenol oxidase in tea, enzymatically oxidizes and condenses phenolic substances in cells, produces brown quinones, browns tea leaves, and turns red leaves. During the movement of tea leaves, the tea cell tissues of the tea leaves are shaken to increase the cell absorption, so that the water in the tea stems is transported to the veins and leaves and evaporated. [0003] When the tea leaves are put into the shaking green device...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a walnut scented tea production process and a green shaking device for making it, so as to solve the technical problem in the prior art that tea leaves are easily stuck or stuck on the inner wall of the green shaking device

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