Process for processing leaves into tea

Abstract

The invention discloses a process for processing leaves into tea, and belongs to the field of tea processing. A tentacle rolling bag is introduced to assist the rolling technology of the leaves, in the rolling process, air pressure on the inner side of a non-elastic aeration film is dispersed at two positions after being pressed, one part enters the space between an elastic inner sticking layer and a flexible bag; so that the elastic inner sticking layer is in a multi-point expansion and bulging state, so that the rolling pressure applied to the leaves from the outside is buffered, and the occurrence of leaf breakage and breaking is reduced; the other part of the leaves enter an expansion magnetic ball, so that the expansion magnetic ball expands to apply pressure to the surrounding leaves and perform rolling operation on the leaves from inside to outside, and external pressure is combined, so that the leaves are synchronously, uniformly and comprehensively rolled inside and outside, the difference of the rolling quality of the leaves on the inner side and the outer side is reduced, and the rolling efficiency and the finished product quality are effectively improved.

Description

technical field [0001] The invention relates to the field of tea processing, more specifically, to a process for processing leaves into tea. Background technique [0002] Tea processing generally goes through processes such as picking-fixing-kneading-drying. [0003] The main purpose of deenzyming is to destroy and passivate the oxidase activity in fresh leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make the tea soft, easy to knead and shape, and at the same time emit green Bad smell, promotes the formation of good aroma. [0004] The tight and curved shape is formed by rolling, and it also affects the improvement of the endoplasm. Rolling can tighten the tea sticks, reduce the volume, lay a good foundation for frying and drying, and damage the leaf cell tissue to a certain extent. The substance seeps out, laying the foundation for the aroma of the finished tea. [0005] Ex...

AI Technical Summary

Problems solved by technology

[0005] Existing kneading can be divided into manual kneading and machine kneading. The two kneading methods are to place a certain amount of tea leaves on the rolling plate and knead them repeatedly, and cooperate with the rotation to apply pressure to make the tea leaves into strips. Acting on the outer tea leaves, the outer tea leaves will exert pressure on the inside, which will easily lead to excessive rolling of the outer tea leaves and insufficient inner rolling strength, which will affect the quality and efficiency of rolling

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