Processing technology of healthy raw dark green tea

Abstract

The invention discloses a processing technology of healthy raw dark green tea. The processing technology comprises the following steps: step 1, picking; step 2, spreading; step 3, preparation; step 4, performing fixation; step five, rolling for the first time; step 6, mixing; step 7, primary pile fermentation; step 8, secondary rolling; step 9, secondary pile fermentation; step 10, drying; step 11, storing; in the processing technology, a certain amount of cellulase is added to facilitate better fermentation treatment of the tea leaves, so that the pile fermentation time is shortened, the production efficiency is improved, meanwhile, the time of the tea leaves in a humid environment is shortened, the generation probability of other harmful substances is reduced, and the safety and health of the raw dark green tea are improved; meanwhile, in the preparation process, the tender shoots are matched with the soaked tea water for fixation treatment, so that the tea polyphenol content in the old leaves is effectively attached to the raw dark green tea needing to be prepared, the tea polyphenol content in the raw dark green tea is fully increased, and the quality of the raw dark green tea is improved.

Description

technical field [0001] The invention relates to the technical field of black hair tea processing, in particular to a processing technology of healthy black hair tea. Background technique [0002] Black tea refers to unpressed black tea. The shape is thick and the leaves are broad, and the color is dark brown and oily. In the process of processing black hair tea, five processes of fixing, initial rubbing, stacking, re-kneading and drying are usually required. However, in the process of preparing black hair tea, The accumulation time is long and the production efficiency is low, and in the process of accumulation, because the tea leaves are in a wet state for a long time, it is easy to lead to the growth of other microorganisms, thereby reducing the safety of black hair tea, and the prepared black hair tea is more The low content of phenols reduces the quality of black hair tea. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a processi...

AI Technical Summary

Problems solved by technology

The shape is thick and broad, and the color is dark brown and oily. In the process of processing black hair tea, it usually needs five processes of killing, initial kneading, stacking, re-kneading and drying. However, in the process of preparing black hair tea, The stacking time is long, the production efficiency is low, and in the process of stacking, because the tea leaves are in a wet state for a long time, it is easy to cause the growth of other microorganisms, thereby reducing the safety of black hair tea, and the prepared black hair tea is more Low phenol content reduces the quality of Heimao tea

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