A tea-making process based on electron irradiation

Abstract

This invention discloses a tea-making process based on electron irradiation, belonging to the field of tea production and processing technology. The process includes steps such as cooling, fixation, rolling, drying, pre-irradiation treatment, humidification balancing, segmented irradiation, and vacuum aging. Its core is segmented cobalt-60 gamma ray irradiation, which promotes the polymerization of small molecules (small molecule amino acids, oligosaccharides, etc.) in tea leaves into large molecules (large molecule peptides, polysaccharides, etc.). Small molecules have a thin, bitter taste, while large molecules enhance the mellowness and smoothness of the tea. Before irradiation, pesticide residues are pre-degraded using plasma; fixation employs segmented cooling microwave mode; and vacuum aging follows irradiation. This process achieves highly efficient pesticide residue degradation (≥98%), reduces nutrient loss, improves the taste and quality of tea, and is stable, controllable, environmentally friendly, and suitable for industrial application.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, and more specifically to a tea-making process based on electron irradiation. Background Technology

[0002] As a traditional Chinese beverage, the quality and safety of tea have always been a major concern. During tea cultivation, pesticides are inevitably used to control pests and diseases, leading to pesticide residues in the tea leaves, directly impacting drinking safety. Furthermore, traditional tea processing methods, such as fixation and drying, can easily result in uneven color, loss of aroma, and bitter taste. Conventional pesticide residue treatment methods are either ineffective or damage the nutritional components and sensory quality of the tea.

[0003] Currently, existing technologies include plasma treatment of pesticide residues in tea leaves or irradiation technology for sterilization. However, these technologies have significant drawbacks. For example, while plasma treatment can initially degrade pesticide residues, the degradation is not thorough and cannot address quality improvement issues during tea processing (such as aroma fixation and taste optimization). Using a single dose of irradiation treatment results in either excessively high doses that degrade tea nutrients (such as tea polyphenols and theanine) or insufficient doses that fail to achieve the desired pesticide residue degradation and sterilization effects. Furthermore, traditional microwave fixation often employs constant temperature or single cooling modes, which can easily lead to incomplete fixation, scorched edges of the tea leaves, or loss of internal substances, making it difficult to balance the color and taste of the tea.

[0004] Furthermore, existing irradiation processes often lack scientific pre-irradiation treatment and post-irradiation aging steps. The unstable humidity of tea leaves during irradiation can lead to poor irradiation uniformity, and irradiated tea is prone to off-flavors and astringent taste, affecting product competitiveness. For example, patent CN112931761B only discloses the use of atmospheric pressure cold plasma to degrade pesticide residues in tea, but it does not incorporate irradiation technology, resulting in insufficient pesticide residue degradation. It also does not cover the complete processing steps of tea processing, such as withering, rolling, and aging, failing to achieve a comprehensive improvement in tea quality. Patent CN112493395A uses electron beam irradiation for sterilization, but its irradiation dose is low (only 1-3 kGy), primarily for sterilization, with limited pesticide residue degradation. It also lacks a plasma pre-degradation step and does not optimize the withering and aging processes, failing to address the issues of tea taste and color.

[0005] Therefore, developing a tea-making process that can efficiently and thoroughly degrade pesticide residues in tea, ensure that the nutritional components of tea are not lost, and optimize the color, aroma, and taste of tea has become an urgent technical problem to be solved in the current tea processing field. Summary of the Invention

[0006] The purpose of this invention is to address the shortcomings of existing technologies, such as incomplete degradation of pesticide residues in tea, poor processing quality, and easy loss of nutrients. This invention provides a tea processing technology based on electron irradiation, which achieves the dual effects of efficient degradation of pesticide residues and comprehensive improvement of tea quality by optimizing process steps and parameters, thus overcoming the deficiencies of existing technologies.

[0007] To achieve the above objectives, the present invention specifically adopts the following technical solution:

[0008] A tea-making process based on electron irradiation includes the following steps:

[0009] 1. Cooling: Place the freshly picked tea leaves in a clean, well-ventilated environment to cool. The thickness of the leaves should be 2-3 cm, and the cooling time should be 4-6 hours. Control the ambient temperature to 20-25℃ and the relative humidity to 50-60%. This allows the surface moisture of the tea leaves to evaporate naturally, releasing the fresh grassy smell and preventing uneven heating of the tea leaves during the subsequent fixation process.

[0010] 2. Fixing: Microwave fixation is used, with the initial temperature set at 250℃ for 30 seconds to 1 minute to quickly deactivate the oxidase activity in the tea leaves, prevent the oxidation of tea polyphenols, and lock in the bright green color of the tea leaves. Subsequently, the fixation is carried out in stages, with the temperature gradually decreasing from 250℃ to 100℃ for a total time of 3-5 minutes. Specifically, it is divided into two stages: the first cooling stage is 250℃-180℃ for 1 minute to further deactivate enzymes and reduce the loss of substances contained in the tea leaves; the second cooling stage is 180℃-100℃ for 2-3 minutes to slowly evaporate the internal moisture of the tea leaves, avoid scorching the tea leaves and darkening their color, and at the same time preserve the aroma substances of the tea leaves.

[0011] 3. Rolling: Immediately after the tea leaves have been killed, put them into a rolling machine. Control the rolling machine speed at 40-50 r / min, the rolling time at 20-30 minutes, and the rolling pressure at 0.3-0.5 MPa. This will break the tea cell, allow the tea juice to seep out and adhere to the surface of the tea leaves, forming tightly rolled and uniform strips. At the same time, it will promote the release of aroma substances in the tea leaves, laying the foundation for subsequent drying and irradiation.

[0012] 4. Drying: Place the kneaded tea leaves into a drying equipment and use hot air circulation drying. Control the drying temperature at 80-90℃ and the drying time at 1.5-2 hours. During this period, turn the tea leaves over every 20 minutes to ensure that the tea leaves are dried evenly. After drying, the moisture content of the tea leaves should be controlled at 6%-8%. This avoids the tea leaves being too moist, which may cause mold and uneven degradation of pesticide residues during subsequent irradiation, and also prevents the tea leaves from being too loose and brittle due to too low moisture content.

[0013] 5. Pre-irradiation treatment: Select tea leaves with a moisture content of 6%-8% after drying, package the tea leaves in breathable food-grade packaging material, and place them in the plasma reaction chamber; adjust the relative humidity of the plasma reaction chamber to 45%-50%, set the working voltage to 10-15kV, and the working time to 10-20 minutes to generate a low-temperature plasma jet. Utilize the high-energy electrons and active groups in the plasma jet to initially break down pesticide residue molecules on the surface of the tea leaves, reducing their chemical bond energy. This lays the foundation for the subsequent segmented irradiation to completely degrade pesticide residues. At the same time, it can kill some microorganisms on the surface of the tea leaves without damaging the nutritional components and sensory quality of the tea.

[0014] 6. Humidification and Balancing: Place the tea leaves that have undergone pre-irradiation treatment in a sealed humidification chamber and adjust the relative humidity inside the chamber to 45%-50% for 15-20 minutes to ensure that the moisture inside the tea leaves is evenly distributed. This will prevent uneven irradiation effects caused by localized humidity differences in the tea leaves during the subsequent irradiation process, and at the same time prevent the tea leaves from becoming too dry during irradiation, which could lead to brittleness and loss of aroma.

[0015] 7. Segmented Irradiation: After humidification and equilibration, the tea leaves are placed in an irradiation device and irradiated in segments using cobalt-60 gamma rays. This is divided into two stages: In the first stage, the irradiation dose is 15-20 kGy, the dose rate is 1 kGy / h, and the irradiation time is 8-10 hours. This stage uses high dose rate and medium-high dose irradiation to rapidly degrade pesticide residues after plasma pretreatment, while further killing microorganisms in the tea leaves. In the second stage, the irradiation dose is 10-15 kGy, the dose rate is 0.5 kGy / h, and the irradiation time is 20-24 hours. This stage uses low dose rate and medium dose irradiation to slowly degrade the remaining trace pesticide residues, while reducing the degradation of tea leaf nutrients and avoiding the off-flavors and poor taste caused by high dose rate irradiation. Crucially, segmented electron irradiation can induce polymerization reactions in small molecules within tea leaves (such as small-molecule amino acids, oligosaccharides, and simple phenols) to form large molecules (such as macropeptides, polysaccharides, and polymeric phenols). The difference between the two is significant: small molecules tend to have a thinner taste and are more prone to bitterness, and they are easily released during brewing, resulting in a bland tea soup with insufficient aftertaste; while macro molecules have a more stable structure and are released slowly during brewing, which can significantly enhance the mellowness and smoothness of the tea soup, reduce bitterness, and enhance the persistence of the aftertaste. This is the core mechanism for optimizing the taste of tea.

[0016] 8. Vacuum Aging: Immediately after irradiation, the tea leaves are vacuum-sealed and aged in a constant temperature environment of 20-25℃ for 15-20 days. The vacuum environment prevents oxidation and deterioration of the tea leaves and the loss of aroma. Constant temperature aging allows the aroma substances and nutrients inside the tea leaves to fully integrate, improving the taste of the tea, removing any slight off-flavors that may have been produced during the irradiation process, and making the tea leaves more mellow and fragrant.

[0017] The beneficial effects of this invention are as follows:

[0018] Compared with the prior art, the present invention has the following significant advantages:

[0019] 1. Thorough degradation of pesticide residues: Through the synergistic effect of plasma pre-degradation and segmented irradiation, pesticide residues in tea can be degraded to below the national food safety standards, with a degradation rate of over 98%. This solves the problem of incomplete pesticide residue degradation in existing processes and improves the safety of tea consumption.

[0020] 2. Significantly Improved Tea Quality: The optimized microwave fixation process effectively preserves the tea's fresh green color and natural aroma, while the rolling step ensures tightly rolled and uniform tea leaves. Segmented electron irradiation promotes the transformation between small and large molecules within the tea leaves, with a clear difference between the two: Small molecules mainly include small-molecule amino acids, oligosaccharides, and simple phenols, which tend to have a thinner flavor, and simple phenols easily bring a noticeable bitterness, resulting in a weak tea soup with a short-lived aftertaste. Large molecules mainly include large-molecule peptides, polysaccharides, and polymeric phenols, which have a stable structure and are slowly released during brewing, enhancing the tea's mellowness and smoothness, reducing bitterness, and prolonging the aftertaste. Combined with the vacuum aging process, the integration of macromolecular substances with other components inside the tea leaves is further promoted, significantly improving the taste of the tea. This results in a mellow taste and rich aroma, avoiding problems such as dark color, bitter taste, and loss of aroma in existing processes. In particular, the increase in macromolecular substances brought about by electron irradiation has led to a qualitative leap in taste.

[0021] 3. Minimal loss of nutrients: The segmented irradiation parameters and plasma pre-degradation pretreatment can minimize the degradation of nutrients such as tea polyphenols and theanine in tea, while killing microorganisms in tea, extending the shelf life of tea, and balancing safety and nutritional value.

[0022] 4. Stable and controllable process: The parameters of each step (such as temperature, humidity, time, and dosage) have been optimized and set, enabling large-scale production. The process has good repeatability and stable tea quality, solving the problem of inconsistent quality in existing processes and making it suitable for industrial promotion and application.

[0023] 5. Green and environmentally friendly: The entire process does not require the use of chemical reagents, and only physical methods are used to degrade and sterilize pesticide residues. There are no chemical residues, and it will not cause pollution to the environment, which is in line with the development trend of green food processing. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are some embodiments of the present invention, but not all embodiments.

[0025] Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of this invention.

[0026] Example 1

[0027] A tea-making process based on electron irradiation includes the following steps:

[0028] 1. Cooling: Place the freshly picked Longjing tea leaves in a clean, well-ventilated environment, spread them out to a thickness of 2cm, and let them cool for 4 hours. Control the ambient temperature to 20℃ and the relative humidity to 50% to release the fresh grassy aroma of the leaves.

[0029] 2. Blanching: Microwave blanching is used, with an initial temperature of 250℃ for 30 seconds; then the temperature is reduced in stages: 250℃-180℃ for 1 minute, and 180℃-100℃ for 2 minutes, for a total blanching time of 3 minutes.

[0030] 3. Rolling: Put the withered tea leaves into a rolling machine, rotate at 40 r / min, roll for 20 minutes, and roll at 0.3 MPa to form tightly rolled strips.

[0031] 4. Drying: Hot air circulation drying is used at a temperature of 80℃ for 1.5 hours, with the tea leaves turned over every 20 minutes during the drying process. The moisture content of the dried tea leaves is 6%.

[0032] 5. Pre-irradiation treatment: Pack the tea leaves with breathable food-grade packaging material, place them in the plasma reaction chamber, adjust the humidity to 45%, the working voltage to 10kV, and the working time to 10 minutes to generate a low-temperature plasma jet, which initially breaks down pesticide residue molecules.

[0033] 6. Humidification Balance: Place the tea leaves in a sealed humidification chamber, adjust the humidity to 45%, and maintain this for 15 minutes to ensure even moisture distribution in the tea leaves.

[0034] 7. Segmented irradiation: Cobalt-60 gamma rays are used for irradiation. The first stage dose is 15 kGy, the dose rate is 1 kGy / h, and the irradiation time is 8 hours; the second stage dose is 10 kGy, the dose rate is 0.5 kGy / h, and the irradiation time is 20 hours.

[0035] 8. Vacuum aging: After irradiation, the tea is vacuum sealed and aged at a constant temperature of 20℃ for 15 days to obtain the finished tea product.

[0036] Finished product testing: The Longjing tea prepared in this example showed a pesticide residue degradation rate of 98.2%, a tea polyphenol retention rate of 92.3%, a bright green color, tightly rolled leaves, a rich aroma, a mellow taste, no off-flavors, and microbial content that met national food safety standards. Testing revealed that the finished product contained 23.1% small molecules and 57.9% large molecules. This conversion of small molecules to large molecules effectively improved the smoothness and lasting sweetness of the tea soup.

[0037] Example 2

[0038] A tea-making process based on electron irradiation includes the following steps:

[0039] 1. Cooling: Place the freshly picked Biluochun tea leaves in a clean, well-ventilated environment, spread them out to a thickness of 2.5cm, and let them cool for 5 hours. Control the ambient temperature at 22℃ and the relative humidity at 55% to allow the fresh grassy aroma of the leaves to dissipate.

[0040] 2. Blanching: Microwave blanching is used, with an initial temperature of 250℃ for 45 seconds; then the temperature is reduced in stages: 250℃-180℃ for 1 minute, and 180℃-100℃ for 2.5 minutes, for a total blanching time of 4 minutes.

[0041] 3. Rolling: Put the withered tea leaves into a rolling machine, rotate at 45 r / min, roll for 25 minutes, and roll at 0.4 MPa to form tightly rolled strips.

[0042] 4. Drying: Hot air circulation drying is used at a temperature of 85℃ for 1.8 hours, with the tea leaves turned over every 20 minutes during the drying process. The moisture content of the dried tea leaves is 7%.

[0043] 5. Pre-irradiation treatment: Pack the tea leaves with breathable food-grade packaging material, place them in the plasma reaction chamber, adjust the humidity to 48%, the working voltage to 12kV, and the working time to 15 minutes to generate a low-temperature plasma jet, which initially breaks down pesticide residue molecules.

[0044] 6. Humidification Balance: Place the tea leaves in a sealed humidification chamber, adjust the humidity to 48%, and maintain this for 18 minutes to ensure even moisture distribution in the tea leaves.

[0045] 7. Segmented irradiation: Cobalt-60 gamma rays are used for irradiation. The first stage dose is 18 kGy, the dose rate is 1 kGy / h, and the irradiation time is 9 hours; the second stage dose is 12 kGy, the dose rate is 0.5 kGy / h, and the irradiation time is 22 hours.

[0046] 8. Vacuum aging: After irradiation, the tea is vacuum sealed and aged at a constant temperature of 22℃ for 18 days to obtain the finished tea product.

[0047] Finished Product Testing: The Biluochun tea prepared in this example showed a pesticide residue degradation rate of 99.1% and a tea polyphenol retention rate of 94.5%. It exhibited a bright green and glossy color, tightly rolled and uniform leaves, and a fresh and lasting aroma. Testing revealed that small molecules (small molecule amino acids, oligosaccharides, and simple phenols) accounted for only 18.3% of the finished product, while large molecules (large molecule peptides, polysaccharides, and polymeric phenols) accounted for a high 62.8%. This is attributed to the segmented electron irradiation process, which facilitated the conversion of small molecules into large molecules. The small molecules significantly reduced the thinness and bitterness, while the large molecules significantly enhanced the freshness, mellowness, and smooth sweetness of the tea. There was no irradiation-related off-flavor. Compared to traditional processing methods, the tea's mellowness and delicacy were significantly improved. The microbial content was far below national food safety standards, and the overall quality was superior to tea prepared using traditional methods.

[0048] Example 3

[0049] A tea-making process based on electron irradiation includes the following steps:

[0050] 1. Cooling: Place the freshly picked Tieguanyin tea leaves in a clean, well-ventilated environment, spread them out to a thickness of 3cm, and let them cool for 6 hours. Control the ambient temperature at 25℃ and the relative humidity at 60% to allow the fresh grassy aroma of the leaves to dissipate.

[0051] 2. Blanching: Microwave blanching is used, with an initial temperature of 250℃ for 1 minute; then the temperature is reduced in stages: 250℃-180℃ for 1 minute, and 180℃-100℃ for 3 minutes, for a total blanching time of 5 minutes.

[0052] 3. Rolling: Put the withered tea leaves into a rolling machine, rotate at 50 r / min, roll for 30 minutes, and roll at 0.5 MPa to form tightly rolled strips.

[0053] 4. Drying: Hot air circulation drying is used at a temperature of 90℃ for 2 hours, with the tea leaves turned over every 20 minutes during the drying process. The moisture content of the dried tea leaves is 8%.

[0054] 5. Pre-irradiation treatment: Pack the tea leaves with breathable food-grade packaging material, place them in the plasma reaction chamber, adjust the humidity to 50%, operate at 15kV, and operate for 20 minutes to generate a low-temperature plasma jet, which initially breaks down pesticide residue molecules.

[0055] 6. Humidification Balance: Place the tea leaves in a sealed humidification chamber, adjust the humidity to 50%, and maintain this for 20 minutes to ensure even moisture distribution in the tea leaves.

[0056] 7. Segmented irradiation: Cobalt-60 gamma rays are used for irradiation. The first stage dose is 20 kGy, the dose rate is 1 kGy / h, and the irradiation time is 10 hours; the second stage dose is 15 kGy, the dose rate is 0.5 kGy / h, and the irradiation time is 24 hours.

[0057] 8. Vacuum aging: After irradiation, the tea is vacuum sealed and aged at a constant temperature of 25°C for 20 days to obtain the finished tea product.

[0058] Finished product testing: The Tieguanyin tea prepared in this example showed a pesticide residue degradation rate of 98.7% and a tea polyphenol retention rate of 93.1%. It had a glossy, dark color, tightly rolled and plump leaves, and a rich and lasting aroma. Testing revealed that small molecules (small molecule amino acids, simple phenols, etc.) accounted for 21.5% of the finished product, while large molecules (large molecule peptides, polymeric phenols, etc.) accounted for 59.7%. Electron irradiation caused the small molecules in the tea leaves to polymerize into large molecules, resulting in a significant difference between the two. The large molecules further enhanced the mellowness and sweetness of the tea, effectively suppressing the bitterness caused by the small molecules, resulting in a mellow, sweet, smooth, and delicate taste with no off-flavors. The shelf life can reach over 18 months, demonstrating excellent overall quality, especially in taste, which is superior to products processed using existing methods.

[0059] Comparative experiment

[0060] To verify the superiority of the process of the present invention, a control group was set up. The control group adopted the existing conventional process (no plasma pre-degradation, single dose irradiation, conventional blanching), and the remaining steps were the same as those in Example 2 of the present invention. The test results are shown in the table below:

[0061] Testing items Embodiment 2 of the present invention control group National Standards Pesticide residue degradation rate 99.1% 78.3% ≥80% Tea polyphenol retention rate 94.5% 82.7% No explicit requirements Microbial content (cfu / g) ≤100 ≤500 ≤1000 Color Fresh green and glossy Dark color No explicit requirements taste Fresh, crisp, and mellow, with no off-flavors. Due to electron irradiation, small molecules (small molecule amino acids, simple phenols, etc., with a thin and bitter taste) polymerize into large molecules (large molecule peptides, polysaccharides, etc., with a smooth and mellow taste), resulting in a smoother and sweeter aftertaste. It has a bitter taste and a slight irradiated odor. No explicit requirements Small molecule content 18.3% 47.6% No explicit requirements Proportion of macromolecules 62.8% 29.4% No explicit requirements

[0062] The comparative test results show that the tea prepared by the process of this invention is significantly superior to existing conventional processes in terms of pesticide residue degradation rate, tea polyphenol retention rate, microbial control, color, and taste. The taste advantage is particularly prominent, primarily because the segmented electron irradiation used in this invention promotes the transformation between small and large molecules in the tea. The contrast is clear: small molecules (small amino acids, simple phenols, etc.) tend to cause bitterness and a thin taste, while large molecules (large peptides, polysaccharides, etc.) enhance the richness and smoothness of the taste. Furthermore, the test data shows that in Example 2 of this invention, small molecules accounted for only 18.3%, while large molecules accounted for as high as 62.8%. In contrast, the control group, which did not use this irradiation process, could not achieve the transformation from small to large molecules, resulting in a small molecule proportion of 47.6% and a large molecule proportion of only 29.4%. The excessively high proportion of small molecules led to a poorer taste. This data difference further demonstrates the superiority and inventiveness of the process of this invention.

Claims

1. A tea processing method based on electron irradiation, characterized in that, The process includes the following steps: cooling, blanching, rolling, drying, pre-irradiation treatment, humidification balancing, segmented irradiation, and vacuum aging. The irradiation pretreatment is as follows: select tea leaves with a moisture content of 6%-8% after drying, package the tea leaves and put them into the plasma reaction chamber, adjust the relative humidity of the plasma reaction chamber to 45%-50%, set the working voltage to 10-15kV, and set the working time to 10-20 minutes to generate a low-temperature plasma jet to perform preliminary cleavage of pesticide residue molecules. The segmented irradiation is as follows: using cobalt-60 gamma rays for irradiation, the first stage: dose 15-20 kGy, dose rate 1 kGy / h, irradiation time 8-10 hours; the second stage: dose 10-15 kGy, dose rate 0.5 kGy / h, irradiation time 20-24 hours. The fixation process uses microwave fixation, with the initial temperature set at 250℃ for 30 seconds to 1 minute; then the temperature is gradually reduced from 250℃ to 100℃ for a total duration of 3-5 minutes, specifically divided into: 250℃-180℃ for 1 minute, and 180℃-100℃ for 2-3 minutes. The segmented irradiation can promote the polymerization of small molecules inside tea leaves into large molecules. The small molecules include small molecule amino acids, oligosaccharides, and simple phenols, which have a thin taste and are prone to bitterness. The large molecules include large molecule peptides, polysaccharides, and polymeric phenols, which can enhance the mellowness and smoothness of the tea taste and reduce bitterness.

2. The tea processing method based on electron irradiation according to claim 1, characterized in that, In the cooling step, the tea leaves are spread to a thickness of 2-3 cm, and the cooling time is 4-6 hours. The ambient temperature is controlled at 20-25℃ and the relative humidity is 50-60%.

3. The tea processing method based on electron irradiation according to claim 1, characterized in that, In the kneading step, the kneading machine speed is controlled at 40-50 r / min, the kneading time is 20-30 minutes, and the kneading pressure is 0.3-0.5 MPa.

4. The tea processing method based on electron irradiation according to claim 1, characterized in that, The drying step uses a hot air circulation drying method, controlling the drying temperature at 80-90℃ and the drying time at 1.5-2 hours, during which the tea leaves are turned over every 20 minutes.

5. The tea processing method based on electron irradiation according to claim 1, characterized in that, In the humidification balancing step, the tea leaves that have undergone irradiation pretreatment are placed in a sealed humidification chamber, and the relative humidity is adjusted to 45%-50% and maintained for 15-20 minutes.

6. The tea processing method based on electron irradiation according to claim 1, characterized in that, In the vacuum aging step, the irradiation is immediately followed by vacuum sealing, and the product is aged in a constant temperature environment of 20-25℃ for 15-20 days.

7. The tea processing method based on electron irradiation according to claim 1, characterized in that, In the irradiation pretreatment step, the working voltage of the plasma reaction chamber is preferably 12kV, the working time is preferably 15 minutes, and the relative humidity is preferably 48%.

8. The tea processing method based on electron irradiation according to claim 1, characterized in that, In the segmented irradiation process, the preferred irradiation dose for the first stage is 18 kGy, and the preferred irradiation time is 9 hours; the preferred irradiation dose for the second stage is 12 kGy, and the preferred irradiation time is 22 hours.