Processing and preparation technology of cicada tea

Abstract

A kind of tea processing preparation process, it is related to tea processing technical field, solve the problem of different water content of tea fresh leaves due to different degree of sucking and biting of small green leafhopper adults and nymphs and different time interval from sucking and biting to picking.The preparation process includes fresh leaf pretreatment, collision green and aroma enhancement, steam + high hot air fixation, spreading, striping, drying, screening and picking, aroma enhancement and packaging.In the fresh leaf pretreatment process, small green leafhopper adults are put in, and small green leafhoppers are attracted to suck and bite fresh leaves by yellow light.In the collision green process, tea fresh leaves are made to jump by vibration to carry out collision green treatment.The present application solves the problem of different degree of fresh leaf water loss due to different degree of sucking and biting of small green leafhopper adults and nymphs and different time interval from sucking and biting to picking by putting small green leafhopper adults and nymphs to concentrate sucking and biting of tea fresh leaves.Meanwhile, the quality of cicada tea is effectively improved by temperature and humidity control, light supplement, collision green and aroma enhancement, steam + high hot air fixation.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, specifically a cicada tea processing and preparation process. Background Technology

[0002] When the tender stems and leaves of tea trees are damaged by adult and nymphal green leafhoppers sucking sap, the aroma components of the fresh tea leaves change, giving the finished tea a natural honey-like fragrance. However, because the tender buds and leaves are easily dehydrated due to the sucking and biting by adult and nymphal green leafhoppers, and because the degree of sucking and biting and the time interval between sucking and biting vary, the moisture content of the fresh tea leaves varies, which brings great difficulties to subsequent processing and results in inconsistent quality of the finished tea. Summary of the Invention

[0003] The purpose of this invention is to provide a cicada tea processing and preparation process to solve the problem of different finished tea quality caused by the different degrees of piercing and sucking by adult and nymph green leafhoppers, as well as the different time intervals between piercing and sucking and picking, which lead to different moisture content of fresh tea leaves.

[0004] The technical solution adopted by this invention to solve its technical problem is: a cicada tea processing and preparation process, including the following steps:

[0005] S1. Fresh Leaf Pretreatment

[0006] S1.1 Pick fresh tea leaves and grade them according to their tenderness. Different grades of fresh leaves are spread in different fresh leaf pretreatment equipment. The fresh leaves are spread thinly and without pressure in the pretreatment equipment.

[0007] S1.2 Introduce adult green leafhoppers into the pretreatment equipment and attract them with yellow light to pierce and suck fresh leaves; control the temperature in the pretreatment equipment at 25℃-28℃, the relative humidity at 65%-70%, and the spreading time at 6h-8h.

[0008] S1.3 Collect and remove the small green leafhoppers;

[0009] S2, Bumping Green

[0010] Vibration is used to make the fresh tea leaves jump and undergo a "touch-greening" process. The touch-greening time is controlled within 3-5 minutes. After the touch-greening, the fresh tea leaves are spread thinly and left to stand.

[0011] S3, Filming wrapped

[0012] The blanched leaves are obtained by using a combination of steam and high-temperature air for blanching.

[0013] S4, let cool

[0014] After blanching, quickly and evenly spread the blanched leaves thinly on a cooling platform or bamboo tray to cool and rehydrate naturally. The thickness of the leaves should be 2cm-3cm, and the cooling time should be 20min-30min.

[0015] S5, Reasoning

[0016] The styling process is performed using a multi-functional styling machine, and consists of two stages:

[0017] In the first stage, the temperature of the strips is 160℃-180℃, the rotation speed is 1000r / min-1200r / min, the amount of leaves added to each trough is 0.1Kg-0.2Kg, and the time is 2min-5min. After the blanched leaves are stir-fried until they are straight, they are put into the pot to cool and rehydrate for about 30 minutes.

[0018] In the second stage, the temperature for shaping the leaves is 80℃-100℃, the amount of leaves added to each trough is 0.15 Kg-0.25 Kg, and the time is 5min-10min. Stir-fry until the leaves are straight and shaped, and the tea strips feel prickly to the touch.

[0019] S6, Drying

[0020] The tea leaves that have been shaped are dried using a drying method;

[0021] S7. Screening and Sorting

[0022] S7.1 Remove tea leaves and dust from the dried tea by sieving;

[0023] S7.2 Use a photoelectric color sorter or manual sorting to remove dark green, mixed colors, leaves and various impurities.

[0024] S8, Titian

[0025] A box-type tea roasting and aroma-enhancing machine is used to enhance the aroma of tea leaves after sieving and sorting. The aroma-enhancing temperature is 65℃-70℃, the aroma-enhancing time is 30min-60min, and the moisture content of the tea leaves after aroma-enhancing is about 5%.

[0026] S9, Packaging

[0027] After the tea leaves are infused with aroma, they are removed from the machine and allowed to cool to room temperature before being packed and sealed.

[0028] Furthermore, in step S1.2, the placement density is per 1 cm 2 Release one small green leafhopper.

[0029] Furthermore, in step S1.3, the strong light repulsion and wind suction system is activated to drive the green leafhoppers toward the green leafhopper suction outlet of the pretreatment equipment, thereby achieving the collection of the green leafhoppers.

[0030] Furthermore, in step S2, the fresh leaves are spread out until the buds and leaves are wilted, the color is dark green, the fragrance of flowers is revealed, and the moisture content is 68%-70% before being subjected to the "touching green" treatment.

[0031] Further, in step S3, steam fixation is first performed at a temperature of 100℃-105℃ for 60s-80s; then continuous high-heat air fixation is performed at a temperature of 280℃-380℃ for 2 min-3 min, until the leaves curl, the fragrance of flowers is revealed, and the moisture content is between 45%-50%.

[0032] Furthermore, in step S6, the drying process is divided into two stages:

[0033] For the first drying, use a bucket roaster or a chain plate dryer. The drying temperature is 80℃-90℃, the tea leaves are 2cm-3cm thick, and the drying time is 20min-30min. After the first drying, spread the tea leaves thinly off the machine to cool for 30min-60min.

[0034] The second drying process involves drying at a temperature of 65℃-75℃ until the tea is fully dry. The strongest buds are then selected, and the tea leaves are removed from the dryer when they can be easily crushed into powder with a finger. At this point, the moisture content of the tea leaves is around 7%.

[0035] Further, in step S1.1, the pretreatment equipment includes a leaf spreading device, a mesh conveyor belt, a box, a microporous ventilation system, a microporous oxygen supply system, a filter exhaust system, a leafhopper collection device, a wind-powered suction system, a temperature sensor, a humidity sensor, and a photosensor. The mesh conveyor belt is located inside the box, and a yellow LED compensation lamp and a high-intensity LED lamp are installed above each layer of the mesh conveyor belt. One end of the box has a leafhopper inlet and a fresh tea leaf feeding inlet, and the other end of the box has a leafhopper suction outlet. A leafhopper collection device is installed at the other end of the box, and a wind-powered suction system is installed on the leafhopper collection device. A microporous ventilation system is installed sequentially above the mesh conveyor belt. The system comprises a microporous oxygen supply system, a filtered exhaust system, a hot air system, a cold air system, and a leaf-spreading device. The microporous ventilation system introduces air into the chamber, the microporous oxygen supply system supplies oxygen to the chamber, and the filtered exhaust system exhausts air from the chamber. The hot air system and the cold air system are connected to the microporous ventilation system. The leaf-spreading device spreads the fresh tea leaves evenly on the mesh conveyor belt. Above the mesh conveyor belt, a temperature sensor, a humidity sensor, and a photosensitive sensor are arranged sequentially. The temperature sensor detects the air temperature inside the chamber, the humidity sensor detects the air humidity inside the chamber, and the photosensitive sensor detects the light intensity inside the chamber.

[0036] Furthermore, the mesh conveyor belt has a three-layer structure, with each layer spaced 50cm apart, and the three layers of the mesh conveyor belt move synchronously.

[0037] Further, in step S2, the treadmill equipment includes a support frame, a shock-absorbing spring, a vibrating trough, and a vibrator. The inlet of the vibrating trough is high and the outlet is low. A high-frequency vibrator is located below the vibrating trough. The bottom of the vibrating trough is connected to the support frame through the shock-absorbing spring.

[0038] Further, in step S3, the blanching equipment includes a steam chamber, a steam generator, inlet and outlet tracks, a rotating mesh tray, a high-temperature air generator, a centrifugal blower, a hot air duct, and a cold air duct. The steam generator is located inside the steam chamber. The two inlet and outlet tracks are arranged parallel to each other and fixed to the side wall of the steam chamber. The rotating mesh tray is located between the two inlet and outlet tracks. A slider is slidably installed on the inlet and outlet tracks. The rotating mesh tray is rotatably installed between the two sliders. A rotating brush connected to the slider is provided above the rotating mesh tray. A cold air supply port and a high-temperature air supply port are located below the rotating mesh tray. The high-temperature air supply port is connected to the high-temperature air generator through a hot air duct. The centrifugal blower is connected to the cold air supply port through a cold air duct.

[0039] The beneficial effects of this invention are as follows: By pre-treating fresh tea leaves, specifically by introducing adult and nymph green leafhoppers into the withering process of normal, pest-free one-bud-one-two-leaf fresh leaves, the invention effectively solves the problem of varying degrees of water loss in fresh leaves caused by different degrees of withering and the different time intervals between withering and harvesting. At the same time, by using temperature and humidity control, supplemental lighting for withering, touch-to-withering to enhance aroma, and steam + high-heat air fixation techniques, the invention effectively improves the appearance, uniformity, color, aroma, and freshness of the tea. Attached Figure Description

[0040] Figure 1 A 3D diagram of the pretreatment equipment;

[0041] Figure 2 A 3D model of the pretreatment equipment enclosure;

[0042] Figure 3 One of the three-dimensional diagrams of the "bumping" equipment;

[0043] Figure 4 The second 3D diagram of the "Bumping Green" equipment;

[0044] Figure 5 This is a partial enlarged view of the vibration groove of the treadmill.

[0045] Figure 6 A 3D diagram of the blanching equipment;

[0046] In the diagram: 1. Pretreatment equipment; 11. Small green leafhopper collection device; 12. Wind-powered suction system; 13. Yellow light LED compensation lamp; 14. Small green leafhopper suction outlet; 15. Mesh conveyor belt; 16. Pipeline microporous ventilation system; 17. Pipeline microporous oxygen supply system; 18. Temperature sensor; 19. Filter-type exhaust system; 110. Humidity sensor; 111. Hot air system; 112. Cold air system; 113. Photosensitive sensor; 114. High-intensity LED lamp; 115. Material spreading and leaf distribution device; 116. Box body; 117. Small green leafhopper inlet; 2. Green leaf removal equipment; 21. Support; 22. Shock-absorbing spring; 23. Vibration trough; 24. Vibrator; 25. Blocking block; 3. Blanching equipment; 31. Steam chamber; 32. Inlet and outlet track; 33. Slider; 34. Cold air supply outlet; 35. High-temperature hot air supply outlet; 36. Rotating brush; 37. Rotating mesh tray. Detailed Implementation

[0047] The cicada tea processing technology of the present invention includes fresh leaf pretreatment, withering and aroma enhancement, steaming and high-heat air fixation, cooling, shaping, drying, sieving and sorting, aroma enhancement and packaging. The processing technology of the present invention is described in detail below with reference to the accompanying drawings.

[0048] S1. Fresh Leaf Pretreatment

[0049] S1.1 Harvest normal, pest-free tea leaves with one bud and one or two leaves, and grade them according to their tenderness. Place the tea leaves of different grades in different fresh leaf pretreatment equipment. The tea leaves are spread thinly and without pressure in the pretreatment equipment.

[0050] S1.2 Adult green leafhoppers, professionally bred in captivity, are introduced into the pretreatment equipment at a density of 1 cm³. 2 One small green leafhopper was released, and a yellow-light LED compensation lamp 13 (600-640nm, 2000lux) was turned on to attract the leafhopper to pierce and suck on the fresh tea leaves. Because the yellow light emitted by the LED compensation lamp 13 induces the leafhopper to pierce and suck on the fresh tea leaves, the leaves are simultaneously being pierced and sucked by the leafhopper while being spread out to lose moisture. This process both stimulates changes in the aroma components of the tea leaves and ensures that the leaves wilt properly. Temperature and humidity were controlled simultaneously, with the temperature maintained at 25℃-28℃ and the relative humidity at 65%-70%; the spreading time was 6-8 hours.

[0051] S1.3 Activate the strong light repulsion and wind suction system. Since the green leafhopper is photophobic, the strong light can drive the green leafhopper to move towards the green leafhopper suction outlet 14 of the pretreatment equipment, thereby realizing the collection of the green leafhopper.

[0052] S2, Bumping Green

[0053] When the fresh leaves are properly withered (spread until the buds and leaves are soft, dark green, and fragrant, with a moisture content of 68%-70%), perform one or two light tapping motions half an hour before the fixation process. This allows the leaves to bounce and gently collide with each other. Specifically, use a high-frequency vibrator at 2850 rpm to make the leaves bounce. The tapping time should be controlled within 3-5 minutes. After tapping, spread the leaves thinly and let them stand until the fragrance is strong before fixing. Note that the tapping time should not be too long to avoid over-tapping, which can damage the leaves. Damaged leaves are prone to reddening, affecting quality.

[0054] S3, Filming wrapped

[0055] The process involves using a combination of steam and hot air for fixation. Specifically, steam fixation is performed first at a temperature of 100℃-105℃ for 60-80 seconds. Then, continuous hot air fixation is carried out at a temperature of 280℃-380℃ for 2-3 minutes, until the leaves curl, the fragrance emerges, and the moisture content is between 45% and 50%.

[0056] S4, let cool

[0057] After blanching, quickly and evenly spread the blanched leaves thinly on a cooling platform or bamboo tray to cool and rehydrate naturally. The thickness of the leaves should be 2cm-3cm, and the cooling time should be 20min-30min.

[0058] S5, Reasoning

[0059] The styling process is performed using a multi-functional styling machine, and consists of two stages:

[0060] In the first stage, the temperature of the leaves is 160℃-180℃, the rotation speed is 1000r / min-1200r / min, the amount of leaves added to each trough is 0.1Kg-0.2Kg, and the time is 2min-5min. After the blanched leaves are stir-fried until they are straight, they are put into the pot to cool and rehydrate for about 30 minutes.

[0061] In the second stage, the temperature for shaping the tea leaves is 80℃-100℃, the amount of leaves added to each trough is 0.15 Kg-0.25 Kg, and the time is 5min-10min. Stir-fry until the leaves are straight and shaped, and the tea strips feel prickly to the touch.

[0062] S6, Drying

[0063] The drying process is carried out in two stages, namely:

[0064] For the first drying, use a bucket dryer or a chain dryer at a temperature of 80℃-90℃, with the tea leaves 2cm-3cm thick, for 20-30 minutes. After the first drying, spread the tea leaves thinly out of the machine to cool for 30-60 minutes.

[0065] The second drying process involves drying at a temperature of 65℃-75℃ until the tea is fully dry. The strongest buds are then selected, and the tea leaves are removed from the dryer when they can be easily crushed into powder with a finger. At this point, the moisture content of the tea leaves is around 7%.

[0066] S7. Screening and Sorting

[0067] S7.1 Remove tea leaves and debris from dried tea leaves by sieving.

[0068] S7.2 Use a photoelectric color sorter or manual sorting to remove dark green, mixed colors, leaves and various impurities.

[0069] S8, Titian

[0070] A box-type tea roasting and aroma-enhancing machine is used to enhance the aroma of the sieved and sorted tea leaves. The aroma-enhancing temperature is 65℃-70℃, and the aroma-enhancing time is 30min-60min. After aroma-enhancing, the moisture content of the tea leaves is about 5%.

[0071] S9, Packaging

[0072] After the tea leaves are infused with aroma, they are removed from the machine and allowed to cool to room temperature before being packed and sealed.

[0073] The structure and usage of the pretreatment equipment, the greening equipment, and the blanching equipment involved in the preparation process of this invention are described below:

[0074] like Figure 1 , Figure 2 As shown, the pretreatment equipment 1 includes a leaf spreading and equalizing device 115, a mesh conveyor belt 15, a housing 116, a microporous ventilation system 16, a microporous oxygen supply system 17, a filtered exhaust system 19, a leafhopper collection device 11, a wind-driven suction system 12, a temperature sensor 18, a humidity sensor 110, and a photosensor 113. The mesh conveyor belt 15 is located inside the housing 116 and has a three-layer structure with each layer spaced 50cm apart. The three layers of the mesh conveyor belt 15 move synchronously. The function of the mesh conveyor belt 15 is to transport fresh tea leaves. Above each layer of the mesh conveyor belt 15, a yellow LED compensating light 13 and a high-intensity LED light 114 are installed. Turning on the yellow LED compensating light 13 attracts leafhoppers, while turning on the high-intensity LED light 114 repels them.

[0075] One end of the box 116 has a leafhopper inlet 117 and a tea leaf feeding inlet. After leafhoppers are placed in the leafhopper inlet 117, the inlet 117 is closed; after tea leaves are added through the feeding inlet, the feeding inlet is closed. The other end of the box 116 has a leafhopper suction outlet 14, and a leafhopper collecting device 11 is provided at the other end of the box 116. The leafhopper collecting device 11 is equipped with a wind-powered suction system 12. After the wind-powered suction system 12 is activated, the inside of the box 116 is sucked, thereby allowing the leafhoppers inside the box 116 to enter the leafhopper collecting device 11 through the leafhopper suction outlet 14, thus achieving the collection of leafhoppers. Above the mesh conveyor belt 15 are arranged sequentially a microporous ventilation system 16, a microporous oxygen supply system 17, a filtered exhaust system 19, a hot air system 111, a cold air system 112, and a material spreading device 115. All these components are located inside the housing 116. Along the direction from the leafhopper suction outlet 14 to the leafhopper release inlet 117 within the housing 116, the microporous ventilation system 16, microporous oxygen supply system 17, filtered exhaust system 19, hot air system 111, cold air system 112, high-intensity LED light 114, and material spreading device 115 are arranged sequentially. The system includes a microporous ventilation system 16 for introducing air into the housing 116, a microporous oxygen supply system 17 for supplying oxygen into the housing 116, and a filter exhaust system 19 for exhausting air from the housing 116. A hot air system 111 generates hot air, and a cold air system 112 generates cold air. Both systems are connected to the microporous ventilation system 16. The hot air generated by the hot air system 111 enters the housing 116 through the microporous ventilation system 16, and the cold air generated by the cold air system 112 enters the housing 116 through the microporous ventilation system 16. A high-intensity LED light 114 provides strong illumination, and a uniform leaf spreading device 115 evenly spreads the fresh tea leaves on the mesh conveyor belt 15. Above the mesh conveyor belt 15, a temperature sensor 18, a humidity sensor 110, and a photosensitive sensor 113 are arranged in sequence. The temperature sensor 18 is used to detect the air temperature inside the box 116, the humidity sensor 110 is used to detect the air humidity inside the box 116, and the photosensitive sensor 113 is used to detect the light intensity inside the box 116.

[0076] The following describes how to use pretreatment equipment 1:

[0077] (1) Use a feeding machine to transport fresh tea leaves to the feeding port of box 116 of pretreatment equipment 1, so that the fresh tea leaves slide evenly onto the mesh conveyor belt 15; (2) Start the evenly spreading device 115 to spread the fresh leaves evenly as required; close the feeding port after spreading is completed. (3) Turn on the yellow light LED compensation lamp 13, and release artificially raised adult green leafhoppers into box 116 of pretreatment equipment 1 through the green leafhopper release port 117, with a release density of 1 cm. 2 Release one small green leafhopper. After the release is completed, close the small green leafhopper inlet 117. (4) Turn on the hot air system 111 or the cold air system 112 to control the temperature and humidity. Control the temperature to 25℃-28℃ and the relative humidity to 65%-70%. If the temperature is low, the hot air system 111 and the micro-pore ventilation system 16 will supply hot air to raise the temperature. If the temperature is high, the cold air system 112 and the micro-pore ventilation system 16 will supply cold air to lower the temperature. (5) Every 10 minutes, turn on the micro-pore oxygen supply system 17 to supply oxygen to the box 116 for 2 minutes. (6) When the fresh leaves are properly green, turn off the yellow light quality LED compensation lamp 13 and turn on the strong light system in the box, that is, turn on the strong light LED lamp 114 at the small green leafhopper inlet 117. At this time, the small green leafhoppers will start to move and gather quickly towards the small green leafhopper suction outlet 14. (7) After 10 minutes, turn on the wind suction system 12 to suck the green leafhopper out of the pretreatment equipment 1, and collect the green leafhopper in a concentrated manner through the green leafhopper collection device 11; send the green leafhopper into the artificial breeding box for breeding, so that it can be used next time.

[0078] like Figures 3 to 5 As shown, the tea-picking equipment 2 includes a support 21, shock-absorbing springs 22, a vibrating trough 23, and a vibrator 24. The vibrating trough 23 is made of stainless steel, with a width of 1.2m, a length of 5m, a depth of 20cm, and an angle of 2°. The inlet of the vibrating trough 23 is high, and the outlet is low. The bottom of the vibrating trough 23 has continuous, undulating triangular blocking blocks 25 with an angle of 15° and a slope length of 5cm. The connection between adjacent blocking blocks 25 is semi-circular, eliminating dead angles. The blocking blocks 25 increase the contact area of ​​the tea leaves during vibration and jumping, and the semi-circular connection between adjacent blocking blocks 25 prevents hard damage to the tea leaves and avoids leaving any lingering leaves. A high-frequency vibrator 24 is installed below the vibrating trough 23, with a frequency of 2850 r / min. The bottom of the vibration groove 23 is connected to the support 21 via a shock-absorbing spring 22, and the support 21 has four springs. The fresh leaves bounce within the vibration groove 23 due to high-frequency vibration, resulting in slight collisions and friction between the leaves. The interior of the leaves also undergoes slight physicochemical changes under high-frequency vibration, producing a richer fragrance.

[0079] The following describes how to use the "Bumping Green" device 2:

[0080] (1) Spread the pre-treated fresh tea leaves evenly on the vibration trough 23. (2) Start the vibrator 24 to make the vibration trough 23 vibrate. When the vibration trough 23 vibrates, the fresh tea leaves in the vibration trough 23 jump.

[0081] like Figure 6 As shown, the blanching equipment 3 is a steam + high-temperature air integrated machine, including a steam chamber 31, a steam generator, inlet and outlet tracks 32, a rotating mesh tray 37, a high-temperature air generator, a centrifugal blower, hot air ducts, and cold air ducts. The steam generator is located inside the steam chamber 31 and generates steam. Two inlet and outlet tracks 32 are arranged parallel to each other and fixed to the side wall of the steam chamber 31. The rotating mesh tray 37 is located between the two inlet and outlet tracks 32, and sliders 33 are installed on the inlet and outlet tracks 32, sliding along the tracks 32. The rotating mesh tray 37 is rotatably mounted between the two sliders 33. A rotating brush 36 is located above the rotating mesh tray 37 and is also rotatably mounted on the sliders 33. The rotating mesh tray 37 can be conveyed into the steam chamber 31 or removed from the steam chamber 31 via the inlet and outlet tracks 32. The rotating mesh tray 37 has a cold air supply port 34 and a high-temperature air supply port 35 at its lower part. The high-temperature air supply port 35 is connected to a high-temperature air generator through a hot air duct. The high-temperature air generator generates high-temperature air, which is then transported to the high-temperature air supply port 35 through the hot air duct and supplied to one side of the rotating mesh tray 37. A centrifugal blower is connected to the cold air supply port 34 through a cold air duct. The centrifugal blower delivers cold air to the cold air supply port 34 through the cold air duct and acts on the rotating mesh tray 37.

[0082] The following describes how to use the blanching equipment 3:

[0083] (1) Spread the fresh tea leaves that have undergone the withering treatment thinly on the rotating mesh tray 37, start the rotation mode, and transfer the rotating mesh tray 37 to the steam chamber 31 through the inlet and outlet track 32 for steam fixation treatment of the fresh tea leaves. During the steam fixation process, the rotating mesh tray 37 is always rotating. (2) After the steam fixation is completed, move the rotating mesh tray 37 out of the steam chamber 31 through the inlet and outlet track 32. (3) Continue to rotate the rotating mesh tray 37, and blow cold air into the rotating mesh tray 37 through the cold air supply port 34 for 1 min-2 min to quickly cool down the fresh tea leaves after steam fixation and remove surface moisture. (4) Turn off the centrifugal blower to stop supplying cold air, turn on the high-heat air generator, and blow high-heat air into the rotating mesh tray 37. The high-heat air temperature is 280℃-380℃, and the high-heat air supply time is 2 min-3 min. Start the rotating brush 36 to turn the fresh tea leaves over, so that the fresh tea leaves are quickly dehydrated, and at the same time, it also serves the purpose of fixation again. (5) Stop blowing hot air, start the centrifugal blower, blow cold air onto the rotating mesh tray 37 again for 1-2 minutes, then stop rotating the rotating mesh tray 37, take out the fresh tea leaves on the rotating mesh tray 37 and transfer them to the cooling process.

[0084] This invention pre-treats fresh tea leaves by introducing adult and nymph green leafhoppers during the withering process of normal, pest-free one-bud-one-two-leaf fresh leaves. This effectively solves the problem of varying degrees of water loss in fresh leaves caused by different degrees of withering and the time interval between withering and harvesting. At the same time, by using temperature and humidity control, supplemental lighting for withering, touch-to-withering to enhance aroma, and steam + high-heat air fixation techniques, the invention effectively improves the appearance, uniformity, color, aroma, and freshness of the tea.

Claims

1. A processing method for cicada tea, characterized in that, Includes the following steps: S1. Fresh Leaf Pretreatment S1.1 Pick fresh tea leaves and grade them according to their tenderness. Different grades of fresh leaves are spread in different fresh leaf pretreatment equipment. The fresh leaves are spread thinly and without pressure in the pretreatment equipment. S1.2 Introduce adult green leafhoppers into the pretreatment equipment and attract them with yellow light to pierce and suck fresh leaves; control the temperature in the pretreatment equipment at 25℃-28℃, the relative humidity at 65%-70%, and the spreading time at 6h-8h. S1.3 Collect and remove the small green leafhoppers; S2, Bumping Green Vibration is used to make the fresh tea leaves jump and undergo a "touch-greening" process. The touch-greening time is controlled within 3-5 minutes. After the touch-greening, the fresh tea leaves are spread thinly and left to stand. S3, Filming wrapped The blanched leaves are obtained by using a combination of steam and high-temperature air for blanching. S4, let cool After blanching, quickly and evenly spread the blanched leaves thinly on a cooling platform or bamboo tray to cool and rehydrate naturally. The thickness of the leaves should be 2cm-3cm, and the cooling time should be 20min-30min. S5, Reasoning The styling process is performed using a multi-functional styling machine, and consists of two stages: In the first stage, the temperature of the strips is 160℃-180℃, the rotation speed is 1000r / min-1200r / min, the amount of leaves added to each trough is 0.1Kg-0.2Kg, and the time is 2min-5min. After the blanched leaves are stir-fried until they are straight, they are put into the pot to cool and rehydrate for 30min. In the second stage, the temperature for shaping the leaves is 80℃-100℃, the amount of leaves added to each trough is 0.15 Kg-0.25 Kg, and the time is 5min-10min. Stir-fry until the leaves are straight and shaped, and the tea strips feel prickly to the touch. S6, Drying The tea leaves that have been shaped are dried using a drying method; S7. Screening and Sorting S7.1 Remove tea leaves and dust from the dried tea by sieving; S7.2 Use a photoelectric color sorter or manual sorting to remove dark green, mixed colors, leaves and various impurities. S8, Titian A box-type tea roasting and aroma-enhancing machine was used to enhance the aroma of the sifted and sorted tea leaves. The aroma-enhancing temperature was 65℃-70℃, and the processing time was 30-60 minutes. After aroma-enhancing, the moisture content of the tea leaves was 5%. S9, Packaging After the tea leaves are infused with aroma, they are removed from the machine and allowed to cool to room temperature before being packed and sealed. In step S1.3, the strong light repellent and wind-powered suction system is activated to drive the leafhoppers towards the leafhopper suction outlet of the pretreatment equipment, thereby collecting the leafhoppers. The pretreatment equipment includes a leaf-spreading device, a mesh conveyor belt, a box, a microporous ventilation system, a microporous oxygen supply system, a filter exhaust system, a leafhopper collection device, a wind-powered suction system, a temperature sensor, a humidity sensor, and a photosensor. The mesh conveyor belt is located inside the box, and above each layer of the mesh conveyor belt are yellow LED compensation lights and strong LED lights for providing illumination. One end of the box has a leafhopper inlet and a fresh tea leaf loading outlet, and the other end of the box has a leafhopper suction outlet. The leafhopper collection device, equipped with a wind-powered suction system, is located at the other end of the box. Above the mesh conveyor belt are arranged in sequence a microporous ventilation system, a microporous oxygen supply system, a filtered exhaust system, a hot air system, a cold air system, and a leaf-spreading device. The microporous ventilation system is used to introduce air into the chamber, the microporous oxygen supply system is used to supply oxygen into the chamber, and the filtered exhaust system is used to exhaust air from the chamber. The hot air system and the cold air system are both connected to the microporous ventilation system. The leaf-spreading device is used to evenly spread the fresh tea leaves on the mesh conveyor belt. Above the mesh conveyor belt are also arranged in sequence a temperature sensor, a humidity sensor, and a photosensitive sensor. The temperature sensor is used to detect the air temperature inside the chamber, the humidity sensor is used to detect the air humidity inside the chamber, and the photosensitive sensor is used to detect the light intensity inside the chamber.

2. The cicada tea processing and preparation process according to claim 1, characterized in that, In step S1.2, the placement density is 1 cm. 2 Release one small green leafhopper.

3. The cicada tea processing and preparation process according to claim 1, characterized in that, In step S2, the fresh leaves are spread out until the buds and leaves are wilted, the color is dark green, the fragrance of flowers is revealed, and the moisture content is 68%-70% before the greening process is carried out.

4. The cicada tea processing and preparation process according to claim 1, characterized in that, In step S3, steam fixation is first performed at a temperature of 100℃-105℃ for 60s-80s; then continuous high-temperature air fixation is performed at a temperature of 280℃-380℃ for 2 min-3 min, until the leaves curl, the fragrance of flowers is revealed, and the moisture content is between 45%-50%.

5. The cicada tea processing and preparation process according to claim 1, characterized in that, In step S6, the drying process is divided into two stages: For the first drying, use a bucket roaster or a chain plate dryer. The drying temperature is 80℃-90℃, the tea leaves are 2cm-3cm thick, and the drying time is 20min-30min. After the first drying, spread the tea leaves thinly off the machine to cool for 30min-60min. The second drying process involves drying at a temperature of 65℃-75℃ until the tea is fully dry. The thickest buds are then selected, and the tea leaves are removed from the dryer when they can be easily crushed into powder with a finger. At this point, the moisture content of the tea leaves is 7%.

6. The cicada tea processing and preparation process according to claim 1, characterized in that, The mesh conveyor belt has a three-layer structure, with each layer spaced 50cm apart, and the three layers of the mesh conveyor belt move synchronously.

7. The cicada tea processing and preparation process according to claim 3, characterized in that, In step S2, the vibrating device includes a support frame, shock-absorbing springs, a vibrating trough, and a vibrator. The inlet of the vibrating trough is high and the outlet is low. A high-frequency vibrator is located below the vibrating trough. The bottom of the vibrating trough is connected to the support frame through shock-absorbing springs.

8. The cicada tea processing and preparation process according to claim 4, characterized in that, In step S3, the blanching equipment includes a steam chamber, a steam generator, inlet and outlet tracks, a rotating mesh tray, a high-temperature air generator, a centrifugal blower, a hot air duct, and a cold air duct. The steam generator is located inside the steam chamber. The two inlet and outlet tracks are arranged parallel to each other and fixed to the side wall of the steam chamber. The rotating mesh tray is located between the two inlet and outlet tracks. A slider is slidably installed on the inlet and outlet tracks. The rotating mesh tray is rotatably installed between the two sliders. A rotating brush connected to the slider is provided above the rotating mesh tray. A cold air supply port and a high-temperature air supply port are located below the rotating mesh tray. The high-temperature air supply port is connected to the high-temperature air generator through a hot air duct. The centrifugal blower is connected to the cold air supply port through a cold air duct.

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