A high latitude cicada tea processing device and processing method

Abstract

The application discloses a high-latitude cicada tea processing device and a processing method, relates to the technical field of cicada tea processing, and aims to solve the problem of different product tea qualities caused by different water contents of fresh tea leaves due to different degrees of piercing, sucking and biting of the fresh tea leaves and different time intervals from piercing, sucking and biting to picking. The preparation device comprises grading equipment, spreading equipment, collision equipment, fixation equipment and yellowing equipment. The preparation process comprises fresh leaf grading, spreading, collision, fixation, yellowing, rolling, drying, screening and picking, re-firing and packaging. Through the grading of fresh leaves, temperature and humidity control, light supplementing, spreading, collision, steam and high-heat fixation and drum-type yellowing in sequence, the application effectively improves the appearance, color, luster, aroma, richness and taste of the cicada tea, and improves the overall quality. According to the water content of the fresh leaves and the biting degree of the leafhoppers, the fresh leaves are graded, and different grades of fresh leaves are processed respectively, so that the consistency of the cicada tea quality is ensured.

Description

Technical Field

[0001] This invention relates to the field of cicada tea processing technology, specifically to a high-latitude cicada tea processing device and method. Background Technology

[0002] When the tender stems and leaves of tea trees are pierced and sucked by adult and nymphal green leafhoppers, the tea trees undergo a biotic stress response, triggering glycosidase enzymes that alter the aroma components, resulting in a natural honey-like fragrance in the finished tea. Tea leaves that have been pierced and sucked by the green leafhopper exhibit distinctive quality characteristics, making them a readily identifiable and visually appealing indicator of healthy tea. However, due to the leafhopper's piercing and sucking, the tender buds and leaves are prone to dehydration. The varying degrees of piercing and sucking, as well as the time interval between piercing and sucking and harvesting, lead to significant differences in the moisture content of the fresh leaves, posing considerable challenges to processing and resulting in inconsistent quality of the finished tea. Summary of the Invention

[0003] The purpose of this invention is to provide a high-latitude cicada tea processing device and method to solve the problem of different finished tea quality caused by different moisture content of fresh tea leaves due to different degrees of piercing and biting, and different time intervals between piercing and biting and picking.

[0004] The technical solution adopted by the present invention to solve its technical problem is: a high-latitude cicada tea processing device, including grading equipment, withering equipment, withering equipment, fixation equipment and yellowing equipment;

[0005] The grading equipment includes a grading support, a grading conveyor belt at the top of the grading support, a feeding hopper at the feeding end of the grading conveyor belt, and a moisture detector for detecting the moisture content of fresh leaves and a spectrometer for performing spectral imaging on the fresh leaves above the grading conveyor belt.

[0006] The foraging equipment includes a housing, a foraging support, variable light quality LED lights, a photosensitive sensor, a microporous ventilation system, a temperature sensor, a microporous spray system, a humidity sensor, an oxygen supply system, and a carbon dioxide sensor. The foraging support has a foraging conveyor belt on top, and the housing covers the conveyor belt. Above the conveyor belt are sequentially arranged a front-mounted variable light quality LED light, a microporous ventilation system, a microporous spray system, an oxygen supply system, and a rear-mounted variable light quality LED light. The front and rear variable light quality LED lights are used for luminous compensation. The microporous ventilation system ventilates the housing. The microporous spray system supplies water mist into the housing. The oxygen supply system supplies oxygen into the housing. On the side wall of the housing are sequentially arranged a photosensitive sensor for detecting light intensity inside the housing, a temperature sensor for detecting temperature inside the housing, a humidity sensor for detecting humidity inside the housing, and a carbon dioxide sensor for detecting carbon dioxide content inside the housing.

[0007] The device for handling green tea includes a vibrating trough and a support frame arranged vertically. The vibrating trough and the support frame are connected by a shock-absorbing spring. The bottom of the vibrating trough has a vibrator.

[0008] The blanching equipment includes a steam chamber, an inlet / outlet track, a rotating mesh tray, a high-temperature hot air generator, a centrifugal blower, hot air ducts, and cold air ducts. The steam chamber has a steam generator on its inner side. The inlet / outlet track is fixed to the side wall of the steam chamber. A slider is slidably mounted on the inlet / outlet track. The rotating mesh tray is rotatably mounted on the slider. Below the rotating mesh tray are a cold air supply tray and a high-temperature hot air supply tray. The high-temperature hot air supply tray is connected to the high-temperature hot air generator through a hot air duct. The centrifugal blower is connected to the cold air supply tray through a cold air duct.

[0009] The yellowing equipment includes a yellowing support frame, cylinders, and a roller. The roller is positioned vertically above the yellowing support frame, with two cylinders located between them. The outer wall of the roller has a tri-color variable light LED that emits red, blue, and yellow light. The center of the roller has a hot air supply pipe, a cold air supply pipe, and an oxygen supply pipe. The hot air supply pipe supplies hot air, the cold air supply pipe supplies cold air, and the oxygen supply pipe supplies oxygen. One end of the roller has a feed inlet, and the other end has a power end door with an intake fan inside. The other end of the roller also has a temperature sensor, a humidity sensor, and a carbon dioxide sensor.

[0010] Furthermore, a first material spreading device is provided above the grading conveyor belt, which is used to spread and even out the fresh leaves on the grading conveyor belt.

[0011] Furthermore, a second and a third uniform leaf spreading device are arranged sequentially above the greening conveyor belt. Both the second and the third uniform leaf spreading devices are used to uniformly spread and flatten the fresh leaves on the greening conveyor belt.

[0012] Furthermore, the inlet and outlet tracks are two parallel tracks, and the rotating mesh disk is located between the sliders on the two inlet and outlet tracks and is rotatably connected to the sliders; the rotating mesh disk has a rotating brush above it that is rotatably connected to the sliders.

[0013] This invention also provides a method for processing cicada tea at high latitudes, comprising the following steps:

[0014] S1, Fresh Leaf Grading

[0015] Fresh leaves are graded based on their moisture content and the extent of leafhopper feeding.

[0016] S2, Tanqing

[0017] S2.1 After grading, fresh leaves of the same grade are spread thinly in the spreading equipment to lose moisture. The thickness of the spread leaves is 2cm to 3cm, and the spreading time is 4h to 6h.

[0018] S2.2 Temperature and humidity control is implemented for the greening equipment, with the temperature controlled at 25℃-28℃ and the relative humidity controlled at 65%-70%; red and yellow light are used for light compensation; the standard for greening fresh leaves is: the buds and leaves are wilted and soft, the color is dark green, the fragrance of flowers is evident, and the moisture content is 68%-70%;

[0019] S3, Bumping Green

[0020] S3.1 Place the fresh leaves in the greening device and vibrate them to make them jump and collide with each other. The greening time should be controlled within 3-5 minutes and the number of greening times should be one or two.

[0021] S3.2 After the greening process, spread the fresh leaves thinly and let them stand until the fragrance of flowers is strong before blanching them in the machine.

[0022] S4, Filming wrapped

[0023] The fresh leaves that have undergone the "pengqing" treatment are then subjected to steam fixation and high-temperature air fixation.

[0024] S5, muted yellow

[0025] The blanched leaves are subjected to three yellowing treatments.

[0026] S6, Kneading

[0027] S6.1 First, knead the tea leaves that have been yellowed without pressure for 5 min - 8 min, then knead lightly with pressure for 5 min - 10 min, then knead heavily with pressure for 3 min - 5 min, and finally knead lightly with pressure for 10 min; the standard for kneading is: the tea leaves are tightly rolled into strips, the tea strips have a sticky feel, they can be squeezed into a ball without breaking apart, a small amount of tea juice overflows, and the strip formation rate is over 90%;

[0028] S6.2 Off-machine deblocking and screening;

[0029] S7, Drying

[0030] The kneaded industrial products are then dried.

[0031] S8. Screening and sorting

[0032] S8.1 Screening removes chipping material;

[0033] S8.2 Sorting: Use photoelectric color sorter or manual sorting. The movements should be gentle to prevent the buds and leaves from breaking. Remove reddish, dark green, mixed colors, leaves and various impurities.

[0034] S9, Reheating

[0035] The tea leaves are re-fired using a box-type tea roasting and aroma-enhancing machine at a temperature of 75℃-80℃ for 1-2 hours. After re-fire, the moisture content of the tea leaves is below 6%.

[0036] S10, Packaging

[0037] After the tea leaves are re-fired, they are removed from the machine and allowed to cool to room temperature before being packed and sealed.

[0038] Furthermore, the specific steps for grading fresh leaves are as follows:

[0039] S1.1 Pick one bud and one or two leaves of fresh leaves, put the fresh leaves into the feed hopper 1, and transport the fresh leaves through the graded conveyor belt 2. When the fresh leaves pass through the first uniform and leaf spreading device 3, the first uniform and leaf spreading device 3 uniformly spreads and flattens the fresh leaves.

[0040] When the S2.2 grading conveyor belt 2 transports the fresh leaves to the moisture analyzer 4, the moisture content of the fresh leaves is detected by the moisture analyzer 4. When the grading conveyor belt 2 transports the fresh leaves to the spectrometer 5, the spectrometer 5 performs spectral imaging on the fresh leaves to understand the extent to which the green leafhoppers are feeding on the fresh leaves. When the moisture content of the fresh leaves is below 73% and the green leafhopper feeding rate is above 50%, they are classified as premium fresh leaves. When the moisture content of the fresh leaves is between 73% and 74% and the green leafhopper feeding rate is above 30% and 50%, they are classified as first-grade fresh leaves. When the moisture content of the fresh leaves is above 74% and the green leafhopper feeding rate is below 30%, they are classified as second-grade fresh leaves.

[0041] Furthermore, the specific steps for wrapping up filming are as follows:

[0042] S4.1 Steam fixation: Spread the fresh tea leaves that have undergone the withering process thinly on the fixation equipment, and steam fix the fresh tea leaves with steam. The temperature of the steam fixation process is 100℃-105℃ and the time is 60s-80s.

[0043] After steam fixation is completed in S4.2, turn on the centrifugal blower to blow cold air onto the rotating mesh for 1-2 minutes to quickly cool down the fresh tea leaves after steam fixation and remove surface moisture.

[0044] S4.3 High-heat air fixation: Turn off the centrifugal blower to stop supplying cold air, turn on the high-heat air generator to blow high-heat air onto the rotating mesh disc. The high-heat air temperature is 280℃-380℃, and the high-heat air supply time is 2min-3min, so that the fresh tea leaves are quickly dehydrated until the leaves curl up, the floral aroma is revealed, and the moisture content is between 45%-50%.

[0045] S4.4 Turn off the high-heat air generator and stop blowing high-heat air. Then, restart the centrifugal blower and blow cold air onto the rotating mesh disc for 1-2 minutes before removing the blanched leaves.

[0046] Furthermore, the specific steps for the yellowing process are as follows:

[0047] S5.1 Feeding: Add the blanched leaves into the drum;

[0048] S5.2 First Stage of Yellowing: Keep the drum horizontal, rotate the drum, turn on the three-color variable light quality LED lights to emit yellow light with an intensity of 2000-2500 lux for light compensation, keep the temperature inside the drum at 50℃-60℃ and the humidity at 80%-90%, and continuously supply oxygen to the drum intermittently, supplying oxygen for 1 minute every 2 minutes to carry out the first stage of yellowing, with a yellowing time of 1 hour;

[0049] When the carbon dioxide content inside the S5.3 drum exceeds 450 ppm, the drum should be ventilated for no more than 1 minute.

[0050] S5.4 Second stage of yellowing: Adjust the three-color variable light quality LED lights to emit red light with an intensity of 2000-2500 lux for light compensation, control the temperature at 40℃-45℃, the humidity at 70%-75%, and keep the oxygen supply unchanged to carry out the second stage of yellowing, which lasts for 1 hour.

[0051] S5.5 Third stage of yellowing: Adjust the three-color variable light quality LED lights to emit blue light with an intensity of 1500-2000 lux for light compensation, control the temperature at 35℃-40℃, the humidity at 60%-65%, and keep the oxygen supply unchanged to carry out the third stage of yellowing, which lasts for 1-2 hours.

[0052] After the S5.6 yellowing process is completed, remove the tea leaves from the drum.

[0053] Furthermore, the drying process is carried out in two stages:

[0054] S7.1 First drying: The first drying is carried out using a bucket-type premium tea roasting machine or a chain plate dryer. The drying temperature is 110℃-120℃, the tea leaves are 2cm-3cm thick, and the drying time is 10min-20min. In the middle, the tea leaves are removed from the machine and spread out to cool for 20min-30min.

[0055] S7.2 Second drying: Drying temperature 75℃-80℃, dry until fully dry; pick the strongest buds, which can be crushed into powder with your fingers, and then remove them from the dryer. At this time, the moisture content of the tea leaves is about 7%.

[0056] The beneficial effects of this invention are as follows: This invention effectively improves the appearance, color, richness of aroma, and freshness, sweetness, and mellowness of cicada tea by sequentially performing fresh leaf grading, temperature and humidity controlled with supplemental lighting for withering, withering and aroma enhancement, steam + high-heat air fixation, and oxygen-controlled variable temperature drum yellowing processes, thereby improving the overall quality. By grading the fresh leaves according to their moisture content and the degree of feeding by the small green leafhopper, and processing the different grades of fresh leaves separately, the consistency of the quality of the finished cicada tea can be guaranteed. Attached Figure Description

[0057] Figure 1 A 3D diagram of the grading equipment;

[0058] Figure 2 A 3D diagram of the spreading equipment;

[0059] Figure 3 A 3D view of the spreading equipment after the housing has been removed;

[0060] Figure 4 A 3D diagram of the equipment used for bumping green plants;

[0061] Figure 5 A 3D diagram of the blanching equipment;

[0062] Figure 6 A 3D diagram of the yellowing equipment;

[0063] In the diagram: 1. Feed hopper, 2. Grading conveyor belt, 3. First material spreading device, 4. Moisture analyzer, 5. Spectrometer, 6. Grading support, 7. Box, 8. Spreading conveyor belt, 9. Spreading support, 10. Second material spreading device, 11. Front-mounted variable light quality LED light, 12. Photosensitive sensor, 13. Pipeline micro-pore ventilation system, 14. Temperature sensor, 15. Pipeline micro-pore spray system, 16. Humidity sensor, 17. Oxygen supply system, 18. Carbon dioxide sensor, 19. Rear-mounted variable light quality LED light, 20. Third material spreading device, 21. Spreading support, 22. Shock-absorbing spring, 23. Vibration trough, 24. Vibrator, 25. Steam chamber, 26. Inlet / outlet track, 27. Rotary mesh tray, 28. Slider, 29. Cold air supply tray, 30. High-temperature hot air supply tray, 31. Rotary brush, 32. Cylinder ear plate, 33. Cylinder, 34. Hot air supply pipe, 35. Cold air supply pipe, 36. Oxygen supply pipe, 37. Roller, 38. Feed inlet, 39. Yellowing support. Detailed Implementation

[0064] like Figures 1 to 6 As shown, the high-latitude cicada tea processing apparatus of the present invention includes grading equipment, withering equipment, contact with green leaves equipment, fixation equipment, and yellowing equipment. The high-latitude cicada tea processing method of the present invention includes fresh leaf grading, withering, contact with green leaves, fixation, yellowing, rolling, drying, sieving and sorting, re-firing, and packaging. The processing apparatus and processing method of the present invention are described below with reference to the accompanying drawings.

[0065] like Figure 1 As shown, the grading equipment includes a feeding hopper 1, a grading conveyor belt 2, a first equalizing and spreading device 3, a moisture meter 4, a spectrometer 5, and a grading support 6. The top of the grading support 6 is the grading conveyor belt 2, which is used to transport fresh tea leaves. A feeding hopper 1 is located at the feeding end of the grading conveyor belt 2. The feeding hopper 1 is large at the top and flat at the bottom. After fresh leaves are added to the feeding hopper 1, they are moved out along the bottom of the feeding hopper 1 and spread onto the grading conveyor belt 2. Along the conveying direction of the grading conveyor belt 2, the first equalizing and spreading device 3, the moisture meter 4, and the spectrometer 5 are arranged sequentially from front to back on the top of the grading support 6. The first equalizing and spreading device 3, through rotation and contact with the fresh leaves, evens out and flattens the fresh leaves on the grading conveyor belt 2, and adjusts the thickness of the spread. The moisture meter 4 is used to detect the moisture content of the fresh leaves, and the spectrometer 5 is used to perform spectral imaging of the fresh leaves.

[0066] The following describes the working method of the grading equipment, namely the fresh leaf grading method:

[0067] (1) Pick one bud and one or two leaves of fresh leaves and put the fresh leaves into the feed hopper 1. At this time, the fresh leaves in the feed hopper 1 fall onto the grading conveyor belt 2. The fresh leaves move under the conveying action of the grading conveyor belt 2. When the fresh leaves pass through the first uniform leaf spreading device 3, the first uniform leaf spreading device 3 uniformly spreads and flattens the fresh leaves.

[0068] (2) When the grading conveyor belt 2 transports the fresh leaves to the moisture detector 4, the moisture content of the fresh leaves is detected by the moisture detector 4; when the grading conveyor belt 2 transports the fresh leaves to the spectrometer 5, the spectrometer 5 performs spectral imaging on the fresh leaves. The degree of leafhopper feeding on the fresh leaves can be seen through spectral imaging; fresh leaves with a moisture content of less than 73% and a leafhopper feeding rate of more than 50% are considered premium fresh leaves; fresh leaves with a moisture content of 73%-74% and a leafhopper feeding rate of more than 30%-50% are considered first-grade fresh leaves; fresh leaves with a moisture content of more than 74% and a leafhopper feeding rate of less than 30% are considered second-grade fresh leaves.

[0069] like Figure 2 , Figure 3As shown, the leaf spreading equipment includes a housing 7, a leaf spreading conveyor belt 8, a leaf spreading support 9, a second leaf spreading device 10, a front-mounted variable light quality LED light 11, a photosensitive sensor 12, a duct micro-pore ventilation system 13, a temperature sensor 14, a duct micro-pore spray system 15, a humidity sensor 16, an oxygen supply system 17, a carbon dioxide sensor 18, a rear-mounted variable light quality LED light 19, and a third leaf spreading device 20. The leaf spreading support 9 is the basic component of the leaf spreading equipment. The leaf spreading conveyor belt 8 is located on top of the leaf spreading support 9, and is used to transport the graded fresh leaves. The housing 7 is also located on top of the leaf spreading support 9, covering it, with the leaf spreading conveyor belt 8 positioned between the support 9 and the housing 7. The leaf spreading conveyor belt 8 has a three-layer structure, with each layer spaced 50cm apart, and the three layers move synchronously. Above the spreading conveyor belt 8, there are sequentially arranged a second uniform leaf spreading device 10, a front-mounted variable light quality LED light 11, a duct micro-pore ventilation system 13, a duct micro-pore spray system 15, an oxygen supply system 17, a rear-mounted variable light quality LED light 19, and a third uniform leaf spreading device 20. The second uniform leaf spreading device 10, the front-mounted variable light quality LED light 11, the duct micro-pore ventilation system 13, the duct micro-pore spray system 15, the oxygen supply system 17, the rear-mounted variable light quality LED light 19, and the third uniform leaf spreading device 20 are all mounted on the housing 7. Among them, the second uniform leaf spreading device 10 is used to uniformly spread and flatten the fresh leaves that fall on the spreading conveyor belt 8; the function of the front-mounted variable light quality LED light 11 is to induce the tea leaves to produce floral aroma using different light qualities. The duct micro-pore ventilation system 13 supplies air into the chamber 7 to regulate the temperature inside the chamber 7; the duct micro-pore spray system 15 supplies water mist into the chamber 7 to regulate the humidity inside the chamber 7; the oxygen supply system 17 supplies oxygen into the chamber 7 to regulate the oxygen content inside the chamber 7; the function of the rear-mounted variable light quality LED light 19 is to induce the tea leaves to produce floral aroma using different light qualities. The third uniform leaf spreading device 20 is used to uniformly spread and flatten the fresh leaves on the spreading conveyor belt 8. A photosensitive sensor 12, a temperature sensor 14, a humidity sensor 16, and a carbon dioxide sensor 18 are arranged sequentially on the side wall of the chamber 7. The photosensitive sensor 12 is used to detect the light intensity inside the chamber 7; the temperature sensor 14 is used to detect the temperature inside the chamber 7; the humidity sensor 16 is used to detect the air humidity inside the chamber 7; and the carbon dioxide sensor 18 is used to detect the carbon dioxide concentration inside the chamber 7.

[0070] The following describes the working method of the greening equipment, namely the method of greening fresh leaves:

[0071] (1) After grading, the fresh leaves of the same grade are spread thinly on a clean and hygienic greening conveyor belt 8 to lose moisture. The thickness of the fresh leaves is 2cm-3cm, and the spreading time is 4h-6h.

[0072] (2) Temperature and humidity are controlled inside the box 7. The temperature is controlled at 25℃-28℃ and the relative humidity is controlled at 65%-70%. Red light and yellow light (600-640nm, 2000lux) are used for light compensation. The standard for spreading fresh leaves is: the buds and leaves are wilted and soft, the color is dark green, the fragrance of flowers is obvious, and the moisture content is 68%-70%.

[0073] like Figure 4 As shown, the "flower-picking" equipment includes a flower-picking support 21, a shock-absorbing spring 22, a vibrating trough 23, and a vibrator 24. The flower-picking support 21 is the basic component of the equipment. The vibrating trough 23 is located above the flower-picking support 21, and the shock-absorbing spring 22 is located between the flower-picking support 21 and the vibrating trough 23. The vibrator 24 is installed at the bottom of the vibrating trough 23. After the vibrator 24 is started, it drives the vibrating trough 23 to vibrate. The vibrating trough 23 is made of stainless steel. The trough 23 is 1.2m wide, 5m long, and 20cm deep. The inlet of the vibrating trough 23 is high, and the outlet is low. Under the action of the vibrator 24, the fresh leaves jump within the vibrating trough 23, causing slight collisions and friction between the leaves. The internal physicochemical changes of the fresh leaves also occur under the vibration, producing a richer fragrance.

[0074] The following describes the working method of the green leaf spreading equipment, namely the method of spreading fresh leaves:

[0075] (1) Place the fresh leaves in the vibration trough 23 and start the vibrator 24 to make the vibration trough 23 vibrate. At this time, the fresh leaves in the vibration trough 23 will jump and slightly collide with each other. The contact time should be controlled within 3-5 minutes, and the number of contact times should be one or two. Note that the contact time should not be too long to avoid excessive contact, which will cause the fresh leaves to break. Damaged fresh leaves are prone to red discoloration, which will affect the quality.

[0076] (2) After the leaves are green, spread them out thinly and let them stand until the fragrance of the flowers is strong. Then, put them on the machine to kill the green.

[0077] like Figure 5As shown, the blanching equipment includes a steam chamber 25, a steam generator, inlet and outlet tracks 26, a rotating mesh tray 27, a high-temperature air generator, a centrifugal blower, hot air ducts, and cold air ducts. The steam generator is located inside the steam chamber 25 and produces steam. Two inlet and outlet tracks 26 are arranged parallel to each other and fixed to the side wall of the steam chamber 25. The rotating mesh tray 27 is located between the two inlet and outlet tracks 26. Slider blocks 28 are installed on the inlet and outlet tracks 26 and slide along them. The rotating mesh tray 27 is rotatably mounted between the two sliders 28. A rotating brush 31 is located above the rotating mesh tray 27 and is also rotatably mounted on the sliders 28. The rotating mesh tray 27 can be conveyed into or removed from the steam chamber 25 via the inlet and outlet tracks 26. Below the rotating mesh tray 27 are a cold air supply tray 29 and a high-temperature air supply tray 30. The high-temperature air supply tray 30 is connected to a high-temperature air generator via a hot air duct. The high-temperature air generator generates high-temperature air, which is then delivered to the high-temperature air supply tray 30 via the hot air duct, and supplied to one side of the rotating mesh tray 27. A centrifugal blower is connected to the cold air supply tray 29 via a cold air duct. The centrifugal blower delivers cold air to the cold air supply tray 29 via the cold air duct, which acts on the rotating mesh tray 27 to cool it down.

[0078] The following describes the working method of the blanching equipment, that is, the blanching method for fresh leaves:

[0079] (1) Steam fixation: The fresh tea leaves that have undergone the patting treatment are spread thinly on the rotating mesh tray 27. The rotating mesh tray 27 is conveyed to the steam chamber 25 through the inlet and outlet track 26 to perform steam fixation treatment on the fresh tea leaves. During the steam fixation process, the rotating mesh tray 27 is always rotating. The temperature of the steam fixation treatment is 100℃-105℃ and the time is 60s-80s.

[0080] (2) After steam fixation is completed, the rotating mesh tray 27 is moved out of the steam chamber 25 through the inlet and outlet track 26. The rotating mesh tray 27 continues to rotate, and the centrifugal blower is turned on. Cold air is blown onto the rotating mesh tray 27 through the cold air supply plate 29 for 1-2 minutes, so that the fresh tea leaves after steam fixation are quickly cooled down and the surface moisture is removed.

[0081] (3) High-heat air fixation: Turn off the centrifugal blower to stop supplying cold air, turn on the high-heat air generator, and blow high-heat air to the rotating mesh plate 27 through the high-heat air supply plate 30. The high-heat air temperature is 280℃-380℃, and the high-heat air supply time is 2min-3min. Start the rotating brush 31 to turn the fresh tea leaves, so that the fresh tea leaves can be dehydrated quickly. At the same time, it also serves as a second fixation until the leaves curl up, the floral aroma is revealed, and the moisture content is between 45%-50%.

[0082] (4) Turn off the high-temperature air generator, stop blowing high-temperature air, start the centrifugal blower again, blow cold air onto the rotating screen 27 for 1-2 minutes, then stop rotating the rotating screen 27 and take out the blanched leaves on the rotating screen 27.

[0083] like Figure 6 As shown, the curing equipment includes cylinders 33, hot air supply pipes 34, cold air supply pipes 35, oxygen supply pipes 36, temperature sensor 14, humidity sensor 16, and rollers 37. Rollers 37 are made of acrylic. There are two cylinders 33, each with a cylinder lug 32 at the end of its cylinder barrel. The cylinder lug 32 is fixedly connected to the curing bracket 39 of the curing equipment. The piston rods of the cylinders 33 are hinged to the rollers 37. When the piston rods of the two cylinders 33 extend to the same length, the rollers 37 are in a horizontal state. When the piston rods of the two cylinders 33 extend to different lengths, the rollers 37 are in an inclined state. One end of the rollers 37 is a feed inlet 38, which is a lockable and openable structure. Blanching leaves are added into the rollers 37 through the feed inlet 38. The outer wall of the roller 37 is equipped with tri-color variable light LEDs that emit red, blue, and yellow light. The center of the roller 37 has a hot air supply pipe 34, a cold air supply pipe 35, and an oxygen supply pipe 36. The hot air supply pipe 34 supplies hot air to maintain the required temperature inside the roller. The cold air supply pipe 35 supplies cold air to keep the air inside the roller 37 fresh. The oxygen supply pipe 36 supplies oxygen to maintain a continuous oxygen supply. At the other end of the roller 37 is a small power end door, inside which is an intake fan. At the other end of the roller 37 are a temperature sensor 14, a humidity sensor 16, and a carbon dioxide sensor. The temperature sensor 14 detects the air temperature inside the roller 37, the humidity sensor 16 detects the air humidity inside the roller 37, and the carbon dioxide sensor detects the carbon dioxide content inside the roller 37.

[0084] The following describes the working method of the yellowing equipment, that is, the yellowing method for blanched leaves:

[0085] (1) Feeding: Before feeding, the roller 37 is in a horizontal state. The cylinder 33 is started so that the end of the roller 37 with the feed port 38 is tilted upward at 45°, and the blanching leaves are added into the roller 37.

[0086] (2) First stage of yellowing: Close and lock the feed port 38, drive the drum 37 to a horizontal state through the cylinder 33, rotate the drum 39, turn on the three-color variable light quality LED light, emit yellow light with an intensity of 2000-2500 lux for light compensation, supply hot air and atomized vapor through the hot air supply pipe 34, keep the temperature inside the drum 37 at 50℃-60℃ and the humidity at 80%-90%, and supply oxygen intermittently and continuously through the oxygen supply pipe 36, supplying oxygen for 1 minute every 2 minutes, to carry out the first stage of yellowing, and the yellowing time is 1 hour.

[0087] (3) When the carbon dioxide sensor detects that the carbon dioxide content exceeds 450ppm, open the small door at the power end, turn on the suction fan, and turn on the cold air supply pipe 35 to ventilate, keep the air inside the roller 37 fresh, and the ventilation time shall not exceed 1 minute.

[0088] (4) Second stage of yellowing: After ventilation, turn off the intake fan, close the small door of the power end, and close the cold air supply pipe 35 to carry out the second stage of yellowing; adjust the three-color variable light quality LED lights to emit red light with an intensity of 2000-2500 lux for light compensation, control the temperature at 40℃-45℃, the humidity at 70%-75%, keep the oxygen supply unchanged, carry out the second stage of yellowing, and the yellowing time is 1 hour.

[0089] (5) Third stage of yellowing: Adjust the three-color variable light quality LED lights to emit blue light with an intensity of 1500-2000 lux for light compensation, control the temperature at 35℃-40℃, the humidity at 60%-65%, and keep the oxygen supply unchanged to carry out the third stage of yellowing, which lasts for 1-2 hours.

[0090] (6) After the yellowing process is completed, start the cylinder 33 so that the end of the roller 37 with the feed port 38 is tilted downward at 45°, open the feed port 38 and unload the material.

[0091] The high-latitude cicada tea processing method of the present invention is described below:

[0092] S1, Fresh Leaf Grading

[0093] S1.1 Pick one bud and one or two leaves of fresh leaves, put the fresh leaves into the feed hopper 1, and transport the fresh leaves through the graded conveyor belt 2. When the fresh leaves pass through the first uniform leaf spreading device 3, the first uniform leaf spreading device 3 uniformly spreads and flattens the fresh leaves.

[0094] When the S2.2 grading conveyor belt 2 transports the fresh leaves to the moisture analyzer 4, the moisture content of the fresh leaves is detected by the moisture analyzer 4. When the grading conveyor belt 2 transports the fresh leaves to the spectrometer 5, the spectrometer 5 performs spectral imaging on the fresh leaves to understand the extent to which the green leafhoppers are feeding on the fresh leaves. When the moisture content of the fresh leaves is below 73% and the green leafhopper feeding rate is above 50%, they are classified as premium fresh leaves. When the moisture content of the fresh leaves is between 73% and 74% and the green leafhopper feeding rate is above 30% and 50%, they are classified as first-grade fresh leaves. When the moisture content of the fresh leaves is above 74% and the green leafhopper feeding rate is below 30%, they are classified as second-grade fresh leaves.

[0095] S2, Tanqing

[0096] S2.1 After grading, fresh leaves of the same grade are spread thinly on the spreading conveyor belt 8 to lose moisture. The thickness of the spread leaves is 2cm to 3cm, and the spreading time is 4h to 6h.

[0097] S2.2 controls the temperature and humidity inside chamber 7, with the temperature controlled at 25℃-28℃ and the relative humidity controlled at 65%-70%; red and yellow light (600-640nm, 2000lux) is used for light compensation; the standard for fresh leaf spreading is: the buds and leaves are wilted and soft, the color is dark green, the fragrance of flowers is obvious, and the moisture content is 68%-70%.

[0098] S3, Bumping Green

[0099] S3.1 Place the fresh leaves in the vibration trough 23 and start the vibrator 24 to make the fresh leaves in the vibration trough 23 jump and collide with each other. The contact time should be controlled within 3min-5min, and the number of contact times should be one to two.

[0100] S3.2 After the leaves are touched green, spread them out thinly and let them stand until the fragrance of the flowers is strong, then put them on the machine to kill the green.

[0101] S4, Filming wrapped

[0102] S4.1 Steam fixation: The fresh tea leaves that have undergone the withering process are spread thinly on the rotating mesh tray 27. The rotating mesh tray 27 is then conveyed to the steam chamber 25 via the inlet and outlet track 26 for steam fixation. During the steam fixation process, the rotating mesh tray 27 is constantly rotating. The steam fixation temperature is 100℃-105℃, and the time is 60s-80s.

[0103] After steam fixation is completed in step S4.2, the rotating mesh tray 27 is moved out of the steam chamber 25 through the inlet / outlet track 26. The rotating mesh tray 27 continues to rotate, and the centrifugal blower is turned on. Cold air is blown onto the rotating mesh tray 27 through the cold air supply plate 29 for 1-2 minutes to quickly cool down the fresh tea leaves after steam fixation and remove surface moisture.

[0104] S4.3 High-heat air fixation: Turn off the centrifugal blower to stop supplying cold air, turn on the high-heat air generator, and blow high-heat air to the rotating mesh tray 27 through the high-heat air supply plate 30. The high-heat air temperature is 280℃-380℃, and the high-heat air supply time is 2min-3min. At the same time, start the rotating brush 31 to turn the fresh tea leaves, so that the fresh tea leaves are quickly dehydrated, and at the same time, it also serves as a second fixation until the leaves curl up, the floral aroma is revealed, and the moisture content is between 45%-50%.

[0105] S4.4 Turn off the high-heat air generator and stop blowing high-heat air. Start the centrifugal blower again and blow cold air onto the rotating mesh tray 27 for 1-2 minutes. Then stop rotating the rotating mesh tray 27 and remove the blanched leaves from the rotating mesh tray 27.

[0106] S5, muted yellow

[0107] S5.1 Feeding: Before feeding, the drum 37 is in a horizontal state. The cylinder 33 is started so that the end of the drum 37 with the feed port 38 is tilted upward at 45°, and blanching leaves are added into the drum 37.

[0108] S5.2 First Stage Yellowing: Close and lock the feed inlet 38, drive the drum 37 to a horizontal position through the cylinder 33, rotate the drum 37, turn on the three-color variable light quality LED lights, emit yellow light with an intensity of 2000-2500 lux for light compensation, supply hot air and atomized vapor through the hot air supply pipe 34 to maintain the temperature inside the drum 37 at 50℃-60℃ and the humidity at 80%-90%, and provide intermittent continuous oxygen supply through the oxygen supply pipe 36, supplying oxygen for 1 minute every 2 minutes, to carry out the first stage yellowing, with a yellowing time of 1 hour.

[0109] When the S5.3 carbon dioxide sensor detects that the carbon dioxide content exceeds 450ppm, the small door on the power end is opened, the intake fan is turned on, and the cold air supply pipe 35 is turned on to ventilate and keep the air inside the roller 37 fresh. The ventilation time shall not exceed 1 minute.

[0110] S5.4 Second Stage of Yellowing: After ventilation, turn off the intake fan, close the small door on the power end, and close the cold air supply pipe 35 to carry out the second stage of yellowing; adjust the three-color variable light quality LED lights to emit red light with an intensity of 2000-2500 lux for light compensation, control the temperature at 40℃-45℃, the humidity at 70%-75%, and keep the oxygen supply unchanged to carry out the second stage of yellowing for 1 hour.

[0111] S5.5 Third Stage Yellowing: Adjust the three-color variable light quality LED lights to emit blue light with an intensity of 1500-2000 lux for light compensation, control the temperature at 35℃-40℃, the humidity at 60%-65%, and keep the oxygen supply unchanged to carry out the third stage of yellowing, which lasts for 1-2 hours.

[0112] After the yellowing process is completed in step S5.6, the cylinder 33 is activated to tilt the end of the roller 37 with the feed port 38 downwards by 45°, opening the feed port 38 for unloading.

[0113] S6, Kneading

[0114] S6.1 First, knead the tea leaves that have been left to turn yellow without pressure for 5 min - 8 min, then knead lightly with pressure for 5 min - 10 min, then knead heavily with pressure for 3 min - 5 min, and finally knead lightly with pressure for 10 min; the standard for kneading is: the tea leaves are tightly rolled into strips, the tea strips have a sticky feel, they can be clumped together in the hand without breaking apart, a small amount of tea juice overflows, and the strip formation rate is over 90%.

[0115] S6.2 Deblocking and screening.

[0116] S7, Drying

[0117] The drying process is carried out in two stages:

[0118] S7.1 First drying: The first drying is carried out using a bucket-type premium tea roasting machine or a chain plate dryer. The drying temperature is 110℃-120℃, the tea leaves are 2cm-3cm thick, and the drying time is 10min-20min. In the middle, the tea leaves are removed from the machine and spread out to cool for 20min-30min.

[0119] S7.2 Second drying: Drying temperature 75℃-80℃, dry until fully dry; pick the strongest buds, which can be crushed into powder with your fingers, and then remove them from the dryer. At this time, the moisture content of the tea leaves is about 7%.

[0120] S8. Screening and sorting

[0121] S8.1 Screening removes chipping material.

[0122] S8.2 Sorting: Use photoelectric color sorter or manual sorting. The movements should be gentle to prevent the buds and leaves from breaking. Remove reddish, dark green, mixed colors, leaves and various impurities.

[0123] S9, Reheating

[0124] The tea leaves are re-fired using a box-type tea roasting and aroma-enhancing machine at a temperature of 75℃-80℃ for 1-2 hours. After re-fire, the moisture content of the tea leaves is below 6%.

[0125] S10, Packaging

[0126] After the tea leaves are re-fired, they are removed from the machine and allowed to cool to room temperature before being packed and sealed.

[0127] This invention effectively improves the appearance, color, aroma, and fresh, sweet, and mellow taste of cicada tea through a series of processes, including fresh leaf grading, temperature and humidity controlled with supplemental lighting for withering, aroma enhancement by contact with the leaves, steam and high-heat air fixation, and oxygen-controlled variable-temperature drum yellowing. This results in an overall quality improvement. Furthermore, by grading the fresh leaves according to their moisture content and the extent of feeding by the small green leafhopper, and processing different grades of leaves separately, the consistency of the finished cicada tea quality can be guaranteed.

Claims

1. A cicada tea processing device, characterized in that, This includes grading equipment, spreading equipment, pressing equipment, fixing equipment, and yellowing equipment; The grading equipment includes a grading support, a grading conveyor belt at the top of the grading support, a feeding hopper at the feeding end of the grading conveyor belt, and a moisture detector for detecting the moisture content of fresh leaves and a spectrometer for performing spectral imaging on the fresh leaves above the grading conveyor belt. The spreading equipment includes a housing, a spreading support, a photosensitive sensor, a microporous ventilation system, a temperature sensor, a microporous spray system, a humidity sensor, an oxygen supply system, and a carbon dioxide sensor. The spreading support has a spreading conveyor belt on top, and the housing covers the spreading conveyor belt. Above the spreading conveyor belt are sequentially arranged a front-mounted variable-quality LED light, a microporous ventilation system, a microporous spray system, an oxygen supply system, and a rear-mounted variable-quality LED light. The front and rear variable-quality LED lights are used for luminous compensation. The microporous ventilation system ventilates the housing. The microporous spray system supplies water mist into the housing. The oxygen supply system supplies oxygen into the housing. On the side wall of the housing are sequentially arranged a photosensitive sensor for detecting light intensity inside the housing, a temperature sensor for detecting temperature inside the housing, a humidity sensor for detecting humidity inside the housing, and a carbon dioxide sensor for detecting carbon dioxide content inside the housing. The device for handling green tea includes a vibrating trough and a support frame arranged vertically. The vibrating trough and the support frame are connected by a shock-absorbing spring. The bottom of the vibrating trough has a vibrator. The blanching equipment includes a steam chamber, an inlet / outlet track, a rotating mesh tray, a high-temperature air generator, a centrifugal blower, hot air ducts, and cold air ducts. The steam generator is located inside the steam chamber. The inlet / outlet track is fixed to the side wall of the steam chamber. A rotating mesh tray is located on the inlet / outlet track. Below the rotating mesh tray are a cold air supply tray and a high-temperature air supply tray. The high-temperature air supply tray is connected to the high-temperature air generator through a hot air duct. The centrifugal blower is connected to the cold air supply tray through a cold air duct. The yellowing equipment includes a yellowing support frame, cylinders, and a roller. The roller is positioned vertically above the yellowing support frame, with two cylinders located between them. The inner wall of the roller has three-color variable light LEDs that can emit red, blue, and yellow light. The center of the roller has a hot air supply pipe, a cold air supply pipe, and an oxygen supply pipe. The hot air supply pipe supplies hot air, the cold air supply pipe supplies cold air, and the oxygen supply pipe supplies oxygen. One end of the roller has a feed inlet, and the other end has a power end door with an intake fan inside. The other end of the roller is also equipped with a temperature sensor, a humidity sensor, and a carbon dioxide sensor.

2. The cicada tea processing device according to claim 1, characterized in that, Above the grading conveyor belt is a first material spreading and leaf spreading device, which is used to spread and even out the fresh leaves on the grading conveyor belt.

3. The cicada tea processing device according to claim 2, characterized in that, Above the greening conveyor belt are a second and a third uniform leaf spreading device arranged sequentially. Both the second and third uniform leaf spreading devices are used to uniformly spread and flatten the fresh leaves on the greening conveyor belt.

4. The cicada tea processing device according to claim 3, characterized in that, The inlet and outlet tracks are two parallel tracks, and the rotating mesh disk is located between the sliders on the two inlet and outlet tracks and is rotatably connected to the sliders; the rotating mesh disk has a rotating brush above it that is rotatably connected to the sliders.

5. A method for processing cicada tea, characterized in that, Processing cicada tea using the cicada tea processing apparatus according to any one of claims 1-4 includes the following steps: S1, Fresh Leaf Grading Fresh leaves are graded based on their moisture content and the extent of leafhopper feeding. S2, Tanqing S2.1 After grading, fresh leaves of the same grade are spread thinly in the spreading equipment to lose moisture. The thickness of the spread leaves is 2cm to 3cm, and the spreading time is 4h to 6h. S2.2 Temperature and humidity control is implemented for the greening equipment, with the temperature controlled at 25℃-28℃ and the relative humidity controlled at 65%-70%; red and yellow light are used for light compensation; the standard for greening fresh leaves is: the buds and leaves are wilted and soft, the color is dark green, the fragrance of flowers is evident, and the moisture content is 68%-70%; S3, Bumping Green S3.1 Place the fresh leaves in the greening device and vibrate them to make them jump and collide with each other. The greening time should be controlled within 3-5 minutes and the number of greening times should be one or two. S3.2 After the greening process, spread the fresh leaves thinly and let them stand until the fragrance of flowers is strong before blanching them in the machine. S4, Filming wrapped The fresh leaves that have undergone the "pengqing" treatment are then subjected to steam fixation and high-temperature air fixation. S5, muted yellow The blanched leaves are subjected to three yellowing treatments. S6, Kneading S6.1 First, knead the tea leaves that have been yellowed without pressure for 5 min - 8 min, then knead lightly with pressure for 5 min - 10 min, then knead heavily with pressure for 3 min - 5 min, and finally knead lightly with pressure for 10 min; the standard for kneading is: the tea leaves are tightly rolled into strips, the tea strips have a sticky feel, they can be squeezed into a ball without breaking apart, a small amount of tea juice overflows, and the strip formation rate is over 90%; S6.2 Off-machine deblocking and screening; S7, Drying The rolled tea leaves are then dried. S8. Screening and sorting S8.1 Screening removes chipping material; S8.2 Sorting: Use photoelectric color sorter or manual sorting. The movements should be gentle to prevent the buds and leaves from breaking. Remove red, dark green, mixed-color leaves and various impurities. S9, Reheating The tea leaves are re-fired using a box-type tea roasting and aroma-enhancing machine at a temperature of 75℃-80℃ for 1-2 hours. After re-fire, the moisture content of the tea leaves is below 6%. S10, Packaging After the tea leaves are re-fired, they are removed from the machine and allowed to cool to room temperature before being packed and sealed.

6. A method for processing cicada tea according to claim 5, characterized in that, The specific steps for grading fresh leaves are as follows: S1.1 Pick one bud and one or two leaves of fresh leaves, put the fresh leaves into the feed hopper, and transport the fresh leaves through the graded conveyor belt. When the fresh leaves pass through the first uniform and spreading device, the first uniform and spreading device uniformly and spreads the fresh leaves. S1.2 When the grading conveyor belt transports the fresh leaves to the moisture analyzer, the moisture content of the fresh leaves is detected by the moisture analyzer. When the grading conveyor belt transports the fresh leaves to the spectrometer, the spectrometer performs spectral imaging on the fresh leaves to understand the extent to which the green leafhoppers are feeding on the fresh leaves. When the moisture content of the fresh leaves is less than 73% and the green leafhopper feeding rate is greater than 50%, the fresh leaves are classified as premium grade. When the moisture content of the fresh leaves is between 73% and 74% and the green leafhopper feeding rate is between 30% and 50%, the fresh leaves are classified as first grade. When the moisture content of the fresh leaves is greater than 74% and the green leafhopper feeding rate is less than 30%, the fresh leaves are classified as second grade.

7. A method for processing cicada tea according to claim 6, characterized in that, The specific steps for wrapping up filming are as follows: S4.1 Steam fixation: Spread the fresh tea leaves that have undergone the withering process thinly on the fixation equipment, and steam fix the fresh tea leaves with steam. The temperature of the steam fixation process is 100℃-105℃ and the time is 60s-80s. After steam fixation is completed in S4.2, turn on the centrifugal blower to blow cold air onto the rotating mesh for 1-2 minutes to quickly cool down the fresh tea leaves after steam fixation and remove surface moisture. S4.3 High-heat air fixation: Turn off the centrifugal blower to stop supplying cold air, turn on the high-heat air generator to blow high-heat air onto the rotating mesh disc. The high-heat air temperature is 280℃-380℃, and the high-heat air supply time is 2min-3min, so that the fresh tea leaves are quickly dehydrated until the leaves curl up, the floral aroma is revealed, and the moisture content is between 45%-50%. S4.4 Turn off the high-heat air generator and stop blowing high-heat air. Then, restart the centrifugal blower and blow cold air onto the rotating mesh disc for 1-2 minutes before removing the blanched leaves.

8. A method for processing cicada tea according to claim 7, characterized in that, The specific steps for smothering yellow are as follows: S5.1 Feeding: Add the blanched leaves into the drum; S5.2 First Stage of Yellowing: Keep the drum horizontal, rotate the drum, turn on the three-color variable light quality LED lights to emit yellow light with an intensity of 2000-2500 lux for light compensation, keep the temperature inside the drum at 50℃-60℃ and the humidity at 80%-90%, and continuously supply oxygen to the drum intermittently, supplying oxygen for 1 minute every 2 minutes to carry out the first stage of yellowing, with a yellowing time of 1 hour; When the carbon dioxide content inside the S5.3 drum exceeds 450 ppm, the drum should be ventilated for no more than 1 minute. S5.4 Second stage of yellowing: Adjust the three-color variable light quality LED lights to emit red light with an intensity of 2000-2500 lux for light compensation, control the temperature at 40℃-45℃, the humidity at 70%-75%, and keep the oxygen supply unchanged to carry out the second stage of yellowing, which lasts for 1 hour. S5.5 Third stage of yellowing: Adjust the three-color variable light quality LED lights to emit blue light with an intensity of 1500-2000 lux for light compensation, control the temperature at 35℃-40℃, the humidity at 60%-65%, and keep the oxygen supply unchanged to carry out the third stage of yellowing, which lasts for 1-2 hours. After the S5.6 yellowing process is completed, remove the tea leaves from the drum.

9. A method for processing cicada tea according to claim 8, characterized in that, Drying is carried out in two stages: S7.1 First drying: The first drying is carried out using a bucket-type premium tea roasting machine or a chain plate dryer. The drying temperature is 110℃-120℃, the tea leaves are 2cm-3cm thick, and the drying time is 10min-20min. In the middle, the tea leaves are removed from the machine and spread thinly to cool for 20min-30min. S7.2 Second drying: Drying temperature 75℃-80℃, dry until fully dry; pick the strongest buds, which can be crushed into powder with your fingers, and then remove them from the dryer. At this time, the moisture content of the tea leaves is 7%.

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