Four-washing, blanching and de-enzyming process for tea leaves

Abstract

Compared with the enzyme deactivation process, the existing known enzyme deactivation process does not have the cleaning functions of fresh leaf washing cleaning, high-temperature water blanching enzyme deactivation, bird droppings oily obstinate stain rinsing and worm egg stripping: 1, pan fixation process-electric heating iron pan enzyme deactivation; 2, steaming process-steam fixation; and 3, sunning process-sunlight radiation heat fixation. 4, baking process-second microwave fixation and fourth washing, blanching and fixation process of the tea leaves. The method has the advantages that dirt, worm eggs and bird droppings on the surfaces of the tea leaves can be washed away; tea leaves are clean, sanitary, healthy, safe and high in quality. 2, according to the principles that water is free of holes and the water temperature is easy to control, blanching and fixation are rapid, accurate and thorough, the appearance of leaf buds is kept fresh and smooth, and the fixation effect is good; 3, the technical difficulty is low, the water temperature is easy to control, the fixation effect is good, and the popularization value is high.

Description

Technical Field

[0001] The invention belongs to the field of tea fresh leaf withering technology and tea cleaning and decontamination technology. The process flow of the invention is: picking - spreading and airing - cleaning with clean water - blanching and withering with hot water - cooling with clean normal temperature water - dehydration and drying - rolling and twisting - drying. Background Art

[0002] The process background of the present invention is mainly to innovate and develop a process method based on the defects of the green withering processes currently commonly used in my country, such as the stir-frying green withering process and the steaming green withering process.

[0003] The existing green tea killing process does not have the function of washing and cleaning. The process of stir-frying green tea killing: picking - spreading and airing - drum iron pot killing - rolling and twisting - drying. The process of steaming green tea killing: picking - spreading and airing - steam killing - dehydration and drying - rolling and twisting - drying.

[0004] This process invention utilizes the principle that water can penetrate any pore. After the fresh leaves come into contact with hot water, the active enzymes in the leaves, leaf cores and leaf stalks can be quickly, evenly, accurately and thoroughly inactivated. The tea leaf buds after withering are clean, intact, fresh and lively, laying a good foundation for the subsequent production of high-end and high-quality tea.

[0005] The fixing process of the invention has the advantages of low technical difficulty, easy operation, easy control of fixing water temperature and excellent fixing effect.

[0006] Stir-frying and fixing process: The technology is difficult, the operators need to be experienced and skilled, and the labor cost is high. Otherwise, it is easy to cause problems such as burning of the fixing leaves, uneven fixing, and insufficient fixing.

[0007] Steaming and killing tea process: The tea lacks the cleaning process, which leads to low hygiene level, insufficient tea aroma and other unfavorable factors. BRIEF DESCRIPTION OF THE DRAWINGS The process flow of tea leaves washing, bleaching and withering is as follows: picking - spreading to dry - washing with clean water - bleaching and withering - cooling with clean water at room temperature - dehydration and drying - rolling and twisting - drying. The attached drawings of the specification, Figure 1 This is the process flow chart of washing, bleaching and killing tea leaves.

Claims

1. The four-washing, bleaching and killing process of tea leaves is a set of easy-to-operate, accurate, high-quality and hygienic killing process. The four-washing, bleaching and killing process refers to the killing process in which the fresh tea leaves are washed once, blanched with hot water once, cooled with cold water once, and washed with high-temperature hot air once to remove the low-boiling point unpleasant substances in the leaves.

2. (1) Washing (rinsing and cleaning) Place the fresh leaves picked in a sink and rinse with running clean water Rinse and clean Operation, to achieve the purpose of cleaning the dirt on the surface of fresh leaves.

3. (2) Second washing (bleaching and killing) Taking advantage of the fact that water can penetrate any hole, the fresh leaves are immersed in hot water of a set temperature for rapid blanching. The high temperature quickly blocks the activity of the fresh leaf enzymes, so that all parts of the fresh leaves can achieve a rapid, accurate, thorough and comprehensive killing effect. The blanching and killing process is simple to operate, the water temperature is easy to control, and the killing efficiency is close to 100%. Hot water can also be used to treat tea leaves. Secondary cleaning Hot water can remove parasite eggs adsorbed on the surface of fresh leaves and remove bird droppings and other oily dirt attached to fresh leaves, effectively removing the odor and odor caused by pollution on the surface of tea leaves.

4. (3) Three washes (rinsing and cooling fresh leaves to protect color) The hot fresh leaves after blanching and killing are quickly immersed in clean cold water to quickly cool the fresh leaves. This achieves the purpose of cooling, protecting color and preserving freshness. Three times cleaning .

5. (4) Four washes (dehydration and drying to remove green odor) Due to the three washing operations mentioned above, a large amount of water adheres to the surface of the fresh leaves to form water droplets. After being quickly dehydrated by the dehydrator, the water of the leaves is evaporated by hot air equipment. While evaporating the water, the low-boiling point unpleasant substances such as the green odor in the tea leaves are also taken away. The tea leaves are given a hot air "bath" to achieve the purpose of drying and removing the green odor.

6. Protection points of the invention: Name: Four-Washing, Bleaching and Fixing Process of Tea Leaves Fixing method: Four-washing, bleaching and fixing method of tea leaves Process flow: picking - cooling - cleaning - blanching - cooling - dehydration and drying - rolling and twisting - drying.

Images