Mulberry leaf tea processing and preparing technology and fresh leaf cleaning device

Abstract

The invention relates to the technical field of tea processing, in particular to a mulberry leaf tea processing and preparing technology and a fresh leaf cleaning device. The preparation process comprises the steps of picking, fresh leaf treatment, cleaning, combined withering, rolling and rolling cutting, fermentation, drying and impurity removal, grading, floating and sufficient drying. According to the whole process, aroma and taste substances of the tea leaves are converted more sufficiently, the original sensory flavor is improved, and the quality and taste are improved; a fresh leaf cleaning device is used in cooperation with cleaning treatment, compared with traditional cleaning operation, time and labor are saved, cleaning is thorough, the leaves are dried through cold air, and the subsequent processing efficiency is improved.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a mulberry leaf tea processing and preparation process and a fresh leaf cleaning device. Background Art

[0002] The stems and veins of fresh mulberry leaves are thick, and the leaves picked are generally relatively rough and uneven, which brings unfavorable factors to processing and makes the quality stability uncontrolled. Mulberry leaf tea made according to the conventional green tea process often has problems such as strong green smell and bitter taste; while mulberry leaf tea made according to the black tea fermentation process often has various quality defects such as uneven fermentation. The reason lies in the cleanliness and hygiene quality of mulberry leaf tea and the treatment before fermentation.

[0003] Traditionally, the mulberry leaves are washed before processing into mulberry leaf tea. Since the back of the mulberry leaves is densely covered with fuzz during the growth process, dust is easily hidden. After laborious washing, the leaves are often not cleaned thoroughly. This affects the source quality of the raw materials for mulberry leaf tea processing. Incomplete leaf washing increases the impurity content in the subsequent processing, increases the burden of post-processing, and makes the taste of the mulberry leaf tea unstable.

[0004] Fermentation is a key process in the processing of mulberry leaf tea, which can effectively remove the green taste of mulberry leaves. Withering is a pre-fermentation process. Currently, most of them use natural withering or trough withering to release moisture, soften the leaves, and lose the grassy smell. The chemical reaction in this process is closely related to the aroma, taste, and soup color of the tea. Therefore, the treatment effect of this part directly affects the quality of mulberry leaf tea.

[0005] In order to improve the taste of mulberry leaf tea, the patent "A method for preparing fermented mulberry leaf tea" 2018114403773 discloses a method for preparing fermented mulberry leaf tea. Through soaking in a certain concentration of salt water and eluting with vinegar, a large amount of oxalic acid is removed and alkaloids are neutralized, thereby achieving deodorization. The process includes "mulberry leaf grading-cleaning-salting-washing-vinegar steaming-washing-fermentation-rinsing-rolling-medium temperature drying-high temperature baking".

[0006] In order to further improve the quality of mulberry leaf tea and solve the problems of incomplete cleaning, cumbersome cleaning operation and process steps that need to be further optimized in the existing fermented mulberry leaf tea preparation, the present application proposes a mulberry leaf tea processing and preparation process and a fresh leaf cleaning device. Summary of the invention

[0007] The present invention provides a mulberry leaf tea processing and preparation process and a fresh leaf cleaning device. By controlling the cleanliness of the fresh leaves and combining with composite withering, the internal structure of the mulberry leaves can be fully chemically reacted, the aroma and flavor substances can be fully converted, the green and astringent taste can be effectively removed, the sweet and mellow taste can be increased, and the problems existing in the prior art can be solved.

[0008] One of the technical solutions adopted by the present invention is:

[0009] A mulberry leaf tea processing and preparation process is provided, comprising the following steps:

[0010] (1) Picking: Pick the dark green buds and leaves with 1 to 5 leaves on the top of the branches, which are free of pollution, pests and diseases.

[0011] (2) Fresh leaf processing: remove the tender stems and petioles of the picked mulberry leaves and leave only the leaves;

[0012] (3) Fresh leaf cleaning: mulberry leaves are rinsed with clean water using fresh leaf cleaning equipment to remove water droplets on the leaf surface, and the leaf surface is dried with cold air;

[0013] (4) Compound withering: First, place the treated mulberry leaves in a withering tank for withering treatment, with a leaf thickness of 10-15 cm, and a hot air temperature of 35-38°C for 6-8 hours. After each hour of hot air blowing, stop blowing for 20 minutes and gently stir. Choose a sunny day according to weather conditions, and spread the leaves thinly in the sun in the morning or afternoon for withering. The appropriate withering is when the leaves are soft, the leaf color turns dark, and the fragrance is released.

[0014] (5) Rolling and cutting: Put the moderately withered mulberry leaves into a rolling machine for rolling. First, roll them without pressure for 10 minutes, then roll them with medium pressure for 10 minutes, then roll them with heavy pressure for 10 minutes, then roll them with loose pressure for 5 minutes, then roll them with loose pressure for 55 minutes, and then sieve them out of the machine to break them into pieces. Put the deblocked mulberry leaves into a hammer machine to hammer and cut them, and then use a toothed roller rolling and cutting tea machine (also known as a CTC machine) to roll and cut the mulberry leaves until the mesophyll cells are fully broken and form particles.

[0015] (6) De-blocking and screening: De-blocking and screening the kneaded and cut mulberry leaves;

[0016] (7) fermentation: fermenting the granular mulberry leaves after deblocking and screening; spreading the fermented leaves thinly to 0.5-1 cm, controlling the fermentation temperature at 32-38° C., the relative humidity of the air at 90%, and the fermentation time at 1-1.5 h, until the leaves turn yellow-brown;

[0017] (8) Drying: Dry the fermented particles until they are sufficiently dry; control the temperature of the roasting machine at 90-100° C.; and dry them until the moisture content is 6-8%;

[0018] (9) Removal of impurities and grading: Use a photoelectric tea color sorter to remove impurities and grade the tea leaves, placing them separately according to grade;

[0019] (10) Flowering: including the steps of watering to increase humidity, steam sterilization, inoculation, flower development, and flower fixing and drying;

[0020] (11): Full drying: Full drying temperature is 45-55℃, time is 60-72h, until the moisture content is 5-6%.

[0021] Furthermore, in step (4), the leaves are spread out in a thin layer in the sun for withering before 9-10 am or 16-17 pm.

[0022] Furthermore, step (10) of blooming includes:

[0023] S1: Sprinkle water to increase humidity: Sprinkle warm water on the graded mulberry leaf tea and mix well to increase humidity, with a moisture content of 25-30%; stack height 40-60cm, stack time 10-12h, to balance the humidity of the mulberry leaf tea;

[0024] S2 Steam sterilization: steam sterilize the mulberry leaf tea at a temperature of 105-120°C for 15-20 minutes;

[0025] S3 inoculation: the sterilized mulberry leaf tea was moved to a sterile flowering room and inoculated with 0.1% Eurotium cristatum;

[0026] S4 Flowering: The flower-growing room is kept at a constant temperature, humidity and uniform temperature, 28-30℃, 70-85% humidity, for 10-12 days;

[0027] S5 flower fixing and drying: After S4 flower growth is completed, the temperature in the flower growth room is gradually increased and the humidity is gradually reduced for flower fixing and drying.

[0028] Furthermore, the heating and dehumidification operation of S5 flower fixing drying is divided into three steps: the first step is 35°C, relative humidity 65%, and time 48h; the second step is 40°C, relative humidity 45%, and time 48h; the third step is 45°C, relative humidity 25%, and time 48-60h.

[0029] The second technical solution adopted by the present invention is:

[0030] A mulberry tea fresh leaf cleaning device is provided, which is used for cleaning the fresh leaves in the above step (3); the fresh leaf cleaning device comprises a cleaning cylinder, a machine bracket, a water tank, a lifting and moving track, a mesh cleaning frame, a high-pressure water jet device and a blowing device.

[0031] Furthermore, the water tank is arranged at the bottom of the frame, a rotating paddle is arranged at the bottom of the cleaning cylinder, and the mesh cleaning frame is adapted to the cleaning cylinder; the lifting and moving track is used to assemble with the mesh cleaning cylinder and move the mesh cleaning cylinder horizontally or vertically; the blowing device is arranged on the machine bracket.

[0032] Furthermore, the lifting and moving track includes a horizontal track and a vertical track, and the high-pressure water injection device is arranged on the outer side of the horizontal track; the horizontal track and the vertical track both adopt a synchronous belt transmission structure.

[0033] Furthermore, the vertical track includes an axle rod, and a synchronous belt front wheel and a synchronous belt rear wheel are arranged at both ends of the axle rod, and a first synchronous belt is arranged on the synchronous belt front wheel and the synchronous belt rear wheel, and the synchronous belt teeth of each first synchronous belt are respectively meshed with the synchronous belt front wheel and the synchronous belt rear wheel, and the synchronous belt front wheel is connected to the first driving motor via a reducer, and a first sliding seat is arranged on the two first synchronous belts, and the horizontal track is arranged on the two first sliding seats; the horizontal track includes the synchronous belt front wheel, the synchronous belt rear wheel and the second synchronous belt arranged on the two first sliding seats, and a second sliding seat is arranged on the second synchronous belt, and a rod body is arranged on the second sliding seat, and a connecting structure assembled with the mesh cleaning frame is arranged at the bottom end of the rod body.

[0034] Furthermore, a clamping piece detachably assembled with the mesh cleaning frame is provided at the bottom end of the rod body, or the bottom end of the rod body is provided in a hook shape to realize movable hook connection with the mesh cleaning frame.

[0035] Furthermore, the first sliding seat and the second sliding seat are respectively detachably assembled and fixed to the first synchronous belt and the second synchronous belt via screws or anchors.

[0036] Furthermore, the high-pressure water jetting device is a high-pressure nozzle.

[0037] Furthermore, the blowing device is a three-sided air-inlet cooling fan.

[0038] Beneficial effects of the present invention:

[0039] The invention is based on tea production technology, and fresh leaf processing, fresh leaf cleaning and equipment all meet food hygiene requirements; in the preparation process, composite withering causes mulberry leaf contents to be hydrolyzed, fissioned and heterostructured, and the early material conversion of aroma and flavor is more sufficient; rolling and kneading and cutting cause mulberry leaf mesophyll cell tissue to be more fully broken, which is conducive to fermentation; fermentation effectively removes the green and astringent taste and increases the sweet and mellow taste; in the comprehensive application of traditional tea making technology, the flowering process of microorganism Eurotium cristatum is added, and the original sensory flavor is improved on the basis of the original quality, and at the same time, the Eurotium cristatum improves the health care function of mulberry leaf tea, so that the mulberry leaf tea has a better taste when brewed and drunk, and is more beneficial to health.

[0040] The fresh leaf cleaning device of the present invention avoids the defects of time-consuming, labor-intensive and incomplete cleaning in the traditional cleaning process during the processing of mulberry leaf tea. After cleaning, the surface of the leaves is clean and can be quickly dried without damage to the leaves, thereby improving the processing quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 This is a schematic structural diagram of a mulberry tea fresh leaf cleaning device according to the present invention;

[0042] Figure 2 for Figure 1 Schematic diagram of the bottom structure inside the middle cleaning cylinder.

[0043] Among them, 1 is a cleaning cylinder, 2 is a machine bracket, 3 is a water tank, 4 is a mesh cleaning frame, 5 is a high-pressure water jet device, 6 is a rotating paddle, 7 is a horizontal track, 71 is a second synchronous belt, 72 is a second sliding seat, 73 is a rod body, 8 is a vertical track, 81 is an axle rod, 82 is a first synchronous belt, 83 is a first driving motor, and 84 is a first sliding seat. DETAILED DESCRIPTION

[0044] In order to clearly illustrate the technical features of the present invention, the present invention is described in detail below through specific implementation methods in conjunction with the accompanying drawings.

[0045] The Eurotium cristatum used in the following examples was purchased from Shanghai Fusheng Industrial Co., Ltd.

[0046] Example 1

[0047] A mulberry leaf tea processing and preparation process comprises the following steps:

[0048] Step 1: Picking: Pick the dark green buds and leaves with 1 to 5 leaves on the top of the branches, which are free of pollution, pests and diseases.

[0049] Step 2: Fresh leaf processing: remove the tender stems and petioles of the picked mulberry leaves and leave only the leaves;

[0050] Step 3: Fresh leaf cleaning: Use fresh leaf cleaning equipment to rinse the mulberry leaves with clean water, remove water droplets on the leaf surface, and blow dry the leaf surface with cold air;

[0051] Step 4: Compound withering: First, put the treated mulberry leaves into the withering tank for withering treatment, with a leaf thickness of 10-15cm, hot air temperature controlled at 35-38℃, time 6-8h, stop blowing hot air for 20min after each blast of hot air for 1h and gently stir; choose sunny weather according to weather conditions, spread thinly in the sun before 9-10 am or 16-17 pm for withering; moderate withering means the leaves are wilted, darkened, and emit fragrance;

[0052] Step 5: rolling and cutting: put the moderately withered mulberry leaves into the rolling machine for rolling, first rolling without pressure for 10 minutes, then rolling with medium pressure for 10 minutes, continuing to roll with heavy pressure for 10 minutes, rolling with loose pressure to medium pressure for 5 minutes, rolling with loose pressure to air pressure for 55 minutes, and then sieving to decompose the blocks; put the deblocked mulberry leaves into the hammer machine for hammer cutting, and then use the tooth roller rolling and cutting tea machine (also known as CTC machine) to roll and cut the mulberry leaves until the mesophyll cells are fully broken and form particles;

[0053] Step 6: De-blocking and screening: De-blocking and screening the kneaded and cut mulberry leaves;

[0054] Step 7: Fermentation: ferment the granular mulberry leaves after deblocking and screening; spread the fermented leaves thinly to 0.5-1 cm, control the fermentation temperature at 32-38°C, the relative humidity of the air at 90%, and the fermentation time at 1-1.5h, until the leaves turn yellow-brown;

[0055] Step 8: Drying: Dry the fermented particles until they are fully dry. The temperature of the roasting machine is controlled at 90-100℃; dry until the moisture content is 6-8%;

[0056] Step 9: Removal of impurities and grading: Use the photoelectric tea color sorter to remove impurities and grade the tea leaves.

[0057] Step 10: Flowering: 1. Sprinkle water to increase humidity: Sprinkle warm water on the graded mulberry leaf tea to increase humidity, with a moisture content of 25-30%; stacking height 40-60cm, stacking time 10-12h, to balance the humidity of the mulberry leaf tea; 2. Steam sterilization: steam sterilize the mulberry leaf tea, the sterilization temperature is 105-120℃, and the sterilization time is 15-20min; 3. Inoculation: Move the sterilized mulberry leaf tea to a sterile flowering room and inoculate 0.1% Eurotium cristatum; 4. Flowering: The flower-growing room should be kept at a constant temperature, humidity and uniform heat, with a temperature of 28-30℃, a humidity of 70-85%, and a time of 10-12 days; 5. Flower-fixing and drying: After the mulberry leaf tea golden flower is lushly bloomed, the temperature in the flower-growing room is gradually increased and the humidity is gradually decreased for flower-fixing and drying, which can be divided into three steps. The first step is at a temperature of 35℃, a relative humidity of 65%, and a time of 48h; the second step is at a temperature of 40℃, a relative humidity of 45%, and a time of 48h; the third step is at a temperature of 45℃, a relative humidity of 25%, and a time of 48-60h;

[0058] Step 11: Full drying: Full drying temperature is 45-55℃, time is 60-72h, until the moisture content is 5-6%.

[0059] Example 2

[0060] In the third step of the above embodiment, the structure of the fresh leaf cleaning device achieves effective and thorough cleaning of the fresh leaves. Figure 1-2The equipment includes a cleaning cylinder 1, a machine support 2, a water tank 3, a lifting and moving track, a mesh cleaning frame 4 and a high-pressure water jet device 5, which is a high-pressure nozzle; a three-sided air-inlet cooling fan (not shown in the figure) is also arranged on the top of one side of the machine support 2, so that the mulberry leaves can be quickly dried by cold wind after being lifted after cleaning. The water tank 3 is arranged at the bottom end of the machine support 2, which is used to receive and guide the water overflowed from the cleaning cylinder 1 during the cleaning process. A rotating paddle 6 is arranged at the bottom end of the cleaning cylinder, and the mesh cleaning frame 4 is adapted to the cleaning cylinder 1, so as to facilitate mutual installation and ensure the stability of the mesh cleaning frame during the cleaning process. The lifting and moving track is used to assemble with the mesh cleaning cylinder and move the mesh cleaning cylinder horizontally or vertically, that is, during cleaning, the lifting and moving track moves the mesh cleaning frame and places it in the cleaning cylinder 1. After cleaning, the mesh cleaning frame is lifted and moved to the side of the three-sided air-inlet cooling fan on the machine support 2 for blowing.

[0061] The lifting and moving track includes a horizontal track 7 and a vertical track 8, and the high-pressure water jet device 5 is arranged outside the horizontal track. The vertical track includes a shaft 81, and a synchronous belt front wheel and a synchronous belt rear wheel are arranged at both ends of the shaft. The first synchronous belt 82 is arranged on the synchronous belt front wheel and the synchronous belt rear wheel. The synchronous belt teeth of each first synchronous belt are respectively engaged with the synchronous belt front wheel and the synchronous belt rear wheel. The synchronous belt front wheel is connected to the first drive motor 83 through a reducer. A first sliding seat 84 is arranged on the two first synchronous belts, and the horizontal track 7 is arranged on the two first sliding seats; the horizontal track includes the synchronous belt front wheel, the synchronous belt rear wheel and the second synchronous belt 71 arranged on the two first sliding seats, and the driving motor used to drive the synchronous belt front wheel of the horizontal track to rotate is not shown in the figure. A second sliding seat 72 is arranged on the second synchronous belt, and a rod body 73 is arranged on the second sliding seat. A connecting structure assembled with the mesh cleaning frame is arranged at the bottom of the rod body. The first sliding seat and the second sliding seat are respectively fixed to the first synchronous belt and the second synchronous belt in a detachable assembly via screws or anchors.

[0062] A clamping piece that can be detachably assembled with the mesh cleaning frame is provided at the bottom of the rod body, such as a threaded fastener that can pass through the mesh holes of the mesh cleaning frame. Specifically, an arc-shaped plate with the same arc as the inner wall of the mesh cleaning frame can be provided at the bottom of the rod body, and a fastening screw is provided on the plate. The fastening screw passes through the mesh holes on the upper side wall of the mesh cleaning frame and is fastened, thereby ensuring the stability of the connection between the two.

[0063] When in use, add water to the cleaning cylinder 1, put the mulberry leaves to be cleaned into the circular mesh cleaning frame 4, assemble and fix the mesh cleaning frame with the rod body 73, start the synchronous belt structure of the horizontal track 7 and the vertical track 8, adjust appropriately, complete the horizontal and vertical adjustment of the mesh cleaning frame, and finally smoothly enter the cleaning cylinder 1. Turn on the rotating paddle 6 at the bottom of the cleaning cylinder 1 to make the water form a vortex water surge, then turn on the high-pressure water jet device 5 to start the cleaning operation, clean for 2-3 minutes, turn off the high-pressure water jet device, and turn off the rotating paddle. Lift the mesh cleaning frame 4 out of the cleaning cylinder, and then move it along the horizontal track 7 to the outside of the three-sided air cooler on the other side of the machine bracket 2 for cold air blowing; blow with cold air for 3-5 minutes, during which the mesh cleaning frame 4 is appropriately moved in the horizontal direction so that it can be reciprocated close to the cold air machine within a certain range to improve the blowing effect. After the blowing is completed, turn off the cold air machine, take out the mesh cleaning frame and the mulberry leaves in the frame, and pour out the mulberry leaves for the next process of drying and withering.

[0064] In the description of the product structure of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc. indicate directions or positional relationships based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as a limitation on the present invention.

[0065] The above specific implementation manner cannot be used as a limitation on the protection scope of the present invention. For those skilled in the art, any substitution, improvement or change made to the implementation manner of the present invention falls within the protection scope of the present invention.

[0066] The matters not described in detail in the present invention are all known technologies to those skilled in the art.

Claims

1. A mulberry leaf tea processing and preparation process, characterized in that: The steps are as follows: (1) Picking: Pick the dark green buds and leaves with 1 to 5 leaves on the top of the branches, which are free of pollution, pests and diseases. (2) Fresh leaf processing: remove the tender stems and petioles of the picked mulberry leaves, leaving only the leaves; (3) Cleaning fresh leaves: Rinse with clean water to remove water droplets on the leaf surface, and blow dry the leaf surface with cold air; (4) Compound withering: Put the washed mulberry leaves into the withering tank for withering, with a thickness of 10-15 cm, and the hot air temperature is controlled at 35-38°C for 6-8 hours. After each hour of hot air blowing, stop blowing for 20 minutes and gently stir. Choose a sunny day according to the weather conditions, spread the leaves thinly in the sun for withering. The appropriate withering is when the leaves are soft, the leaf color turns dark, and the fragrance is released. (5) rolling and cutting: rolling the moderately withered mulberry leaves, first rolling without pressure for 10 minutes, then rolling with medium pressure for 10 minutes, continuing to roll with heavy pressure for 10 minutes, rolling with loose pressure to medium pressure for 5 minutes, rolling with loose pressure to air pressure for 55 minutes, and then sieving to decompose the blocks; hammering the de-blocked mulberry leaves, and then rolling and cutting the mulberry leaves until the mesophyll cells are fully broken and form particles; (6) De-blocking and screening: De-blocking and screening the kneaded and cut mulberry leaves; (7) fermentation: fermenting the granular mulberry leaves after deblocking and screening; spreading the fermented leaves thinly to 0.5-1 cm, controlling the fermentation temperature at 32-38° C., the relative humidity of the air at 90%, and the fermentation time at 1-1.5 h, until the leaves turn yellow-brown; (8) Drying: Dry the fermented particles until they are sufficiently dry; control the temperature of the roasting machine at 90-100° C.; and dry them until the moisture content is 6-8%; (9) Removal and grading: remove impurities by color sorting, and place them separately after grading; (10) Flowering: including the steps of watering to increase humidity, steam sterilization, inoculation, flower development, and flower fixing and drying; (11) Full drying: Full drying temperature is 45-55°C, time is 60-72h, until the moisture content reaches 5-6%.

2. The preparation process according to claim 1, characterized in that: Step (10) of producing flowers comprises: S1: Sprinkle water to increase humidity: Sprinkle warm water on the graded mulberry leaf tea and mix well to increase humidity, with a moisture content of 25-30%; stack height 40-60cm, stack time 10-12h, to balance the humidity of the mulberry leaf tea; S2 Steam sterilization: steam sterilize the mulberry leaf tea at a temperature of 105-120°C for 15-20 minutes; S3 inoculation: the sterilized mulberry leaf tea was moved to a sterile flowering room and inoculated with 0.1% Eurotium cristatum; S4 Flowering: The flower-growing room is kept at a constant temperature, humidity and uniform temperature, 28-30℃, 70-85% humidity, for 10-12 days; S5 flower fixing and drying: After S4 flower growth is completed, the temperature in the flower growth room is gradually increased and the humidity is gradually reduced for flower fixing and drying.

3. The preparation process according to claim 2, characterized in that: The heating and dehumidification operation of S5 fixed flower drying is divided into three steps: the first step is 35°C, relative humidity 65%, and time 48h; the second step is 40°C, relative humidity 45%, and time 48h; the third step is 45°C, relative humidity 25%, and time 48-60h.

4. A mulberry tea fresh leaf cleaning device, characterized in that: Used for fresh leaf cleaning in step (3) of claim 1; the cleaning device includes a cleaning cylinder, a machine bracket, a water tank, a lifting and moving track, a mesh cleaning frame, a high-pressure water jet device and a blowing device.

5. The mulberry tea fresh leaf cleaning device according to claim 4, characterized in that: The water tank is arranged at the bottom of the frame, a rotating paddle is arranged at the bottom of the cleaning cylinder, and the mesh cleaning frame is adapted to the cleaning cylinder; the lifting and moving track is used to assemble with the mesh cleaning cylinder and move the mesh cleaning cylinder horizontally or vertically; the blowing device is arranged on the machine bracket.

6. The mulberry tea fresh leaf cleaning device according to claim 4, characterized in that: The lifting and moving track includes a horizontal track and a vertical track. The high-pressure water jetting device is arranged outside the horizontal track. The horizontal track and the vertical track both adopt a synchronous belt transmission structure.

7. The mulberry tea fresh leaf cleaning device according to claim 6, characterized in that: The vertical track includes an axle rod, and a synchronous belt front wheel and a synchronous belt rear wheel are arranged at both ends of the axle rod. A first synchronous belt is arranged on the synchronous belt front wheel and the synchronous belt rear wheel, and the synchronous belt teeth of each first synchronous belt are respectively meshed with the synchronous belt front wheel and the synchronous belt rear wheel. The synchronous belt front wheel is connected to the first driving motor via a reducer, and a first sliding seat is arranged on the two first synchronous belts, and the horizontal track is arranged on the two first sliding seats; the horizontal track includes a synchronous belt front wheel, a synchronous belt rear wheel and a second synchronous belt arranged on the two first sliding seats, a second sliding seat is arranged on the second synchronous belt, a rod body is arranged on the second sliding seat, and a connecting structure assembled with the mesh cleaning frame is arranged at the bottom end of the rod body.

8. The mulberry tea fresh leaf cleaning device according to claim 4, characterized in that: The high-pressure water jet device is a high-pressure nozzle.

9. The mulberry tea fresh leaf cleaning device according to claim 4, characterized in that: The blowing device is a cooling fan with air inlet from three sides.

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