Making process of jujube bud green tea

Abstract

The invention provides a making technology of jujube bud green tea, and relates to the technical field of green tea making. The making process of the jujube bud green tea comprises the following steps: S1, selecting, picking, storing and transporting jujube buds (selecting fresh jujube buds in Yanan area as raw materials for making the green tea, and selecting fresh tender buds with one bud and two leaves or one bud and three leaves); s2, selecting, picking, storing and transporting jujube buds; s3, performing fixation treatment; s4, carrying out rolling treatment; s5, carrying out drying treatment; and S6, carefully selecting the raw tea and packaging the product. Fresh jujube buds in the Yanan area are selected as raw materials for making the green tea, one-bud two-leaf or one-bud three-leaf fresh tender buds are selected as the jujube buds, the remaining leaves can be used for cultivating trees and are especially more important for young jujube gardens, and then S2, tedding treatment, S3, fixation treatment, S4, rolling treatment and S5, drying treatment are sequentially performed. And finally, classifying and packaging the tea leaves according to the grade standard of the tea leaves.

Description

Technical Field

[0001] The invention relates to the technical field of green tea production, in particular to a production process of jujube bud green tea. Background Art

[0002] Green tea, a shrub or small tree of the genus Camellia in the Theaceae family, has a natural shape and bright green color. It is made from the new leaves or buds of the tea tree, which are processed through processes such as withering, shaping, and drying, retaining the natural substances of the fresh leaves. The tea leaves are pointed and thin, with a smooth surface. The flowers are white, small, and polygonal. The flowering period is from October to February of the following year. Green tea gets its name because the dry tea is green, the brewed tea soup is emerald green, and the leaf bottom is emerald green.

[0003] At present, with the development of society and the improvement of living standards, people have higher and higher demands for the taste of green tea. However, the existing green tea production process produces green tea with insufficient taste, insufficient color, poor quality, uneven quality, and poor leaf retention during the tea picking process. Therefore, a production process of jujube bud green tea is introduced to improve the taste and quality of existing green tea and meet people's needs. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides a production process for jujube bud green tea, which solves the problem that the jujube leaf green tea produced in the current market is of low quality and uneven quality due to the non-standard tea picking process.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: A production process of jujube bud green tea, comprising the following steps:

[0008] S1. Selection, picking, storage and transportation of jujube buds

[0009] First, fresh jujube buds from Yan'an are selected as the raw materials for making green tea. Jujube buds are fresh buds with one bud and two leaves or one bud and three leaves. Then, the buds are picked under reasonable conditions and with certain picking techniques, and stored and transported in time.

[0010] S2. Spreading green

[0011] Spread the washed fresh leaves in a clean, ventilated green trough or green storage room, avoid direct sunlight, and do not spread them directly on the ground. The thickness of the leaves depends on the weather and the tenderness of the fresh leaves. Generally, the thickness of the leaves is 2-3cm, and the time is 3-5h. Under the condition that the fresh leaves do not deteriorate, the spreading time is controlled in real time to increase the content of fresh and refreshing substances in the fresh leaves. When the buds and leaves are soft, the color becomes slightly darker, the green smell decreases, and the fragrance is slightly fragrant, the next process can be carried out;

[0012] S3. Fixing treatment

[0013] Use continuous drum withering machine for pan-frying withering. For tea leaves with one bud and one leaf or above, use 50-type drum withering machine or 80-type hot air continuous drum withering machine. For fresh leaves with one bud and two leaves or below, use drum withering machine of type 50 or above. The withering temperature is about 180-240℃. It is appropriate to feel a burning sensation when the back of your hand is close to the drum. Put the tender leaves after spreading into the withering machine. The amount of leaves should be more at first and less later to avoid scorching the tea leaves and causing charcoal taste due to the overly high drum wall temperature at the beginning.

[0014] S4. Rolling treatment

[0015] The tea leaves are rolled in a cold kneading method for young leaves and hot kneading for old leaves. The amount of leaves is loaded to 5-8cm from the mouth of the kneading barrel, and the machine is turned on for kneading. The kneading is carried out while observing. The kneading time is controlled at 15-20min. The kneading needs to be moderate (when the leaves become soft, sticky, and can be held in a ball without falling apart, a small amount of tea juice overflows, and the tea stripping rate is above 80%).

[0016] S5. Drying

[0017] First, the wet rolling process is carried out, then the rough fire treatment is carried out, and finally the sufficient drying process is carried out;

[0018] S6. Select raw tea and package the products

[0019] The tea leaves are carefully selected, the bad ones are removed, and the tea leaves are screened according to their quality. Finally, the selected tea leaves are sterilized and vacuum packed.

[0020] Preferably, the reasonable conditions in step S1 are as follows:

[0021] A. Tea picking needs to be timely: every season, the tea garden should be opened for picking in time, so as not to miss the farming season. In spring, when 50% of the jujube tea leaves have reached the picking standard, they should be picked. They cannot be picked after all the buds and leaves have grown up.

[0022] B. Standard tea picking: The tenderness of tea leaves is determined according to the grade requirements of processed tea. For processing ordinary green tea, the standard for picking fresh leaves is one bud and two leaves, or one bud and three leaves;

[0023] C. Tea picking in batches: Pick tea in rounds according to the picking standards. Pick a batch when the standards are met. Do not wait until the tea is mature and pick all at once. Pick a batch of spring tea every week.

[0024] D. Picking with leaves left: In mature tea gardens, one leaf should be picked; in summer tea, two leaves should be picked; in young jujube gardens, picking should be done mainly with leaves left, supplemented by picking; and picking from the top should be carried out throughout the year.

[0025] Preferably, the picking technique in step S2 is as follows:

[0026] A. Picking time: from April to September every year, on the day of picking, enter the garden at 6:00 and pick until 11:30, and start at 16:00 in the afternoon and pick until 19:30;

[0027] B. Tea containers: Bamboo baskets, bamboo baskets or small bamboo baskets can be used to hold tea when picking tea leaves, and large bamboo baskets can be used to collect tea leaves. The bamboo baskets and bamboo baskets must be clean, sanitary and free of odor.

[0028] C. Picking Technique: Jujube bud tea cannot be picked mechanically, only by hand. When picking tea, attention should be paid to hand gestures. Pick the tea by lifting hands or carrying them on a pole. Do not pinch or grab them.

[0029] D. Picking standards: Determine the standards for fresh leaves of jujube bud tea according to the quality grade standards of jujube bud tea.

[0030] Preferably, the storage and transportation requirements in step S2 are:

[0031] A. Fresh leaf transportation: After the fresh leaves are purchased from the date garden, they can be packed into large bamboo baskets according to variety, origin, picking time and grade, and the buds and leaves should be kept loose and natural in the bamboo baskets. The vehicles should be clean, sanitary and odor-free, and should be protected from direct sunlight and transported back to the processing plant (point) in time. The fresh leaves can be purchased in different time periods and transported to the processing plant in different time periods;

[0032] B. Storage of fresh leaves: Fresh leaves transported and accepted into the factory should be stored strictly according to variety, origin, picking time, tea tree growth and fresh leaf grade. The storage equipment and methods include (ground storage, spreading and curtain rack storage).

[0033] Preferably, in step S3:

[0034] A. Principles of killing green leaves: killing green leaves with high temperature, first high and then low, combination of penetration and stuffing, first stuffing and then penetration, less stuffing and more penetration, killing old leaves tenderly, and killing tender leaves with old age;

[0035] B. Withering is moderate: when the leaf color changes from bright green to dark green, the surface loses its luster, the grass smell is greatly reduced, a light fragrance appears, the leaf becomes soft, slightly sticky, not easy to loosen, and the stems do not break, the withering is completed, and the leaves are taken off the machine and spread out to soften and wait for rolling.

[0036] Preferably, in step S4:

[0037] A. The principle of kneading and pressing: light-heavy-light;

[0038] B. Rotation speed of kneading barrel: slow - fast - slow.

[0039] Preferably, in step S5:

[0040] A. Wetting requires high temperature and fast rolling, the temperature is 130-100℃, the time is 15-20min, the stickiness of the leaves is reduced, the tea leaves are lumped together when held in the hand, and can be scattered after letting go, the color is dark green, there is no yellowing, and the water content is reduced to 50%-55%;

[0041] B. When the temperature of the pan is 90-80℃, put the wet leaves in the drum of the dryer, fry for 8-15min and then take the leaves out and spread them out to dry;

[0042] C. Dry the leaves thoroughly and place them in the aroma machine. Keep the pot temperature at 70-60℃. Bake until the tea leaves can be crushed into powder (below 6.5%) and then put them out of the pot. Let the tea leaves dry to room temperature.

[0043] Preferably, in step S6:

[0044] A. Screen the tea leaves by visual inspection. The best ones are those with uniform color, bright luster, fresh and oily texture, and evenly symmetrical leaves.

[0045] B. If the color is different, the depth is different, and the color is dark and dull, it is inferior.

[0046] (III) Beneficial effects

[0047] The present invention provides a production process of jujube bud green tea, which has the following beneficial effects:

[0048] The invention selects fresh jujube buds from Yan'an as raw materials for making green tea, wherein fresh tender jujube buds with one bud and two leaves or one bud and three leaves are selected, wherein the leaves are kept for tree maintenance, which is more important for young jujube gardens, and then the following steps are performed in sequence: S2. performing a spreading treatment, S3. performing a killing treatment, S4. performing a rolling treatment and S5. performing a drying treatment, and finally the tea leaves are classified and packaged according to the grade standard of the tea leaves. DETAILED DESCRIPTION

[0049] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0050] Embodiment 1:

[0051] The embodiment of the present invention provides a production process based on jujube bud green tea, comprising the following steps:

[0052] S1. Selection, picking, storage and transportation of jujube buds

[0053] First, fresh jujube buds from Yan'an are selected as the raw materials for making green tea. Jujube buds are fresh buds with one bud and two leaves or one bud and three leaves. Then, the buds are picked under reasonable conditions and with certain picking techniques, and stored and transported in time.

[0054] S2. Spreading green

[0055] Spread the washed fresh leaves in a clean, ventilated green trough or green storage room, avoid direct sunlight, and do not spread them directly on the ground. The thickness of the leaves depends on the weather and the tenderness of the fresh leaves. Generally, the thickness of the leaves is 2cm and the time is 3h. Under the condition that the fresh leaves do not deteriorate, the spreading time is controlled in real time to increase the content of fresh and refreshing substances in the fresh leaves. When the buds and leaves are soft, the color becomes slightly darker, the green smell decreases, and the fragrance is slightly fragrant, the next process can be carried out;

[0056] S3. Fixing treatment

[0057] Use continuous drum withering machine for pan-frying withering. For tea leaves with one bud and one leaf or above, use 50-type drum withering machine or 80-type hot air continuous drum withering machine. For fresh leaves with one bud and two leaves or below, use drum withering machine of type 50 or above. The withering temperature is 180℃. It is appropriate to feel a burning sensation when the back of your hand is close to the drum. Put the tender leaves after spreading into the withering machine. The amount of leaves should be more at first and less later to avoid scorching the tea leaves and causing charcoal taste due to the overly high drum wall temperature at the beginning.

[0058] S4. Rolling treatment

[0059] The tea leaves are rolled in a cold rolling method for young leaves and hot rolling method for old leaves. The tea leaves are loaded to a distance of 5 cm from the opening of the rolling barrel. The machine is turned on for rolling. The rolling is carried out while observing. The rolling time is controlled within 15 min. The rolling needs to be moderate (when the leaves become soft, sticky, and can be held in a ball without falling apart, a small amount of tea juice overflows, and the tea stripping rate is above 80%).

[0060] S5. Drying

[0061] First, the wet rolling process is carried out, then the rough fire treatment is carried out, and finally the sufficient drying process is carried out;

[0062] S6. Select raw tea and package the products

[0063] The tea leaves are carefully selected, the bad ones are removed, and the tea leaves are screened according to their quality. Finally, the selected tea leaves are sterilized and vacuum packed.

[0064] Preferably, the reasonable conditions in step S1 are as follows:

[0065] A. Tea picking needs to be timely: every season, the tea garden should be opened for picking in time, so as not to miss the farming season. In spring, when 50% of the jujube tea leaves have reached the picking standard, they should be picked. They cannot be picked after all the buds and leaves have grown up.

[0066] B. Standard tea picking: The tenderness of tea leaves is determined according to the grade requirements of processed tea. For processing ordinary green tea, the standard for picking fresh leaves is one bud and two leaves, or one bud and three leaves;

[0067] C. Tea picking in batches: Pick tea in rounds according to the picking standards. Pick a batch when the standards are met. Do not wait until the tea is mature and pick all at once. Pick a batch of spring tea every week.

[0068] D. Picking with leaves left: In mature tea gardens, one leaf should be picked; in summer tea, two leaves should be picked; in young jujube gardens, picking should be done mainly with leaves left, supplemented by picking; and picking from the top should be carried out throughout the year.

[0069] Preferably, the picking technique in step S2 is as follows:

[0070] A. Picking time: from April to September every year, on the day of picking, enter the garden at 6:00 and pick until 11:30, and start at 16:00 in the afternoon and pick until 19:30;

[0071] B. Tea containers: Bamboo baskets, bamboo baskets or small bamboo baskets can be used to hold tea when picking tea leaves, and large bamboo baskets can be used to collect tea leaves. The bamboo baskets and bamboo baskets must be clean, sanitary and free of odor.

[0072] C. Picking Technique: Jujube bud tea cannot be picked mechanically, only by hand. When picking tea, attention should be paid to hand gestures. Pick the tea by lifting hands or carrying them on a pole. Do not pinch or grab them.

[0073] D. Picking standards: Determine the standards for fresh leaves of jujube bud tea according to the quality grade standards of jujube bud tea.

[0074] Preferably, the storage and transportation requirements in step S2 are:

[0075] A. Fresh leaf transportation: After the fresh leaves are purchased from the date garden, they can be packed into large bamboo baskets according to variety, origin, picking time and grade, and the buds and leaves should be kept loose and natural in the bamboo baskets. The vehicles should be clean, sanitary and odor-free, and should be protected from direct sunlight and transported back to the processing plant (point) in time. The fresh leaves can be purchased in different time periods and transported to the processing plant in different time periods;

[0076] B. Storage of fresh leaves: Fresh leaves transported and accepted into the factory should be stored strictly according to variety, origin, picking time, tea tree growth and fresh leaf grade. The storage equipment and methods include (ground storage, spreading and curtain rack storage).

[0077] Ground storage and spreading: Most farmers and small tea factories in tea-growing areas use this method to spread and store fresh leaves. The place where fresh leaves are spread must be clean, cool, breathable, and avoid direct sunlight. They must be spread on bamboo mats, not directly on the ground. Generally, the thickness of the fresh leaves is 2cm, and the bamboo mat can hold about 2kg / ㎡ of fresh leaves. The advantage of this method is low equipment investment, but its disadvantage is that it requires a large factory area.

[0078] Curtain frame type green tea storage: The main structure of the curtain frame green tea storage equipment can be divided into two parts: the frame and the leaf spreading net plate. It can be made of wood or stainless steel. The frame is used to place the leaf spreading net plate, which generally has 5 layers of net plates, each layer is 30cm high. The net plate frame is generally made of wood, and the bottom is a stainless steel wire mesh with a depth of about 15cm. The fresh leaves are spread in the plate. The net plate can be pushed and pulled out from the frame manually like a drawer to facilitate the placement and removal of fresh leaves. Since the humidity and temperature in the green tea storage room are easily increased after using this green tea storage equipment, air conditioning or ventilation and dehumidification equipment can be installed in the green tea storage room to ensure the quality of the stored fresh leaves. This green tea storage equipment has a simple structure, low investment, and is easy to operate. It can save about 70% of the plant area compared to ground spreading, and can avoid fresh leaves from contacting the ground. It is clean and hygienic and meets the requirements of pollution-free tea processing.

[0079] Preferably, in step S3:

[0080] A. Principles of killing green leaves: killing green leaves with high temperature, first high and then low, combination of penetration and stuffing, first stuffing and then penetration, less stuffing and more penetration, killing old leaves tenderly, and killing tender leaves with old age;

[0081] B. Withering is moderate: when the leaf color changes from bright green to dark green, the surface loses its luster, the grass smell is greatly reduced, a light fragrance appears, the leaf becomes soft, slightly sticky, not easy to loosen, and the stems do not break, the withering is completed, and the leaves are taken off the machine and spread out to soften and wait for rolling.

[0082] Preferably, in step S4:

[0083] A. The principle of kneading and pressing: light-heavy-light;

[0084] B. Rotation speed of kneading barrel: slow - fast - slow.

[0085] Preferably, in step S5:

[0086] A. Wet rolling requires high temperature and fast speed, temperature 130℃, time 15min, leaf viscosity is reduced, the tea leaves are lumped together when held in the hand, and can be dispersed after releasing the hand, the color is dark green, there is no yellowing of leaves, and the water content is reduced to 50%;

[0087] B. When the temperature of the pot is 90℃, put the wet leaves in the drum of the dryer, fry for 8min and then take the leaves out and spread them out to dry;

[0088] C. Dry the leaves thoroughly and place them in the aroma machine. Keep the pot temperature at 70℃. Bake until the tea leaves can be crushed into powder (below 6.5%) and then put them out of the pot. Let the tea leaves dry to room temperature.

[0089] Preferably, in step S6:

[0090] A. Screen the tea leaves by visual inspection. The best ones are those with uniform color, bright luster, fresh and oily texture, and evenly symmetrical leaves.

[0091] B. If the color is different, the depth is different, and the color is dark and dull, it is inferior.

[0092] Embodiment 2:

[0093] The embodiment of the present invention provides a production process based on jujube bud green tea, comprising the following steps:

[0094] S1. Selection, picking, storage and transportation of jujube buds

[0095] First, fresh jujube buds from Yan'an are selected as the raw materials for making green tea. Jujube buds are fresh buds with one bud and two leaves or one bud and three leaves. Then, the buds are picked under reasonable conditions and with certain picking techniques, and stored and transported in time.

[0096] S2. Spreading green

[0097] Spread the washed fresh leaves in a clean, ventilated green trough or green storage room, avoid direct sunlight, and do not spread them directly on the ground. The thickness of the leaves depends on the weather and the tenderness of the fresh leaves. Generally, the thickness of the leaves is 3cm and the time is 5h. Under the condition that the fresh leaves do not deteriorate, the spreading time is controlled in real time to increase the content of fresh and refreshing substances in the fresh leaves. When the buds and leaves are soft, the color becomes slightly darker, the green smell decreases, and the fragrance is slightly fragrant, the next process can be carried out;

[0098] S3. Fixing treatment

[0099] Use continuous drum withering machine for pan-frying withering. For tea leaves with one bud and one leaf or above, use 50-type drum withering machine or 80-type hot air continuous drum withering machine. For fresh leaves with one bud and two leaves or below, use drum withering machine of type 50 or above. The withering temperature is about 240℃. It is appropriate to feel a burning sensation when the back of your hand is close to the drum. Put the tender leaves after spreading into the withering machine. The amount of leaves should be more at first and less later to avoid scorching the tea leaves and causing charcoal taste due to the overly high temperature of the drum wall at the beginning.

[0100] S4. Rolling treatment

[0101] The tea leaves are rolled in a cold rolling method for young leaves and hot rolling method for old leaves. The amount of leaves is loaded to 8 cm from the opening of the rolling barrel, and the machine is turned on for rolling. The rolling is carried out while observing. The rolling time is controlled within 20 min. The rolling needs to be moderate (when the leaves become soft, sticky, and can be held in a ball without falling apart, a small amount of tea juice overflows, and the tea stripping rate is above 80%).

[0102] S5. Drying

[0103] First, the wet rolling process is carried out, then the rough fire treatment is carried out, and finally the sufficient drying process is carried out;

[0104] S6. Select raw tea and package the products

[0105] The tea leaves are carefully selected, the bad ones are removed, and the tea leaves are screened according to their quality. Finally, the selected tea leaves are sterilized and vacuum packed.

[0106] Preferably, the reasonable conditions in step S1 are as follows:

[0107] A. Tea picking needs to be timely: every season, the tea garden should be opened for picking in time, so as not to miss the farming season. In spring, when 50% of the jujube tea leaves have reached the picking standard, they should be picked. They cannot be picked after all the buds and leaves have grown up.

[0108] B. Standard tea picking: The tenderness of tea leaves is determined according to the grade requirements of processed tea. For processing ordinary green tea, the standard for picking fresh leaves is one bud and two leaves, or one bud and three leaves;

[0109] C. Tea picking in batches: Pick tea in rounds according to the picking standards. Pick a batch when the standards are met. Do not wait until the tea is mature and pick all at once. Pick a batch of spring tea every week.

[0110] D. Picking with leaves left: In mature tea gardens, one leaf should be picked; in summer tea, two leaves should be picked; in young jujube gardens, picking should be done mainly with leaves left, supplemented by picking; and picking from the top should be carried out throughout the year.

[0111] Preferably, the picking technique in step S2 is as follows:

[0112] A. Picking time: from April to September every year, on the day of picking, enter the garden at 6:00 and pick until 11:30, and start at 16:00 in the afternoon and pick until 19:30;

[0113] B. Tea containers: Bamboo baskets, bamboo baskets or small bamboo baskets can be used to hold tea when picking tea leaves, and large bamboo baskets can be used to collect tea leaves. The bamboo baskets and bamboo baskets must be clean, sanitary and free of odor.

[0114] C. Picking Technique: Jujube bud tea cannot be picked mechanically, only by hand. When picking tea, attention should be paid to hand gestures. Pick the tea by lifting hands or carrying them on a pole. Do not pinch or grab them.

[0115] D. Picking standards: Determine the standards for fresh leaves of jujube bud tea according to the quality grade standards of jujube bud tea.

[0116] Preferably, the storage and transportation requirements in step S2 are:

[0117] A. Fresh leaf transportation: After the fresh leaves are purchased from the date garden, they can be packed into large bamboo baskets according to variety, origin, picking time and grade, and the buds and leaves should be kept loose and natural in the bamboo baskets. The vehicles should be clean, sanitary and odor-free, and should be protected from direct sunlight and transported back to the processing plant (point) in time. The fresh leaves can be purchased in different time periods and transported to the processing plant in different time periods;

[0118] B. Storage of fresh leaves: Fresh leaves transported and accepted into the factory should be stored strictly according to variety, origin, picking time, tea tree growth and fresh leaf grade. The storage equipment and methods include (ground storage, spreading and curtain rack storage).

[0119] Ground storage and spreading: Most farmers and small tea factories in tea-growing areas use this method to spread and store fresh leaves. The place where fresh leaves are spread must be clean, cool, breathable, and avoid direct sunlight. They must be spread on bamboo mats, not directly on the ground. Generally, the thickness of the fresh leaves is 3cm, and the bamboo mat can hold about 3kg / ㎡ of fresh leaves. The advantage of this method is low equipment investment, but its disadvantage is that it requires a large factory area.

[0120] Curtain frame type green tea storage: The main structure of the curtain frame green tea storage equipment can be divided into two parts: the frame and the leaf spreading net plate. It can be made of wood or stainless steel. The frame is used to place the leaf spreading net plate, which generally has 8 layers of net plates, and each layer is 40cm high. The net plate frame is generally made of wood, and the bottom is a stainless steel wire mesh with a depth of about 15cm. The fresh leaves are spread in the plate. The net plate can be pushed and pulled out from the frame manually like a drawer, so as to facilitate the placement and removal of fresh leaves. Since the humidity and temperature in the green tea storage room are easy to increase after using this green tea storage equipment, air conditioning or ventilation and dehumidification equipment can be installed in the green tea storage room to ensure the quality of the stored fresh leaves. This green tea storage equipment has a simple structure, low investment, and is easy to operate. It can save about 70% of the plant area compared to ground spreading, and can avoid the contact between fresh leaves and the ground. It is clean and hygienic and meets the requirements of pollution-free tea processing.

[0121] Preferably, in step S3:

[0122] A. Principles of killing green leaves: killing green leaves with high temperature, first high and then low, combination of penetration and stuffing, first stuffing and then penetration, less stuffing and more penetration, killing old leaves tenderly, and killing tender leaves with old age;

[0123] B. Withering is moderate: when the leaf color changes from bright green to dark green, the surface loses its luster, the grass smell is greatly reduced, a light fragrance appears, the leaf becomes soft, slightly sticky, not easy to loosen, and the stems do not break, the withering is completed, and the leaves are taken off the machine and spread out to soften and wait for rolling.

[0124] Preferably, in step S4:

[0125] A. The principle of kneading and pressing: light-heavy-light;

[0126] B. Rotation speed of kneading barrel: slow - fast - slow.

[0127] Preferably, in step S5:

[0128] A. Wetting requires high temperature and fast rolling, temperature 100℃, time 20min, leaf viscosity reduced, holding the tea leaves into a ball, loose after letting go, dark green color, no yellowing leaves, water content reduced to 55%;

[0129] B. When the temperature of the pot is 80℃, put the wet leaves in the drum of the dryer, and dry for 15min before taking the leaves off and spreading them out to dry;

[0130] C. Dry the leaves thoroughly and place them in the aroma machine. Keep the pot temperature at 60℃. Bake until the tea leaves can be crushed into powder (below 6.5%) and then put them out of the pot. Let the tea leaves dry to room temperature.

[0131] Preferably, in step S6:

[0132] A. Screen the tea leaves by visual inspection. The best ones are those with uniform color, bright luster, fresh and oily texture, and evenly symmetrical leaves.

[0133] B. If the color is different, the depth is different, and the color is dark and dull, it is inferior.

[0134]

[0135] Fresh leaf grade requirements table

[0136] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for producing jujube bud green tea, characterized in that: The following steps are involved: S1. Selection, picking, storage and transportation of jujube buds First, fresh jujube buds from Yan'an are selected as the raw materials for making green tea. Jujube buds are fresh buds with one bud and two leaves or one bud and three leaves. Then, the buds are picked under reasonable conditions and with certain picking techniques, and stored and transported in time. S2. Selection, picking, storage and transportation of jujube buds Spread the washed fresh leaves in a clean, ventilated green trough or green storage room, avoid direct sunlight, and do not spread them directly on the ground. The thickness of the leaves depends on the weather and the tenderness of the fresh leaves. Generally, the thickness of the leaves is 2-3cm, and the time is 3-5h. Under the condition that the fresh leaves do not deteriorate, the spreading time is controlled in real time to increase the content of fresh and refreshing substances in the fresh leaves. When the buds and leaves are soft, the color becomes slightly darker, the green smell decreases, and the fragrance is slightly fragrant, the next process can be carried out; S3. Fixing treatment Use continuous drum withering machine for pan-frying withering. For tea leaves with one bud and one leaf or above, use 50-type drum withering machine or 80-type hot air continuous drum withering machine. For fresh leaves with one bud and two leaves or below, use drum withering machine of type 50 or above. The withering temperature is about 180-240℃. It is appropriate to feel a burning sensation when the back of your hand is close to the drum. Put the tender leaves after spreading into the withering machine. The amount of leaves should be more at first and less later to avoid scorching the tea leaves and causing charcoal taste due to the overly high drum wall temperature at the beginning. S4. Rolling treatment The tea leaves are rolled in a cold rolling method for young leaves and hot rolling method for old leaves. The leaves are loaded to a distance of 5-8cm from the opening of the rolling barrel, and the machine is turned on for rolling. The rolling is carried out while observing. The rolling time is controlled within 15-20 minutes. The rolling needs to be moderate (when the leaves become soft, sticky, and can be held in a ball without falling apart, a small amount of tea juice overflows, and the tea stripping rate is above 80%). S5. Drying First, the wet rolling process is carried out, then the rough fire treatment is carried out, and finally the sufficient drying process is carried out; S6. Select raw tea and package the products The tea leaves are carefully selected, the bad ones are removed, and the tea leaves are screened according to their quality. Finally, the selected tea leaves are sterilized and vacuum packed.

2. The process for making jujube bud green tea according to claim 1, characterized in that: The reasonable conditions in step S1 are as follows: A. Tea picking needs to be timely: every season, the tea garden should be opened for picking in time, so as not to miss the farming season. In spring, when 50% of the jujube tea leaves have reached the picking standard, they should be picked. They cannot be picked after all the buds and leaves have grown up. B. Standard tea picking: The tenderness of tea leaves is determined according to the grade requirements of processed tea. For processing ordinary green tea, the standard for picking fresh leaves is one bud and two leaves, or one bud and three leaves; C. Picking tea in batches: Pick tea in rounds according to the picking standards. Pick a batch when the standards are met. Do not wait until the tea is mature and pick all at once. Pick a batch of spring tea every week. D. Picking with leaves left: In mature tea gardens, one leaf should be picked; in summer tea, two leaves should be picked; in young jujube gardens, picking with leaves left is the main method, and picking should be supplemented. Top picking should be carried out throughout the year.

3. The process for making jujube bud green tea according to claim 1, characterized in that: The picking method in step S2 is as follows: A. Picking time: from April to September every year, on the day of picking, enter the garden at 6:00 and pick until 11:30, and start at 16:00 in the afternoon and pick until 19:30; B. Tea containers: Bamboo baskets, bamboo baskets or small bamboo baskets can be used to hold tea when picking tea leaves, and large bamboo baskets can be used to collect tea leaves. Bamboo baskets and bamboo baskets must be clean, sanitary and free of odor. C. Picking Technique: Jujube bud tea cannot be picked mechanically, only by hand. When picking tea, attention should be paid to hand gestures. Pick the tea by lifting hands or carrying them on a pole. Do not pinch or grab them. D. Picking standards: Determine the standards for fresh leaves of jujube bud tea according to the quality grade standards of jujube bud tea.

4. The process for making jujube bud green tea according to claim 1, characterized in that: Storage and transportation requirements in step S2: A. Fresh leaf transportation: After the fresh leaves are purchased from the date garden, they can be packed into large bamboo baskets according to variety, origin, picking time and grade, and the buds and leaves should be kept loose and natural in the bamboo baskets. The vehicles should be clean, sanitary and odor-free, and should be protected from direct sunlight and transported back to the processing plant (point) in time. The fresh leaves can be purchased in different time periods and transported to the processing plant in different time periods; B. Storage of fresh leaves: Fresh leaves transported and accepted into the factory should be stored strictly according to variety, origin, picking time, tea tree growth and fresh leaf grade. The storage equipment and methods include (ground storage, spreading and curtain rack storage).

5. The process for producing jujube bud green tea according to claim 1, characterized in that: In step S3: A. Principles of killing green leaves: killing green leaves with high temperature, first high and then low, combination of penetration and stuffing, first stuffing and then penetration, less stuffing and more penetration, killing old leaves tenderly, and killing tender leaves with old age; B. Withering is moderate: when the leaf color changes from bright green to dark green, the surface loses its luster, the grass smell is greatly reduced, a light fragrance appears, the leaf becomes soft, slightly sticky, not easy to loosen, and the stems do not break, the withering is completed, and the leaves are taken off the machine and spread out to soften and wait for rolling.

6. The process for making jujube bud green tea according to claim 1, characterized in that: In step S4: A. The principle of kneading and pressing: light-heavy-light; B. Rotation speed of kneading barrel: slow - fast - slow.

7. The process for making jujube bud green tea according to claim 1, characterized in that: In step S5: A. Wetting requires high temperature and fast rolling, the temperature is 130-100℃, the time is 15-20min, the stickiness of the leaves is reduced, the tea leaves are lumped together when held in the hand, and can be dispersed after letting go, the color is dark green, there is no yellowing of the leaves, and the water content is reduced to 50%-55%; B. When drying, the pot temperature is 90-80℃, put the wet leaves in the drum of the dryer, and fry for 8-15 minutes before taking the leaves out and spreading them out to dry; C. Dry the raw leaves thoroughly and place them in the aroma machine. Keep the pot temperature at 70-60℃. Bake until the tea leaves can be crushed into powder (below 6.5%) and then put them out of the pot. Let the tea leaves dry to room temperature.

8. The process for making jujube bud green tea according to claim 1, characterized in that: In step S6: A. Screen the tea leaves by visual inspection. The best ones are those with uniform color, bright luster, fresh and oily texture, and evenly symmetrical leaves. B. If the color is different, the depth is different, and the color is dark and dull, it is inferior.

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