Automatic continuous production method and system for large yellow tea leaves

Abstract

The invention relates to the technical field of tea leaf production, and discloses an automatic continuous production method of large yellow tea leaves, which at least comprises the following steps: tedding fresh tea leaves, performing fixation, performing primary stuffiness, rolling, performing primary drying, performing secondary stuffiness, performing secondary drying, performing piling stuffiness and performing pulling to obtain large yellow tea, wherein in the processes of primary braising, secondary braising and piling braising, the tea leaves are illuminated and heated, the tea leaves are kept closed, and polyphenol in the tea leaves is promoted to react with oxygen rapidly through illumination; in the steps of primary baking, secondary baking and aging, the tea leaves are subjected to drum-type rotary baking and frying, the leaf shapes of the fresh tea leaves are changed, and tea stems are promoted to form hollow parts; the invention further discloses a system for the automatic continuous production method of the large yellow tea leaves. The tea polyphenol in the Lushan tea leaves is oxidized to a certain degree, and preparation of the Lushan yellow tea can be completed.

Description

Technical Field

[0001] The invention relates to the technical field of tea production, and in particular to an automated continuous production method and system for yellow tea leaves. Background Art

[0002] Tea polyphenols are important functional ingredients in tea. Unfermented tea has a high content of polyphenols but is more irritating, while fully fermented tea has a mellow taste but a low content of polyphenols. A certain oxidation of tea polyphenols can reduce the bitter taste of tea.

[0003] Yellow tea is made by withering the tea leaves to destroy the enzyme activity and then adding other conditions to make them yellow, which promotes the oxidation and transformation of polyphenols and other substances. This creates a type of tea with good health benefits and a mellow taste, suitable for most people to drink.

[0004] Yellow tea of ​​different tenderness and origin has some differences in processing methods due to different quality requirements and processing habits. For example, the processing technology of Huoshan Huangda tea is killing green → rolling and twisting → initial baking → yellowing → re-baking (low fire) → high fire, the processing technology of Weishan Maojian is killing green → yellowing → rolling and twisting → baking → picking → smoking, the traditional processing technology of Mogan Huangya is killing green → rolling and twisting → yellowing → initial baking → pan frying → full baking, the processing technology of Mengding Huangya is killing green → two packs of yellow → one spreading → three re-frying → drying, but most yellow tea processing has the same basic steps: killing green, rolling and twisting, yellowing, and drying.

[0005] The above processing technology is mainly aimed at more delicate tea leaves. For some old leaves with larger leaves and long stems, it is difficult to oxidize the tea to an appropriate degree using the above process. Especially during the yellowing process, the old leaves tend to be easy to agglomerate and difficult to oxidize. For this reason, it is necessary to perform more in-depth oxidation operations on the old leaves. After in-depth processing of tea leaves with large leaves, old leaves and many stems, it is more difficult for oxygen to penetrate into the leaf pile, causing them to be more likely to agglomerate and ferment.

[0006] Therefore, a yellow tea production process is needed to deeply oxidize tea leaves with large leaves, old leaves and many stems and prevent them from fermenting so as to prepare them into yellow tea. Summary of the invention

[0007] The purpose of the present invention is to provide a method and system for the automated continuous production of yellow tea leaves, so as to solve the technical problem in the prior art that some tea leaves are difficult to be deeply oxidized.

[0008] In order to solve the above technical problems, the present invention specifically provides the following technical solutions:

[0009] The present invention provides an automated continuous production method for yellow tea leaves, which comprises at least the following steps:

[0010] The fresh tea leaves are sequentially subjected to spreading, killing, initial steaming, rolling, initial baking, re-steaming, re-baking, stacking steaming, and long-fire baking to obtain yellow tea;

[0011] Wherein, during the initial steaming, the secondary steaming and the long-fire process, the tea leaves are exposed to light and heated, and kept sealed, so that the light promotes the rapid reaction between polyphenols in the leaves and oxygen;

[0012] In the steps of primary baking, secondary baking and steaming, the tea leaves are roasted in a drum-like manner to change the shape of the fresh tea leaves and promote the formation of hollowness in the tea stems.

[0013] As a preferred solution of the present invention, when the fresh tea leaves are transported in each process step, the tea leaves are evenly turned over so that the cavity opening formed by the curling of the tea leaves due to roasting is turned over, and wind energy is used to drive air into the cavity.

[0014] As a preferred embodiment of the present invention, the yellow tea is Lushan yellow tea.

[0015] The present invention also provides an automated continuous production system for yellow tea, comprising a tea storage machine, a tea drum withering machine, a tea yellowing machine, and a rolling machine group connected together by a tea conveyor;

[0016] Among them, the fresh tea leaves pass through the tea conveyor from the tea storage machine to the tea roller withering machine, the tea yellowing machine, and the rolling machine group or multiple times to carry out continuous production;

[0017] The tea conveyor includes a starting end conveyor, a kneading conveyor and a connecting conveyor. The starting end conveyor is arranged at the upstream of the tea storage machine; the kneading conveyor is arranged at the upstream of the kneading machine group, and the connecting conveyor is arranged at the upstream and downstream of the tea roller withering machine.

[0018] As a preferred solution of the present invention, a plurality of fans are arranged below the starting end conveyor, the kneading conveyor and the connecting conveyor, and the plurality of fans are used to provide stable and fast-flowing air to the transported tea leaves.

[0019] As a preferred solution of the present invention, the multi-position fan includes a grid bracket, which is respectively obliquely arranged below the starting end conveyor, the kneading conveyor and the connecting conveyor, and fans are arranged in a matrix on the upper part of the grid bracket. The fans provide wind energy to the tea leaves during transportation to remove heat and water vapor inside the tea leaves.

[0020] As a preferred solution of the present invention, the starting end conveyor includes a conveyor belt and a chain transmission device, the chain transmission device drives the conveyor belt to move upward, the conveyor belt is used to lift fresh tea leaves upward, the chain transmission device extends upward to the top of the tea storage machine, the conveyor belt drives the fresh leaves to be placed in the tea storage machine, and the chain transmission device controls the amount of fresh leaves entering by controlling the rotation speed.

[0021] As a preferred solution of the present invention, side plates are provided on both sides of the conveyor belt, and a transverse reciprocating mechanism is mounted on the side plates. The transverse reciprocating mechanism is suspended on the conveyor belt and reciprocates above the conveyor belt;

[0022] The transverse reciprocating mechanism is provided with a gripping claw. During the movement of the transverse reciprocating mechanism, the gripping claw reciprocates transversely and can flip the curled blades on the conveyor belt.

[0023] As a preferred solution of the present invention, the transverse reciprocating mechanism includes a telescopic pump installed on the side plate, a connecting piece is provided at the end of the telescopic pump, and the claw is provided on the connecting piece. As the telescopic pump is extended and retracted, the claw moves above the conveyor belt.

[0024] As a preferred solution of the present invention, a positioning rod is connected between the two side plates, and the end of the connecting member is sleeved on the positioning rod and can slide on the positioning rod.

[0025] As a preferred solution of the present invention, a positioning sleeve is provided on the connecting member, and a fixing rod is provided on the top of the claw. The fixing rod passes through the connecting member and is installed in the positioning sleeve. A positioning screw is threaded on the side of the positioning sleeve. The positioning screw passes through the positioning sleeve horizontally and is fitted on the fixing rod. The positioning screw can install the claw in the positioning sleeve.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The invention provides a processing step of performing multiple steaming and baking on tea leaves, specifically including spreading, killing, primary steaming, rolling, primary baking, repeated steaming, repeated baking, pile steaming, and long-fire baking, during the frying process, the stem fibers in the tea leaves are promoted to be broken to a certain extent during the frying process, and after the breakage, the tea leaves are illuminated, sealed, and steamed yellow, and the process is repeated in sequence, so that the tea leaves with slightly broken fibers fully absorb oxygen in the air, which is convenient for oxidation during the steaming and yellowing process, thereby achieving deep oxidation of leaves with many stems and large leaves, and the stem fibers can be fully broken but not scattered;

[0028] The present invention further provides a tea preparation device, which can perform deep oxidation processing on tea leaves with large leaves, old leaves and many stems. In the continuous production process, a chain conveyor is used to flatten and transport the tea leaves, and a pneumatic component with multiple fan positions is used to blow the tea leaves. This can not only provide stable and fast-flowing air to the transported tea leaves, so that the tea leaves can be quickly contacted with oxygen, thereby increasing the oxygen concentration on the surface of the tea leaves, facilitating oxidation in subsequent steps, and achieving the purpose of deep oxidation, but also remove heat and water vapor in the curled cavity of the tea leaves, thereby reducing fermentation.

[0029] The present invention uses mechanical means to further intervene in the posture of the transmitted blades through the reciprocating claws on the transmission device, and adjusts the opening position of the inner cavity of the curled blades by flipping, so that they can be aligned with the direction of the pneumatic component and fully contact with the flowing air, thereby achieving deep oxidation of the blades and rapid loss of water and heat. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the implementation methods of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the implementation methods or the description of the prior art. Obviously, the drawings in the following description are only exemplary, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.

[0031] Figure 1 The present invention provides a schematic flow chart of an automated production method for yellow tea leaves;

[0032] Figure 2 The present invention provides a schematic diagram of the structure of an automated continuous system for making yellow tea leaves;

[0033] Figure 3 The present invention provides Figure 2 A schematic diagram of the structure of the conveyor at the starting end in the embodiment shown;

[0034] Figure 4 The present invention provides Figure 2 A schematic diagram of the structure of a multi-unit fan in the embodiment shown;

[0035] Figure 5 The present invention provides Figure 2 A schematic diagram of the top view of the transverse reciprocating mechanism in the illustrated embodiment;

[0036] Figure 6 The present invention provides Figure 2 A schematic structural diagram of a side view of the transverse reciprocating mechanism in the illustrated embodiment.

[0037] The numbers in the figure represent the following:

[0038] 1-Tea conveyor;

[0039] 101- starting end conveyor; 1011- conveyor belt; 1012- chain transmission device;

[0040] 102-connecting conveyor;

[0041] 103-kneading conveyor;

[0042] 2-Tea leaf storage machine;

[0043] 3- Tea drum withering machine;

[0044] 4-Tea yellowing machine;

[0045] 5- rolling unit;

[0046] 6-Tea wind sorting machine;

[0047] 7-multi-unit fan; 701-grid bracket; 702-fan;

[0048] 8-side panels;

[0049] 9-transverse reciprocating mechanism; 901-telescopic pump; 902-connecting piece; 903-positioning rod; 904-positioning sleeve; 905-fixing rod; 906-positioning screw;

[0050] 10-Holding claws. DETAILED DESCRIPTION

[0051] The following will be combined with the drawings in 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.

[0052] like Figure 1 As shown, the present invention provides an automated continuous production method for yellow tea leaves, comprising stewing and roasting fresh yellow tea leaves for multiple times.

[0053] Specifically, it includes at least the following steps:

[0054] The fresh tea leaves are sequentially spread out, withered, initially steamed, rolled, initially baked, re-steamed, spread out to dry, re-baked, piled and steamed, fired over a long time, fired, winnowed, and packaged as finished products.

[0055] In the initial baking, re-baking and stacking steps, the tea leaves are drum-baked to change the shape of the fresh tea leaves and promote the formation of hollow tea stems. In the initial steaming, re-steaming and long-fire process, the tea leaves are illuminated and heated and kept sealed, so that the polyphenols in the leaves react quickly with oxygen through light.

[0056] The present invention firstly selects continuous roasting and light yellowing for protection. Continuous drum roasting can change the shape of leaves, break fibers, make them fully contact with oxygen, and enable them to receive more light, so that they can fully contact with oxygen under the action of light during the light yellowing process, thereby realizing a certain degree of oxidation of tea polyphenols in Lushan tea leaves, realizing the production of Lushan yellow tea, and the yellow color is revealed, the bitterness and astringency are weakened, the taste becomes mellow and sweet, and the aroma is more refreshing and pleasant.

[0057] In the prior art, taking Lushan tea as an example, Lushan tea is generally used for the production of green tea. The young leaves of green tea can bring out its best fragrance and have great commercial value. However, the old leaves and the second-young leaves on the tea tree cannot enter the production line because they do not meet the production requirements of green tea. In order to make full use of tea leaves, the production process of Huangda tea is now introduced. Through the steps of killing green and stuffing yellow, the unique fragrance of Lushan tea is brought out again, adding a new tea variety.

[0058] However, since the leaves of Lushan Huangda tea are relatively large and have many stems, they contain more tea polyphenols, and during the processing, the leaves are thick and the veins are tight, which makes it difficult to oxidize Huangda tea. The existing oxidation process is difficult to fully oxidize Huangda tea, and too long frying will also cause the tea leaves to be damaged and have a poor shape. Therefore, the present invention discloses a method for preparing Huangda tea with an interval of drum frying and light yellowing. The present invention first spreads and kills the tea leaves, quickly destroys the activity of enzymes, evaporates part of the water, and emits a grassy smell, which plays an important role in the formation of fragrance.

[0059] The next step is frying, with the temperature starting low and then rising to reshape the leaves. The rolling frying causes the stem fibers in the tea leaves to break to a certain extent during the frying process. After breaking, the leaves are exposed to light, sealed and yellowed. The tea leaves with slightly broken fibers fully absorb oxygen in the air, which facilitates oxidation during the yellowing process.

[0060] In order to ensure the leaf shape and prevent the surface from being over-oxidized and causing the tea leaves to turn yellow, each frying and yellowing requires a specific time and temperature to ensure that the tea leaves are not too brittle during the drying and frying process, resulting in too many broken leaves. The present invention further selects three yellowing and multiple baking and frying, wherein the selection of the steps is a preferred scheme after multiple tests, which can fully break the stem fibers but not spread them out, and can ensure that the yellow tea is fully and deeply oxidized. The oxidation here does not mean complete oxidation, but the oxidation degree of tea polyphenols that meets the taste of the yellow tea.

[0061] Furthermore, yellow tea has undergone multiple frying in the withering machine. Compared with young leaves, the heat and water vapor in the cavity formed by the curling of old leaves are less likely to evaporate. The curled surface of the leaves is in a moist and stuffy state, which is very easy to ferment. Due to the previous oxidation process, the oxygen content in the cavity is low, which is not conducive to subsequent oxidation operations.

[0062] In order to prevent the tea leaves from overheating and fermenting during multiple roasting and steaming processes, the tea leaves are evenly turned over when being transported in each process step, so that the cavity opening formed by the curling of the tea leaves due to roasting is turned over, and wind energy is used to drive air into the cavity. This not only increases the flow rate of air in the tea cavity, but also takes away the heat and water vapor in the tea cavity, preventing the tea leaves from agglomerating and generating heat and fermentation, and at the same time can increase the oxygen content on the surface of the tea leaves, facilitating the subsequent oxidation reaction and making it easier to carry out deep oxidation.

[0063] The general tea production process does not need or is not necessary to carry out heat dissipation and transportation. First, the tea leaves are small and easy to shake apart. Second, they do not need to go through continuous roasting and yellowing processes. After the leaf stems are hollow, they are more likely to ferment deeply, resulting in changes in taste. In order to prevent the tea leaves from fermenting due to accumulation during multiple roasting and yellowing processes, the present invention adds mechanical and pneumatic turning steps between multiple processes, which can reduce the impact of the heat of the previous step on the next roasting step when entering the next step, and can also prevent the side effects caused by over-frying.

[0064] Furthermore, if Figures 2 to 6 As shown, the present invention provides a production system for the above production method, including a tea leaf storage machine 2, a tea leaf roller withering machine 3, a tea leaf yellowing machine 4, a rolling machine group 5, and a tea leaf winnowing machine 6 connected together by a tea leaf conveyor 1.

[0065] In order, the fresh tea leaves will pass through the tea conveyor 1 and then be spread out through the tea storage machine 2, withered by the tea roller withering machine 3 (with high temperature and from high to low), initially withered by the tea yellowing machine 4, rolled by the rolling unit 5, initially baked by the tea roller withering machine 3 (with temperature from low to high), re-withered by the tea yellowing machine 4, re-baked by the tea roller withering machine 3, piled and cooled, piled with the tea yellowing machine 4, over-fired by the tea roller withering machine 3, and winnowed by the tea air separator 6, and finally enter the warehouse for packaging.

[0066] In the present invention, tea leaves can be passed through the tea roller withering machine 3 and the tea yellowing machine 4 for multiple times by the tea conveyor 1, or multiple tea roller withering machines 3 and tea yellowing machines 4 can be arranged on the production line. Both production schemes are within the protection scope of the present invention, and the embodiment provided below is to perform continuous roasting and yellowing steps by multiple devices.

[0067] The main reason is that the device provided by the present invention has a simple structure and is easy to operate. In the actual production process, the cost can still be controlled within a relatively low range, while the production efficiency is greatly increased.

[0068] The tea leaves storing machine 2, the tea leaves drum withering machine 3, the tea leaves yellowing machine 4, the rolling machine group 5, and the tea leaves winnowing machine 6 can all be selected from existing devices.

[0069] In the present invention, the tea conveyor 1 includes a starting end conveyor 101, a kneading conveyor 103 and a connecting conveyor 102. The starting end conveyor 101 is arranged upstream of the tea storage machine 2; the kneading conveyor 103 is arranged upstream of the kneading machine group 5, and the connecting conveyor 102 is arranged upstream and downstream of the tea roller withering machine 3.

[0070] The shapes of the starting conveyor 101, the kneading conveyor 103 and the connecting conveyor 102 are basically similar. The difference is that due to the different positions, their shapes and functions are slightly different. However, in the present invention, after the leaves are deeply roasted and yellowed, the leaves will curl to a certain extent, and as the number of processing steps increases, the curling degree of the leaves will also deepen. Generally, the heat and water of the relatively tender leaves are easy to lose because the leaves are thinner, but for tea leaves with large leaves, old leaves and many stems, because the leaves are thicker, a longer and deeper cavity is generated after curling, and some heat from frying will be retained inside the cavity, and the water vapor inside the cavity is not easy to evaporate, and the external oxygen is not easy to enter the cavity and contact with the leaves, resulting in a decrease in the degree of oxidation on the surface of the leaves, but an increase in the possibility of fermentation.

[0071] At the same time, since the stems of the leaves may be connected to the cavity, the tea leaves will further accumulate, further increasing the probability of fermentation.

[0072] It can be seen that during the deep processing of the device, it is necessary to reduce the heat and water vapor in the tea cavity during its transportation process to prevent its fermentation.

[0073] A plurality of fan groups 7 are arranged below the starting conveyor 101, the kneading conveyor 103 and the connecting conveyor 102. The plurality of fan groups 7 are used to provide stable and fast-flowing air to the tea leaves being conveyed.

[0074] More specifically, the multi-position fan 7 includes a grid bracket 701, which is respectively tilted below the starting conveyor 101, the kneading conveyor 103 and the connecting conveyor 102. The upper matrix of the grid bracket 701 is provided with fans 702, which provide wind energy to the tea leaves during transportation. The stable wind in all directions can blow the tea leaves at all positions during the entire transmission process, so that the air flow in the tea cavity is accelerated, and more external air enters the cavity formed by the curling of the tea leaves, thereby increasing the oxygen content on the surface of the tea leaves, so that tea leaves with large leaves, old leaves and many stems can be deeply oxidized, and at the same time, the heat and water vapor in the curling cavity of the tea leaves can be removed to prevent them from fermenting.

[0075] The starting end conveyor 101 includes a conveyor belt 1011 and a chain transmission device 1012. The chain transmission device 1012 drives the conveyor belt 1011 to move upward. The conveyor belt 1011 is used to lift fresh tea leaves upward. The chain transmission device 1012 extends upward to the top of the tea storage machine 2. The conveyor belt 1011 drives the fresh leaves to be placed in the tea storage machine 2. The chain transmission device 1012 controls the amount of fresh leaves entering by controlling the rotation speed.

[0076] Furthermore, in order to be able to turn the tea leaves, side panels 8 are provided on both sides of the conveyor belt 1011, and a transverse reciprocating mechanism 9 is mounted on the side panels 8. The transverse reciprocating mechanism 9 is suspended on the conveyor belt 1011 and reciprocates above the conveyor belt 1011.

[0077] A gripping claw 10 is provided on the transverse reciprocating mechanism 9. During the movement of the transverse reciprocating mechanism 9, the gripping claw 10 reciprocates laterally and can flip the curled blades on the conveyor belt 1011.

[0078] In general devices, there is no need to flip the leaves during the transmission process. This is because tea leaves are fragile after roasting, and flipping will produce extra tea fragments, which will affect the integrity of the tea leaves. However, in this production system, since the tea leaves are deeply processed, and are based on large, old, and stem-rich tea leaves, mechanical means are used to further intervene in the shape of the transmitted leaves. The opening position of the inner cavity of the curled leaves is adjusted by flipping, so that it can be aligned with the direction of the pneumatic component and fully contacted with the flowing air, thereby achieving deep oxidation of the leaves and rapid loss of water and heat.

[0079] In order to maintain the stability of the operation of the claw 10 structure during the leveling process, the transverse reciprocating mechanism 9 includes a telescopic pump 901 installed on the side plate 8, and a connecting piece 902 is provided at the end of the telescopic pump 901. The claw 10 is arranged on the connecting piece 902. As the telescopic pump 901 is extended and retracted, the claw 10 moves above the conveyor belt 1011.

[0080] A positioning rod 903 is connected between the two side plates 8 , and the end of the connecting member 902 is sleeved on the positioning rod 903 and can slide on the positioning rod 903 .

[0081] In order to be able to adjust the height of the claw 10, a positioning sleeve 904 is provided on the connecting piece 902, and a fixing rod 905 is provided on the top of the claw 10. The fixing rod 905 passes through the connecting piece 902 and is installed in the positioning sleeve 904. A positioning screw 906 is screwed on the side of the positioning sleeve 904. The positioning screw 906 passes horizontally through the positioning sleeve 904 and is fitly arranged on the fixing rod 905. The positioning screw 906 can install the claw 10 in the positioning sleeve 904.

[0082] The specific production process of the present invention is as follows:

[0083] The machine-picked fresh leaves enter the production process at the starting end conveyor 101 and are transported to the top of the tea storage machine 2 at a certain speed. The conveying equipment starting end conveyor 101 can evenly put the fresh leaves into the tea storage machine 2 at a certain speed. In order to prevent high-temperature fermentation and deterioration, a certain amount of cooling fans are arranged at the bottom of the tea storage machine 2.

[0084] After being stored in the tea green storage machine 2 for a certain period of time, the tea leaves are slowly turned over and deblocked through the outlet of the tea green storage machine 2 and transported to the tea roller withering machine 3 via the tea conveyor. During this process, the tea leaves will pass through the fan 702 set on the tea conveyor 1 to remove a large amount of heat generated during the stacking process.

[0085] In the tea drum withering machine 3, the tea leaves gradually complete the withering process at a certain temperature and rotation speed in the drum and are delivered to the tea conveyor 1 at the end of the tea drum withering machine 3, dissipating a large amount of heat generated during the withering process while passing through the tea conveyor 1.

[0086] The tea leaves after withering are conveyed by the tea conveyor 1 and heat dissipated, and then enter the tea yellowing machine 4 for primary steaming. During the primary steaming, the tea leaves are kept exposed to light and sealed and given a certain temperature.

[0087] After the initial steaming, the tea leaves enter the rolling conveyor 103, which transports the tea leaves to the rolling unit 5. The tea leaves are put into the rolling unit 5 according to the working efficiency of the manual rolling unit 5. After the rolling is completed, the manual rolling unit 5 opens the lower leaf outlet and puts the rolled tea leaves into the tea conveyor 1 for heat dissipation and transmission. The rolled tea leaves are turned over and deblocked to dissipate heat in the tea conveyor 1 and are then transported to the tea drum withering machine 3 for initial baking. The initial baking device can be composed of two tea drum withering machines 3 connected in series. The tea leaves are roasted twice in the initial baking process.

[0088] The tea leaves after the initial baking are cooled by the tea conveyor 1 and then transferred to the tea yellowing machine 4 for yellowing. After yellowing for a certain period of time under closed light-transmitting heating conditions, they are turned over and deblocked, cooled in the tea conveyor 1 and transferred to the tea drum withering machine 3 for re-baking.

[0089] The re-dried tea leaves are conveyed to the tea stacking place by the tea conveyor 1 for stacking and drying for a certain period of time, and then conveyed to the tea yellowing machine 4 for stacking and yellowing again. After the stacking and yellowing of the tea leaves are cooled by the tea conveyor 1, they are aged in the tea drum withering machine 3.

[0090] The tea leaves after being aged are sorted in a tea winnowing machine 6 to remove impurities and then the finished tea is packed.

[0091] Through the automated continuous production method and system of Huangda tea leaves of the present embodiment, the tea polyphenols in the tea leaves can be oxidized to a certain extent. At the same time, after the tea leaves are deeply oxidized, the flow rate of the gas flowing in the cavity on the surface of the tea leaves is increased, and the oxygen concentration on the surface of the tea leaves is increased to facilitate subsequent oxidation. At the same time, the heat and water vapor in the curled cavity of the tea leaves are removed to reduce fermentation.

[0092] The above embodiments are only exemplary embodiments of the present application and are not intended to limit the present application. The protection scope of the present application is defined by the claims. Those skilled in the art may make various modifications or equivalent substitutions to the present application within the essence and protection scope of the present application, and such modifications or equivalent substitutions shall also be deemed to fall within the protection scope of the present application.

Claims

1. A method for the automated continuous production of yellow tea leaves, characterized in that: At least the following steps are included: The fresh tea leaves are sequentially subjected to spreading, killing, initial steaming, rolling, initial baking, re-steaming, re-baking, stacking steaming, and long-fire baking to obtain yellow tea; Wherein, during the initial steaming, the secondary steaming and the long-fire process, the tea leaves are exposed to light and heated, and kept sealed, so that the light promotes the rapid reaction between polyphenols in the leaves and oxygen; In the steps of primary baking, secondary baking and steaming, the tea leaves are roasted in a drum-like manner to change the shape of the fresh tea leaves and promote the formation of hollowness in the tea stems.

2. The method for automated continuous production of yellow tea leaves according to claim 1, characterized in that: When the fresh tea leaves are conveyed in each process step, the tea leaves are evenly turned over so that the cavity opening formed by the curling of the tea leaves due to roasting is turned over, and wind energy is used to drive air into the cavity.

3. A production system for the automated continuous production method of yellow tea leaves according to any one of claims 1 and 2, characterized in that: It comprises a tea leaf storage machine (2), a tea leaf roller withering machine (3), a tea leaf yellowing machine (4), and a rolling machine group (5) which are connected together via a tea leaf conveyor (1); The fresh tea leaves are conveyed from the tea leaf storage machine (2) through the tea leaf conveyor (1) and then passed through the tea leaf roller withering machine (3), the tea leaf yellowing machine (4), and the rolling machine group (5) or multiple times, so as to be continuously produced; The tea conveyor (1) comprises a starting conveyor (101), a rolling conveyor (103) and a connecting conveyor (102); the starting conveyor (101) is arranged in close contact with the upstream of the tea storage machine (2); the rolling conveyor (103) is arranged in close contact with the upstream of the rolling machine group (5); and the connecting conveyor (102) is arranged in close contact with the upstream and downstream of the tea drum withering machine (3); A multi-position fan group (7) is arranged below the starting end conveyor (101), the kneading conveyor (103) and the connecting conveyor (102). The multi-position fan group (7) is used to provide stable and fast-flowing air to the tea leaves being transported.

4. A production system according to claim 3, characterized in that: The multi-position fan (7) comprises a grid support (701), wherein the grid support (701) is respectively arranged obliquely below the starting end conveyor (101), the kneading conveyor (103) and the connecting conveyor (102), and fans (702) are arranged in a matrix on the grid support (701), and the fans (702) provide wind energy to the tea leaves during transportation to remove heat and water vapor inside the tea leaves.

5. A production system according to claim 3, characterized in that: The starting end conveyor (101) comprises a conveyor belt (1011) and a chain transmission device (1012); the chain transmission device (1012) drives the conveyor belt (1011) to move upwards; the conveyor belt (1011) is used to lift fresh tea leaves upwards; the chain transmission device (1012) extends upwards to the top of the tea storage machine (2); the conveyor belt (1011) drives the fresh leaves to be placed in the tea storage machine (2); and the chain transmission device (1012) controls the amount of fresh leaves fed by controlling the rotation speed.

6. A production system according to claim 5, characterized in that: Side plates (8) are arranged on both sides of the conveyor belt (1011), and a transverse reciprocating mechanism (9) is mounted on the side plates (8). The transverse reciprocating mechanism (9) is suspended on the conveyor belt (1011) and reciprocates above the conveyor belt (1011); The transverse reciprocating mechanism (9) is provided with a gripping claw (10). During the movement of the transverse reciprocating mechanism (9), the gripping claw (10) reciprocates transversely and is capable of turning over the curled blades on the conveyor belt (1011).

7. A production system according to claim 6, characterized in that: The transverse reciprocating mechanism (9) comprises a telescopic pump (901) mounted on the side plate (8), a connecting piece (902) being provided at the end of the telescopic pump (901), and the gripping claw (10) being provided on the connecting piece (902). As the telescopic pump (901) is extended or retracted, the gripping claw (10) moves above the conveyor belt (1011).

8. A production system according to claim 7, characterized in that: A positioning rod (903) is connected between the two side plates (8), and the end of the connecting member (902) is sleeved on the positioning rod (903) and can slide on the positioning rod (903).

9. A production system according to claim 8, characterized in that: The connecting piece (902) is provided with a positioning sleeve (904), and the top of the claw (10) is provided with a fixing rod (905), the fixing rod (905) passes through the connecting piece (902) and is installed in the positioning sleeve (904), and the side of the positioning sleeve (904) is screwed with a positioning screw (906), and the positioning screw (906) passes through the positioning sleeve (904) horizontally and is fitted on the fixing rod (905), and the positioning screw (906) can install the claw (10) in the positioning sleeve (904).

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