Method for mechanically processing granular green tea in whole process based on mechanically picked fresh leaves

Abstract

The invention discloses a method for mechanically processing granular green tea in the whole process based on mechanically picked fresh leaves. The method comprises the following steps: 1, obtaining raw materials; 2, tedding; 3, performing fixation; 4, moisture regaining; 5, rolling; 6, performing gross firing: performing dehydration treatment by adopting a hot air drying mode; 7, shaping: shaping the curved hair; 8, sufficient drying: performing drying treatment by adopting a roller stir-frying mode; 9, grading; 10, blending: performing benchmarking blending on the sorted tea leaves; according to the processing method of gross fire-hot air and full fire-roll frying, the processed granular green tea is tight in appearance, emerald green in color and luster, light, bright, yellow and bright in soup color, high in fragrance, less in stuffy taste, thick and mellow in taste, not astringent, sweet in aftertaste and less in influence of dry tea appearance and leaf bottoms; and meanwhile, the sorting modes of hole screening, winnowing, color sorting and hole screening, color sorting and winnowing are matched, so that the mechanical collected granular green tea can be subjected to primary processing quality improvement and refined grading, and the high-quality granular green tea is further obtained.

Description

Technical Field

[0001] The present invention relates to the field of granular green tea processing, and specifically to a method for the whole-process mechanized processing of granular green tea based on machine-picked fresh leaves. Background Art

[0002] Traditional manual tea picking has a high labor intensity, low efficiency, and the labor cost increases year by year. It belongs to a short-term intensive industry. With the prominent problems of labor transfer and population aging, the employment of tea pickers is increasingly in short supply, seriously hindering the healthy and rapid development of the tea industry. Mechanized tea picking has high efficiency, requires less labor, and has low costs. Therefore, replacing traditional manual tea picking with mechanized picking has become the future development trend of the tea industry. However, the cleanliness of mechanized picking is poor, and the quality of fresh leaves is unstable. Due to the lack of processing and utilization channels, a large amount of high-quality tea raw materials in the late spring and fresh leaf raw materials in summer and autumn have not been well utilized. Mainly, bulk export curly roasted green tea and green slice tea are produced in the form of machine picking and machine processing, or even directly trimmed and left for fertilizer; most of the tea produced from fresh leaf resources has low quality, few utilization channels, and poor benefits, and is thus discarded in large quantities, and the problem of the extensive production structure is becoming increasingly prominent, which has always affected the problems of increasing industrial efficiency and tea farmers' income.

[0003] Granular roasted green tea has a relatively wide adaptability to the tenderness of raw materials. The fresh leaves in the late spring and summer and autumn, which are more suitable for machine picking, are used as raw materials. The dry tea produced has relatively more uniform appearance compared to other tea categories, has a suitable taste, is convenient for storage and transportation, etc. Moreover, granular green tea presents the flavor characteristics of "rich aroma and mellow taste", and is favored by the majority of tea consumers. Therefore, processing the fresh leaf raw materials picked by machine into high-quality granular green tea has potential economic value for the late spring, summer, and autumn teas. The existing granular green tea processing technology is based on the traditional Zhucha production technique, and there are also obvious differences in the flavor and quality of granular green tea produced in each region. The main reasons are the tea tree varieties planted and the production process. Since the variety iteration and update cycle is relatively long, it will also affect the benefits of famous teas in the early stage. Therefore, through the way of process integration and parameter optimization, and then unifying the product style and improving the tea quality is one of the effective ways to improve economic benefits. Through industrial research, it is found that the production processes in each region vary greatly, including the rough firing and full drying processes in the primary production process, and the sorting, blending, flavor enhancement and other processes in the refining process, which not only affect the appearance and flavor quality of granular green tea, especially in terms of the aroma and taste of granular green tea, making the processing technology in the existing technology unable to produce granular green tea with better quality. Therefore, it is very necessary to propose a method for the whole-process mechanized processing of granular green tea based on machine-picked fresh leaves, and it has a good economic application prospect. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for the whole-process mechanized processing of granular green tea based on machine-picked fresh leaves, which can obtain higher-quality granular green tea to solve the existing technical defects and unachievable technical requirements.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for fully mechanized processing of granular green tea based on machine-picked fresh leaves, comprising the following steps:

[0006] 1. Raw material acquisition: Machine-picked fresh tea leaves are used as raw materials for the production of granular green tea;

[0007] 2. Spreading: Place the tea leaves into a tea storage tank (automatic) or tea spreading tank (manual) to spread the tea leaves until the water content is 65%-68%;

[0008] 3. Fixing: adopt the drum-type fixing method;

[0009] 4. Moisture Retention: Use a chain plate type automatic moisture retention machine or natural moisture retention to rehydrate until the tea leaves are soft;

[0010] 5. Kneading: Pressurize and knead in sections through kneading barrels;

[0011] 6. Rough fire: Dehydration treatment is carried out by hot air drying;

[0012] 7. Shaping: Use a Quhao frying machine or a Zhucha frying machine to fry the dough into a curly shape;

[0013] 8. Drying: Drying by drum frying;

[0014] 9. Sorting: After the tea leaves are fully dried, they are screened, impurities are removed, stems are picked, brittle and graded;

[0015] 10. Blending: Blending the sorted tea leaves by comparing them (quantification);

[0016] 11. Baking to enhance the flavor.

[0017] It needs to be further explained in the present application that the raw fire process in step six adopts hot air drying method (also known as drying the second green tea), which is an important process in the tea making process. The purpose is to make the tea leaves after rolling lose water quickly to maintain the appearance and color of green tea and the freshness of the tea soup. Usually there are two methods: fast high-temperature thin spreading hot air method and fast drum frying method.

[0018] In step seven, shaping refers to the process of processing the tea leaves into a curled shape using a Quhao frying machine or a Zhucha frying machine.

[0019] In addition, the blending method of step ten in the present application adopts the content of a patent application that has been disclosed in the prior art. The publication number of this patent is "CN118566423A", and its name is "A green tea flavor blending method based on linear hypothesis algorithm".

[0020] The method of enhancing the flavor in step eleven of the present application adopts the patent application content that has been disclosed in the prior art. The patent publication number of this patent is "CN118452286A", and its name is "A baking process for high-flavor green tea for beverages".

[0021] Preferably, in step 1, the tenderness of the fresh tea leaves is mainly 1 bud 2 leaves or 1 bud 3 leaves, with a small portion of 1 bud 1 leaf or 1 bud 4 leaves, and very few broken buds and leaves.

[0022] Or the tenderness of the fresh tea leaves is mainly 1 bud and 2 leaves or 1 bud and 3 leaves, with a small number of 1 bud and 1 leaf and 1 bud and 4 leaves, and very few broken buds and leaves.

[0023] Or the tenderness of the fresh tea leaves is mainly 1 bud 3 leaves and 1 bud 4 leaves, with a small number of 1 bud 1 leaf and 1 bud 2 leaves, and very few broken buds and leaves.

[0024] Or the tenderness of the fresh tea leaves is mainly 1 bud 3 leaves or 1 bud 4 leaves, with a small number of 1 bud 1 leaf and 1 bud 2 leaves, and very few broken buds and leaves.

[0025] Or it may be mainly 1 bud and 3 leaves or 1 bud and 4 leaves, with a small number of 1 bud and 2 leaves, and a very small number of 1 bud and 1 leaf or broken buds and leaves.

[0026] In the present application, it needs to be further explained that, in the present application, the tea species of the tea raw materials can be selected as Longjing 43, Fuding Dabai, Yingshuang, Baiye No. 1, etc., and step two can slightly transform the ingredients in the tea and cause the tea to lose water.

[0027] Preferably, in step three, when the drum is used for withering, the working temperature of the inner wall of the drum is 300°C-140°C, and the temperature is lowered step by step until the moisture content of the tea leaves is 50%-52%, and the tea leaves after withering are quickly cooled by wind.

[0028] Preferably, in step 4, after the withered leaves are cooled, they are fed into a chain-type moisture-retaining machine through a leaf loading machine for automatic moisture-retaining or are spread out manually for natural moisture-retaining until the tea leaves become soft.

[0029] Preferably, in step five, the rolling time is 45min-50min, pressurization is performed twice in the middle of the rolling process, the time is 10min-15min respectively, the strip forming rate is greater than 85%, and when there are many lumps in the rolled leaves, a delumping machine is used to dissolve the tea lumps.

[0030] Preferably, in step six, during rough fire processing, the temperature is set to 110° C.-120° C., the tea leaves are rolled and spread to a thickness of 1.5 cm-2.5 cm in the product, and the tea leaves are dried to a moisture content of 32%-35% by hot air conduction.

[0031] Preferably, the specific content of step seven is:

[0032] 7.1) Initial frying: The temperature of the initial frying pan is 150°C - 180°C, and hot air is blown. The frying duration is 25 min - 30 min. The fried tea leaves do not stick to each other and are initially in granular form. It is appropriate that the water content is 20% - 25%. After being taken out of the pan, it is sieved to remove tea powder and fragments, and then cooled.

[0033] 7.2) Re - frying: The temperature of the re - frying pan is 130°C - 160°C, and hot air is blown. The frying duration is 25 min - 30 min. It is re - fried until it becomes granular, the tea leaves are firm, and it is appropriate that the water content is 12% - 15%. After being taken out of the pan, it is sieved to remove tea powder and then cooled.

[0034] Preferably, in step eight, during the full - drying process, the temperature is set at 75°C - 90°C, and the tea leaves are dried until the water content is less than 7% to obtain the semi - finished tea in the initial tea - making process.

[0035] Preferably, in step nine, the sorting method is: sieve - air - sorting - color - sorting or sieve - color - sorting - air - sorting.

[0036] Preferably, in step eleven, during the baking for fragrance enhancement, the tea leaves are processed by means of far - infrared rolling - frying baking or hot - air baking. The refining processes such as screening, impurity removal, and grading mainly remove the thick heads, tea stalks, single pieces, and broken ends of granular green tea.

[0037] Preferably, when processed by the far - infrared rolling - frying baking method, the temperature is 85°C - 90°C, and the duration is 20 min - 25 min;

[0038] When processed by the hot - air baking method, the temperature is 80°C - 100°C, and the duration is 25 min - 40 min.

[0039] Compared with the prior art, the beneficial effects of the present invention are:

[0040] 1. In this application, through the processing methods of initial firing - hot air and full firing - rolling frying, the processed granular green tea has a tight appearance, bright green color, light yellowish - green and bright soup color, high aroma, less stuffy smell, strong and mellow taste without astringency and with a sweet aftertaste. It has less impact on the appearance of the dry tea and the leaf bottom. At the same time, in combination with the sorting methods of sieve - air - sorting - color - sorting and sieve - color - sorting - air - sorting, the initial processing of mechanized - harvested granular green tea can be improved in quality, and the refined processing can be upgraded to further obtain high - quality granular green tea, significantly improving the product quality and economic benefits of granular green tea in terms of quality, appearance, taste, and aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 It is the overall logic schematic diagram of the present invention; DETAILED DESCRIPTION OF THE EMBODIMENTS

[0042] The following will combine the appendix in the embodiments of the present invention Figure 1, the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0043] Please refer to Figure 1 , the embodiments of the present invention:

[0044] Example 1:

[0045] As Figure 1 shown: A method for processing granular green tea with full-process mechanization based on machine-picked fresh leaves includes the following steps:

[0046] I. Raw material picking: Using machine-picked fresh tea leaves as raw materials for producing granular green tea;

[0047] In this embodiment, the selected tea is Longjing 43, and the tenderness of the machine-picked fresh tea leaves is mainly 1 bud with 2 or 3 leaves, a small part of 1 bud with 1 leaf and 1 bud with 4 leaves, and very few broken bud leaves.

[0048] II. Withering: Placing the tea raw materials into a storage trough (automatic) for withering (transformation and water loss);

[0049] III. Fixing: Using a drum-type fixing method, specifically: The 80-type drum is fixed at 280°C - 160°C, gradually decreasing in temperature, and the fixed tea leaves are quickly cooled by blowing with air.

[0050] IV. Moisture regain: Using a chain plate type moisture regain machine for moisture regain until the tea leaves are soft.

[0051] In step IV above, after the fixed tea leaves are cooled, they enter the chain plate type moisture regain machine for automatic moisture regain or are naturally moisture regained by manually spreading the leaves until the tea leaves are soft.

[0052] V. Rolling: Segmentally applying pressure for rolling through a rolling barrel. The rolling method is: Using a 55-type rolling barrel, the rolling time is 45 min - 50 min, with the time being 10 min - 15 min respectively, and the strip-forming rate is greater than 85%. If there are agglomerated tea masses in the rolled tea leaves, a tea mass disintegrator is used to disperse the tea masses.

[0053] VI. First firing: Conducting first firing treatment by means of hot air drying;

[0054] Specifically, the specific method of first firing in this embodiment is: Hot air (drying the second greening), the temperature is set at 110°C, the thickness of the thinly spread rolled tea leaves in the product is 2 cm, and the tea leaves are dried to a moisture content of 32%.

[0055] VII. Shaping: Using curly tip shaping, specifically the methods of primary frying and secondary frying.

[0056] 1) Initial frying: The temperature of the initial frying pan is 180°C, and hot air is blown. The frying duration is 25 minutes. The tea leaves do not stick to each other and are initially in granular form, with a water content of 25%. After being taken out of the pan, they are sieved to remove tea dust and fragments, and then spread out to cool.

[0057] 2) Re-frying: The temperature of the re-frying pan is 130°C, and hot air is blown. The frying duration is 30 minutes. The tea leaves are in granular form and are firm, with a water content of 13%. After being taken out of the pan, they are sieved to remove tea dust and then spread out to cool.

[0058] VIII. Full drying: The tea leaves are fully dried by means of rolling frying and drying. The temperature is set at 80°C, and the tea leaves are dried until the water content is less than 7%. The primary tea-making process is completed to obtain rough tea.

[0059] IX. Sorting: The rough tea after full drying is sorted. The sorting method is: hole sieve - air separation - color sorting.

[0060] It should be noted that in this embodiment, as well as in other embodiments and comparative examples, since the target tea is granular green tea, the hole sieve, air separation, and color sorting are respectively realized by a circular sieve machine (4 meshes, 6 meshes, 16 meshes), an air separation machine, and a color sorting machine. Therefore, in all embodiments or comparative examples related to hole sieve sorting in this application, the content can be represented by a circular sieve.

[0061] X. Blending: Numerically blend the sorted tea leaves.

[0062] XI. Baking for fragrance enhancement: Specifically, far-infrared rolling frying and baking are adopted. The temperature is 85°C, and the duration is 25 minutes. The water content is controlled to be less than 5%.

[0063] Comparative Example 1:

[0064] The difference between this embodiment and Example 1 is that in this embodiment, hot air drying is adopted for the first firing, that is, hot air (drying the second greening), and hot air drying is also adopted for the full firing, and the hot air temperature is 80°C.

[0065] Comparative Example 2:

[0066] The difference between this embodiment and Example 1 is that in this embodiment, rolling frying and drying are adopted for the first firing, that is, rolling frying (rolling the second greening), the drum temperature is 110°C, and rolling frying and drying are also adopted for the full firing.

[0067] Comparative Example 3:

[0068] The difference between this embodiment and Example 1 is that in this embodiment, rolling frying and drying are adopted for the first firing, that is, rolling frying (rolling the second greening), while hot air drying is adopted for the full firing.

[0069] The sensory evaluation results of the tea leaves prepared by different drying methods in the above Example 1 and Comparative Examples 1 - 3 are shown in Table 1 below:

[0070]

[0071] It can be obtained from Table 1 that for granular green tea, in the first firing process, the hot air drying method is adopted, and the dry tea has a greener and more lustrous appearance, a tender yellowish-green soup color, a fresh and refreshing aroma without a stuffy smell, and a fresh taste. The scores of the hot air method are all higher than those of the rolling frying group. After the shaping process of curly tips, in the final drying process of granular green tea, the drum drying method is adopted, the dry tea has a moist color, the granules are more round and compact, the aroma has less stuffy smell, and the taste is mellow. The scores of the rolling frying method are higher than those of the hot air method.

[0072] The results of the catechin component contents of the granular green tea samples prepared by different drying methods in the above Example 1 and Comparative Examples 1 - 3 are shown in Table 2 below:

[0073]

[0074] It can be obtained from the above Table 2 that for the first firing, when the hot air drying method is adopted, the loss of catechin components is less. When the drum drying method is adopted, due to the relatively high moisture content of the in-process products, the water loss in the drum is slower, which accelerates the oxidative humid heat oxidation of catechins. Therefore, it is better to choose the hot air drying method in the first firing process than the rolling frying method, which can quickly dehydrate to maintain the color and fresh taste of green tea and reduce the oxidative humid heat oxidation of catechins; for the final drying process, adopting the rolling frying drying method helps the granular green tea to be more round and compact, improves the brightness of the tea soup, and reduces the astringency of the tea soup.

[0075] Through comprehensive comparison, the test group sample in Example 1 with hot air in the first firing and rolling frying in the final drying has the highest score of 91.4 points.

[0076] Example 2: In this example, Ping Shui Ri Zhu tea is produced in Shaoxing by the method of the present application

[0077] The difference between this example and Example 1 is that in this example, the tenderness of the machine-picked fresh tea leaves is mainly 1 bud with 3 and 4 leaves, a small part of 1 bud with 1 and 2 leaves, and very few broken bud leaves.

[0078] Comparative Example 4:

[0079] The difference between this comparative example and Example 2 is that although the same batch of fresh leaf raw materials are used as in Example 2 in this application, in this comparative example, Ping Shui Ri Zhu tea is produced by the original local process in Shaoxing..

[0080] Example 3: In this example, Fenghua Curly Tip tea is produced in Ningbo by the method of the present application

[0081] The difference between this example and Example 1 is that in this example, the variety of the machine-picked fresh tea leaves is Bai Ye No. 1, and the tenderness of the machine-picked fresh tea leaves is mainly 1 bud with 3 leaves, a small part of 1 bud with 1 and 2 leaves, and very few broken bud leaves.

[0082] Comparative Example 5:

[0083] The difference between this comparative example and Example 3 is that although the same batch of fresh tea leaves as in Example 3 is used in this application, the local original process in Ningbo is adopted to produce Fenghua Quhao tea in this comparative example.

[0084] Example 4: In this example, Yangyan Gouqing tea is produced in Taizhou by the method of this application.

[0085] The difference between this example and Example 1 is that in this example, the fresh tea leaves picked by machine are of the Fuding Dabaicha variety, mainly one bud with three leaves, a small part of one bud with two leaves, and very few one bud with one leaf and broken bud leaves.

[0086] Comparative Example 6:

[0087] The difference between this comparative example and Example 4 is that although the same batch of fresh tea leaves as in Example 4 is used in this application, the local original process in Taizhou is adopted to produce Yangyan Gouqing tea in this comparative example.

[0088] The corresponding comparison data of the tea leaves produced in Examples 2 - 4 and those produced in Comparative Examples 4 - 6 are shown in Table 3 below:

[0089]

[0090] Through comparison in three main production areas, the quality scores of the tea samples in Examples 2, 3, and 4 are all higher than those of the tea samples in Comparative Examples 4, 5, and 6, with the score differences being 1.55 points, 1.35 points, and 0.77 points respectively; in the examples, hot air is used for the first firing and rolling frying is used for the final firing, and the sensory qualities of the tea in terms of aroma and taste have been significantly improved. The aroma is high, with less stuffy smell, the taste is thick and mellow without astringency and has a sweet aftertaste, and there is less impact on the appearance and leaf bottom of the dry tea.

[0091] Example 5:

[0092] The difference between this example and Example 1 is that the sorting method adopted in this example is: sieve sorting - color sorting - air sorting.

[0093] Comparative Example 7:

[0094] The difference between this example and Example 1 is that the sorting method adopted in this example is: air sorting - color sorting - sieve sorting.

[0095] Comparative Example 8:

[0096] The difference between this example and Example 1 is that the sorting method adopted in this example is: air sorting - sieve sorting - color sorting.

[0097] Comparative Example 9:

[0098] The difference between this embodiment and Embodiment 1 is that the sorting method adopted in this embodiment is: color sorting - hole sieving sorting - air sorting.

[0099] Comparative Example 10:

[0100] The difference between this embodiment and Embodiment 1 is that the sorting method adopted in this embodiment is: color sorting - air sorting - hole sieving sorting.

[0101] Comparative Example 11:

[0102] The difference between this embodiment and Embodiment 1 is that the tea leaves are not sorted in this embodiment, and the original rough tea sample is used;

[0103] Comparative Example 12:

[0104] The difference between this embodiment and Embodiment 1 is that the sorting method adopted in this embodiment is: single air sorting.

[0105] Comparative Example 13:

[0106] The difference between this embodiment and Embodiment 1 is that the sorting method adopted in this embodiment is: single color sorting.

[0107] Comparative Example 14:

[0108] The difference between this embodiment and Embodiment 1 is that the sorting method adopted in this embodiment is: single hole sieve.

[0109] The data of the finished tea rate obtained by sorting the tea leaves in the above-mentioned manners of Embodiment 1, Embodiment 5, Comparative Examples 7 - 10, and Comparative Examples 12 - 14 are as shown in Table 4 below:

[0110]

[0111] The sensory evaluation results of the tea leaves prepared by sorting the tea leaves in the above-mentioned manners of Embodiment 1, Embodiment 5, and Comparative Examples 11 - 14 are as shown in Table 5:

[0112]

[0113] It can be seen from the above table that: First, the single sorting method is carried out to obtain (Table 4). The color sorting method has the best effect, but the yield of the finished tea is less than 50%. The yields of using the round sieve or air sorting both exceed 80%, but there are still old leaves with branches, different sizes, and low evenness of the dry tea. Again, the round sieve, sorting, and color sorting are combined for combined sorting. The two combined sorting methods of "round sieve - air sorting - color sorting" or "round sieve - color sorting - air sorting" can improve the evenness of the dry tea (Table 4).

[0114] The sensory quality of the finished tea samples of three single sorting methods and combined sorting methods was evaluated (Table 5). The results showed that compared with the original rough tea samples, the quality improvement of the winnowing of the single sorted tea samples was not obvious, the quality of the circular sieve improved significantly, with a score increase of 1.95 points, and the quality of the color sorting improved by 4.1 points. The sensory score of the combined sorted tea samples increased by 5.3 points, showing an obvious upgrading effect. Using the two combined sorting methods of "circular sieve - winnowing - color sorting" or "circular sieve - color sorting - winnowing" can improve the quality of granular green tea and take into account the tea yield and economic benefits.

[0115] The foregoing has shown and described the basic principles, main features and advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above-described exemplary embodiments, and without departing from the spirit or basic characteristics of the present invention, the present invention can be implemented in other specific forms. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be embraced by the present invention. Any reference signs in the claims should not be construed as limiting the claims involved.

[0116] In addition, it should be understood that although this specification is described according to the embodiments, not every embodiment only contains an independent technical solution. This narrative manner of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for fully mechanized processing of granular green tea based on machine-picked fresh leaves, characterized in that: The following steps are involved:

1. Raw material acquisition: Machine-picked fresh tea leaves are used as raw materials for the production of granular green tea; 2. Spreading the tea leaves: Put the tea leaves into the tea storage tank or tea spreading tank for spreading; 3. Fixing: adopt the drum-type fixing method; 4. Moisture Retention: Use a chain plate automatic moisture retention machine or natural moisture retention to rehydrate until the tea leaves are soft; 5. Kneading: Pressurize and knead in sections through kneading barrels; 6. Rough fire: Dehydration treatment is carried out by hot air drying; 7. Shaping: Use a Quhao frying machine or a Zhucha frying machine to fry the dough into a curly shape; 8. Drying: Drying by drum frying; 9. Sorting: After the tea leaves are fully dried, they are screened, impurities are removed, stems are picked, and the leaves are cut into pieces; 10. Blending: Blending the sorted tea leaves according to standards; 11. Baking to enhance the flavor.

2. The method for fully mechanized processing of green tea granules based on machine-picked fresh leaves according to claim 1, characterized in that: In the step 1, the tenderness of the fresh tea leaves is mainly 1 bud 2 leaves or 1 bud 3 leaves, a small part is 1 bud 1 leaf or 1 bud 4 leaves, and there are very few broken buds and leaves.

3. The method for fully mechanized processing of granular green tea based on machine-picked fresh leaves according to claim 2, characterized in that: In the step 3, when the drum is used for withering, the working temperature of the inner wall of the drum is 300°C-140°C, and the temperature is lowered step by step, and the tea leaves after withering are quickly cooled by wind.

4. The method for fully mechanized processing of granular green tea based on machine-picked fresh leaves according to claim 3, characterized in that: In the step 5, the rolling time is 45 minutes to 50 minutes, and pressure is applied twice in the middle of the rolling process, each time for 10 minutes to 15 minutes. The strip forming rate is greater than 85%. When there are many lumps in the rolled leaves, a delumping machine is used to dissolve the tea lumps.

5. The method for fully mechanized processing of green tea granules based on machine-picked fresh leaves according to claim 4, characterized in that: In the step six, during the rough fire processing, the temperature is set to 110° C.-120° C., the tea leaves are rolled and spread to a thickness of 1.5 cm-2.5 cm, and the tea leaves are dried to a moisture content of 32%-35% by hot air conduction.

6. A method for fully mechanized processing of green tea granules based on machine-picked fresh leaves according to claim 1, 2, 3 or 4, characterized in that: The specific contents of step seven are as follows: 1) Initial frying: The initial frying pan temperature is 150℃-180℃, and hot air is blown. The frying time is 25min-30min. The tea leaves are not sticky to each other and are initially granular. The moisture content is preferably 20%-25%. After taking out of the pan, sieve to remove tea dust and debris, and spread to cool; 2) Re-frying: The temperature of the re-frying pan is 130℃-160℃, and hot air is blown. The frying time is 25min-30min. Re-fry until it becomes granular, the tea leaves are firm, and the moisture content is preferably 12%-15%. After taking it out of the pan, sieve to remove the tea powder and spread it to cool.

7. The method for fully mechanized processing of green tea granules based on machine-picked fresh leaves according to claim 5, characterized in that: In the step eight, during the full drying process, the temperature is set at 75° C.-90° C., and the tea leaves are dried to a moisture content of less than 7%, thereby obtaining raw tea in the primary tea processing process.

8. A method for fully mechanized processing of green tea granules based on machine-picked fresh leaves according to claim 1, 2, 3, 4, 5 or 7, characterized in that: In the step nine, the sorting method is: hole screen-wind sorting-color sorting or hole screen-color sorting-wind sorting.

9. The method for fully mechanized processing of green tea granules based on machine-picked fresh leaves according to claim 6, characterized in that: In the step eleven, when baking and aroma enhancement, the tea leaves are processed by a far-infrared frying baking method or a hot air baking method.

10. The method for fully mechanized processing of green tea granules based on machine-picked fresh leaves according to claim 7, characterized in that: When using far-infrared frying and baking, the temperature is 85℃-90℃ and the duration is 20min-25min; When hot air baking is used, the temperature is 80℃-100℃ and the duration is 25min-40min.

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