Processing method of silver pekoe green tea

Abstract

The invention discloses a processing method of silver hao green tea. The processing method comprises the steps of picking, enzyme deactivation, rolling, fermentation, strip tidying, strip rubbing, drying and the like. According to the processing method disclosed by the invention, in the enzyme deactivation process of the tea leaves, the moisture and the grass taste of the tea leaves are removed; the tea leaves are uniformly stressed in the rolling process, so that the shape and fragrance of the tea leaves are better maintained; tea leaf strips are smooth and formed through strip tidying; rubbing the tea leaves to compact the tea leaves; in the fermentation process of the tea leaves, the enzyme activity is properly exerted, and the color and aroma of the tea leaves are better improved; in the drying process of the tea leaves, moisture is properly removed, and the quality and taste of the tea leaves are better maintained. The processing method disclosed by the invention is simple and easy to implement, relatively low in cost and relatively high in economic practicability. By means of the processing method, the natural fragrance and nutritional ingredients of the tea leaves can be reserved, the quality and taste of the tea leaves are improved, and the requirements of consumers for high-quality tea leaves are met.

Description

Technical Field

[0001] The present invention relates to the technical field of tea processing, and more particularly to a method for processing silver-hair green tea. Background Art

[0002] Tea is a widely consumed beverage, available in a wide variety of varieties and qualities. Green tea, a non-fermented tea, has garnered widespread attention for its natural fragrance and rich nutritional profile. Silver-hair green tea, a type of green tea, is a favorite among consumers for its elegant appearance and unique taste.

[0003] The traditional processing method of silver-hair green tea includes plucking, withering, rolling, sorting, rubbing, fermentation, and drying. However, due to the limitations of processing technology and equipment, the quality and taste of the tea leaves in traditional processing methods are often not optimal, and the quality may even be unstable.

[0004] To address these issues, researchers are exploring new tea processing methods. For example, some are experimenting with microwave-assisted withering to improve the quality and taste of tea leaves, while others are developing new rolling equipment to preserve the tea's shape and aroma. However, these new technologies and equipment still face challenges, such as high costs and inconsistent results. Summary of the Invention

[0005] Therefore, the present invention provides a simple and easy method for processing silver-hair green tea, which can retain the natural aroma and nutrients of the tea leaves and improve the quality and taste of the tea leaves. The processing method of the present invention can be adjusted according to different conditions to obtain different tea qualities, and has high practicality and economic benefits.

[0006] In view of this, the present invention provides a processing method for Yinhao green tea. Freshly picked Yinhao tea leaves are screened and cleaned, then withered and rolled. The rolled Yinhao tea leaves are fermented. After fermentation, the tea leaves are straightened, rolled, and dried. Finally, the tea leaves are screened and packaged.

[0007] Preferably, in the processing method of the above-mentioned silver-hair green tea, the fixing process is to put the picked silver-hair green tea into a fixing machine, set the temperature and time, and the tea leaves quickly lose moisture at high temperature, and the enzyme activity of the tea leaves is effectively inhibited. The fixed tea leaves are taken out and put into a cold tea machine for cooling treatment.

[0008] Preferably, in the above-mentioned processing method of silver-hair green tea, the temperature of the fixing is 100° C. to 120° C., and the time is 4 to 6 minutes.

[0009] Preferably, in the above processing method of Yinhao green tea, the rolling step is to put the well-fixed tea leaves into a rolling machine, set the rotation speed, pressure and rolling time to ensure the shape and aroma of the tea leaves.

[0010] Preferably, in the above processing method of Yinhao green tea, the rolling time is 30 to 40 minutes.

[0011] Preferably, in the above processing method of Yinhao green tea, the fermentation step is to put the well-rolled tea leaves into a fermentation chamber, set the fermentation time, temperature and humidity. During the fermentation process, the tea leaves are turned regularly to ensure that the enzyme activity in the tea leaves is properly exerted.

[0012] Preferably, in the above processing method of Yinhao green tea, the fermentation temperature is 25°C to 30°C, the humidity is 70% to 80%, and the time is 6 to 8 hours.

[0013] Preferably, in the above processing method of Yinhao green tea, the shaping temperature is 160°C to 180°C, and the time is 15 to 20 minutes.

[0014] Preferably, in the above processing method of Yinhao green tea, the rubbing temperature is 70°C to 80°C, and the time is 10 to 15 minutes.

[0015] Preferably, in the above processing method of Yinhao green tea, the drying temperature is 80°C to 90°C, and the time is 20 to 25 minutes.

[0016] Through the above technical solutions, compared with the prior art, the present invention discloses a processing method of Yinhao green tea, which retains the natural aroma and nutritional components of the tea leaves: In the processing method of the present invention, the control of steps such as fixation, rolling, fermentation, shaping, rubbing, and drying can appropriately inhibit and exert the enzyme activity in the tea leaves, thereby retaining the natural aroma and nutritional components of the tea leaves. Improve the quality and taste of the tea: In the processing method of the present invention, the tea leaves are evenly stressed during the rolling process, and the shape and aroma of the tea leaves are better maintained; during the fermentation process of the tea leaves, the enzyme activity is appropriately exerted, and the color and aroma of the tea leaves are better improved; during the shaping process of the tea leaves, the tea leaves are smooth; during the rubbing process of the tea leaves, the tea leaves are tightened; during the drying process of the tea leaves, the moisture is appropriately removed, and the quality and taste of the tea leaves are better maintained. Simple and easy to implement, economical and practical: The processing method of the present invention is simple and easy to implement, does not require too much equipment and technical support, and can be adjusted according to different conditions to obtain different tea qualities. At the same time, the processing method of the present invention has a low cost and high economic practicality.

[0017] In summary, the processing method of Yinhao green tea of the present invention has remarkable beneficial effects, which can improve the quality and taste of tea and meet the needs of consumers for high-quality tea. Detailed implementation manners

[0018] The following will describe clearly and completely the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the 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.

[0019] Embodiment 1:

[0020] Pick fresh Yinhao tea leaves, and conduct screening and cleaning; subject the tea leaves to fixation, with a fixation temperature of 100°C and a time of 4 minutes; conduct rolling, with a rolling time of 30 minutes; conduct fermentation, with a fermentation temperature of 25°C, a humidity of 70%, and a time of 6 hours; conduct shaping, with a shaping temperature of 160°C and a time of 15 minutes; conduct rubbing, with a rubbing temperature of 70°C and a time of 10 minutes; conduct drying, with a drying temperature of 80°C and a time of 20 minutes; conduct screening and packaging.

[0021] In Embodiment 1, first pick fresh Yinhao tea leaves and conduct screening and cleaning to ensure the quality of the tea leaves. Then subject the tea leaves to fixation, with a fixation temperature of 100°C and a time of 4 minutes, effectively inhibiting the enzyme activity in the tea leaves and retaining the natural aroma and nutritional components of the tea leaves.

[0022] Next, conduct rolling, with a rolling time of 30 minutes, controlling the rolling time to make the tea leaves evenly stressed during rolling, and better maintaining the shape and aroma of the tea leaves. Then conduct fermentation, with a fermentation temperature of 25°C, a humidity of 70%, and a time of 6 hours, enabling the enzyme activity in the tea leaves to be properly exerted and better enhancing the color and aroma of the tea leaves. Through shaping, the tea leaves are made smooth in shape, with a time of 15 minutes and a temperature of 160°C. Through rubbing, the tea leaves are made compact, with a time of 10 minutes and a temperature of 70°C. Next, conduct drying, with a drying temperature of 80°C and a time of 20 minutes, appropriately removing the moisture in the tea leaves and better maintaining the quality and taste of the tea leaves. Finally, conduct screening and packaging to ensure the hygiene and quality of the tea leaves, enabling the tea leaves to be better preserved and sold.

[0023] Embodiment 2:

[0024] Pick fresh Yinhao tea leaves, and conduct screening and cleaning; subject the tea leaves to fixation, with a fixation temperature of 120°C and a time of 6 minutes; conduct rolling, with a rolling time of 40 minutes; conduct fermentation, with a fermentation temperature of 30°C, a humidity of 80%, and a time of 8 hours; conduct shaping, with a shaping time of 20 minutes and a temperature of 180°C; conduct rolling into strips, with a time of 15 minutes and a temperature of 80°C; conduct drying, with a drying temperature of 90°C and a time of 25 minutes; conduct screening and packaging.

[0025] In Example 2, first pick fresh Yinhao tea leaves, and conduct screening and cleaning to ensure the quality of the tea leaves. Then subject the tea leaves to fixation, with a fixation temperature of 120°C and a time of 6 minutes, so as to effectively inhibit the enzyme activity in the tea leaves and retain the natural aroma and nutritional components of the tea leaves.

[0026] Next, conduct rolling, with a rolling time of 40 minutes. Control the rolling time so that the tea leaves are evenly stressed during rolling, and the shape and aroma of the tea leaves are better maintained. Then conduct fermentation, with a fermentation temperature of 30°C, a humidity of 80%, and a time of 8 hours, so that the enzyme activity in the tea leaves is properly exerted, and the color and aroma of the tea leaves are better enhanced. Shaping makes the tea leaves smooth in shape, with a shaping temperature of 180°C and a time of 20 minutes. Rolling into strips makes the tea leaves compact, with a temperature of 80°C and a time of 15 minutes.

[0027] Next, conduct drying, with a drying temperature of 90°C and a time of 25 minutes, so as to appropriately remove the moisture in the tea leaves and better maintain the quality and taste of the tea leaves. Finally, conduct screening and packaging to ensure the hygiene and quality of the tea leaves, so that the tea leaves can be better preserved and sold.

[0028] Example Three:

[0029] Pick fresh Yinhao tea leaves, and conduct screening and cleaning; subject the tea leaves to fixation, with a fixation temperature of 115°C and a time of 2.5 minutes; conduct rolling, with a rolling time of 35 minutes; conduct fermentation, with a fermentation temperature of 28°C, a humidity of 75%, and a time of 7 hours; conduct shaping, with a shaping temperature of 170°C and a time of 17 minutes; conduct rolling into strips, with a temperature of 75°C and a time of 13 minutes.

[0030] Conduct drying, with a drying temperature of 85°C and a time of 23 minutes; conduct screening and packaging.

[0031] In Example 2, first pick fresh Yinhao tea leaves, and conduct screening and cleaning to ensure the quality of the tea leaves. Then subject the tea leaves to fixation, with a fixation temperature of 115°C and a time of 2.5 minutes, so as to effectively inhibit the enzyme activity in the tea leaves and retain the natural aroma and nutritional components of the tea leaves.

[0032] The tea leaves are then rolled for 35 minutes. This time is controlled to ensure uniform stress on the tea leaves, preserving their shape and aroma. Fermentation is then carried out at a temperature of 28°C and a humidity of 75% for 7 hours, allowing the enzymes in the tea leaves to activate properly and enhancing their color and aroma. Straightening is then performed at a temperature of 170°C for 17 minutes. The tea leaves are then rubbed at a temperature of 75°C for 13 minutes.

[0033] Next, the tea leaves are dried at 85°C for 25 minutes to remove moisture and maintain their quality and taste. Finally, they are screened and packaged to ensure the tea leaves are hygienic and of good quality, allowing them to be better preserved and sold.

[0034] Experimental data:

[0035]

[0036] The tea quality scoring criteria of the present invention are as follows:

[0037] 1. Appearance: The appearance of tea leaves should be neat, uniform, bright in color, and free of impurities;

[0038] 2. Aroma: The aroma of tea should be fresh and long-lasting, and have a certain floral and fruity aroma;

[0039] 3. Flavor: The tea should have a fresh and sweet taste, with a soft mouthfeel and no astringency.

[0040] 4. Tea soup color: The tea soup should be clear and transparent with a emerald green color;

[0041] 5. Leaf bottom: The leaf bottom of tea should be tender green and uniform, with soft and flexible texture.

[0042] It can be seen from the above examples and experimental data that the processing method of silver-hair green tea disclosed in the present invention retains the natural aroma and nutritional components of the tea leaves and improves the quality and taste of the tea leaves by controlling the processing parameters.

[0043] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. Reference can be made to the common and similar parts between the various embodiments. For the devices disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple, and the relevant parts can be referred to the method description.

[0044] The foregoing description of the disclosed embodiments enables those skilled in the art to practice or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A processing method of silver tip green tea, characterized in that, The freshly picked Yinhao tea leaves are screened and cleaned, then the Yinhao tea leaves are de-enzymed, followed by rolling. The rolled Yinhao tea leaves are fermented. After fermentation is completed, shaping, rolling, and drying are carried out. Finally, the tea leaves are screened and packaged.

2. The processing method of the silver tip green tea according to claim 1, characterized in that, For the de-enzyming process mentioned above, the picked Yinhao tea leaves are put into a de-enzyming machine, with the temperature and time set. At high temperature, the tea leaves quickly lose moisture, and the enzyme activity of the tea leaves is effectively inhibited. The de-enzymed tea leaves are taken out and put into a cooling machine for temperature reduction treatment.

3. The processing method of the silver tip green tea according to claim 2, characterized in that, The temperature for the de-enzyming process is 100°C to 120°C, and the time is 4 to 6 minutes.

4. The processing method of silver tip green tea according to claim 1, characterized in that, For the rolling process mentioned above, the de-enzymed tea leaves are put into a rolling machine, with the rotation speed, pressure, and rolling time set to ensure the shape and aroma of the tea leaves.

5. The processing method of silver tip green tea according to claim 4, characterized in that, The rolling time is 30 to 40 minutes.

6. The processing method of silver tip green tea according to claim 1, characterized in that, For the fermentation process mentioned above, the rolled tea leaves are put into a fermentation chamber, with the fermentation time, temperature, and humidity set. During the fermentation process, the tea leaves are turned regularly to ensure that the enzyme activity in the tea leaves is properly exerted.

7. The processing method of silver tip green tea according to claim 6, characterized in that, The fermentation temperature is 25°C to 30°C, the humidity is 70% to 80%, and the time is 6 to 8 hours.

8. The processing method of the silver tip green tea according to claim 1, characterized in that, During the shaping process mentioned above, the tea leaves are shaped by a shaping machine, with the temperature being 160°C to 180°C and the time being 15 to 20 minutes.

9. The processing method of the silver tip green tea according to claim 1, characterized in that, During the rolling process mentioned above, the tea leaves pass through an electric wok, and rolling is carried out manually, with the temperature being 70°C to 80°C and the time being 10 to 15 minutes.

10. The processing method of silver tip green tea according to claim 1, characterized in that, The drying temperature is 80°C to 90°C, and the time is 20 to 25 minutes.

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