Method for processing emerald tea

Abstract

This invention provides a processing method for Emerald Tea, comprising: sequentially subjecting the tea leaves to withering, fixation, cooling, rehydration, rolling, dehydration, shaping, and drying. During fixation, the tea leaves are kept suspended in the conveying channel by controlling the spraying of a first airflow, which is a hot airflow. During cooling, the first airflow is switched to a second airflow, and the tea leaves remain suspended in the conveying channel by controlling the spraying of the second airflow, which is a cold airflow. After cooling, the tea leaves discharged from the conveying channel are collected. By combining this with controlled rolling time, this invention can achieve thorough fixation while obtaining Emerald Tea with excellent shape, rich aroma, effective release of internal substances, and effective unfurling after brewing.

Description

Technical Field

[0001] This invention relates to the field of tea processing, and more particularly to a method for processing Emerald Tea. Background Technology

[0002] Emerald tea, a renowned green tea from Guizhou, China, resembles a decorative button on clothing or a green pearl, with its tea leaves having a hollowed-out shape. When held up to a light source, the tea leaves reveal the brilliance shining through the micropores. During brewing, the tea leaves unfurl rapidly in the boiling water, allowing the aroma and dry matter in the tea leaves to be extracted quickly and completely. It is a renowned green tea product with a rich chestnut aroma, a mellow and refreshing taste, a distinct and lasting sweet aftertaste, and a beautiful appearance.

[0003] The processing of Emerald Tea typically involves withering, fixation, cooling, rehydration, rolling, dehydration, shaping, and drying. The degree of fixation affects the aroma compounds and unfolding state of the tea leaves, as well as their shape. For example, insufficient fixation will affect the aroma compounds, the unfolding of the tea leaves after brewing, and the release of their internal substances; while excessive fixation will cause excessive moisture loss, making the tea leaves prone to crumbling after rolling.

[0004] Therefore, it is necessary to provide a processing method for Emerald Tea to solve the technical problem of how to achieve full fixation and obtain Emerald Tea with excellent shape, rich aroma substances, effective release of internal substances, and effective unfolding after brewing. Summary of the Invention

[0005] The main objective of this invention is to provide a processing method for Emerald Tea, aiming to solve the technical problem of how to achieve full fixation and obtain Emerald Tea with excellent shape, rich aroma substances, effective release of internal substances, and effective unfolding after brewing.

[0006] To achieve the above objectives, the present invention provides a processing method for Emerald Tea, comprising: sequentially spreading, fixing, cooling, rehydrating, rolling, dehydrating, shaping, and drying the tea leaves of Emerald Tea; Both fixing and cooling are carried out in a fixing device, which includes a cylinder and a fixing spray assembly; a material conveying channel is formed in the cylinder, and the material conveying direction of the material conveying channel is from top to bottom; the spraying direction of the fixing spray assembly is from bottom to top. The fixing process includes: controlling the fixing spraying component to continuously spray a first airflow into the conveying channel, the first airflow being a hot airflow; sending the withered tea leaves into the conveying channel, and controlling the spraying of the first airflow to keep the tea leaves in a suspended state in the conveying channel; The cooling process includes: after the withering is completed, the first airflow is switched to the second airflow, and the tea raw materials are kept in a suspended state in the conveying channel by controlling the blowing of the second airflow. The second airflow is a cold airflow.

[0007] Furthermore, the cooling time is 3-6 minutes.

[0008] Furthermore, the spreading temperature is 15~25℃, the relative humidity is 75~85%, the spreading thickness is 10~15cm, and the time is 6~12h; the rehydration time is 1.5~2.5h; the kneading time is 5~25min; the dehydration temperature is 60~80℃, and the dehydration time is 2~5min; the drying temperature is 100~130℃.

[0009] Furthermore, after the tea raw materials enter the conveying channel, the temperature of the hot airflow is sequentially controlled to a first hot temperature and a second hot temperature, wherein the first hot temperature is 200~250℃ and the second hot temperature is 130~180℃; After the tea leaves enter the conveying channel, the hot airflow at the first temperature is sprayed for 1 to 1.5 minutes; the hot airflow at the second temperature is sprayed for 1 to 2 minutes.

[0010] Furthermore, before the tea raw materials enter the conveying channel, the temperature of the hot airflow is controlled to the first hot temperature.

[0011] Furthermore, the fixation spray assembly includes a first fixation spray blower group and a second fixation spray blower group; the spraying position of the first fixation spray blower group is lower than that of the second tea leaf spray blower group. The first tea leaf spraying blower group has its spraying position close to the bottom of the material conveying channel, while the second tea leaf spraying blower group has its spraying position close to the middle of the material conveying channel. Both the first blanching spray blower group and the second blanching spray blower group include multiple blowers, which are arranged around the material conveying channel.

[0012] Furthermore, before the tea raw materials enter the conveying channel, only the first fixing spray blower group is controlled to spray the first airflow; after the tea raw materials enter the conveying channel, both the first fixing spray blower group and the second fixing spray blower group are controlled to spray the first airflow.

[0013] Furthermore, the rehydration is carried out in a rehydration bag. Before the cooling is completed, the rehydration bag is placed in a collection frame with its opening open. Then, the rehydration bag placed in the collection frame is placed below the conveying channel to receive the cooled tea raw materials.

[0014] Furthermore, the fixing cylinder is vertically oriented, so that the tea raw materials are subjected to both gravity and blowing force during the fixing and cooling process.

[0015] Furthermore, the material conveying channel is narrower at the top and wider at the bottom.

[0016] Compared with the prior art, the present invention has at least the following advantages: This invention enables thorough fixation of the tea leaves, resulting in emerald tea with excellent shape, rich aroma, effective release of internal substances, and effective unfurling after brewing. Specifically, this invention heats the tea leaves in a suspended state within the conveying channel. On one hand, the tea leaves are subjected to the upward force of the first airflow, ensuring uniform contact and heat transfer between the airflow and the tea leaves. On the other hand, the first airflow acts as a blowing force without causing structural damage to the tea leaves, promoting thorough fixation without significant damage. Furthermore, the steam generated by the hot air can only escape upwards, and during this upward escape, it comes into contact with the tea leaves above, thus ensuring the uniformity and thoroughness of the fixation process.

[0017] Furthermore, this invention rapidly cools the tea leaves by blowing cold air, which removes residual moisture and further exposes the tea's intrinsic substances. The cold air blowing does not intensify the fixation process while effectively promoting the release of these substances in the final tea product. Based on the fixation and cooling processes, this invention also explored the optimal rolling time, finding a rolling time suitable for the fixation and cooling procedures. After specific fixation and cooling, this invention can produce emerald tea with excellent shape within a rolling time of 5-25 minutes. At around 15 minutes of rolling, the emerald tea is rich in aroma compounds, its internal substances are rapidly released, and the tea leaves effectively unfurl after brewing. Therefore, this invention can obtain emerald tea of ​​the desired quality while avoiding damage to the tea's shape. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the blanching device in this invention; Figure 2The figures show the external appearance of Emerald Tea in Examples 2-6 of the present invention; in the figures, (a) is Emerald Tea in Example 2, (b) is Emerald Tea in Example 3, (c) is Emerald Tea in Example 4, (d) is Emerald Tea in Example 5, and (e) is Emerald Tea in Example 6. Figure 3 The figures show the expansion speed and precipitation trend of Emerald Tea under boiling water in Examples 2-6 of this invention. In the figures, (a) is the brewing result of Emerald Tea in Example 2, (b) is the brewing result of Emerald Tea in Example 3, (c) is the brewing result of Emerald Tea in Example 4, (d) is the brewing result of Emerald Tea in Example 5, and (e) is the brewing result of Emerald Tea in Example 6.

[0020] Attached reference numerals: 1. Cylinder; 2. Material conveying channel; 3. First blanching spray blower group; 4. Second blanching spray blower group.

[0021] The realization of the objective, functional characteristics and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0022] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] Furthermore, the technical solutions of the various embodiments of the present invention can be combined with each other, but only if they are based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such combination of technical solutions does not exist and is not within the scope of protection claimed by the present invention.

[0024] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention, as well as the prior art known to those skilled in the art and the description of this invention, may be implemented using any prior art methods, devices, and materials similar to or equivalent to those described, used, or made of materials in the embodiments of this invention.

[0025] This invention provides a processing method for Emerald Tea, comprising: sequentially spreading, fixing, cooling, rehydrating, rolling, dehydrating, shaping, and drying the tea leaves of Emerald Tea.

[0026] In this invention, both fixation and cooling are carried out in the fixation device; specifically, since both fixation and cooling are carried out in the fixation device, it is not necessary to spread out the tea raw materials coming out of the fixation device for cooling, but can directly obtain tea raw materials for rehydration, thus simplifying the tea making process.

[0027] In this invention, the blanching device includes a cylinder and a blanching spraying assembly; a material conveying channel is formed inside the cylinder, and the material conveying direction of the material conveying channel is from top to bottom; the spraying direction of the blanching spraying assembly is from bottom to top.

[0028] It should be noted that the conveying channel can be used to transport the tea raw materials after they have been spread out. The tea raw materials enter from the upper end of the conveying channel, and after the withering and cooling are completed in the conveying channel, they are discharged from the lower end of the conveying channel.

[0029] The withering process of this invention includes: controlling the withering spraying assembly to continuously spray a first airflow into the conveying channel, the first airflow being a hot airflow; during the spraying of the first airflow, the withered tea leaves are fed into the conveying channel, and by controlling the spraying of the first airflow, the tea leaves are kept in a suspended state in the conveying channel. In this invention, the suspended state means that the tea leaves do not fall out from the lower end of the conveying channel.

[0030] In some embodiments of the present invention, after the tea raw material enters the conveying channel, the temperature of the hot airflow is sequentially controlled to a first hot temperature and a second hot temperature, wherein the first hot temperature is 200~250℃ and the second hot temperature is 130~180℃; after the tea raw material enters the conveying channel, the blowing time of the hot airflow at the first hot temperature is 1~1.5min; and the blowing time of the hot airflow at the second hot temperature is 1~2min.

[0031] Specifically, hot air at 200-250°C is first sprayed onto the tea leaves for 1-1.5 minutes, and then hot air at 130-180°C is sprayed onto the tea leaves for 1-2 minutes, thereby controlling the degree of fixation. During the switching between the first and second hot temperatures, only the temperature is switched, and the spraying continues during the switching process.

[0032] In some embodiments of the present invention, in order to preheat the conveying channel, the temperature of the hot airflow is controlled to the first hot temperature before the tea raw material enters the conveying channel; specifically, before the tea raw material is put into the conveying channel, a first airflow has been continuously sprayed into the conveying channel, and the set temperature of the first airflow is the first hot temperature.

[0033] In some embodiments of the present invention, in order to achieve stable control of the suspension state of the tea raw materials and to fully process the tea raw materials, the fixation spraying assembly includes a first fixation spraying blower group and a second fixation spraying blower group; the spraying position of the first fixation spraying blower group is lower than that of the second tea-processing spraying blower group. In some specific cases, the spraying position of the first fixation spraying blower group is close to the bottom of the conveying channel, and the spraying position of the second tea-processing spraying blower group is close to the middle of the conveying channel.

[0034] As a specific description of the first blanching spray blower group and the second blanching spray blower group, both the first blanching spray blower group and the second blanching spray blower group include multiple blowers, which are arranged around the material conveying channel; in actual application, the air outlets of the first blower and the second blower are equipped with baffles.

[0035] In this invention, to ensure that the tea leaves can smoothly enter the conveying channel and remain suspended, before the tea leaves enter the conveying channel, only the first fixing sprayer group is controlled to spray the first airflow; after the tea leaves enter the conveying channel, both the first fixing sprayer group and the second fixing sprayer group are controlled to spray the first airflow. The wind speeds of the first and second airflows are adjusted to prevent the tea leaves from falling off the bottom of the conveying channel, specifically based on the incoming tea leaves.

[0036] In some embodiments of the present invention, in order to ensure sufficient fixation, the conveying channel is narrow at the top and wide at the bottom; by setting it to be narrow at the top and wide at the bottom, the hot steam formed in the conveying channel will not evaporate immediately, so that the tea leaves can be fully and evenly heated in a humid environment.

[0037] It should be noted that this invention heats the tea leaves in a suspended state within the conveying channel. On one hand, the tea leaves are subjected to the upward force of the first airflow, allowing the heat from the airflow to contact and transfer evenly to the tea leaves. On the other hand, the first airflow acts as a blowing force without damaging the tea leaves, ensuring thorough processing without significant damage. Furthermore, the steam generated by the hot air can only escape upwards, contacting the tea leaves above it during this upward escape, thus ensuring the uniformity and thoroughness of the processing. Moreover, when the conveying channel is narrower at the top and wider at the bottom, the steam escape rate is slowed, allowing the processing to take place in a relatively humid environment.

[0038] In this invention, the cooling process includes: after the initial processing (killing the green leaves), switching the first airflow to a second airflow, and controlling the blowing of the second airflow to keep the tea leaves suspended in the conveying channel; the second airflow is a cold airflow. After cooling, collecting the tea leaves discharged from the conveying channel. In some embodiments, the cooling time is 3-6 minutes.

[0039] It should be noted that the cold airflow is unheated; by blowing the unheated second airflow onto the tea leaves, the tea leaves can be cooled quickly on the one hand, and residual moisture can be expelled on the other hand, preventing excessive moisture on the surface of the tea leaves. In addition, the cooling process is also a process of further exposing the internal substances of the tea leaves. The blowing of cold air will not increase the degree of fixation, but can effectively promote the subsequent release of internal substances of the tea leaves.

[0040] It should be noted that the rapid cooling of the tea leaves after fixation can prevent the residual heat from causing the fixation degree to be too high, thus quickly blocking the thermal reaction in the tea leaves after fixation; while the removal of residual moisture can prevent the surface of the tea leaves from carrying too much moisture, which would affect the subsequent rolling.

[0041] In this invention, the process of switching the first airflow to the second airflow is not interrupted; only a thermal switch between the first and second airflows is performed, meaning the second airflow is not heated. During the application of the second airflow, both the first and second blanching spray blower groups apply the second airflow.

[0042] In this invention, the fixing cylinder is arranged vertically, and the tea raw material is subjected to both gravity and blowing force during the fixing and cooling process, thus being in a suspended state to achieve full and uniform heating.

[0043] In some embodiments of the present invention, rehumidification is carried out in a rehumidification bag. Before cooling is completed, the rehumidification bag is placed in a collection frame with its opening open. Then, the rehumidification bag placed in the collection frame is placed below the conveying channel to receive the cooled tea raw materials.

[0044] It should be noted that the blanching, cooling, and rehydration processes in this invention can be sequentially linked, thereby reducing manual operations between the three processes, improving the simplicity of the processing technology, and facilitating implementation and promotion.

[0045] As a specific parameter description of the processing technology in this invention, the spreading temperature is 15~25℃, the relative humidity is 75~85%, the spreading thickness is 10~15cm, and the time is 6~12h; the rehydration time is 1.5~2.5h; the kneading time is 5~25min; the dehydration temperature is 60~80℃, and the dehydration time is 2~5min; the drying temperature is 100~130℃.

[0046] It should be noted that kneading is an essential step in this invention; the invention achieves thorough and uniform fixation in a short time, effectively ensuring that the kneaded tea leaves are not easily damaged; the invention can effectively obtain emerald tea with excellent shape at kneading times ranging from 5 to 25 minutes. As a preferred embodiment, the kneading time of this invention is 10 to 20 minutes, further 15 to 20 minutes or 14 to 16 minutes.

[0047] The following are specific examples of the present invention: Example 1 See Figure 1 To understand, this embodiment provides a blanching device, including a cylinder and a blanching spraying assembly; the cylinder is vertically arranged, and a vertically penetrating material conveying channel is formed inside the cylinder (the material conveying direction is from top to bottom), and the material conveying channel is narrower at the top and wider at the bottom; the spraying direction of the blanching spraying assembly is from bottom to top.

[0048] The blanching spraying assembly includes a first blanching spraying blower group and a second blanching spraying blower group; the spraying position of the first blanching spraying blower group is close to the bottom of the material conveying channel, and the spraying position of the second blanching spraying blower group is close to the middle of the material conveying channel; both the first blanching spraying blower group and the second blanching spraying blower group have four blowers, which are evenly arranged around the material conveying channel.

[0049] Example 2 This embodiment provides a processing method for Emerald Tea, the steps of which are as follows: Withering: Fresh leaves (one bud and two leaves) of Fuding white tea are spread out for 8 hours at a temperature of 20℃ and a relative humidity of 80%, with a thickness of 10~15cm, to obtain the withered tea raw material.

[0050] Fixing and cooling: Fixing and cooling in this embodiment are performed using the fixing apparatus provided in Embodiment 1. Before the tea leaves enter the conveying channel, only the first fixing spray blower group is controlled to spray air at 250°C for preheating; then, the tea leaves are fed into the conveying channel from top to bottom. After entering the conveying channel, the tea leaves are suspended under the interaction of gravity and the spraying force (basically not falling from the bottom of the conveying channel); after the tea leaves enter the conveying channel, both the first fixing spray blower group and the second fixing spray blower group spray air at 250°C upwards for 1 minute, and then the air temperature is reduced to 150°C and sprayed continuously for 2 minutes.

[0051] After the withering process is completed, the heating of the blown air is stopped. The first and second withering blower groups continue to blow unheated cold air upwards for 5 minutes. During the cooling process, the tea leaves remain in the conveying channel and are in a suspended state.

[0052] Rehydration: Before cooling is complete, place the rehydration bag in the collection box with the bag open; then, place the rehydration bag in the collection box under the conveying channel to receive the cooled tea raw materials, and then rehydrate them in the sealed rehydration bag for 2 hours.

[0053] Rolling: Roll the rehydrated tea leaves in a 40-type rolling machine for 5 minutes.

[0054] Dehydration, shaping, and drying: Dehydrate at 70℃ for 3 minutes, shape, and then dry at 120℃ to obtain Emerald Tea.

[0055] Example 3 Compared to Example 2, this embodiment only adjusts the kneading time to 10 minutes. The specific steps are as follows: This embodiment provides a processing method for Emerald Tea, the steps of which are as follows: Withering: Fresh leaves (one bud and two leaves) of Fuding white tea are spread out for 8 hours at a temperature of 20℃ and a relative humidity of 80%, with a thickness of 10~15cm, to obtain the withered tea raw material.

[0056] Fixing and cooling: Fixing and cooling in this embodiment are performed using the fixing apparatus provided in Embodiment 1. Before the tea leaves enter the conveying channel, only the first fixing spray blower group is controlled to spray air at 250°C for preheating; then, the tea leaves are fed into the conveying channel from top to bottom. After entering the conveying channel, the tea leaves are suspended under the interaction of gravity and the spraying force (basically not falling from the bottom of the conveying channel); after the tea leaves enter the conveying channel, both the first fixing spray blower group and the second fixing spray blower group spray air at 250°C upwards for 1 minute, and then the air temperature is reduced to 150°C and sprayed continuously for 2 minutes.

[0057] After the withering process is completed, the heating of the blown air is stopped. The first and second withering blower groups continue to blow unheated cold air upwards for 5 minutes. During the cooling process, the tea leaves remain in the conveying channel and are in a suspended state.

[0058] Rehydration: Before cooling is complete, place the rehydration bag in the collection box with the bag open; then, place the rehydration bag in the collection box under the conveying channel to receive the cooled tea raw materials, and then rehydrate them in the sealed rehydration bag for 2 hours.

[0059] Kneading: Knead the rehydrated tea leaves in a 40-type kneading machine for 10 minutes.

[0060] Dehydration, shaping, and drying: Dehydrate at 70℃ for 3 minutes, shape, and then dry at 120℃ to obtain Emerald Tea.

[0061] Example 4 Compared to Example 2, this embodiment only adjusts the kneading time to 15 minutes. The specific steps are as follows: This embodiment provides a processing method for Emerald Tea, the steps of which are as follows: Withering: Fresh leaves (one bud and two leaves) of Fuding white tea are spread out for 8 hours at a temperature of 20℃ and a relative humidity of 80%, with a thickness of 10~15cm, to obtain the withered tea raw material.

[0062] Fixing and cooling: Fixing and cooling in this embodiment are performed using the fixing apparatus provided in Embodiment 1. Before the tea leaves enter the conveying channel, only the first fixing spray blower group is controlled to spray air at 250°C for preheating; then, the tea leaves are fed into the conveying channel from top to bottom. After entering the conveying channel, the tea leaves are suspended under the interaction of gravity and the spraying force (basically not falling from the bottom of the conveying channel); after the tea leaves enter the conveying channel, both the first fixing spray blower group and the second fixing spray blower group spray air at 250°C upwards for 1 minute, and then the air temperature is reduced to 150°C and sprayed continuously for 2 minutes.

[0063] After the withering process is completed, the heating of the blown air is stopped. The first and second withering blower groups continue to blow unheated cold air upwards for 5 minutes. During the cooling process, the tea leaves remain in the conveying channel and are in a suspended state.

[0064] Rehydration: Before cooling is complete, place the rehydration bag in the collection box with the bag open; then, place the rehydration bag in the collection box under the conveying channel to receive the cooled tea raw materials, and then rehydrate them in the sealed rehydration bag for 2 hours.

[0065] Rolling: Roll the rehydrated tea leaves in a 40-type rolling machine for 15 minutes.

[0066] Dehydration, shaping, and drying: Dehydrate at 70℃ for 3 minutes, shape, and then dry at 120℃ to obtain Emerald Tea.

[0067] Example 5 Compared to Example 2, this embodiment only adjusts the kneading time to 20 minutes. The specific steps are as follows: This embodiment provides a processing method for Emerald Tea, the steps of which are as follows: Withering: Fresh leaves (one bud and two leaves) of Fuding white tea are spread out for 8 hours at a temperature of 20℃ and a relative humidity of 80%, with a thickness of 10~15cm, to obtain the withered tea raw material.

[0068] Fixing and cooling: Fixing and cooling in this embodiment are performed using the fixing apparatus provided in Embodiment 1. Before the tea leaves enter the conveying channel, only the first fixing spray blower group is controlled to spray air at 250°C for preheating; then, the tea leaves are fed into the conveying channel from top to bottom. After entering the conveying channel, the tea leaves are suspended under the interaction of gravity and the spraying force (basically not falling from the bottom of the conveying channel); after the tea leaves enter the conveying channel, both the first fixing spray blower group and the second fixing spray blower group spray air at 250°C upwards for 1 minute, and then the air temperature is reduced to 150°C and sprayed continuously for 2 minutes.

[0069] After the withering process is completed, the heating of the blown air is stopped. The first and second withering blower groups continue to blow unheated cold air upwards for 5 minutes. During the cooling process, the tea leaves remain in the conveying channel and are in a suspended state.

[0070] Rehydration: Before cooling is complete, place the rehydration bag in the collection box with the bag open; then, place the rehydration bag in the collection box under the conveying channel to receive the cooled tea raw materials, and then rehydrate them in the sealed rehydration bag for 2 hours.

[0071] Rolling: Roll the rehydrated tea leaves in a 40-type rolling machine for 20 minutes.

[0072] Dehydration, shaping, and drying: Dehydrate at 70℃ for 3 minutes, shape, and then dry at 120℃ to obtain Emerald Tea.

[0073] Example 6 Compared to Example 2, this embodiment only adjusts the kneading time to 25 minutes. The specific steps are as follows: This embodiment provides a processing method for Emerald Tea, the steps of which are as follows: Withering: Fresh leaves (one bud and two leaves) of Fuding white tea are spread out for 8 hours at a temperature of 20℃ and a relative humidity of 80%, with a thickness of 10~15cm, to obtain the withered tea raw material.

[0074] Fixing and cooling: Fixing and cooling in this embodiment are performed using the fixing apparatus provided in Embodiment 1. Before the tea leaves enter the conveying channel, only the first fixing spray blower group is controlled to spray air at 250°C for preheating; then, the tea leaves are fed into the conveying channel from top to bottom. After entering the conveying channel, the tea leaves are suspended under the interaction of gravity and the spraying force (basically not falling from the bottom of the conveying channel); after the tea leaves enter the conveying channel, both the first fixing spray blower group and the second fixing spray blower group spray air at 250°C upwards for 1 minute, and then the air temperature is reduced to 150°C and sprayed continuously for 2 minutes.

[0075] After the withering process is completed, the heating of the blown air is stopped. The first and second withering blower groups continue to blow unheated cold air upwards for 5 minutes. During the cooling process, the tea leaves remain in the conveying channel and are in a suspended state.

[0076] Rehydration: Before cooling is complete, place the rehydration bag in the collection box with the bag open; then, place the rehydration bag in the collection box under the conveying channel to receive the cooled tea raw materials, and then rehydrate them in the sealed rehydration bag for 2 hours.

[0077] Rolling: Roll the rehydrated tea leaves in a 40-type rolling machine for 25 minutes.

[0078] Dehydration, shaping, and drying: Dehydrate at 70℃ for 3 minutes, shape, and then dry at 120℃ to obtain Emerald Tea.

[0079] Analysis example 1 Characteristic analysis was performed on the Emerald Tea obtained in Examples 2-6 to explore the effects of the fixation method and different rolling times of the present invention on the characteristics of the tea leaves. The results are shown in [link to results]. Figure 2-3 As shown.

[0080] See Figure 2 As shown, the Emerald Tea in Examples 2-6 has a complete shape, excellent form and no broken pieces, indicating that the shape of Emerald Tea can be effectively guaranteed under different rolling times after adopting the fixation method of this application.

[0081] Figure 3 The figure shows the changes in the unfolding speed and the extraction trend of internal components of Emerald Tea when brewed with boiling water. Specifically, 2g of Emerald Tea was accurately weighed into a glass and 200ml of boiling water was immediately added. In the figure, the results corresponding to the same embodiment show the changes from left to right after adding boiling water for 1 minute, 5 minutes and 10 minutes.

[0082] See Figure 3 As shown, it can be seen that immediately after adding boiling water, the water in Example 4 first begins to change color, and the contained substances begin to precipitate out first; and the Emerald Tea in Example 4 exhibits the best unfurling effect. Combined with the foregoing... Figure 2 Analysis shows that the kneading time in Example 4 not only allows the internal substances to be extracted quickly and the tea leaves to unfold effectively, but also avoids damage to the tea leaves caused by prolonged kneading.

[0083] Analysis example 2 The volatile components of the Emerald Tea in Examples 2-6 were analyzed by GC-MS to explore the optimal rolling time for aroma substances under the fixation method of the present invention.

[0084] In this analysis, a total of 42 volatile components were identified. Among these volatile metabolites, five substances with distinctive aromas were obtained, as shown in Table 1.

[0085] Linalool, the most important and common aroma compound in plants, is widely found in lavender, rose, sweet basil, coriander, citrus fruits, and various spices. It is an extremely important base fragrance in perfumes, cosmetics, and daily chemical products. It has a typical floral and woody aroma with a hint of citrus freshness. It reached its peak value of 0.2918432 ng / mL during the 20-minute kneading in Example 5.

[0086] 2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-,cis, has a mysterious, slightly bitter but very natural earthy aroma, reaching its peak at 0.28037 ng / mL during 15 min of kneading in Example 4.

[0087] 3-Buten-2-one,4-(2,6,6-trimethyl-1-cyclohexen-1-yl) has a spicy, acetone-like fruity, floral aroma, and its highest content (2.545755 ng / mL) was observed during the 15-minute kneading process in Example 4.

[0088] Pure Methanethione, (2,5-dimethylphenyl)-(2,4,6-trimethylphenyl)-,S-oxide has a strong, unpleasant odor reminiscent of garlic, rotten cabbage, or skunk, but at very low concentrations it exhibits a grassy, ​​sulfurous odor and is an important component of complex aromas. High concentrations of Butanoic acid have a strong, rancid, buttery, or sweaty odor, but at low concentrations it is a component of many fruit (such as strawberry and banana) and cheese aromas, providing a fruity and creamy aftertaste. It is a typical threshold compound that is "unpleasant at high concentrations but a key component of complex aromas at low concentrations," and is associated with "grassy" and "fermented" aromas. The content of both compounds in the Emerald Tea of ​​this invention is very low, and both reach their peak values ​​of 1.252609 ng / mL and 0.8212764 ng / mL, respectively, after 15 minutes of kneading in Example 4.

[0089] In summary, during the rolling process of the Emerald Tea of ​​the present invention, there are drastic changes in volatile metabolites. The Emerald Tea of ​​Example 4 is excellent in terms of substances with characteristic aroma, and at this time, the Emerald Tea is rich in aroma substances.

[0090] Table 1. Analysis of typical volatile metabolites in Emerald Tea (unit: ng / mL) The above technical solutions of the present invention are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. All equivalent structural transformations made under the technical concept of the present invention using the contents of the present invention specification and drawings, or direct / indirect applications in other related technical fields, are included in the patent protection scope of the present invention.

Claims

1. A method for processing Emerald Tea, characterized in that, include: The raw materials for Emerald Tea are processed in sequence as follows: withering, fixation, cooling, rehydration, rolling, dehydration, shaping, and drying. Both fixing and cooling are carried out in a fixing device, which includes a cylinder and a fixing spray assembly; a material conveying channel is formed in the cylinder, and the material conveying direction of the material conveying channel is from top to bottom; the spraying direction of the fixing spray assembly is from bottom to top. The fixing process includes: controlling the fixing spraying component to continuously spray a first airflow into the conveying channel, the first airflow being a hot airflow; sending the withered tea leaves into the conveying channel, and controlling the spraying of the first airflow to keep the tea leaves in a suspended state in the conveying channel; The cooling process includes: after the withering is completed, the first airflow is switched to the second airflow, and the tea raw materials are kept in a suspended state in the conveying channel by controlling the blowing of the second airflow. The second airflow is a cold airflow.

2. The processing method of Emerald Tea according to claim 1, characterized in that, The cooling time is 3-6 minutes.

3. The processing method of Emerald Tea according to claim 1, characterized in that, The spreading temperature is 15~25℃, the relative humidity is 75~85%, the spreading thickness is 10~15cm, and the time is 6~12h; the rehydration time is 1.5~2.5h; the kneading time is 5~25min; the dehydration temperature is 60~80℃, and the dehydration time is 2~5min; the drying temperature is 100~130℃.

4. The processing method of Emerald Tea according to claim 1, characterized in that, After the tea raw materials enter the conveying channel, the temperature of the hot airflow is controlled sequentially to a first hot temperature and a second hot temperature, wherein the first hot temperature is 200~250℃ and the second hot temperature is 130~180℃. After the tea leaves enter the conveying channel, the hot airflow at the first temperature is sprayed for 1 to 1.5 minutes; the hot airflow at the second temperature is sprayed for 1 to 2 minutes.

5. The processing method of Emerald Tea according to claim 4, characterized in that, Before the tea raw materials enter the conveying channel, the temperature of the hot airflow is controlled at the first hot temperature.

6. The processing method of Emerald Tea according to claim 1, characterized in that, The fixation spray assembly includes a first fixation spray blower group and a second fixation spray blower group; the spraying position of the first fixation spray blower group is lower than that of the second tea leaf spray blower group. The first tea leaf spraying blower group has its spraying position close to the bottom of the material conveying channel, while the second tea leaf spraying blower group has its spraying position close to the middle of the material conveying channel. Both the first blanching spray blower group and the second blanching spray blower group include multiple blowers, which are arranged around the material conveying channel.

7. The processing method of Emerald Tea according to claim 6, characterized in that, Before the tea raw materials enter the conveying channel, only the first fixing spray blower group is controlled to spray the first airflow; after the tea raw materials enter the conveying channel, both the first fixing spray blower group and the second fixing spray blower group are controlled to spray the first airflow.

8. The processing method of Emerald Tea according to claim 1, characterized in that, Rehydration is carried out in a rehydration bag. Before cooling is completed, the rehydration bag is placed in a collection frame with its opening open. Then, the rehydration bag placed in the collection frame is placed below the conveying channel to receive the cooled tea raw materials.

9. The processing method of Emerald Tea according to claim 1, characterized in that, The fixing cylinder is vertically arranged, and the tea raw materials are subjected to both gravity and blowing force during the fixing and cooling process.

10. The processing method of Emerald Tea according to any one of claims 1-9, characterized in that, The material conveying channel is narrow at the top and wide at the bottom.

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