The invention belongs to the field of tea
processing, and particularly relates to a
processing technology for reducing Guangdong big-leaf
green tea bitterness. The technology comprises the steps that fresh picked tea leaves are spread for 4-6 h till the
water content of the tea-green color is 70-80%, the tea leaves are put into a fixation
machine with the temperature increased to 230-260 DEG C to perform fixation; the tea leaves are spread and aired for 1-2 h after fixation is performed for 1-2 h, non-pressure empty rolling and light rolling are adopted, non-pressure light sequential rolling is performed for 20-30 min, and deblocking is performed; the tea leaves obtained after rolling need to be stacked for 1-2 h, and the stacking thickness is 10-20 cm; initial
drying is performed, and the tea leaves are taken out and spread till the
water content of the tea leaves is 20-30%, the water inside the tea leaves is distributed again, the stacking thickness is 2-4 cm, and
drying is performed after stacking is performed for 20-40 min till the
water content is not larger than 6%. According to the
processing procedures, the probability that extra bitterness of the tea leaves is generated is lowered, the tea leaves are instantly in contact at high temperature during fixation, spreading is performed after fixation, and stacking is performed after rolling is performed, so that the content of
caffeine and tea
tannin in tea leaves is lowered, and therefore the bitterness of the tea leaves and tea soup is lowered.