Manufacture method of fresh tea cell with broken wall

Abstract

The invention discloses a cell wall breaking manufacture method of novel tea, comprising the following steps: preheating fresh tea; breaking wall for cells; primarily dewatering; secondarily dewatering; controlling moisture to 60-65%; and kneading. According to the method, the cell wall of the novel tea is broken, the effective ingredients, the fragment and verdant color of the tea can be better kept, and thus the manufacture method is suitable for processing all types of fresh tea.

Description

technical field [0001] The invention belongs to the technical field of tea making methods. Background technique [0002] Most of the existing tea making methods, whether it is greening or rolling, cannot destroy the cell wall tissue of the tea leaves, making it difficult for the prepared tea products to quickly dissolve in the tea soup because the contents are blocked by the cell walls during the brewing process. The Chinese patent with the publication number CN1602711A discloses a method of puffing and processing tea with instantaneous gas pressure drop. This method uses instantaneous gas pressure drop to loosen the tea tissue structure, make tea tissue produce microscopic cracks, and obtain tissue cells and even organelles. of rupture. But this method has the following problems: one is that the tea leaves are heated unevenly, because the tea leaves are heated and pressurized in a high-pressure container, and the heat transfer of the air is relatively poor, which easily ...

AI Technical Summary

Problems solved by technology

But there are following problems in this method: the one, tealeaves heating uneven, owing to be to tealeaves is heated and pressurized in high-pressure container, and the heat transfer of air is relatively poor, easily causes the uneven heating time and temperature of tealeaves in the same container , because the high-temperature high-pressure container wall will cause the tea leaves to be browned; second, it is not safe to use a high-pressure container to heat the tea, and the temperature of the tea will be too high. When the high-pressure container is heated to 7 atmospheres, the temperature of the tea If it exceeds 165oC, it will inevitably cause a large loss of active ingredients in tea; third, when the high-pressure container is opened instantly, a large amount of hot air (heat energy) containing tea aroma will be discharged, which not only wastes heat energy, increases production costs, but also causes a large loss of tea aroma; It cannot be used in the processing and production of tea products that are limited to high temperature, such as Pu'er tea