Green tea processing technology being capable of keeping green and increasing fragrance

Abstract

The invention discloses a green tea processing technology being capable of keeping green and increasing fragrance, comprising the following steps of: firstly, spreading fresh leaves, comprising the step of spreading the fresh leaves for 4-6 hours, fully converting substances in the fresh leaves under the premise that freshness of the fresh leaves is maintained, so as to improve freshness of tea; secondly, removing green, wherein a drum-type continuous removing green machine is adopted, temperature of the wall of the drum-type continuous removing green machine is controlled to be 300-320 DEG C, and time is controlled to be 1-2 minutes; thirdly, twisting, processing shape of the tea by utilizing mechanical equipment; fourthly, drying; fifthly, increasing fragrance, wherein an ultrashort microwave fragrance increasing machine is adopted to cause water molecules inside the tea to collide at high speed and produce heat; and sixthly, rapidly cooling, namely rapidly cooling the tea subjectedto fragrance increasing to 2-5 DEG C by virtue of strong cold wind equipment. By adopting the green tea processing technology disclosed by the invention, colour of a tea finished product is guaranteed to be constant, flavour does not change, the tea finished product can be stored for a long time, the tea finished product can be crisp and have lingering fragrance, grade of the tea is improved, andeconomic benefit is increased.

Description

technical field [0001] The invention relates to the technical field of green tea processing, in particular to a green tea processing technology that keeps green and enhances fragrance Background technique [0002] Since ancient times, there has been a contradiction in green tea that is only green but not fragrant, or only fragrant but not green. In order to solve this contradiction, scientific and technical personnel are constantly exploring in the production project, trying to combine the traditional production process with new technology to solve this contradiction, but there is still no good technical solution. [0003] There is following technical defect in existing green tea manufacturing process: [0004] First of all, the high temperature of the tail fire of the traditional machine increases the aroma. If you are not careful, the tea will have a high fire smell (burnt taste), and the color of the dry tea will affect the quality of the tea, which may cause the loss of...

AI Technical Summary

Problems solved by technology

[0004] First of all, the high temperature of the tail fire of the traditional machine increases the aroma. If you are not careful, the tea will have a high fire smell (burnt taste), and the color of the dry tea will affect the quality of the tea, which may cause the loss of tea scrap;

[0005] Secondly, the general traditional drying machine heats from the surface of the individual tea leaves, and the individual tea leaves are in contact with the spreading plate of the drying machine, some for several minutes or more than ten minutes, which is likely to make the surface of the tea leaves burnt and mushy;

[0006] In addition, after the tea has been fragrant, it is spread for a long time, and the temperature is slowly cooled, causing a large amount of aroma to be lost.

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