Green tea processing method for reducing bitterness of autumn tea and summer tea
A processing method and technology for bitterness and astringency are applied in the field of green tea processing to reduce the bitterness and astringency of tea leaves in summer and autumn, and can solve the problems of affecting the inner quality of tea leaves, waste of resources, heavy bitterness and astringency, etc., so as to promote water balance, facilitate rolling, and reduce bitterness and astringency. Effect
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Embodiment 1
[0033] The green tea processing method that reduces the bitterness and astringency of tealeaves in summer and autumn described in the present embodiment is carried out in the following steps:
[0034] 1. Select tea green: Select fresh tea leaves picked by hand in summer and autumn, mainly with one bud and two or three leaves. The fresh tea leaves are graded to remove old leaves, red stems and non-tea foreign matter.
[0035] 2. Withering: spread the fresh tea leaves naturally until the water content of the fresh leaves is 70-75%, and the thickness of the spread leaves is 2kg / m 2 , and the leaves are soft to the touch.
[0036] 3. Make green:
[0037] Control the temperature and humidity of the greening environment, control the temperature of the greening room at 20-25°C and the humidity at 70-80% through the temperature and humidity controller, and use the exhaust fan to make the air in the greening space convectively exchanged.
[0038] Shaking and airing greens, using a s...
Embodiment 2
[0048] The green tea processing method that reduces the bitterness and astringency of tealeaves in summer and autumn described in the present embodiment is carried out in the following steps:
[0049] 1. Select tea green: Select fresh tea leaves picked by hand in summer and autumn, mainly with three or four leaves of resident buds. The fresh tea leaves are graded to remove old leaves, red stems and non-tea foreign matter.
[0050] 2. Withering: Spread the fresh tea leaves in a green room with a temperature of 20°C and a humidity of 70% for about 5 hours until the water content of the fresh leaves is 70-75%, and the leaves feel soft when spread; the thickness of the spread leaves is 2kg / m 2 , and the leaves are soft to the touch.
[0051] 3. Make green:
[0052] Control the temperature and humidity of the greening environment, control the indoor temperature at about 25°C through the air conditioner, control the relative humidity at about 75% through the dehumidifier, and us...
Embodiment 3
[0065] The green tea processing method that reduces the bitterness and astringency of tealeaves in summer and autumn described in the present embodiment is carried out in the following steps:
[0066] 1. Select tea green: summer and autumn tea, fresh tea leaves with two or three leaves of one bud or three or four leaves of permanent buds, which can be fresh tea leaves of different varieties and seasons, or hand-picked or machine-picked leaves . The fresh tea leaves are graded to remove old leaves, red stems and non-tea foreign matter.
[0067] 2. Withering: Spread the fresh tea leaves in a green room with a temperature of 25°C and a humidity of 65% for about 3 hours. During this period, the fresh leaves are turned and mixed once, until the water content of the fresh leaves is 70%, and the thickness of the leaves is 4kg / m 2 , the spread leaves feel soft;
[0068] 3. Make green:
[0069] Control the temperature and humidity of the greening environment, control the indoor te...
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