Fine processing method of mellow green tea

Abstract

The invention relates to a fine processing method of mellow green tea, and belongs to the technical field of a green tea process. The fine processing method of the mellow green tea utilizes normal green tea blanks as raw materials and comprises the following specific steps of alcoholizing tea blank, tightening tea strips and raising aroma, polishing, treating polished tea strips by a tea vibrating-shifting machine, treating the vibrated and shifted tea strips by a tea round shifter, winnowing, picking out, blending and stacking, and packaging to obtain finished products. According to the fine processing method of the mellow green tea, disclosed by the invention, an after-fermentation process of dark green tea is used for reference, that is the principles of a damp and hot function, an enzymatic reaction, microbial fermentation and the like isare utilized; the unique alcoholizing step is utilized, so that the problems that Sichuan bulk green tea is full of bitter taste and is not suitable for exporting are effectively solved; the mellow green tea made by the fine processing method disclosed by the invention has the quality characteristics of uniform appearance, tight and thin strips, high smoothness, rich fragrance, thick and mellow taste, no bitter taste and yellow-green and bright liquid color so as to matcheet the quality requirements of exported green tea and to lay an excellent foundation for development of a Sichuan bulk green tea market.

Description

technical field [0001] The invention belongs to the technical field of green tea processing, and in particular relates to a method for refining and processing mellow green tea. The green tea processed by this method has quality characteristics such as tight, thin, even and smooth strands, high and long aroma, rich and sweet taste, bright soup color and the like. Background technique [0002] Green tea refers to the finished product made from the new leaves of the tea tree without fermentation, through typical processes such as greening, kneading, and drying. Green tea has a long history and is a traditional drink in China. Sichuan is the main province that produces green tea in China, and there are many varieties of green tea, such as: Zhuyeqing, Xueya, Ganlu, Huangya, Biluochun, Maojian, Maofeng and so on. However, the current situation of Sichuan green tea has the following problems: [0003] 1. Mainly sold domestically, the market is limited; [0004] 2. Summer and au...

AI Technical Summary

Problems solved by technology

[0003] 1. Mainly sold domestically, the market is limited;

[0004] 2. Summer and autumn tea greens have a low drop rate and low income;

[0005]3. Green tea has a strong bitter taste and is not suitable for export

[0009] 1. The temperature is too high during "frying and drying", which is not conducive to product shape, and the tea leaves are not tight enough;

[0010] 2. When the temperature is too high and the time is too long, the color of the product will be dry, the luster will be dull, and the inner fragrance will be insufficient;

[0011] 3. The whole process does not involve the "alcoholization" of tea leaves, which will cause the tea to taste bitter and astringent, and the soup color cannot be greenish yellow;

[0012] 4. The water content of tea leaves should be controlled below 3.5%, which will easily cause the product to have a high fire aroma and affect the quality of tea leaves

The processing method of this patent has the following disadvantages: the tea soup is too green, which is not suitable for product export; after only one rolling, it is not conducive to the formation of tea leaves, and the tea leaves are not tight enough; Sichuan tea has a strong bitter taste, and this method still cannot effectively reduce Sichuan tea bitter taste