Particle tea processing process

Abstract

The invention discloses a particle tea processing process comprising the steps of fresh leaf preparation, paving, slight shaking, enzyme deactivating, rolling, first-step stir-frying, small pan stir-frying, large-pan stir-frying, bake-drying, fragrance extracting, and packaging. In the slight shaking process, the tea leaves are slightly shaken for 2-3 times; tea leaves are subjected to cooling and moisture regain treatments respectively after the enzyme deactivating, first-step stir-frying, small pan stir-frying, and large-pan stir-frying steps. According to the invention, large-leaf fresh leaves with high yield is processed into fixed particles, such that the appearance is uniform, and flower fragrance is rich, such that tea leaf market competitiveness is improved. Also, the large-leaf fresh leaves have the defects of large size, low specific weight, difficult storage, easy-to-break packages, high transportation cost, and the like. With the process provided by the invention, the leaves are processed into particles, such that tea leaf specific weigh is high, and storage, transportation, and vacuum packaging are facilitated.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology of granular tea. Background technique [0002] The quality and variety of tea are closely related to the geographical environment of the place of origin. The tea located in the mountainous area of ​​southern Anhui in my country is characterized by large shape, heavy, fat buds, large and thick leaves, thick and long stems, and high water content. For tea with one bud and one leaf, its traditional processing techniques include greening, stripping and drying, etc., which have basically met the production requirements. However, for the tea with one bud and two leaves and above, which has the largest output in the later period, there are the following problems in the production through traditional processing techniques: Disadvantages: First of all, the tea produced is generally in the shape of a cable, without a fixed characteristic shape, resulting in a low price i...

AI Technical Summary

Problems solved by technology

[0002] The quality and variety of tea are closely related to the geographical environment of the place of origin. The tea located in the mountainous area of ​​southern Anhui in my country is characterized by large shape, heavy, fat buds, large and thick leaves, thick and long stems, and high water content. For tea with one bud and one leaf, its traditional processing techniques include greening, stripping and drying, etc., which have basically met the production requirements. However, for the tea with one bud and two leaves and above, which has the largest output in the later period, there are the following problems in the production through traditional processing techniques: Disadvantages: First of all, the tea produced is generally in the shape of a cable, without a fixed characteristic shape, resulting in a low price in the sales market that values ​​the appearance of tea; secondly, the cable-shaped tea produced by traditional processing technology Tea has the disadvantages of bulky shape, low specific gravity, difficult storage, fragile packaging, and high transportation costs.

[0003] In the prior art, the processing technology of granular green tea "Yongxi Huoqing" includes picking fresh leaves, finishing, kneading, baking, rolling, cooling, shaping, frying, and screening. It can meet the production of granular tea, but the granular green tea produced by this process lacks floral aroma. At the same time, the tea leaves are fried and dried by this process, which makes the color of the tea dark and lacks luster, and the breakage rate of the tea increases. , affecting the yield of the finished product

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