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Tea processing method

A processing method and tea technology, applied in the field of tea processing, can solve the problems of easy breaking, loose strands of finished tea leaves, and a large amount of powder, and achieve the effect of uniform heating

Inactive Publication Date: 2015-02-04
LEIYANG JIANGTOU ECOLOGICAL AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When finishing, if the finishing temperature is controlled slightly lower, red stalks and red leaves will appear, and if the temperature is slightly higher, scorched edges, burnt leaves and uneven finishing will appear; secondly, the finished tea leaves produced are mostly chestnut-flavored, with a strong aroma. Single; in addition, the cords of the finished tea leaves are loose and easy to break during operation, resulting in a large amount of powder

Method used

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Examples

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with the attached examples.

[0018] A method for processing tea leaves, comprising picking, cleaning, spreading, finishing, cooling, rolling, drying, selecting and packaging, characterized in that the specific processing steps are:

[0019] 1). Picking Before and after the Qingming Festival, after the dew on a sunny day, pick fresh tea leaves with plump branches and no pests and diseases in the tea garden;

[0020] 2). Cleaning Clean the tea leaves with water before tea processing. The cleaning process includes water washing, sprinkling and dehydration; water washing adopts pool immersion washing or spray washing, and the washed fresh tea leaves are placed in a drum to reduce the moisture content of the fresh leaves. Drip dry as soon as possible, the dehydration process is that the dust content of fresh leaves is less than 0.1%, and the water content is less than 0.5%;

[0021] 3). Spread the g...

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Abstract

The invention belongs to the technical field of tea processing technology and particularly relates to a tea processing method including following steps: picking, cleaning, tedding, de-enzyme, cooling, rolling, drying, selecting and packaging. By means of the tea processing method, fresh tea is heated uniformly without local high temperature. Foliages or stacks of fresh leaves can be penetrated in a short time. Oxidase can be quickly passivated so that chlorophyll can be retained maximumly. The tea is more green and fresh, is delicate in taste, is thick in color and is soaking-durable.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a tea processing method. Background technique [0002] The growth of tea is closely related to the local geographical environment. The tea located in the Huangshan area has strong buds, fat leaves, long stems and high water content. The traditional tea processing technology includes steps such as greening, rolling, stripping, drying, foot-fire or aromatherapy. This process can meet the basic production requirements. fresh leaves, in [0003] When finishing, if the finishing temperature is controlled slightly lower, red stalks and red leaves will appear, and if the temperature is slightly higher, scorched edges and leaves and uneven finishing will appear; secondly, the finished tea leaves produced are mostly chestnut-flavored, with a strong fragrance. Single; in addition, the cords of the finished tea leaves are loose and easy to break during operation, result...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 刘海坚
Owner LEIYANG JIANGTOU ECOLOGICAL AGRI DEV
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