Green tea processing method

Abstract

The invention discloses a green tea processing method and belongs to the technical field of tea processing. The green tea processing method includes the steps of spreading and cooling, water removing, dehumidifying, twisting, strip making, shaping, drying and aroma extracting. The moisture content of tea leaves subjected to spreading and cooling ranges from 55% to 63%, and the temperature during strip making ranges from 300DEG C to 400DEG C. Color of the tea leaves is favorably sustained by reducing the moisture content of the tea leaves after spreading and cooling, and the color of the tea leaves is enabled to be bright green; through dehumidification of an fan additionally mounted at an outlet of an enzyme deactivation machine, the color of the tea leaves subjected to enzyme deactivation is bright green; the tea leaves are enabled to have stronger aroma and are more tasty by raising the temperature in strip making, and bar molding is performed after fluff removing during strip making, so that the processed tea leaves are more rich in luster and better in integrity; the stripped leaves are returned to be shaped by the enzyme deactivation machine after strip making, the shrinkage degree of the tea leaves is increased, tea leaves are more compact and tiny, and the aroma of the tea leaves is stronger; during aroma extracting, two stages are performed, so that the processed tea leaves are better in appearance and tasty.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a green tea processing method. Background technique [0002] Tea is a well-known health drink. With changes in consumption concepts and lifestyles, tea beverages have become one of the favorite beverage categories for Chinese consumers. According to research and analysis, tea has the following effects: 1. It helps to delay aging. 2. Contribute to the suppression of cardiovascular disease. 3. Helps prevent and fight cancer. 4. Helps to inhibit and resist virus bacteria. 5. Contribute to beauty and skin care. 6. Helps refresh the mind. 7. Help diuresis and relieve fatigue. 8. Helps lower fat and aid digestion. Nine, help teeth and eyesight. Statistics show that the tea consumption market has accounted for about 20% of the entire beverage consumption market. The reason why tea is favored by consumers is mainly because tea not only tastes better, but also has health c...

AI Technical Summary

Problems solved by technology

[0003] Tea is a favorite drink in people's daily life. With the improvement of people's living standards, consumers have higher and higher requirements for the quality of tea. Ordinary green tea is dull in color, low in fragrance, and low in tea yield. Can not meet people's requirements for high-quality green tea

[0004] At present, the traditional green tea processing process in my country is: cooling → finishing → kneading → drying or frying. The dry tea processed in this way is not only dull in color, but also has a low aroma and heavy bitter taste. Studies have shown that the aroma of tea, The color and the change of the leaf bottom are less affected by the cooling, killing, and rolling processes in the early stage of processing, and are most affected by the drying process. In the traditional drying or frying process, due to the effect of mechanical force, not only More broken leaves are produced, and the yield of tea is low, which causes the economic benefit of ordinary green tea to be low, and the drying of the tea leaves is uneven, resulting in a low aroma of the tea leaves, and the tea leaves are not removed, making the color of the tea leaves dull.