A kind of processing method of green tea

Abstract

The invention discloses a green tea processing method, which belongs to the technical field of tea processing. It comprises the following steps: cooling → finishing → dehumidification → kneading → stripping → shaping → drying → fragrant; the water content of the green tea after the cooling treatment is 55% to 63%; the temperature during stripping is 300-400°C. The present invention is more conducive to maintaining the color of the tea leaves by reducing the water content of the cool leaves, so that the color of the tea leaves is emerald green; by installing a fan at the outlet of the de-enzyming machine to dehumidify, the color of the tea leaves after de-enzyming is more emerald; by increasing the temperature of the strips, It makes the tea aroma stronger and the taste more refreshing. In the process of stripping, the tea leaves are more lustrous and complete; The increased shrinkage makes the tea leaves tighter and smaller, and the aroma of the tea leaves is stronger; in the process of increasing the aroma, the aroma is increased in two stages, so that the processed tea leaves have a better appearance and a more mellow taste.

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 diseases. 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 ...

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.