Production method of selenium-enriched organic tea

Abstract

The invention discloses a production method of selenium-enriched organic tea. The production method comprises the following operating steps of boiling, enzyme deactivation, fixation, tea strip tidying, drying, refrigerating and curing, flavour distilling and packaging, wherein the step of boiling comprises the processes of putting picked fresh leaves in a boiling device to be boiled for 50-55 seconds, controlling the water temperature to be 95-98 DEG C and airing the fresh leaves on an airing device after boiling. In the technical scheme, after the tea leaves are put in a hopper, the tea leaves and hot water can spirally flow out of a discharge connector together and enter a boiling conveyer pipe, so that each tea leaf is surrounded by hot water and is uniformly boiled in the boiling conveyer pipe, thus improving the boiling effects and shortening the boiling time; meanwhile, the boiled tea leaves can be quickly aired on a conveyer belt to undergo color fixation quickly and enter the next process to be processed.

Description

technical field [0001] The invention relates to the field of tea production equipment, in particular to a production method of selenium-enriched organic tea. Background technique [0002] Tea, a part of Chinese traditional culture, has been passed down for thousands of years. Tea pursues color, aroma and taste, that is, the color of tea leaves, tea soup, tea bar shape, tea leaves, the aroma of tea soup, and the taste of tea soup. Yuexi Cuilan is produced in Yuexi County in the middle of the Dabie Mountains in Anhui Province. It has the characteristics of connected buds and leaves, stretched into flowers, green color, orchid-like shape, high and long-lasting aroma, light green and bright soup color, mellow and fresh taste, and is well-known at home and abroad. In the new production process of Cuilan in Yuexi, it is necessary to scald the tea leaves. One is to wash away the harmful impurities on the surface of the tea, and the other is to improve the color of the tea, making t...

AI Technical Summary

Problems solved by technology

In this mode of operation, because the tea leaves are piled in the screen, the tea leaves inside cannot effectively contact with hot water, which makes the blanching time too long, the outer part of the tea leaves are over blanched, while the inner tea leaves are under blanched, which seriously affects the fineness of the finished tea leaves; If the sieve is turned, the tea leaves will float on the water surface and cannot be blanched effectively. At the same time, excessive blanching will cause a large amount of beneficial dissolved substances such as tea polyphenols in the tea to be lost, which will affect the quality of the tea.

In addition, the hot water in the hot water tank needs to be replaced regularly, interrupting the production of tea leaves, and the production efficiency of tea leaves is low.

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