Manual making technique of green tea

Abstract

The invention discloses a manual making technique of green tea. The technique includes the steps of A, fixation; B, rolling; C, shaping; D, tipping; E, aroma-improving; and F, drying. The fixation process of the technique ensures tea leaves are free of greening, co-curing, edge burnt, stem and leaf redness, grass smell, water stuffiness odor, curing stuffiness odor and coke odor, at the premise of ensuring 90% to 100% of fixation rate; the rolling process ensures more than 90% of tea leaves are evenly curled; the tipping process ensures tipping rate of the tea leaves is above 80%; In the whole tea processing process, each 500g of fresh tea leaves can be made into 125g of dried tea, and the final dried tea has only 3g to 4g of broken tea. The tea made by the technique has high quality, has no great difference, has uniform color and lasting aroma, is uniform in degree of curling, has uniform, fluffy and cotton-like white hair, is free of stinking, burst and peculiar odor and has few broken tea.

Description

technical field [0001] The invention relates to a tea making process, in particular to a green tea manual tea making process. Background technique [0002] The existing pure manual processing technology of green tea mainly includes the steps of fixing, kneading, shaping, lifting and drying. Each step is closely related and interlocking. A mistake in a certain step will easily lead to the final processing. The quality of tea leaves varies greatly. Whether it is pure manual processing, mechanical processing or semi-mechanical processing, the most important thing in each process of tea is to master the temperature, time and processing methods required for each process. For mechanical processing and semi-mechanical processing, temperature, time and The processing methods are very easy to control. But for pure hand-made, the temperature, time and processing technology are very particular, and it is particularly difficult to control, and because pure hand-made is one-time cohere...

AI Technical Summary

Problems solved by technology

As a result, there is still a large difference in the quality of tea leaves obtained by final processing according to the prior art, resulting in uneven color of tea leaves obtained by processing, unsustainable aroma, uneven curl, no pekoe or less pekoe, and stinky raw tea. , smelly paste, peculiar smell, etc.

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