Tea leaf rolling method and processing technology of green tea and black tea using method

Abstract

The invention belongs to the technical field of processing of tea leaves, and particularly relates to a tea leaf rolling method and a processing technology of a green tea and a black tea using the method. According to the tea leaf rolling method and the processing technology disclosed by the invention, in tea leaf rolling working procedures, globular rolling assisting substances are added to tea leaves to be rolled, and at least the spherical surfaces of the globular rolling assisting substances are covered with food-level glue layers, so that the tea leaf rolling effect of the tea leaf rolling working procedure in the prior art can be greatly improved. The processing steps of tea leaves can be further simplified, and synchronously, the quality and the uniformity of the tea leaves are improved. Besides, according to the working procedures of performing roller fixation on fresh green tea leaves, rolling the tea leaves on which fixation is performed, primary drying and sufficiently drying, and the working procedures of withering fresh black tea leaves, rolling the withered tea leaves, fermenting the rolled tea leaves, primary baking the fermented tea leaves and sufficiently drying the dried tea leaves, and based on the method, the processing flows of the black tea and the green tea in the prior art are further simplified, and synchronously, the quality and the processing efficiency of the tea leaves are improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a tea rolling method for improving the rolling effect of tea leaves when rolling based on a rolling machine in tea processing, and a green tea and black tea processing technology using the method. Background technique [0002] In tea processing, the purpose of the kneading process is to curl the loose tea leaves into strands and rupture the tea cells to facilitate the dissolution of the tea content during brewing. Present tea leaves rolling adopts tea rolling machine to realize more. The structure of the traditional tea kneading machine is described in the texts of invention patents such as the patent titled "tea kneading machine" with the notification number CN101584367 and the "multi-kneading barrel full-automatic tea kneading machine" with the patent number CN1709091 , which is mainly composed of five main parts: frame, transmission mechanism, kneading plat...

AI Technical Summary

Problems solved by technology

[0003] Utilize above-mentioned existing tea rolling machine to carry out tea rolling operation, have solved the high-efficiency production problem of tealeaves certainly, but it still has working defect, mainly shows in: the horny layer and the palisade tissue of tea tree fresh leaf late spring tea late stage and summer and autumn are thick , the leaves are brittle and hard, and the water is not easy to lose during the greening or withering stage and accumulates inside the leaves. When pressed and rolled, the water inside the tea leaves will overflow and adhere to the surface of the tea leaves, resulting in the tea leaves being in contact with the kneading barrel, gland and kneading during rolling. The friction force of the ribs on the plate is weakened, and the tea leaves slide in the kneading barrel, making it difficult to turn over

The above situation, on the one hand, caused a large amount of agglomeration of tea leaves due to the cohesion of juice, and had to be solved by adding a tea de-agglomeration process that would consume a lot of time and cost

On the other hand, it also weakens the degree of mechanical damage of the tea itself, which is obviously not conducive to the reaction and transformation of the ingredients in the tea in subsequent processing, and ultimately greatly affects the quality of the tea.

In addition, after pressurization, only relying on the top-to-bottom one-way pressing and kneading by the gland, the turning performance of the tea leaves in the kneading barrel is often poor, resulting in insufficient and uniform rolling of the tea leaves, and the thickness and size of the tea strips are different. First, thus destroying the consistency of tea quality

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