Tea leaf drying method with intermittent moisture removal

Abstract

The invention relates to the technical field of processing of tea leaves, in particular to a tea leaf drying method with intermittent moisture removal. The method comprises the following steps of S1, a water removal stage; S2, a water-fragrance mixing state; S3, a fragrance extracting stage. The tea leaf drying method with intermittent moisture removal provided by the invention is divided into several stages for removing humidity and extracting fragrance through utilizing the difference of precipitation time of water and fragrance substances in the tea leaves, and meanwhile, adopts an intermittent moisture removal way, so that the loss of the fragrance substances is reduced.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea drying method for intermittent dehumidification. Background technique [0002] Today, the utilization of tealeaves has a long history, and tea is one of the daily necessities of our people. Known as the seven things that open the door, it is said that firewood, rice, oil, salt, soy sauce, vinegar and tea. With the continuous improvement of people's living standards, the demand for tea products tends to be diversified, that is, the product requires not only drinking value, but also certain ornamental value. [0003] The traditional technological process of making tea is: cleaning-cleaning-kneading-drying-drying to enhance the aroma. The operation of drying and enhancing the aroma is the key to determine the quality of the tea. More than 700 kinds of aroma substances can be separated from the tea. , including alcohols, aldehydes, ketones, esters, acids, nitrogen and ...

AI Technical Summary

Problems solved by technology

[0004] In the general mechanized tea production process, the process of drying and enhancing the aroma is accompanied by a large amount of continuous flowing air to discharge the moisture emitted from the tea. This method has the advantages of high production efficiency and large output, but the disadvantage is that the tea and aroma The contact time of the substance is short, it cannot be fused with the aroma substance in time, the aroma loss is very serious, and the energy consumption is large

[0005] In the process of small-scale hand-made tea, drying is generally not selected for the final drying. Most good hand-made teas are roasted with charcoal fire in the final stage of drying. The airflow does not rely on external force but allows the airflow to flow naturally through thermodynamic principles. The advantage is that the loss of the aroma substances formed in the tea leaves is less, the contact time between the tea leaves and the aroma substances is longer, and the quality of the tea is obviously improved, but the disadvantage is that the production scale is small, the requirements for the tea maker are high, and the quality stability is poor