Tea drying process

Abstract

The invention relates to the field of agricultural product processing and discloses a tea drying process. The process comprises the following steps of: placing the black tea that is fermented for 4-6 hours in a sealed container and introducing nitrogen into the sealed container to increase the air pressure in the sealed container to 1.8-2.2 standard atmospheric pressure (atm); heating the sealed container to increase the temperature inside the sealed container to 110-120DEG C; releasing the nitrogen inside the sealed container slowly to decrease the air pressure at a speed of 1-1.5 Kpa / min until the air pressure inside the sealed container is decreased to the standard atmospheric pressure; introducing nitrogen of 0-5 DEG C into the sealed container and cooling the surface of the tea for 30-50s, then immediately taking out the cooled tea from the sealed container and spreading and cooling naturally; and spreading the tea in a drying shed and introducing cold air of 0-5 DEG C to the drying shed for carrying out air drying with the cold air completely until the moisture content of the tea is decreased to be 5% or below. Compared with the prior art, the tea drying process has the advantage that the tea has a stronger aroma and higher quality.

Description

Technical field [0001] The invention relates to the field of processing of agricultural products, in particular to a tea drying process. Background technique [0002] As we all know, black tea needs to be dried after fermentation to facilitate later storage; the traditional black tea drying method generally uses two drying methods, namely, a hair dryer and a foot heat. The temperature of the hair heat is controlled at 110℃- 120 ℃, drying for about 10 minutes; use 85 ℃-95 ℃ as the temperature, drying for 15 minutes; this drying method, although the time is short, but because of the direct high-temperature drying process, the tea leaves The enzymes will promote the oxidation of tea, resulting in insufficient aroma of dried tea. [0003] For this reason, the patent document with the application number CN201310667646.0 discloses a black tea drying method. The technical scheme of this method is: (1) Put the tea leaves in a dryer with a spreading thickness of 8-10 cm; 2) One drying: co...

AI Technical Summary

Problems solved by technology

[0004] Although the drying method of the above scheme improves the aroma of black tea, there are still the following problems: this scheme directly uses a temperature of 130°C to perform rapid preliminary drying of the tea leaves, which will cause the water in the tea leaves to evaporate too quickly, exceeding the temperature of the tea leaves. The speed at which the internal moisture continues to diffuse to the surface of the tea leaves will cause the tea leaves to be dry on the outside and wet on the inside, or even burnt on the outside and wet on the inside. It is easy to produce high-temperature stuffy steaming phenomenon inside, which will damage the quality of tea leaves. At the same time, the tea sticks are not easy to tighten, which may cause loose sticks or even "dead sticks". When the tea is brewed, the bottom of the leaves will not unfold, which will affect Taste of black tea

Images