Processing system for high-mountain green tea

Abstract

The invention provides a processing system for high-mountain green tea. The processing system comprises a spreading and green-leaf storage machine, an enzyme deactivating machine, a rolling machine, a dryer, a drying machine, a stir-frying machine, a flavor distilling machine, a packaging machine, a rotary unit and a cooling machine, wherein the input end of the rotary unit is connected with the discharge outlet of the rolling machine, and the output end of the rotary unit is connected with feed inlet of the enzyme deactivating machine, so a circle is formed; the spreading and green-leaf storage machine is connected with the feed inlet of the enzyme deactivating machine; the discharge outlet of the rolling machine is connected with the dryer; the dryer is connected with the drying machine; the drying machine is connected with the stir-frying machine; the stir-frying machine is connected with the flavor distilling machine; the flavor distilling machine is connected with the cooling machine; and the cooling machine is connected with the packaging machine. The processing system for the high-mountain green tea can carry out two or more than two continuous enzyme deactivation and rolling operations on tea leaves; the prepared high-mountain green tea is free of astringent and grass taste; and compared with conventional processing system for green tea, the processing system provided by the invention saves energy by 30%, reduces production cost by 55% and increases output by 40%.

Description

technical field [0001] The invention belongs to the field of tea processing and production, and in particular relates to a processing system for alpine green tea. Background technique [0002] The growth environment of alpine green tea is due to the high altitude of the tea farm and poor soil and water retention capacity, so the root system of alpine green tea is relatively developed. The roots of these tea trees can penetrate deep into the soil to absorb water and nutrients; while in the deep soil, it is rich in minerals and rarely polluted, so the quality of the tea reflects the characteristics of clear and refreshing taste, surrounded by clouds and fog in the four seasons of the mountains, and high air humidity , The scattered light is abundant, and the temperature difference is large, which is consistent with the requirements of the tea tree for the growth environment, and is conducive to the synthesis of some substances in the tea, so the tea is fresh and tender, and th...

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Problems solved by technology

[0003] In the existing green tea process, the picked fresh tea leaves are sequentially processed by corresponding independent equipment, and the tea transfer between each equipment is realized by manual moving, and the processing parameters of each processing process are mostly set by the operator's personal experience , so there are many problems in the production method: first, the equipment occupies a large space, and the space utilization rate of the production workshop is low. This is because a certain space is required between each equipment so that the staff can transfer tea; Low, the existing tea making methods cannot achieve continuous tea production, and the transfer of tea between various equipments takes a lot of time. In the process, the time of placing the tea leaves during transfer is different, the effect of the reaction inside the tea leaves is different, and the quality of the produced tea is unstable: Fourth, there are hidden dangers to hygiene. The transfer of tea leaves between various processes is manually transferred, which limits The configuration of the disinfection device, and the personnel and the production workshop may cause pollution to the tea preparation process

[0004] Moreover, the traditional degreening process of primary alpine green tea is affected by the uneven greenness, oldness and tenderness of machine-picked fresh tea, and the degreening is not complete, resulting in low quality of decapitated leaves. The effect is not good, resulting in low quality of green leaves

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