Tea processing process

Abstract

The invention provides a tea processing process, which comprises the following steps of fresh leaf spreading and placing, enzyme deactivation by a roller enzyme deactivation machine, twisting by a twisting machine, shaping by a carding machine, and pekoe extraction and fragrance enhance by a bottle type dry stir-frying machine. A drying machine is used for drying before the shaping. Modern processing mechanical equipment is introduced; the production efficiency of Xinyangmaojian tea is improved; the production efficiency is 3 to 7 times of that of a conventional process; the production cost is reduced; the mass processing and production is realized; the conventional quality of the Xinyangmaojian tea is maintained; through the drying step before the shaping, the water content of the tea before the shaping is controlled; the round and straight appearance of the dry tea can be promoted; the bending degree is reduced; the damage on a great amount of chlorophyll in the high-temperature damp and hot environment is avoided; meanwhile, the quality of the tea is effectively improved.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a tea processing technique. Background technique [0002] Xinyang has unique natural conditions for the growth of tea trees. The area of ​​Dabie Mountain in Xinyang is 700,000 hectares, accounting for 37.1% of the city's total area. The whole area of ​​Xinyang is located between 31°46′-31°52′ north latitude. It belongs to the transitional climate from the subtropical zone to the warm temperate zone. The four seasons are warm and humid. The annual average temperature is about 15° and the average annual rainfall is 1134.7mm. Most of them are concentrated in the spring tea picking season. . Xinyang tea is generally planted in high mountainous areas, above 300m above sea level, surrounded by clouds and mist all year round, with weak daylight and large temperature difference between day and night. The high content of Xinyang tea has created the excellent quality of Xinyang t...

AI Technical Summary

Problems solved by technology

In the traditional craft, one is that the previous tilting pot has the disadvantages of less green leaves each time and the quality of the green is not easy to control; second, when the green leaves are kneaded, the amount of leaves is less each time, and the quality of the kneading is difficult to grasp; the third is Drying in a slanted pot with hand-cooking has the disadvantages of time-consuming, less leaves, and easy sticking to the bottom of the pot and burnt.

The traditional process has the disadvantages of long production time, small processing capacity, and low work efficiency, and cannot meet the needs of large-scale, automated, and standardized production. Therefore, it is urgent to systematically improve its processing equipment and supporting technology

The Chinese patent with the publication number CN 1105104586A discloses a semi-manual and semi-mechanized method for processing Xinyang Maojian. The rolled leaves are directly sorted to shape. Because the high moisture content of the rolled leaves increases the time for tea stripping, it is easy to make The color of the tea leaves becomes dark and easy to be stuffy yellow, and the semi-manual production method is adopted, which still cannot meet the needs of mass production

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