Processing method of fresh-and-mellow type and sweet-and-mellow type summer-autumn green tea in tea area north of Yangtze River

Abstract

The present invention relates to a processing method of fresh-and-mellow type and sweet-and-mellow type summer-autumn green tea in tea area north of Yangtze River. A current raw material of "one bud and two leaves" is replaced by two raw materials of "one bud and one leaf" and "single leaf"; a cycle alternation of "long-time spreading for 3-4 h + short-time vibrating for 1-3 min is conducted for 2-3 times; finally, after the vibrating, then the spreading is conducted for 4-6 h; fresh leaves are spread for a total time reaching 10-16 hours to prepare the green tea. The method can realize the processing of the two raw materials to respectively obtain the fresh-and-mellow type green tea and sweet-and-mellow type green tea. A multifunctional strip-tidying machine combines processes of enzyme-deactivating and primary shaping processes; traditional methods of past roller enzyme deactivating and rolling and shaping by a rolling machine are changed; a problem that the color and luster of the summer-autumn green tea are deep and dark is avoided; and the processing method also reduces a breakage rate of tea leaf cells and can effectively solve problems that summer fresh leaves are long in internodes and adjacent blade shapes are large in differences, leading to poor shape uniformity of the product.

Description

technical field [0001] The invention relates to a processing method of fresh sweet-mellow summer-autumn green tea in the Jiangbei tea region, especially the new shoots or single leaves of tea trees with one bud and one leaf in summer and autumn in the Jiangbei tea region as raw materials, and the product has "fresh alcohol" or "glycol" High-quality green tea processing method characterized by taste quality. Background technique [0002] Green tea is one of the six basic teas in my country. It is deeply loved by consumers for its quality characteristics of "clear soup and green leaves". At present, high-end famous green teas are all processed from young spring shoots (buds, 1 bud and 1 leaf first unfolded), which have the characteristics of fresh and mellow taste and strong aroma (fragrance, tender fragrance, chestnut fragrance, etc.); The quality of the processed green tea has the following main defects: uneven shape and size, dark color; dark yellow-green tea soup, bitter ...

AI Technical Summary

Problems solved by technology

At present, high-end famous green teas are all processed from spring young shoots (buds, 1 bud and 1 leaf first unfolded), which have the characteristics of fresh and mellow taste and rich aroma (fragrance, tender fragrance, chestnut fragrance, etc.); The quality of the processed green tea has the following main defects: uneven shape and size, dark color; dark yellow-green tea soup, bitter taste

Second, the processing process did not give full play to the role of endogenous hydrolytic enzymes in fresh tea leaves, effectively degrading and transforming bitter and astringent substances, increasing tea solubles and taste substances such as "glycol" and "freshness"

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