Tea leaf green removing method

Abstract

The invention discloses a tea leaf green removing method which comprises the following steps of cleaning and drying Baise stones, then putting the Baise stones in a stainless steel throwing and stewing boiler with a thermometer, the putting the boiler on a fire table, and performing heating to a set temperature; adding fresh tea leaves in the heated boiler, uniformly mixing the tea leaves with theBaise stones through a throwing and shaking technology, and then performing covering and stewing killing with a great quantity of water vapour overflowing toward a boiler mouth after stewing killing;and then uncovering, performing throwing killing until the fresh tea leaves lose weight to 45 percent, then stopping heating, moving the boiler away from the fire table, utilizing waste heat to perform secondary throwing killing, taking the tea leaves out of the boiler after throwing killing, blowing off water with a fan, and separating the tea leaves from the Baise stones to obtain the tea leaves, the weight of which are lost to 33-37 percent, after green removal. In the tea leaf green removing method, by utilizing the advantages of rapidness in heat transfer speed, enough temperature resistance and constant-temperature energy and capability of dissolution at a temperature of about 1000 DEG C of the Baise stones, the Baise stones are added in the tea leaf green removing process, so thatthe tea leaves are more uniformly heated in the green removing process, and the phenomena of burnt edge, burnt leaves and the like are avoided.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a method of tea greening. Background technique [0002] Tea is a traditional drink that people like, especially green tea, because it keeps the bright green appearance color and natural nutrients, it is especially popular in the market. The processing of tea leaves needs to go through processes such as fixing, rolling, and drying. Among them, the fixing process of tea leaves is an important step in the processing process. At present, the traditional manual pot-type de-enzyming technology is the most common in the high-grade green tea de-enzyming process. However, in this traditional manual production process, it is difficult to control the temperature of the pot by artificially controlling the temperature according to the program flow. It is easy to cause the leaf temperature to rise too long. Long, the tea polyphenols in the tea will undergo an enzymatic reaction...

AI Technical Summary

Problems solved by technology

At present, the traditional manual pot-type de-enzyming technology is the most common in the high-grade green tea de-enzyming process. However, in this traditional manual production process, it is difficult to control the temperature of the pot by artificially controlling the temperature according to the program flow. It is easy to cause the leaf temperature to rise too long. Long, the tea polyphenols in the tea will undergo an enzymatic reaction to produce "red stalks and red leaves"; at the same time, if the pot temperature is too high, it will cause more damage to the chlorophyll, resulting in yellowing of the leaves, and even spots due to direct contact between the leaves and the pot Or burnt edge phenomenon, can not meet the "three green high standards" required by green tea: shape green, soup color green and leaf bottom green

With the advancement and development of technology and technology in the field of tea processing, mechanized tea greening machines have emerged as the times require. However, compared with manual greening, tea greening machines have more instability, such as: the greening is not transparent, uneven, Burnt edges, scorched leaves, red stalks, red leaves, etc. of tea often appear

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