Tea leaf processing technology

Abstract

The invention discloses a tea leaf processing technology. The tea leaf processing technology is mainly characterized in that tea leaves are prepared by processes of spreading, steaming for deactivation of enzymes, microwave drying, frying, baking and the like. The original color, fragrance, taste, shape, nutrition and effective components of the tea leaves can be retained to a maximum extent, thecolor of tea is natural when the tea leaves are soaked for drinking, the tea leaves do not contain any additives, have various effects of resisting oxidation, resisting radiation, resisting bacteria and diminishing inflammation, resisting cancer, resisting cardiovascular and cerebrovascular diseases and the like, and do not have toxic or harmful effects on the human bodies; and meanwhile, by spraying a lemon water solution and a traditional Chinese medicine extract, the nutritional value of the tea leaves is effectively increased, and the health care and health preservation requirements of consumers are met.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a tea processing technique. Background technique [0002] There are many kinds of tea leaves in our country, mainly including green tea, black tea, oolong tea, white tea, yellow tea, and dark tea; among them, because tea contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients, it is beneficial for anti-aging, Anti-cancer, anti-cancer, bactericidal, anti-inflammatory, etc. have special effects, so they are widely loved by people; the processing technology of tea mainly includes killing, rolling, and drying processes. The various oxidases in the tea are kneaded and shaped, and finally dried and finalized. At present, the drying process of tea leaves is usually dried by a dryer. temperature to achieve drying of tea leaves, but dryers usually transfer heat quickly, causing the water in the tea leaves to lose quickly, causing the tea leaves t...

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of tea leaves in our country, mainly including green tea, black tea, oolong tea, white tea, yellow tea, and dark tea; among them, because tea contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients, it is beneficial for anti-aging, Anti-cancer, anti-cancer, bactericidal, anti-inflammatory, etc. have special effects, so they are widely loved by people; the processing technology of tea mainly includes killing, rolling, and drying processes. The various oxidases in the tea are kneaded and shaped, and finally dried and finalized. At present, the drying process of tea leaves is usually dried by a dryer. temperature to achieve drying of tea leaves, but dryers usually transfer heat quickly, causing the water in the tea leaves to lose quickly, causing the tea leaves to become brittle, so that the tea leaves are easily broken and difficult to store after drying; at the same time, people's lives With the improvement of the grade, the requirements for tea leaves are also increased. In order to reduce the bitter taste of tea, the existing tea processing methods will reduce the content of catechins in tea to reduce the bitter taste of tea, but this greatly reduces the The nutritional value of tea, which reduces the benefits of tea to people's health