Processing green tea


Processing green tea

The green tea processing process includes the following steps:

Resources; Mild wilt (stir-fried or stir-fried); destroy yeast; crumpling and refreshing, drying (pre-drying); roll forming and drying); classification, finished products.

Mild wilting: Reducing a certain amount of moisture makes tea buds softer, facilitating the next process of killing yeast to be thoroughly.

The technique of mild wilting is to use a thin spreader to spread tea, spread from 1.5 to 2 kg each. During the wilting period every 0.5 - 1 hour, gently stir the tea on the hot pot once, the withering time is from 3 to 6 hours, when the tea reaches the scent of fresh flowers, the yeast will be killed.

Removal of yeast: Using high temperature to immediately suspend all enzyme activities (yeast) at the same time making tea wings flexible, facilitating the process of tea, reducing substances causing pungent smell, aroma of tea appeared.

Crumpling and refreshing tea: Crumpling tea causes curling, making the juice on the surface of the leaves, after drying, it is deposited and dissolves quickly when making tea. Tea is crumpled 2 times, each time is crumpled from 25-30 minutes. After each rub, the tea must be drained. At the end of the crumpling process, the tea is tightly curled in the form of fibers.

Drying tea: Reducing the amount of water in tea to the necessary moisture, fixing a part of the curl of the tea wings after crumpling, and contributing to enhancing the aroma of the finished tea. The hot air temperature when drying is 95 -105 degrees C, drying time 15 - 20 minutes. At the end of the drying process, the water content of tea is from 30-35%. After drying the tea is hot and humid, it should be thinned.

Roll forming and drying: After preliminary drying, the water content of tea is still high and its appearance is rough. Under the effect of heat, mechanical impact of the equipment, the tea is dried to the required humidity, the tea looks curly and fragrant. The temperature of the device when rolling stars is 120-150 degrees Celsius, and the time for stars is 30-40 minutes. At the end of the process, dry tea is tightly curled, the remaining water about 3-5% is called semi-finished green tea.

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