The low temperature and high humidity environment and the performance difference of processing equipment in the spring tea season affect the processing quality of spring tea. In order to improve the quality of spring tea products and highlight the quality characteristics of green tea, it is the key to master the technical points of spreading, fixing, shaping and drying. The following will explain the key common technologies of green tea processing.
Using a program-controlled tea withering machine
1. Withering
Spreading fresh tea leaves is the primary process of green tea processing. A good withering effect can improve the efficiency of green tea fixation, and can better improve the quality problems such as bitterness and astringency of tea soup.
1. Potential problem
(1) The spreading leaves are thicker, and stirring is often used to ensure the uniformity of tea withering, which in turn causes mechanical damage to the spreading leaves.
(2) The withering equipment lacks auxiliary heating equipment, and the greening process cannot be controlled in an orderly manner.
(3) During the green tea spreading process, the digital temperature of the auxiliary heating equipment is used as a reference, and the temperature of the spreading leaves is ignored.
(4) The degree of green spread is often judged by the softness and color of the leaves, ignoring the existence of stems.
2. Solution
(1) During the process of spreading fresh leaves, avoid mechanical damage operations such as turning and mixing.
(2) Install auxiliary heating equipment, and the leaf temperature should not exceed 28°C during the hot air action stage of the green tea spreading process. The combination of intermittent hot air action and static spreading is adopted. The temperature of the leaves in the hot air action stage does not exceed 28 °C, and the temperature in the static stage is the ambient temperature.
(3) The degree of green spread should be judged by the uniform loss of water from buds, bud leaves or stem leaves, supplemented by visual and olfactory characteristics such as color and fragrance.
(4) Use a temperature-controlled and time-controlled withering machine to spread green