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Ayeye Health Tea Production Technology
The tea leaf made from the Aunt's young leaves is not only rich in its unique traditional Chinese medicine ingredients, but also has a good health-care effect. It has no bitterness after drinking and is a good health tea. At the same time, it also makes full use of this wild resource. First, the process of raw material harvest - kill enzymes - cooling - dehydration - kneading - drying - packaging - finished products. Second, the operating operation points 1, the raw material harvest: select fresh leaves, picking carefully, it is forbidden to hurt the leaves, to prevent the oxidation of the leaves of the leaves to oxygen oxidation and black. Immediately after harvest, it was stored in a cool, dark place to prevent decomposition of chlorophyll. 2. Anti-enzyme: The purpose is to deactivate the enzymes in the leaves of fresh leaves, prevent the decomposition of chlorophyll, inhibit the darkening of the leaves, and remove the grassy taste of the leaves, produce a unique fragrance of fresh green tea, and enhance the flexibility of the leaves. Rub it. The young leaves were placed in a continuous pre-cooker, blanched at 100°C for 30 seconds, removed immediately, and quickly cooled with flowing water at 5°C for about 5 minutes to reduce the temperature of the leaves to 6°C. 3, dehydration and kneading: The cooled leaves are dewatered with a centrifugal dehydrator. Dehydration should be sufficient. The dehydrated leaves were placed in a kneading machine and treated with hot air at 40-60°C for 20-40 minutes. To prevent decomposition of chlorophyll, kneading should be quick and short. 4. Drying: Place the leaves on a horizontal drum without a stirrer, and dry them with hot air. The drying start temperature is 50° C., and slowly rise to 80° C., causing the leaves to shrink by themselves, forming a roll, and finally making the products. The moisture content of 7% to 8% is appropriate. 5. Packing: The dried tea leaves will be packaged into 50-250 g bags. Qualified after the sale.