Tea Drying Affects Spirng Clammy Green Tea Production

The purpose of drying is to solidify and develop aroma and taste qualities. The tea drying process is usually divided into primary drying and baking for aroma . Drying is carried out according to the quality characteristics of tea leaves, such as aroma and color protection, which require differentiated drying methods.

1. Potential problems

(1) During the fixation and drying process of tea leaves, the high temperature action time is too long, which makes the product present a high aroma.

(2) The frying time is too long, the tea leaves are broken and broken (especially in the process of removing the buds), the color is yellowish, and the moistness is insufficient.

(3) The tea drying time is insufficient, and the unpleasant smell such as grassy is not completely removed.

(4) The concept of interval drying is lacking, and most of them are the one-time drying method of primary drying + disposable baking.

(5) The broken powder is not screened out before drying, and the subsequent temperature action is prone to produce peculiar smells such as high fire and paste.

2. Solution

(1) According to the difference in the moisture content of the leaves, the temperature is first high and then the drying method is low. The moisture content of the primary drying leaves is high, and high temperatures (110 ° C ~ 120 ° C) can be used for drying for 12 ~ 20 minutes. The dry leaves of the foot have low moisture content and can be dried at 60℃~80℃ for 2~3 hours. Our company could provide intelligent tea drying machines for drying tea which could control the drying time, and drying temperature according to the situation of the tea leaves.

(2) The fixation process requires that the tea leaves are thorny and hot, and the grassy disappears, and the aroma of higher boiling point such as chestnut incense is produced, and the fixation can be stopped. It was then transferred to the baking apparatus for further solidification.

(3) The use of progressive drying from high to low temperature and multiple drying (interval period of about one week) can better develop the aroma and taste quality.

(4) sieve out the tea powder.

Post time: Apr-22-2022