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Processing technology of fried green tea
1. Deactivation: put the green tea into a deacidification machine, and introduce 90-degree hot air for high-temperature deacidification;

2. Kneading, the green tea after enzyme fixation does not need to be spread cold, and it is directly kneaded by hand and rolled into strips;

3. Baking: prepare a steamer, spread the tea evenly on it, then put it on the stove and bake for 15 minutes, during which the tea needs to be turned every 3 minutes.

Baked green tea is an important green tea variety, which is characterized by compact shape, green color, elegant aroma and fresh taste. The production process of roasted green tea is divided into the following steps:

First, the preliminary treatment:

Put the picked tender leaves in a bamboo basket and cool them to remove excess water.

Second, fixed:

Put the cooled fresh leaves into a water-removing machine, heat steam or directly bake and fry them, so that the fresh leaves lose their fresh fragrance, and then kill the enzymes in the cells of the fresh leaves to prevent the later fermentation. The leaves after fixation are turquoise and crisp.

Third, knead:

Put the inactivated leaves into a kneading machine or knead them by hand to make the leaves softer, remove excess water, and make the juice in the cells radiate outward, thus making the leaves more uniform in color.

Fourthly, drying:

Put the twisted leaves into a dryer to dry, and at the same time, they can also be baked with charcoal fire to dry the water and make the leaves form a certain curly shape. The dried leaves are yellow-green in color and compact in appearance.

Verb (abbreviation for verb) classification:

According to the shape and size of dried leaves, dried leaves are packaged in different specifications.

The above is the production process of fried green tea. Different areas and different kinds of tea will have different details.