CN113854371B - Yellow tea and processing method thereof - Google Patents
Yellow tea and processing method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of tea processing, and discloses a processing method of yellow tea, which comprises the steps of selecting materials, spreading and airing, deactivating enzymes, cooling, piling up and softening, modeling, stir-frying, piling up, drying and aroma raising: finally obtaining the primary leaves with the water content of 3-6%. The finished yellow tea processed by the invention has good shape and color, and has the characteristics of fresh and delicious fragrance, fresh and cool taste, fresh and bright soup color and fresh and alive leaf bottom. The finished yellow tea has straight and exquisite appearance, bright color Huang Runyun, bright and clear inner quality Shang Sehuang, fresh and durable fragrance, sweet and fresh taste, tender and uniform leaf bottom buds She Huanglu and fresh and bright leaves. The content of theaflavin, amino acid, soluble sugar, etc. is high, and the product has multiple health care effects.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to yellow tea and a processing method thereof.
Background
The Guangyuan yellow tea is produced by selecting a new variety of Zhonghuang No. one, zhonghuang No. two tea trees from natural leaf color yellowing mutant strains of local group varieties by tea institute of China academy of agricultural sciences. The tea bud yellow and leaf yellow with meshes have the advantages that the tea leaves are all sunflower yellow in four seasons, the germination period is early, the growth performance is strong, the yield is high, the content of amino acid, theaflavin, thearubigin, carotene and lutein is obviously higher than that of other varieties, and the tea bud yellow and leaf yellow is rare, high-quality, high-selenium-enriched and zinc-enriched high-aroma tea and organic tea which are resistant to soaking in China are approved by the national industrial and commercial authorities as national geographic mark proving trademarks at present.
The yellow tea belongs to light fermented tea, the processing technology is similar to green tea, and the 'yellow-sealing' technology is added before or after the drying process, so that the polyphenols and the like of the yellow tea are promoted to be partially oxidized. The preparation process of the yellow tea comprises the following steps: fresh leaves, de-enzyming, twisting, stuffy-yellow and drying. The tea is mainly prepared by wrapping paper for tea leaves after fixation and rolling or covering the tea leaves with wet cloth after stacking, and the time is different from tens of minutes or hours, so that the tea blank is promoted to be subjected to non-enzymatic oxidation under the action of water heat and become yellow.
However, the preparation process of the yellow tea in the prior art is generally similar to that of green tea, and is not adjusted according to the characteristics of the yellow tea, so that the yellow tea prepared by the green tea process has the technical defects of less release of active ingredients of tea, light taste of tea products, uneven turbidity of leaf bottoms, long time consumption of the preparation process, high cost and the like.
In summary, a yellow tea processing method which has attractive appearance and excellent quality, and can rapidly release active ingredients and improve the concentration of tea soup is to be researched.
Disclosure of Invention
One of the purposes of the invention is to overcome the defects of the prior art and provide a processing method of yellow tea, so as to at least achieve the effects of beautiful appearance, excellent quality, and rapid release of active ingredients and improvement of tea soup concentration.
The above object is achieved by the following technical scheme:
the processing method of the yellow tea is characterized by comprising the following steps of:
1) Selecting materials: picking young shoots of the yellow tea trees;
2) And (5) spreading and airing: naturally airing the fresh leaves by wind to obtain airing leaves with the water content of 85-95%, preferably 90%;
3) Fixation: deactivating enzymes of the spread leaves to obtain deactivated leaves with a water content of 55-65%, preferably deactivated leaves with a water content of 60%;
4) And (3) cooling: cooling the de-enzymed leaves to obtain cooled leaves with the water content of 45-55%, preferably 50%;
5) Piling and softening: piling and softening the cooled leaves to obtain the softened leaves with the water content of 35-45%, preferably 40%;
6) Modeling: shaping the soft leaf to obtain solid leaf with water content of 25-35%, preferably solid leaf with water content of 30%;
7) Parching: parching the solid leaves by short cooling to obtain parched leaves with water content of 10-20%, preferably 15%;
8) Piling: stacking in a bamboo basket for 2-10h at normal temperature, preferably stacking for 6h, preferably stacking leaves with water content of 12-18%, preferably stacking leaves with 15%;
9) And (3) drying: drying the stack of leaves by warming to obtain dried leaves with water content of 4-12%, preferably 8%;
10 Fragrance improving): the dried leaves are cooled and then subjected to far infrared aroma extraction for 2-5min, preferably 3min, so as to obtain primary leaves with the water content of 3-6%, preferably primary leaves with the water content of 4-5%.
Further, in step 1), the young shoots comprise at least one of single shoots, single leaves, and single shoots, double leaves.
Further, in step 3), the fixation is divided into two steps: in the step 3), the fixation is divided into two steps: the first step, the spread and dried leaves are subjected to strip tidying, the strip tidying control temperature is 300-400 ℃, and the first strip tidying leaves with the water content of 60-70% are obtained; and secondly, carrying out microwave enzyme deactivation on the first strip-shaped leaves, wherein the thickness of the obtained enzyme-deactivated fresh leaves is 1-2cm, and the temperature of the microwave enzyme deactivation is 140-150 ℃. The first step is preferably that the spread and dried leaves are subjected to strip tidying by a multifunctional continuous strip tidying machine, wherein the temperature of the front section of the machine is 330 ℃, the temperature of the rear section of the machine is 270 ℃, and the first strip tidying leaves with the water content of 65% are obtained; and secondly, feeding the first strip-shaped leaves into a microwave enzyme deactivating machine through a tea lifting machine, wherein the thickness of fresh leaves is 1cm, and the temperature is 120 ℃ and enzyme deactivating is carried out for 3min.
In the embodiment, the whole fixation step is specifically a method of sequentially carrying out high-temperature fixation and then low-temperature fixation, so that She Huangbian preparation is promoted, fixation is more thorough, reasonable oxidation of chlorophyll and tea polyphenols in tea is promoted, and leaching of active ingredients in tea brewing is ensured.
Further, in step 4), the cooling mode is air cooling, and the cooling specifically includes: and cooling the de-enzyming leaves by adopting a vibration cooling fan.
Further, in step 5), the piling-up and softening are divided into two steps: the first step, carding the cooling leaves, wherein the temperature is controlled to be 200-240 ℃ when carding, and second carding leaves with the water content of 35-45% are obtained; and secondly, spreading and cooling the second strip-shaped leaves to obtain the soft-return leaves. Preferably, the first step adopts a multifunctional carding machine to strip for 10min at 220 ℃ to obtain second carding leaves with 40% of water content; and secondly, spreading and cooling the second strip-shaped leaves, and uniformly distributing water to finish softening.
Further, in step 6), the modeling is divided into three steps: firstly, carding the return soft leaves, wherein the temperature is controlled to be 240-300 ℃ when carding, and a first solid leaf is obtained; a second step of obtaining the solid leaves by fixing the first solid She Yabian; and thirdly, frying the second solid leaves for 2-8min at 150-200 ℃. Preferably, the first step adopts flat tea stir-frying mechanism for 3min at 270 ℃; secondly, adding a pressing rod of 1.8 kg to flatten for 1.5min; and thirdly, solid-state stir-frying for 5min.
In the embodiment, parameters of the carding machine are set according to the fresh leaf picking standard, so that the beautiful and complete appearance of the fresh leaves with different grades is ensured, and the leaf bottoms are uniform.
Further, in step 7), the parching specifically includes: the stir-frying specifically comprises the following steps: the solid leaves are stir-fried for 20-40min after being cooled for a short time, and the temperature is 150-200 ℃. Preferably, the solid leaves are stir-fried for 30min by a flat tea stir-frying machine after being cooled for a short time, and the temperature is 170 ℃.
Further, in the step 8), the stack is stored in a bamboo basket for 6 hours at normal temperature, and the stack is turned over for many times when the process is performed, so that the center of the leaf stack is cooled and ventilated, the natural formation of tea aroma and the mellow aroma are promoted.
In the embodiment, the stack time is regulated to be about 6 hours according to the fresh leaf state and the environment, the stack is turned over for multiple times to promote the yellowing to be uniform, the processing time is saved, simultaneously, chlorophyll is largely destroyed, phenols such as catechin are largely degraded, the bitter and astringent taste is reduced, simultaneously, polysaccharides such as starch and the like are converted into soluble sugar, and protein is degraded into amino acid, so that the finished dried tea Huang Run is formed, the soup color is yellow and bright, the aroma is clear and pleasant, the taste is mellow and tasty, and the leaf bottom is yellow and uniform.
Further, in step 9), the drying process is divided into two steps: the first step, the piled leaves are fried for 10-20min to obtain fried leaves with the water content of 8-18%; and in the second step, the stir-fried leaves are dried for 5-10min at the temperature of 80-100 ℃. Preferably, the first step is to fry the piled leaves for 15min to obtain fried leaves with the water content of 13 percent; and in the second step, the stir-fried leaves are dried for 10min by adopting an infrared dryer, and the temperature is 90 ℃.
In the embodiment, the moisture content of the leaves is guaranteed to be uniform and the quality is consistent through timely turning and baking, meanwhile, tea fragrance is developed, emission of green odor with low boiling point is promoted, high-boiling point aromatic substances are developed, and natural mellow is formed.
Further, in step 10), the aroma enhancement specifically includes: the aroma raising specifically comprises the following steps: after the dried leaves are cooled, a far infrared aroma extracting machine is adopted, and three-section temperatures of 190-230 ℃, 120-180 ℃ and 60-120 ℃ are respectively adopted for aroma extraction for 1-5min. Preferably, the dried leaves are cooled, and then are subjected to fragrance extraction for 3min at 210 ℃, 150 ℃ and 90 ℃ respectively by adopting a far infrared fragrance extracting machine. The aroma extraction treatment is far infrared aroma extraction; the temperature of the fragrance extraction is gradually reduced from 270 ℃ to 220 ℃, and the fragrance extraction time is 1min.
In the embodiment, the tea aroma is promoted to further develop through high-temperature aroma extraction, and the moisture content of the prepared leaves is controlled to be 4% -5% so as to be convenient for storage.
The invention also provides the yellow tea prepared by the processing method.
Compared with the prior art, the invention has the beneficial effects that:
the finished yellow tea processed by the invention has good shape and color, and has the characteristics of fresh and delicious fragrance, fresh and cool taste, fresh and bright soup color and fresh and alive leaf bottom. The finished yellow tea has straight and exquisite appearance, bright color Huang Runyun, bright and clear inner quality Shang Sehuang, fresh and durable fragrance, sweet and fresh taste, tender and uniform leaf bottom buds She Huanglu and fresh and bright leaves. The content of theaflavin, amino acid, soluble sugar, etc. is high, and the product has multiple health care effects.
Detailed Description
The technical scheme of the present invention is described in further detail below, but the scope of the present invention is not limited to the following.
Example 1:
a processing method of yellow tea comprises the following steps:
1) Selecting materials: picking single shoots of young shoots of the yellow tea trees;
2) And (5) spreading and airing: spreading and airing the single bud fresh leaves under natural wind to obtain spreading and airing leaves with the water content of 90%;
3) Fixation: and (5) de-enzyming the spread and dried leaves. The first step, the spread and dried leaves are subjected to strip tidying by a multifunctional continuous strip tidying machine, wherein the temperature of the front section of the machine is 330 ℃, the temperature of the rear section of the machine is 270 ℃, and the first strip tidying leaves with the water content of 65% are obtained; secondly, feeding the first strip-shaped leaves into a microwave enzyme deactivating machine through a tea lifting machine, wherein the thickness of fresh leaves is 1cm, the temperature is 120 ℃, and enzyme deactivation is carried out for 3min, so that enzyme-deactivated leaves with the water content of 60% are obtained;
4) And (3) cooling: cooling the de-enzyming leaves by adopting a vibration cooling fan to obtain cooling leaves with the water content of 50%;
5) Piling and softening: the first step adopts a multifunctional carding machine to strip for 10min at 220 ℃ to obtain second carding leaves with 40% of water content; secondly, spreading and cooling the second strip-shaped leaves, and uniformly distributing water to obtain soft leaves with the water content of 40%;
6) Modeling: the first step adopts flat tea stir-frying machine to prepare strips for 3min at 270 ℃; secondly, adding a pressing rod of 1.8 kg to flatten for 1.5min; thirdly, solid-state parching is carried out for 5min, and solid leaves with the water content of 30% are obtained;
7) Parching: parching the solid leaves with flat tea parching machine after cooling for a short time to obtain parched leaves with 15% water content;
8) Piling: stacking is performed in a bamboo basket for 6 hours at normal temperature, and the stack is often ventilated for multiple times in the processing process, so that the center of the leaf stack is cooled and ventilated to obtain stacked leaves with 15% of water content;
9) And (3) drying: the first step, piling the leaves, and frying for 15min to obtain fried leaves with the water content of 13%; the second step adopts an infrared dryer to dry the stir-fried leaves for 10min at 90 ℃;
10 Fragrance improving): after the dried leaves are cooled, a far infrared aroma extracting machine is adopted, and three-section temperatures of 210 ℃, 150 ℃ and 90 ℃ are respectively adopted to extract aroma for 3min.
Example 2:
a processing method of yellow tea comprises the following steps:
1) Selecting materials: picking a new shoot of the yellow tea tree and a new bud of the yellow tea tree;
2) And (5) spreading and airing: spreading and airing the fresh leaves with one bud and one leaf under natural wind to obtain spread and aired leaves with the water content of 90 percent;
3) Fixation: and (5) de-enzyming the spread and dried leaves. The first step, the spread and dried leaves are subjected to strip tidying by a multifunctional continuous strip tidying machine, wherein the temperature of the front section of the machine is 330 ℃, the temperature of the rear section of the machine is 270 ℃, and the first strip tidying leaves with the water content of 65% are obtained; secondly, feeding the first strip-shaped leaves into a microwave enzyme deactivating machine through a tea lifting machine, wherein the thickness of fresh leaves is 1cm, the temperature is 120 ℃, and enzyme deactivation is carried out for 3min, so that enzyme-deactivated leaves with the water content of 60% are obtained;
4) And (3) cooling: cooling the de-enzyming leaves by adopting a vibration cooling fan to obtain cooling leaves with the water content of 50%;
5) Piling and softening: the first step adopts a multifunctional carding machine to strip for 10min at 220 ℃ to obtain second carding leaves with 40% of water content; secondly, spreading and cooling the second strip-shaped leaves, and uniformly distributing water to obtain soft leaves with the water content of 40%;
6) Modeling: the first step adopts flat tea stir-frying machine to prepare strips for 3min at 270 ℃; secondly, adding a pressing rod of 1.8 kg to flatten for 1.5min; thirdly, solid-state parching is carried out for 5min, and solid leaves with the water content of 30% are obtained;
7) Parching: parching the solid leaves with flat tea parching machine after cooling for a short time to obtain parched leaves with 15% water content;
8) Piling: stacking is performed in a bamboo basket for 6 hours at normal temperature, and the stack is often ventilated for multiple times in the processing process, so that the center of the leaf stack is cooled and ventilated to obtain stacked leaves with 15% of water content;
9) And (3) drying: the first step, piling the leaves, and frying for 15min to obtain fried leaves with the water content of 13%; the second step adopts an infrared dryer to dry the stir-fried leaves for 10min at 90 ℃;
10 Fragrance improving): after the dried leaves are cooled, a far infrared aroma extracting machine is adopted, and three-section temperatures of 210 ℃, 150 ℃ and 90 ℃ are respectively adopted to extract aroma for 3min.
Example 3:
a processing method of yellow tea comprises the following steps:
1) Selecting materials: picking two new shoots of the yellow tea tree;
2) And (5) spreading and airing: spreading and airing the fresh leaves with one bud and one leaf under natural wind to obtain spread and aired leaves with the water content of 90 percent;
3) Fixation: and (5) de-enzyming the spread and dried leaves. The first step, the spread and dried leaves are subjected to strip tidying by a multifunctional continuous strip tidying machine, wherein the temperature of the front section of the machine is 330 ℃, the temperature of the rear section of the machine is 270 ℃, and the first strip tidying leaves with the water content of 65% are obtained; secondly, feeding the first strip-shaped leaves into a microwave enzyme deactivating machine through a tea lifting machine, wherein the thickness of fresh leaves is 1cm, the temperature is 120 ℃, and enzyme deactivation is carried out for 3min, so that enzyme-deactivated leaves with the water content of 60% are obtained;
4) And (3) cooling: cooling the de-enzyming leaves by adopting a vibration cooling fan to obtain cooling leaves with the water content of 50%;
5) Piling and softening: the first step adopts a multifunctional carding machine to strip for 10min at 220 ℃ to obtain second carding leaves with 40% of water content; secondly, spreading and cooling the second strip-shaped leaves, and uniformly distributing water to obtain soft leaves with the water content of 40%;
6) Modeling: the first step adopts flat tea stir-frying machine to prepare strips for 3min at 270 ℃; secondly, adding a pressing rod of 1.8 kg to flatten for 1.5min; thirdly, solid-state parching is carried out for 5min, and solid leaves with the water content of 30% are obtained;
7) Parching: parching the solid leaves with flat tea parching machine after cooling for a short time to obtain parched leaves with 15% water content;
8) Piling: stacking is carried out in a bamboo basket at normal temperature for 6 hours, and ventilation is carried out for many times in the processing process, so that the center of the leaf stack is cooled and ventilated, and the stack leaves with 15% of water content are obtained;
9) And (3) drying: the first step, piling the leaves, and frying for 15min to obtain fried leaves with the water content of 13%; the second step adopts an infrared dryer to dry the stir-fried leaves for 10min at 90 ℃;
10 Fragrance improving): after the dried leaves are cooled, a far infrared aroma extracting machine is adopted, and three-section temperatures of 210 ℃, 150 ℃ and 90 ℃ are respectively adopted to extract aroma for 3min.
Comparative example 1:
the comparative example 1, compared to example 1, step 2) is: spreading and airing are not carried out before fixation, the fresh She Jin high-temperature roller is directly fixed, and the rest steps are the same as those of the embodiment 1.
Results: the yellow tea prepared in comparative example 1 has green smell and bitter taste, and the tea is seriously damaged, has insufficient faint scent and dark color. The invention reduces the water content of the fresh leaves to 90% by spreading and cooling, and then sequentially carries out the steps of strip tidying and enzyme deactivation, thereby effectively improving the appearance and the endoplasm quality of the yellow tea.
Comparative example 2:
the comparative example 2, compared to example 1, step 4) is: the procedure of example 1 was followed except that the green leaves were returned to soft state by a long-term warming without cooling.
Results: the yellow tea dried in comparative example 2 was brown-brown and had a smoky water and a cloudy soup. This shows that the cooling step before warming and piling up for softening has the effect of improving the appearance and the endoplasmic quality of the finished tea.
Comparative example 3:
in the comparative example 3, compared with the example 1, the method of promoting the uniform yellowing by turning the pile for multiple times is not adopted in the pile-warming process in the step 8), and other steps are the same as those in the example 1.
Results: the yellow tea prepared in comparative example 3 has greatly prolonged yellowing time, uneven quality of the finished tea, lasting fragrance and ripe and smoky flavor. The method has the advantages that the steps of turning the stack for multiple times to promote yellowing are adopted when the tea is piled, so that the processing time is shortened, the quality of the finished tea is improved, the production cost is saved, and the method is environment-friendly and efficient.
Random blind evaluation
The yellow teas prepared in examples 1 to 3 and comparative examples 1 to 3 were subjected to random blind evaluation, and the evaluation items include: fragrance (A), soup color (B) and tea soup flavor (C). In the comparison process, 25 tea fans are randomly invited to carry out blind scoring, each dimension is fully scored by 10 points, the lowest score is 5 points, the average value of scoring results is calculated, and the evaluation results are as follows:
table 1 yellow tea blindness evaluation results
From Table 1, it can be seen that the invention greatly improves the quality of the finished tea product by precisely controlling the parameters of the tea processing process and innovations of the traditional process, and especially the soup color is superior to that of the comparative example.
Component detection
According to the main chemical components of the tea, the contents of amino acid and theaflavin are detected according to the regulations of GB/T8304 and GB/T30483-2013, the soluble sugar is analyzed by gas chromatography, and the test results are shown in the following table (unit%):
TABLE 2 yellow tea component detection analysis
| Category(s) | Total amount of amino acids | Theaflavin | Soluble sugar |
| Example 1 | 3.28g·hg -1 | 0.23g·hg -1 | 4.26g·hg -1 |
| Example 2 | 2.99g·hg - 1 | 0.32g·hg - 1 | 4.17g·hg - 1 |
| Example 3 | 3.17g·hg -1 | 0.29g·hg -1 | 4.09g·hg -1 |
| Comparative example 1 | 2.26g·hg -1 | 0.19g·hg -1 | 3.88g·hg -1 |
| Comparative example 2 | 2.14g·hg -1 | 0.17g·hg -1 | 4.01g·hg -1 |
| Comparative example 3 | 2.45g·hg -1 | 0.20g·hg -1 | 3.90g·hg -1 |
As can be seen from Table 2, the content of the amino acid, theaflavin and soluble sugar in the finished tea prepared by the invention is obviously higher than that in the finished tea prepared by the comparative example, and especially the content of the amino acid is far higher than that in the comparative example, so that the finished tea has better health care effect and nutritive value.
The foregoing is merely a preferred embodiment of the invention, and it is to be understood that the invention is not limited to the form disclosed herein but is not to be construed as excluding other embodiments, but is capable of numerous other combinations, modifications and environments and is capable of modifications within the scope of the inventive concept, either as taught or as a matter of routine skill or knowledge in the relevant art. And that modifications and variations which do not depart from the spirit and scope of the invention are intended to be within the scope of the appended claims.
Claims (1)
1. The processing method of the yellow tea is characterized by comprising the following steps of:
1) Selecting materials: picking young shoots of the yellow tea trees;
wherein the yellow tea tree is medium yellow No. one or medium yellow No. two; the young shoots comprise at least one of single bud, one bud-leaf and two bud-leaf;
2) And (5) spreading and airing: naturally airing the fresh leaves by wind to obtain airing leaves with the water content of 85-95%;
3) Fixation: deactivating enzymes of the spread and dried leaves to obtain deactivated leaves with the water content of 55-65%;
wherein, the fixation is divided into two steps: the first step, the spread and dried leaves are subjected to strip tidying, the strip tidying control temperature is 300-400 ℃, and the first strip tidying leaves with the water content of 60-70% are obtained; the second step, carrying out microwave enzyme deactivation on the first strip-shaped leaves, wherein the thickness of the obtained fresh leaves of the enzyme-deactivated leaves is 1-2cm, and the temperature of the microwave enzyme deactivation is 140-150 ℃;
4) And (3) cooling: cooling the de-enzymed leaves to obtain cooled leaves with the water content of 45-55%;
wherein the cooling mode is air cooling;
5) Piling and softening: piling and softening the cooled leaves by warming to obtain soft-return leaves with the water content of 35-45%;
wherein, the piling and softening is divided into two steps: the first step, carding the cooling leaves, wherein the temperature is controlled to be 200-240 ℃ when carding, and second carding leaves with the water content of 35-45% are obtained; secondly, spreading and cooling the second strip-shaped leaves to obtain the soft-return leaves;
6) Modeling: shaping the soft leaf to obtain solid leaf with water content of 25-35%;
wherein, the modeling is divided into three steps: firstly, carding the return soft leaves, wherein the temperature is controlled to be 240-300 ℃ when carding, and a first solid leaf is obtained; the second step is to obtain second solid leaves by the first solid She Yabian; third, stir-frying the second solid leaf for 2-8min at 150-200 ℃ to obtain the solid leaf;
7) Parching: parching the solid leaves after short cooling to obtain parched leaves with water content of 10-20%;
wherein the stir-frying specifically comprises the following steps: parching the solid leaves after cooling for a short time for 20-40min at 150-200deg.C;
8) Piling: piling in a bamboo basket for 2-10h at normal temperature;
wherein, the stack is heated by a bamboo basket at normal temperature, and the stack is turned over for many times when the stack is processed, so that the center of the leaf stack is cooled and ventilated;
9) And (3) drying: drying the piled leaves by warming to obtain dried leaves with the water content of 4-12%;
wherein the drying process is divided into two steps: the first step, the piled leaves are fried for 10-20min to obtain fried leaves with the water content of 8-18%; step two, the stir-fried leaves are dried for 5 to 10 minutes at the temperature of 80 to 100 ℃;
10 Fragrance improving): cooling the dried leaves, and extracting fragrance by far infrared rays to obtain primary leaves with the water content of 3-6%;
wherein, the aroma raising specifically comprises: after the dried leaves are cooled, a far infrared aroma extracting machine is adopted, and three-section temperatures of 190-230 ℃, 120-180 ℃ and 60-120 ℃ are respectively adopted for aroma extraction for 1-5min.
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