The invention discloses a green tea processing technology. The technology comprises the steps of tea leaf collection, fresh leaf spreading cooling, enzyme deactivating, shaping, drying, sterilizing and fragrance enhancing, screening, and packaging and warehousing. The enzyme deactivating step comprises steam enzyme deactivating and roller enzyme deactivating, and a segmented quick cooling technology is adopted after completing the steam enzyme deactivating and roller enzyme deactivating to carry out quick cooling, so the phenol/ammonia ratio of the content in tea leaves is reduced, the proportion of tea polyphenol having bitter taste is reduced, the proportion content of free amino acid compounds for showing fresh and refreshing characteristics is improved, volatilization of cis-3-hexen-1-ol, benzyl alcohol and other volatile tea leaf fragrant substances is reduced, and the color, the smell and the taste of finished tea are improved to reach high levels.

Green tea processing technology

The invention discloses a green tea processing technology by employing a segmentation quick-cooling type, which comprises the steps of picking up tea green, tedding green tea, deactivating enzymes, shaping, drying, sterilizing, screening and packaging for warehousing, quick cooling on tea is carried out by employing the segmentation quick-cooling technology after deactivating enzymes, phenol-ammonia ratio in the tea can be reduced, tea polyphenol proportion is decreased, proportion content of an amino acid compound in a free state which is capable of embodying fresh and cool characteristics can be increased, cis-3-hexen-1-ol and benzyl alcohol which are easy to volatilize the tea fragrant substances in the tea can be reduced, and high level of three factors of color, fragrance and flavour of the product can be increased.

Green tea processing technology by employing segmentation quick-cooling type

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Green tea processing technology by employing segmentation quick-cooling type