Processing technology for reducing Guangdong big-leaf green tea bitterness

[0031] A tea processing technique for reducing the bitterness and astringency of Guangdong big-leaf green tea, comprising the following steps:

[0032] S1. Picking and spreading of fresh leaves: pick freshly stretched fresh leaves of one bud and one leaf tea tree from the big-leaf tea tree in Liannan, Guangdong, and spread the picked fresh tea greens for 4 hours until the water content of the tea greens is 75%;

[0033] S2. Green fixation: raise the temperature of the green fixer to 230°C, then put the green tea in S1 into the green fixer, and finish it for 15 minutes;

[0034] S3. Spreading and airing: take out the tea green after S2 is finished and then spread it to dry. The thickness of spreading is 4 cm, and the spreading time is 1.5 hours. During this period, flip once every 30 minutes;

[0035] S4. Kneading: Put the green tea leaves from S3 into a kneading machine for kneading. The kneading is carried out in the order of no pressure air kneading, light kneading, and no p...

[0041] A tea processing technique for reducing the bitterness and astringency of Guangdong big-leaf green tea, comprising the following steps:

[0042] S1. Picking and spreading of fresh leaves: picking freshly stretched fresh leaves of one-bud and two-leaf tea trees from the big-leaf tea tree in Liannan, Guangdong, and spreading the picked fresh tea greens for 6 hours until the water content of the tea greens is 70%;

[0043] S2. Green fixation: raise the temperature of the green fixer to 250°C, then put the green tea in S1 into the green fixer, and finish it for 10 minutes;

[0044] S3. Spreading and airing: take out the tea green after S2 is finished and then spread it to dry. The thickness of spreading is 5 cm, and the spreading time is 2 hours. During this period, flip once every 30 minutes;

[0045] S4. Kneading: Put the green tea leaves of S3 into a kneading machine for kneading. Kneading is carried out in the order of no pressure air kneading, light kneading, and no pr...

[0051] A tea processing technique for reducing the bitterness and astringency of Guangdong big-leaf green tea, comprising the following steps:

[0052] S1. Picking and spreading of fresh leaves: picking freshly stretched fresh leaves of one-bud and one-leaf tea tree from the large-leaf tea tree in Guangdong group, and spreading the picked fresh tea greens for 5 hours until the water content of the tea greens reaches 75% ;

[0053] S2. Green fixation: raise the temperature of the green fixer to 240°C, then put the green tea in S1 into the green fixer, and finish it for 15 minutes;

[0054] S3. Spreading and airing: take out the tea green after S2 is finished and then spread it to dry. The thickness of spreading is 4 cm, and the spreading time is 1.5 hours. During this period, flip once every 30 minutes;

[0055]S4. Kneading: Put the green tea leaves from S3 into a kneading machine for kneading. The kneading is carried out in the order of no pressure air kneading, light kneadin...