The drying process of Small citrus, which could be classified into half drying and full drying, is aimed at making the peel of citrus orange better stored in the low temperature drying process, maintaining the original fragrance to the greatest extent, and maintaining a stable volatile oil aroma. The small green orange and Pu’er tea have a unique aroma, and the taste is more mellow and smooth.
1.In the drying process, the first thing to consider is the high ambient temperature. After turning on the air-energy heat pump dryer, set the parameters of intelligent temperature and humidity control, keep it at a low temperature such as 45℃ for 4 hours in the early stage, and control the humidity to 50%. This process is good for letting the aroma of the dried tangerine peel slowly diffuses into the Pu-erh tea.
- Next, the temperature should be slowly raised, and the temperature can be increased by 5 °C on the original basis. The moisture removal is also slow, and moisture removal speed should be reduced by 5%. This dry process should be maintained for 3 hours. At this stage, the aroma of tangerine peel can be smelled in advance.
- At the third stage, the temperature can be increased and a large amount of moisture can be removed. The temperature is increased by 10°C on the basis of the above 50°C, the humidity is controlled at 30%, and it should be dried for 4 hours. This process is more critical. It is at this stage that the uniform fragrance of green orange and Pu-erh tea begins to come out.
- Finally, increase the temperature by 5°C, that is, keep the temperature at 65°C, and control the humidity to 15% until drying it thoroughly.