Tea leaf boiling and microwave enzyme deactivating combined processing technology for the production of roasted green tea

The present invention discloses a tea leaf boiling and microwave enzyme deactivating combined processing technology for the production of roasted green tea which includes the following operation steps: primarily-expanded fresh leaves are picked and placed on a spreading device to be spread until the tea leaf colour start to turn dark, and the fresh leaves are turned over during spreading; after being spread, the tea leaves are put into a boiling device to be boiled for 55-60 s, and the hot water temperature is controlled at 95-98 DEG C. After being boiled, the tea leaves are delivered to an air-drying device to be air-dried. Then a primary enzyme deactivating and a secondary enzyme deactivating are conducted. According to the above technical scheme, a microwave enzyme deactivating device and a roller enzyme deactivating device are combinedly used, the boiling conducts washing of tea leaves, and the primary enzyme deactivating conducts color fixing. The roller enzyme deactivating device is used for a primary enzyme deactivating to shape the fragrance of the tea leaves and promote non-enzymatic chemical reaction, which improves the quality of tea soup, enables the tea soup to be mellow, fresh and refreshing, and at the same time enables the tea leaves to develop to have a chestnut flavour. The microwave enzyme deactivating is used for a secondary enzyme deactivating, which is used to improve and protect the color of tea leaves, and enables the finished products of tea leaves to be verdurous, moist and bright.