Microwave enzyme deactivation and aroma strengthening method for orchid-scent green tea

The invention provides a microwave enzyme deactivation and aroma strengthening method for orchid-scent green tea, and belongs to the field of tea production. The method comprises the following tea processing steps: plucking, spreading and air drying, enzyme deactivation, tea strip tidying, shaping, down removing, sorting, and packaging. Microwave enzyme deactivation is adopted to replace the traditional roller hot air enzyme deactivation. Compared with the tea prepared by traditional enzyme deactivation, the prepared tea has better contents of active ingredients including caffeine, amino acid,and vitamin C, and better tea appearance, aroma and leaf bases. The microwave enzyme deactivation is rapid and uniform in heating, and operations are simple and easy to control, and microwave frequency and time can be properly adjusted according to the fineness and tenderness of plucked fresh tea leaves and tea leaves in enzyme deactivation. Meanwhile, the method combines the microwave enzyme deactivation and the microwa