Organic flat tea (Houkui) and preparation technique thereof

The invention relates to an organic flat tea (Houkui) and a preparation technique thereof. The preparation technique comprises the steps of picking, spreading, enzyme deactivating, strip sorting, forming, shaping, drying and flavoring. The preparation technique particularly comprises the following steps: spreading tender and fresh bud leaves picked from an organic tea garden by 1-2cm in thicknessfor 1-2 hours; deactivating enzymes with vapor heat at 210-220 DEG C for 3-5 minutes; sorting the tea strips in a tank-type electrothermal strip sorting machine at 130-150 DEG C for 10-12 minutes; pressing the primarily flat bud leaves subjected to strip sorting at the high-temperature environment of 130-150 DEG C to obtain the flat bud leaves and extrude tea liquor out of the leaves, wherein theforming time is 6-8 minutes; sending the formed flat bud leaves into an electrothermal flat tea shaping and drying machine to continue shaping at 110-130 DEG C for 8-10 minutes; drying the tea leaves, which are shaped to about 60-70% dry, in a hot air drying machine for 6-8 minutes, wherein the temperature of the drying machine is 100-110 DEG C; and finally, sending the primarily dried leaves which are 80-90% dry into a far infrared electrothermal flavoring machine to carry out flavoring for 6-10 minutes, wherein the electrothermal temperature is controlled at 90-110 DEG C. The invention can be used for clean, mechanical and continuous production of Houkui tea.