Processing method for black tea

Abstract

The invention discloses a processing method for black tea. The method comprises the following nine steps of: fresh tea picking, deteriorating, moderate rolling, fermenting, initial drying, initial packed rolling, re-drying, secondary packed rolling and drying. The initial drying, the initial packed rolling, the re-drying and the secondary packed rolling have the effects that the leaf temperature of the tea is raised through the procedure of initial drying, the molecular structure of the materials contained in the tea is incompact, the rolling cohesiveness and the plasticity of the leaf are reinforced for facilitating the rolling and roping. Leaf cells can be further rubbed through the initial packed rolling, tea juice is squeezed out to be adhered to the leaf surface, nonenzymatic oxidization is reinforced and tea soup is thickened. The secondary packed rolling is to continue to squeeze out the tea juice in the tea cells to be adhered to the leaf surface and make black and lubricated colour, and the materials are converted through a thermalization effect in order to improve the tea soup. The black tea prepared by using the method disclosed by the invention has black, bright, lubricated, even and orderly cords, mellow and sweet taste, brilliant and bright soup colour and natural lotus smell and honey taste.

Description

Technical field [0001] The invention involves a processing method of a tea leaf, which is specifically a processing method of black tea. Background technique [0002] Black tea tea produced by traditional craftsmanship is reddish -brown and rough, and the fermentation and maturity effect of tea are poor. The internal quality contains a lot of low -melting spots such as enzymatic oxidation (fermentation), which makes the taste and aromaWith a more heartbroken green gas, commonly known as dry potato vines, the sullen aroma, the quality is slightly refreshing and mellow. Invention content [0003] The technical problem to be solved by the present invention is to provide a processing method of black tea, so that the made black tea stripes are loud and bright, bright and bright, mellow and sweet. [0004] The present invention solves the above technical problems with the following technical solutions: [0005] The processing method of black tea in the present invention includes the f...

AI Technical Summary

Problems solved by technology

[0002] The black tea produced by traditional techniques has a reddish-brown, withered and rough appearance, poor fermentation and aging effects, and the inner substance contains more low-melting aromatic aldehydes and other substances produced under enzymatic oxidation (fermentation), which make the taste and aroma It has a relatively strong grassy smell, which is commonly known as the dull aroma of dried potato vines, and the quality is slightly less refreshing and mellow