Production method of black tea

Abstract

The invention discloses a production method of black tea. The method comprises the following steps of: firstly, selecting and picking green leaves at gaps of a tree with strong buds, fat leaves and ripe fruits, wetting and washing the green leaves with drink water till the surfaces of the green leaves have no heat feeling when the green leaves are touched by the hand, uniformly paving the green leaves for carrying out air drying processing, and thermally twisting the green leaves after the air drying processing for more than 60 minutes under the temperature of 20-30 DEG C and relative humidity of 80-85%; carrying out fermentation treatment on the green leaves after thermal twisting for more than 30 hours under the temperature of 20-22 DEG C, and immediately carrying out manual pot heatingon obtained tea leaves after the fermentation process; and finally, drying the tea leaves obtained through manual pot heating under the temperature of 80-90 DEG C, placing the dried tea leaves in a light-shading room under the temperature of 18-22 DEG C for opening the tea leaves, and obtaining the target product, wherein the time consumed for opening the tea leaves is more than 30 days. The black tea produced by adopting the technology of the invention has black and soft color, the leave bottoms are red and bright, the soup is red and bright, the astringency is strong, and all the color, fragrance and flavor are complete.

Description

technical field [0001] The invention relates to a production method of tea, in particular to a production method of red snail black tea, which belongs to the field of tea processing. Background technique [0002] Tea is one of the three major beverages in the world. In my country, tea is called "national drink". Thousands of years of precipitation have made my country's tea culture have a long history and enjoy a high reputation in the world. In recent years, tea culture has become more and more intense. Tea is not only a drink, but also a kind of culture. Through tea tasting, you can appreciate the quality of tea, enjoy the reverie and the fun of drinking tea. In the world, the annual consumption of black tea accounts for about 80%. In recent years, the black tea exported by my country has also gradually increased. However, due to insufficient raw materials and processing techniques, the quality of many black teas cannot be stably controlled. When tea soup is formed, the ...

AI Technical Summary

Problems solved by technology

However, due to the lack of raw materials and processing technology, the quality of many black teas cannot be stably controlled. When forming tea soup, the color is dark and the taste is jerky, which is difficult to meet the needs of daily consumption.