A kind of processing method of black tea

Abstract

The invention discloses a processing method of black tea, relating to the technical field of tea processing. According to the invention, the finished product of the black tea is prepared via the working procedures of tea leaf green-making, grading, rolling, fermenting, green-removing, shaping, low-temperature baking, and purifying. Via the processing method disclosed by the invention, the high quality and the high efficiency of black tea processing, and particularly the colour, aroma, taste and shape of the black tea and the quality of tea dregs can be ensured, thus increasing the tea-making output and improving the quality of the black tea.

Description

technical field [0001] The invention relates to a black tea processing method, which can ensure the high quality and high efficiency of black tea processing, especially improve the color, aroma, taste, shape and quality of the bottom of the black tea, increase the yield of tea making, and improve the quality of the black tea. Background technique [0002] At present, the general process of black tea processing is: fresh leaves—withering—rolling—fermentation—drying—packaging—finished black tea; however, the color, aroma, taste, shape and quality of the leaves of the finished black tea are different, resulting in the quality of each batch of tea. There are differences, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and high-quality black tea cannot be produced. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of ...

AI Technical Summary

Problems solved by technology

[0002] At present, the general process of black tea processing is: fresh leaves—withering—rolling—fermentation—drying—packaging—finished black tea; however, the color, aroma, taste, shape and quality of the leaves of the finished black tea are different, resulting in the quality of each batch of tea. There are differences, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and high-quality black tea cannot be produced.