Dark tea processing method

Abstract

The invention discloses a dark tea processing method. The dark tea processing method is characterized by comprising the following steps of: (1) picking fresh leaves; (2) withering the fresh leaves; (3) then removing water; (4) then twisting for 20-25 minutes; (5) heating tea bases to increase temperature to 50-60 DEG C, then blanking the tea bases and slightly spreading, and reducing the temperature of the tea bases to 35-40 DEG C, wherein the water content of the tea bases is 60%-65%; (6) lining the tea bases by using reed leaves, cladding, and then covering by using a wet cloth for pile fermentation; and (7) drying by using a drying machine for the first time, drying by using a roasting machine for the second time, drying by using the drying machine for the third time, and spreading for airing after drying every time. The dark tea processed by the dark tea processing method disclosed by the invention has the advantages of uniform and strip-shaped outline, jet-black and lubricating color and luster, golden and bright soup color similar to amber, mellow and sweet flavor, rich fragrance, fruit honey aroma, yellow brown and uniform leaf base, stable quality and drinking safety and is a high-quality loose dark tea with unique style.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method. Background technique [0002] The raw material for dark tea production comes from the fresh leaves of tea trees. It is one of the comprehensive industries that carry out economic activities such as planting tea, making tea, and selling tea in order to obtain beverage tea leaves. Dark tea is an important production branch in the tea industry economy. Throughout the ages, black tea has been a favorite drink of people. As early as in the Shennong era more than 2000 BC, there was a legend that "Shennong tasted a hundred herbs, met 72 poisons every day, and solved it in full swing". By the Tang Dynasty, tea had developed into a common drink that was "indispensable for every day". With the development of modern science, hundreds of chemical substances have been found in black tea. Among these substances, some can increase human nutrition, such as protein, ami...

AI Technical Summary

Problems solved by technology

However, most of the traditional dark teas are loose in shape, low in aroma and flat in taste, even over-stacked, sour and sour, and lacking in quality, and sometimes have defects and deficiencies in food safety issues