Novel black tea production process

Abstract

The invention relates to a novel black tea production process. In a withering step, fresh tea leaves are spread by the thickness of less than 3cm, and are withered for 10-12 hours at the room temperature of 25 DEG C; in a rolling step, the fresh tea leaves are naturally put in a rolling device, the distance between the top of the fresh tea leaves and a rolling lid ranges from 3cm to 5cm, and the rolling is in accordance with a light-heavy-light pressing principle; in a fertilization step, the tea leaves are spread by the thickness of 10cm, and are fermented for 6 hours at 35 DEG C and with relative humidity in the range from 75% to 80%; in a drying step, the tea leaves are dried for three times. The novel black tea production process has the advantages that by virtue of the process improvement of the four steps, the effect of removing sour and astringency of black tea is achieved, the dry tea has ruddy color and obvious golden tips, tea soup is red and bright and is fresh and rich in aroma as well as strong, fresh and brisk in taste, the leaf bottom is evenly red, tender and bright, and moreover, the tea is stable in quality and unique.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a novel black tea production process. Background technique [0002] At present, the sour and astringent taste of black tea produced by traditional technology cannot be removed generally, and the production technology is backward. All links are completely controlled by manual control, and the operation based on experience lacks scientific technical conditions and means, so it is difficult to improve and stabilize product quality. The withering and fermentation steps under the traditional process are completely dependent on natural conditions, and cannot achieve constant temperature and humidity conditions. The rolling process only controls the time and does not have a specific pressure method, which cannot fully achieve the ideal degree of fresh leaf rolling. Now no one is concerned about these The production and processing links have been researched and improved. Content...

AI Technical Summary

Problems solved by technology

[0002] At present, the sour and astringent taste of black tea produced by traditional technology cannot be removed, and the production technology is backward. All links are completely controlled by manual control. The operation is based on experience and lacks scientific technical conditions and means, so it is difficult to improve and stabilize product quality.

The withering and fermentation steps under the traditional process are completely dependent on natural conditions, and cannot achieve constant temperature and humidity conditions. The rolling process only controls the time and does not have a specific pressure method, which cannot fully achieve the ideal degree of fresh leaf rolling. Now no one is concerned about these The production and processing links have been researched and improved

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