Processing method of dark raw tea

Abstract

The invention discloses a processing method of dark raw tea. The processing method is based on a conventional processing process of the dark raw tea. The processing method comprises the procedures of picking materials, de-enzyming, primarily kneading, carrying out pile fermentation, secondarily kneading and drying. The picking of the materials is strictly executed by three fresh leaves with one bud; in the procedure of pile fermentation, the piling of the primarily-kneaded leaves lasts for 12-16 hours with the leaf temperature in the primarily-kneaded leaf pile being 48-52 DEG C, and when the leaves are tawny, the coarse smell is eliminated and the fragrant flavor is generated, unpiling and deblocking are carried out for secondary kneading; in the drying procedure, the drying is carried out till the water content is 4-6% and forming the roasted flavor. Therefore, the processing method disclosed by the invention has the advantages that the problem that the contents of fluorine and rare soil in the dark raw tea exceed the standard due to coarseness of the raw materials can be effectively solved; a new product of the dark raw tea is mellow in taste, is not coarse, has the roasted flavor, can realize the instantaneous drinking of the dark raw tea, and is used for processing and pressing the raw tea materials; the produced dark raw tea is an all-new dark raw tea product.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method of black hair tea. Background technique [0002] Dark tea is one of the six major teas in my country. Heimaocha is the product of primary processing of dark tea, and black tea is the raw material of dark tea pressed tea. The traditional processing technology of Heimao tea includes picking fresh leaves, killing greens, initial kneading, heaping, re-kneading, and drying processes. The specific processing technology and technical requirements are as follows: [0003] Picking of fresh leaves: Hunan black tea production requires fresh leaves to have a certain degree of maturity and freshness, and grades are classified according to the composition of raw materials. The first-class dark tea requires 3 or 4 leaves per bud, the second-grade black tea mainly requires 4 or 5 leaves per bud, the third-grade black tea mainly requires 5 or 6 leaves per bud, and th...

AI Technical Summary

Problems solved by technology

[0017] ②The traditional hei mao tea aging process is due to the coarse and old raw materials, the aging time is long, and the degree of aging is heavy. Therefore, the product tastes rough and astringent, not mellow, and some will have distiller's grains or rancid flavor. After 1-2 years of aging , these unpleasant flavors will gradually fade away before they can be used as processing raw materials for dark tea products

Therefore, dark tea processing enterprises have to build a large number of dark tea storage warehouses and occupy a large amount of funds at the same time, which is no longer suitable for the rapid development of the dark tea industry and the large market demand for dark tea products.

[0018] ③Traditional black hair tea is dried, and the flavor of the dried product is flat; open fire drying has a smoke smell and contains carcinogens; due to the low temperature of mechanical drying, the water content of raw tea is high, and the product flavor is also insufficient

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