Processing method of black tea

Abstract

The invention provides a processing method of black tea, which comprises the steps of picking, washing, baking-sunning, rolling, stalk picking, impurity removal, classification, steam-sunning, shaping, low-temperature baking and packing. Tea leaves are sunned for 10-15min in the sun, and then put into a rolling machine for rolling; evaporation to dryness and sunshine insolation are performed for several times; circulation and repetition are performed for several times; the low-temperature baking is performed; the finished black tea is obtained. The black tea processed by the processing method has the characteristics that the black tea is regular in shape, jet black and fat-liquoring in color and lustre, black yellow, bright and amber in brewed color and lustre, mellow and sweet in taste, nectar-fragrance, smooth, pure in flavor, bitter-free, rich and lasting in fragrance, yellow brown and uniform in leaf bottom, durable, diversified in shape, and stable in quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of black tea. Background technique [0002] There are hundreds of chemical substances in black tea, such as proteins, amino acids, vitamins and other substances that can increase human nutrition, as well as substances that can prevent diseases such as tea polyphenols, caffeine, lipopolysaccharides, etc. With the effect of reducing fat and losing weight, dark tea has become the development direction of the tea industry. [0003] At present, the basic technological process of most black tea production is greening, initial kneading, fermenting, re-kneading, and baking. For example, Chinese patent CN201110273316.4 discloses a dark tea production process, including finishing, rolling, stacking, drying 1, steaming, pressing, fermenting, and drying. Heaping is all done manually and by experience. The heaping time is long, the middle of the heap is often over...

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN201110273316.4 discloses a dark tea production process, including finishing, rolling, stacking, drying 1, steaming, pressing, fermenting, and drying. Heaping is all done manually and by experience. The heaping time is long, the middle of the heap is often over-fermented, and the edge of the heap is often under-fermented. The quality is difficult to control, resulting in the color, aroma, taste, shape and quality of the bottom of the finished black tea. , the quality of each batch of tea is different, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and no high-quality dark tea can be produced.

Most of the traditional dark teas are loose in shape, low in aroma and flat in taste, and even over-mugged, sour and sour, and lacking in quality, which poses a great food safety hazard