Processing method of black tea

Abstract

The invention provides a processing method of dark tea, which includes picking, washing, drying, rolling, picking up stems, removing impurities, grading, steaming, molding, low-temperature baking and packaging, and drying the tea leaves in the sun for 10-15 hours. Minutes, and then put into the kneading machine for kneading; through several times of steaming, sunlight exposure, several cycle repetitions, and then low-temperature baking to obtain the finished dark tea of ​​the present invention. The quality characteristics of the dark tea processed by the processing method of the present invention are that the shape is uniform, the color is black and oily, the color of the soup is black and yellow, bright and bright like amber, and the taste is mellow and sweet, with the fragrance of nectar, lubricated, pure taste, no bitterness, and strong aroma Long and long, the bottom of the leaf is yellow and brown evenly, durable to brew, the finished tea has various shapes and stable quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of dark 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