Method for making black tea

Abstract

The invention belongs to the technical field of tea making processes and in particular discloses a method for making black tea. The preparation method comprises the following steps: selecting materials, cooling green leaves, rolling, spreading out for cooling and fermenting and roasting at low temperature. According to the method for making black tea disclosed by the invention, the light-heavy-light pressurized rolling method is adopted in the rolling process, the juice is not leached, the surface texture of the tea is not damaged, and the subsequent fermentation process is promoted; fermentation of a common fermentation machine is replaced by natural cooling fermentation, polyphenol in the black tea can be fully oxidized and degraded by virtue of proper fermentation temperature and full fermentation time, effective conversion of the theaflavin, thearubigins and theabrownin is realized, and the bright red quality of the black tea is improved; and no fermentation agent is added into the whole fermentation process, and natural and pure taste of the black tea is guaranteed.

Description

(1) Technical field [0001] The invention belongs to the technical field of tea making technology, in particular to a method for preparing black tea. (2) Background technology [0002] Black tea is a kind of fully fermented tea, which is the main tea product in tea culture. Black tea includes Souchong black tea, Gongfu black tea and red crushed tea. The quality characteristics are red soup and red leaves, tight and straight appearance, dark color, rich aroma, sweet taste, and excellent quality characteristics. The preparation process of black tea directly affects its quality. In the existing black tea preparation process, the plucking standard, rolling and fermentation processes have a greater impact on the finished tea, and are key steps in the preparation of black tea. The existing kneading process mainly uses a kneading machine for ordinary kneading, and the kneading time is generally controlled at about 30 minutes, which will seriously damage the surface tissue of the t...

AI Technical Summary

Problems solved by technology

The existing kneading process mainly uses a kneading machine for ordinary kneading, and the kneading time is generally controlled at about 30 minutes, which will seriously damage the surface tissue of the tea and knead the tea juice together, which is not conducive to the subsequent fermentation process; the existing fermentation process uses a fermentation machine Ordinary fermentation, fermenting powder or fermenting agent is added to assist fermentation. These substances are added in a small amount as additives. Although they will not affect human health, they will not be eliminated by subsequent processes, and they will enter the finished tea with the preparation of tea leaves; in addition, Due to the relatively high fermentation temperature and short fermentation period of ordinary fermentation machines, it is not conducive to the full production of thearubigin, theaflavins and other fermentation products in the process. Due to the oxidation and polymerization of thearubigin and theaflavins to produce theabrownin, it is not conducive to the production of theabrownin. The transformation of theabrownin also has a direct impact, and the above factors all directly affect the quality of black tea