A kind of preparation method of black tea

Abstract

The invention belongs to the technical field of tea making technology, and particularly discloses a method for preparing black tea. The preparation method includes the steps of material selection, airing, rolling, spreading and drying, and low-temperature baking. The rolling process in the black tea preparation method of the present invention adopts a "light-heavy-light" pressurized rolling method to ensure no juice leaching and no damage to the tea leaves. The surface texture is more conducive to the subsequent fermentation process; natural air-drying fermentation is used instead of ordinary fermentation machine fermentation, suitable fermentation temperature and sufficient fermentation time can fully oxidize and degrade polyphenols in black tea, and realize theaflavins, The effective transformation of thearubigin and theabrownin improves the quality of black tea; the whole fermentation process does not add any leavening agent, which ensures the natural purity of black tea.

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