Ginger black tea and preparation method thereof
A production method, the technology of red ginger tea, which is applied in tea treatment before extraction, etc., can solve the problems of ginger with a strong spicy taste and difficulty in swallowing, and achieve the effect of pure and thick fragrance, bright red and bright leaf bottom, and oily color
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[0016] The present invention is realized through the following technical solutions:
[0017] 1. Selection of fresh tea leaves
[0018] To make ginger black tea, fresh leaves with better tenderness are generally used, such as one bud and one leaf or one bud and two leaves. The fresh leaves should be uniform and of the same size. Leaves, fresh leaves are placed on the withering rack, the withered thickness is less than 1.0cm, withered for 50 minutes to 1 hour, turned every 10 minutes, and the withering temperature is set at 20°C-25°C.
[0019] 2. Ginger preparation
[0020] Wash and peel the ginger, put it in a cool place to dry the water on the skin, and then cut it into small particles with a particle size of less than 0.1cm.
[0021] 3. Kneading
[0022] Put the withered tea leaves into the kneading machine and knead them for 3-4 times, put the chopped ginger into the fresh leaves according to the proportion of 30% of the weight of the fresh leaves, knead lightly for 40-50...
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