Method for preparing black tea by using wild ancient tea trees

Abstract

trees. The preparation method comprises the following operation steps that 1, tea leaves are picked according to the standard of one bud and one leaf; 2, the deterioration mode is temperature control deterioration; 3, rolling is performed; 4, the fermentation mode is oxygen introducing fermentation, and the fermentation time is 2-3 hours; 5, the primary drying temperature is 110-120 DEG C, and the dryness of the tea leaves is 70%-80%; 6, the secondary drying temperature is 80-90 DEG C, and the dryness of the tea leaves is 90%-95%; and 7, the flavor raising mode is low-temperature long-time flavor raising, the temperature is 50-60 DEG C, and the time is 5-10 hours. The wild ancient tea tree black tea prepared with the method is tight and thin in trabes in appearance, the color is oily and moisture, the fragrance is sweet, and the taste is sweet and mellow.

Description

technical field [0001] The invention relates to a method for making black tea, in particular to a method for making black tea with fresh leaves of wild ancient tea trees. Background technique [0002] Southwest China is the origin of tea trees, and Guizhou is known as a treasure house of tea tree germplasm resources because of its unique natural geography. Wild ancient tea trees refer to wild ancient tea trees and their communities distributed in natural forests, semi-domesticated artificially cultivated wild tea trees, and ancient tea gardens (forests) that have been artificially cultivated for more than 100 years; ancient tea trees mostly grow in places with fresh air and high-quality soil. Territory, which has natural health benefits, has become a pet in the tea market. Because the roots of wild ancient tea trees go deep into the soil, it is more conducive to absorbing nutrients from the deep underground soil and converting them into nutrients. Therefore, the ancient t...

AI Technical Summary

Problems solved by technology

[0003] However, the existing black tea processing technology has a long fermentation time, and if the black tea fermentation time is too long, it will easily cause the quality of black tea to "sour" and affect the quality of black tea; the traditional black tea processing and fermentation process takes 7-10 hours, which is labor-intensive and expensive.