Processing method for floral black tea

Abstract

The present invention discloses a processing method for a floral black tea, and belongs to the field of tea processing methods. The processing method for the floral black tea comprises the following steps of A, drying green tea leaves in the sun, i.e., picking fresh tea leaves with one bud and one or two leaves, drying the green tea leaves in the sun until the weight of the fresh tea leaves is reduced by about 10% and the leaves slightly wither and lose luster, and taking the leaves indoor to carry out airing; B, airing the green tea leaves, i.e., airing the green tea leaves to cool the leaf temperature to room temperature; C, shaking the green tea leaves, i.e., standing the fresh tea leaves still until the leaves is cooled down, carrying out shaking three times separately, and after shaking of each time, spreading the leaves and airing the leaves for a certain time; D, stacking the green tea leaves, i.e., stacking the shaken green tea leaves in baskets or hampers for a certain time, and slightly compressing the leaves to appropriately increase the leaf temperature and enhance aroma; E, withering the leaves; F, rolling the leaves; G, fermenting the leaves at room temperature until 80-90% of tea strips change to red; and H, drying the leaves, i.e., stir-drying the leaves at high temperature using a stir dryer until the leaves are medium-dry, and baking the leaves to complete dryness using a baking dryer. The processing method can produce a floral black tea with stable quality, rich floral aroma and mellow flavor.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a processing method of floral black tea. Background technique [0002] Aroma is one of the core elements of black tea quality, and black tea with floral aroma is a treasure among black teas. However, traditional black tea processing withering, rolling, fermentation, and drying processes are difficult to obtain stable flower-flavored products due to their non-targeted processes; existing black teas have a single taste and strong tea fragrance, which cannot meet the needs of consumers. For example, existing technologies such as the Chinese invention patent application "A Processing Method for Floral-Flavoured Black Tea" with the patent number "201510129465.1" lack the stacking process after shaking the greens. Gas exchange inside and outside the leaves, thereby promoting the enzymatic oxidative degradation, transformation and hydrolysis of polyphenols, pigments and other contained substa...

AI Technical Summary

Problems solved by technology

However, the traditional process of withering, rolling, fermenting, and drying black tea is difficult to obtain stable floral fragrance products due to its non-targeted processing; the existing black tea has a relatively single taste, and the tea fragrance is not strong enough to meet the needs of consumers.

For example, existing technologies such as the Chinese invention patent application "A Processing Method for Floral-Flavoured Black Tea" with the patent number "201510129465.1" lack the stacking process after shaking the greens. Gas exchange inside and outside the leaves, thereby promoting the enzymatic oxidative degradation, transformation and hydrolysis of polyphenols, pigments and other contained substances, but often after shaken green and cool green, the enzymatic oxidative degradation, transformation and hydrolysis have not yet proceeded Completely, and the cool green time is too long, the cool green time after the third shaking can reach 10-12 hours, which affects the production efficiency; and in the drying process, common techniques such as baking are often used to prevent the tea aroma from being revealed and lasting