Method for processing and manufacturing black tea

Abstract

The invention discloses a method for processing and manufacturing black tea. The method includes steps of (1), picking tea leaves; (2), withering the tea leaves under sunshine conditions; (3), withering the tea leaves in indoor environments; (4), rolling the tea leaves; (5) filling jars with the tea leaves to ferment the tea leaves, to be more specific, arranging the rolled tea leaves in the thoroughly washed earth jars with the volumes of 8-10 L, pouring cold boiled water into jar tables to seal the earth jars, arranging the earth jars in room-temperature environments at the temperatures of 21-23 DEG C and fermenting the tea leaves in the earth jars for the fermentation time of 5-8 days; (6), secondarily fermenting the tea leaves; (7), drying the tea leaves; (8), packaging the tea leaves. The method for processing and manufacturing the black tea has the advantages that characteristics of the tea leaves from Guizhou regions are reasonably utilized, the operation steps are simple, and processing can be facilitated; tender leaves of the black tea have red and uniform colors, and tea water of the black tea is smooth and red, has strong fresh aroma and light taste and is tasty and refreshing; digestion of human bodies further can be promoted by oxidation products in tea polyphenols, impairment of the stomachs of the human bodies can be prevented, and the stomachs of the human bodies can be nourished; certain sugar or milk can be added into the tea water when the tea water is about to be drunk, so that inflammation can be diminished, the gastric mucosae of the human bodies can be protected, and certain ulcer treatment effects can be realized.

Description

technical field [0001] The invention relates to the technical field of tea processing and production, in particular to a black tea processing and production method. Background technique [0002] Tea is divided into green tea, black tea, oolong tea and scented tea and other types. It can also be divided into fermented and non-fermented. Among them, black tea is fermented tea, which is relatively harmless to the stomach, and can also regulate the body's blood lipids and blood sugar, and accelerate the body's digestion. People with a bad stomach can drink more black tea. According to expert analysis, people will feel uncomfortable in the stomach when drinking green tea when they are not eating. Stronger. Fermented black tea is different, it is fermented and baked, tea polyphenols undergo enzymatic oxidation reaction under the action of oxidase, the content is reduced, and the irritation to the stomach is reduced accordingly. Therefore, black tea is a more popular tea. Gene...

AI Technical Summary

Problems solved by technology

At present, the withering step of most black tea production is to choose to wither indoors at a certain temperature, so that the tea leaves lose moisture. This kind of withering is not in place, and it is difficult to reach the withered tea leaves required for rolling, so that the produced black tea has insufficient aroma and taste. good

Fermentation is also critical to the production of black tea, especially for the tea produced in Guizhou, where the altitude is higher, the ultraviolet rays are stronger, and the rain is abundant. If this type of tea is fermented in place, it is difficult to make black tea with high taste, and even the black tea produced may deteriorate.