Making method of black tea cakes

Abstract

The invention provides a making method of black tea cakes, and belongs to the technical field of black tea making methods. The making method of the black tea cakes adopts fresh tea tree leaves suitable for making black tea as a raw material comprises the following steps: picking fresh leaves, wilting, rolling, fermenting, passing through a red pan, pressing to form cakes, drying, storing, and re-drying to make finished black tea cakes. The making method provided by the invention overcomes the defects of light taste, low and bored smell, dark soup color, insufficient concentration, poor convergence and unfavorable quality stability after long-time storage of traditional technologies, all the steps are technologically improved, and all the steps are accurately grasped and mutually cooperate, so uniform fermentation, bronzed leaf bottom, mellow and fresh taste, strong and lasting fragrance, red and bright soup color and strong convergence of the Tongbai black tea cakes made in the invention are effectively guaranteed, and the quality of the Tongbai black tea cakes is obviously improved.

Description

technical field [0001] The invention belongs to the technical field of black tea making methods, and in particular relates to a method for making black tea cakes. Background technique [0002] As the hometown of tea, China is the birthplace of black tea. Black tea is a fully fermented tea, which originated in Lapsang Souchong in Wuyi Mountain, Fujian Province, and has a history of more than 400 years. The quality characteristics of black tea are "red soup and red leaves". The tea making technology aims to destroy chlorophyll, promote the oxidation of polyphenols, and make them form colored substances such as theaflavins and thearubigins. Theaflavins and thearubigins in black tea have many functions such as anti-tumor, anti-virus, anti-mutation, and inhibition of pathogenic bacteria, as well as "refreshing the mind, eliminating fatigue, promoting body fluid and clearing heat, quenching thirst and relieving heat". The main components of black tea taste are the oxidation prod...

AI Technical Summary

Problems solved by technology

On the basis of the existing technology of withering, rolling, fermenting, initial drying, and re-drying of black tea, the patent application number 201410347076.1 provides a method for processing orchid-flavored black tea with fresh leaves of summer and autumn tea. Fresh tea leaves are used as raw materials, and the process technology of orchid aroma formation is integrated, including the methods of drying green, cool green, shaking green, initial kneading, fermentation, initial drying, re-kneading, and re-drying. This method is aimed at summer and autumn tea. Due to the low utilization rate of fresh leaves, poor quality, and no characteristic aroma, the innovative technology makes the black tea produced have tight knots, dark color, bright red and yellow soup after brewing, smooth taste, and long orchid fragrance. Quality characteristics