Processing method of cold-water-brewed bagged black tea

Abstract

The invention discloses a processing method of cold-water-brewed bagged black tea, and fills the gap in the prior art, i.e., the processing method of the cold-water-brewed bagged black tea does not exist in the prior art. The processing method of the cold-water-brewed bagged black tea is characterized by comprising the following steps: carrying out crushing after the steps of withering, rolling, fermenting and drying; carrying out microwave sterilizing; and carrying out late-stage aroma improving by using far infrared ray. The processing method of the cold-water-brewed bagged black tea has the following advantages: the step of soaking is carried out by using cold water, namely the black tea packed in a heat-sealed tea filter paper bag is put into a container containing the cold water, and the container is shaken for several times with the cap tightly closed , so that tea water with red and bright color and luster can be rapidly soaked out in 3-5 minutes; and the prepared tea water is durable and mellow in tea-leaf fragrance, and has original sweet, refreshing and mellow tea-leaf flavor. Unique 'mellow, strong and fresh' qualities of the black tea are presented by using the processing method, so that the processing method has the functions of making the cold-water-brewed bagged black tea 'lower in caffeine extract rate, reduced in bitter and astringent tastes as well as smaller in irritations to the stomach' compared with hot-water-brewed black tea. The brewed black tea is mellow, delicious and sweet in taste. The processing method thoroughly solves the common problems of bitter and astringent tastes of the tea water caused by high tea polyphenol and caffeine contents of fine varieties of tea leaves from large-leafed tea trees which are commonly used as tea leaves suitable for black tea preparation.

Description

technical field [0001] The invention is a processing method of tea leaves in the international patent classification, in particular a processing method of cold water bagged black tea. Background technique [0002] In the prior art, the processing methods of tealeaves include withering, rolling, fermenting, drying, and finally packaging into finished products. In the actual processing of tea leaves, there are only slight differences in the specific processes of each processing link in the prior art, and each has its own merits. Their appearance does provide numerous processing methods for the processing of tea leaves and provide users with better beverages. . But because there is no black tea that can be brewed with cold water since ancient times, people can only use boiling water to brew it when drinking black tea, and it has been used until now. This is for fast-paced, frequent activities, high-efficiency political circles, senior management and decision-making white-coll...

AI Technical Summary

Problems solved by technology

Therefore the blank place in the prior art is: the method for processing cold-brewed black tea still does not have