Processing method of golden peony Congou black tea

Abstract

The invention discloses a processing method of golden peony Congou black tea, belonging to the technical field of tea processing. The processing method comprises the following steps: sunning picked tea green leaves; then rocking green leaves for two times, and airing fresh leaves between the two times of rocking procedures; firstly, withering by adopting hot air with the temperature of 30 to 32DEG C in a withering trough, reducing the temperature of hot air to be 26 to 28DEG C and then withering; after the withering is finished, stopping heating before withering leaves are taken out of the withering trough, and reducing the temperature of the withering leaves to room temperature; rolling; fermenting at three stages, wherein at the first stage, the fermentation temperature is 34 to 35DEG C, and the time is 4 to 5 minutes; at the second stage, the fermentation temperature is 25 to 28DEG C, and the time is 3 to 4 hours; at the third stage, the temperature is 20 to 25DEG C, and the time is 1 to 2 hours; finally, drying, and baking to increase aroma. The golden peony Congou black tea prepared by the processing method disclosed by the invention is excellent in quality; the tea has the advantages of strong, tight and uniform appearance, black color, lubrication, fineness, strong aroma, significant fragrance, fresh, mellow and smooth taste, and red and bright color; a bowl edge is provided with a gold ring; infused leaf is fat, tender, red and bright.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Golden Peony Gongfu black tea. Background technique [0002] Black tea is one of the six major teas in China. It is a fully fermented tea with red water color and leaf bottom. Black tea includes Gongfu black tea, black crushed tea and Souchong black tea, but their production process is similar. Generally, the processing process of black tea includes withering, shaking, rolling, fermentation and drying. According to its processing method and tea shape, black tea is generally divided into: Souchong black tea, Gongfu black tea, red crushed tea and black tea. [0003] The efficacy of black tea is extremely rich, it is rich in carotene, vitamin A, calcium, phosphorus, magnesium and other nutrients, black tea can help gastrointestinal digestion, promote appetite; black tea also has diuretic effect, for people with edema, drinking black tea can also It ca...

AI Technical Summary

Problems solved by technology

[0004] Due to the existing black tea processing technology, although black tea can achieve the effect of shaping and enhancing aroma, no matter it is Souchong black tea, Gongfu black tea, or black crushed tea and black tea, the gloss of the tea leaves is low and dull. Often accompanied by strong bitterness and astringency, the fragrance is relatively light. Generally, the tea soup will be colorless and fragrant after three brews.