Method for processing high-aroma black tea

Abstract

The invention discloses a method for processing high-aroma black tea. The method comprises the procedures of tea tree fresh leaf picking, withering, rolling, fermenting and drying. Before withering, a disilicate solution with the concentration being 0.1 mmol / L to 0.3 mmol / L is sprayed to picked fresh leaves, and the solid-liquid ratio is l00 g:(1-5) ml. According to the method, the cellular damage rate during rolling can be increased, the rolling time can be shortened, it is guaranteed that the tea fermentation starting point is consistent, it is avoided that theaflavin and thearubigins are converted into theabrownin due to excessive fermentation, and the black tea made through the method is fragrant in tea soup after being brewed, strong in taste and bright in color.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of high-aroma black tea. Background technique [0002] Black tea is a kind of fully fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling, fermenting, and drying. Withering is the first process in black tea processing and is the basis for the formation of black tea quality. The water content of fresh leaves is 75%, and it drops to 40-48% after withering. During the withering process, due to the decrease of leaf cell water, the cell wall permeability is enhanced, the activity of various substances is enhanced, and the enzyme activity is increased. Kneading causes the leaf tissue to be subjected to external mechanical damage, and the leaf cells are destroyed, causing the tea juice to overflow, and various substances in the leaf are fully contacted, and the chemical reaction is more intense. At th...

AI Technical Summary

Problems solved by technology

[0003] The cell damage rate of traditional black tea is low when kneading, and the kneading time is as long as 60-120 minutes, resulting in inconsistent starting time of cell damage. Some cells are already damaged in the early stage of kneading, so they are the first to ferment, while some cells are damaged only in the late kneading period. , so the fermentation is carried out in the later stage, which leads to a huge difference in the starting point of the fermentation of the tea cells. There is a time difference of 1 to 2 hours between the cells fermented first and the cells fermented later, which leads to the prolongation of the total fermentation time of the cells fermented first, resulting in the fermentation Excessive, theaflavin is over-oxidized into theabrownin, the over-fermented leaves are dark reddish brown, the tea soup is dark and turbid, the bottom of the leaves is dark brown and not bright, the taste and aroma are weak, which greatly reduces the quality of black tea