Processing method of natural flowery black tea

Abstract

The invention relates to a processing method of natural flowery black tea, wherein the method comprises the following steps: raw material harvesting, fresh leaf tedding, rocking, withering, rolling, fermentation, initial drying, modeling, re-drying and incense increase, packing and warehousing and the like. The processing method of the natural flowery black tea breaks through conventional fermentation process conditions, and mainly takes external heat as the principal thing and does not take an inherent idea of the oxygen concentration in a fermentation environment into account; the fermentation and drying processes are improved, and process parameters are regulated, so the black tea finished product prepared by the processing method has tight and straight shape strips, and has the advantages of pitch-black and oily color and luster, red bright liquor color, natural and lasting flowery fragrance, strong and mellow taste, strong internal aroma, and bright tea soup color; brewed tea liquor has the advantages of good color, aroma and taste, mellow and lasting fragrance, and unique taste; the product quality grade is high, and the black tea can satisfy increasingly high taste demand of consumers.

Description

technical field [0001] The invention belongs to the technical field of black tea preparation processing, and in particular relates to a processing method of natural floral-flavor black tea. Background technique [0002] Black tea is one of the six major teas, and it is also the tea with the largest production volume in the world. The production and processing of black tea goes through four main processes: withering, rolling, fermentation and drying. Fermentation is the key process to form the quality characteristics of black tea. Its purpose is to promote the enzymatic oxidation of tea polyphenols in fresh tea leaves to produce theaflavins, Black tea characteristic components such as thearubigin. At the same time, during the fermentation process, a large number of aroma components are produced. At the same time, drying is the last process in the black tea processing process. It is not only a simple process of losing water and fixing quality, but also an important process f...

AI Technical Summary

Problems solved by technology

At present, the drying of Gongfu black tea in my country is basically drying at low temperature for a long time. This baking method is not only inefficient, but also the aroma of black tea is basically only honey, which is a typical sweet aroma. The aroma and taste of black tea need to be further improved.

[0003] With the continuous enhancement of people's health awareness and the gradual improvement of consumption concepts, tea as a drink, the return of its most fundamental characteristics, puts forward higher requirements for the quality of black tea. The characteristic "delicious, good-smelling" affordable black tea will be more and more favored by experts in the industry and consumers. The finished products are uneven. When forming tea soup, the color is dark, the taste is jerky, and the taste is flat. After brewing, the soup color is dark and turbid, and the bottom of the leaves is red and dark. It is difficult to meet the needs of daily consumption.

Not only affect the appearance of tea, but also affect the internal quality of the product