Processing method for black tea

Abstract

The invention provides a processing method for black tea. The processing method for the black tea comprises the following steps: picking, spreading and airing, deactivation of enzymes, kneading, fermenting, drying in the sun, secondary fermenting, moulding, low-temperature baking and packaging. The black tea is obtained by deactivating enzymes after the tea is spread and aired, then kneading for 40 to 50 minutes, fermenting in a fermenting room at 25 to 28 DEG C, drying in the sun, performing secondary fermenting, moulding, performing low-temperature baking and packaging. The black tea processed with the processing method provided by the invention has the quality characteristics that the appearance is uniform and tidy; the colour and the lustre are black and oleosus; the tea water is black, yellow, luminous, amber and bright in colour and lustre; the taste is mellow and sweet; the tea has the flavour of honey, is lubricant, pure in taste, does not have bitterness or astringency, and is thick and long in flavour; the infused leaf is brown, uniform and tidy, and is durable and soaking-resistant; the finished tea is diversified in shape and stable in quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of dark tea. Background technique [0002] There are hundreds of chemical substances in black tea, such as proteins, amino acids, vitamins and other substances that can increase human nutrition, as well as substances that can prevent diseases such as tea polyphenols, caffeine, lipopolysaccharides, etc. With the effect of reducing fat and losing weight, dark tea has become the development direction of the tea industry. [0003] Dark tea is an important local industry in the southern region. In recent years, the northern region has also developed a lot. It not only promotes the agricultural development of the tea tree cultivation industry, increases the income of farmers, but also promotes domestic sales, side sales and export sales in the commodity market. It plays an inestimable role in the prosperity of the entire national economy. Dark tea is produc...

AI Technical Summary

Problems solved by technology

However, most of the traditional dark teas are loose in shape, low in aroma and flat in taste, even over-stacked, sour and sour, and lacking in quality, and sometimes have defects and deficiencies in food safety issues

And at present, the processing and heaping of dark tea is all based on manual work and experience. The heaping time is long, the middle of the heap is often over-fermented, and the edge of the heap is often under-fermented. The quality of the leaves is different from that of the bottom of the leaves, and the quality of each batch of tea is different, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and no high-quality black tea can be produced

Most of the traditional dark teas are loose in shape, low in aroma and flat in taste, and even over-mugged, sour and sour, and lacking in quality, which poses a great food safety hazard