Processing method for improving quality of purple red bud tea tree variety of black tea

Abstract

The present invention belongs to the field of tea processing and particularly relates to a processing method for improving quality of purple red bud tea tree variety of black tea. The purple red bud tea tree variety of one bud two or three fresh leaves is used as a raw material; and processes of spread-cooling, withering, rolling, "super-dry fermenting", drying, peduncle picking out, baking, etc.are conducted to obtain finished product tea. The dried tea is strong and tight in strips, has tips, and is black and oily in color and luster; tea liquid is mellow in aroma, obvious in flower and fruit aroma, mellow and sweet in taste, obvious in flower and fruit taste, orange yellow and slightly red, and clear and translucent after brewing; leaf bottoms are soft and bright; and the quality of the black tea is obviously superior to that of the black tea prepared by traditional methods. The black tea is processed by using the technology; during the manufacturing process, the controllable "super-dry fermenting" technology is used; fermentation paths are effectively changed by changing temperature and humidity factors of the fermentation to better and faster degrade anthocyanin, catechins and bitter and astringent substances, thus the processing method improves aroma and taste of the tea leaves and improves overall quality of the black tea.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method for improving the quality of black tea of ​​the purple red bud tea tree variety. Background technique [0002] In recent years, new high-flavor oolong tea varieties such as Zimudan, Jiulongpao, and Jinguanyin have been popularized and applied continuously. Researchers combined the innovative technology of black tea and used the fresh leaves of these varieties to process them into floral-flavored black tea products, which not only improved the quality of black tea, but also made floral-flavored black tea a new favorite in the market. [0003] Traditional Gongfu black tea production includes picking fresh leaves, withering, rolling, fermentation at medium temperature and high humidity, initial baking, re-baking, sorting, and baking. Using traditional Gongfu black tea technology to process fresh leaves of purple red bud varieties such as purple peony, J...

AI Technical Summary

Problems solved by technology

Using traditional Gongfu black tea technology to process fresh leaves of purple red bud varieties such as purple peony, Jiulongpao, and Jinguanyin, while improving the quality of black tea products, there are still quality defects such as insufficient fragrance of tea soup, heavy bitter taste, etc., which seriously affect its market expansion.

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