A processing method for improving the quality of purple red bud tea tree variety black tea

Abstract

The invention belongs to the field of tea processing, and specifically relates to a processing method for improving the quality of black tea of ​​a purple-red bud tea tree variety. It uses the fresh leaves of one bud and two and three leaves of the purple-red bud tea tree variety as raw materials, and is cooled, withered, kneaded, and "super-dried" Fermentation", drying, picking stems, roasting and other processes to obtain finished tea. Its dry tea leaves are fat and tight with front seedlings, and the color is black and oily; after brewing, the tea soup has a strong aroma, and the aroma of flowers and fruits is mellow and sweet, and the taste of flowers and fruits is obvious. , the quality is obviously better than black tea made by traditional methods. Black tea is processed by the technology of the present invention, and the controllable "ultra-dry fermentation" technology is adopted in the production process. By changing the temperature and humidity factors of fermentation, the fermentation path is effectively changed, and the anthocyanins and catechins in the tea are degraded better and faster. and other bitter and astringent substances, thereby improving the aroma and taste of the tea, and then improving the quality of black tea as a whole.

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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