Black tea and making method thereof

Abstract

The invention provides black tea and a making method thereof, and belongs to the field of processing of tea beverage. The making method comprises the following steps of with fresh Lingyun pekoe tea leaves as raw materials, pretreating the fresh leaves with a plant aqueous extract, performing withering, performing rolling, performing fermenting, performing first-firing treatment, performing heapingand piling, and performing full-firing treatment, so that the black tea disclosed by the invention is obtained. According to the method provided by the invention, a novel black tea processing technology combining a black tea fermentation technique and a yellow tea heaping and piling technique are adopted, and through appropriate shortening of fermentation time, the content of theaflavin in finished products of the tea is increased; and besides, through the subsequent heaping and piling technique, the taste of the black tea is alcoholized. The made black tea is red and bright in tea liquid, high and durable in fragrance, mellow, sweet and refreshing in taste. The making method is simple in technological process, low in production cost and suitable for mass production.

Description

【Technical field】 [0001] The invention relates to the field of tea beverage processing, in particular to black tea and a preparation method thereof. 【technical background】 [0002] Black tea is a fully fermented tea, which is made from the young shoots of tea trees through typical processes such as withering, rolling, fermenting, and drying. As the birthplace of black tea in the world, China has a long history of production, and its products mainly include broken black tea, Souchong black tea and Gongfu black tea. There are theaflavins in black tea, the content of theaflavins in black tea is generally 0.3% to 0.5%. It has the effect of regulating blood lipids and preventing cardiovascular diseases, and has no toxic side effects. It is known as the "soft gold" in tea. Theaflavins play a certain role in the bright color and strong taste of tea soup, and are an important quality indicator for testing the quality of black tea. [0003] At present, the basic process of black te...

AI Technical Summary

Problems solved by technology

If the fermentation time is moderately shortened, the accumulation of theaflavins, an important active ingredient in black tea, will increase, but the finished tea will not taste mellow, astringent and not strong in aroma; if the fermentation time is too long, the content of theaflavins will decrease significantly, and the aroma will change. Weak and other quality defects

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