Processing method of black tea

Abstract

The invention relates to a processing method of black tea, and belongs to the technical field of the production of tea leaves. The processing method comprises the following steps of picking tea leaves, performing withering, performing rolling, performing shaping, performing rubification, performing fermentation, performing drying, performing aroma increasing, performing finishing, performing bagging and the like. Compared with a conventional black tea processing technology, the processing method disclosed by the invention has the advantages that the step of rubification is increased, all the working procedures particularly the working procedures of rolling, rubification, fermenting, drying and the like are unique and reasonable in parameter control, the processed black tea is fresh, mellowand rich in fragrance, the black tea is red and bright in color, golden rings are formed in tea soup, the black tea is pure in color, smooth and sweet after taste, and the black tea is good in quality.

Description

technical field [0001] The invention relates to a processing method of black tea, which belongs to the technical field of tea production. Background technique [0002] As a well-known health drink, tea has a long history. Drinking after soaking in water has the effects of strengthening the heart and diuresis. Tea is made from the tender buds of tea trees and can be divided into black tea, green tea, oolong tea, etc. [0003] Black tea belongs to fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling, fermenting, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced ; A...

AI Technical Summary

Problems solved by technology

However, the color of black tea is very closely related to reddening, fermentation and roasting, and if the process and parameters are not well grasped, the quality of the black tea produced is poor

[0004] Due to the unreasonable process and parameters of the current black tea production process, the brown color and tea feeling of the processed black tea are not ideal, which are specifically reflected in the following aspects:

[0005] 1) The thickness and time of spreading during withering are poorly controlled, which makes the quality (color) and tea taste of the tea leaves produced by withering poor;

[0006] 2) In order to directly enter the fermentation process after reddening, the color of the produced tea is not pure enough, the tea soup is not bright enough, and the taste is not sweet enough;

[0007] 3) Insufficient fermentation leads to poor tea color and insufficient mellow taste;

[0008] 4) The drying temperature control is not reasonable enough, resulting in the activity of the enzyme still exists, and the tea leaves are in the process of continuous fermentation, which greatly affects the quality of the tea leaves