Preparation method of iced fresh black tea

Abstract

The invention discloses a preparation method of iced fresh black tea. The preparation method of the iced fresh black tea is characterized by comprising the following process steps: picking fresh tea leaves, carrying out withering, carrying out rolling, carrying out fermentation, carrying out vacuum packaging, and carrying out quick-freezing. The iced fresh black tea prepared by the preparation method disclosed by the invention is transported and consumed in wet state, compact, tender and uniform in appearance, copper-red and bright in color and luster, liable to produce mellow natural flower and fruit fragrance with sweet aroma when being brewed, and strong in perfume; and tea soup of the iced fresh black tea is free of sour or astringent taste, palatable, refreshing and capable of promoting secretion of saliva or body fluid. For long-time high-temperature drying is saved or only performed for a very short period of time, the iced fresh black tea mainly has flower and fruit fragrance compared with dries black tea which mainly has sweet aroma; moreover, relatively many nutrients are retained for the iced fresh black tea.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to iced fresh black tea and its processing technology. Background technique [0002] Black tea is one of the six major teas in my country. It is mainly produced in Guangdong, Anhui, and Yunnan provinces. It is loved by consumers for its sweet, floral, fruity, and nectar aromas formed by fermentation during processing. The soup is bright red and mild. . Since ancient times, black tea has been circulated and tasted in the market in a dry form. For a long time, in the processing of black tea, the same tea-making raw materials in different seasons are adopted, and the same processing method is adopted. The products produced are sold in the market. The price of pure summer tea is several times or even ten times higher. It can be seen that to reflect the quality of black tea, the first is the concentration of taste alcohol, the second is the type and level of aroma, and the thi...

AI Technical Summary

Problems solved by technology

[0003] During the processing and fermentation of black tea, the polyphenolic compounds in the leaves will undergo oxidative polymerization due to enzymatic reactions, especially when the fermentation temperature is high, the time is long, the cooling of the basket is not turned over in time, or the fermentation environment is insufficient in oxygen, often resulting in black tea being processed. During the process, the aroma is low and miscellaneous, the soup color is dark red or even cloudy, the taste is weak, and pantothenic acid lacks freshness

Moreover, during the processing and drying process, when the fermented leaves just enter the dryer, the enzymatic action in the leaves will accelerate the reaction in a short time due to the instantaneous temperature rise when the fermented leaves enter the dryer, and quickly decompose some amino acids and polysaccharides, especially during the drying process. The medium temperature is too high, the time is long, and the cooling time is not timely. Although the dry black tea smells roasted and fragrant, the inner aroma lacks floral and fruity aromas, and the taste lacks freshness, resulting in uneven quality of black tea in the entire tea area, affecting Consumers' evaluation of black tea in this region

That is to say, during the fermentation and drying process of black tea, many polyphenolic compounds, amino acids, polysaccharides and other organic compounds will be decomposed through the enzymatic reaction in the leaves, which cannot guarantee the freshness of black tea and the fragrance of flowers and fruits.