Black tea making process

Abstract

The invention discloses a black tea making process which comprises the following raw materials: 85-90 parts of Wuyishan lapsang souchong black tea, 10-15 parts of dried lemon pieces and 0-5 parts of ice cubes. The black tea making process has the beneficial effects that black tea raw materials and making processes are strictly selected, together with a unique black tea infusing making method, original effects of nourishing and protecting stomach, preventing decayed teeth, invigorating stomach and regulating intestines to help digestion, retarding aging, reducing blood sugar, blood pressure andblood fat, preventing cancer, preventing radiation, and the like, of lapsang souchong black tea are ensured, and in addition, the lapsang souchong black tea is slightly red and clear in color, is sweet and slightly sour, is very tasty in addition to a life maintenance effect, has the green sour of lemons, and ensures the mellow taste of black tea.

Description

technical field [0001] The invention discloses a production process of black tea and belongs to the technical field of tea product preparation. Background technique [0002] Black tea, English is 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 . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Among the black tea varieties in my country, Keemun black tea is the most famous and the second largest tea in my country. [0003] Traditional black teas are all fermented teas, brewed alone tastes bitter and astringent, which can only cater to the tastes of a small number of people, and the traditional bla...

AI Technical Summary

Problems solved by technology

[0003] Traditional black teas are all fermented teas, brewed alone tastes bitter and astringent, which can only cater to the tastes of a small number of people, and the traditional black tea is not prepared properly. If it is brewed with boiling water at 100 degrees Celsius, the tea soup will easily turn yellow at high temperatures, and the tea Caffeine is easily leached out, the taste becomes bitter, and vitamin C is destroyed in large quantities, which affects the efficacy of black tea itself