Method for preparing black tea
A production method and technology of black tea, applied in tea treatment before extraction, etc., can solve problems such as turbid soup color, dark leaf bottom, not fresh, etc., to achieve bright red and vivid leaf bottom, dark brown oily color, and red soup color gorgeous effect
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[0032] The present invention will be further described below.
[0033] The technical scheme that this specific embodiment adopts is: one, fresh leaf picking:
[0034] a. Pick fresh leaves after the weather has been sunny for two consecutive days. Fresh leaves should not be exposed to the sun after being picked into air-permeable rafts, bamboo baskets or bamboo baskets;
[0035] b. When containing fresh leaves, it should not exceed two-thirds of the volume of bamboo baskets, bamboo baskets or bamboo baskets;
[0036] c. If the ambient temperature is higher than 25°C, heat it up every two hours to prevent the fresh leaves in the container from being damaged by high temperature;
[0037] d. When transporting fresh leaves, handle them with care; spread them immediately after transportation, and the time from picking fresh leaves to spreading fresh leaves should not exceed 8 hours.
[0038] 2. Spread the fresh leaves to air: spread the fresh leaves on the bamboo sieve, the thickn...
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