Special dark tea processing method

Abstract

The invention discloses a special dark tea processing method, which comprises the following steps: carrying out water-removing, rolling, primary drying, constant-temperature pile fermentation, autoclaving and aging on purple buds and leaves of tea trees to obtain dark tea, wherein the constant-temperature pile fermentation solves the problems of sour taste caused by excessive pile fermentation andgreen and astringent taste caused by insufficient pile fermentation, so that tea polysaccharides in the purple bud leaf finished product tea are effectively increased, and the taste, aroma and colorare obviously improved; after being aged for about half a year, the soup is thicker, has an aged flavor and has special fragrance. According to the invention, a purple bud leaf product, namely the special dark tea, is developed, the purple bud leaf raw material is fully utilized, the waste of the raw material in summer is avoided, the method has important significance for increasing the income oftea growers and adjusting the tea industry structure, and the innovation of the tea industry and health-care industry fusion mode is promoted.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of characteristic dark tea. Background technique [0002] The formation and accumulation of purple buds and leaves of tea trees are closely related to the growth environment of tea trees. The green tea production in southwestern Guangxi from May to August can reach more than 40% of the annual output. Staged purple buds and leaves, some tea trees sprout and grow faster and are easy to form purple buds and leaves, and their anthocyanin content is higher. [0003] In the past, the tea made from it tasted bitter and of poor quality in summer, so it was not picked in the way of growing awnings. In recent years, with the deepening of scientific research, the medical and health functions of anthocyanins, the main component of the purple buds and leaves of tea trees, have been discovered. was gradually proven. Anthocyanins are a kind of water-solu...

AI Technical Summary

Problems solved by technology

[0003] In the past, the tea made from it in summer was bitter and astringent, and the quality was not good, so it was not picked in the way of growing awnings. In recent years, with the deepening of scientific research, the health care function of anthocyanins, the main component of tea tree purple buds and leaves, has been discovered. been gradually proven