Making process of rhododendron black tea

Abstract

The invention discloses a making process of rhododendron black tea. The process comprises the following operation steps of picking, withering, rolling, sterilizing infectious microbes, fermenting, steaming tea leaves, aroma enhancement, pre-drying tea leaves, and baking the tea leaves to fix aroma. The improvement is that sterilization of infectious microbes before fermentation ensures rapid growth of kombucha in the fermentation process, and after fermentation, steaming of tea leaves ensures that fermentation is terminated in time and lipid aroma precursor substances are converted more on one hand, and on the other hand, formed amino acids and soluble sugar components are reserved as much as possible; after the tea leaves are steamed, then the tea leaves are immediately subjected to aroma enhancement by adopting a freeze-drying process, so that the rhododendron aroma is more naturally combined with the tea leaves, the aroma is natural and lasting, and the black and oily strip shape of the black tea is not damaged to the greatest extent. The prepared black tea is good in quality, black and oily in appearance, natural and lasting in fragrance, has the unique aroma of rhododendron, red, uniform and bright in soup color, mellow in taste and sweet in aftertaste, and the variety and content of aroma components are remarkably increased.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a production process of rhododendron black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from the young buds and leaves of tea trees through typical processes such as withering, rolling, fermentation, and drying. 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 , have the common characteristics of "red soup and red leaves". The representative black teas in my country are: Keemun black tea known as the "hero among teas", Yunnan black tea known as the "star among teas", and Yingde black tea known as the "rising star". Black tea has the characteristics of mildness, health, stomach, and beaut...

AI Technical Summary

Problems solved by technology

The scented tea processed and prepared by the prior art has inconspicuous floral scent and is easy to lose, and the storage time is short. For this reason, unscrupulous vendors add essence to the tea, but this will cause the tea scent to be unnatural and affect people's health at the same time.