The invention relates to a
processing technique for
black tea and belongs to the field of production of tea. The
processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and
drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out
enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the
processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller
enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in
fermentation is realized; prepared finished
black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting
aroma, faint chestnut-like
aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of
amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of
thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary
black tea; the content of
theabrownin is controlled at 3.24 to 3.91 percent, and the content of
caffeine is controlled at 1.89 to 2.78 percent;
aroma, soup color, taste,
mouthfeel and a
stomach nourishing effect of the black tea are greatly improved.