Method for processing Sichuan black tea
A processing method and technology for black tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of low quality, taste, grade and added value of black tea, and achieve the effect of fresh and refreshing taste.
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[0008] Selection of fresh leaves: Select the excellent tea tree quality of medium and small leaves suitable for making black tea, and pick single buds or young shoots with one bud and one leaf.
[0009] Withering: Spread the fresh leaves on the withering frame, the thickness of the spread leaves is 3-5cm, carry out at room temperature (23-25°C), and wither for 24 hours. The weight loss rate after withering was 22%.
[0010] Kneading: Use 6CR-40 tea rolling machine, first knead for about 2 minutes, add light pressure for 10 minutes, decompress for 2 minutes, and the kneading process is completed. When the kneading is moderate, the kneading leaves are tightly rolled, and the tea juice is fully overflowed, adhering to the surface of the tea sticks, and the tea juice overflows (from the fingers) when the tea base is held in hand.
[0011] Fermentation: Carry out on the withering frame, the temperature is controlled at 22-24°C, and the thickness of the leaf layer is 5-10cm. When ...
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