Preparation process for black tea and prepared black tea
A production process and technology of black tea, applied in the field of black tea, can solve the problems of difficult large-scale agricultural production of black tea, great differences in quality of traditional production methods, and insufficient natural aroma of black tea, so as to improve non-specific immunity, shorten fermentation time, The effect of nutrition and health effects
Inactive Publication Date: 2011-07-27
GUANGDONG JINGMING TEA COMPREHENSIVE DEV
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The invention relates to a preparation process for black tea and the prepared black tea. An initial preparation process comprises the following steps of: picking fresh leaves, deteriorating, twisting, fermenting, stir-frying the leaves in a glowing pot, kneading, fumigating and baking to obtain primary tea, wherein in the fermenting process, sun-cured soybeans are added into the tea in a weight ratio of 1:(0.3-1), so that the tea absorbs the effective and beneficial ingredients of the soybeans, and the black tea has a certain nutritive value and health-care effect; and a refining process comprises: screening the primary tea, winnowing, picking peduncles out, extracting flavor by second drying and spreading uniformly to obtain the black tea serving as a finished product. The preparation process has the advantages of unique combined fragrance of integrating fruits, honey, flowers, potatoes, vegetable black, bean odor and natural bouquet as well as brewing resistance, eutrophy, health care and the like.
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