Process for preparing cordyceps black tea

Abstract

The invention relates to a process for preparing cordyceps black tea. The process for preparing the cordyceps black tea comprises the following steps of: performing in-coming inspection and acceptance on fresh tea leaves; selecting fresh tea leaves without deterioration, peculiar smell, pesticide residues and other impurities as raw materials; withering until the water content of the tea leaves is 45 to 50 percent at the temperature of 25 to 38 DEG C and relative humidity of 65 to 70 percent; shaking green for 2 hours by using a green-shaking machine; kneading for 1 hour by using a kneading machine; fermenting for 1 to 5 hours at the temperature of 17 to 33 DEG C and the relative humidity of over 80 percent; drying by using a drying machine at the gross fire temperature of between 100 and 110 DEG C until the water content of the tea leaves is 25 percent and drying continuously at the complete fire temperature of between 80 and 90 DEG C until the water content of the tea leaves is 5 to 6 percent; mixing the dried black tea leaves and Northern cordyceps bodies according to the ratio of the dried black tea leaves to the Northern cordyceps bodies of 4:1; and packaging the mixture to prepare the finished product. The cordyceps black tea prepared by the new process is convenient to package and transport, can effectively remove foreign flavor and obviously increases the tea polyphenol content and the amino acid content.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a process for making cordyceps black tea. Background technique [0002] Black tea belongs to the category of fully fermented tea. It is made from single buds of tea trees. It is generally refined through typical processes such as withering, rolling, fermentation, and drying. Black tea produced by traditional techniques, after rolling, the tea leaves The shape of the tea is generally kept small, but because the cell wall of the tea will be destroyed after rolling, a large amount of tea polyphenols and amino acids will be lost, and the removal of the green taste after fermentation is still not obvious enough, and the green taste is heavy after brewing, and the taste is poor. , single function and other shortcomings. Contents of the invention [0003] The purpose of the present invention is to provide a production process of Cordyceps black tea with curly and tight shape, easy to pack a...

AI Technical Summary

Problems solved by technology

[0002] Black tea belongs to the category of fully fermented tea. It is made from single buds of tea trees. It is generally refined through typical processes such as withering, rolling, fermenting, and drying. The shape of the tea is generally kept small, but because the cell wall of the