Production technology of black tea

Abstract

The invention relates to a production technology of black tea, in particular to the technical field of the black tea. The production technology of the black tea comprises the following working procedures: green removing, twisting, piling, drying at first time, steaming, compacting, fermenting and drying 2, wherein pulp filling is carried out on a tea leaf raw material before the green removing working procedure, and the mass ratio of water to tea leaf is 6-9% in the pulp filling process; and artificially adding inoculated strains between the steaming working procedure and the fermenting working procedure, wherein the artificially inoculated strains are one or more of Eurotium cristatum, candida albican and aspergillus niger. By adopting the production technology provided by the invention,time of a fermentation technology in the production process of the black tea is reduced, production efficiency is improved, and yield of the black tea is increased; meanwhile, the problem that the traditional black tea production technology is controlled by experience and level of a tea making master worker is solved, the time for producing the black tea by utilizing the technology is short, the produced black tea has good consistency, strong taste, pure fragrance, red-yellow soup colour and brown and bright leaf edge.

Description

technical field [0001] The invention relates to the field of tea technology, in particular to the field of dark tea technology. Background technique [0002] Black tea is one of the six major teas of green tea, black tea, white tea, green tea, black tea and yellow tea, and it is also a major tea category unique to my country. Because black tea has the effects of quenching thirst, anti-radiation, anti-cancer, anti-cancer, helping sober up, promoting digestion, losing weight, delaying aging, and lowering cholesterol. However, the production cycle of dark tea, especially the fermentation process, is very long, so how to shorten the processing time, improve product quality, and increase the output of dark tea has become a major problem that plagues many dark tea manufacturers. At present, the mainstream production process of black tea mainly includes: greening, kneading, heaping, drying 1, steaming, pressing, fermentation, drying 2, the unique fermentation process of dark tea, ...

AI Technical Summary

Problems solved by technology

[0003] The invention relates to a dark tea production process, which mainly reduces the time of the fermentation process in the dark tea production process, improves production efficiency, increases the output of dark tea, and solves the problem that the traditional dark tea production process depends on the experience and level of tea masters. The production time of black tea using this process is short, the consistency of dark tea is good, the taste is rich and mellow, the aroma is pure, the soup color is yellow and red, and the bottom of the leaf is brown and bright