Red tea processing method

Abstract

The invention discloses a red tea processing method, which comprises the following steps of: withering: placing fresh tealeaves into a blowing-type withering groove to be withered; green rolling: guiding withered tealeaves into a green rolling machine to be rolled until the tealeaves turn from green to dark, the edge of each tealeaf turns red, the tealeaves are moisturized when being touched by hand, the greenness disappears and the floral fragrance spreads; kneading: guiding the green-rolled fresh tealeaves into a kneading machine to be kneaded; fermenting: filling the kneaded tealeaves after be de-blocked into a fermenting disc or a clean bamboo basket, and stopping the fermentation until floral and fruity flavor radiates; primary drying: pouring the fermented tealeaves into a single-layer drying machine to be primarily dried; re-kneading: guiding hot tealeaves into the kneading machine to be re-kneaded; re-drying: guiding the re-kneaded tealeaves after being de-blocked into the drying machine to be re-dried; sufficient drying: placing the tealeaves into a tea fragrance enhancer to be slowly dried at a low temperature; spreading for cooling: placing the dried tealeaves into a bamboo disc to be spread and cooled to the normal temperature; and screening: screening the cooled tealeaves to remove broken pieces.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method. Background technique [0002] Black tea is a common tea drink. Traditional black tea is divided into three types according to the production process: Souchong black tea, Gongfu black tea, and shredded black tea. Among them, the production process of Souchong black tea is: withering, rolling, fermenting, passing through a red pot, kneading again, and drying; the production process of Gongfu black tea is: withering, rolling, fermentation, and drying; the production process of finely chopped black tea is as follows: : Withering, kneading, kneading, fermenting and drying. Conventional black tea processing technology has long withering time, heavy fermentation, one-time rolling and drying, which are prone to quality problems such as black tea color and luster, low aroma, dark soup color, and green and astringent taste. Contents of the invention [0003] Th...

AI Technical Summary

Problems solved by technology

Conventional black tea processing technology has long withering time, heavy fermentation, one-time rolling and drying, and it is prone to quality problems such as black tea color and luster, low aroma, dark soup color, and green and astringent taste.