Primary making process of black tea

Abstract

The invention discloses a tea machining process, and in particular relates to a primary making process of black tea. The primary making process of black tea is characterized by comprising processes of green storage, withering, rolling, deblocking, rerubbing, deblocking and sieving, fermentation, baking with gross fire, cooling and re rehumidifying and baking with sufficient fire. According to the primary making process of black tea disclosed by the invention, the existing tea making process is changed, the processes of rerubbing and baking with sufficient fire are added, and meanwhile, the crude tea is baked twice; the manufactured crude tea is more complete in appearance, extremely good in ornamental feature and optimal in quality; and the continuous production is achieved.

Description

Technical field [0001] The invention discloses a tea processing technology, in particular to a black tea initial preparation technology. Background technique [0002] Qimen black tea, a famous tea in Chinese history. The famous black tea boutique, Qihong for short, is mainly produced in Qimen County, Anhui Province. "Qihong is the most beautiful and famous, and it is the best in black tea." Qimen black tea is the best black tea and enjoys a high reputation. It is the favorite drink of the Queen and the royal family of England. Qunfang is the most", "Queen of Black Tea". [0003] The existing problems in the tea making process are as follows: [0004] 1. The fresh leaves are not evenly old and tender. The tea leaves after kneading are directly fermented. There is a difference between old and tender tea leaves. Therefore, mixing them for fermentation will increase the difficulty of fermentation and affect the quality of black tea. [0005] 2. The drying process of Maocha is relativel...

AI Technical Summary

Problems solved by technology

[0004] 1. The fresh leaves are uneven in age and tenderness. The tea leaves after rolling are directly fermented. There is a difference between the old and tender tea leaves. Therefore, they are mixed together for fermentation, which increases the difficulty of fermentation and affects the quality of black tea.

[0005] 2. The drying process of raw tea is relatively simple, and it is easy to regain moisture, resulting in dryness on the outside and dampness on the inside, so the fragrance is not mellow and dull