Processing method of twisted old-leaf black tea

Abstract

A processing method of twisted old-leaf black tea includes the steps of picking fresh leaves, withering the fresh leaves, rolling the fresh leaves, treating the rolled leaves, fermenting the rolled leaves, primarily baking the leaves, enhancing health function and drying to obtain finished products. Single ripe fresh leaves are used as raw material, procedures of continuously processing and rolling for multiple times, treating the rolled leaves and enhancing the health function are adopted in the processing process of the old-leaf black tea, complete strip of the leaves is kept without breakage, contents of the old-leaf black tea are converted, soluble substances are increased, and the old-leaf black tea which can be made into soup with sweet fragrance, orange and bright color and fresh taste is finally formed.

Description

technical field [0001] The invention relates to a processing method of black tea, in particular to a processing method of strip-shaped old-leaf black tea. Background technique [0002] Old-leaf black tea is made from mature single fresh leaves according to the black tea processing technology. [0003] Black tea is a mainstream product in the international tea market. It has a strong aroma and a fresh and mellow taste, and is favored by consumers from all over the world. In recent years, the "black tea craze" that has sprung up suddenly in China is in the ascendant, and the high-end black tea market represented by Jin Junmei has become popular, and the supply is in short supply. Middle and low-grade black teas occupy the main part of black tea production. Because of their extensive production process, especially old black teas generally have shortcomings such as loose cords, low aroma, and weak taste, which lead to no one caring for consumers. The price of black tea made fr...

AI Technical Summary

Problems solved by technology

However, the remanufactured black tea is black crushed tea, and there are few reports on how to improve the quality of bar-shaped old-leaf black tea and enhance the competitiveness of bar-shaped old-leaf black tea from the processing technology.