Fragrant black tea red-enriching technique

Abstract

The invention provides a fragrant black tea red-enriching technique. Combined with the traditional tea technology and black tea process, the technique provided by the invention has no added foreign substances in the producing process and promotes aromatic precursor, amino and sugars in the fresh leaves to be subjected to enzyme action to change and then form various aromatic substances by the processes such as sun withering, green making, rolling, red-enriching, and drying, so that the black tea has thicker fragrance; meanwhile, complex catechins such as ester type catechins which have strongbitter taste are subjected to oxidative condensation to generate theaflavin and thearubigins with thickened taste. With the adoption of the technique, the natural novel black tea products with various fragrance and mellow taste are produced without adding any flower and additive, so the production safety of tea is ensured and the industrial benefit is enhanced; the safe and healthy tea consumption concept is satisfied; the problems of single black product and way of summer and autumn are solved; and the economic benefit is improved by times than the traditional methods.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a process for aromatic black tea. Background technique [0002] Black tea production has a long history. Since the Ming Dynasty, black tea has been produced in successive dynasties. Among them, Keemun black tea and Yunnan black tea are unique black teas in my country. The development of black tea today has always occupied an important position in my country's tea domestic and foreign markets. Traditional black tea pays more attention to the quality of taste and has no obvious requirements on the aroma of tea. With the expansion of the black tea market and the deepening of consumers' understanding of black tea products, consumers' requirements for the quality of black tea are becoming more and more diverse, and the requirements for the quality of black tea aroma are also increasing day by day. The black tea products will also be loved by more and more consumers. [0003] However, in ...

AI Technical Summary

Problems solved by technology

[0003] However, in recent years, compared with teas such as green tea and oolong tea, the current black tea-related products are single and not rich enough, and the quality characteristics are not outstanding enough, and the aromatic substances contained in fresh leaves are easy to volatilize during the processing process, making it difficult to preserve the natural aroma of fresh leaves