Preparation method of xanthoceras sorbifolia black tea

Abstract

The invention relates to a preparation method of xanthoceras sorbifolia black tea. The method comprises the following steps that 1, water removal is carried out, a machine is adopted for water removal, when the pot temperature reaches 280 to 300 DEG C, 5 to 10kg of xanthoceras sorbifolia fresh leaves are put into a pot, the pot temperature is regulated according to the moisture content of the fresh leaves for carrying out stuffy stir-frying or shaking stir-frying, and the xanthoceras sorbifolia leaves can be taken out from the pot after the water removal is carried out for 1 to 3 minutes; 2, primary kneading is carried out, a kneading machine is adopted, the rotating speed of the kneading machine is 40 to 60 revolutions / minute, the kneading time is 10 to 30 minutes, and kneading can be completed after the xanthoceras sorbifolia leaves become strips or the skin drapes; and 3, pile fermentation is carried out, the primarily kneaded tea base is immediately piled up without treatment, the piling height is about 0.7 to 1.2m, a heat insulation cotton cover is covered, the room temperature is maintained at 25 DEG C to 32 DEG C, the relative humidity is maintained at 75 percent to 90 percent, the piling up lasts 24 to 36 hours, water beads can occur on the surfaces of the tea base, the leaf color is changed from dark green to yellow brown, the tea base has slight vinasse flavor or sour flavor, the hand can feel the heat after extending into the tea pile, the stickiness of the tea groups is reduced, and the processing is completed after the tea groups can be scattered after being hit. The method provided by the invention has the characteristics that the method is simple, and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and relates to a preparation method of Wenguan black tea. Background technique [0002] At present, the existing black tea preparation method includes five steps: finishing, initial kneading, stacking, re-kneading, and baking; the finishing method is manual. The disadvantage of manual finishing is that it requires the experience of the production staff and is not easy to grasp. In addition, after the appropriate tea dregs are processed, it needs to be re-kneaded on the machine, and the process steps are complicated and the cost is relatively high. Contents of the invention [0003] In order to overcome the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for the preparation of Xanthophyllum black tea, which has the characteristics of simple method and low cost. [0004] In order to achieve the above object, the technical solution ...

AI Technical Summary

Problems solved by technology

[0002] At present, the existing dark tea preparation methods include five steps: finishing, initial kneading, stacking, re-kneading, and baking; the kneading is done by hand, and the disadvantage of using manual kneading is that it needs to rely on the experience of the production staff, which is not easy to grasp.

In addition, after the tea dregs with a moderate pile are processed, it needs to be re-kneaded on the machine, and the process steps are complicated and the cost is high