Making process of oolong black tea

Abstract

Making process of oolong black tea includes the steps of harvesting tea, sunning, cooling green leaves, rocking the green leaves, allowing the green leaves to stand, baking, rolling, fermenting, and drying to obtain a fished product. The oolong black tea is made out of fresh leaves of oolong tea, green leaf making process of oolong tea and fermenting process of black tea are combined to make the novel tea with unique flavor, the novel tea integrates sweetness of the black tea and flower and fruit aroma of the oolong tea and is blackish green, soup of the novel tea is red and clear, flower aroma is apparent, and the novel tea is sweet and smooth, has long aftertaste and is durable in brewing. The problems of waste of summer tea resources, low profit in summer tea processing and the like are solved directly. The biochemical characters of the raw green tea leaves is taken to full consideration, baking is performed first so that flower-type aromatic matters can be converted richly and sufficiently, completeness of tea strips is also maintained, and the tea leaves are more attractive. Fermenting later promotes conversion of contents of the green leaves into thearubigins and theaflavinsand the like better, the ratio of polyphenols to amino acids is proper, and the quality characteristics of sweetness and mellowness of the black tea are fully expressed.

Description

technical field [0001] The invention relates to a production process of tea leaves, in particular to a production process of oolong black tea. Background technique [0002] In tea production and processing, idle waste of tea resources in summer and summer seasons is common. How to make full use of tea resources in summer and summer seasons has always been the focus of attention of the tea industry. [0003] Summer tea refers to the tea harvested from the beginning of May to the beginning of July. The weather is hot in summer, and the new shoots and leaves of tea trees grow rapidly. Oolong tea has a good aroma of terpenes and ionone with elegant aroma, which reduces the content of water extracts that can dissolve tea soup. In particular, the reduction of amino acids makes the taste and aroma of tea soup less strong than spring tea. The content of anthocyanins, caffeine and tea polyphenols with bitter taste is more than that of spring tea, which not only increases the color o...

AI Technical Summary

Problems solved by technology

[0006] The invention provides a process for making oolong black tea, the main purpose of which is to solve the shortcomings of the existing summer tea, such as low aroma, bitter taste, poor quality and low profit.