Processing method of black tea

Abstract

The invention discloses a processing method of black tea. The processing method comprises the following steps of: withering, rolling, fermenting, performing incipient drying, performing full drying to extract fragrance, and performing the incipient drying on a tea base; washing tender shoots and leaves of persimmon, spreading, performing microwave fixing, gently rubbing, drying, performing fine grinding, leaching, performing micro-filtration, concentrating, spraying and drying; and dissolving contents of persimmon leaves in water for preparing a saturated solution, atomizing the tea leaves, performing the incipient drying and performing the full drying. The withering in the processing method disclosed by the invention is adopted outdoors and indoors, temperature and humidity are controlled, and natural withering is combined with rocking withering, so that the withering time is shortened, and the uniformity and the quality of the withered leaves are improved; a new process of continuously pressurizing and continuously depressurizing is adopted in rolling so as to be conductive to formation and enhancement of color and luster of the tea leaves, liquor color and taste; new equipment for microwave incipient drying, ultraviolet microwave drying and full drying is used in the drying process, so that the quality of the black tea is greatly improved; the saturated solution of the contents of the persimmon leaves is directly atomized in the incipient drying process flow of the black tea; and the compound way is simple to operate, the distribution of the substances is uniform, the absorption is fast, and the continuous production is convenient.

Description

technical field [0001] The invention mainly relates to a processing method of black tea, which belongs to the field of tea production. Background technique [0002] Black tea is a global popular beverage. Its main ingredients are 12 substances such as tea polyphenols, amino acids, alkaloids, organic acids, pigments, aromatic substances, and sugars. There are not many active ingredients that are dissolved and absorbed by the human body. Variety, raw materials, and processing technology have a great influence on the sensory evaluation and ecological testing results of black tea quality. Research has found that black tea has antibacterial, antiviral, antioxidant, antiradiation, anti-inflammatory, digestive, diuretic, anti-cancer and anti-cancer properties. The functions of lowering blood sugar, lowering blood lipids, lowering blood pressure, enhancing and regulating immunity, etc., traditional persimmon leaf tea is generally processed by sun drying, water bathing or direct ...

AI Technical Summary

Problems solved by technology

[0002] Black tea is a global public beverage. Its main components are 12 substances such as tea polyphenols, amino acids, alkaloids, organic acids, pigments, aromatic substances, and sugars. There are not many active ingredients that are dissolved and absorbed by the human body. Its ecological environment, Varieties, raw materials, and processing techniques have a great influence on the sensory evaluation and ecological testing results of black tea quality. Studies have found that black tea has antibacterial, antiviral, antioxidative, and antiradiation effects, anti-inflammatory, digestive, diuretic, anti-cancer, anti-cancer, Lowering blood sugar, lowering blood fat, lowering blood pressure, enhancing and regulating immunity and other functions, traditional persimmon leaf tea is generally processed by sun-drying, water bath or direct drying, the tea soup is bitter and astringent, and the contents are easily damaged to varying degrees. the taste of