High quality production method of summer black tea

Abstract

The invention relates to a high quality production method of summer black tea. The method comprises the operational steps of: 1) picking; 2) withering; 3) rolling; 4) fermenting; 5) drying with gross fire; and 6) drying with complete fire. The method is improved in that a rocking operational step is added between the step 2) and the step 3). The rocking operational step comprises the steps of rocking for three times by using a tea speed regulation rocking machine, and accelerating fresh leaves to wither uniformly and cinch tea stripes compactly during rolling, and meanwhile to develop aroma of product tea, wherein the rocking rotating speed and standing time are in a trend of increase progressively. The method further comprises the steps of: after step 6), paving and wetting for 1 hour and roasting and extracting aroma; through the roasting process, green taste of rough tea is eliminated, the liquor color is red and strong, and the tea is sweet and has a scent with aroma of mature fruit, and sweet degree of taste is increased. By using summer fresh leaves as raw materials, the content of thearubigins is improved by 36.0-44.8% compared with summer black tea prepared by conventional processes, and types and content of high boiling point scent components are further remarkably improved.

Description

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AI Technical Summary

Benefits of technology

In summary, these inventions aimed towards increasing the flavor value (frukiness) and bitterness values found during preparations from natural teas or processed products such as coffee extractives. These improvements resulted in longer storage life without losing their original texture due to reduced moisture loss caused by repeated exposures over several months. Additionally, they also improved the visual appeal and smell of tea drinks while maintaining good nutritional properties. Overall, these innovatives enhance the overall experience felt upon purchases of tea infusers.

Problems solved by technology

This patented technical problem addressed in this patent relates to improving the flavor and nutrience levels (flavors) characteristic of yellowish leafy teas grown at temperatures between 25-40°C while maintaining their original texture and reducing impurities like carbons that make them difficult or impossible to roll up into shapes without losing their strength properties when subjected to heat treatment processes.