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

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a production and processing method of summer summer black tea. Background technique [0002] In the summer and summer season, the temperature is high, the sunshine is strong, the tea tree grows rapidly, the carbon metabolism level in the tea tree is relatively high, and the nitrogen metabolism level is relatively low, resulting in the characteristics of high polyphenol content and low amino acid content in fresh tea leaves in summer and summer season. The green tea produced has a strong bitterness and astringency, low aroma, and the raw materials of fresh tea leaves are thick and old in summer and summer seasons, and the cuticles of leaves are thick, which is not conducive to rolling and tight shape during processing, and the adaptability is poor. Therefore, summer and summer seasons in most tea areas are not suitable Not picking and processing tea leaves, resu...

AI Technical Summary

Problems solved by technology

[0003] The scale of my country's tea processing enterprises is small, with an average annual output of less than 20 tons. The technology and equipment are backward, mainly manual workshops. Many processing equipment still use coal and firewood as energy, causing environmental pollution and not in line with low-carbon economic strategies, such as patent 201110163175.0 and 201110025350.X use charcoal to roast and enhance the aroma of black tea, the temperature and time are not easy to control, and the product quality varies greatly due to different operators, which is not conducive to the stability of tea quality and does not meet the requirements of clean production in tea processing