High-aroma black tea preparation method

Abstract

The invention relates to a high-aroma black tea preparation method which can solve the problems that the current black tea is insufficient in essence aroma, short in storage time, poor in color, and unsatisfactory in taste, and the drink effect is affected. The preparation method comprises the following steps: withering picked fresh tea leaves to an extent that the tissues of the fresh tea leaves with 70-80 percent of moisture content are in a brittle and hard state, and allowing the aroma to be sent forth; kneading withered and aroma-lost tea leaves to tight and straight strips, and reducing size to achieve attractive appearance; utilizing oxygen supply fermentation equipment to realize ventilation and oxygen supply of the kneaded leaves, wherein the leaf color is subjected to the changes of dark green, yellowish green, yellow, reddish yellow, yellowish red, red and marroon in sequence, and the aroma is subjected to the changes of no aroma, faint scent and flowery flavour; and drying two times, wherein the second drying is carried out after the leaves are subjected to the first drying and cooling, and separated bagging and metering are carried out when the leaves are hot. The method is unique, advanced and scientific and is easy to operate; the black tea is good in quality, black and glossy in strip shape, and is slightly golden; the aroma is lasting and similar to the aromas of Narcissus and rose; the liquor color is red bright; the taste is sweet; the leaf tea is bright and red in color; and the black tea is delicious.

Description

technical field [0001] The invention relates to tea production, in particular to a method for preparing high-fragrant black tea (also known as a processing method for Xinyang red high-fragrant black tea). Background technique [0002] Drinking tea is a traditional Chinese tea culture. At present, there are many varieties of tea such as black tea, green tea, clear tea, scented tea, etc., and due to the difference in raw materials and processing methods, their grades are very different, especially with the improvement of people's lives. According to the actual needs of drinking tea, black tea is very popular. At present, the traditional black teas include: Qihong from Anhui, Dianhong from Yunnan, Chuanhong from Sichuan, Minhong and Qianhong from Fujian, and Xinyang tea from Henan. Due to the characteristics of tea species and climate environment in the region, there are unique Xinyang high-fragrant black teas produced, such as the brand Wenxin high-fragrant black tea. The...

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Problems solved by technology

[0003] In view of the above situation, in order to solve the defects of the prior art, the purpose of the present invention is to provide a method for preparing high-aroma black tea, which can effectively solve the problem of insufficient aroma, short time, poor color and unsatisfactory taste, which affects drinking. problem of effect

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