Manufacturing method of black tea

Abstract

The invention discloses a manufacturing method of black tea, which comprises four procedures of enzyme deactivation, rolling, pile fermentation, and drying; a heating procedure is added after the rolling procedure and before the pile fermentation procedure; the drying procedure is only performed by equipment indoors. The beneficial effects of the invention are that: 1. in the method, the heating procedure is added before the pile fermentation, which can kill mold in tea so as to play a role in mildew prevention; the method overcomes the defect that the pile fermentation procedure in traditional process is easy to form environment in favor of mold growth and propagation because control conditions such as temperature and time are difficult to grasp accurately, and can eliminate so-called 'stale taste' of black tea, and prevent tea soup turbidity; 2. the drying procedure is limited to be performed indoors, which can prevent the color of tea soup from becoming excessively red or dark due to sunshine, allow the black tea to be naturally purified in storage environment, and finally generate unique tea fragrance and excellent taste.

Description

technical field [0001] The invention belongs to a method for making tea, in particular to a method for making black tea. Background technique [0002] Dark tea is one of the six traditional teas in my country and belongs to fully fermented tea. The tea making process generally includes four processes of greening, rolling, fermenting and drying. Among them, the drying method is firstly dried with indoor equipment, and then stacked outdoors for natural drying. At present, the black tea produced by the traditional tea-making process is difficult to control due to the conditions of the heap fermentation process, and the tea leaves are prone to mildew, so most of the dark tea has the so-called "stale taste". In fact, this is what scientists clearly pointed out a long time ago. musty. Therefore, the traditional black tea has the disadvantages of musty, sour and other peculiar smells, turbid tea soup, no fragrance, and dry mouth after drinking. This is also the biggest obstacle r...

AI Technical Summary

Problems solved by technology

At present, the black tea produced by the traditional tea-making process is difficult to control due to the conditions of the heap fermentation process, and the tea leaves are prone to mildew, so most of the dark tea has the so-called "stale taste". In fact, this is what scientists clearly pointed out a long time ago. musty smell

Therefore, the traditional black tea has the disadvantages of musty, sour and other peculiar smells, turbid tea soup, no fragrance, and dry mouth after drinking. This is also the biggest obstacle restricting the development of the entire dark tea industry.