Preparation method of apple black tea

Abstract

The invention discloses a preparation method of apple black tea. The method comprises a primary processing working procedure and a refining working procedure. The primary processing working procedure comprises the following steps: picking fresh leaves, withering, twisting, fermenting, putting in a red pot, and drying, wherein original apple juice is added in the twisting working procedure and the fermenting working procedure, so that twisted leaves and fermented leaves absorb oxidase and nutritional substances of apples, the oxidation speed of substances such as polyphenol and the like during the black tea fermenting process is accelerated, and the nutritional ingredients are increased, so that the processed black tea provided by the invention not only has special apple flavor, is brilliant red in juice color, but also the nutrition value of black tea is increased. The refining working procedure comprises the following steps: screening, winnowing, selecting stems, re-firing and enhancing the fragrance and dividing into piles evenly. The produced black tea not only has the appearance characteristic of common black tea, but also has the unique flavor integrating apples and black tea, is tender and straight in appearance, is uniform and neat, is black bloom in color, is fragrant in flavor, is brilliant red in juice color, has golden rings, is obvious in apple flavor, is mellow in taste and is sweet after taste, is fresh in tea residue, and is bronze.

Description

Technical field

[0001] The present invention involves a processing method of fruity black tea and fruity black tea.In particular, a material transformation of the material transformation of black tea and processing process using material in apples, and improving the nutrition and quality of black tea. Background technique

[0002] Black tea is a full -fermented tea. During the processing process, the main chemical ingredients of tea fresh leaves have a series of enzyme chemical changes under the action of enzymes. Camera polyphenols are oxidized and polymerized to form a huge molecular amount of tea.EssenceFresh leaves are processed into black tea. The main ingredients of tea polyphenols are reduced by more than 80%, forming the characteristics of characteristic substances and catechin of black tea, the high and low content of tea lutein and catechine content affecting the quality and style of tea.

[0003] Studies have shown that black tea has special effects in strong bones, pr...