Preparation technology of vinous black tea

Abstract

The invention discloses a preparation technology of vinous black tea, and relates to the technical field of preparation methods of black tea. The vinous black tea has fermentation modes different from other black tea, including endogenous enzymatic fermentation and external microorganism fermentation. The preparation technology of the vinous black tea comprises the steps that fresh tea leaves are picked and withered; the withered tea leaves are put on a rolling machine; the tea leaves are rolled into strips at a low speed; tea juice is rolled out appropriately; a raw tea blank is rolled; the rolled raw tea blank is weighed; fermentation water is added; the raw tea blank is rolled uniformly into a wooden bucket, compressed, and warmed and solarized in the sun; a wet raw tea blank is formed; the fermented leaves are put into a baking cage for long low-temperature baking; and the dried blank is packed into a cloth bag and baked on the baking cage until the tea leaves become raw tea from taupe gray. Polysaccharide of the black tea fermented by the new technology is higher than that of common black tea soup; vinasse serves as yeast of a culture medium, so that the fermentation time of the tea leaves is shortened greatly in a tea leaf fermentation process; and the black tea has a vinous fragrance, and exhaust and mildewing cannot be generated in a manufacturing process, so that the quality of the black tea is improved greatly.

Description

Technical field: [0001] The invention relates to the technical field of preparation methods of black tea, and belongs to a production process of wine-flavored black tea. Background technique: [0002] Black tea has many functions and functions: 1. Refreshing and eliminating fatigue. According to medical experiments, the caffeine in black tea excites the nerve center by stimulating the cerebral cortex, which promotes refreshing and concentrating thinking, which in turn makes the thinking response sharper and memory enhancement. , it also has an exciting effect on the vascular system and the heart, strengthens the heartbeat, thereby speeding up blood circulation to facilitate metabolism. 2. Producing body fluid and clearing away heat. Drinking black tea in summer can quench thirst and relieve summer heat. The reason is that the polyphenols, sugars, amino acids, pectin, etc. in the tea react with the saliva and stimulate the secretion of saliva, which makes the mouth feel moist...

AI Technical Summary

Problems solved by technology

At present, the existing black tea production process, because the fermentation time is too long, the tea leaves are piled up in large quantities, and in the high temperature and high humidity environment, the tea leaves are prone to waste gas and mildew, which not only affects the quality of black tea, but also pollutes the environment during the production process. And existing black tea, taste is relatively single, and tea fragrance is not strong enough, can not satisfy consumer's demand

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