Black tea fermentation process

Abstract

The invention provides a black tea fermentation process, and relates to the technical field of tea preparation process. The black tea fermentation process comprises the following steps: putting rolled tea into bamboo pans; uniformly spreading to be 10 to 15cm in thickness; putting the bamboo pans on an iron shelf, wherein the bamboo pans are at height intervals of 20 to 25cm; then covering the tea with wet towels or wet cloth to ferment, wherein the room temperature is kept to be 25 to 30 DEG C, and the mass humidity is kept to be higher than 95% during fermentation of the tea, and the fermentation needs 1.5 to 5 hours; the season for picking spring tea is relatively low in temperature, the average daily temperature is 10 to 17 DEG C, and thus the spring tea needs 2 to 5 hours to ferment; summer and autumn are relatively high in temperature, the average daily temperature is 20 to 40 DEG C, and thus the summer tea needs 1.5 to 3 hours to ferment; in fermentation, various chemical components in the black tea obviously change, and the external characteristics of the black tea also change regularly, namely, the leaves color changes from dark green to yellow green, yellow, reddish yellow, yellowish red, red and dark red in sequence; the flavor changes from green grass, faint scent and flower flavor in sequence. The black tea prepared by the fermentation method shows a stripy, dull black and oily appearance and has a little gold hair; the flavor is heavy and lasts long; the tea soup is red, uniform and bright, tastes mellow and is sweet after taste; the leaves bottoms are red, uniform and bright, and delicious.

Description

technical field [0001] The invention relates to the technical field of tea making technology, in particular to a black tea fermentation technology. 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, oolong 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. And to the actual demand of drinking tea, black tea is very popular among people. At present, traditional black teas include: Qihong from Anhui, Dianhong from Yunnan, Chuanhong from Sichuan, Minhong from Fujian, as well as tea varieties and climate conditions in Xinyang tea area in Henan, which produce unique Xinyang high aroma. Black tea, such as the brand Wenxin Gaoxiang black tea. [0003] The quality characteristics of black tea (also known as Gongfu black tea) are red soup and red leaves. , ...

AI Technical Summary

Problems solved by technology

However, the traditional black tea has such and such problems in the processing method, insufficient aroma, short time, poor color, and unsatisfactory taste. Therefore, it affects the production, sales and drinking of black tea, and cannot satisfy People's life is improving day by day, the need for tea culture