Summer black tea production technology

Abstract

The invention relates to a summer black tea production technology and especially relates to a technology for preparing black tea from summer raw materials. Summer raw materials harvested in June, July, and August are selected, the summer raw materials are re-withered by specific processes of the technology in specific time, the re-withered summer raw materials are rolled, the rolled summer raw materials are re-fermented by specific processes of the technology in specific time, and the re-fermented materials are subjected to unique production processes such as gross fire, complete fire and long-time re-baking. The produced black tea strips are tightly shrunk, are fine and have a black color, oily touch, and sugar and honey fragrances. The soup of the summer black tea has a bright red color, a mellow and mild taste, no bitter taste, and even and orderly tea bottom. The summer black tea production technology reduces a bitter taste of the summer black tea, realizes a sweet taste of the summer black tea and improves economic benefits of the summer black tea.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a production process of black tea using summer summer raw materials. Background technique [0002] In the summer season, the raw materials of fresh tea leaves are cheap, and the green tea produced is of poor quality, which is not favored by consumers. Taking advantage of the high content of tea polyphenols in the fresh leaves of summer tea, we develop summer black tea and increase the variety of colors in the market. It will be an important way to increase the economic benefits of summer tea. However, due to different processing seasons, there are great differences in the quality of tea leaves. The quality of black tea produced in spring and autumn is generally better, the taste is rich, mellow, refreshing and sweet, and the aroma is elegant and long-lasting. The level of carbon metabolism in the body is relatively high, and the level of nitrogen metabolism is relatively low, r...

AI Technical Summary

Problems solved by technology

However, due to different processing seasons, there are great differences in the quality of tea leaves. The quality of black tea produced in spring and autumn is generally better, the taste is rich, mellow, refreshing and sweet, and the aroma is elegant and long-lasting. The level of carbon metabolism in the body is relatively high, and the level of nitrogen metabolism is relatively low, resulting in high content of tea polyphenols and soap II substances in summer, and low content of amino acids. The black tea made is often bitter and astringent, and the taste is poor. The sweetness and fragrance are low, and the overall quality is far inferior to that of spring tea and autumn tea. Therefore, a new production process is needed to reduce the bitterness and astringency of summer black tea, improve the sweetness and increase the economic benefits of summer tea