Permeation type preparation method of medicinal fragrant black tea

Abstract

The invention discloses a permeation type preparation method of medicinal fragrant black tea. The method comprises the steps of performing fixation, withering, rolling, fermenting and drying for preparing black tea. The method is characterized in that the fermenting step comprises the following sub-steps: (1) drying traditional Chinese medicines in the sun, boiling the traditional Chinese medicines and water according to a weight ratio of 1:10, cooling, and boiling in warm water with temperature of 70-90 DEG C for 15-20 minutes to obtain soup; (2) filtering out pure soup; (3) freezing for cooling the pure soup to 1-5 DEG C; (4) frying in a hot pan for 18-20 hours; during frying, keeping the tea leaf temperature to be 80-90 DEG C after a semi-dry state of tea leaves is changed to a dry state, and performing intermittent spray type stir-frying by enabling the pure soup to be opposite to the tea leaves according to a weight ratio of the tea leaves to the pure soup being 10:2. A permeation type preparation method of litsea cubeba black tea is implemented in the same way. The method has the advantages that the traditional Chinese medicines and the flower fragrance are absorbed, baked and fermented while being sprayed during stir-frying in the hot pan, the pure soup can permeate into the surfaces of the tea leaves and is molten in the tea leaves, and the effects of the black tea can be brought into full play when the black tea is brewed.

Description

Technical field: [0001] The invention relates to a method for making tea, in particular to an infiltration method for making medicinal and fragrant black tea. Background technique: [0002] The production process of jasmine tea is: greening, kneading, drying, roasting, and flower removal. In the drying step, the jasmine flower is mixed with the tea leaves and dried together, so that the aroma of the flower and the tea are mixed. However, this method cannot make the floral fragrance penetrate into the tea leaves, and can only be retained on the outer surface of the tea leaves, so the taste and fragrance are shallow, and the floral fragrance will gradually dissipate after the tea leaves are kept for a long time, and the fragrance will gradually fade. In the production of green tea Tieguanyin, the shaking process is inserted between the killing and kneading to stimulate the tea aroma. The production process of black tea is: greening, withering, kneading, fermentation, drying,...

AI Technical Summary

Problems solved by technology

However, it cannot be made in the form of adding fragrance to the outer surface of the tea leaves. This method has poor med