A kind of preparation method of Yunquan black tea

Abstract

The invention discloses a preparation method of Yunquan black tea. The preparation method comprises the steps of selecting fresh leaves of a pilochum tea plant as a raw material of tea leaves, sequentially withering and rolling, putting the leaves in a fermentation cabin to ferment, controlling the temperature in the fermentation cabin to be 40-70 DEG C with the relative humidity to be 70-95 percent for 11.5-12.5 hours, and then drying to obtain a finished product. With the adoption of the preparation method, the production process of the Yunquan black tea is concise, the process conditions are easy to regulate, the production efficiency of the black tea can be effectively improved, the product can also be prevented from being polluted by harmful pollutants in the natural environment, the yield of the black tea can be greatly increased, the quality of the black tea can be improved, the production cost is effectively lowered, and the preparation method is suitable for industrial production. Meanwhile, after brewing, the black tea finished product obtained by virtue of the preparation method is clear and red in tea infusion, is mellow and strong in taste and is mellow sweet; after the Yunquan black tea is brewed for multiple times, the bright and red color and the mellow sweet taste of the tea infusion are still kept.

Description

technical field [0001] The invention relates to a process for making black tea, in particular to a method for making Yunquan black tea. Background technique [0002] At present, when using Biluochun tea leaves as raw materials to prepare black tea, natural fermentation is mainly used, that is, after rolling, it is placed in a ventilated place under the sun to allow it to ferment naturally. This production method has many defects. Moreover, the produced black tea is likely to contain harmful germs and harmful particles in the air; second, the degree of fermentation of raw materials cannot be controlled, resulting in black teas made by the same batch and the same tea maker cannot have the same quality, thus making this Class black tea cannot form a quality standard, let alone large-scale production; third, the yield of this type of black tea fermentation and production technology is low, which pushes up the cost of black tea, reduces the market competition of Yunquan black tea...