Black tea processing technique

Abstract

The invention relates to the technical field of tea production and making, in particular to a black tea processing technique. The black tea processing technique comprises the steps of withering, low-temperature rolling, temperature-controlled fermentation, primary drying, spreading and airing A, shaping A, spreading and airing B, screening, drying of tea on the bottom of a sieve, shaping B of tea on the surface of the sieve, drying and fragrance extraction. According to the black tea processing technique, due to the comprehensive utilization of the low-temperature withering, the low-temperature rolling, the temperature-controlled fermentation, the temperature-controlled drying and the like, the quality of black tea is greatly improved; dried black tea is full of golden tips, attractive in appearance, the fragrance of the tea can last for a long time, tea water is red and bright, and the degrees of the red colors of leaf bottoms are even. Due to the fact that the temperature control technique is adopted, the degree of the bitter taste is effectively reduced, the tea can be more suitable for the vast tea drinking population, and the black tea processing technique is quite suitable for being popularized and drunk.

Description

technical field [0001] The invention relates to the technical field of tea production and processing, in particular to a production process of black tea. Background technique [0002] Black tea is one of the main teas produced and exported in my country. The national black tea production accounts for 1 / 4 of the total tea production; the export volume accounts for more than half of the national total export volume. In the mid-17th century, Chong'an, Fujian, pioneered the production method of Souchong black tea, which is the earliest black tea in production history. The quality is unique, and it is a unique traditional product in Fujian and has a specific sales market. In the middle of the 18th century, on the basis of the Souchong black tea production method, the Gongfu black tea production method was developed. In 1851 AD, the "Wuyi Mountain Chronicle" written by Dong Tiangong in the Qing Dynasty contained the distinction between "Souchong black tea" and "Gongfu black tea"...

AI Technical Summary

Problems solved by technology

[0003] Traditional black tea products have a strong bitter taste due to the high content of tea polyphenols and caffeine