A kind of processing method of floral fragrance organic black tea

Abstract

The invention discloses a processing method of floral organic black tea. The method comprises the following steps: selecting raw materials, withering indoors, rocking green leaves, rolling, fermenting the tea leaves, drying with a gross fire, extracting pekoe, cooling and drying with a complete fire. According to the method, a three-time green leaf rocking technology is adopted after the withering process, so that the bud head black tea has the unique fragrances of flowers and fruits and substances in bud heads can be fully converted; a conventional black tea fermentation process is improved, and the black tea is continuously fermented in a fermentation machine, so that the mechanical production of the tea leaves is realized; a pekoe extraction process is added, so that the appearance is relatively attractive; the black tea is produced from single buds as raw materials, the blank of a production process of the bud head black tea is filled, the floral organic black tea is prepared by adopting a creative process of rocking the green leaves, fermenting, extracting the pekoe and drying step by step; tea strips are tight, slender, round and curly, the golden pekoe is fully distributed on the tea strips, the fragrance of dry tea is like the combined fragrance of fruits, honey, flowers, potatoes and the like, and the tea is red and bright in color of tea soup, mellow and fresh in taste, lingering in taste in the throat, and refreshing.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a method for processing flower-flavored organic black tea. Background technique [0002] Black tea is a fully fermented tea with a fermentation degree of 80-90%. It is widely loved by consumers because of its strong, mellow, fresh quality and style. The basic manufacturing process of black tea is that the picked fresh leaves are withered, twisted, fermented, and dried in turn. Since the production process is not completed, it is directly withered, twisted, and then fully fermented, so that the tea contained in the tea leaves is more The phenol is oxidized into thearubigin, thus forming the unique dark red leaf bottom and red tea soup of black tea. Black tea requires high tenderness for fresh leaves. Generally, one bud and two leaves are the standard, and single bud is the best. The quality components are not as rich as one bud and two leaves, so the taste of the fi...

AI Technical Summary

Problems solved by technology

Because the temperature of the tea heap is high inside and low outside, and the inside is wet and outside is dry, it is difficult to control the room temperature, and it is difficult to control the stability of black tea quality.

Moreover, the traditional fermentation technology mainly relies on artificial watering to maintain the humidity of tea fermentation, and manual turning to balance the temperature of tea leaves. A lot of work is mainly manual, with a large workload and low production efficiency.

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