Preparation method of dark tea and dark tea brick

Abstract

The invention discloses a method for preparing dark tea and dark tea bricks. The preparation method of black tea is as follows: fresh tea leaves are greened, and after kneading, pile up the tea leaves to a height of 0.8-1.5 meters, and carry out pile fermentation for 3-5 times, and the fermentation time of each pile is 2~4 hours. After the heap fermentation is over, remove the tea leaves to dissipate heat, cool down to room temperature, and then carry out the next heap fermentation, then re-knead the tea leaves, dry them, naturally ferment them for 8-15 months, and press them into molds. The tea bricks of the dark tea are neat and compact in shape, and the brewed black tea soup is orange-red in color, rich in fragrance and mellow in taste, and the finished product has a storage time of 10 to 15 years.

Description

technical field [0001] The invention relates to the technical field of dark tea processing, in particular to a method for preparing dark tea. Background technique [0002] Dark tea, named for the black appearance of the finished tea, is one of the six major teas in my country. It has a long history and belongs to fully fermented tea. It is mainly produced in Sichuan, Shaanxi, Hunan, Hubei, Yunnan, Guangxi and other provinces in my country. . Dark tea generally uses relatively coarse and old raw materials. After a long period of accumulation and fermentation during the manufacturing process, the color of the tea leaves turns black. The basic technological process of black tea is greening, initial kneading, fermenting, re-kneading, baking and other processes. The more well-known black teas include Tibetan tea (Bian Cha) from Sichuan, black tea (Fu Cha) from Hunan, old green tea from Hubei, dark tea (Puer tea) from Yunnan, and Liubao tea from Guangxi. In ethnic minority areas...

AI Technical Summary

Problems solved by technology

[0005] The black tea bricks in the prior art are all mixed with large-leaf tea leaves and young-leaf tea leaves. During the fermentation process in the preparation process, because the fermentation time is long and the temperature is high, the young-leaf tea leaves are easily damaged by high temperature, resulting in the deterioration of the young-leaf tea leaves. The yield is low, and after being pressed into tea bricks, the quality and density are not good, and there are many gaps on the surface, which makes the tea bricks more susceptible to moisture and oxidation, especially in the humid and high-temperature environment in the south, and they are often stored for about 2 years. it will spoil

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