A kind of processing method of black tea

Abstract

The invention relates to a green black tea rocking process which comprises the following steps: 1, withering; 2, green-rocking; 3, rolling; 4, drying. Compared with a conventional process black tea, the green black tea rocking process has the advantages that black tea soup is gold and bright, the taste is sweet and thick, the flavor is endurable and thorough, the tea residue is uniformly-red and bright, the tea is durable in brewing and has special quality and flavor, the contents of amino acids and thearubigins in the black tea are higher, moderate green rocking and fermenting are simultaneously carried out, the input of equipment is saved when the fermentation time is shortened, the manual cost is saved, the production efficiency is increased, and the quality of the black tea is remarkably improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of black tea. Background technique [0002] As the country of origin of tea, China is the birthplace of black tea. But among Chinese people, not many people know that China is the birthplace of black tea in the world; even rarer people know that Lapsang Souchong black tea from Tongmuguan in Wuyi Mountain is the originator of black tea in the world. Tongmuguan in Wuyishan City, China is the birthplace of black tea in the world, and Lapsang Souchong black tea produced in Tongmuguan in Wuyishan City is the originator of black tea in the world. [0003] Lapsang Souchong Black Tea has a history of about 400 years. It was probably produced in the late Ming Dynasty in China, and the exact period has not been verified so far. However, from the records of the family tree of the family of Zhengshan Souchong black tea-the successor of Tongmu Guanjiang in Wuyi M...

AI Technical Summary

Problems solved by technology

The existing black tea shaking green adopts shaking green 1, light green shaking, 50 turns for the first shake, 100 turns for the second shake, and the time of each turn is controlled at about 3 seconds; shake green 2, moderate shake green, the first shake The first shake is 50 rpm, the second shake is 100 rpm, the third shake is 150 rpm; After shaking 200 rpm for the first time, wither naturally for 8-12 hours; shake green and then knead, and after kneading, fermentation is required. The fermentation process requires a natural temperature of about 25°C, the temperature of the fermented leaves is maintained at 28-30°C, and the indoor relative humidity At about 85%, the fermentation time is 3-4 hours, and the leaf color gradually turns dark red; the existing black tea production process still needs to be fermented after shaking green tea and kneading, and the temperature and humidity need to be controlled during the fermentation process. It needs to invest in fermentation equipment, put in manual transportation to the fermentation equipment, and it will take a certain amount of time to ferment well. In this way, after time passes, additional investment in equipment and labor costs will be required, and the color of black tea soup is not bright and bright, but the taste is sweet. Disadvantages such as not being strong