Preparation method of highly fragrant black tea

Abstract

The invention belongs to the field of preparation of tea, and in particular relates to a preparation method of highly fragrant black tea. The preparation method disclosed by the invention comprises the following steps: (1), picking fresh tea leaves, namely using one bud with two leaves, one bud with three leaves and a pair of leaves of same tenderness as the raw tea leaves; (2), spreading, namely spreading the fresh tea leaves in a ventilated, cleaned and dry tedding room, so that the water content of the fresh tea leaves is controlled within 60-68%; (3), carrying out fixation, namely carrying out fixation by using a roller type continuous fixation machine with the rotation speed of 25-35 rpm, controlling the water content of the tea leaves subjected to fixation within 55-63%, and, after taking out, conveying the tea leaves onto a spreading frame through a conveying vibration tank to be blown and cooled; and (4), rolling preliminarily, namely rolling by using a tea roller with the rotation speed of 30-36 rpm for 7-12 min, so that buds and leaves form strips preliminarily, etc. The black tea prepared by using the preparation method disclosed by the invention is tight, thin and uniform in shape, black brown and oleosus in colour and lustre, pure, full-bodied and everlasting in fragrance, pure, mild and sweet after taste, auburnish yellow and bright in tea colour, and black brown, soft, uniform and bright in soaked tea dregs.

Description

technical field [0001] The invention belongs to the field of tea preparation, in particular to a method for preparing high-flavor dark tea. Background technique [0002] Dark tea is a special product of my country, with a long history of production. The production process of black tea is greening, rolling, heaping, and drying. Black tea is mainly consumed by ethnic minorities in border areas, so it is also called border tea. [0003] Because the traditional black tea uses relatively coarse and old raw materials, it is processed through four primary processes of greening, rolling, stacking and drying in the manufacturing process. The preparation process requires stacking and fermentation, so stacking is the key process to determine the quality of dark tea. The length of time and degree of stacking will make a significant difference in the quality and style of the finished tea. Because most of the leaves are dark brown, they are called black tea. People call it black tea, bu...

AI Technical Summary

Problems solved by technology

[0016] Although the black tea prepared in this way has brown color, flat aroma, and pure taste, its shape is uneven and its aroma is not strong and lasting.

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