Chestnut-flavored strong flavor black tea and preparation method thereof

Abstract

The chestnut-flavored strong flavor dark tea and its preparation method relate to a dark tea product and a preparation method of the dark tea. Including raw material preparation, raw material softening, soft tea firming, transformation and flavoring, drying and pressing tea pressing processes, the processing technology is simple, the production cost is low, raw materials and finished products can be processed in stages, and product production is not limited by seasons. The processed product not only has a dark brown and oily color, but also has a bright red and yellow soup color, and has a nose-invigorating chestnut aroma that only a few green teas have, but not other dark tea products. As strong as coffee, it is a new concept of pressed black tea product, which can meet people's needs of pursuing chestnut-flavored black tea and coffee-like black tea.

Description

technical field [0001] The invention relates to a dark tea product and a preparation method of the dark tea. Background technique [0002] Dark tea is a kind of fully fermented tea, which has a good lipid-lowering and weight-loss effect, and is increasingly favored by people. However, its aroma belongs to the old fragrance, which is produced during the aging process of the product. It is fundamentally different from the flower and fruit aroma of other teas such as green tea, yellow tea, and oolong tea. For people who are used to drinking green tea, yellow tea, and oolong tea It is difficult to adapt to the taste of dark tea for a while. People hope to impart the flower and fruit aroma of green tea to dark tea, and develop chestnut-flavored dark tea, which has met people's needs for the taste of dark tea. At the same time, although the taste of black tea is mellow, it is still not as strong as coffee drinks. For people who are used to drinking coffee drinks, they hope to pro...

AI Technical Summary

Problems solved by technology

People have made some explorations, such as picking fresh leaves-withering-making greens-cracking-kneading-stacking-re-kneading-first baking-re-stacking-drying-full fire process, although the black tea produced has the characteristics of oolong tea Aroma, but the aroma is difficult to last, and it does not have the taste of coffee, and the process is complicated, and the production cost is high. At the same time, fresh leaves must be used as raw materials for processing. Due to seasonal constraints, the output is difficult to increase