Preparation process for black tea

Abstract

The invention relates to an improved black tea production process. The improved black tea production process comprises the following steps of: cleaning: soaking the picked fresh leaves with aqueous solution containing low-concentration neutral salt, draining aqueous solution, and then cleaning by purified water; green-removing: conveying the cleaned fresh leaves to a green-removing procedure without the need of drying, randomly and properly watering, and quick frying in a wok at a high temperature; primary rolling: rolling in a rolling machine for 5-20 minutes at a rotational speed of 20-50 r / min; heating: heating for 10-30 minutes at 30-90 DEG C; pile fermentation: carrying out pile fermentation in case of avoiding sunlight perpendicular incidence and keeping certain temperature and humidity, and intermittently charging a gas during a pile fermentation period; secondary rolling: placing a tea base after pile fermentation in the rolling machine and rolling for 3-10 minutes at a rotational speed which is lower than that of the primary rolling; drying: when the temperature achieves more than 50 DEG C, starting to scatter tea leaves after pile fermentation to achieve multilayer drying, then lowering the temperature, turning over layers and then continuing to a heat and roast. The improved black tea production process disclosed by the invention is capable of effectively reducing the residues of heavy metals and pesticide residues, and eliminating influence on the peculiar smell of the tea perfume of black tea through improving process conditions, thus the tea perfume is higher, the taste is mellower, and the liquor colour is stronger.

Description

technical field [0001] The invention relates to a processing method of tea leaves, in particular to a process for preparing black tea and black tea prepared therefrom, and belongs to the technical field of tea processing. Background technique [0002] Dark tea is one of the six major types of tea: green tea, black tea, white tea, green tea, dark tea, and yellow tea. The raw materials used in dark tea are generally rough and old, and the accumulation and fermentation time is often long in the manufacturing process, so the appearance of the finished tea is It is black, and the leaves are oily black or dark brown, so it is called black tea, which belongs to post-fermentation tea. According to geographical distribution, it is mainly classified into Hunan black tea (Fu tea), Sichuan Tibetan tea (Bian tea), Yunnan black tea (Pu'er tea), Guangxi Liubao tea, Hubei Laohe tea and Shaanxi black tea (Fu tea) (commonly known as black five). Black tea is mainly consumed by ethnic minori...

AI Technical Summary

Problems solved by technology

[0005] On the other hand, the black tea produced by traditional crafts is prone to mildew due to the complex fermentation process of stacking, and the moldy smell will eventually cause the finished black tea to have "stale" or sour odors, which will affect the aroma of the tea soup.