How to make Black Fu Tea

Abstract

The invention relates to the technical field of black poria cocos tea and in particular relates to a method for preparing black poria cocos tea. The method comprises the processes of selection by winnowing, cold fermentation, color sorting, blending, heat fermentation, tea weighing, tea stewing, compaction, flower spreading, drying and the like. The enzymatic reaction of microorganisms during the process of making tea leaves is promoted by means of the cold fermentation, the heat fermentation and extension of flower spreading, so that substance components of tea leaves are improved through the fermentation of the microorganisms, the good taste of the tea leaves is obtained in advance, and the post-fermentation period of the product is shortened.

Description

technical field [0001] The invention relates to the technical field of black fu tea, in particular to a method for making black fu tea. Background technique [0002] Dark tea is one of the six basic teas, and black fu tea is the most distinctive product in dark tea, and it is a post-fermented tea. The basic technological process of black tea is greening, initial kneading, fermenting, re-kneading, and drying. Black Fu tea is further processed on the basis of black tea technology, and through the processes of material selection, sieving, stacking, pressing, blooming, and drying, so as to form a unique "golden flower" component, "golden flower" is processed During the production, through a special process of making flowers, a kind of Aspergillus coronatum substance called "Coronoid Saccharomyces" is specially cultivated in the bricks of black tea. When golden flower is smelled dry, it has a faint fragrance of yellow flower, and when brewing Fu tea with the special fungus of g...

AI Technical Summary

Problems solved by technology

[0003] Generally, during the aging process of black tea, the coronoid bacteria in the tea will make the tea polyphenols, catechins, theanine, tea polysaccharides, alkaloids, etc. Generally speaking, the longer the aging period, the stronger the aroma, the easier the tea soup will be brewed, and the color of the tea soup will be red and bright. If the storage time is too short, the taste will not be good. Therefore, the existing black tea generally needs to be stored for five years. The above can be listed, and the storage time is longer, which greatly prolongs the production cycle of the product