Wild adinandra nitida black tea processing method

Abstract

The present invention discloses a wild adinandra nitida black tea processing method which relates to the field of tea leaf processing technology. The processing method is composed of the following steps: a. tedding: spreading the collected wild adinandra nitida green leaves indoors and drying the wild adinandra nitida green leaves to reach a moisture content of 60 % to 62 %; b. turning and pressing: putting the wild adinandra nitida green leaves into a cloth bag, turning and pressing the green leaves by hand; c. rolling: rolling the treated tea leaves into tea sticks by a rolling machine; d. fermenting: putting the rolled tea sticks into a fermentation room for fermentation and turning and stirring the tea sticks every other hour; e. drying: putting the fermented tea sticks in a baking box to reach a moisture content below 6%; f. flavor improving: improving the flavor of the tea sticks at a high temperature of 150 DEG C -160 DEG C for 15 to 20 minutes. Compared with the prior art, the wild adinandra nitida black tea processing method has a rolling process which is carried out three times to make the tea sticks tightly-twisted, complete, uniform, neat and free of flat tea sticks, a first firing of the tea sticks, a semi-fermenting of tea leaves for 3.5 hours to 4 hours in a cloth bag, a final firing of the fermented tea leaves to obtain dried tea leaves with a dark and nourishing color, and mellow tea fragrance.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of wild Shiya black tea. Background technique [0002] Shiya tea, scientific name Liangye Huangruimu, Yangtong genus, tree. It is named because it grows on a cliff. Its buds and leaves are thick. The tea soup made is bright in color, pure and sweet and resistant to brewing. Because Shiya tea does not contain caffeine, it does not affect sleep after drinking, and is rich in flavonoids. Has a good health care effect. Shiya tea is a kind of precious native tea in high-altitude areas in the mountainous areas of Guangxi. It has special effects such as clearing heat and relieving heat, reducing inflammation, stopping bleeding, sterilizing, analgesic and preventing cancer, and is very popular among consumers. Black tea is made through the processes of spreading, rolling, fermentation, drying, etc. The rolling process in the traditional wild Shiya black tea proces...

AI Technical Summary

Problems solved by technology

Black tea is made by spreading, kneading, fermenting, drying and other processes. The traditional wild Shiya black tea needs to be kneaded for 70 to 80 minutes, and the damage rate of the kneaded leaf cells reaches more than 80%, and the tea juice overflows. on the surface of the tea leaves; while the buds and leaves of wild Shiya tea are thick, fat and thick, a long time of single kneading will easily cause the cords to break, incomplete, and many flat strips

After fermentation, it is baked with hair fire and medium fire, and the fragrance of wild Shiya tea cannot be fully explored.