Old leaf black tea manufacturing method

Abstract

The present invention discloses an old leaf black tea manufacturing method which relates to the field of tea processing technology. The manufacturing method is composed of the following steps: collecting and picking fresh leaves, withering, rolling, fermenting, drying, etc. The old leaf black tea manufactured by the traditional process has thick and loose twisted tea sticks, a mellow aroma and a light taste. The old leaf black tea manufactured by the present method not only conducts technical improvements in each process step to obtain complete tea appearance, but also spraying polyphenol extracts and mixed water solution of cellulase and honey in the rolling step and can effectively ensure the taste and aroma of old leaf black tea.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for preparing old-leaf black tea. Background technique [0002] Black tea is the main tea consumed in the world. It is widely loved by consumers because of its strong, fresh and refreshing quality and style. Black tea is a precious natural beverage with good beauty and health care effects. It has been proved by scientific analysis and time , black tea contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal ingredients. Cholesterol, reducing cardiovascular disease and diabetes and other effects; black tea originated in China, and there are many types of black tea in China, and the production area is wide; at present, most of the black tea used for making black tea is fresh young leaves, and there are often conditions for black tea made with mature old leaves. The disadvantages of thick pine, low aroma, and...

AI Technical Summary

Problems solved by technology

[0002] Black tea is the main tea consumed in the world. It is widely loved by consumers because of its strong, fresh and refreshing quality and style. Black tea is a precious natural beverage with good beauty and health care effects. It has been proved by scientific analysis and time , black tea contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal ingredients. Cholesterol, reducing cardiovascular disease and diabetes and other effects; black tea originated in China, and there are many types of black tea in China, and the production area is wide; at present, most of the black tea used for making black tea is fresh young leaves, and there are often conditions for black tea made with mature old leaves. The disadvantages of thick pine, low aroma, and light taste lead to poor sales. Therefore, mature and old leaves are very good for tea merchants to buy, resulting in being abandoned in tea gardens and causing waste.

[0003] Although the taste of black tea made from mature old leaves is not good, the content of tea polysaccharides and wood fibers in old tea leaves is significantly higher than that of young leaves. For the effects of lowering blood sugar and increasing gastrointestinal motility, black tea made from mature leaves black tea made from higher than young leaves

[0004] The existing manufacturing process for old-leaf black tea is as follows: 1. Withering, spread the tea green flat on the ground near 30 degrees outdoors for exposure, and directly absorb 60% of the water in the tea green under the sun. The water content of each green tea is uneven; 2. Kneading, directly manually kneading by hand, this kind of kneading method is difficult to knead the green tea evenly, which will lead to uneven fermentation in the next step; 3. Fermentation, put the tea leaves after kneading It is sealed and fermented in a large tank in the room for more than ten hours. Due to the temperature and humidity of the environment, this kind of fermentation will lead to excessive or insufficient fermentation. If the fermentation is insufficient, the aroma will be impure, green and not red.

The color of the soup is green, the bottom of the leaf is "flower green", and the taste is green; if the fermentation is excessive, the aroma will be dull, the color is dark red and brown, the soup is dark and turbid, the bottom of the leaf is dark and not bright, there are many "black sticks", and the taste is flat 4. Drying. Put the fermented tea leaves in the sun to dry. Due to the uncontrollable temperature and humidity, this kind of fermentation method will easily lead to insufficient drying or excessive drying. , there will be a burnt smell, the taste is not good