Method for processing black tea produced from ancient tea trees

Abstract

The invention provides a method for processing a black tea produced from ancient tea trees. The tea is prepared from tender leaves of the wild or cultivated ancient tea trees older than 100 years in the Fanjingshan mountain area as a raw material and is prepared by adopting the following steps: picking the fresh tea leaves; naturally withering; rocking; rolling; deblocking; fermenting; drying; and charcoal baking. In the method disclosed by the invention, on the basis of a traditional process, the step of rocking for three times is added after the step of naturally withering, and in combination with a rocking process of oolong, the tea leaves are rubbed with one another in the process of rocking, so that border cells of the leaves are disrupted, the oxidation reaction of substances such as polyphenol is accelerated, and the transformation of aromatic substances in the tea leaves is promoted; and charcoal baking is performed after drying, so that in a long-term low temperature environment, sweeter and mellower taste characteristics of the black tea are formed, and therefore, compared with traditional black tea, the black tea prepared from the raw materials and by adopting the processing method disclosed by the invention is stronger in flower and fruit flavors, richer in flavor type, and fresher, sweeter and mellower in taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of black tea from ancient tea trees. Background technique [0002] Black tea is a kind of fully fermented tea, which is the main tea product in tea culture. Black tea is mainly produced in China, Sri Lanka, India, Kenya, Indonesia, etc. [0003] Black tea is produced through the steps of picking, withering, rolling, fermenting, and drying; it has one more fermentation process than green tea. Fermentation refers to the oxidation of tea leaves in the air. Fermentation reduces the tea polyphenols and tannins in tea leaves, and produces new components such as theaflavins and thearubigins, as well as alcohols, aldehydes, ketones, esters, etc. Aromatic substances. Therefore, the tea leaves of black tea are black-brown, or black-brown mixed with golden yellow of tender buds; the tea soup is red; [0004] Ancient tea trees refer to teas that have survived f...

AI Technical Summary

Problems solved by technology

[0005] There are many kinds of black tea in the prior art, the processing methods are different, and the taste and quality of the black tea are also different. However, there is no black tea made from t...