Baking method of black tea

Abstract

The invention discloses a baking method of black tea. The black tea is formed by collecting single buds or buds with leaves (wherein one bud has one leaf). The black tea comprises 14-16.5% of tea polyphenol, 3.1-3.9% of caffeine, 2.9-3.8% of amino acid and 42.12-48.02% of a water extract. The baking method comprises the following steps of (1) baking the black tea at 85-100 degrees for 20-40min, (2) baking the black tea processed in Step (1) at 115-130 degrees for 10-30min, and (3) baking the black tea processed in Step (2) at 85-100 degrees for 20-40min, wherein during baking in Step (2), ultrasonic humidification vapor is pumped in at 4-6mL / min for 5-20min. With the adoption of the method, the tender performance of the tea is kept; a pekoe flavor of bud heads and a golden yellow soup color of original seawall black tea can be kept; tea soup after baking has a flowery and fruity flavor; the taste is relatively fresh, brisk, sweet and vivid; the taste in a throat is lasting; and the flavor is relatively sweet and rich.

Description

technical field [0001] The invention belongs to the technical field of black tea production, and in particular relates to a black tea baking method. Background technique [0002] As a kind of fully fermented tea, black tea has the efficacy and characteristics of black tea, red soup, red leaves, sweet and mellow black tea that nourishes the stomach. In addition, it also has a good conditioning and health care effect on constipation and disharmony between spleen and stomach. Nowadays, consumers are pursuing black tea In addition to health benefits, new requirements have been put forward for the shape, soup color and taste of black tea. Seawall black tea, which is popular in the market and made of single bud or one bud and one leaf, is gradually recognized by people. However, due to the characteristics of its technology, It is determined that the raw materials of this kind of black tea cannot be baked at high temperature during the processing process. The high-temperature bakin...

AI Technical Summary

Problems solved by technology

[0004] The tenderness of black tea picked from a single bud or one bud and one leaf determines that its roasting method must be different from traditional roasting. Although traditional high-temperature roasting can improve the quality of tea, it will destroy the aroma of tea and change the quality of tea. The proportion of the three elements in the tea leaves will cause changes in the shape and color of the tea leaves, causing the tea leaves to lose gold and the tea soup to turn brown and dark.

The current roasting method of black tea harvested from a single bud or one bud and one leaf can only be slowly roasted at low temperature to remove excess water and miscellaneous flavors in the tea leaves. There is limited room for improving the aroma and quality of tea leaves, and it is labor-intensive. time consuming

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