Manufacturing method of summer and autumn granular black tea

Abstract

The present invention discloses a manufacturing method of a summer and autumn granular black tea which comprises the following steps: a, picking fresh leaves; b, withering which includes sun withering and air drying; c, fine manipulating green tea leaves which includes rocking and rolling green tea leaves; d, fermenting; e, preliminary oven-drying; f, drying and modeling which includes stir-frying thrice and spreading out and cooling thrice to obtain the granular black tea; and g, promoting fragrance and classifying: controlling the moisture content of the tea leaves after oven-dried at 4%-6%, and obtaining the finished products with different sizes by screening and classifying. The summer and autumn black tea is manufactured to be the granular black tea, and the manufacturing method takes full advantage of the current unbalanced supply and demand situation of the granular black tea, rationally uses the summer and autumn fresh tea leaf resources, reduces the bitter taste and improves the flavor and mouthfeel of the summer and autumn black tea by optimizing the processing technology, and is an effective way to improve the economic benefit of the production of the summer and autumn tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing summer and autumn granular black tea. Background technique [0002] Black tea is the most sold tea in the world, its consumption accounts for 67% of the world's total tea consumption, and its trade volume accounts for 80% of the world's total tea trade volume. According to the forecast of the Food and Agriculture Organization of the United Nations, by 2019, the world's black tea export volume will increase by 1.8%. It is foreseeable that black tea will remain in the leading position in the international tea market for a long time. [0003] Tea is divided into spring tea, summer tea and autumn tea according to the production season. As the saying goes, "spring tea is fragrant, summer tea is astringent, and autumn tea is delicious and no one picks it". At present, China has formed a situation where spring tea production is the mainstay, resulting in ...

AI Technical Summary

Problems solved by technology

However, due to the high content of tea polyphenols, anthocyanins, and caffeine in summer and autumn tea, and the high ratio of phenol to ammonia, under normal circumstances, the black tea made from summer and autumn tea generally has problems such as bitter taste and poor aroma, and the economic benefit is low. , tea farmers lack production motivation, resulting in a great waste of tea resources in summer and autumn