A kind of processing method of high-quality black tea

Abstract

The invention discloses a processing method of a black tea. The processing method sequentially comprises the following steps: selecting raw materials; picking; withering; kneading; fermenting; steaming and dehydrating; re-kneading; shaping; primarily baking; stacking and re-baking, wherein the processing method is characterized in that a steam-heating fixation machine is adopted for steaming and dehydrating; when the steam temperature reaches 150-160 DEG C and the hot air temperature reaches 100-110 DEG C, leaves are evenly fed; the leaf feeding amount is 1Kg / min; the fixation time is controlled within 35-40 seconds; the hot air dehydration time is controlled within 90-120 seconds; and the moisture content of the dehydrated leaves is 55%-65%. The black tea obtained by the processing method of the black tea is tight, fine and straight in appearance, black in color and luster, visible in golden tip, red and bright in soup, sweet, fragrant, high in purity, mellow and brisk in taste, sweet in aftertaste, bright and living in infused leaf, regular and intact; the dry tea is straight and robust in appearance; the tea soup is red and bright in color and luster; the fragrance is strong and sweet; the soup is strong, red and bright; and the taste is fresh and strong.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a processing method of high-quality black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from the fresh leaves of the tea tree through withering, rolling, fermentation, drying and other processing techniques. Because the dry tea, soup color, and leaf bottom are mainly red, it is named black tea. [0003] Corresponding clinical studies in my country have shown that tea pigments, an important substance that constitutes its unique flavor, play a role in regulating blood lipids, resisting lipid peroxidation, eliminating free radicals, anticoagulant and promoting fibrinolysis. [0004] At present, the quality of many black teas cannot be stabilized due to insufficient raw materials or processing techniques. The shape of dry tea is rough and loose, and the color is gray-brown; when the tea soup is formed, the color is dark and not red; the taste i...

AI Technical Summary

Problems solved by technology

[0004] At present, the quality of many black teas cannot be stabilized due to insufficient raw materials or processing techniques.

The shape of dry tea is rough and loose, and the color is gray-brown; when the tea soup is formed, the color is dark and not red; the taste is bitter, which is difficult to meet the needs of consumers

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