Technology for preparing black Fu brick tea by utilizing summer-autumn tea leaves

Abstract

The invention relates to a technology for preparing a black Fu brick tea by utilizing summer-autumn tea leaves. The black Fu brick tea is prepared through the following steps: using summer / autumn fresh tea leaves as raw materials, merging the technology for forming the fragrance of orchids, and performing a series of operations of withering the summer / autumn fresh tea leaves, rocking the withered summer / autumn fresh tea leaves, rolling the rocked summer / autumn fresh tea leaves, fermenting the rolled summer / autumn fresh tea leaves, drying the fermented summer / autumn fresh tea leaves, and performing pile fermentation on the dried summer / autumn fresh tea leaves; and adding eurotium cristatum, enabling the eurotium cristatum to grow and breed to generate golden cleistothecia so as to obtain a finished tea, drying and forming the finished tea, and the like. The working procedure of rocking the withered summer / autumn fresh tea leaves is added in the making technology of the black tea, so that the fragrance of the orchids in the black Fu brick tea is generated, and the making technologies of the black tea and the Fu brick tea are combined for relevant optimization, the technology of rocking oolong and the technology of adding mycetes for generating the golden cleistothecia are merged, so that the promotion and the stabilization of the quality of products are realized, the fragrance of the black tea can be improved, and the nutrient health-care functions of the Fu brick tea can also be maintained; besides, the appearance feel of the finished products of the black Fu brick tea can also be effectively improved.

Description

Technical field [0001] The invention relates to the technical field of tea processing technology, in particular to a process for preparing red tea brick tea using summer and autumn tea leaves for improving the bitter taste of summer and autumn tea. Background technique [0002] Baojing Golden Tea, as a local tea tree resource with a long history, has strong regional characteristics in its growth environment, such as soil, climate, and fertilizer cultivation measures. It is a natural organic tea resource that grows on high mountains and is a result of long-term natural selection. The formed sexual group varieties belong to well-known famous tea species at home and abroad. In the prior art, because spring tea contains hexenal, pentenol and other substances with green aroma or delicate fragrance, and contains n-nonanal, hexene acetate, dimethyl sulfide, and linalool with new tea and floral aromas , Geraniol, etc., its taste is mellow, rich aroma, full shape, moist color, has excell...

AI Technical Summary

Problems solved by technology

In the Chinese patent with the patent number CN104171051A, a method for processing orchid-flavored black tea with the fresh leaves of summer and autumn tea is provided. A series of processes such as initial drying, re-kneading, and re-drying can effectively use the processing technology of black tea for summer and autumn processing. The processed black tea has better quality and appearance, but this process also has its own defects. , although compared with the traditional summer and autumn tea, the quality of taste and other aspects has been improved, but it is still completed by the original processing process of black tea, and only improved in its process steps and parameters

The bitterness and astringency of summer and autumn tea is heavier than that of spring tea. Due to the traditional processing technology of black tea, the aroma has no characteristics

However, the processed black tea still has problems such as heavy bitter taste and no characteristic aroma.