Broken black tea and processing method thereof

Abstract

The invention discloses broken black tea which is prepared from, by mass, 20%-40% of Yunnan black tea and 60%-80% of Sri Lanka red tea. The broken black tea is unique in flavor and heavy in fragrance. The invention further discloses a processing method of the broken black tea. The method includes the steps of 1, original auxiliary material weighing and blending, wherein by mass, 20-40 parts of the Yunnan black tea and 60-80 parts of the Sri Lanka red tea weighed and evenly stirred manually or through a blender; 2, screening through a vibrating screen, wherein the tea blended and evenly stirred through step 1 is screened through the vibrating screen, a double-layer vibrating screen is used, the upper layer is a 10-mesh screen body, the lower layer is a 80-mesh screen body, and tea between the 10-mesh screen and the 80-mesh screen is absorbed in a vacuum mode; 3, subpackaging, wherein 40-60 g of tea is packaged per package through a filling packing machine; 4, impurity detecting, wherein the subpackaged tea packages are detected through an X-ray machine, and whether impurities exist or not is detected; 5, packaging, wherein the qualified tea packages detected by the X-ray machine are counted and boxed.

Description

technical field [0001] The invention relates to crushed red tea and a processing method thereof, belonging to the technical field of processing agricultural products. Background technique [0002] Broken red tea is a bulk product in the international tea market, currently accounts for about 80% of the world's total tea export volume, and has a production history of more than 100 years, while its development in my country started relatively late. The traditional method of making red crushed tea is to use "flat kneading" and "flat cutting" after the fresh leaves wither, and then ferment and dry to make red crushed tea. Because of its difficult quality and style, this method is rarely used in China. A method of making. The non-traditional methods of making red crushed tea include Luotofan method, C.T.C method, Leger method and L.T.P method, mostly using the fresh leaves of Yunnan big-leaf tea tree as raw material. Because the aroma and theaflavin content of the red crushed te...

AI Technical Summary

Problems solved by technology

Therefore, improving the quality of red crushed tea, especially to overcome the current situation of the poor aroma of our country's red crushed tea products, is particularly important to enhance the competitiveness of our country's red crushed tea in the international market." The generation of red crushed tea aroma requires suitable processing technology It is extremely urgent to explore new techniques and technologies for optimizing the quality and aroma of crushed red tea. However, in the prior art, the processing methods of crushed red tea generally have problems such as high production cost and large loss of nutrients.

In daily life, the cost of using imported Sri Lankan crushed black tea to make tea is relatively high