Process for improving quality of black tea

Abstract

The invention provides a new process for improving quality of black tea. The process comprises the steps of fresh leave selecting, sun drying, rocking, cooling, dehydration, rolling, fermenting, drying, aroma extracting and the like. The black tea product prepared by adopting the process is attractive in appearance and is sweet and mellow after being drunk, and the astringent taste is lightened. The process can effectively improve the appearance quality of the black tea (especially flowery Congou black tea); in the condition that aroma forming and water loss are out-of-step, a method of rocking and then low-temperature quick dehydration is adopted, so that the aroma of the tea leaves is kept, only partial moisture of the fresh leaves is removed, no fracture is caused during rolling, and therefore, development of subsequent process is benefited. The process can effectively promote the taste of the black tea, and after low-temperature quick dehydration, low-pressure long-time rolling is adopted, so that the crushing degree of leave cells is reduced, the crushing rate is not affected, and the taste of the product is remarkably improved. Meanwhile, dissolving of astringent substances in the tea leaves is reduced.

Description

technical field [0001] The invention relates to a tea processing technique, in particular to a technique for improving the quality of black tea. Background technique [0002] Black tea is a kind of fully fermented tea, which is made from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many kinds of black teas with a wide range of production areas. Keemun black tea is famous all over the world, and Gongfu black tea and Souchong black tea are fragrant everywhere. In addition, black teas from India and Sri Lanka that were introduced from China are also famous. Black tea has the effects of refreshing and relieving fatigue, promoting body fluid and clearing heat, diuretic, anti-inflammatory and sterilizing, detoxifying, strengthening bones, anti-oxidation, delaying aging, nourishing and protecting the stom...

AI Technical Summary

Problems solved by technology

At present, the basic process of processing Huaxiang Gongfu black tea is: fresh leaves→drying green→shaking green→kneading→fermentation→drying. It is easy to break; if the shaking time of Gongfu black tea is prolonged, the quality of flower fragrance will not meet the product requirements.

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