Production process of Congou black tea

Abstract

The invention provides a production process of congou black tea. The production process comprises the process of selecting tea leaves, withering, rocking green, rolling, fermenting and drying. In summer and autumn, tea contains high tea polyphenol so as to be not suitable for preparing green tea, but through the production process of the Congou black tea, fresh tea leaves are sufficiently fermented within short time, and the bitterness of the tea leaves is changed, so that the prepared black tea has intensive tea aroma, thick taste, bright color, and sweet aftertaste. According to the production process of congou black tea, the traditional production mode that the tea leaves in summer and autumn only can be used for preparing green tea can be broken through, and the utilization ratio of the fresh leaf resources can be increased, so that the purpose of increasing income of tea farmers can be achieved.

Description

technical field [0001] The invention relates to a production process of Gongfu black tea, which belongs to the technical field of tea processing. Background technique [0002] Black tea is the main type of tea consumed in the world, and is widely loved by consumers because of its strong, fresh, refreshing quality and style. Black tea originated in China and is the second largest export tea in my country. The traditional processing technology of black tea is fresh leaves—withering—rolling—fermentation—drying. The processed black tea has a mellow taste. Traditional black tea pays more attention to the quality of the taste and has no obvious requirements for the aroma of the tea. [0003] In recent years, with the expansion of the black tea market and the deepening of consumers' understanding of black tea products, consumers' requirements for the quality of black tea are becoming more and more diverse, and their requirements for the aroma and quality of black tea are also incr...

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the expansion of the black tea market and the deepening of consumers' understanding of black tea products, consumers' requirements for the quality of black tea are becoming more and more diverse, and their requirements for the aroma and quality of black tea are also increasing; The phenol content is high, and the black tea produced by traditional techniques is bitter and affects the taste. Therefore, it is often used to make green tea, which greatly affects the utilization rate of fresh leaf resources in tea gardens.