Black tea and its preparation method

Abstract

The invention discloses black tea and a preparation method thereof. The preparation method includes the following steps of firstly, conducting withering, and obtaining withered leaves, wherein fresh leaves are spread on a withering tank and withered till the water content is 50-55%; secondly, conducting rolling, and obtaining rolled leaves, wherein a two-section rolling method is adopted, and the rolling time of each section is controlled at 44-46 minutes; thirdly, conducting fermentation, wherein rolled leaves stand and ferment for 8-10 hours; fourthly, conducting drying. Dulcitol of black tea prepared through the preparation method is naturally formed, and the product is sweet and strong in fragrance, sweet in taste, free of high-fired fragrance and capable of meeting requirements of consumers in China.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to black tea and a preparation method thereof. Background technique [0002] Black tea originated in China and spread all over the world. It has become the most consumed tea in the world. The main consumers are countries such as Europe, America and the Middle East. The consumption of foreign black tea is mainly for blending, so the pursuit of strong and fresh taste. Contemporary Chinese black tea is mainly produced in thick, strong and fresh type because of export earnings. The process parameters are also studied on this basis. The basic process of existing black tea is generally: one bud, two and three fresh leaves wither until the water content is 60±2 % (withering is generally rather light than heavy, generally the leaves lose their luster, turn from bright green to dark green, the leaves are soft, hand-kneaded, and the tender stems are folded and continuous is moderate), knead for...

AI Technical Summary

Problems solved by technology

The black tea in the prior art is characterized by strong and fresh taste, fresh and mellow aroma, but insufficient sweetness

And Chinese people like to drink tealeaves clearly, drink black tea and prefer mellow and slippery, neither bitter nor astringent sweet and mellow taste, so the black tea produced by the prior art is the characteristics of drinking black tea for foreigners, and can not satisfy the taste of domestic consumers need

In order to pursue a sweet and mellow flavor, some enterprises also use high-fire drying (about 10°C higher than the traditional process), so that the aroma of the tea produced in this way can be sweet, but the taste is not sweet enough, and high-fire is prone to astringent taste; The company artificially adds sucrose when rolling the tea leaves. Although the first brew can achieve a sweet and mellow aroma, the taste is not harmonious, and the sweetness of the second brew will decrease sharply.

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