Method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea 108 and 302

Abstract

The invention discloses a method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea108 and 302. The method comprises steps as follows: (1), picking of the fresh leaves; (2), tedding; (3), fixation; (4), rolling; (5), stem removal; (6) steaming; (7) fermentation; (8) drying; (9), blending; (10) steaming, pressing and drying. Compared with the prior art, the method has the advantages as follows: the sensory quality, taste components and the safety of the dark tea prepared with the method are better than those of common dark tea sold on the market; produced black brick tea has regular appearance, a brown and bright color and pure fragrance, and the tea soup is bright reddish yellow and tastes mellow and mild; the content of aqueous extracts, the content of tea polyphenol, the content of soluble sugar, the content of free amino acid, the content of caffeine and the content of theaflavin and the like are 83.5%. 75.6%, 34.8%, 203.6%, 109.6% and 118.2% higher than those of the common dark tea sold on the market respectively, and the fluorine content of the dark tea is only 111.0 mg / kg, is much lower than the national standard (300 mg / kg) and is 86.0% lower than that of common dark tea sold on the market.

Description

technical field [0001] The invention relates to a tea making process, in particular to a method for making high-quality low-fluorine black tea by utilizing the fresh leaves of Chinese tea 108 and 302 tea tree varieties. Background technique [0002] Because black tea is mainly sold to my country's vast northwest frontier region, it is often called border tea or border tea. For the convenience of transportation, dark tea is usually pressed into brick shape, so it is also commonly known as brick tea. It is the main raw material used by ethnic minority compatriots living in Tibet, Qinghai, Xinjiang, Inner Mongolia and other regions to make butter tea and milk tea, and it is an indispensable thing in their daily life. The production process of traditional black tea is very complicated. In order to form its bright orange-red soup color, mellow and smooth taste, and pure aroma, people need to pile up a large number of processed leaves for a long time, and use microorganisms in the...

AI Technical Summary

Problems solved by technology

[0007] The production of traditional dark tea (brick tea) generally adopts the method of sprinkling and mixing raw tea, steaming and re-stacking to change color and taste. The quality of finished tea cannot be stabilized

In addition, the old and mixed raw materials lead to the high fluorine content of traditional black tea (brick tea) on the market. In addition, the thick and long tea stems inside the tea brick make the whole tea brick extremely unsightly.