A kind of preparation method of black mao tea and the prepared black mao tea

Abstract

The invention relates to a preparation process of raw dark green tea and the raw dark green tea, in particular to a preparation method of raw dark green tea and the raw dark green tea prepared with the same. The preparation method includes the steps of fixation, rolling, piling, fermentation, rerolling and drying, and is characterized in that the fixation process includes the steps of 1, spraying water to fresh leaves, wherein water is sprayed to tea leaves to be subjected to fixation till moisture on the surfaces of tea leaves is saturated and droplets appear; 2, preheating a fixation machine, wherein the wall of a fixation cylinder is preheated to 400-550 DEG C; 3, performing fixation, wherein tea leaves are put in for fixation after the fixation machine reaches the preheating temperature, and the fixation temperature is controlled to be at least 320 DEG C; in the rolling process, spreading cooling is performed before rolling, and rolling is performed after tea leaves subjected to fixation are cooled in a spread mode. The produced raw dark green tea is dark, bright, uniform in color, reddish yellow in liquor color, sweet and mellow; in the process of producing a dark green tea product with the raw dark green tea as the raw material, raw material reproduction is not needed, production steps are simplified, energy consumption is lowered, production cost is lowered, and the produced dark green tea product can be marketed in the same year of production without being stored for ageing.

Description

technical field [0001] The invention relates to a preparation process of black hair tea and black hair tea. Background technique [0002] Black hair tea is the raw material of black tea. The quality of black tea directly affects the process, production cost and product quality of black tea production. In order to improve production efficiency, the existing black hair tea production adopts mechanical de-enzyming. After mechanical de-enzyming, mechanical kneading is carried out immediately. After mechanical kneading, immediately pile up and cover film fermentation. Although the preparation speed has been accelerated, the production efficiency has been improved compared with the traditional manual process, but there are the following problems: the one is insufficient fermentation. Since the fermented strains of Hei Mao tea are all naturally inoculated, before and during pile fermentation, the tea leaves to be fermented cannot fully contact with the air during the mechanical p...

AI Technical Summary

Problems solved by technology

Although the speed of preparation has been accelerated, the production efficiency has been improved compared with the traditional manual process, but there are the following problems: the one is insufficient fermentation

From the surface, the tea leaves are not fully fermented, and the contents are not fully transformed, so that the color of the black hair tea is blue-gray, and the taste is bitter.

The second is that the killing is not in place

Although the quality of the copied black hair tea has improved, it is difficult to eliminate its green and astringent taste, especially the production cost has been greatly increased