Fast-mellowing processing process of high-quality dark tea

Abstract

The invention relates to a processing process of dark tea, in particular to a fast-mellowing processing process of high-quality dark tea. The processing process includes: picking fresh tea leaves; thinly spreading the fresh tea leaves; deactivating enzymes to completely deactivate the enzymes of the tea leaves and keep part of enzymatic activity of tender stems; spreading out for cooling, and rolling; performing pile fermentation; drying. The processing process has the advantages that dark tea mellowing is achieved and pile fermentation time is shortened, the half enzyme deactivating technology is used, part of the enzymatic activity of the tea stems is kept, cells are crushed through the rolling to release enzymes and substrates, the oxidation of polyphenols is catalyzed fast during the pile fermentation, and the forming of the high-quality dark tea; the mellowness of the dark tea can be improved effectively, the taste of the dark tea is improved evidently, the pile fermentation process is accelerated, dark tea processing time is shortened, and dark tea production efficiency is increased.

Description

Technical field [0001] The invention relates to a processing technique of black tea, in particular to a rapid aging processing technique of high-quality black tea. Background technique [0002] High-quality dark tea is made from the buds and leaves of tea trees as raw materials, and is processed through typical processes such as spreading, finalizing, rolling, piling, and drying. Due to the continuous discovery of its health benefits, the mellow taste of black tea after aging has been loved by consumers. However, the raw materials used in traditional dark tea are relatively rough and old. Most of them use 1 bud and five or six leaves. The processed products often need to be aging for many years to make the taste mellow and orange-red in the soup. Therefore, it is of practical significance to invent a process for rapidly aging black tea to speed up the aging process of black tea quality. [0003] The Chinese patent with publication number CN104855561 introduces a mechanical roasti...

AI Technical Summary

Problems solved by technology

[0015] To sum up, the current basic process of black tea processing is: fresh leaves→spreading→cooking→kneading→worting→drying. The product quality is strong and irritating. The process of enzymatic oxidation of polyphenols, therefore, the growth and reproduction of microorganisms takes a long time, delaying the process of heaping black tea and reducing the production efficiency of enterprises

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