Black tea processing method capable of increasing cell breakage rate

Abstract

The invention discloses a black tea processing method capable of increasing a cell breakage rate. The black tea processing method comprises the following working procedures of picking fresh camellia sinensis leaves, performing withering, performing rolling, performing fermentation and performing drying, wherein before withering, a potassium silicate solution of which the concentration is 0.1-0.6mmol / L is sprayed on picked fresh leaves, and a liquor ratio is 100g to (1-5)ml. According to the black tea processing method disclosed by the invention, the cell injury rate during rolling can be increased, the rolling time can be shortened, consistent tea leaf fermentation starting points is guaranteed, and the condition that theaflavin and thearubigins are converted into theabrownin due to excessive fermentation is avoided. After the black tea prepared by the black tea processing method disclosed by the invention is brewed, tea soup is pleasant in fragrance, rich in taste and bright in color.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of black tea which improves the rate of cell damage. Background technique [0002] Black tea is a kind of fully fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling, fermenting, and drying. Withering is the first process in black tea processing and is the basis for the formation of black tea quality. The water content of fresh leaves is 75%, and it drops to 40-48% after withering. During the withering process, due to the decrease of leaf cell water, the cell wall permeability is enhanced, the activity of various substances is enhanced, and the enzyme activity is increased. Kneading causes the leaf tissue to be subjected to external mechanical damage, and the leaf cells are destroyed, causing the tea juice to overflow, and various substances in the leaf are fully contacted, and the chemical reac...

AI Technical Summary

Problems solved by technology

[0003] The cell damage rate of traditional black tea is low when kneading, and the kneading time is as long as 60-120 minutes, resulting in inconsistent starting time of cell damage. Some cells are already damaged in the early stage of kneading, so they are the first to ferment, while some cells are damaged only in the late kneading period. , so the fermentation is carried out in the later stage, which leads to a huge difference in the starting point of the fermentation of the tea cells. There is a time difference of 1 to 2 hours between the cells fermented first and the cells fermented later, which leads to the prolongation of the total fermentation time of the cells fermented first, resulting in the fermentation Excessive, theaflavin is over-oxidized into theabrownin, the over-fermented leaves are dark reddish brown, the tea soup is dark and turbid, the bottom of the leaves is dark brown and not bright, the taste and aroma are weak, which greatly reduces the quality of black tea