Black tea processing method capable of avoiding excessive fermentation

Abstract

The invention discloses a black tea processing method capable of avoiding excessive fermentation. The method comprises the procedures of picking fresh leaves of tea trees, withering, rolling, fermenting and drying, wherein before the procedure of withering, a sodium silicate solution with the concentration of 0.1 to 0.6 mmol/L is sprayed on the picked fresh leaves and the ratio of the material to the liquid is 100 g: (1-5) ml. By the method, the cell damage rate during rolling can be increased, the rolling time is shortened, the consistency of fermentation starting points of tea is guaranteed, and the fact that theaflavin and thearubigin are transformed into theabrownin due to excessive fermentation is avoided. The black tea prepared by the method has pleasant tea soup fragrance, strong taste and bright color after being brewed.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method capable of avoiding excessive fermentation. 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 reacti...

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. Ther