Black tea processing method

Abstract

The invention provides a black tea processing method. The black tea processing method comprises the following steps of firstly pretreating tea leaves, then performing withering, performing rolling, then performing fermentation, then performing a working procedure of hot blowing for quality improvement, and finally performing drying so as to obtain black tea, wherein in the working procedure of hot blowing for quality improvement, fermented tea blanks are uniformly heated by hot blowing for quality improvement equipment, and besides, peculiar smell is eliminated. According to the black tea processing method disclosed by the invention, a technology of hot blowing for quality improvement is newly added, so that the activity of enzymes is effectively restrained, besides, mixed peculiar smell of herbal flavor, wet stuffiness and the like in the tea blanks is eliminated, the tea blanks are uniformly dehydrated, and the problem that the quality of the black tea is influenced by water stifling taste and the like produced in the working procedure of drying is solved. After quick-freeze withering treatment, microwave treatment is performed, so that tea leaves are soft in leaves, the tenacity of the tea leaves is strengthened, and shaping is facilitated. In the rolling treatment process of the tea leaves, ultrasonic treatment is performed, so that the cytoclasis of the tea leaves is thorough, and later-stage fermentation treatment is facilitated. The fragrance fresh and brisk degree, the mellow degree, the brewing resistant degree and the tea soup brightness of black tea products made by the black tea processing method disclosed by the invention are obviously improved, and the green and astringency sense of the black tea products is reduced.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method, and a hot blowing quality improvement equipment mainly used for black tea processing, belonging to the technical field of tea processing. Background technique [0002] Chinese black tea includes Gongfu black tea, red broken tea and Souchong black tea. The quality characteristics are red soup and red leaves. process. Withering is the process of changing fresh leaves through artificially controlled water evaporation. After withering, the water can be properly evaporated, making the leaves soft, tough and easy to shape. In addition, withering makes the grassy smell disappear, amino acids are strengthened, and the fragrance of tea leaves emerges, which is the first process to form the quality of black tea. Black tea is shaped by kneading and enhances the concentration of color, aroma and flavor. At the same time, because the tea cells are destroyed, it is ...

AI Technical Summary

Problems solved by technology

Drying under hot and humid conditions will produce a watery smell, and these miscellaneous smells will be mixed and absorbed by the tea, which will affect the tea's aroma.

The second is that the spread leaves in the dryer have a certain thickness. During drying, the tea leaves are heated and lose water inconsistently, the shape of the tea sticks is uneven, the activity of the inhibitory enzyme is not uniform, and the transformation of the anthocyanin sticks is not synchronized, which affects the shape and color.

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