Black tea soup taste improving processing method for black tea

Abstract

The present invention discloses a black tea soup taste improving processing method for black tea. The processing method comprises the processes of fresh tea tree leaf picking, withering, kneading, fermenting and drying. Before the withering, an orthosilicic acid solution at a concentration of 0.1-0. 6 mmol / L is sprayed on the picked fresh leaves. A material to liquid ratio is 100 g:(1-5) ml. The processing method can improve the cell damage rate during the kneading, shortens the kneading time, ensures the starting points of the fermentation of the tea leaves to be same, and avoids the conversions of theaflavins and thearubigins into theabrownin caused by excessive fermentation. The prepared black tea is mellow in tea soup taste and bright in color and luster after brewing.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method capable of enhancing the taste of black tea soup. 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 ...

AI Technical Summary

Problems solved by technology

[0003] When traditional black tea is kneaded, the rate of cell damage is low, and the kneading time is as long as 60 to 120 minutes, resulting in inconsistent starting time of cell damage. Some cells are already damaged in the early stage of kneading, so they take the lead in fermentation, 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