Preparation method of fruity-flavor black tea

Abstract

The invention relates to the field of processing and making of tea leaves, in particular to a preparation method of fruity-flavor black tea. The preparation method comprises the following steps of taking tea leaves, performing withering, performing rolling, performing fermentation, performing pneumatic separation, performing flavor distilling and performing packaging. During withering, withering is performed through cold air and hot air alternately, so that the withering fermentation time is shortened; during rolling, young leaf broken pieces which are just expanded are added, so that the lixiviating of tea liquor is increased, and aromatic substances of the tea leaves are increased; and during fermentation, rose petals are added, so that aromatic substances are increased once again, the made black tea has full-bodied fruity flavor, and the tea soup of the black tea is orange red and bright.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for preparing fruit-flavored black tea. Background technique [0002] Black tea is a fully fermented tea, which uses the new shoots of tea trees as raw materials. The production of black tea includes the steps of withering, rolling, fermentation and drying. During the production process of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs, so the production of black tea Tea soup has the characteristics of sweet and mellow. Black tea can help gastrointestinal digestion, promote appetite, diuresis, eliminate edema, and also has the function of strengthening the heart. It is a good drink for regulating the stomach. [0003] Existing black tea preparation methods usually include the steps of withering, rolling, fermentation and drying. The withering step generally adopts natural wind withering and hot air withering. The rolling step d...

AI Technical Summary

Problems solved by technology

[0003] Existing black tea preparation methods usually include the steps of withering, rolling, fermentation and drying. The withering step generally adopts natural wind withering and hot air withering. The rolling step directly applies gravity to the withered tea leaves to make the tea juice overflow. The tea leaves are placed in the fermentation room to keep the temperature for fermentation, and the drying step is directly dehydrated by high-temperature drying. This processing method takes a long time to wither, and the tea juice overflows less when rolling, and part of the aroma substances will be lost during high-temperature drying. The black tea produced by this method The quality characteristics are unsatisfactory, the tea soup is not bright enough, and the tea fragrance is not strong enough and long-lasting

Images