Processing technique for black tea

Abstract

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a black tea processing technology. Background technique [0002] At present, the main processing technology of Kungfu black tea is generally: fresh tea leaves are spread to cool—withering—kneading—fermentation—drying—finished black tea. This processing technology often has the following defects and deficiencies: [0003] 1. Time-consuming and space-consuming. For traditional Kungfu black tea, fresh tea leaves need to wither for 8 to 18 hours, which is not only time-consuming, but also takes up a lot of space during the peak production season, and the productivity of many enterprises cannot keep up. [0004] 2. Defects in product features: [0005] (1) During the whole process, the product often produces green gas without high temperature. [0006] (2) Summer and autumn tea has low water content, low enzyme activity, long fermentation time, and the degree of fermentation is diffi...

AI Technical Summary

Problems solved by technology

[0005] (1) During the whole process, the product often produces blue gas without high temperature

[0006] (2) Summer and autumn tea has low water content, low enzyme activity, long fermentation time, and the degree of fermentation is difficult to control. Often, the dry tea is not fermented enough, and the dry tea has a grassy aroma and a bitter taste.

[0007] (3) The green content of summer and autumn tea leaves is high, and insufficient fermentation causes insufficient damage to the green leaves, resulting in anthocyanins at the bottom of the leaves.

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