Processing method of flat black tea

Abstract

The invention belongs to the field of processing of tea leaves, and particularly relates to a processing method of flat black tea. The processing method comprises the following steps of sequentially withering fresh leaf raw materials, performing flattening, performing fermentation, performing dehydration and performing drying treatment so as to obtain the flat black tea. The processing method is characterized in that primary withering is performed in a hot and cold wind alternative manner and is used for blasting and withering until the moisture content of tea leaves is 58-62%; fermentation is performed in a manner that polyphenol compounds of tea leaves are subjected to oxidative fermentation through promotion of enzymes until the surface leaf color is yellowish red; and drying is performed in the manner of combining baking and stir-frying until the moisture content of the dried tea leaves is 4-6%. The processing method of the flat black tea is used for making Summer and Autumn tea, so that the utilization rate of the Summer and Autumn tea is increased, and the made Summer and Autumn tea has the characteristics of being low in making cost, short in production and consumption cost, fat and straight in appearance, rich in tea fragrance, sweet and mellow in flavor, and red bright in soup color.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method of flat black tea. Background technique [0002] In recent years, the demand for black tea both at home and abroad has continued to rise, and more and more varieties of black tea have emerged, which has improved the situation of some summer and autumn teas, and at the same time stimulated the tea industry. [0003] At present, the traditional black tea in my country is mainly bar-shaped black tea, and the cell crushing and shaping are completed through the rolling process. This needs to ensure that the processing raw materials have a certain degree of maturity and an appropriate degree of withering. At the same time, after rolling, fermentation, and drying Bar-shaped black tea makes the structure of the black tea product single, and based on the traditional production process, its internal quality is also quite different. Therefore, the processing met...

AI Technical Summary

Problems solved by technology

[0004] Compared with the traditional black tea processing technology, the flat black tea processing technology improves the utilization rate of summer and autumn tea, increases production and quality, improves economic benefits, and saves tea-making time. It is difficult to form a flat shape like Longjing tea. If the rolling process is cancelled, it will be difficult to achieve the fermentation effect, which will affect the nutritional value of black tea. Therefore, the appearance and quality of flat black tea in my country are not ideal, which will affect the market competitiveness of flat black tea.