Processing method for single-bud black tea

Abstract

The invention discloses a processing method for single-bud black tea, which includes the following steps: (S1) picking of fresh leaves: unpolluted, strong and thick Meizhan tea is picked as a material, leaves and petioles are then removed, and single buds are leaved; (S2) removal of impurities: the single buds are washed with clean water for multiple times in order to remove impurities on the single buds, and the clean water is drained; (S3) tedding: the leaves are spread on a tedding path, and after being blow-dried by a blower, the leaves are then aired in natural wind until the leave become soft; (S4) rolling: the withered single buds are put into a rolling machine and rolled; (S5) temperature-controlled fermentation: the rolled single buds are put into an automatic fermenting machine and fermented; (S6) final roasting: the fermented single buds are put into a final roasting machine and finally roasted; (S7) fragrance enhancement: the finally roasted black tea undergoes baking and fragrance enhancement treatment; (S8) packaging: sealed storage is carried out. The processing method is applicable to the processing of single-bud black tea, moreover, the production process of the processing method is simple, the processing method is suitable for large-batch production, and standardized production can be implemented.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a processing method of single-bud black tea. Background technique [0002] Black tea is the second largest tea category in my country. Black tea is a fully fermented tea, which is made from suitable new tea tree leaves as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying; black tea produces tea polyphenols during processing. The chemical reaction centered on enzymatic oxidation, the chemical composition in fresh leaves changes greatly, tea polyphenols are reduced by more than 90%, new components such as theaflavins and thearubigins are produced, and the aroma substances are significantly increased compared with fresh leaves; Contains carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients, which...

AI Technical Summary

Problems solved by technology

In this method, the picking time of the raw materials is too late, the air humidity is low, and it is easy to wither and ferment in advance when stacking the tea leaves. At the same time, the picked raw materials are not cleaned, and the impurities mixed in the black tea are made, which greatly affects the appearance and appearance of the tea leaves. Taste, the raw materials are withered by sun-drying or indoor heating-drying, which is not conducive to maintaining the quality of black tea; in addition, the traditional pressurized rolling method is only suitable for the processing of black tea with 1 bud and 1 leaf or 1 bud and 2 leaves. For the processing of single-bud black tea, pressurized rolling will destroy the original crescent shape of the single bud, which will not only loosen the original tight single bud, which is not conducive to the subsequent fermentation and drying operations, but also affect the Appearance of finished black tea