Making method of Dancong strip-shaped black tea

Abstract

The invention provides a making method of Dancong strip-shaped black tea. The method mainly comprises the following steps: fresh leaf picking, withering, rolling, fermentation, drying, re-fermentation and re-drying. Devices are combined in the making process to optimize withering and fermentation technologies in order to improve the processing quality, the processing efficiency and the economic benefit of Dancong black tea. The obtained Dancong black tea has high and brisk endoplasmic aroma and has nectar aroma, a tea soup obtained by using the tea has a bright red color, a mellow, brisk and sweet taste and plump mouthfeel, is unique, and is incomparable to general black tea .

Description

technical field [0001] The invention relates to tea making technology, in particular to a method for making single-cluster bar-shaped black tea. Background technique [0002] Dancong black tea is a cross-border work made of Dancong tea as raw material through black tea technology. It is a new attempt to make Dancong tea. This tea has caused a sensation in the domestic tea industry, and is known as another pinnacle of domestic black tea after Jin Junmei. Its taste is no less than that of Jinjunmei and Lapsang Souchong. It has the style of black tea and the charm of single-clump tea. It inherits the aroma of flowers and fruits of single-clump tea and has the advantages of black tea. The taste is unique and unique, which is not found in ordinary black tea. Can compare. [0003] At present, although single-clump black tea is made with buds and leaves as raw materials through withering, rolling, fermenting, drying and other processes, if the traditional tea-making process is us...

AI Technical Summary

Problems solved by technology

[0003] At present, although single-clump black tea is made with buds and leaves as raw materials through withering, rolling, fermenting, drying and other processes, if the traditional tea-making process is used, there are generally problems with the uneven quality of withered leaves, which affects to a certain extent. The damage rate and degree of leaf cells during rolling, and the fermentation of tea dhool are also affected; at the same time, the withering time is long, the yield is low, and the withered leaves are often stuffy. Such technical problems can be said to fail to give full play to the quality of tea making. Optimum Levels of Inherent Ingredient