Fu tea and preparation method thereof

Abstract

The invention discloses fu tea and a preparation method thereof, and relates to a fu tea product and a preparation method thereof. The preparation method comprises the following steps: a, preparation of two-time fermentation tea, to be more specific, prepared black tea is spread evenly in a fermentation room with steam evenly passing through the bottom for steaming until the tea at the uppermost layer is softened and may not be dispersed by hand kneading, is fermented for 10 to 24 hours immovably, and is dried for standby use; b, re-preparation of old tea, to be more specific, the old tea is classified according to fu tea and pressed black tea, after breaking into pieces, the pieces are respectively spread evenly in the fermentation room with the steam evenly passing through the bottom for steaming until the tea pieces at the uppermost layer can be dispersed by hand kneading, is fermented for 10 to 24 hours immovably, and is dried for standby use; and blending and preparation of the fu tea according to the ratio of 40-80 parts of by weight of the two-time fermentation tea and 20-60 parts of by weight of the re-prepared old tea. The fu tea has the advantages of simple production process, scientific blending, high degree of alcohol, sublimated unique flavor of clever combination of stale flavor, fungal flavor and fresh flavor, reddish yellow and bright soup and mellow and soft taste, and the product quality is significantly better than that of traditional Fuzhuan tea.

Description

technical field [0001] The invention relates to a Fucha product and a preparation method thereof. Background technique [0002] Among the dark tea products, Fuzhuan tea is loved by people for its golden flower health care function. With the popularization of black tea consumption, people began to be more and more picky about the taste of Fu tea. People with different living habits have different preferences for the taste of Fu tea. In particular, some consumer groups require Fu tea to have both the aroma of old tea and The new tea taste of new tea also requires a mellow and refreshing taste with a long-lasting fragrance. Existing fu brick tea, old tea has only old fragrance, and new tea has only new tea taste, and old tea plus new tea is miscellaneous taste, therefore can't satisfy its requirement. This requires R&D personnel to develop different tastes for different groups of people to meet the needs of different consumer groups. For example, the patent publication numbe...

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