A kind of processing method of fruit flavor mulberry leaf black tea
A technology of mulberry leaf black tea and its processing method, which is applied in the field of tea processing, can solve problems such as limited promotion demonstration and application space, poor sensory quality, and heavy beany smell, so as to promote the development of mellow taste and solve the problem of heavy beany smell, glossy effect
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[0030] (1) Raw materials: spring mulberry leaves with one bud and two leaves, no rain leaves and leaves from diseases and insect pests;
[0031] (2) Withering: thinly spread spring mulberry leaves to 60%-62% water content at room temperature, spreading leaf thickness 2-3cm, withering time 15h, hand touch green once during withering;
[0032] (3) Kneading: Kneading adopts the principle of "air pressure-light pressure-medium pressure-heavy pressure-air pressure" cyclic pressure, in which air pressure 20min, light pressure 5min, medium pressure 15min, heavy pressure 3min, air pressure 1min, medium pressure Press 13min, heavy press 2min, air press 1min, after kneading, the mulberry leaves are basically curled and some mulberry juice is kneaded;
[0033] (4) Fermentation: Fermentation temperature is 36℃~38℃, relative humidity is about 90%, until the mulberry leaves are basically discolored and a fruity aroma similar to mulberry is released. During the fermentation, it is stirred 3 times, ...
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