Technology for processing black tea

Abstract

The invention relates to the field of tea processing and in particular relates to a technology for processing black tea. The technology comprises the following steps: 1, preparing black tea rolling equipment and a black tea fermentation apparatus; 2, stir-frying; 3, rolling; 4, sealing the tea; 5, throwing tea; 6, turning the fermentation tank; and 7, resetting the fermentation tank. With the adoption of the technical scheme, the processes of manually stir-frying, sealing and throwing tea can be simulated, and the tea rolling and frying effect is improved; the bottom tea is moved to the surface layer in the fermentation process, the condition that the bottom tea is rotten is effectively avoided, the inner structure and outer structure of the tea are not damaged, and any residue is not produced, so that the condition and taste of the tea are ensured. The tea is prevented from being scattered in the reversing process, the produced tea alcoholase is not damaged, and the tea fermentation time is accelerated.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology for black tea. Background technique [0002] During the processing of black tea, the tea leaves need to be rolled and fermented. The purpose of tea rolling is to properly destroy the tea tissue after greening, so that the substances contained in the tea can penetrate the surface of the leaves. Tea leaves are generally hand-kneaded. Hold the tea with both hands, light and heavy first, and light and heavy alternately, and finally loosen the pressure and ungroup. The rolling of traditional tea leaves is entirely dependent on manual rolling. The quality of hand-rolled tea is high, but at the same time it has high requirements for labor, and this manual method has low production efficiency and cannot be mass-produced. At present, tea rolling machines are usually used for rolling. Although machine rolling improves the rolling speed and reduces labor intensity, si...

AI Technical Summary

Problems solved by technology

However, stirring will also disperse the produced tea alcohol enzyme, which needs to be re-produced after standing still, and there is also the problem of long fermentation time. At the same time, stirring will destroy the internal and external structure of the tea, affecting the appearance of the tea, and stirring will also produce residues that affect Taste affects tea sales

Images