Method for preparing flower-sweet-aroma congou black tea from tea in summer and autumn

Abstract

The invention discloses a method for preparing flower-sweet-aroma congou black tea from tea in summer and autumn. The method comprises the following steps of performing light supplementary withering on fresh tea leaves, performing making of green leaves, performing rolling, performing fermentation, performing drying and performing aroma-increasing treatment, wherein the fresh tea leaves are the tea in summer and autumn with one bud and two leaves or one bud and three leaves, and the light supplementary withering is performed by a method of combining yellow light withering with blue light withering; in the process of making of green leaves, the rotating speed of a machine for rocking of green leaves is 20-25rpm, and the process of making of green leaves is performed in three time gaps; in the fermentation process, fermentation is performed at 28-30 DEG C until the congou black tea has flower sweet aroma and does not have green grass smell; and the drying process comprises three steps ofperforming primary baking, performing rolling-frying and performing sufficient drying. According to the method disclosed by the invention, the defects existing in the prior art can be overcome, the flower-sweet-aroma congou black tea being tight and bent in shape strips, rich and durable in flower sweet aroma, red and bright in soup color, and mellow and brisk in taste is obtained. The technological process is simple, the equipment requirements are low, the energy consumption is low, and the method has technological innovation value, and is high in actual significance.

Description

technical field [0001] The invention relates to the technical field of tea processing, and more specifically, relates to a method for preparing flower sweet and fragrant Gongfu black tea from summer and autumn tea. Background technique [0002] Tea is a well-known health drink. With changes in consumption concepts and lifestyles, tea has become one of the most popular beverage categories for Chinese consumers. my country is a big tea-producing country. Among them, various Kung Fu black teas have a long production history and have always been the products consumed by Chinese residents. [0003] Gongfu black tea belongs to fully fermented tea, which is a unique black tea variety in my country and a traditional export commodity in China. The initial production process of Gongfu black tea is divided into four processes: withering, rolling, fermentation, and drying. Among them, fermentation is the key process to form the color and aroma of black tea. The processing of Gongfu bl...

AI Technical Summary

Problems solved by technology

However, the main reasons for abandoning summer and autumn tea raw materials in my country's current tea industry are that they often do not pay attention to the development and utilization of summer and autumn tea raw materials, and there is no effective breakthrough in tea making technology. high concentration, low aroma, and extremely bitter taste of tea soup, which seriously affected the improvement of the quality of Gongfu black tea, resulting in weak competition in the product market

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