Method for processing summer tea leaves into black tea

Abstract

The invention relates to the technical field of processing of tea leaves and particularly relates to a method for processing summer tea leaves into black tea. The method provided by the invention mainly comprises the following steps: a, withering: picking fresh tea leaves at April to August every year, spreading the picked fresh tea leaves, and performing withering until the moisture content of the leaves is 24-36% to obtain withered tea leaves; b, wetting again: performing stacking, and covering wet cotton cloth on the surfaces of the stacked tea leaves for wetting again; c, rolling: taking back the wet tea leaves, and rolling the wet tea leaves by adopting a stone mill in a pressurization mode thrice; d, fermentation: adjusting the moisture content of the rolled tea leaves to be 65-75%,performing fermentation for 2-6 hours, stirring the tea leaves once every 1-2 hours, and keeping the temperature of the tea leaves to be not higher than 40 DEG C to obtain fermented tea leaves; and e,baking and drying for three times: baking the fermented tea leaves three times, taking out the tea leaves and cooling the tea leaves to room temperature at the interval between two times of baking, and finally obtaining the finished product of the black tea, wherein the parameters and times are different in baking each time. The processing procedure is performed according to the characteristics of summer black tea, so that the fragrance of the tea can be effectively improved, the bitter and astringent taste of the tea can be reduced, and the tea liquor color can be deepened.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for processing summer tea into black tea. 【Background technique】 [0002] Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. The main processing technology of black tea is: withering, rolling, fermentation, drying and other steps. During the processing of black tea, the astringent tea polyphenols are reduced, and theaflavins and thearubigins are increased. Theaflavins and thearubigins play an important role in the ...

AI Technical Summary

Problems solved by technology

[0005] At present, there are some patents on the processing of summer tea in the prior art, but there are generally problems of light taste, weak tea flavor, bitter taste, poor taste, and poor color of soup, so that summer tea cannot be well utilized.