Production method of Kung fu black tea

Abstract

The invention discloses a production method of Kung fu black tea. Picking, withering, temperature control fermentation, two times of a drying forming technology and three times of a sectioned aroma enhancing technology are performed, technological parameter conditions are controlled, so that the Kung fu black tea product prepared with the processing method has compact and straight appearance strips, black and oily color, red bright soup, lasting tea aroma, mellow taste, strong inherent aroma and bright tea soup, and the quality of black tea in color, aroma and taste is improved comprehensively.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for preparing kung fu black tea. Background technique [0002] Black tea is the most consumed tea in the world. Existing black tea is generally divided into three types, Souchong black tea, Kung Fu black tea and red crushed tea. Among them, Kungfu black tea is a unique black tea variety in my country. Kungfu black tea has a wide range of origins. The raw materials of Kungfu black tea are delicate and tender, with fine workmanship. quality characteristics. With the general improvement of people's living standards, higher requirements are put forward for the quality of black tea. During the processing of Kung Fu black tea, due to too many factors such as origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance. The finished products are uneven. When the tea soup is formed, the color is dark, the taste is jerky, and th...

AI Technical Summary

Problems solved by technology

With the general improvement of people's living standards, higher requirements are put forward for the quality of black tea. During the processing of Kungfu black tea, due to too many factors such as origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance. The finished products are uneven. When forming tea soup, the color is dark, the taste is jerky, and the taste is flat. After brewing, the soup color is dark and turbid, and the bottom of the leaves is dark and dark. It is difficult to meet the needs of daily consumption.

Not only affect the appearance of tea, but also affect the internal quality of the product