Preparation method of black tea

Abstract

The invention discloses a preparation method of black tea. The preparation method comprises the following steps of picking fresh tea leaves with single bugs, or with one bud and one leaf, and spreading the picked fresh tea leaves in a withering tank for withering; performing rocking for 2-3 times, and rolling the tea leaves after rocking for 30-90 min; performing fermentation, wherein the fermentation process is divided into 2-3 steps; performing fermenting for the first time: placing tea leaves rolled in the step 3 in a screen mesh fermentation tank, and performing fermentation under the condition that the temperature is 28-35 DEG C and the humidity is greater than or equal to 92%; keeping the fermentation time for 4-7 hours; after fermentation, taking out the tea leaves, and performing drying for the first time under the condition of 25-32 DEG C; taking out the tea leaves, performing fermentation for the second time, performing covering with a humid pure cotton yarn to form two layers, and performing fermentation under the condition that the temperature is 25-36 DEG C and the humidity is greater than or equal to 95% for 3-7 hours; after fermentation for the second time, performing direct drying or enabling moisture to dissipate for the second time, and performing fermentation for the third time; and finally, taking out the tea leaves, and putting the taken tea leaves on the screen mesh tank for drying, so that the finished products of the black tea of which the water ratio is 4-7% can be obtained. According to the preparation method of the black tea, a fermentation technology is adopted for three times, so that the black tea is delicately-fragrant, mellow and good in quality.

Description

technical field [0001] The invention relates to black tea, in particular to a method for preparing high-quality black tea, and belongs to the technical field of tea processing. Background technique [0002] Black tea is a kind of fully fermented tea, which is the main tea product in tea culture. Black tea has a long history in my country. It is loved by tea lovers for its unique flavor characteristics, long-term storage and unique aroma. Generally speaking, black tea refers to black tea leaves produced through the steps of picking, withering, rolling, fermenting, and drying. Black tea has more fermentation process than green tea. The tea leaves are oxidized and matured by tea polyphenolase in the air. The inherent tea polyphenols and tannins in the tea are reduced, and new components and alcohols such as theaflavins and thearubigins are produced. Aromatic substances such as class, aldehydes, ketones, esters, etc. [0003] Because black tea is fully fermented and oxidized,...

AI Technical Summary

Problems solved by technology

One-time fermentation makes the fermentation process more continuous, and the quality of the fermented tea leaves is also better, but some inherent flavors of the tea leaves are also lost and wasted during the fermentation process, which cannot fully express the original flavor of black tea leaves, making black tea products from all over the world similar , which reduces the tasting flavor significance and market value of black tea