A kind of black tea preparation method

Abstract

The invention discloses a method for preparing black tea, which comprises the following steps: picking single-bud, one-bud and one-leaf fresh tea leaves, spreading them on a withering trough and withering; then shaking the green leaves for 2-3 times, and rolling the tea leaves for 30-90 minutes ; Then carry out fermentation, the fermentation process is divided into 2-3 times; the first fermentation: put the tea after kneading in step 3 on the sieve fermentation tank, and carry out fermentation under the conditions of 28-35°C and humidity ≥ 92%; The time lasts for 4-7 hours; after the fermentation is completed, take out the tea leaves and dry them for the first time at 25-32°C; then take out the tea leaves for the second fermentation, and cover two layers with moist cotton gauze, Ferment for 3-7 hours under the conditions of 25-36°C and humidity ≥95%; after the second fermentation is completed, directly dry or carry out the second water loss and the third fermentation. Finally, the tea leaves are taken out and placed on a sieve tank for drying to obtain finished black tea with a moisture content of 4‑7%. The black tea preparation method of the present invention designs three fermentation processes, and the black tea is fragrant, mellow and high 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