Preparation method of black tea

Abstract

The invention belongs to the field of tea processing, and specifically relates to a preparation method of black tea. The preparation method of the black tea comprises the following steps of picking fresh leaves, carrying out stir-frying, carrying out primary rolling, carrying out rinsing, carrying out re-rolling, carrying out fermenting, carrying out drying and carrying out aroma-baking. Accordingto the preparation method of the black tea, low-temperature stir-frying is performed on fresh leaves so as to be subjected to withering, so that, the preparation method is short in withering time anduniform in withering effect; grassy smell, as well as bitter and astringent taste, can be effectively removed by adopting combination of the primary rolling and the rinsing; and excessive fermentation and coking of tea can be prevented by adopting gradual-cooling drying. Moreover, temperature, time and moisture of each processing step are controlled, so that, the prepared black tea is lighter inbitter and astringent taste, smaller in grassy flavor, brighter in color and luster, mellower in refreshing aroma, good in taste and excellent in quality.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for making black tea. Background technique [0002] Black tea is a kind of fully fermented tea. During the fermentation process, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs, so that the tea polyphenols in the tea react to form new components such as theaflavins and thearubigins. Black tea is rich in carotene, vitamin A, caffeine, amino acids, calcium, phosphorus, magnesium, potassium and other nutrients. Black tea produces theaflavins and thearubigins through fermentation, which makes the aroma of tea more obvious than that of fresh leaves Increase to form the unique color, aroma and taste of black tea. In addition, black tea also has the effects of refreshing and relieving fatigue, promoting body fluid and clearing heat, diuretic, anti-inflammatory and sterilizing, detoxifying, prolonging aging, lowering blood sugar, anti-cancer, and ...

AI Technical Summary

Problems solved by technology

[0003] At present, black tea is made through a series of processes such as withering, rolling, fermentation, and drying. The withering adopts light withering and temperature-controlled withering. The withering time is long and the degree of withering is uneven. The control method and parameters of the rolling machine during rolling are not good. , so that the degree of rolling is too heavy, destroying the stalk and warp of the tea leaves, the black tea made has sour taste, grassy taste, obvious astringency, poor color, and light fragrance; for example, the patent document CN201711290965. The processing method, the withering method adopted is temperature-controlled withering, the withering time is 8-20h, and the tea leaves are not turned over during the withering process, which makes the degree of withering of the tea leaves uneven, thus affecting the quality of the finished product