Preparation method of black tea

Abstract

The invention discloses a preparation method of black tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps of picking tea tree fresh leaves,withering the picked tea tree fresh leaves, spraying solutions onto the withered tea leaves, then conveying the treated tea leaves into a rolling machine for rolling, putting the rolled leaves in a fermentation box for fermentation, and baking the tea leaves after fermentation treatment so as to obtain finished products of the black tea. According to the preparation method disclosed by the invention, when the tea leaves are rolled, the specially-made solutions are added, so that the occurrence of physical and chemical transition of the tea leaves is effectively promoted, moisture generates diffusion and permeation, water is stuffed between cells, and the green and astringent taste is volatilized; and besides, the cell permeability of the tea leaves can be improved, the increase of the permeability of cell membranes facilitates substance exchange between cells and peripheral environment, effective components in the cells are focused in vacuoles, the passage in which the effective components flow out of the cells is unimpeded, and the dissolution rate of the effective components of the black tea is greatly increased. The tea soup of the black tea prepared by the preparation method disclosed by the invention is red and bright, rich in fragrance and mellow and sweet in taste.

Description

technical field [0001] The present invention relates to tea, in particular to a method for the preparation of black tea. Background technique [0002] Tea is a drink made from the leaves or buds of the Camellia sinensis plant that originated in China. As a well-known health drink, tealeaves is the contribution of the people in southern China to the Chinese food culture in ancient times. There are many ingredients contained in tea leaves, nearly 500 kinds. Caffeine, theophylline, theobromine, choline, xanthine, flavonoids and glycosides, tea tannins, catechins, terpenes, phenols, alcohols, aldehydes, acids, esters, Aromatic oil compounds, carbohydrates, multivitamins, proteins and amino acids. Amino acids include cysteine, methionine, glutamic acid, and arginine. Tea also contains calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium and other minerals. Therefore, tea can eliminate food and get tired, reduce fire...

AI Technical Summary

Problems solved by technology

However, in the existing black tea processing process, due to improper processing technology, the processed black tea has a low dissolution rate of active ingredients after soaking. The content of tea water extracts in traditional black tea is about 30%, and tea polyphenols account for about 30% of dry black tea leaves. less than 20% of the weight, and then the value of the prepared black tea is low, reducing the quality of the prepared black tea