Processing technique of high-aroma high-theaflavin summer black tea

Abstract

The invention discloses a processing technique of high-aroma high-theaflavin summer black tea. The processing technique includes: making black tea with summer tea picked in August, and treating the fresh tea leaves by withering via a withering tank in combination with rocking, wherein the withered leaves have fragrant aroma with slight flower aroma; after withering, freezing, so that subsequent rolling and fermenting time is shortened, and processing efficiency is improved; after rolling, adding suitable high epigallocatechin, and fermenting, wherein the content of theaflavin in the black teais evidently increased; performing high-temperature and quick and continuous tidying and continuous drying, connecting a tea tidying machine and a chain-plate automatic dryer, and destroying enzymic activity by high heat with part of polyphenols not oxidized and stopping changing color, so that aroma is enhanced and taste is improved. The tea processed herein has evident flower aroma, the soup isorange red and bright, the taste is mellow, the tea aroma is strong and lasts long, the aroma is stable, the content of theaflavin is high, and the quality of the summer black tea is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of summer black tea with high aroma and high theaflavins. Background technique [0002] my country is the country with the largest area and the highest output of tea, but the export volume of tea is less than that of India, Sri Lanka and other countries. The reason is that my country mainly produces green tea, while the tea consumption in the international market is mainly black tea. In recent years, with people's attention to black tea culture, many black tea manufacturers are very optimistic about China's black tea market. Chinese black tea still has certain comparative advantages and growth potential. At present, the improvement of black tea brand awareness and the innovation of black tea production technology and technology have become the bottleneck restricting the development of black tea industry. Black tea is made from the fresh leaves of smal...

AI Technical Summary

Problems solved by technology

At present, black tea in my country, except for a few well-known black teas, generally has problems such as low aroma, inconspicuous floral and fruity aromas, and unstable aroma quality, which cannot meet the needs of consumers.

In addition, due to the bitter taste and low aroma of summer and autumn tea, the overall quality is poor, and the economic benefits are low. Therefore, 20%-39% of summer and autumn tea in the national tea garden cannot be rationally and effectively used, which not only causes a lot of waste of resources, but also restricts the increase in tea production.