Preparation technology of Danxia black tea

Abstract

The invention discloses a preparation technology of Danxia black tea. The preparation technology comprises the following steps of selecting fresh leaves, performing withering, performing rolling, performing fermentation, performing baking, performing refining and performing packaging inspection. According to the preparation technology of Danxia black tea disclosed by the invention, the consistencyof Danxia black tea products can be guaranteed, the quality of the products can be improved, besides, withering is uniform, the Danxia black tea cannot be influenced by temperature differences of climate, and the technology is simple.

Description

technical field [0001] The invention relates to the technical field of black tea preparation, in particular to a preparation process of Danxia black tea. Background technique [0002] Black tea is one of the six major teas in China. It is a fully fermented tea. It is made from suitable tea tree buds and leaves through a series of processes such as withering, rolling, fermentation, and drying. The water color and the bottom of the leaves are both red. The purpose of withering is to make the fresh leaves of tea lose water to a certain extent. Uniform withering is the key to the quality of withering. If the withering is insufficient, the water content of the tea will be high. Less, it is difficult to knead into strips, and the amount of broken tea will increase. [0003] At present, the commonly used withering methods include sun exposure and natural withering. There are problems of uneven withering or the influence of climate temperature differences, and the quality standardi...

AI Technical Summary

Problems solved by technology

The purpose of withering is to make the fresh leaves of tea lose water to a certain extent. Uniform withering is the key to the quality of withering. If the withering is insufficient, the water content of the tea will be high. Less, it is difficult to knead into strips, and there is more broken tea

[0003] At present, the commonly used withering methods include sun exposure and natural withering. There are problems of uneven withering or the influence of climate temperature differences, and the quality standardization of all products cannot be achieved. Moreover, due to the influence of weather, rainy weather will disrupt the production plan and even cause fresh leaf raw materials. Phenomena such as burnt edges, redness, and rot will reduce the quality of the finished tea. In severe cases, the raw materials will not be used, causing huge economic losses.

The traditional fermentation is indoor natural fermentation. Since tea is a seasonal agricultural product, the trial production of black tea determines that the production cycle of black tea is from spring to autumn. High, it will affect the transformation of substances in the black tea fermentation process, it will produce some microbial bacteria, mildew may occur, and the quality of tea will be reduced if it is not sterilized in time