Preparation method for black tea

Abstract

The invention discloses a preparation method for a black tea and relates to the technical field of tea leaves processing. The preparation method for the black tea comprises the processes of picking tea leaves, withering, rolling, fermenting, triple baking, and the like. Due to the improvement of withering technology, tea fragrance is natural and mild and tea leaves are rich in contents; the fermenting process is capable of enhancing soaking tolerance of tea leaves; a fast radiating and targeted airing method is applied to a heat dissipation process, the fermentation of the black tea is delayedand the tea leaves exhale stuffy gas from fermentation and inhale more fresh oxygen, so that the tea leaves are more fresh and mellow and the stuffy odor quickly brought by high temperature of fermentation of the traditional preparation method can be effectively solved; triple baking is utilized to improve fragrance and taste of the tea leaves, remove tea green color and relieve astringent taste,so as to achieve the purpose of qualified large-scale industrial production of the black tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for making black tea. Background technique [0002] This section provides background information related to the present disclosure only and is not necessarily prior art. [0003] Yunnan is a large province of traditional black tea production in China. Black tea has always been the main superior tea of ​​Yunnan tea industry, and occupies a place in the export trade of agricultural products. Fragrant features. [0004] The black tea products of Xingji Tea Industry are made from the fresh leaves of Yunnan big-leaf species with one tooth, two leaves and three leaves as raw materials, and the red strip tea is made by withering, rolling, and three roasting fires. It has a history of 70 years. Most of the black tea products currently on the market have uneven tea water content and product quality, and unstable forms of aroma, sweetness, and purity. [0005] Due to the...

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Problems solved by technology

[0005] Due to the scarcity of ancient tree tea resources, high price and high risk of production, this is the reason why real ancient tree black tea is rare in the market, and it is difficult to ferment with one bud, two leaves and three leaves, and the process requirements are extremely high.