Processing method capable of reducing bitter taste of summer red broken tea

Abstract

The invention discloses a processing method capable of reducing bitter taste of summer red broken tea. The processing method comprises steps of picking fresh tea leaves, performing sunning, performinggentle withering, performing impurity removal, performing matched hammering and cutting with an LTP machine and a triple CTC machine, performing fermentation with a bed type ventilated fermentation machine, performing drying and the like. The summer fresh leaves of 5 species of tea trees of Jinxuan, Cuiyu, Huangjingui, Fuding Dahao tea, Fuyun No. 6 and the like are mixed and processed so that thered broken tea is obtained. The processed red broken tea is glossy in shape, compact in granules, red and bright in internal quality soup color, high and sharp in scent, heavy and strong in taste, fresh and brisk, red and even in leaf bases and light in bitter taste. Through the adoption of the method disclosed by the invention, the bitter taste of the summer red broken tea can be effectively reduced, and the quality of the summer red broken tea can be improved.

Description

technical field [0001] The invention belongs to the technical field of tea making technology, and in particular relates to a processing method for reducing the bitterness and astringency of summer red crushed tea. Background technique [0002] Broken red tea is a staple product in the international tea market, currently accounts for about 80% of the world's total tea exports, and has a production history of more than 100 years. Red crushed tea mainly adopts the fresh leaves of tea tree, and first makes finished tea through processes such as withering, kneading or kneading, fermenting, and drying. For example, the invention patent with publication number CN103349094 discloses a processing method of red crushed tea. The leaves go through the steps of withering, kneading, fermenting and drying to make black crushed tea, which is similar to the traditional processing method of black crushed tea. [0003] In actual production, it was found that the traditional red crushed tea pr...

AI Technical Summary

Problems solved by technology

[0003] In actual production, it was found that the traditional red crushed tea processing technology has the problems of strong irritating smell of raw tea and heavy bitterness of the finished product; The ammonia ratio is relatively large, so the red broken tea made from the fresh leaves of tea trees in summer is more likely to have bitter taste, weak aroma, and dry color.

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