Producing and making method of black tea

Abstract

The invention discloses a producing and making method of black tea. The producing and making method comprises the following steps of a, performing withering: natural withering one-bud four-leaf greentea leaves or one-bud five-leaf green tea leaves until the water content of the green tea leaves is reduced to 60%-65% to obtain products A; b, performing fixation: putting the products A into a fixation machine for fixation, wherein the fixation temperature is 60-70 DEG C, and after fixation is completed, obtaining products B; c, performing twisting: mixing the products B with coconut meat coarsepowder of which the grain size is 0.5-1.5mm to obtain a mixture, putting the mixture into a twisting machine for twisting, and after twisting is completed, obtaining products C; d, performing sieving: sieving the twisted products C, and sieving off the coconut meat coarse powder so as to obtain products D; e, performing fermentation: putting the products D into a fermenting room of 35-40 DEG C for fermenting until leaves become red to obtain products E; f, performing sterilization: performing ultraviolet sterilization on the products E so as to obtain products F; g, performing baking: dryingthe products F so that the water content of the leaves is reduced to 3%-5%, and sieving off broken leaves so as to obtain products G; and h, performing encapsulation and aroma increasing: encapsulating the products G, and performing aroma increasing at the temperature of 100-110 DEG C so as to obtain the black tea. To sum up, the producing and making method disclosed by the invention has the characteristic of increasing the scent and the yield of the black tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for producing black tea. Background technique [0002] Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Black tea is a fully fermented tea, which is refined from suitable new tea leaves as raw materials through a series of processes such as withering, rolling (cutting), fermentation, and drying. The originator of black tea is in China. The earliest black tea in the world was invented by tea farmers in t...

AI Technical Summary

Problems solved by technology

At present, in the process of making black tea, it is easy to lose the aroma, resulting in a decline in the aroma of the tea leaves