Preparation method of black tea cake

Abstract

The invention relates to a preparation method of a black tea cake. The method comprises the following steps of leaf selection, primary withering, secondary withering, fine manipulation of tea leaves,stem cutting, rolling, fermenting, screening, pressing, baking, reheating for fragrance enhancement and packaging. According to the method, the tea leaves can be uniformly withered by combining primary withering with secondary withering, old tea leaves and tender leaf stems can be withered equally in the same way, and rolling and fermentation of black tea are facilitated. Meanwhile, the fragranceof the black tea can be increased by 4-6% in comparison with conventional black tea in a mode of performing reheating for fragrance enhancement, people can directly smell the difference of the black tea through the human sense organs, and the quality and mouthfeel of the black tea are obviously improved. In addition, through pressing, the tea leaves are pressed into tea balls or tea cakes, so thatthe tea leaves are conveniently transported by carrying machines of the tea leaves, the storage time of the tea leaves is prolonged, and retrograde mildewing is avoided. The tea cake has the advantages of being pure in taste, strong in fragrance and convenient to store, carry and transport.

Description

Technical field [0001] The invention belongs to the field of making tea cakes, and specifically relates to a method for making black tea tea cakes. Background technique [0002] Tea can be said to be a kind of Chinese culture. Tea drinking is also part of the daily life of most Chinese people. In the country, tea is mainly divided into green tea, black tea, oolong tea and scented tea. Among them, green tea is the earliest, and green tea is relatively due to its processing technology. It is relatively simple and relatively convenient to brew, and it has become a commonly used type of tea in most areas. With people’s pursuit of the quality of tea, black tea has gradually entered people’s lives. Black tea is because of its tea soup after brewing dry tea. The background color of the leaves is red. At the same time, it is precisely because of the red color of black tea that attracts some people’s interest in it and deepens people’s impression of it. The chemical reaction centered on ...

AI Technical Summary

Problems solved by technology

[0002] Tea can be said to be a kind of culture in China, and drinking tea is also part of the daily life of most Chinese people; in China, tea is mainly divided into green tea, black tea, oolong tea and scented tea, among which green tea is the earliest. Relatively simple and relatively convenient to brew, it has become a type of tea commonly used in most areas; as people pursue the quality of tea, black tea has gradually entered people's lives. It is named after the red color of the leaves. At the same time, it is precisely because the soup color of black tea is red that it attracts some people's interest in it and deepens people's impression of it. The chemical reaction centered on the enzymatic oxidation of polyphenols, the chemical components in fresh leaves changed greatly, the tea polyphenols were reduced by more than 90%, new components such as theaflavins and thearubigins were produced, and the aroma substances were significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow taste. However, during the processing of existing black tea, it often occurs that the tea leaves are red and green due to the difficulty of changing, which affects the quality of black tea. It often happens that the drying is not in place, and then the black tea has a high moisture content, which affects its subsequent storage; therefore, in order to solve the above problems, a black tea cake with a pure taste, strong aroma, and easy storage and transportation is developed. method is necessary