Method for preparing black tea

Abstract

The invention discloses a method for preparing black tea. The method includes the following steps that first, fresh leaves are picked, time from fresh leaf picking to fresh leaf spread-drying does notexceed 8 hours; second, the fresh leaves are spread-dried, specifically, the fresh leaf spread-drying thickness is 2-3 centimeters, and the fresh leaves are blown for 4-6 hours by natural wind at 4 meters / seconds; third, withering is conducted, specifically, the fresh leaves are blown for 4-6 hours by natural wind at 8 meters / seconds or above, and every one hour, tea green in a withering trough is ploughed in green for one time; fourth, rolling is conducted, specifically, the pressure of a barrel cover is adjusted according to a principle of light, heavy, light, heavy and light, and completedwithin 2 hours, and then the tea leaves are deblocked by a deblocking machine; fifth, fermentation is conducted, specifically, the deblocked tea leaves are put into a high-temperature and high-humidity fermentation room to be fermented within 2 hours, and the cumulative fermentation degree reaches 80-85%; and sixth, bake-drying is conducted, specifically, bake-drying includes the three steps of initial baking, full baking and re-baking, the process from beginning of fresh leaf picking to completing of initial baking and full baking is completed within 24-30 hours, and the black tea with excellent color, aroma, taste, shape and rhyme is prepared finally.

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] Black tea is the tea with the largest output in the world, accounting for about 70% of the total global output. It is a fully fermented tea. The production process of black tea includes fresh leaf picking, spreading, withering, rolling, fermentation and drying. However, black tea processing is an international problem that has not yet been solved. The taste of traditional black tea is sour, miscellaneous, and dry. , leading to varying degrees of deterioration during tea processing. Tea research institutes and production enterprises one-sidedly believe that the fermentation of black tea is completed in the fermentation step, so it is difficult to make good-quality black tea with traditional techniques. The aroma of traditional black tea is mixed, not pure, not refreshing, dry mouth and not producing fluid, bitte...

AI Technical Summary

Problems solved by technology

However, black tea processing is an international problem that has not yet been solved. The taste of traditional black tea is sour, miscellaneous, and dry. , leading to varying degrees of deterioration during tea processing

Tea research units and production enterprises one-sidedly believe that the fermentation of black tea is completed in the fermentation step, so it is difficult to make good-quality black tea with traditional techniques.

The aroma of traditional black tea is mixed, not pure, not refreshing, dry mouth and not producing fluid, bitter and astringent, generally sour, watery, and some even have rancid and foul smell. , overall poor quality

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