Preparation method of black tea

Abstract

The invention discloses a preparation method of black tea. A tea production machine body is used in the preparation method. The preparation method is characterized in that the tea production machine body is divided into a tea kneading chamber and a withering chamber, wherein four tea kneading machines and an industrial humidifying machine are arranged inside the tea kneading chamber; two two-way ventilators are arranged on the top surface of the tea kneading chamber; six temperature measuring and controlling instruments for controlling the one-way ventilators are arranged on the top surface ofthe withering chamber; the industrial humidifying machine and four withering grooves are arranged inside the withering chamber; and an electric heating air furnace is arranged on the top end of the right side of each withering groove. The preparation method of the black tea has the advantages that uniform and proper physicochemical change of withering leaves can be ensured; softness, plasticity and elasticity of bud leaves can be ensured so as to meet the conditions required by later-stage twisting, fermentation and particle shaping; completeness of formed tea strips can be ensured; the appearance is round, tight, heavy and compact; the color and luster are black as ink; the sweet fragrance is intense; the taste is mellow, sweet and tasty; and the soaked open leaves are red, bright and fresh.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing black tea. Background technique [0002] Black tea is one of the main teas in China, and its development trend has risen rapidly in recent years. It refers to picking new buds of tea trees, the basic process of which is withering, rolling, fermentation, drying, and finally forming the quality characteristics of red leaves and red soup. The product requirements of Qihong Maofeng: the cord is thin and slightly curved, the gold is exposed, the color is dark, the inner quality is the most obvious, it has a honey or apple aroma, which lasts for a long time, the soup is red and bright, and the taste is fresh and mellow Sweet, with bright red leaves. Black tea withering is a key step to ensure the color and quality of black tea. At present, the main methods of withering include sunlight withering, hot air withering, indoor natural withering and compound ...

AI Technical Summary

Problems solved by technology

The rolling room requires low temperature and high humidity. The room temperature is controlled at 20-24°C and the relative humidity is controlled at 85-90﹪. In view of the temperature and humidity requirements of black tea withering and rolling, it is easy to produce high-grade famous black tea under the original process conditions of traditional stand-alone machines. The quality varies greatly, and it cannot satisfy the shape production of special famous black tea. It is a new way to make special famous black tea by opening the post-process single-layer drying and dehydration and double pot Quhao shaping

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