Compressed black tea and processing method thereof

Abstract

The invention discloses compressed black tea and a processing method thereof. The processing method includes the following steps that summer and autumn tea tree fresh leaves with one bud and three orfour leaves or paired leaves in the same tenderness are adopted, and the compressed black tea is obtained by conducting intermittent blast withering, segmented rolling, hot air deblocking, cold pressing shaping, primary drying conversion and sufficient drying fragrance improving on the fresh leaf raw materials in sequence. According to the processing method provided by the invention, key processesof primary processing and reprocessing are integrated, the processing procedures of withering, rolling, pressing, drying and the like are optimized, the making time of finished tea is shortened, thequality and the production efficiency of the compressed black tea can be remarkably improved, and the utilization rate of summer and autumn coarse and old raw materials and the consumption convenienceof the black tea are improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a pressed black tea and a processing method thereof. Background technique [0002] Black tea is the most consumed tea in the world, mainly red broken tea for foreign consumption, and red stick tea for domestic consumption. In recent years, affected by the decline in the export volume of black crushed tea, the domestic red tea market has gradually grown, and some special black tea products have emerged, such as Jinjunmei, Yingde black tea, and pressed black tea. [0003] Red stick tea is generally processed through traditional processes such as withering, rolling, fermentation, and drying. For processing red stick tea from summer and autumn crude raw materials, traditional processes often result in insufficient leaf cell damage and low enzyme activity, resulting in uneven or lack of fermentation. However, after brewing, dry tea has shortcomings such as the soup color is no...

AI Technical Summary

Problems solved by technology

At present, in the primary processing process of pressed black tea, the quality characteristics of black tea have been basically formed through fermented enzymatic conversion and dehydration drying, but in the reprocessing process, steaming, pressing and secondary drying are also performed, and the process is cumbersome.

In addition, high-temperature steaming loses some of the taste substances and aroma components in red tea, so that the aroma of pressed black tea is low and dull, the taste is not sweet enough, and the original taste and aroma of red tea are lost.

[0005] With the improvement of people's living standards and the continuous upgrading of the black tea consumption market, consumers have higher and higher requirements for black tea products. It is difficult to meet the needs of consumers in terms of flower and color. Improving the utilization rate of fresh leaves in summer and autumn and the quality, processing efficiency and consumption convenience of black tea produced have become a new direction for the research and development of black tea processing technology.

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