Ilex latifolia thunb black tea and processing method thereof

Abstract

The invention relates to Ilex latifolia thunb black tea and a processing method thereof, and belongs to the field of tea processing. The processing method of the Ilex latifolia thunb black tea comprises the following steps: withering fresh leaves, splicing the fresh leaves, performing primary rolling, performing primary fermentation, performing primary baking, performing secondary rolling, performing secondary fermentation and performing drying to obtain the Ilex latifolia thunb black tea. According to the ilex latifolia thunb black tea prepared by the method, the tastes of congou black tea and small-leaf ilex latifolia thunb are well fused together, the bitter tastes of the congou black tea and the small-leaf ilex latifolia thunb are reduced, and the Ilex latifolia thunb black tea has thefresh and sweet fragrance of the congou black tea and sweet aftertaste of the small-leaf ilex latifolia thunb and has a stable taste.

Description

technical field [0001] The invention relates to Kuding black tea and a processing method thereof, belonging to the field of tea processing. Background technique [0002] Kudingcha, commonly known as Chading, Fudingcha and Gaolu tea, is mainly distributed in Southwest China (Sichuan, Chongqing, Guizhou, Hunan, Hubei) and South China (Jiangxi, Guangdong, Fujian, Hainan). Health drink. Kuding tea contains more than 200 components such as Kuding saponin, amino acid, vitamin C, polyphenols, flavonoids, caffeine, protein, etc. It is a good health tea. [0003] With the development of economy, tea has been welcomed by more and more people. The quality characteristics and unique taste and flavor of tea products for export must conform to the consumption habits of the international market. However, Kudingcha has a relatively heavy bitter taste, so it has not been widely accepted by the international market. [0004] At present, black tea is the largest tea consumption in the worl...

AI Technical Summary

Problems solved by technology

However, the traditional black tea processing technology is used to directly prepare Kuding black tea, and the prepared Kuding black tea has poor soup color, aroma and taste.

In order to improve the taste, it is considered to combine Gongfu black tea and Kuding tea, but if the finished product of Gongfu black tea and Kuding tea are directly blended together for drinking, the dissolution rate of the water extract after soaking Kuding tea and Gongfu black tea will be different. As a result, the flavors of the two teas cannot be well blended together, the taste is scattered, and the bitterness of Kudingcha is prominent, which easily covers the taste of Gongfu black tea

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