Production method of ancient black oolong tea

Abstract

The invention discloses a production method of ancient black oolong tea. The production method comprises the following steps: picking fresh leaves, preparing materials, tedding green leaves, rocking green leaves, frying green leaves at high temperature, rolling, lightly baking, selecting, drying, standing, baking again and spreading for cooling. According to the method, selection and blending of the fresh leaves are more exquisite, the fresh leaves with the weight ratio of Jinguanyin to Tieguanyin to large-leaf Jingui being 3: 1: 1 are blended, the fresh leaves are mellow in final flavor, andthe blended fresh leaves are more beneficial for improving the quality of finished tea. Besides, the preparation method combines the traditional fermentation characteristics; then a specific charcoalfire baking process is utilized, wood open fire baking is adopted during baking, so that the tea aroma permeates into the tea leaves more easily, the tea aroma can go deep after the tea leaves are baked twice, the quality of the tea leaves is guaranteed, the tea leaves are resistant to brewing and storage at normal temperature, and the brewing frequency of the tea leaves can be increased to at least 10 times or above; the tea aroma and the charcoal fire aroma can further permeate into the tea leaves by baking again after annealing, so that the water quality is softer and smoother during brewing.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for producing ancient black oolong tea. Background technique [0002] Oolong tea is one of the top ten famous teas in China. In addition to the health functions of general tea, it also has anti-aging, anti-cancer, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and bodybuilding, prevention and treatment of dental caries, clearing away heat and reducing fire, and fighting against smoking and sobering up and other effects. Oolong tea is widely favored by consumers due to its pure aroma, mellow and dry taste and other advantages. [0003] At present, due to the influence of the production process of oolong tea, the tea aroma of oolong tea sold on the market cannot penetrate deeper into the tea leaves, resulting in the problem that the aroma of oolong tea is not long enough and the number of times of brewing is less. Existing oolong tea can generally b...

AI Technical Summary

Problems solved by technology

[0003] At present, due to the influence of the production process of oolong tea, the tea aroma of oolong tea sold on the market cannot penetrate deeper into the tea leaves, resulting in the problem that the aroma of oolong tea is not long enough and the number of times of brewing is less. The existing oolong tea can generally be brewed continuously for 5-6 times, compared to its value, the number of times of brewing still needs to be improved