Processing method of high-brightness black tea

Abstract

The invention discloses a processing method of high-brightness black tea. The processing method comprises the following steps: (1) selecting a tea tree variety of medium and small leaflet varieties suitable for preparing black tea as a raw material; (2) picking and preparing fresh leaves of the tea trees of the medium and small leaflet varieties suitable for preparing the black tea from the last ten-day period of March to the first ten-day period of May or from the first ten-day period of August to the last ten-day period of September; (3) withering the fresh leaves in a continuous withering system to obtain withered leaves; (4) performing variable-frequency short-time low-pressure cold rolling to obtain rolled leaves; (5) performing low-temperature, high-humidity and short-time dynamic fermentation to obtain fermented leaves; (6) carrying out medium-temperature short-time color fixing operation to obtain microwave color fixing leaves; (7) carrying out thin-spreading short-time primarydrying operation to obtain primary dried leaves; (8) conveying the primarily dried leaves treated in the step (7) to a spreading and cooling room by using a conveying belt, and removing broken leavesand yellow leaves by using a winnowing machine to obtain spread and cooled leaves; (9) carrying out low-temperature medium-humidity sufficient baking operation to obtain a tea sample; and (10) performing temperature-controlled humidity-controlled far-infrared fragrance enhancing treatment on the tea sample obtained in the step (9) to obtain the high-brightness black tea.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to tea processing technology, in particular to a processing method of bright black tea. Background technique [0002] Black tea is the most consumed tea in the world, and its output accounts for more than 60% of the total output of tea. [0003] Black tea has its unique shape, soup color, taste and aroma, and is rich in functional components such as theaflavins and thearubigins, and is widely loved by consumers. In recent years, with the restoration of traditional black tea and the rapid development of emerging black tea in China, the production area, planting area and output of black tea have increased rapidly, the flavor of black tea has become more and more diversified, and the research on processing technology of black tea products has also made great progress. [0004] Soup color is an important indicator for judging the quality of black tea and reflecting the market pric...

AI Technical Summary

Problems solved by technology

[0005]With the rapid growth of black tea production areas in our country, there are also some problems in our black tea industry. Green tea varieties are used for black tea production, resulting in the black tea soup being yellowish and dull, and the taste is weak; in addition, my country's black tea has many problems such as poor and unstable quality, low standardization processing level, and relatively lagging behind in the development of special new products.

[0006]Traditional black tea processing goes through withering, rolling, fermentation, drying and other processes. In terms of soup color, when drying, the temperature is higher and the time is longer to enhance the aroma, resulting in darker and darker black tea soup.

On the whole, the quality of my country's black tea products is unstable, and the development of special black tea products is not good. The soup color is mostly mixed, dark, etc., and the brightness is not good. The rapid development and improvement of economic benefits

[0007]Currently, there are few black teas in the market that can stably obtain the characteristic of "high brightness". Research on black tea is rarely reported

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