Processing method of sweet and mellow black tea

Abstract

The invention relates to a processing method of sweet and mellow black tea. The processing method comprises the following steps: (1) selecting fresh leaves of a tea tree variety suitable for preparingmedium and small leaflets of black tea as raw materials; (2) from the last ten-day period of March to the first ten-day period of May, picking fresh leaves of tea tree varieties of medium and small leaf varieties; (3) carrying out variable-temperature, variable-light and variable-wind withering treatment; (4) carrying out rocking greening treatment; (5) carrying out secondary withering; (6) carrying out ultrasonic crushing to promote crushing of leaf cell membranes and vacuolar membranes and promote full biochemical reaction of enzymes in leaves and substrates; (7) performing variable-frequency short-time cold rolling; (8) carrying out low-temperature medium-humidity dynamic fermentation; (9) carrying out primary drying operation of roller-hot air coupling roller drying; (10) conveying the primarily dried leaves treated in the step (9) to a spreading and cooling room by using a conveying belt, and removing broken leaves and yellow leaves by using a winnowing machine; (11) carrying outlow-temperature long-time hot air sufficient drying operation; and (12) carrying out temperature-controlled humidity-controlled far-infrared fragrance extraction treatment on the tea sample obtainedin the step (11), so as to obtain the sweet and mellow 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 sweet and mellow black tea. Background technique [0002] Tea, as the second most consumed beverage after water in the world, is widely loved by consumers because of its good taste and rich in phenols, caffeine, and amino acids. [0003] According to different production processes, tea can be divided into black tea, green tea, oolong tea, black tea, white tea, yellow tea and other teas, among which black tea is the most consumed tea in the world, and its output accounts for more than 60% of the total tea output . [0004] In my country, black tea is the second most productive tea after green tea. With the restoration of traditional black tea and the rapid development of emerging black tea, the black tea industry is developing rapidly, the output of black tea is increasing rapidly, and the flavor of black tea...

AI Technical Summary

Problems solved by technology

Traditional black tea processing goes through withering, rolling, fermenting, drying and other processes. The rolling and fermentation process is heavy, resulting in a strong and astringent taste of the produced black tea. Drying is often used due to poor equipment stability and improper parameter settings. With stuffy, high fire, burnt smell, etc.

In addition, there are still problems in the production of black tea in my country, such as different raw materials of fresh leaves, low level of standardized processing, and outdated processing facilities, which lead to unstable quality of black tea products in my country, poor taste and quality, and affect the economic benefits of the black tea industry in my country

[0005]At present, there are few black teas in the market that can stably obtain the taste of "sweet and mellow". Research on black tea is rarely reported

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