Dark tea processing method capable of locking multiple fragrances to coexist

Abstract

The invention discloses a dark tea processing method capable of locking multiple fragrances to coexist. The method comprises the following steps: step 1, standard picking; step 2, tedding; step 3, primary fixation; step 4, rolling; step 5, deblocking; step 6, solarization; step 7, second fixation; step 8, re-rolling; step 9, pile fermentation; and step 10, drying. In the step 1, a fresh tea picking field is manually selected, and dark tea with one bud and three leaves is picked. According to the invention, traditional one-time fixation is abandoned, two-time fixation is adopted, and the formation and the locking of fragrance and mouth feel are convenient. A traditional seven-star stove is changed into the combination of solarization drying and dryer drying, the drying workload is simplified, the drying time is shortened, the working efficiency is greatly improved, and the powder loss in tea production is reduced. According to the technological process, orchid-flavor dark tea can be made, and is sweet in taste, capable of generating body fluid sufficiently, low in bitterness, high in fragrance, large in fragrance and sweetness dissolving in water and suitable for taste of differentpeople.

Description

Technical field [0001] The invention relates to the technical field of black tea processing, in particular to a black tea processing method that can lock multiple flavor types to coexist. Background technique [0002] Dark tea is named because the finished tea is black in appearance. Dark tea belongs to one of the six major tea categories, and is a post-fermented tea. The main producing areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. The black hair tea used in traditional black tea has a relatively high maturity and is the main raw material for pressing and pressing tea. The existing Anhua black tea does not have a fixed aroma processing process, and only has four steps of finishing, rolling, fermenting and drying. , There is no pre-designed taste and fragrance, and there is no standard control at every step. The tea made does not have a standard taste and fragrance, resulting in a product without a stable taste and no logo-type fragrance; in re...

AI Technical Summary

Problems solved by technology

[0002] Dark tea, named because the finished tea is black in appearance, belongs to one of the six major tea categories and is a post-fermented tea. The main production areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. The black hair tea used in traditional dark tea has a high degree of maturity and is the main raw material for pressing and pressing tea. The existing Anhua dark tea does not have a fixed aroma processing process, only four steps of killing greens, kneading, fermenting and drying , the taste and aroma were not designed in advance, and there was no standard control of each step. The tea produced did not have a standard taste and aroma, resulting in a product without a stable taste and an identified aroma; in response to these defects, we designed a It is necessary to have a black tea processing method that can lock a variety of aroma types and let them coexist

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