Special black tea processing method

Abstract

The present invention discloses a special black tea processing method. Tea tree purple bud leaves are used and withering, rolling, temperature and humidity control intelligent fermentation and dryingare conducted to prepare black tea. The temperature and humidity control intelligent fermentation ensures temperature and humidity required for fermentation of the purple bud leaves, so that the fermentation of the purple bud leaves is more uniform, thereby ensuring color, fragrance and taste of the finished product of the purple bud leaves and improving quality of the special black tea. The obtained specific black tea has a relatively high anthocyanin content and various physiological health-care functions. The black tea prepared from the purple bud leaf raw material is compact in strips andbrown-red, brown-red and bright in tea liquid, has a special fragrance and is mellow in taste and sweet in aftertaste, can be used as the specific tea drink for promotion and enriches a tea leaf product. The developed purple bud leaf product of the specific black tea fully utilizes the purple bud leaf raw material, avoids waste of summer raw materials, is of great significance for increasing income of tea farmers and adjusting structure of the tea industry, and promotes innovation of an integration model of the tea industry and the health care industry.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a characteristic black tea processing method. Background technique [0002] The formation and accumulation of purple buds and leaves of tea trees are closely related to the growth environment of tea trees. The green tea production in southwestern Guangxi from May to August can reach more than 40% of the annual output. Staged purple buds and leaves, some tea trees sprout and grow faster and are easy to form purple buds and leaves, and their anthocyanin content is higher. [0003] In the past, the tea made from it tasted bitter and of poor quality in summer, so it was not picked in the way of growing awnings. In recent years, with the deepening of scientific research, the medical and health functions of anthocyanins, the main component of the purple buds and leaves of tea trees, have been discovered. was gradually proven. Anthocyanins are a kind of water-solubl...

AI Technical Summary

Problems solved by technology

[0003] In the past, the tea made from it in summer was bitter and astringent, and the quality was not good, so it was not picked in the way of growing awnings. In recent years, wit