Processing method of black tea

Abstract

A processing method of black tea is characterized by comprising the steps of fresh leaf picking, sun withering, cooling, fine manipulation of green tea leaves, rolling, fermentation and drying. Through selection of the raw materials, withering and fine manipulation of green tea are mainly adopted to achieve fine manipulation of green tea and fermentation at the same time, and an oolong rocking process and a congou black tea production process are combined with each other, so that the aroma of the high-aroma tea can be fully expressed, a unique black tea aroma is formed, the tea can be fresherand mellower in taste, the quality of the high-aroma congou black tea is better improved; and the black tea is fat, strong and compact in appearance, black and moist in color, strong in taste, brightin liquor color, complete and red in leaf bottom, uniform in appearance, uniform in color, low in breakage rate, mellow in taste, brewing-resistant and capable of obviously increasing aromatic substances with medium and low boiling points, and well meets diversified selections of consumers.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a processing method of black tea. Background technique [0002] Black tea accounts for more than 80% of the world's tea consumption. Gongfu black tea is a unique black tea variety in my country, and it is also a traditional export commodity in China. At present, 19 provinces in my country produce tea, and 12 of them produce Gongfu black tea successively. [0003] Black tea is a kind of fully fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red. [0004] Traditional black tea is made by withering, kneading and fermenting. The tea leaves produced by the traditional production method are usually uneven in shape, uneven in color, broken and broken, light and single in aroma, fresh and mellow in the mouth but with...

AI Technical Summary

Problems solved by technology

[0004] Traditional black tea is made by withering, kneading and fermenting. The tea leaves produced by the traditional production method are usually uneven in shape, uneven in color, broken and broken, light and single in aroma, fresh and mellow in the mouth but without aftertaste, and the number of times of brewing In about 2 times, the diversity of choices of consumers cannot be satisfied