Processing method of black tea

Abstract

The invention discloses a processing method of black tea. The processing method comprises the following steps of: (1) picking fresh leaves; (2) spreading and airing; (3) withering; (4) rocking green leaves: spreading and airing the withered leaves obtained in the step (3) to 18-20 DEG C, then putting the withered leaves into a green leaf rocking machine for rocking green leaves for three times, taking out the tea leaves after each time of rocking green leaves, spreading and airing, and standing, and obtaining rocking green leaves; (5) rolling; (6) fermenting; (7) drying; and (8) improving fragrance. According to the processing method of the black tea, strict and reasonable technical improvement and technical optimization are carried out on the traditional processing technology of the blacktea, the processing time, the processing temperature and the water content of the tea leaves are strictly controlled, the processed tea leaves have the advantages of being mellow, fresh and refreshing and mellow in taste, the internal quality requirements of consumers for the black tea are met, the black tea is deeply loved by the consumers, and the tea leaves is good in quality and economic benefit.

Description

technical field [0001] The invention belongs to the technical field of tea production and processing, and in particular relates to a processing method of black tea. Background technique [0002] Black tea is the main tea consumed in the world. It is widely loved by consumers because of its strong, fresh and refreshing quality and style, and it is also a good healthy drink. With the continuous improvement of people's living standards and consumption concepts, whether the aroma and taste of tea are excellent or not will become the primary condition for consumers to choose tea. Now with the rise and rapid development of the famous tea industry, the "color" and "shape" in the traditional tea quality evaluation indicators "color, aroma, taste, and shape" occupy an increasingly important position, but ignore the "taste" and "flavor" of tea. Therefore, many processed black teas on the market are difficult to meet the needs of consumers, especially the quality requirements of black...

AI Technical Summary

Problems solved by technology

Now with the rise and rapid development of the famous tea industry, the "color" and "shape" in the traditional tea quality evaluation indicators "color, aroma, taste, and shape" occupy an increasingly important position, but ignore the "taste" and "flavor" of tea. Therefore, many processed black teas on the market are difficult to meet the needs of consumers, especially the quality requirements of consumers for black tea, which is mellow, fresh and mellow.