Processing technology of black tea

Abstract

The invention discloses a processing technology of black tea. The processing technology comprises the following steps of performing withering: uniformly spreading fresh tea leaves on a withering trough at the temperature of 20-26 DEG C, and performing standing for 13-16 hours; rocking green leaves: after withering is finished, transferring the fresh tea leaves to a green leaf rocking machine, and rocking the fresh tea leaves for 35-50 minutes; performing rolling: after the rocking of the green leaves is finished, transferring the tea leaves to a rolling machine for rolling, controlling the temperature to be 24-27 DEG C, controlling the humidity to be 40-50, and controlling the rolling time to be 80-100 minutes; performing fermenting: uniformly spreading the rolled tea leaves on a fermentation machine, controlling the temperature to be 20-26 DEG C, controlling the humidity to be 80-85%, and performing fermenting for 1.5-2 hours, wherein the most prominent point of the process is that fermentation is completed within the shortest time, and time is saved; and performing strip tidying: putting the fermented tea leaves on a strip tidying machine, and controlling the temperature to be 270-280 DEG C. According to the processing technology of the black tea, the effects of specific substances contained in the tea leaves can be fully exerted, and the processing quality of the black tea can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a black tea processing technology. Background technique [0002] During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical composition in fresh leaves changed greatly. The tea polyphenols decreased by 90%-97%, and theaflavins, thearubigins, etc. were produced. New ingredients, aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow. The most famous domestic black tea variety is Keemun black tea, which is the second largest tea in my country. Black tea is a fully fermented tea. It is made of suitable new tea leaves as raw materials through a series of processes. The black tea produced by most of the existing black tea processing processes is relatively poor in quality and rough, and ...

AI Technical Summary

Problems solved by technology

[0002] During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical composition in fresh leaves changed greatly. The tea polyphenols decreased by 90%-97%, and theaflavins, thearubigins, etc. were produced. New ingredients, aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow. The most famous domestic black tea variety is Keemun black tea, which is the second largest tea in my country. Black tea is a fully fermented tea. It is made of suitable new tea leaves as raw materials through a series of processes. The black tea produced by most of the existing black tea processing processes is relatively poor in quality and rough, and cannot make all the black tea contained in the black tea The effect of the substance is fully exerted

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