Black tea primary processing technology

Abstract

The invention relates to a primary processing technology of black tea. The primary processing technology comprises the steps of withering, rolling, fermenting, stir-frying, spreading for cooling and refrigerating; wherein the withering adopts two times of natural withering and one time of sunshine withering; cinnamomum camphora deadwood is adopted as burning firewood for stir-frying, wherein tea leaves are quickly heated to 140-160 DEG C and is continuously stir-fried for 80-100 minutes within the temperature range; then the tea leaves are stir-fried at medium fire of 80-90 DEG C until the surfaces of the tea leaves frost, and then camellia oleifera shells are spread on the fire, and the tea leaves are stir-fried with high fire and are taken out. The contents of thearubigins and theaflavins are remarkably increased, so that the prepared black tea is black and moist in color, heavy in strips, red, bright, uniform and soft in leaf bottoms, golden, red and transparent in liquor color, bitter, sweet and mellow in taste and unique in flavor.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a primary processing technology of black tea. Background technique [0002] Black tea is a fully fermented tea. Black tea is named for its red tea soup and leaf background after brewing dry tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical composition changes greatly, tea polyphenols are reduced by more than 90%, new components such as theaflavins and thearubigins are produced, and the aroma substances are significantly increased compared with fresh leaves. [0003] The existing black tea primary processing procedure usually includes: 1) withering: spread the fresh leaves evenly and thinly on the withering curtain to wither naturally, so that the moisture content of the withered leaves is reduced, the leaves are soft, the leaves are wrinkled, the stems are not easy to break, an...

AI Technical Summary

Problems solved by technology

[0004] However, the above-mentioned withering process setting still has room for increasing the amino acid content of tea leaves, and there is also room for strengthening the cooperation with the rolling process; in addition, although the above-mentioned drying process can reduce weight and lose water, it is not very effective in terminating the enzymatic reaction. Well, it needs to be improved in terms of aroma level and taste consolidation, and the expected effect cannot be achieved

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