Fermentation method for honey brewed black tea

Abstract

The invention discloses a fermentation method for honey brewed black tea, and relates to the technical field of fermentation of the honey brewed black tea. The fermentation method for the honey brewed black tea includes the following steps: S1, picking tea leaves; S2, cleaning the tea leaves, and performing drying treatment; S3, rolling and cutting the tea leaves; S4, performing tea leave fermentation; S5, performing drying; S6, performing filtration and impurity removing; S7, performing disinfection; S8, detecting the quality of the tea leaves; and S9, classifying and canning the tea leaves in the step S8 of detecting the quality of the tea leaves according to the quality, and performing labeling for later use. In the fermentation method, filtration and impurity removing can effectively reduce smashed tea stems, thick slices and impurities carried in the tea leaves, so that the quality and taste of the tea leaves can be effectively enhanced. The tea leaves are disinfected by using an ultraviolet disinfection box. Therefore, the growing of bacteria can be effectively inhibited, and storage time can be prolonged.

Description

technical field [0001] The invention relates to the technical field of fermentation of honey-brewed black tea, in particular to a fermentation method of honey-brewed black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea tree leaves as raw materials. Withering is an important process in the primary production of black tea, which is called "black tea" when it is initially produced. Black tea is named for its red tea soup and leaves after brewing dry tea. Black tea has strong antibacterial power. Gargling with black tea can prevent colds caused by viral viruses, prevent tooth decay and food poisoning, and reduce blood sugar and high blood pressure. Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Ferme...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a fermentation method of honey-brewed black tea, which solves the problems mentioned in the above-mentioned background art that during the fermentation process of the existing black tea, the impurities adsorbed on the surface of the tea leaves are not easy to clean, and the tea leaves are easily affected by the drying temperature. Changes, resulting in dry tea color, and the problem of easy adulteration of impurities in tea

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