Hot processing method of raw black tea and bean-fragrance black tea

Abstract

The invention discloses a hot processing method of raw black tea and bean-flavored black tea, the hot processing method of the raw black tea comprises the following steps in sequence: depilation: performing depilation treatment on low-grade raw black tea at a first preset temperature to obtain depilated tea leaves with pilose hair removed; frosting: carrying out frosting treatment on the dehaired tea leaves at a second preset temperature to obtain frosted tea leaves with dark green color and smooth and glossy surfaces; and aroma fixation: performing aroma fixation treatment on the frosted tea leaves at a third preset temperature. According to the hot processing method of the raw black tea, the raw black tea is sequentially subjected to the hair removal treatment, the frosting treatment and the fragrance fixation treatment, so that the raw black tea is optimized into the bean-fragrance black tea which is mellow and sweet in taste and retains nutritional ingredients, the problems that the raw black tea processed by a traditional process is low in fragrance and light in taste are solved, and the hot processing method is simple to operate, low in cost and high in practicability. The cost is low.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a thermal processing method of black hair tea and bean-flavored black tea. Background technique [0002] Black tea is a kind of tea made through heavy fermentation (retention of polyphenols is less than 50%). The basic process of primary production is four processes of withering, rolling, fermentation and drying of fresh leaves. It contains multivitamins, leaves and soup It is red. The product made from fresh tea leaves through the basic process of primary processing is called hongmaocha. [0003] With the improvement of people's living standards and the development of tea culture, people have higher and higher requirements for the taste of black tea, the color of tea soup and the aroma of tea soup. The existing red tea, especially Dianhong tea, after brewing, The aroma is low and the taste is light, which affects consumers' acceptance of Dianhong Maocha and the feeling ...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a thermal processing method of black hair tea and bean-flavored black tea to solve the technical problems of low aroma and light taste of black hair tea processed by traditional techniques

Images