Fragrant black tea and preparation method thereof

Abstract

The invention belongs to the technical field of tea processing, and particularly relates to flower-fragrance black tea and a preparation method thereof.The processing method comprises the steps that fresh tea leaves and tea stems are rocked respectively, withering, rolling and fermentation are conducted, honey water is sprayed to the fermented mixed tea leaves, the mixed tea leaves are put into a container to be stir-fried, the tea leaves and the tea stems in the obtained mixed tea leaves are separated, and the flower-fragrance black tea is obtained. The obtained tea leaves are the flowery black tea. Two different raw materials, namely the fresh tea leaves and the tea stems, are processed according to a black tea process and an oolong tea part process respectively, so that the tea leaves absorb aroma components in the tea stems, and the quality of the black tea is improved. In the final drying step, the honey aqueous solution on the tea leaves generates unique fragrance at high temperature; high-temperature rolling frying is beneficial to formation of high-boiling-point aromatic substances in the tea leaves, low-temperature drying retains and locks aroma, high-temperature rolling frying and drying are combined, the aroma of the black tea is lasting, and the flowery black tea which is stable in quality, rich in fragrance of flowers and fruits and mellow in taste is produced.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a floral black tea and a preparation method thereof. Background technique [0002] Black tea is the tea with the largest output and consumption in the world. The processing steps of black tea mainly include withering, rolling, fermentation and drying. During the fermentation process, polyphenolic compounds are oxidized to form tea water-soluble pigments such as theaflavins and thearubigins. Formed the quality characteristics of black tea "red soup and red leaves". At the same time, the fermentation process is also an important process for forming the aroma of black tea. The grassy smell disappears and gradually forms a floral and fruity aroma. But the tea fragrance that existing fermentation step forms is not enough. [0003] At present, there are a large number of black tea products in the domestic and foreign markets, and the phenomenon of homogeneity is se...

AI Technical Summary

Problems solved by technology

But the tea aroma formed by the existing fermentation steps is not enough

[0003] At present, there are a large