Preparation method of coconut-flavored black tea
A controlled production method for coconut-flavored black tea using high-quality tea and fresh coconut ensures balanced flavor and health benefits, addressing flavor imbalance and additive issues in existing products.
Patent Information
- Application Number
- CN202411500724.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-25
- Publication Date
- 2025-01-03
AI Technical Summary
Existing coconut-flavored black tea products often have unbalanced flavors, use excessive additives, and lack scientific production processes, leading to inconsistent quality and health concerns.
A method involving the use of high-quality black tea and fresh coconut, with controlled processing steps including spreading, withering, rolling, fermentation, and drying, to create a naturally blended and healthy coconut-flavored black tea.
The method produces coconut-flavored black tea with a unique taste, enhanced health benefits, and stable quality, utilizing natural ingredients without additives, suitable for large-scale production.
Abstract
Description
Technical Field
[0001] The invention relates to the field of tea beverage production, and in particular to a method for producing coconut-flavored black tea. Background Art
[0002] As one of the three major beverages in the world, tea occupies an important position in human life. As a major category of tea, black tea is deeply loved by consumers for its unique taste, rich aroma and rich nutrients. The traditional black tea production process has undergone a long history of development and inheritance and has formed a relatively mature system.
[0003] However, with the continuous improvement of people's living standards and the gradual change of consumption concepts, consumers' demand for tea drinks is also constantly changing. On the one hand, consumers have higher requirements for the taste and flavor of drinks, and are no longer satisfied with the single taste of traditional black tea. They are eager to try more novel and unique tea drinks to satisfy their taste buds. On the other hand, in the fast-paced modern life, consumers pay more attention to the convenience and health of drinks. They hope to be able to take in more nutrients and improve their health level while enjoying delicious food.
[0004] As a tropical fruit, coconut has a strong aroma and rich nutrients. Coconut is rich in nutrients such as protein, fat, vitamins and minerals, and has many functions such as cooling down, beautifying and enhancing immunity. Combining coconut with black tea to make coconut-flavored black tea can not only bring a new taste experience to consumers, but also meet their demand for healthy drinks.
[0005] At present, although some coconut-flavored black tea products have appeared on the market, there are some common problems in the production methods of these products. For example, the flavor of coconut and black tea in some products is not naturally blended, and the taste is not mellow enough; some products add too many additives during the production process, which affects the health of the products; and some products have unscientific production processes, resulting in unstable product quality. Therefore, it is of great practical significance and market value to develop a coconut-flavored black tea with a scientific production method, unique taste, and healthy nutrition. Summary of the invention
[0006] In order to solve the above problems, especially to address the deficiencies in the prior art, the present invention provides a method for preparing coconut-flavored black tea which can solve the above problems.
[0007] To achieve the above purpose, the present invention adopts the following technical means:
[0008] A method for making coconut-flavored black tea, the specific method is as follows:
[0009] Step 1: Raw material preparation
[0010] Fresh coconut: Choose fresh coconuts that are moderately mature and have intact shells. Make sure the coconut meat is full and the coconut milk is rich to provide a strong coconut aroma.
[0011] High-quality black tea: Choose high-quality black tea varieties. The tea leaves should be fresh, free of impurities, and have a high aroma and taste.
[0012] Step 2: Coconut Processing
[0013] Open the coconut: Use a professional coconut opening tool to carefully open the coconut, pour out the coconut milk and store it properly. It can be used for other purposes or added in appropriate amounts in subsequent steps as needed;
[0014] Coconut crushing: Take the coconut meat out of the shell, remove the impurities and brown film on the surface, then cut the coconut meat into small pieces and crush them in a crusher to make coconut crushed;
[0015] Step 3: Tea Processing
[0016] Spreading and withering: Spread the freshly picked black tea leaves evenly on a well-ventilated carrier and wither them under suitable temperature and humidity conditions;
[0017] Rolling: After the black tea leaves have withered to a certain extent, they are put into a rolling machine for rolling;
[0018] Fermentation: Take out the rolled black tea leaves and put them into fermentation equipment for fermentation;
[0019] Add fresh coconut shreds and roll again: When the black tea leaves have fermented to a certain extent, sprinkle the fresh coconut shreds prepared in advance evenly on the black tea leaves, then put the black tea leaves and coconut shreds into the rolling machine again for rolling, so that the coconut shreds are completely absorbed by the tea leaves;
[0020] Step 4: Drying
[0021] Preliminary drying: Put the rolled and coconut-absorbed black tea leaves into the dryer for preliminary drying;
[0022] Deep drying: After the initial drying, the temperature of the black tea leaves is appropriately lowered for deep drying;
[0023] Step 5: Finished product processing
[0024] Screening: Screen the dried coconut-flavored black tea to remove impurities and unqualified tea leaves;
[0025] Packaging: Use packaging materials with good sealing performance to package coconut black tea;
[0026] Storage: Store the packaged coconut black tea in a dry, cool, ventilated place, away from direct sunlight and high temperature. The storage temperature should be controlled at 5-25℃ and the relative humidity should be controlled at 50%-70%. This can extend the shelf life of the tea and maintain the quality and taste of the tea.
[0027] A further solution of the present invention is that the carrier in step three is a clean bamboo plaque or screen, the spreading thickness is 2-3 kilograms per square meter, and the spreading time is 4-8 hours.
[0028] A further solution of the present invention is that the ambient temperature for withering in step three is 20-25° C., the humidity is 60%-70%, and the withering time is 6-12 hours.
[0029] A further solution of the present invention is that the kneading time in step three is 10-15 minutes.
[0030] A further solution of the present invention is that in step three, the fermentation temperature is 25-30° C., the relative humidity is above 90%, and the fermentation time is 2-4 hours.
[0031] A further solution of the present invention is that the time for the second kneading in step three is 10-15 minutes.
[0032] A further solution of the present invention is that the temperature of the preliminary drying in step 4 is 80-100° C. and the time is 20-30 minutes.
[0033] A further solution of the present invention is that the temperature of deep drying in step 4 is 60-80° C. and the time is 30-40 minutes.
[0034] A further solution of the present invention is that in step five, the storage temperature is 5-25° C. and the relative humidity is 50%-70%.
[0035] Black tea is rich in polyphenols and other active ingredients that may provide a wide range of health benefits.
[0036] Coconuts are rich in saturated fats, including high levels of lauric acid, as well as magnesium, iron, vitamin C, potassium and fiber.
[0037] Beneficial effects of the present invention:
[0038] 1. The coconut-flavored black tea prepared by the present invention has a unique coconut-flavored flavor and a mellow taste, and meets the needs of consumers for novel tea drinks.
[0039] 2. The present invention adopts high-quality black tea and fresh coconut as raw materials, does not add any artificial synthetic spices and preservatives, and is healthy and safe.
[0040] 3. The production method of the present invention is simple and easy to implement and is suitable for large-scale production.
[0041] 4. The coconut-flavored black tea produced by the present invention has the effect of boosting the immune system and preventing cancer. Tea and coconut are often recommended as natural preventive measures and remedies for cancer symptoms because they have complementary antioxidant properties that can greatly boost the immune system, as does the vitamin C in coconut.
[0042] 5. The coconut-flavored black tea prepared by the present invention has the effect of reducing weight. The main components of tea and coconut can promote metabolism and increase passive burning of fat.
[0043] 6. The coconut-flavored black tea produced by the present invention has the effect of improving heart health. Coconut contains high levels of "good" fats, namely high-density lipoprotein cholesterol and lauric acid, which can help protect you from high blood pressure and coronary heart disease. DETAILED DESCRIPTION
[0044] The technical solution of the present invention is described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0045] Example 1
[0046] A method for making coconut-flavored black tea, the specific method is as follows
[0047] Step 1: Raw material preparation
[0048] 1. Fresh coconut: Choose fresh coconuts that are moderately mature and have intact shells. Make sure the coconut meat is full and the coconut milk is rich to provide a strong coconut aroma.
[0049] 2. High-quality black tea: Choose high-quality black tea varieties. The tea leaves should be fresh, free of impurities, and have a high aroma and taste.
[0050] Step 2: Coconut Processing
[0051] 1. Open the coconut: Use a professional coconut opening tool to carefully open the coconut, pour out the coconut milk and store it properly. It can be used for other purposes or added in appropriate amounts as needed in subsequent steps.
[0052] 2. Coconut crushing: Take the coconut meat out of the shell and remove the impurities and brown film on the surface. Then, cut the coconut meat into small pieces and put it into a grinder for crushing to make coconut crushed. The particle size of coconut crushed can be adjusted according to personal preference and production requirements, but it should not be too large or too small to ensure that it can be fully mixed with the tea leaves and absorbed during the subsequent kneading process.
[0053] Step 3: Tea Processing
[0054] 1. Spreading and withering: Spread the freshly picked black tea leaves evenly on a well-ventilated and clean bamboo plaque for 4 hours. The spreading thickness should not be too thick to ensure that the black tea leaves can fully contact the air. The spreading thickness is 2 kg per square meter. Withering is carried out under suitable temperature and humidity conditions. The time depends on the variety, freshness and weather conditions of the black tea leaves. The withering environment temperature is 20℃, the humidity is 60%, and the time is 6 hours. In this process, the moisture in the black tea leaves gradually dissipates, the grassy smell of the fresh leaves decreases, and the aroma and color of the black tea leaves will also change, preparing for the subsequent processing links.
[0055] 2. Rolling: After the black tea leaves have withered to a certain extent, they are put into the rolling machine for rolling. The rolling time is 10 minutes. The rolling breaks the black tea leaves' cells, allowing the tea juice to seep out and the shape of the black tea leaves to gradually curl, which is beneficial to the subsequent fermentation process and the formation of aroma. At the same time, rolling also helps the black tea leaves to mix better with the coconut flakes.
[0056] 3. Fermentation: Take out the rolled black tea leaves and put them into the fermentation equipment for fermentation. The temperature, humidity and time of fermentation are the key factors affecting the quality of black tea. Generally speaking, the fermentation temperature is controlled at 25℃, the relative humidity is maintained at 90%, and the fermentation time is 2 hours. During the fermentation process, tea polyphenols and other substances in the black tea leaves undergo oxidation reaction under the action of enzymes, which changes the color of the black tea leaves from green to reddish brown, and the aroma becomes more intense.
[0057] 4. Add fresh coconut shreds and roll again: When the black tea leaves have fermented to a certain extent, sprinkle the fresh coconut shreds prepared in advance evenly on the black tea leaves. Then, put the black tea leaves and coconut shreds into the rolling machine again for rolling, so that the coconut shreds are completely absorbed by the tea leaves. In this process, attention should be paid to the strength and time of rolling, so as to ensure that the coconut shreds are fully integrated into the black tea leaves, but not to roll them too much and cause the black tea leaves to break. The time for rolling again can be adjusted according to the actual situation, generally 10 minutes.
[0058] Step 4: Drying
[0059] 1. Preliminary drying: Put the black tea leaves that have absorbed coconut shreds after rolling into a dryer for preliminary drying. The temperature for preliminary drying should not be too high, generally controlled at 80°C, and the time is 20 minutes. The purpose of this stage is to remove some of the moisture in the black tea leaves, making the shape of the black tea leaves more stable, and also preparing for subsequent deep drying.
[0060] 2. Deep drying: After the initial drying, the temperature of the black tea leaves is appropriately lowered for deep drying. The temperature of deep drying can be controlled at 60°C for 30 minutes. During the deep drying process, pay close attention to the dryness of the black tea leaves to ensure that the moisture content of the black tea leaves is reduced to an appropriate range, generally 5%. The dried black tea leaves have a rich aroma and a mellow taste, with the flavor of coconut and black tea blending together.
[0061] Step 5: Finished product processing
[0062] 1. Screening: Screen the dried coconut black tea to remove impurities and unqualified tea leaves. You can use professional screening equipment or manual screening to ensure the quality of the finished tea.
[0063] 2. Packaging: Use packaging materials with good sealing performance, such as plastic bags, iron cans, etc. to package coconut black tea. Pay attention to moisture and odor prevention when packaging to ensure the quality and taste of the tea. The name, origin, production date and other information of the tea can be marked on the packaging to facilitate consumers to understand the product.
[0064] 3. Storage: Store the packaged coconut black tea in a dry, cool, ventilated place, away from direct sunlight and high temperature environment. The storage temperature is best controlled at 5℃ and the relative humidity is controlled at 50%. This can extend the shelf life of the tea and maintain the quality and taste of the tea.
[0065] Example 2
[0066] A method for making coconut-flavored black tea, the specific method is as follows
[0067] Step 1: Raw material preparation
[0068] 1. Fresh coconut: Choose fresh coconuts that are moderately mature and have intact shells. Make sure the coconut meat is full and the coconut milk is rich to provide a strong coconut aroma.
[0069] 2. High-quality black tea: Choose high-quality black tea varieties. The tea leaves should be fresh, free of impurities, and have a high aroma and taste.
[0070] Step 2: Coconut Processing
[0071] 1. Open the coconut: Use a professional coconut opening tool to carefully open the coconut, pour out the coconut milk and store it properly. It can be used for other purposes or added in appropriate amounts as needed in subsequent steps.
[0072] 2. Coconut crushing: Take the coconut meat out of the shell and remove the impurities and brown film on the surface. Then, cut the coconut meat into small pieces and put it into a grinder for crushing to make coconut crushed. The particle size of coconut crushed can be adjusted according to personal preference and production requirements, but it should not be too large or too small to ensure that it can be fully mixed with the tea leaves and absorbed during the subsequent kneading process.
[0073] Step 3: Tea Processing
[0074] 1. Spreading and withering: Spread the freshly picked black tea leaves evenly on a well-ventilated and clean bamboo plaque for 6 hours. The thickness of the spreading should not be too thick to ensure that the black tea leaves can fully contact the air. The spreading thickness is 2 kg per square meter. Withering is carried out under suitable temperature and humidity conditions. The time depends on the variety, freshness and weather conditions of the black tea leaves. The ambient temperature for withering is 23°C, the humidity is 65%, and the time is 8 hours. During this process, the moisture in the black tea leaves gradually dissipates, the grassy smell of the fresh leaves decreases, and the aroma and color of the black tea leaves will also change, preparing for the subsequent processing links.
[0075] 2. Rolling: After the black tea leaves have withered to a certain extent, they are put into the rolling machine for rolling. The rolling time is 12 minutes. The rolling breaks the black tea leaves' cells, allowing the tea juice to seep out and the shape of the black tea leaves to gradually curl, which is beneficial to the subsequent fermentation process and the formation of aroma. At the same time, rolling also helps the black tea leaves to mix better with the coconut flakes.
[0076] 3. Fermentation: Take out the rolled black tea leaves and put them into the fermentation equipment for fermentation. The temperature, humidity and time of fermentation are the key factors affecting the quality of black tea. Generally speaking, the fermentation temperature is controlled at 28°C, the relative humidity is maintained at 92%, and the fermentation time is 3 hours. During the fermentation process, tea polyphenols and other substances in the black tea leaves undergo oxidation reaction under the action of enzymes, so that the color of the black tea leaves changes from green to reddish brown, and the aroma becomes more intense.
[0077] 4. Add fresh coconut shreds and roll again: When the black tea leaves have fermented to a certain extent, sprinkle the fresh coconut shreds prepared in advance evenly on the black tea leaves. Then, put the black tea leaves and coconut shreds into the rolling machine again for rolling, so that the coconut shreds are completely absorbed by the tea leaves. In this process, attention should be paid to the strength and time of rolling, so as to ensure that the coconut shreds are fully integrated into the black tea leaves, but not to roll them too much and cause the black tea leaves to break. The time for rolling again can be adjusted according to the actual situation, generally 12 minutes.
[0078] Step 4: Drying
[0079] 1. Preliminary drying: Put the black tea leaves that have absorbed the coconut shreds after rolling into the dryer for preliminary drying. The temperature of the preliminary drying should not be too high, generally controlled at 90°C, and the time is 25 minutes. The purpose of this stage is to remove some of the moisture in the black tea leaves, making the shape of the black tea leaves more stable, and also preparing for the subsequent deep drying.
[0080] 2. Deep drying: After the initial drying, the temperature of the black tea leaves is appropriately lowered for deep drying. The temperature of deep drying can be controlled at 70°C for 35 minutes. During the deep drying process, pay close attention to the dryness of the black tea leaves to ensure that the moisture content of the black tea leaves is reduced to an appropriate range, generally 6%. The dried black tea leaves have a rich aroma and a mellow taste, with the flavor of coconut and black tea blending together.
[0081] Step 5: Finished product processing
[0082] 1. Screening: Screen the dried coconut black tea to remove impurities and unqualified tea leaves. You can use professional screening equipment or manual screening to ensure the quality of the finished tea.
[0083] 2. Packaging: Use packaging materials with good sealing performance, such as plastic bags, iron cans, etc. to package coconut black tea. Pay attention to moisture and odor prevention when packaging to ensure the quality and taste of the tea. The name, origin, production date and other information of the tea can be marked on the packaging to facilitate consumers to understand the product.
[0084] 3. Storage: Store the packaged coconut black tea in a dry, cool, ventilated place, away from direct sunlight and high temperature environment. The storage temperature is best controlled at 15℃ and the relative humidity is controlled at 60%. This can extend the shelf life of the tea and maintain the quality and taste of the tea.
[0085] Example 3
[0086] A method for making coconut-flavored black tea, the specific method is as follows
[0087] Step 1: Raw material preparation
[0088] 1. Fresh coconut: Choose fresh coconuts that are moderately mature and have intact shells. Make sure the coconut meat is full and the coconut milk is rich to provide a strong coconut aroma.
[0089] 2. High-quality black tea: Choose high-quality black tea varieties. The tea leaves should be fresh, free of impurities, and have a high aroma and taste.
[0090] Step 2: Coconut Processing
[0091] 1. Open the coconut: Use a professional coconut opening tool to carefully open the coconut, pour out the coconut milk and store it properly. It can be used for other purposes or added in appropriate amounts as needed in subsequent steps.
[0092] 2. Coconut crushing: Take the coconut meat out of the shell and remove the impurities and brown film on the surface. Then, cut the coconut meat into small pieces and put it into a grinder for crushing to make coconut crushed. The particle size of coconut crushed can be adjusted according to personal preference and production requirements, but it should not be too large or too small to ensure that it can be fully mixed with the tea leaves and absorbed during the subsequent kneading process.
[0093] Step 3: Tea Processing
[0094] 1. Spreading and withering: Spread the freshly picked black tea leaves evenly on a well-ventilated and clean screen for 8 hours. The spreading thickness should not be too thick to ensure that the black tea leaves can fully contact the air. The spreading thickness is 3 kg per square meter. Withering is carried out under suitable temperature and humidity conditions. The time depends on the variety, freshness and weather conditions of the black tea leaves. The withering environment temperature is 25°C, the humidity is 70%, and the time is 12 hours. In this process, the moisture in the black tea leaves gradually dissipates, the grassy smell of the fresh leaves decreases, and the aroma and color of the black tea leaves will also change, preparing for the subsequent processing links.
[0095] 2. Rolling: After the black tea leaves have withered to a certain extent, they are put into the rolling machine for rolling. The rolling time is 15 minutes. The rolling breaks the black tea leaves' cells, allowing the tea juice to seep out and the shape of the black tea leaves to gradually curl, which is beneficial to the subsequent fermentation process and the formation of aroma. At the same time, rolling also helps the black tea leaves to mix better with the coconut flakes.
[0096] 3. Fermentation: Take out the rolled black tea leaves and put them into the fermentation equipment for fermentation. The temperature, humidity and time of fermentation are the key factors affecting the quality of black tea. Generally speaking, the fermentation temperature is controlled at 30℃, the relative humidity is maintained at 95%, and the fermentation time is 2 hours. During the fermentation process, tea polyphenols and other substances in the black tea leaves undergo oxidation reaction under the action of enzymes, which changes the color of the black tea leaves from green to reddish brown, and the aroma becomes more intense.
[0097] 4. Add fresh coconut shreds and roll again: When the black tea leaves have fermented to a certain extent, sprinkle the fresh coconut shreds prepared in advance evenly on the black tea leaves. Then, put the black tea leaves and coconut shreds into the rolling machine again for rolling, so that the coconut shreds are completely absorbed by the tea leaves. In this process, attention should be paid to the strength and time of rolling, so as to ensure that the coconut shreds are fully integrated into the black tea leaves, but not to roll them too much and cause the black tea leaves to break. The time for rolling again can be adjusted according to the actual situation, generally 15 minutes.
[0098] Step 4: Drying
[0099] 1. Preliminary drying: Put the black tea leaves that have absorbed the coconut shreds into the dryer for preliminary drying. The temperature of the preliminary drying should not be too high, generally controlled at 100°C, and the time is 20 minutes. The purpose of this stage is to remove some of the moisture in the black tea leaves, making the shape of the black tea leaves more stable, and also preparing for the subsequent deep drying.
[0100] 2. Deep drying: After the initial drying, the temperature of the black tea leaves is appropriately lowered for deep drying. The temperature of deep drying can be controlled at 80°C for 40 minutes. During the deep drying process, pay close attention to the dryness of the black tea leaves to ensure that the moisture content of the black tea leaves is reduced to an appropriate range, generally 7%. The dried black tea leaves have a rich aroma and a mellow taste, with the flavor of coconut and black tea blending together.
[0101] Step 5: Finished product processing
[0102] 1. Screening: Screen the dried coconut black tea to remove impurities and unqualified tea leaves. You can use professional screening equipment or manual screening to ensure the quality of the finished tea.
[0103] 2. Packaging: Use packaging materials with good sealing performance, such as plastic bags, iron cans, etc. to package coconut black tea. Pay attention to moisture and odor prevention when packaging to ensure the quality and taste of the tea. The name, origin, production date and other information of the tea can be marked on the packaging to facilitate consumers to understand the product.
[0104] 3. Storage: Store the packaged coconut black tea in a dry, cool, ventilated place, away from direct sunlight and high temperature environment. The storage temperature is best controlled at 25℃ and the relative humidity is controlled at 70%. This can extend the shelf life of the tea and maintain the quality and taste of the tea.
[0105] The examples given in the present invention are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here, and the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.
Claims
1. A method for making coconut-flavored black tea, characterized in that: The specific method is as follows: Step 1: Raw material preparation Fresh coconut: Choose fresh coconuts that are moderately mature and have intact shells. Make sure the coconut meat is full and the coconut milk is rich to provide a strong coconut aroma. High-quality black tea: Choose high-quality black tea varieties. The tea leaves should be fresh, free of impurities, and have a high aroma and taste. Step 2: Coconut Processing Open the coconut: Use a professional coconut opening tool to carefully open the coconut, pour out the coconut milk and store it properly. It can be used for other purposes or added in appropriate amounts in subsequent steps as needed; Coconut crushing: Take the coconut meat out of the shell, remove the impurities and brown film on the surface, then cut the coconut meat into small pieces and crush them in a crusher to make coconut crushed; Step 3: Tea Processing Spreading and withering: Spread the freshly picked black tea leaves evenly on a well-ventilated carrier and wither them under suitable temperature and humidity conditions; Rolling: After the black tea leaves have withered to a certain extent, they are put into a rolling machine for rolling; Fermentation: Take out the rolled black tea leaves and put them into fermentation equipment for fermentation; Add fresh coconut shreds and roll again: When the black tea leaves have fermented to a certain extent, sprinkle the fresh coconut shreds prepared in advance evenly on the black tea leaves, then put the black tea leaves and coconut shreds into the rolling machine again for rolling, so that the coconut shreds are completely absorbed by the tea leaves; Step 4: Drying Preliminary drying: Put the rolled and coconut-absorbed black tea leaves into the dryer for preliminary drying; Deep drying: After the initial drying, the temperature of the black tea leaves is appropriately lowered for deep drying; Step 5: Finished product processing Screening: Screen the dried coconut-flavored black tea to remove impurities and unqualified tea leaves; Packaging: Use packaging materials with good sealing performance to package coconut black tea; Storage: Store the packaged coconut black tea in a dry, cool, ventilated place, away from direct sunlight and high temperature. The storage temperature should be controlled at 5-25℃ and the relative humidity should be controlled at 50%-70%. This can extend the shelf life of the tea and maintain the quality and taste of the tea.
2. The method for making coconut-flavored black tea according to claim 1, characterized in that: In the step three, the carrier is a clean bamboo plaque or screen, the spreading thickness is 2-3 kg per square meter, and the spreading time is 4-8 hours.
3. The method for making coconut-flavored black tea according to claim 1, characterized in that: The withering environment temperature in step 3 is 20-25° C., the humidity is 60%-70%, and the withering time is 6-12 hours.
4. The method for making coconut-flavored black tea according to claim 1, characterized in that: The kneading time in the step 3 is 10-15 minutes.
5. The method for making coconut-flavored black tea according to claim 1, characterized in that: In step 3, the fermentation temperature is 25-30° C., the relative humidity is above 90%, and the fermentation time is 2-4 hours.
6. The method for making coconut-flavored black tea according to claim 1, characterized in that: The time for kneading again in the step 3 is 10-15 minutes.
7. The method for making coconut-flavored black tea according to claim 1, characterized in that: The temperature of the preliminary drying in step 4 is 80-100° C. and the time is 20-30 minutes.
8. The method for making coconut-flavored black tea according to claim 1, characterized in that: The temperature of deep drying in step 4 is 60-80° C. and the time is 30-40 minutes.
9. The method for making coconut-flavored black tea according to claim 1, characterized in that: In step 5, the storage temperature is 5-25° C. and the relative humidity is 50%-70%.