Preparation method of compressed black tea
By controlling the heating speed and cooling recovery steps during the preparation process of black tea tight tea, the problem of the original freshness and sweetness of black tea in tight tea is solved, and the freshness and sweetness of black tea tight tea is retained. .
Patent Information
- Application Number
- CN202411629989.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-15
- Publication Date
- 2025-02-14
AI Technical Summary
During the preparation process of pressed tea, the original freshness and sweetness of black tea are lost, and the contained substances in the original tea are destroyed.
By withering and fermenting the fresh tea leaves, then heating to 157°C at a heating rate of 70-85°C/min, reaching a water removal volume of 72% to 75%, then cooling and regaining moisture until the tea stem is soft, then at 75-85 Press and mold at ℃, and finally re-dry to obtain black tea pressed tea.
The soup of the black tea pressed tea is bright orange and yellow, and the taste is fresh and refreshing, retaining the substances contained in the original tea to a greater extent, and the black tea retains a fresh and sweet taste.
Smart Images
Figure CN119423179A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of sulfur dioxide flue gas treatment, in particular to a method for preparing black tea compressed tea. Background Art
[0002] Finished black tea products are classified according to their shapes, mainly into loose tea and compressed tea. Usually, most black tea is loose tea, and a small part of black tea is compressed tea. Loose tea leaves are not compressed during the processing process, keeping their natural loose state, which is not convenient to carry. Compressed tea refers to tea leaves that are pressed into various shapes, such as cakes, bricks, Tuo, columns, etc. However, compressed tea is compressed after late distillation and secondary fermentation, which loses the original freshness and sweetness of black tea and destroys the substances contained in the original tea leaves. Summary of the invention
[0003] The main purpose of the present invention is to provide a method for preparing compressed black tea to solve the technical problem that the original freshness and sweetness of black tea are lost and the internal substances in the original tea leaves are destroyed during the preparation of compressed tea.
[0004] To achieve the above object, the present invention provides a method for preparing black tea compressed tea, comprising the following steps:
[0005] The fresh tea leaves are withered and fermented in sequence to obtain fermented tea leaves.
[0006] The fermented tea leaves are heated at a heating rate of 70-85°C / min until the surface temperature of the fermented tea leaves is not less than 157°C and the dehydration amount of the fermented tea leaves is 72% to 75%, thereby obtaining primary dried tea leaves.
[0007] The initially dried tea leaves are cooled and rehumidified until the tea stems of the initially dried tea leaves become soft, thereby obtaining rehumidified tea leaves.
[0008] The moistened tea leaves are pressed and formed at 75-85° C. to obtain tea leaves, wherein the water content of the tea leaves in the tea leaves is 15% to 20%.
[0009] The tea leaves are cooled and then dried again, and then cooled to obtain black tea compressed tea.
[0010] According to an embodiment of the present application, the fermented tea leaves are heated at a heating rate of 75 to 80°C / min until the surface temperature of the fermented tea leaves is not less than 157°C and the dehydration amount of the fermented tea leaves is 73% to 74%.
[0011] According to an embodiment of the present application, the step of cooling and rehumidifying the initially dried tea leaves comprises:
[0012] The pre-dried tea leaves are spread out and placed in a ventilated environment with a humidity of 60% to 70% and a temperature of 25° C. until the tea stems of the pre-dried tea leaves become soft.
[0013] According to an embodiment of the present application, the step of cooling and rehumidifying the initially dried tea leaves also includes turning the initially dried tea leaves.
[0014] According to an embodiment of the present application, the step of withering fresh tea leaves comprises:
[0015] The fresh tea leaves are sequentially subjected to sun drying, cooling, shaking and spreading to complete withering.
[0016] According to an embodiment of the present application, in the shaking step, the shaking temperature is 20 to 24° C., and the shaking time is 5 to 10 minutes.
[0017] According to the embodiment of the present application, the step of fermenting the withered tea leaves comprises:
[0018] The withered tea leaves are fermented in the first and second stages in sequence under the conditions of oxygen introduction and turning.
[0019] The fermentation temperature of the first stage fermentation is 40-45°C, and the fermentation time is 120-180 minutes. The fermentation temperature of the second stage fermentation is 28-32°C, and the fermentation time is 30-45 minutes.
[0020] According to an embodiment of the present application, in the re-drying step, the re-drying temperature is 90-95°C.
[0021] According to the implementation manner of the present application, the variety of the fresh tea leaves is Quhong black tea.
[0022] According to an embodiment of the present application, the water content of the tea leaves in the black compressed tea is 12-16%.
[0023] In the above-mentioned method for preparing black tea compressed tea, the surface of the fermented tea leaves is dried at a relatively fast speed to reach 157°C and a suitable water content by controlling the heating speed, and then the tea leaves are quickly cooled and rehydrated, and the black tea compressed tea is obtained by pressing and molding and re-drying. Since the fermentation of the initially dried tea leaves is terminated instantly, the soup color of the black tea compressed tea is guaranteed to be bright orange-yellow and the taste is fresh and refreshing. The above-mentioned method for preparing black tea compressed tea directly molds the black tea compressed tea from fresh tea leaves, has a simple process, and retains the substances contained in the original tea leaves to a large extent, and the black tea retains a fresh and sweet taste. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.
[0025] Figure 1 The present invention is a flowchart of a method for preparing compressed black tea according to an embodiment of the present invention.
[0026] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with the implementation methods and with reference to the accompanying drawings. DETAILED DESCRIPTION
[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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.
[0028] It should be noted that all directional indications (such as up, down, etc.) in the embodiments of the present invention are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.
[0029] In addition, in the present invention, the descriptions such as "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" or "second" may explicitly or implicitly include at least one of the features.
[0030] Furthermore, the technical solutions between the various embodiments of the present invention may be combined with each other, but this must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is mutually contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.
[0031] The present invention provides a method for preparing black tea compressed tea, see Figure 1 , including the following steps:
[0032] S100: withering and fermenting the fresh tea leaves in sequence to obtain fermented tea leaves.
[0033] Fresh tea leaves are young leaves of tea trees, which are usually picked in the early morning or evening to ensure the freshness and quality of the tea leaves. Fresh tea leaves are one bud and one leaf, one bud and two leaves, one bud and three leaves, one bud and four leaves, etc., without specific requirements. The variety of fresh tea leaves is not limited. In some embodiments, the variety of fresh tea leaves is Quhong black tea.
[0034] The purpose of withering is to make the tea lose some of its moisture and soften the leaves by spreading it naturally or using a withering trough. During the withering process, the aroma of the tea will also change, with the grassy smell decreasing and the fresh fragrance emerging. Overall, withering can remove the odor, increase the freshness of the tea, and reduce the bitterness.
[0035] The specific method of withering is not required. In some embodiments, the withering process adopts the method of sun drying, cooling, shaking and spreading to wither. This method can remove the impurities, increase the freshness of the tea leaves and reduce the bitterness.
[0036] In the conventional black tea preparation process, there is no shaking step. However, black tea generally has the problem of bitterness and strong flavor. Therefore, the shaking process is added. Through the shaking process, the fallen leaves and impurities in the tea leaves can be removed, the aromatic substances in the fresh tea leaves can be increased during the shaking process, and the fermentation of the tea leaves can be promoted in advance.
[0037] In some embodiments, in the shaking step, the shaking temperature is 20-24° C., and the shaking time is 5-10 min.
[0038] After the fresh tea leaves have withered, they are fermented. Fermentation is the key step in forming the unique color, aroma and taste of black tea. Under suitable temperature and humidity conditions, the tea leaves will gradually oxidize, forming the bright red color and aroma unique to black tea.
[0039] Taking Quhong black tea as an example, in some embodiments, due to the withering method of sun-drying, cooling, shaking and spreading the tea leaves, the fermentation of the tea leaves is promoted in advance, so the fermentation step has a better fermentation effect, the polyphenol compounds in the tea leaves are slowly oxidized, the protein hydrolysis is accelerated, the free amino acid content is increased, the bitterness of the final black tea product is significantly reduced, the theaflavins in the black tea are increased, and the aromatic substances in the tea leaves are increased, the green smell is not obvious and the floral fragrance is rich.
[0040] Specifically, enzyme activity is restricted by temperature. When the temperature is appropriate, the enzyme activity is strong. During the fermentation process of tea, polyphenol oxidase combines with oxygen in the air to produce theaflavins, thearubigins, and theabrownins.
[0041] In some specific embodiments, the step of fermenting the withered tea leaves comprises:
[0042] The withered tea leaves are fermented in the first and second stages in sequence under the conditions of oxygen introduction and turning.
[0043] The fermentation temperature of the first stage fermentation is 40-45°C, and the fermentation time is 120-180 minutes. The fermentation temperature of the second stage fermentation is 28-32°C, and the fermentation time is 30-45 minutes.
[0044] In this embodiment, the fermentation method is a variable temperature fermentation method. The fermentation temperature of the first stage fermentation is relatively high, which is used to remove foreign tastes. The fermentation temperature of the first stage fermentation is relatively low, close to room temperature. Oxygen is introduced during the fermentation process, and from this perspective, it can be called oxygenated fermentation. Oxygenation can promote the physical reaction of active enzymes. During the first stage fermentation and the second stage fermentation, the tea leaves should be turned more frequently.
[0045] S200: heating the fermented tea leaves at a heating rate of 70-85° C. / min until the surface temperature of the fermented tea leaves is not less than 157° C. and the dehydration amount of the fermented tea leaves is 72% to 75%, thereby obtaining primary dried tea leaves.
[0046] When the fermented tea leaves are at the highest point of the variable temperature fermentation method, that is, the highest point of theaflavins, the high temperature and extremely fast initial drying method is adopted. After the fermented tea leaves are heated, the surface temperature is not lower than 157°C (the surface temperature is generally not higher than 180°C, such as 175°C, 165°C, etc.), and the water of the initially dried tea leaves is 72% to 75%. At this time, the fermented tea leaves smell strong and sweet, and feel prickly to the touch. When this state is reached, the fermentation of the initially dried tea leaves should be stopped as soon as possible, such as terminating the fermentation instantly, to ensure that the subsequent black tea product has a bright orange-yellow soup color and a fresh taste.
[0047] In some more specific embodiments, the fermented tea leaves are heated at a heating rate of 75-80°C / min until the surface temperature of the fermented tea leaves is not less than 157°C and the dehydration amount of the fermented tea leaves is 73% to 74%.
[0048] Under this condition, the fermentation effect is better, the prepared black tea product has a brighter orange-yellow soup color and a fresher taste.
[0049] S300: Cooling and rehumidifying the initially dried tea leaves until the tea stems of the initially dried tea leaves become soft, thereby obtaining rehumidified tea leaves.
[0050] In this step, the newly dried tea leaves are immediately cooled and rehydrated, so that the newly dried tea leaves cool down as soon as possible and fermentation is terminated. The newly dried tea leaves need to be evenly spread in a well-ventilated environment, with natural wind or fans to assist in cooling. This step helps to quickly reduce the temperature of the tea leaves and prevent heat accumulation inside the tea leaves.
[0051] In some embodiments, the step of cooling and rehydrating the pre-dried tea leaves comprises:
[0052] The pre-dried tea leaves are spread out and placed in a ventilated environment with a humidity of 60% to 70% and a temperature of 25° C. until the tea stems of the pre-dried tea leaves become soft.
[0053] During the cooling process, the control of environmental humidity is very important. The humidity should be controlled between 60% and 70% to promote moderate moisture absorption on the surface of the tea leaves, but not too high to cause the tea leaves to be overly wet.
[0054] The cooling time should be determined according to the type and humidity of the tea. Generally speaking, the cooling time should be long enough to allow the moisture inside the tea leaves to redistribute, but not too long to prevent the tea leaves from absorbing too much moisture, so as to achieve a soft tea stem.
[0055] The temperature when cooling should be controlled at around 25°C to avoid excessive evaporation of moisture inside the tea leaves due to high temperature, which would affect the moisture regaining effect.
[0056] In some embodiments, the step of cooling and rehumidifying the pre-dried tea leaves further includes turning the pre-dried tea leaves. During the cooling process, properly turning and stirring the tea leaves helps to dissipate heat and evenly distribute moisture inside the tea leaves.
[0057] S400: pressing the moistened tea leaves at 75-85° C. to obtain tea leaves, wherein the water content of the tea leaves in the tea leaves is 15% to 20%.
[0058] After the tea stems are softened, the tea leaves are placed on the mold device. The shapes of the mold part of the mold device include cakes, bricks, blocks, columns, etc., so that the corresponding black tea compressed tea forms corresponding shapes, namely black tea cakes, black tea bricks, black tea blocks, black tea columns, etc. The corresponding shape of the mold device can be selected as needed, and the rehydrated tea leaves are placed in it, and the temperature is adjusted to 75-85℃ to be pressed into shape, stable and not deformed. At this time, the moisture content of the tea leaves is 15% to 20%.
[0059] In this step, the requirements of specific moisture points are precisely utilized, and high temperature is used for direct molding after initial drying and moisture regain.
[0060] S500: cooling the tea leaves and then drying them again, and cooling them to obtain black tea compressed tea.
[0061] After the formed tea cake is cooled, it is dried again, such as in a dryer. In some embodiments, in the re-drying step, the re-drying temperature is 90-95°C. The normal re-drying temperature is about 90°C, and the specific tea cake is increased by 5°C, that is, it is dried at 95°C, which makes the aroma inside the tea cake more intense and the tea shape more stable. The black tea compressed tea of the present application is easy to carry; at the same time, it maintains the unique sweetness and aftertaste of black tea.
[0062] In some embodiments, the water content of the tea leaves in the black compressed tea is 12-16%.
[0063] In the above-mentioned method for preparing black tea compressed tea, the surface of the fermented tea leaves is dried at a relatively fast speed to reach 157°C and a suitable water content by controlling the heating speed, and then the tea leaves are quickly cooled and rehydrated, and the black tea compressed tea is obtained by pressing and molding and re-drying. Since the fermentation of the initially dried tea leaves is terminated instantly, the soup color of the black tea compressed tea is guaranteed to be bright orange-yellow and the taste is fresh and refreshing. The above-mentioned method for preparing black tea compressed tea directly molds the black tea compressed tea from fresh tea leaves, has a simple process, and retains the substances contained in the original tea leaves to a large extent, and the black tea retains a fresh and sweet taste.
[0064] The specific implementation scheme of the present application is described below in conjunction with specific examples.
[0065] Example 1
[0066] A method for preparing black tea compressed tea comprises the following steps:
[0067] S11: The fresh tea leaves are sequentially subjected to sun drying, cooling, shaking and spreading to complete withering. In the step of shaking, the shaking temperature is 20° C. and the shaking time is 10 minutes.
[0068] S12: The withered tea leaves are subjected to first-stage fermentation and second-stage fermentation in sequence under the conditions of oxygen introduction and turning to obtain fermented tea leaves. The first-stage fermentation has a fermentation temperature of 40° C. and a fermentation time of 120 min; the second-stage fermentation has a fermentation temperature of 28° C. and a fermentation time of 30 min.
[0069] S13: heating the fermented tea leaves at a heating rate of 70° C. / min until the surface temperature of the fermented tea leaves is not less than 157° C. and the water removal amount of the fermented tea leaves is 72%, thereby obtaining primary dried tea leaves.
[0070] S14: immediately spread the dried tea leaves and place them in a ventilated environment with a humidity of 60% and a temperature of 25° C. until the stems of the dried tea leaves become soft and the drying process is completed. The step of cooling and drying the dried tea leaves also includes turning the dried tea leaves.
[0071] S15: pressing the moistened tea leaves at 75° C. to obtain tea leaves; wherein the water content of the tea leaves in the tea leaves is 15%;
[0072] S16: After cooling the tea leaves, re-drying is performed at 90° C., and cooling is performed to obtain black tea compressed tea.
[0073] Example 2
[0074] A method for preparing black tea compressed tea comprises the following steps:
[0075] S21: The fresh tea leaves are sequentially subjected to sun drying, cooling, shaking and spreading to complete withering. In the step of shaking, the shaking temperature is 24° C. and the shaking time is 5 minutes.
[0076] S22: subjecting the withered tea leaves to first-stage fermentation and second-stage fermentation in sequence under the conditions of oxygen introduction and turning, to obtain fermented tea leaves, wherein the fermentation temperature of the first-stage fermentation is 45° C. and the fermentation time is 180 min; the fermentation temperature of the second-stage fermentation is 32° C. and the fermentation time is 45 min.
[0077] S23: heating the fermented tea leaves at a heating rate of 85° C. / min until the surface temperature of the fermented tea leaves is not less than 157° C. and the water removal amount of the fermented tea leaves is 75%, thereby obtaining primary dried tea leaves.
[0078] S24: immediately spread the dried tea leaves and place them in a ventilated environment with a humidity of 70% and a temperature of 25° C. until the stems of the dried tea leaves become soft and the tea leaves are cooled and moistened. The step of cooling and moistening the dried tea leaves also includes turning the dried tea leaves.
[0079] S25: pressing the moistened tea leaves at 85° C. to obtain tea leaves; wherein the water content of the tea leaves in the tea leaves is 20%;
[0080] S26: After cooling the tea leaves, re-drying the tea leaves at 90-95° C., and cooling the tea leaves to obtain compressed black tea.
[0081] Example 3
[0082] A method for preparing black tea compressed tea comprises the following steps:
[0083] S31: The fresh tea leaves are sequentially subjected to sun drying, cooling, shaking and spreading to complete withering. In the step of shaking, the shaking temperature is 20° C. and the shaking time is 8 minutes.
[0084] S32: The withered tea leaves are subjected to first-stage fermentation and second-stage fermentation in sequence under the conditions of oxygen introduction and turning, to obtain fermented tea leaves, wherein the fermentation temperature of the first-stage fermentation is 42° C. and the fermentation time is 140 min; the fermentation temperature of the second-stage fermentation is 29° C. and the fermentation time is 35 min.
[0085] S33: heating the fermented tea leaves at a heating rate of 72° C. / min until the surface temperature of the fermented tea leaves is not less than 157° C. and the water removal amount of the fermented tea leaves is 75%, thereby obtaining primary dried tea leaves.
[0086] S34: immediately spread the dried tea leaves and place them in a ventilated environment with a humidity of 62% and a temperature of 25° C. until the stems of the dried tea leaves become soft and the tea leaves are cooled and moistened. The step of cooling and moistening the dried tea leaves also includes turning the dried tea leaves.
[0087] S35: Pressing the moistened tea leaves into a shape at 76° C. to obtain tea leaves; wherein the water content of the tea leaves in the tea leaves is 17%.
[0088] S36: After cooling the tea leaves, re-drying is performed at 95° C., and cooling is performed to obtain black tea compressed tea.
[0089] Example 4
[0090] A method for preparing black tea compressed tea comprises the following steps:
[0091] S41: The fresh tea leaves are sequentially subjected to sun drying, cooling, shaking and spreading to complete withering. In the step of shaking, the shaking temperature is 22° C. and the shaking time is 8 minutes.
[0092] S42: The withered tea leaves are subjected to first-stage fermentation and second-stage fermentation in sequence under the conditions of oxygen introduction and turning to obtain fermented tea leaves, wherein the fermentation temperature of the first-stage fermentation is 42° C. and the fermentation time is 160 min; the fermentation temperature of the second-stage fermentation is 30° C. and the fermentation time is 40 min.
[0093] S43: heating the fermented tea leaves at a heating rate of 80° C. / min until the surface temperature of the fermented tea leaves is not less than 157° C. and the water removal amount of the fermented tea leaves is 74%, thereby obtaining primary dried tea leaves.
[0094] S44: immediately spread the dried tea leaves and place them in a ventilated environment with a humidity of 65% and a temperature of 25° C. until the stems of the dried tea leaves become soft and the tea leaves are cooled and moistened. The step of cooling and moistening the dried tea leaves also includes turning the dried tea leaves.
[0095] S45: Pressing the moistened tea leaves into a shape at 80° C. to obtain tea leaves; wherein the water content of the tea leaves in the tea leaves is 18%.
[0096] S46: After cooling the tea leaves, re-drying is performed at 92° C., and cooling is performed to obtain black tea compressed tea.
[0097] Example 5
[0098] The difference from Example 4 is that the fermentation temperature of the first stage fermentation is 40° C. and the fermentation time is 180 min; the fermentation temperature of the second stage fermentation is 32° C. and the fermentation time is 45 min. The remaining steps are the same.
[0099] Example 6
[0100] The difference from Example 4 is that in the shaking step, the shaking temperature is 20° C. and the shaking time is 10 min. The remaining steps are the same.
[0101] Comparative Example 1
[0102] The difference from Example 4 is that in the step of fermenting the withered tea leaves, only one stage of fermentation is performed, in which the fermentation temperature is 42° C. and the fermentation time is 160 min. The other steps are the same.
[0103] Comparative Example 2
[0104] The difference from Example 4 is that the tea leaves are not spread immediately after the initial drying, but spread out to cool and regain moisture after 10 minutes. The other steps are the same.
[0105] Comparative Example 3
[0106] The difference from Example 4 is that only sun drying is performed during the withering stage. The other steps are the same.
[0107] Analysis example
[0108] The black tea compressed teas of Examples 1 to 6 and Comparative Examples 1 to 3 were respectively brewed. 4 grams of black tea were used for every 200 ml of water, and the water temperature for brewing black tea was 95° C. The brewed tea soups were compared, and the results are shown in the following table.
[0109]
[0110] According to the above table, in the preparation method of the black tea compressed tea of the present application, the surface of the fermented tea leaves is dried at a relatively fast speed to reach 157°C and a suitable moisture content by controlling the heating speed, and then the tea leaves are quickly cooled and rehydrated, and the black tea compressed tea is obtained by pressing and molding and re-drying. Since the fermentation of the tea leaves after initial drying is terminated instantly, the soup color of the black tea compressed tea is ensured to be bright orange-yellow and the taste is fresh and refreshing.
[0111] The above technical solutions of the present invention are only preferred embodiments of the present invention, and the patent scope of the present invention is not limited thereto. All equivalent structural changes made by using the contents of the present invention specification and drawings under the technical concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.
Claims
1. A method for preparing black tea compressed tea, characterized in that: The following steps are involved: The fresh tea leaves are withered and fermented in sequence to obtain fermented tea leaves; The fermented tea leaves are heated at a heating rate of 70-85°C / min until the surface temperature of the fermented tea leaves is not less than 157°C and the dehydration amount of the fermented tea leaves is 72% to 75%, thereby obtaining primary dried tea leaves; Cooling and rehydrating the initially dried tea leaves until the tea stems of the initially dried tea leaves become soft, thereby obtaining rehydrated tea leaves; Pressing the moistened tea leaves at 75-85° C. to obtain tea leaves; wherein the water content of the tea leaves in the tea leaves is 15% to 20%; The tea leaves are cooled and then dried again, and then cooled to obtain black tea compressed tea.
2. The method for preparing black tea compressed tea according to claim 1, characterized in that: The fermented tea leaves are heated at a heating rate of 75-80° C. / min until the surface temperature of the fermented tea leaves is not less than 157° C. and the dehydration amount of the fermented tea leaves is 73% to 74%.
3. The method for preparing black tea compressed tea according to claim 1, characterized in that: The step of cooling and rehydrating the initially dried tea leaves comprises: The pre-dried tea leaves are spread out and placed in a ventilated environment with a humidity of 60% to 70% and a temperature of 25° C. until the tea stems of the pre-dried tea leaves become soft.
4. The method for preparing black tea compressed tea according to claim 3, characterized in that: The step of cooling and rehumidifying the initially dried tea leaves also includes turning the initially dried tea leaves.
5. The method for preparing black tea compressed tea according to claim 1, characterized in that: The steps of withering fresh tea leaves include: The fresh tea leaves are sequentially subjected to sun drying, cooling, shaking and spreading to complete withering.
6. The method for preparing black tea compressed tea according to claim 5, characterized in that: In the shaking step, the shaking temperature is 20-24° C. and the shaking time is 5-10 min.
7. The method for preparing black compressed tea according to claim 1, characterized in that: The steps of fermenting the withered tea leaves include: The withered tea leaves are fermented in the first stage and the second stage in sequence under the conditions of oxygen introduction and turning; Among them, the fermentation temperature of the first stage fermentation is 40~45℃, and the fermentation time is 120~180 min; the fermentation temperature of the second stage fermentation is 28~32℃, and the fermentation time is 30~45min.
8. The method for preparing black tea compressed tea according to claim 1, characterized in that: In the re-drying step, the re-drying temperature is 90-95°C.
9. The method for preparing black compressed tea according to claim 1, characterized in that: The variety of the fresh tea leaves is Quhong black tea.
10. The method for preparing the black compressed tea according to any one of claims 1 to 9, characterized in that: The water content of the tea leaves in the black compressed tea is 12-16%.