A preparation method of high-fragrance Ankang selenium-rich black tea

Abstract

The invention belongs to the field of preparation of black tea, in particular to a preparation method of high-fragrance Ankang selenium-enriched black tea, comprising the following steps: S1, picking original ecological tea fresh leaves: one bud and one leaf, two-leaf fresh leaves; S2, primary withering: withering temperature is 26-29 DEG C, time is 4-6 hours, and fresh leaves lose weight by 10%-15%; S3, shaking: the first shaking time is 60-80 seconds, the leaves are placed in a withering tank, the temperature is 24-26 DEG C, and the time is 2-3 hours; the second shaking time is 100-120 seconds, the leaves are placed in a green spreading room, the temperature is 24-26 DEG C, and the time is 3-4 hours. The invention makes full use of photosynthesis for sunlight withering, so that the tea leaves continuously emit their aromatic substances; the shaking process of oolong tea is organically combined with the production standard of Gongfu black tea, the quality of Ankang selenium-enriched black tea is improved, the economic benefit of Ankang selenium-enriched black tea is improved, and the prepared tea leaves have long aroma, rich fruit honey fragrance, bright red soup color, fresh taste, and bright red leaf bottom.

Description

Technical Field

[0001] The invention relates to the technical field of black tea preparation, in particular to a method for preparing high-fragrance Ankang selenium-enriched black tea. Background Art

[0002] Ankang selenium-rich tea originates from Ankang City, Shaanxi Province. It has a long history and unique ecological environment. The soil here is rich in selenium, making the grown tea naturally selenium-rich. It is known as a "high-quality, environmentally friendly, and health-preserving" selenium-rich area.

[0003] Ankang selenium-rich black tea is made from original fresh tea leaves rich in selenium from high-altitude areas. It is refined through processes such as "withering, rolling, fermentation, and drying". It has delicate leaves, visible golden tips, golden and dark color, fresh and mellow aroma, bright red soup color, fresh and sweet taste, tender and bright leaves, and contains polyphenol compounds, sugars, amino acids and other substances.

[0004] In the prior art, the aroma of the produced Kung Fu black tea is not long enough, and the taste is rich but not fresh enough. Therefore, we propose a preparation method of high-fragrance Ankang selenium-rich black tea to solve the above problems. Summary of the invention

[0005] The purpose of the invention is to solve the shortcomings of the prior art that the aroma of the Kung Fu black tea produced is not long enough and the taste is strong but not fresh enough, and a preparation method of high-fragrance Ankang selenium-rich black tea is proposed.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A method for preparing high-fragrance Ankang selenium-rich black tea comprises the following steps:

[0008] S1. Picking fresh leaves of original ecological tea: one bud and one leaf, two leaves of fresh tea;

[0009] S2, primary withering: withering temperature 26-29 ° C, time 4-6 hours, fresh leaf weight loss 10%-15%;

[0010] S3, shaking: the first shaking time is 60-80 seconds, put into the withering tank, the temperature is 24-26 ℃, the time is 2-3 hours; the second shaking time is 100-120 seconds, put into the green spreading room, the temperature is 24-26 ℃, the time is 3-4 hours, so that the leaf edges are broken and red, and the fragrance of flowers and fruits is emitted;

[0011] S4, secondary withering: put the fresh leaves after shaking into the withering rack for sunlight withering, making full use of photosynthesis to more effectively make the tea release its aromatic substances, the temperature is 18-24℃, the time is 40-60 minutes, and the moisture content is 50%-60%;

[0012] S5. Rolling: The rolling temperature is 18-24℃, no pressure is applied for 25-30 minutes, light pressure is applied for 15 minutes, heavy pressure is applied for 20 minutes, and loose pressure is applied for 15 minutes. The rolling principle is “light, heavy, light”. The tea leaf breaking rate is above 90%, and the tea leaf strip forming rate is above 85%.

[0013] S6, fermentation: the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation at a temperature of 26-29°C and a relative humidity of more than 90%. The fermentation time is 3.5-4 hours, and the leaf color turns yellow-red, the grass smell disappears completely, and the aroma of flowers and fruits is emitted, and the fermentation is completed;

[0014] S7, drying: drying in two times, the first rough fire temperature is 130-150℃, drying to a moisture content of 40%, moisture regain for 30-40 minutes, full fire temperature is 90-110℃, drying to a moisture content of 20%;

[0015] S8, Fully dry and roast: Put the tea leaves into the aroma machine, set the temperature to 80-90℃, and bake for 100-120 minutes until the moisture content is about 7%.

[0016] Preferably, in S1, the picked fresh ecological tea leaves are evenly spread in a well-ventilated place to allow them to dry naturally, while impurities and unqualified tea leaves are removed.

[0017] Preferably, in S2, the withering humidity is controlled at 60-70%. During the withering process, the tea leaves are turned over regularly to ensure that the tea leaves are evenly exposed to light and have a consistent withering degree. The appearance of the tea leaves is observed. Good withered tea leaves have moderate color, full and elastic leaves, and naturally wrinkled surfaces that are not too dry or broken.

[0018] Preferably, in S3, when shaking the tea leaves, all the tea leaves roll in the sieve, and the force needs to be balanced so that the tea leaves rotate toward a power center. Each batch of tea leaves is generally shaken 4-8 times, once every 1-2 hours, and each time is shaken for 50 to 200 turns, and shaking and drying the tea leaves are performed alternately.

[0019] Preferably, in S1, a tea sorting machine is used to separate impurities in the picked original ecological fresh tea leaves by vibrating and blowing using the functions of a multi-layer mesh screen and a fan.

[0020] Preferably, in S2, the withering temperature is monitored as follows: temperature sensors are installed on the tea withering machine to detect and measure the temperature in real time during the withering process. These sensors transmit data to the controller for processing, and the controller is set to: use a microprocessor or PLC device as a controller, receive the data transmitted by the sensor, and calculate and control according to the preset tea withering parameters, and realize the automatic control function through programming to ensure that the temperature is stable within the set range.

[0021] Preferably, in S2, during withering, a withering time is set, and an early warning is issued when the set withering time is reached.

[0022] Preferably, in S4, the moisture content of the tea leaves is quickly measured by near infrared spectroscopy technology, and the measured moisture content is compared with the required moisture content. If it is no longer within the required range, an early warning is issued.

[0023] Preferably, in S5, the kneading principle is carried out according to "light, heavy, light", that is, first knead the strips in air, then press lightly, then gradually press medium, press heavily, and finally press lightly again.

[0024] Preferably, in S6, the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation, and the tea leaves are turned over regularly.

[0025] In the present invention, the preparation method of the high-fragrance Ankang selenium-rich black tea has the following beneficial effects:

[0026] The present invention makes full use of photosynthesis to carry out sunlight withering, so that the tea leaves can continue to emit their aromatic substances; the oolong tea shaking process is organically combined with the Gongfu black tea production standard, so as to improve the quality of Ankang selenium-rich black tea and improve the economic benefits of Ankang selenium-rich black tea. The produced tea has a long-lasting aroma, rich fruity honey fragrance, bright red soup color, fresh taste and bright red leaf bottom. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention is a flow chart of a method for preparing a high-fragrance Ankang selenium-enriched black tea. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0029] Embodiment 1

[0030] Reference Figure 1 A method for preparing a high-flavor Ankang selenium-rich black tea comprises the following steps:

[0031] S1. Picking fresh leaves of original ecological tea: one bud and one leaf, two leaves of fresh tea;

[0032] S2, primary withering: withering temperature 26 ° C, time 4 hours, fresh leaf weight loss 10%;

[0033] S3, shaking: the first shaking time is 60 seconds, put into the withering tank at 24°C for 2 hours; the second shaking time is 100 seconds, put into the spreading room at 24°C for 3 hours, so that the leaf edges are broken and red, and the fragrance of flowers and fruits is emitted;

[0034] S4, secondary withering: put the fresh leaves after shaking into the withering rack for sunlight withering, making full use of photosynthesis and making the tea release its aromatic substances more effectively, the temperature is 18°C, the time is 40 minutes, and the moisture content is 50%;

[0035] S5. Rolling: The rolling temperature is 18℃, no pressure for 25 minutes, light pressure for 15 minutes, heavy pressure for 20 minutes, and loose pressure for 15 minutes. The rolling principle is "light, heavy, light". The tea leaf breaking rate is more than 90%, and the tea leaf strip forming rate is more than 85%.

[0036] S6, fermentation: the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation at a temperature of 26°C and a relative humidity of more than 90%. The fermentation time is 3.5 hours, and the leaf color turns yellow-red, the grass smell disappears completely, and the aroma of flowers and fruits is emitted, and the fermentation is completed;

[0037] S7, drying: drying in two steps, the first rough fire temperature is 130℃, drying to a moisture content of 40%, moisture regain for 30 minutes, full fire temperature is 90℃, drying to a moisture content of 20%;

[0038] S8, Fully dry and roast: Put the tea leaves into the aroma machine, set the temperature to 80℃, and bake for 100 minutes until the moisture content is about 7%.

[0039] In this embodiment, in S1, the picked fresh ecological tea leaves are evenly spread in a well-ventilated place to allow them to dry naturally, while impurities and unqualified tea leaves are removed.

[0040] In this embodiment, in S2, the withering humidity is controlled at 60%. During the withering process, the tea leaves are turned over regularly to ensure that the tea leaves are evenly exposed to light and have a consistent degree of withering. The appearance of the tea leaves is observed. Good withered tea leaves have moderate color, full and elastic leaves, and naturally wrinkled surfaces that are not too dry or broken.

[0041] In this embodiment, in S3, when shaking the tea leaves, all the tea leaves roll in the sieve, and the force needs to be balanced so that the tea leaves rotate toward a power center. Each batch of tea leaves is generally shaken 4 times, once every 1 hour, and each time shakes 50 turns. Shaking and drying the tea leaves are performed alternately.

[0042] In this embodiment, in S1, a tea sorting machine is used to separate impurities in the picked original ecological fresh tea leaves by using the functions of multi-layer screens and fans through vibration and blowing.

[0043] In this embodiment, in S2, the withering temperature is monitored as follows: temperature sensors are installed on the tea withering machine to detect and measure the temperature in real time during the withering process. These sensors transmit data to the controller for processing, and the controller is set to: use a microprocessor or PLC device as a controller, receive the data transmitted by the sensor, and calculate and control according to the preset tea withering parameters, and realize the automatic control function through programming to ensure that the temperature is stable within the set range.

[0044] In this embodiment, in S2, during withering, a withering time is set, and an early warning is issued when the set withering time is reached.

[0045] In this embodiment, in S4, the moisture content of the tea leaves is quickly measured by near infrared spectroscopy technology, and the measured moisture content is compared with the required moisture content. If it is no longer within the required range, an early warning is issued.

[0046] In this embodiment, in S5, the kneading principle is carried out according to "light, heavy, light", that is, first knead the strips in air, then press lightly, then gradually press medium, press heavily, and finally press lightly again.

[0047] In this embodiment, in S6, the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation, and the tea leaves are turned over regularly.

[0048] Embodiment 2

[0049] A method for preparing high-fragrance Ankang selenium-rich black tea comprises the following steps:

[0050] S1. Picking fresh leaves of original ecological tea: one bud and one leaf, two leaves of fresh tea;

[0051] S2, primary withering: withering temperature 27 ° C, time 5 hours, fresh leaf weight loss 12%;

[0052] S3, shaking: the first shaking time is 70 seconds, put into the withering tank, the temperature is 25 ℃, the time is 2.5 hours; the second shaking time is 110 seconds, put into the spreading room, the temperature is 25 ℃, the time is 3.5 hours, so that the leaf edges are broken and red, and the fragrance of flowers and fruits is emitted;

[0053] S4, secondary withering: put the fresh leaves after shaking into the withering rack for sunlight withering, making full use of photosynthesis and making the tea release its aromatic substances more effectively, the temperature is 20℃, the time is 50 minutes, and the moisture content is 55%;

[0054] S5. Rolling: rolling temperature is 20℃, no pressure for 27 minutes, light pressure for 15 minutes, heavy pressure for 20 minutes, loose pressure for 15 minutes, rolling principle is "light, heavy, light", the tea leaf breaking rate is more than 90%, and the tea leaf strip forming rate is more than 85%;

[0055] S6, fermentation: the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation at a temperature of 27°C and a relative humidity of more than 90%. The fermentation time is 3.8 hours, and the leaf color changes to yellow-red, the grass smell disappears completely, and the aroma of flowers and fruits is emitted, and the fermentation is completed;

[0056] S7, drying: drying in two steps, the first rough fire temperature is 140℃, drying to a moisture content of 40%, moisture regain for 35 minutes, full fire temperature is 100℃, drying to a moisture content of 20%;

[0057] S8, Fully dry and roast: Put the tea leaves into the aroma machine, set the temperature to 85℃, and bake for 110 minutes until the moisture content is about 7%.

[0058] In this embodiment, in S1, the picked fresh ecological tea leaves are evenly spread in a well-ventilated place to allow them to dry naturally, while impurities and unqualified tea leaves are removed.

[0059] In this embodiment, in S2, the withering humidity is controlled at 65%. During the withering process, the tea leaves are turned over regularly to ensure that the tea leaves are evenly exposed to light and have a consistent degree of withering. The appearance of the tea leaves is observed. Good withered tea leaves have moderate color, full and elastic leaves, natural wrinkles on the surface, and are not overly dry or broken.

[0060] In this embodiment, in S3, when shaking the tea leaves, all the tea leaves roll in the sieve, and the force needs to be balanced so that the tea leaves rotate toward a power center. Each batch of tea leaves is generally shaken 6 times, once every 1.5 hours, and 100 turns each time. Shaking and drying the tea leaves are performed alternately.

[0061] In this embodiment, in S1, a tea sorting machine is used to separate impurities in the picked original ecological fresh tea leaves by using the functions of multi-layer screens and fans through vibration and blowing.

[0062] In this embodiment, in S2, the withering temperature is monitored as follows: temperature sensors are installed on the tea withering machine to detect and measure the temperature in real time during the withering process. These sensors transmit data to the controller for processing, and the controller is set to: use a microprocessor or PLC device as a controller, receive the data transmitted by the sensor, and calculate and control according to the preset tea withering parameters, and realize the automatic control function through programming to ensure that the temperature is stable within the set range.

[0063] In this embodiment, in S2, during withering, a withering time is set, and an early warning is issued when the set withering time is reached.

[0064] In this embodiment, in S4, the moisture content of the tea leaves is quickly measured by near infrared spectroscopy technology, and the measured moisture content is compared with the required moisture content. If it is no longer within the required range, an early warning is issued.

[0065] In this embodiment, in S5, the kneading principle is carried out according to "light, heavy, light", that is, first knead the strips in air, then press lightly, then gradually press medium, press heavily, and finally press lightly again.

[0066] In this embodiment, in S6, the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation, and the tea leaves are turned over regularly.

[0067] Embodiment 3

[0068] A method for preparing high-fragrance Ankang selenium-rich black tea comprises the following steps:

[0069] S1. Picking fresh leaves of original ecological tea: one bud and one leaf, two leaves of fresh tea;

[0070] S2, primary withering: withering temperature 29 ° C, time 6 hours, fresh leaf weight loss 15%;

[0071] S3, shaking: the first shaking time is 80 seconds, put into the withering tank, the temperature is 26 ℃, the time is 3 hours; the second shaking time is 120 seconds, put into the spreading room, the temperature is 26 ℃, the time is 4 hours, so that the leaf edges are broken and red, and the fragrance of flowers and fruits is emitted;

[0072] S4, secondary withering: put the fresh leaves after shaking into the withering rack for sunlight withering, making full use of photosynthesis and making the tea release its aromatic substances more effectively, the temperature is 24℃, the time is 60 minutes, and the moisture content is 60%;

[0073] S5. Rolling: The rolling temperature is 24℃, no pressure for 30 minutes, light pressure for 15 minutes, heavy pressure for 20 minutes, and loose pressure for 15 minutes. The rolling principle is "light, heavy, light". The tea leaf breaking rate is more than 90%, and the tea leaf strip forming rate is more than 85%.

[0074] S6, fermentation: the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation at a temperature of 29°C and a relative humidity of more than 90%. The fermentation lasts for 4 hours, and the color of the leaves turns yellow-red, the grass smell disappears completely, and the aroma of flowers and fruits is emitted, and the fermentation is finished;

[0075] S7, drying: drying in two steps, the first rough fire temperature is 150℃, drying to a moisture content of 40%, moisture regain for 40 minutes, full fire temperature is 110℃, drying to a moisture content of 20%;

[0076] S8, Fully dry and roast: Put the tea leaves into the aroma machine, set the temperature to 90℃, and bake for 120 minutes until the moisture content is about 7%.

[0077] In this embodiment, in S1, the picked fresh ecological tea leaves are evenly spread in a well-ventilated place to allow them to dry naturally, while impurities and unqualified tea leaves are removed.

[0078] In this embodiment, in S2, the withering humidity is controlled at 70%. During the withering process, the tea leaves are turned over regularly to ensure that the tea leaves are evenly exposed to light and have a consistent degree of withering. The appearance of the tea leaves is observed. Good withered tea leaves have moderate color, full and elastic leaves, natural wrinkles on the surface, and are not overly dry or broken.

[0079] In this embodiment, in S3, when shaking the tea leaves, all the tea leaves roll in the sieve, and the force needs to be balanced so that the tea leaves rotate toward a power center. Each batch of tea leaves is generally shaken 8 times, once every 2 hours, and 200 turns each time. Shaking and drying the tea leaves are performed alternately.

[0080] In this embodiment, in S1, a tea sorting machine is used to separate impurities in the picked original ecological fresh tea leaves by using the functions of multi-layer screens and fans through vibration and blowing.

[0081] In this embodiment, in S2, the withering temperature is monitored as follows: temperature sensors are installed on the tea withering machine to detect and measure the temperature in real time during the withering process. These sensors transmit data to the controller for processing, and the controller is set to: use a microprocessor or PLC device as a controller, receive the data transmitted by the sensor, and calculate and control according to the preset tea withering parameters, and realize the automatic control function through programming to ensure that the temperature is stable within the set range.

[0082] In this embodiment, in S2, during withering, a withering time is set, and an early warning is issued when the set withering time is reached.

[0083] In this embodiment, in S4, the moisture content of the tea leaves is quickly measured by near infrared spectroscopy technology, and the measured moisture content is compared with the required moisture content. If it is no longer within the required range, an early warning is issued.

[0084] In this embodiment, in S5, the kneading principle is carried out according to "light, heavy, light", that is, first knead the strips in air, then press lightly, then gradually press medium, press heavily, and finally press lightly again.

[0085] In this embodiment, in S6, the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation, and the tea leaves are turned over regularly.

[0086] Test Example 1

[0087] Sensory evaluation of Ankang selenium-rich black tea prepared in Example 1-3: The sensory evaluation was carried out in accordance with GB8320-87, and five indicators including appearance, soup color, aroma, taste and leaf bottom were selected. A password review method was used, and three tea tasters performed weighted scoring.

[0088] The sensory evaluation results of the black tea prepared in Examples 1-3 are as follows:

[0089] Embodiment 1,

[0090]

[0091] Embodiment 2,

[0092]

[0093]

[0094] Embodiment 3,

[0095]

[0096] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing high-flavor Ankang selenium-rich black tea, characterized in that: The following steps are involved: S1. Picking fresh leaves of original ecological tea: one bud and one leaf, two leaves of fresh tea; S2, primary withering: withering temperature 26-29 ° C, time 4-6 hours, fresh leaf weight loss 10%-15%; S3, shaking: the first shaking time is 60-80 seconds, put into the withering tank, the temperature is 24-26 ℃, the time is 2-3 hours; the second shaking time is 100-120 seconds, put into the green spreading room, the temperature is 24-26 ℃, the time is 3-4 hours, so that the leaf edges are broken and red, and the fragrance of flowers and fruits is emitted; S4, secondary withering: put the fresh leaves after shaking into the withering rack for sunlight withering, making full use of photosynthesis to more effectively make the tea release its aromatic substances, the temperature is 18-24℃, the time is 40-60 minutes, and the moisture content is 50%-60%; S5. Rolling: The rolling temperature is 18-24℃, no pressure is applied for 25-30 minutes, light pressure is applied for 15 minutes, heavy pressure is applied for 20 minutes, and loose pressure is applied for 15 minutes. The rolling principle is "light, heavy, light". The tea leaf breaking rate is above 90%, and the tea leaf strip forming rate is above 85%. S6, fermentation: the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation at a temperature of 26-29°C and a relative humidity of more than 90%. The fermentation time is 3.5-4 hours, and the leaf color turns yellow-red, the grass smell disappears completely, and the aroma of flowers and fruits is emitted, and the fermentation is completed; S7, drying: drying in two times, the first rough fire temperature is 130-150℃, drying to a moisture content of 40%, moisture regain for 30-40 minutes, full fire temperature is 90-110℃, drying to a moisture content of 20%; S8, Fully dry and roast: Put the tea leaves into the aroma machine, set the temperature to 80-90℃, and bake for 100-120 minutes until the moisture content is about 7%.

2. The method for preparing a high-flavor Ankang selenium-rich black tea according to claim 1, characterized in that: In S1, the picked fresh ecological tea leaves are evenly spread in a well-ventilated place to allow them to dry naturally, while impurities and unqualified tea leaves are removed.

3. The method for preparing a high-flavor Ankang selenium-enriched black tea according to claim 2, characterized in that: In S2, the withering humidity is controlled at 60-70%. During the withering process, the tea leaves are turned over regularly to ensure that the tea leaves are evenly exposed to light and have a consistent withering degree. The appearance of the tea leaves is observed. Good withered tea leaves have moderate color, full and elastic leaves, natural wrinkles on the surface, and are not too dry or broken.

4. The method for preparing a high-flavor Ankang selenium-enriched black tea according to claim 3, characterized in that: In S3, when shaking the tea leaves, all the tea leaves roll in the sieve, and the force needs to be balanced so that the tea leaves rotate toward a power center. Each batch of tea leaves is generally shaken 4-8 times, once every 1-2 hours, and each time is shaken for 50 to 200 turns. Shaking and airing the tea leaves are performed alternately.

5. The method for preparing a high-flavor Ankang selenium-enriched black tea according to claim 4, characterized in that: In S1, a tea sorting machine is used to separate impurities in the picked original ecological fresh tea leaves by using the functions of multi-layer mesh screens and fans through vibration and blowing.

6. The method for preparing a high-flavor Ankang selenium-rich black tea according to claim 5, characterized in that: In S2, the withering temperature is monitored as follows: temperature sensors are installed on the tea withering machine to detect and measure the temperature during the withering process in real time; these sensors transmit data to the controller for processing, and the controller is set to use a microprocessor or PLC device as a controller to receive the data transmitted by the sensor, and calculate and control according to the preset tea withering parameters, and realize the automatic control function through programming to ensure that the temperature is stable within the set range.

7. The method for preparing a high-flavor Ankang selenium-rich black tea according to claim 6, characterized in that: In S2, during withering, a withering time is set, and an early warning is issued when the set withering time is reached.

8. The method for preparing a high-flavor Ankang selenium-enriched black tea according to claim 7, characterized in that: In S4, the moisture content of the tea leaves is quickly measured by near infrared spectroscopy technology, and the measured moisture content is compared with the required moisture content. If it is no longer within the required range, an early warning is issued.

9. The method for preparing a high-flavor Ankang selenium-enriched black tea according to claim 8, characterized in that: In the S5, the kneading principle is carried out according to "light, heavy, light", that is, first knead the strips in air, then press lightly, then gradually press medium, press heavily, and finally press lightly again.

10. The method for preparing a high-flavor Ankang selenium-rich black tea according to claim 9, characterized in that: In S6, the rolled tea leaves are placed in a fermentation basin and sent to a fermentation machine for fermentation, and the tea leaves are turned over regularly.

Images