Processing technology of wood aroma type ancient tree black tea

Abstract

The invention discloses a processing technology of wood aroma type ancient tree black tea, and relates to the technical field of black tea processing. The method comprises the following steps: selecting fresh four-ball tea leaves, and carrying out withering, rolling, fermentation, gross firing, full firing and aroma extraction processes to prepare the wood aroma type black tea. According to the method, only fresh tea leaves of the four-ball tea tree are used as raw materials, wood fragrant substances do not need to be added, and the wood fragrant red tea can be directly obtained through specific technological parameters. The processing cost of the wood aroma type ancient tree black tea is reduced, meanwhile, the prepared black tea is good in wood aroma and high in durability, and the advantages of ancient tree germplasm resources are brought into full play. The processing technology disclosed by the invention has the characteristics of convenience in operation, strong repeatability and high stability of different batches of black tea, and is suitable for large-scale production and large-batch production.

Description

Technical Field

[0001] The present invention belongs to the technical field of black tea processing, and particularly relates to a processing technology for ancient tree black tea with a woody fragrance type. Background Art

[0002] The annual output of black tea ranks second only to green tea among the six major tea categories. It is one of the main tea consumption categories and export products in China. Its quality characteristics are mainly fresh and sweet fragrance, mellow taste, and bright red soup color. The tea industry is one of the characteristic agricultural industries in Guizhou Province and has important development significance. As an important part of "three greens and two reds" in Guizhou Province, the development of black tea is of great importance.

[0003] The product characteristics of black tea in Guizhou Province are mainly fresh and lasting fragrance, strong, mellow and sweet aftertaste, and bright red and shiny soup color. There is no obvious distinction between the product characteristics of ancient tree black tea and those of black tea made from cultivated tea trees. The quality is similar to that of most products in the market, and the homogenization phenomenon is relatively prominent, and the market competitiveness is also weak. Although the tea-growing areas in Guizhou have geological and ecological advantages such as high altitude, low latitude, and many clouds and mists, and have the advantages of pollution-free tea fresh leaves, a relatively long picking period, and good comprehensive quality, due to the limitation of the tea processing technology, the potential for developing diverse black tea products cannot be exerted, and the value of ancient tea tree germplasm resources is also difficult to reflect.

[0004] At present, the processing technology for ancient tree black tea is: fresh leaves → withering → rolling → fermentation → drying. The ancient tree black tea produced by the existing technology mainly has fresh and tender fragrance, sweet fragrance, or has a rough and old fragrance or high-fire fragrance due to unstable technology, while woody fragrance black tea is relatively rare.

[0005] Woody fragrance type ancient tree black tea is a kind of tea with a pure woody fragrance. Woody fragrance ancient tree black tea is famous for its ancient tree charm. Its quality is not only related to the raw materials used, but the processing technology is a key influencing factor. At present, the production of woody fragrance type ancient tree black tea mainly focuses on the raw material end and the rough tea end. The main production processes are as follows:

[0006] (1) Traditional technology: Black tea is made using traditional technology such as withering, rolling, fermentation, and drying. The raw materials are rough old trees with slightly brown woody stems to produce black tea with a woody aroma. Although the traditional technology can produce black tea with a woody aroma to a certain extent, due to the large number of browned woody stems, more fresh leaves break during the rolling process, resulting in a high raw material loss rate. In addition, the tea leaves have a rough and old smell and poor quality stability. (2) Baking process: After the black tea is screened and refined, it is baked for a long time in an electric roaster or in a charcoal stove by burning pine wood materials to make the tea absorb woody aroma, thereby producing black tea with woody aroma. This process adds post-baking to the traditional process, which requires a baking furnace and corresponding pine wood and other materials, and the production cost is relatively high. (3) Blending process: The traditional process is used to produce black tea. After the black tea is refined, the black tea and woody aroma substances are mixed and blended in a certain proportion, and the aroma is enhanced by long baking. After the aroma enhancement is completed, the woody aroma substances are removed by screening, thereby producing black tea with woody aroma. This process requires the additional addition of woody aroma substances, and screening and removal are required after the aroma enhancement. The production cycle is long and the cost is high. At the same time, the baking process and the blending process utilize the high adsorption capacity of tea leaves. While absorbing the woody aroma, they also absorb other substances in the environment, resulting in the tea aroma being not pure enough.

[0007] Therefore, the above-mentioned processing methods of woody-scented ancient tea trees cannot fundamentally solve the technical difficulties of directly using fresh tea leaves to produce woody-scented ancient tea trees, nor are they conducive to the large-scale production of woody-scented ancient tea trees. Using fresh ancient tea leaves to directly produce black tea with woody aroma, and increasing the repeatability of the production process and the stability of product quality are also the current focus of ancient tea tree black tea production. Summary of the invention

[0008] In view of the shortcomings of the prior art, the present invention provides a processing technology for woody-scented ancient tree black tea, which can obtain woody-scented ancient tree black tea by processing only fresh leaves of four-ball tea. The present invention does not require additional investment and does not add woody aroma substances. The process of the present invention has the advantages of strong operability, low investment, good woody aroma, and stable product quality.

[0009] The present invention is achieved by adopting the following technical solutions:

[0010] A processing technology for woody aroma ancient tree black tea, comprising the following steps:

[0011] (1) Fresh tea leaves: fresh, clean, free of foreign matter, disease and insect pests;

[0012] (2) Withering process: the fresh four-ball tea leaves are evenly spread on a withering tank for withering for 12-15 hours to obtain withered leaves; the withered leaves are characterized by reduced gloss on the leaf surface, increased softness, unbroken tendons and stems, and moderate tea aroma;

[0013] (3) Rolling process: Place the withered leaves in a rolling machine. It is appropriate to fill the rolling barrel naturally. Conduct rolling for 60 - 90 minutes under the condition that the ambient temperature is less than 30°C until the tea leaves gradually form into strips and rolls, the tea juice adheres to the surface of the tea strips, and a strong aroma is emitted, which is considered appropriate.

[0014] (4) Fermentation process: Evenly spread the rolled tea leaves in a fermentation frame, cover the top of the fermentation frame with a wet cloth, ferment for 3 - 4 hours, and turn them over up and down every 1 hour. It is considered appropriate when the veins and stems of the fermented leaves turn red, the edges turn red - orange, and the tea fragrance is revealed.

[0015] (5) First - firing process: Break up the fermented tea leaves, use a drum - type fixing machine, and quickly dehydrate at a temperature of 260 - 280°C until the tea leaves have a dull color, the woody fragrance begins to appear, and the tea leaves feel prickly to the touch, which is considered appropriate.

[0016] (6) Final - firing process: After mixing the tea leaves treated by first - firing, use a chain - plate dryer, conduct final - firing treatment at a temperature of 85 - 90°C for 18 - 20 minutes until the tea leaves have a dark brown - black color, a relatively strong woody fragrance, and the tea leaves can be ground into powder, which is considered appropriate.

[0017] (7) Aroma - enhancing process: After cooling the tea leaves treated by final - firing, evenly spread them on the aroma - enhancing machine tray, and conduct aroma - enhancing treatment at a temperature of 68 - 75°C for 4 - 6 hours until the tea leaves are dark brown on the outside, shiny and oily, and the woody fragrance is revealed, which is considered appropriate.

[0018] Preferably, the grade of the fresh leaf raw material of the S. assamica var. wenshanensis (also known as Dachang tea, different names for the same thing) in step (1) is from one bud with one leaf to one bud with four leaves or the opposite - leaf with the same tenderness.

[0019] Preferably, the thickness of spreading the tea leaves in the withering trough in step (2) is 10 - 15 cm.

[0020] Preferably, the specific steps of the withering process in step (2) are as follows:

[0021] S1. First, conduct natural - wind blowing withering for 0.5 hours, and then stand still for withering for 0.5 hours after turning off the blowing.

[0022] S2. Then, introduce hot air for blowing withering for 0.75 - 1 hour.

[0023] S3. Stand still for withering for 1 - 1.5 hours after turning off the blowing.

[0024] S4. Repeat steps S2 - S3 for 3 - 4 times, and then stand still for 3 - 4 hours.

[0025] More preferably, the hot - air temperature in step (2) is 26 - 30°C.

[0026] Preferably, the rolling steps in step (3) are as follows:

[0027] a. The kneading barrel lid is flush with the fresh tea leaves, without applying pressure, and knead at a low speed for 10 - 15 min.

[0028] b. Press down the kneading barrel lid until it just touches the tea leaves and knead under pressure, knead at a medium speed for 15 - 20 min. The tea leaves in the kneading tray form small lumps, and the tea strips have a little tea juice.

[0029] c. Lift the kneading lid up to be flush with the kneading barrel, relieve pressure and knead quickly for 5 - 8 min. The tea leaves in the kneading tray become loose.

[0030] d. Repeat steps a - c 2 times.

[0031] More preferably, the low - speed kneading speed in step a is 15 - 18 rpm, the medium - speed kneading speed in step b is 22 - 25 rpm, and the quick - kneading speed in step c is 25 - 30 rpm.

[0032] Preferably, the thickness of the tea leaves spread flat in the fermentation frame in step (4) is 30 - 35 cm.

[0033] Preferably, the fermentation temperature in step (4) is 28 - 30 °C, and the humidity is 85 - 90%.

[0034] Preferably, the thickness of the tea leaves spread flat on the flavor - enhancing tray in step (7) is 5 - 8 cm.

[0035] Compared with the prior art, the advantages of the present invention are:

[0036] (1) The present invention only uses fresh tea leaves of tea trees as processing raw materials, without adding any woody fragrance or exogenous fragrance substances, meeting the technical requirements of tea processing. At the same time, the machine equipment used in the present invention is basically the same as the traditional process, and no additional technical training is required, without additional cost investment. In addition, the present invention does not adopt methods such as sun withering, eliminating the uncertain factors of the environment. The operation of the present invention can be carried out in multiple seasons and is not affected by the weather.

[0037] (2) The variety of fresh leaf raw materials used in the present invention is Sphaerotheca sinensis. On the one hand, it can broaden the important channels for the development of new products of Sphaerotheca sinensis, enrich the product diversity, and give play to the germplasm resource advantages of the ancient tea trees of Sphaerotheca sinensis. On the other hand, Sphaerotheca sinensis has two types: cultivated species and wild types, with a large area. Moreover, the price of fresh leaf raw materials is higher than that of ordinary tea tree raw materials, and the harvesting grade range of fresh leaf raw materials is larger, and the picking time is shorter. Under the same conditions, tea farmers can harvest more fresh leaf raw materials, greatly increasing the economic income.

[0038] (3) The process parameters for producing the woody - flavored ancient - tree black tea of the present invention are more refined and have strong controllability. The main process stages can be completed relying on the current machinery and equipment. The manual work is mainly for monitoring the operation of the machines and the harvesting management at the front and back ends of the products, which can greatly reduce the labor input, lay a foundation for the digital control and intelligent development of the production line, and facilitate the transformation of the tea industry to an industrial production mode. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 It is a process flow chart for the processing of the woody - flavored ancient - tree black tea of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0040] To make the objectives, features, and advantages of the present invention more obvious and understandable, the following provides a detailed description of the specific embodiments of the present invention. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, these embodiments are provided to make the disclosure of the present invention more thorough and comprehensive.

[0041] Example 1

[0042] Harvest fresh and uniform spring four - ball tea fresh leaf raw materials, with the grade of one bud and two leaves. Spread them evenly in a withering trough that can heat hot air with a thickness of 10 cm, introduce natural room temperature air for 0.5 h, and let it stand still for 0.5 h after stopping the air. Then wither with hot air at 30°C for 1 h, let it stand still for 1 h after stopping the air, then wither with hot air at 30°C for 1 h again, let it stand still for 1 h after stopping the air, then wither with hot air at 28°C for 0.75 h, let it stand still for 1.5 h after stopping the air, and finally wither with hot air at 26°C for 0.75 h, let it stand still for 4 h to complete the withering process; Fill the rolling machine with the withered leaves naturally, without applying pressure, roll at a speed of 15 rmp for 15 min, press down the rolling barrel cover to above the tea leaves, roll at a speed of 22 rmp for 20 min, raise the rolling barrel cover to the same level as the rolling barrel, roll at a speed of 30 rmp for 5 min, and repeat the above operations twice to complete the rolling process; After the rolled leaves are broken up, spread them evenly in a fermentation frame with a thickness of 35 cm, cover the fermentation frame with a damp cloth (the damp cloth should not be able to wring out water), ferment at 30°C and 90% humidity for 4 h, and turn them over evenly up and down every 1 h to complete the fermentation process; The fermented leaves are quickly dehydrated in a drum - type fixing machine at 280°C, open the moisture - exhaust fan, and the fixing process is completed when the tea leaves feel prickly to the touch when held by hand; After mixing the fixed tea leaves evenly, use a chain - plate dryer to carry out sufficient firing at 90°C for 20 min to complete the sufficient - firing process; After the sufficiently - fired tea leaves are cooled, spread them evenly in a flavor - enhancing machine tray with a thickness of 8 cm, enhance the flavor at 75°C for 5 h to complete the flavor - enhancing process, and collect them after the tea leaves are cooled to room temperature to obtain the woody - flavored ancient - tree black tea.

[0043] After detection, the woody fragrance of the ancient tree black tea with woody fragrance prepared by the present invention is relatively strong, and there is a sweet fragrance, and the sense of smell is pleasant. The dry matter rate of the ancient tree black tea described in the present invention is 93.3%, the water extract is 38.5%, the tea polyphenols are 18.3%, the total amino acids are 3.6%, and the caffeine is 2.9%.

[0044] Example 2

[0045] Harvest fresh and uniform summer fresh leaves of Sphaerotheca humuli as raw materials, with the grade of one bud and four leaves or equivalent tender tipped leaves with opposite arrangement. Spread them evenly in a withering trough with hot air heating at a thickness of 15 cm, introduce natural air at room temperature for 0.5 h, and let it stand still for 0.5 h after stopping the air supply. Then wither with hot air at 28 °C for 1 h, let it stand still for 1.5 h after stopping the air supply, wither with hot air at 28 °C for 0.75 h again, let it stand still for 1.5 h after stopping the air supply, and finally wither with hot air at 26 °C for 0.75 h, let it stand still for 3.5 h after stopping the air supply to complete the withering process; The withered leaves are filled into the rolling machine naturally without pressing, and rolled at a speed of 18 rmp for 15 min. Press down the rolling barrel cover above the tea leaves, roll at a speed of 25 rmp for 18 min, raise the rolling barrel cover to the level of the rolling barrel, and roll at a speed of 28 rmp for 6 min. Repeat the above operations twice to complete the rolling process; After the rolled leaves are broken into pieces, spread them evenly in a fermentation frame at a thickness of 30 cm, cover the fermentation frame with a damp cloth (the damp cloth should not be wrung out), ferment at 28 °C and 90% humidity for 3 h, and turn it over and mix evenly up and down every 1 h to complete the fermentation process; The fermented leaves are quickly dehydrated in a drum-type fixing machine at 260 °C, open the moisture exhaust fan, and the fixing process of the primary fired tea can be completed when the tea leaves feel prickly to the touch when held by hand; After the primary fired tea leaves are evenly mixed, use a chain plate dryer to carry out the full firing process at 85 °C for 18 min to complete the full firing process; After the fully fired tea leaves are cooled, spread them evenly in the fragrance enhancing machine tray at a thickness of 5 cm, and enhance the fragrance at a temperature of 68 °C for 4 h to complete the fragrance enhancing process. Wait for the tea leaves to cool to room temperature and then they can be collected to obtain the ancient tree black tea with woody fragrance.

[0046] After detection, the woody fragrance of the ancient tree black tea with woody fragrance prepared by the present invention is strong, and the sweet fragrance is sufficient, and the sense of smell is pleasant. The dry matter rate of the ancient tree black tea described in the present invention is 95.7%, the water extract is 43.6%, the tea polyphenols are 24.5%, the total amino acids are 2.7%, and the caffeine is 3.3%.

[0047] Example 3

[0048] Harvest fresh and uniform autumn fresh leaves of Sphaerotheca sinensis, with the grade of one bud and three leaves or equivalent tender opposite leaves. Spread them evenly in a withering trough with hot air heating at a thickness of 12 cm, introduce natural air at room temperature for 0.5 h, and let it stand still for 0.5 h after stopping the air supply. Then wither with hot air at 30 °C for 1 h and let it stand still for 1 h after stopping the air supply; then wither with hot air at 28 °C for 1 h and let it stand still for 1.5 h after stopping the air supply; wither again with hot air at 26 °C for 0.75 h and let it stand still for 1.5 h after stopping the air supply; finally, wither with hot air at 26 °C for 0.75 h and let it stand still for 3 h to complete the withering process; the withered leaves are filled into the rolling machine naturally, without pressure, roll at a speed of 15 rmp for 10 min, press down the rolling barrel cover above the tea leaves, roll at a speed of 22 rmp for 15 min, raise the rolling barrel cover to the level of the rolling barrel, roll at a speed of 25 rmp for 8 min, repeat the above operations twice to complete the rolling process; after the rolled leaves are broken up, spread them evenly in a fermentation frame at a thickness of 33 cm, cover the fermentation frame with a damp cloth (the damp cloth should not wring out water), ferment at 30 °C and 85% humidity for 3.5 h, turn it over and mix evenly up and down every 1 h to complete the fermentation process; the fermented leaves are quickly dehydrated in a drum type de-enzyming machine at 270 °C, open the moisture exhaust fan, and the first firing process is completed when the tea leaves feel prickly to the touch when held by hand; after mixing the first fired tea leaves evenly, use a chain plate dryer to carry out full firing at 88 °C for 20 min to complete the full firing process; after the fully fired tea leaves are cooled, spread them evenly in a flavor enhancing machine tray at a thickness of 6 cm, enhance the flavor at 70 °C for 6 h to complete the flavor enhancing process, and collect them after the tea leaves are cooled to room temperature to obtain the ancient tree black tea with woody fragrance type.

[0049] After testing, the woody fragrance of the ancient tree black tea prepared by the present invention is strong, with a sweet fragrance, and the sense of smell is pleasant. The dry matter rate of the ancient tree black tea of the present invention is 94.8%, the water extract is 41.4%, the tea polyphenols are 22.7%, the total amino acids are 3.1%, and the caffeine is 3.2%.

[0050] Comparative Example 1

[0051] Harvest fresh and uniform autumn Sichuan-grown Camellia sinensis var. assamica fresh leaf raw materials, with the grade of one bud and two leaves. Spread them evenly in a withering trough with heatable hot air at a thickness of 25 cm, wither them with hot air at 26 °C for 3 h, then wither them with room-temperature air for 6 h, and let them stand for 7 h to complete withering; fill the withering leaves into a rolling machine and compact them. Do not apply pressure to the rolling machine cover, and continuously roll at a speed of 35 rmp for 70 min to complete the rolling process; after loosening the rolled leaves, spread them evenly in a fermentation frame at a thickness of 45 cm, cover the fermentation frame with a wet cloth, and continuously ferment at 28 °C and 95% humidity for 4 h to complete the fermentation process; quickly dehydrate the fermented leaves in a drum-type fixing machine at 320 °C to complete the first firing process; after mixing the first-fired tea leaves, use a chain-type dryer to conduct full firing at 110 °C for 30 min to complete the full firing process; after cooling the fully fired tea leaves, spread them evenly in a scenting machine tray at a thickness of 8 cm, and scent them at 80 °C for 4 h to complete the scenting process. Wait until the tea leaves cool to room temperature and then collect them to obtain caramel-scented ancient tree black tea.

[0052] This caramel-scented ancient tree black tea is mainly characterized by caramel fragrance and high-fire fragrance. After testing, the dry matter rate of this sweet-scented ancient tree black tea is 96.1%, the water extract is 44.1%, the tea polyphenols are 23.9%, the total amino acids are 2.3%, and the caffeine is 2.8%.

[0053] Comparative Example 2

[0054] Harvest fresh and clean fresh leaves from ancient tea trees along the river in summer, with the grade of one bud and two leaves, spread them evenly in a withering trough that can be heated with hot air in a thickness of 10 cm, let in natural wind at room temperature for 0.5 hours, and let them stand for 0.5 hours after the wind stops. Then wither with hot air at 28℃ for 0.75h, and let it stand for 1h after stopping the air; wither with hot air at 28℃ for 0.75h, and let it stand for 1h after stopping the air; wither with hot air at 26℃ for 0.75h again, and let it stand for 1.5h after stopping the air; wither with hot air at 26℃ for 0.75h, and let it stand for 4h after stopping the air to complete the withering process; the withered leaves naturally fill the rolling machine, without pressure, and roll at a speed of 16rmp for 15min, press the rolling barrel cover down to the top of the tea leaves, roll at a speed of 24rmp for 18min, raise the rolling barrel cover to the same level as the rolling barrel, roll at a speed of 28rmp for 6min, repeat the above operation twice to complete the rolling process; after the rolled leaves are deblocked, roll them at 30cm The fermentation frame is covered with a wet cloth (it is better not to wring out water from the wet cloth), and fermented at 28°C and 90% humidity for 3 hours, turning it upside down every hour to complete the fermentation process; the fermented leaves are quickly dehydrated in a drum withering machine at 280°C, the dehumidification fan is turned on, and the rough-fired process is completed by holding the tea leaves with a prickly feel; after mixing the rough-fired tea leaves, a chain dryer is used to carry out full-fired tea at 90°C for 20 minutes to complete the full-fired tea process; after the fully-fired tea leaves are spread to cool, they are evenly spread on the aroma-enhancing machine plate with a thickness of 5 cm, and aroma-enhanced at 75°C for 5.5 hours to complete the aroma-enhancing process. The tea leaves can be collected after cooling to room temperature to obtain sweet-scented ancient tree black tea.

[0055] The sweet-scented black tea is mainly sweet and potato-scented. After testing, the dry matter rate of the sweet-scented ancient tree black tea was 92.9%, the water extract was 36.7%, the tea polyphenols was 20.5%, the total amino acid was 3.4%, and the caffeine was 3.7%.

[0056] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A processing technology for ancient tree black tea with a woody fragrance, characterized in that, It includes the following steps: (1) Fresh leaf raw material: Using fresh, uniform, free of impurities and pests and diseases four-ball tea fresh leaves as raw materials; (2) Withering process: Evenly spreading the four-ball tea fresh leaves on the withering trough for withering for 12 - 15h to obtain withered leaves; The withered leaves are appropriate when the luster of the leaf surface decreases, the softness increases, the veins and stalks can be bent but not broken, and the tea fragrance appears; (3) Rolling process: Placing the withered leaves in a rolling machine, it is appropriate to fill the rolling barrel naturally, and rolling for 60 - 90min under the condition that the ambient temperature is less than 30°C. It is appropriate when the tea gradually forms strips and rolls, the tea juice adheres to the surface of the tea strips, and it has a strong fragrance; (4) Fermentation process: Evenly spreading the rolled tea leaves in a fermentation frame, covering the upper part of the fermentation frame with a wet cloth, fermenting for 3 - 4h, turning them over and mixing them up and down every 1h. It is appropriate when the veins and stalks of the fermented leaves turn red, the leaf margins turn red - orange, and the tea fragrance appears; (5) First - firing process: Loosening the fermented tea leaves, using a drum - type de - enzyme machine, quickly dehydrating at a temperature of 260 - 280°C. It is appropriate when the tea leaf color is dull, the woody fragrance appears initially, and the tea leaves have a prickly feeling; (6) Final - firing process: After mixing the tea leaves treated by first - firing evenly, using a chain - plate dryer, carrying out final - firing treatment at a temperature of 85 - 90°C for 18 - 20min. It is appropriate when the tea leaf color is dark brown, the woody fragrance is stronger, and the tea leaves can be ground into powder; (7) Aroma - enhancing process: After cooling the tea leaves treated by final - firing, evenly spreading them on the aroma - enhancing machine tray, and carrying out aroma - enhancing treatment at a temperature of 68 - 75°C for 4 - 6h. It is appropriate when the appearance of the tea leaves is dark brown, shiny and oily, and the woody fragrance appears; 2. The processing technology of the ancient tree black tea with woody fragrance according to claim 1, characterized in that, The grade of the four - ball tea fresh leaves in step (1) is one bud with one leaf to one bud with four leaves or the opposite - leaf with the same tenderness degree.

3. The processing technology of the ancient tree black tea with a woody fragrance according to claim 1, characterized in that, In step (2), the thickness of the tea leaves spread on the withering trough is 10 - 15cm.

4. The processing technology of the ancient tree black tea with a woody fragrance according to claim 1, characterized in that, The specific operation steps of the withering process in step (2) are as follows: S1. First, carry out natural - wind blowing withering for 0.5h, and then stand still for withering for 0.5h after turning off the blowing; S2. Then, introduce hot air for blowing withering for 0.75 - 1h; S3. Stand still for withering for 1 - 1.5h after turning off the blowing; S4. Repeat steps S2 - S3 for 3 - 4 times, and then stand still for 3 - 4h.

5. The processing method of the ancient tree black tea with woody fragrance according to claim 4, characterized in that, In step (2), the hot - air temperature is 26 - 30°C.

6. The processing technology of the ancient tree black tea with a woody fragrance according to claim 1, characterized in that, The rolling steps in step (3) are as follows: a. The rolling - barrel cover is flush with the fresh tea leaves, without applying pressure, and rolling at a low speed for 10 - 15min; b. Press the rolling - barrel cover down until it just touches the tea leaves to apply pressure for rolling, rolling at a medium speed for 15 - 20min, and the tea leaves in the rolling tray form small lumps, and the tea strips have a little tea juice; c. Lift the rolling cover up to be flush with the rolling barrel, reduce the pressure and roll quickly for 5 - 8min, and the tea leaves in the rolling tray are loose; d. Repeat steps a - c for 2 times.

7. The processing technology of the woody fragrance ancient tree black tea according to claim 6, characterized in that, The low - speed rolling speed in step a is 15 - 18rpm; the medium - speed rolling speed in step b is 22 - 25rpm; the high - speed rolling speed in step c is 25 - 30rpm.

8. The processing technology of the ancient tree black tea with a woody fragrance according to claim 1, characterized in that, In step (4), the thickness of the tea leaves spread flat in the fermentation frame is 30 - 35cm.

9. The processing technology of the ancient tree black tea with woody fragrance according to claim 1, characterized in that In step (4), the fermentation temperature is 28 - 30°C, and the humidity is 85 - 90%.

10. The processing technology of the ancient tree black tea with a woody fragrance according to claim 1, characterized in that, In step (7), the thickness of the tea leaves spread flat on the aroma - enhancing tray is 5 - 8cm.

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