Processing method of flower and fruit honey-fragrance black tea

Abstract

The invention provides a processing method of flower and fruit honey-fragrance black tea. The processing method comprises the following steps: S1, picking; s2, performing withering; s3, performing rolling; s4, performing fermentation; s5, drying; s6, refining; and S7, charcoal baking. According to the processing method disclosed by the invention, the withering and fine manipulation environment and the rocking intensity are accurately controlled, so that the optimal production rate of the flower and fruit honey-fragrance black tea can be greatly improved. The control of fresh leaf picking can improve the appearance compactness of the tea leaves, the thickness of tea soup and the brewing times. The charcoal baking process can effectively prevent green turning of the tea leaves and prevent oil clam flavor, and the prepared finished product has obvious quality characteristics of flower and fruit honey fragrance, amber soup and sweet and refreshing taste.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tea processing, in particular to a processing method of flower and fruit honey fragrance black tea. BACKGROUND

[0002] Black tea is the largest selling tea in the world, and is loved worldwide for its sweet flavor and strong inclusiveness. With the popularization of tea tree varieties, the continuous maturity of process technology, and the continuous development of new varieties and new processes.

[0003] Black tea belongs to fully fermented tea, which is made of tea buds and leaves as raw materials, and is processed through withering, rolling (cutting), fermentation and drying. The dry tea is dark black in color and the tea soup is bright red.

[0004] In recent years, tea practitioners have explored the processing method of flower and fruit fragrance black tea by learning from oolong tea processing technology. The produced tea has flower and fruit fragrance. However, because of the excessive pursuit of tea aroma, the tea leaves are too old, the produced tea has strong flower and fruit fragrance in the early stage, but the taste is not strong enough, it is not easy to store in the later stage, it is easy to turn green, the flower and fruit fragrance is obviously reduced, and the oyster flavor appears. SUMMARY

[0005] In view of the above problems, the present application provides a processing method of flower and fruit honey fragrance black tea. The processed tea has the characteristics of tight and dark brown appearance with frost, strong taste, water-soluble aroma, strong and lasting flower fragrance, storage resistance, and no easy green turning and oyster flavor in the later stage.

[0006] The technical scheme of the present application is as follows:

[0007] A processing method of flower and fruit honey fragrance black tea, comprising the following steps:

[0008] S1, picking

[0009] Picking tea leaves of high aroma tea tree varieties, the picking standard is 1 bud 2 leaves or 1 bud 3 leaves at the beginning of unfolding;

[0010] S2, withering

[0011] (1) Sunning

[0012] After 16 o'clock in the afternoon, the thickness of the leaves is 1cm, the sunning time is 20-40min, and the leaves are turned over 1-2 times during the sunning; the sunning requirement is that the leaves are slightly soft, the leaf quality is soft, the leaf gloss disappears, the leaf color changes to dark green, the top bud leaves droop, slightly fragrant, and the weight loss rate reaches 5-10%;

[0013] (2) Greening

[0014] Put the sun green leaves to the room, the air is unobstructed, no odor, the indoor temperature is 20-23℃, the relative humidity is 65%-67%; loosen the sun green leaves, evenly spread, the thickness of the spread leaves is 1-1.5kg / ㎡, prevent wind blowing and sunlight irradiation, until the leaf temperature drops to room temperature, the leaf color turns from dark to light, the leaf state turns from soft to hard;

[0015] (3) Making green

[0016] The indoor temperature is 22-24℃, the relative humidity is 70-80%, use mechanical shaking, spread in the water screen after shaking, 1-1.5kg per screen, stand for 1.5-2h, the leaf color turns from light to dark, the leaf state turns from hard to soft, proceed to the next shaking and standing; the moderate requirement of shaking: the green disappears, with flower and fruit fragrance, no damage to the leaf edge;

[0017] (4) Spreading green

[0018] Stand for 8-14h, the wilted leaves contain 58%-62% water; the moderate requirement of wilting: the leaf quality and tender stems wilt, lose the fresh and crispness, hold the leaf soft and slightly sticky, the tender stems are curved and unbroken; the leaf color loses the fresh green luster on the surface and becomes dull green, the leaf surface is wrinkled, the original green aroma of fresh leaves basically disappears and emits a clear fragrance;

[0019] S3, rolling

[0020] The temperature of the rolling room is 20-24℃, the relative humidity is 85%-95%, avoid direct sunlight, keep the indoor air fresh; use the rolling machine for twice rolling, after the first rolling, put the rolled leaves into the unblocking machine, pass through the 2-3 mesh screen, the screened leaves directly enter the fermentation room for fermentation, the screened coarse leaves are rolled again, then put into the unblocking machine, finally enter the fermentation room for fermentation; the moderate requirement of rolling: the strip rate of the leaves reaches more than 85%, the strips are tightly rolled, the tea juice fully overflows and adheres to the leaf surface, the local rolled leaves are reddish;

[0021] S4, fermentation

[0022] The fermentation room temperature is 25-30℃, the humidity is more than 95%, the spread leaves thickness is 10-15cm, the fermentation time is 3-5h; the moderate requirement of fermentation: 75-80% of the tea leaves turn into copper red, the green aroma gradually disappears, emitting a fresh and strong flower and fruit fragrance, the leaf veins and juice are reddish;

[0023] S5, drying

[0024] The drying is carried out by rough drying, then spreading and drying, and finally full drying; the temperature of the air inlet of the rough drying is 100-120°C, and the drying time is 10-15 minutes, so as to rapidly inactivate oxidation; the temperature of the full drying is 80-100°C, the air volume is relatively small compared with that of the rough drying, and the drying time is 30-50 minutes, so as to fully form aroma; the spreading time between the rough drying and the full drying is 30-60 minutes; the moderate drying requirement is that the tea is slightly hot when pinched by hand after the rough drying, but the leaves are still soft, broken when folded, and loose when held, the tea has honeyed aroma of flowers and fruits, the moisture content of the leaves is 20-25%, and the tea is powder after rubbing by hand after the full drying, the tea aroma is obvious, the tea is tight and dark, and the moisture content is 5-7%;

[0025] S6, refining

[0026] After the rough tea is reviewed and stacked, the refined tea with consistent quality is prepared after re-drying, screening, winnowing and picking.

[0027] S7, carbon baking

[0028] The carbon baking is used for re-drying, the temperature on the surface of the baking cage should be controlled to be 70-90°C during the baking of the tea, the baking time is 6-8 hours, the thickness of the tea is 20-25 cm each time, the tea is uniformly stirred every 0.5-1.0 hour, and then the baking is continued, so that the tea is uniformly heated, and the baking is ended until the tea surface is dark and shiny and frosting occurs.

[0029] Further, the tea leaves of the high-aroma tea tree variety include Jinguanyin, Jimumdan, Meizhan, Ruanzhi oolong or Baibachailan; the tea is picked in sunny days after the dew is dry, and the picking time is from 10 am to 16 pm.

[0030] Further, in the step of making green, the first time: the rotation speed of the shaking machine is 10-20 r / min, and the time is 1-2 min; the second time: the rotation speed is 10-20 r / min, and the time is 3-5 min; the third time: the rotation speed is 20-30 r / min, and the time is 8-10 min.

[0031] Further, in the step of spreading green, the wilting degree of spring tea is heavy, and the moisture content is controlled to be 58-60%, so as to eliminate green smell; the wilting degree of summer and autumn tea is light, and the moisture content is controlled to be 60-62%, so as to be fresh and crisp.

[0032] Further, in the step of rolling, the room temperature is lowered and the relative humidity is increased by spraying cold water or mist on the ground of the rolling room in summer and autumn tea season with high temperature and low humidity.

[0033] Further, in the rubbing step, in order to rub the strip, break most of the leaf cells, rub out the tea juice, and combine the pressure and the loose pressure in the rubbing process, once the pressure is added, once the loose pressure is added, so that the rubbing leaf group is loose and the heat is dissipated, and the specific process is as follows: 40 min of first rubbing, 10 min of no pressure, 15 min of light pressure, 10 min of heavy pressure, 5 min of loose pressure, first unblocking and screening; the screened leaves are fermented alone, the screened coarse leaves are subjected to second rubbing for 25-30 min, 5 min of light pressure, 20 min of heavy pressure, 5 min of loose pressure, second unblocking and fermentation.

[0034] Further, in the refining step:

[0035] The moisture content of the rough tea is controlled within 6%, and if it exceeds 7%, water removal and re-fire are needed, and the chain dryer is operated at a temperature of 100-120 DEG C for drying operation;

[0036] Screening is carried out by a flat circular screen machine to pick up coarse and loose tea strips and remove fine and broken leaves, so as to separate the stems and leaves and effectively improve the efficiency of subsequent impurity removal.

[0037] Winnowing is to remove fine tea leaf pieces and sand and stone impurities and improve the purity of the body tea.

[0038] Picking is the core process of impurity removal, the color selection machine is used to remove impurities, so that the body tea is separated from yellow leaves and tea stems, and the hand-picked stem pieces are removed.

[0039] Further, in the carbon baking step, the moisture content of the finished product is controlled within 6%, and the carbon baking and re-baking are carried out twice, and the time interval between each re-baking is 30-45 days.

[0040] Further, in the carbon baking step, the tea with peculiar odor can be baked at high temperature first and then at low temperature, the temperature on the baking cage surface is controlled at 110 DEG C, the top of the baking cage is not covered with a bamboo tray, and the tea is turned over once every 0.5 h to remove the peculiar odor, and then the temperature on the baking cage surface is adjusted to 70-90 DEG C for baking to the appropriate degree.

[0041] The beneficial effects of the present application are:

[0042] 1. Precise control of the withering and green environment and the rubbing intensity can greatly improve the optimization rate of the flower fruit honey fragrance black tea.

[0043] 2. The control of fresh leaf picking can improve the tightness of the tea shape and the thickness and the number of brewing times of the tea soup.

[0044] 3. The carbon baking process can effectively prevent the tea from turning green and prevent the appearance of the oil clam smell, and the finished product has obvious quality characteristics of flower fruit honey fragrance, amber soup and sweet taste.

[0045] 4, the tea leaf processed by the application is tight and dark brown with frost, has strong taste, and produces fragrance of flower, which is persistent and resistant to storage, and is not easy to produce oyster taste after turning green. BRIEF DESCRIPTION OF DRAWINGS

[0046] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, below the drawings needed to be used in the embodiments or prior art description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained without creative labor on the basis of these drawings.

[0047] Figure 1 The flow chart of the processing method of the flower and fruit honey fragrance black tea of the present application. DETAILED DESCRIPTION

[0048] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only some embodiments of the present application, not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0049] REFERENCE Figure 1 The processing method of the flower and fruit honey fragrance black tea comprises the following steps:

[0050] S1, picking

[0051] Picking tea leaves of high-aroma tea tree varieties (such as Jinguanyin, Jimumdan, Meizhan, soft-branch oolong or white-bud Qilan, etc.), the picking standard is 1 bud 2 leaves or 1 bud 3 leaves at initial expansion; sunny day, dew dry picking, picking time from 10 am to 16 pm;

[0052] S2, withering

[0053] (1) sunning

[0054] After 16 pm, the thickness of the spread leaves is 1 cm, the sunning time is 20-40 min, and the leaves are turned over 1-2 times during the sunning; the sunning requirement is that the leaves are slightly wilted, the leaf quality is soft, the leaf gloss disappears, the leaf color turns dark green, the top bud leaves droop, slightly produce fragrance, and the weight loss rate reaches 5-10%;

[0055] (2) back to green

[0056] Put the sun green leaves to the room, the indoor air is unobstructed, no odor, the indoor temperature is 20-23℃, the relative humidity is 65%-67%; loosen the sun green leaves, evenly spread, the thickness of the spread leaves is 1-1.5kg / ㎡, prevent wind blowing and sunlight irradiation, until the leaf temperature drops to room temperature, the leaf color turns from dark to bright, the leaf state turns from soft to hard;

[0057] (3) Making green

[0058] The indoor temperature is 22-24℃, the relative humidity is 70-80%, use mechanical shaking green, after shaking, spread in the water screen, 1-1.5kg per screen, stand for 1.5-2h, the leaf color turns from bright to dark, the leaf state turns from hard to soft, proceed to the next shaking and standing; the first time: shaking speed is 10-20r / min, time is 1-2min; the second time: shaking speed is 10-20r / min, time is 3-5min; the third time: shaking speed is 20-30r / min, time is 8-10min; the shaking requirement: green smell disappears, with flower and fruit fragrance, no damage on the leaf edge;

[0059] (4) Spreading green

[0060] Stand for 8-14h, the wilting leaves contain 58%-62% water content (the wilting degree of spring tea should be heavy, the water content is controlled in 58%-60%, to eliminate green smell; the wilting degree of summer and autumn tea should be light, the water content is controlled in 60%-62%, good freshness); the wilting requirement: the leaf quality and tender stems are soft, lose the crispness and toughness of fresh leaves, the leaves are soft, slightly sticky and can be balled, the tender stems are curved and unbroken; the leaf color loses the fresh green luster on the surface and becomes dull green, the leaf surface is wrinkled, the original green smell of fresh leaves basically disappears and emits fragrance;

[0061] S3, rolling

[0062] The temperature of the rolling room is 20-24℃, the relative humidity is 85%-95% (in summer and autumn tea season, the temperature is high and the humidity is low, cold water or spray can be used on the ground of the rolling room to reduce the room temperature and increase the relative humidity), and avoid direct sunlight, keep the indoor air fresh; use the rolling machine for twice rolling, after the first rolling, put the rolled leaves into the unblocking machine, pass through the 2-3 mesh screen, the screened leaves directly enter the fermentation room for fermentation, the screened coarse leaves are rolled again, then put into the unblocking machine, finally enter the fermentation room for fermentation; the rolling requirement: the strip rate of the leaves reaches more than 85%, the strips are tightly rolled, the tea juice fully overflows and adheres to the leaf surface, the local rolled leaves are red;

[0063] In order to knead the strip, break most of the leaf cells, knead out the tea juice, and combine the pressure and loose pressure in the rolling process, loosen the rolling leaf ball and release heat every time the pressure is added. The specific process is as follows: 40 minutes of first rolling, 10 minutes of no pressure, 15 minutes of light pressure, 10 minutes of heavy pressure, 5 minutes of loose pressure, first unblocking and screening; the screened leaves are fermented separately, the screened coarse leaves are subjected to second rolling for 25-30 minutes, 5 minutes of light pressure, 20 minutes of heavy pressure, 5 minutes of loose pressure, second unblocking and fermentation;

[0064] S4, fermentation

[0065] The fermentation room temperature is 25-30°C, the humidity is above 95%, the leaf thickness is 10-15 cm, and the fermentation time is 3-5 hours; the fermentation requirements are that more than 75-80% of the tea leaves turn copper red, the green smell gradually disappears, and fresh and strong fruit fragrance is emitted, and the veins and juice are red;

[0066] S5, drying

[0067] One-time drying with rough fire, then airing once, and finally two-time drying with full fire; the air inlet temperature of rough fire is 100-120°C, and the drying time is 10-15 minutes to quickly inactivate oxidation; the temperature of full fire is 80-100°C, the air volume is relatively small compared with rough fire, and the drying time is 30-50 minutes to fully form aroma; the airing time between rough fire and full fire is 30-60 minutes; the drying requirements are that after rough fire, the hand feels slightly painful, but the leaves are still soft, broken, and loose, with fruit honey fragrance, and the moisture content of the leaves is 20-25%; after full fire, the tea leaves become powder after kneading, the tea aroma is obvious, the strip is tight and dark, and the moisture content is 5-7%;

[0068] S6, refining

[0069] After the rough tea is reviewed and stacked, the finished product refined tea with consistent quality is produced after re-fire, screening, winnowing, and picking;

[0070] The moisture content of rough tea is controlled within 6%, and if it exceeds 7%, water removal and re-fire are needed, and the chain dryer is operated at a temperature of 100-120°C for drying;

[0071] Screening is carried out by a flat circular screen machine to pick up loose tea strips and remove fine fragments, which plays a role in separating stems and leaves and effectively improves the efficiency of subsequent impurity removal;

[0072] Winnowing is to remove small tea leaf fragments and sand and stone impurities to improve the purity of the body tea;

[0073] Picking is the core process of impurity removal, which separates the body tea from yellow leaves and tea stems through color selection and manual picking of stems and leaves;

[0074] S7, carbon baking

[0075] In the carbon baking process, the temperature on the baking cage surface should be controlled at 70-90℃, the baking time is 6-8h, the thickness of tea is 20-25cm, and the tea should be stirred every 0.5-1.0h to make the tea evenly heated. The baking process is ended when the tea surface is black and shiny with frost;

[0076] For the tea with peculiar smell, the high-temperature baking is first performed, and then the temperature is lowered. The temperature on the baking cage surface is controlled at 110℃, the top of the baking cage is not covered with bamboo tray, and the tea is stirred every 0.5h to remove the peculiar smell. After the peculiar smell is removed, the temperature on the baking cage surface is adjusted to 70-90℃, and the baking process is continued until the tea is properly baked.

[0077] The moisture content of the finished product is controlled within 6%, and the carbon baking process is repeated twice, and the time interval between the two baking processes is 30-45d.

[0078] The processing method of the present application can greatly improve the optimization rate of the flower fruit honey fragrance black tea by precisely controlling the withering and making green environment and the intensity of shaking. The control of fresh leaf picking can improve the tightness of the tea shape, the thickness of the tea soup, and the number of brewing times. The carbon baking process can effectively prevent the tea from turning green and prevent the occurrence of oily clam taste. The finished product has obvious quality characteristics of flower fruit honey fragrance, amber soup, and sweet taste. The tea processed by the present application has tight and blackish brown shape with frost, rich taste, water-soluble aroma, strong and lasting flower fragrance, good storage performance, and no oily clam taste after turning green.

[0079] The above description is only the preferred embodiment of the present application, and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A processing method for a floral, fruity, and honey-scented black tea, characterized in that: Includes the following steps: S1, Picking The picking standard for tea leaves from high-fragrance tea tree varieties is 1 bud and 2 leaves or 1 bud and 3 newly unfolded leaves; S2, withering (1) Sun-drying green After 4 p.m., spread the leaves to a thickness of 1 cm and sun-dry for 20 to 40 minutes, turning them over 1 to 2 times during the process. The requirements for proper sun-drying are: the leaves are slightly wilted and soft, the leaf texture is soft, the leaf surface loses its luster, the leaf color turns dark green, the terminal buds and leaves droop, a slight aroma is produced, and the weight loss rate reaches 5 to 10%. (2) Returning to Qing Move the sun-dried green leaves indoors, where the air is well-ventilated and there is no odor. The indoor temperature should be 20-23℃ and the relative humidity 65%-67%. Loosen the sun-dried green leaves and spread them evenly, with a leaf thickness of 1-1.5 kg / m². Protect them from wind and sunlight until the leaf temperature drops to room temperature, the leaf color changes from dark to bright, and the leaf shape changes from soft to hard. (3) Making green The indoor temperature is 22-24℃, and the relative humidity is 70-80%. Mechanical shaking is used. After shaking, the leaves are spread out in a water sieve and left to stand for 1.5-2 hours, with each sieve containing 1-1.5 kg of leaves. The leaves are left to stand for 1.5-2 hours until the color of the leaves turns from bright to dark and the leaf texture changes from hard to soft. Then, the next shaking and standing is carried out. The shaking should be done properly when the grassy smell disappears, the leaves have a floral and fruity fragrance, and the leaf edges are undamaged. (4) Spread green After standing for 8–14 hours, the moisture content of the wilted leaves should be 58%–62%. The appropriate wilting conditions are as follows: the leaves and tender stems should be soft and lose their firmness and brittleness when fresh; the leaves should be soft, slightly sticky, and able to be clump together when held; the tender stems should bend without breaking; the leaves should lose their bright green luster and become a dull dark green; the leaf surface should be wrinkled; the original green smell of the fresh leaves should be basically gone and a fresh fragrance should be emitted. S3, Kneading The temperature in the rolling chamber is 20-24℃, the relative humidity is 85%-95%, and direct sunlight is avoided to keep the indoor air fresh. The rolling process involves two rolling cycles. After the first rolling, the rolled leaves are fed into a de-clumping and decomposing machine, passed through a 2-3 mesh screen, and the leaves that pass through the screen are directly sent to the fermentation chamber for fermentation. The leaves that pass through the screen are then rolled a second time, and then fed into the de-clumping and decomposing machine again, and finally sent to the fermentation chamber for fermentation. The rolling process requires that the leaves be rolled into strips at a rate of over 85%, the strips be tightly rolled, the tea juice be fully expressed and adhere to the leaf surface, and some rolled leaves turn reddish. S4, Fermentation The fermentation room temperature is 25-30℃, the humidity is above 95%, the leaf thickness is 10-15cm, and the fermentation time is 3-5h. The appropriate fermentation conditions are: 75-80% or more of the tea leaves turn copper red, the grassy smell gradually disappears, and a fresh and strong floral and fruity aroma is emitted, with the leaf veins and juice turning red. S5, Drying The process involves a first drying with initial drying, followed by a second drying with cooling, and finally a second drying with final drying. The initial drying involves an air inlet temperature of 100–120℃ and a drying time of 10–15 minutes to rapidly inactivate oxidation. The final drying involves a temperature of 80–100℃, with a lower airflow than the initial drying, and a drying time of 30–50 minutes to fully develop aroma. The cooling time between the initial and final drying is 30–60 minutes. The ideal drying conditions are: after initial drying, the leaves should feel slightly prickly to the touch, but still soft and pliable, easily crumbling when released, with a floral, fruity, and honey-like aroma and a moisture content of 20–25%. After final drying, the leaves should crumble into powder when rubbed, with a pronounced tea aroma, tightly rolled, dark and glossy leaves, and a moisture content of 5–7%. S6, Refined After the raw tea leaves are evaluated and piled up, they are re-fired, sieved, winnowed, and sorted to produce finished tea of ​​consistent quality. S7, Charcoal Roasting Charcoal roasting and re-drying are adopted. During the roasting process, the temperature on the surface of the roasting basket should be controlled at 70-90℃, the roasting time should be 6-8 hours, the thickness of each tea leaf should be 20-25cm, and the tea leaves should be turned and stirred evenly every 0.5-1.0 hours before continuing to roast, so that the tea leaves are heated evenly. Roasting is stopped when the surface of the tea leaves is dark and frosty.

2. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: The tea leaves of the highly fragrant tea tree varieties include Jin Guanyin, Jin Mudan, Meizhan, Ruanzhi Wulong or Baiya Qilan; pick the tea on a sunny day after the dew has dried, between 10:00 am and 4:00 pm.

3. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: In the withering process, the first time: the shaking machine speed is 10-20 r / min, and the time is 1-2 min; the second time: the speed is 10-20 r / min, and the time is 3-5 min. Third time: rotation speed 20-30 r / min, time 8-10 min.

4. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: During the withering process, spring tea should be withered more thoroughly, with the moisture content controlled at 58%–60% to eliminate any grassy smell or taste; summer and autumn tea should be withered less thoroughly, with the moisture content controlled at 60%–62% to maintain its freshness.

5. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: During the rolling process, in the summer and autumn tea season when the temperature is high and the humidity is low, cold water can be sprinkled or sprayed on the floor of the rolling room to lower the room temperature and increase the relative humidity.

6. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: In the rolling process, in order to tighten the tea leaves, break most of the leaf cells, and extract the tea juice, pressure and relaxation must be combined during rolling. Each time pressure is applied, it must be relaxed once to loosen the rolled leaf bundle and dissipate heat. The specific process is as follows: first rolling for 40 minutes, no pressure for 10 minutes, light pressure for 15 minutes, heavy pressure for 10 minutes, relaxation for 5 minutes, and first breaking up and sieving. The leaves that pass through the sieve are fermented separately, while the coarse leaves that pass through the sieve are rolled a second time for 25-30 minutes, light pressure for 5 minutes, heavy pressure for 20 minutes, relaxation for 5 minutes, second breaking up, and fermentation.

7. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: In the refining process: The moisture content of the raw tea should be controlled within 6%. If it exceeds 7%, it needs to be dehydrated and re-fired. The drying operation is carried out in a chain plate dryer at a temperature of 100-120℃. Screening is done by using a flat circular sieve to pick out coarse tea leaves and remove fine fragments, thus separating the stems and leaves and effectively improving the efficiency of subsequent picking and removing impurities. Winnowing is done to remove fine tea leaves, sand, and other impurities, thus improving the purity of the tea leaves. Picking and sorting is the core process of removing impurities. The color sorter is used to remove impurities, separating the whole tea leaves from the yellow leaves and tea stems, and the stems and leaves are removed by hand.

8. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: In the charcoal roasting process, the moisture content of the finished product should be controlled to be within 6%. The charcoal roasting and re-roasting should be carried out twice, with an interval of 30 to 45 days between each re-roasting.

9. The processing method of a floral, fruity, and honey-scented black tea as described in claim 1, characterized in that: In the charcoal roasting process, tea leaves with off-odors can be roasted using a method of high temperature followed by low temperature. First, control the temperature on the surface of the roasting basket at 110℃, without covering the top of the bamboo tray, and stir once every 0.5 hours to remove off-odors. After the off-odors dissipate, adjust the temperature on the surface of the roasting basket to 70-90℃ and roast until the desired temperature is reached.

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