Production technology of black tea

Black tea is a kind of fully fermented tea. Because its tea soup and color are mainly brewed black tea, it is named "black tea". Qimen black tea is famous for its wide variety.

A * * * has 15 production processes: picking, withering, rolling, fermentation, drying, shaking, hand screening, bagging, air separation, floating, shaking, hand picking, blending, filling with fire and even stacking. The most important production processes are withering, rolling, fermentation and drying.

The production process of black tea is as follows:

1, withering (green tea is called de-enzyming): it makes tea evaporate water, leaves soften, grass flavor disappears, and tea fragrance appears in advance.

2. The purpose of kneading is the same as that of green tea. Firstly, the tea leaves are molded and rolled into compact strips to reduce the volume. The second is to make the tea juice overflow on the surface of leaves, which is easy to dissolve in water when brewing, forming a shiny appearance and increasing the concentration of tea soup. Thirdly, the destruction of leaf cells is beneficial to the necessary oxidation under the action of enzymes and the smooth progress of fermentation.

3. Fermentation: the color of leaves changes from green to red, forming the quality characteristics of black tea, red leaves and red soup.

4. Drying: The process of drying is the process of baking fermented tea at high temperature and quickly evaporating water to dryness.