What is the characteristic process of black tea

The basic process of black tea is greening, initial kneading, pile, re-kneading and baking. Black tea is generally coarse old raw materials, coupled with the manufacturing process is often piled up fermentation time is longer, thus the leaf color oil black or black brown, so called black tea. Black tea is the main raw material for pressing various kinds of tightly pressed tea. Black tea due to differences in production areas and processes have Hunan black tea, Hubei old green tea, Tibetan tea and Dian Gui black tea points.

Killing

Because the raw material of black tea is relatively coarse and old, in order to avoid the black tea water is insufficient to kill the uneven penetration, in addition to the rain leaves, dew leaves and young shoots and leaves, are to be sprinkled with water at a ratio of 10:1 (i.e., 10 kg of fresh leaves 1 kg of water). Sprinkle water to be uniform, in order to kill black tea can kill even kill through.

(1) manual killing: selection of large caliber pot (caliber 80 ~ 90 cm), frying pan diagonally embedded in the stove was about 30 degrees of inclined surface, stove height 70 ~ 100 cm. Prepared grass and oil tree branches made of three forks fried tea fork, three forks each 16 to 24 centimeters long, handle length of about 50 centimeters. General use of high-temperature frying, pot temperature 280 ~ 320 ℃, the amount of leaves per pot cast 4 ~ 5 kg. Fresh leaves in the pot, immediately with both hands uniformly turn and stir-fry, to the hot hands when switching to tea frying fork shaking copied, known as the "bright fork". When there is water vapor, the right hand to hold the fork, the left hand to hold the grass handle, will be fried leaves to roll and stir-fried, known as the "Wo fork". Bright fork and Wo fork alternately, lasted about 2 minutes. To be black tea tea leaves soft and sticky, color to dark green, no luster, grass gas elimination, aroma, folding thick stalks are not easy to break, and uniform, that is, for the appropriate degree of killing.

(2) mechanical greening: when the pot temperature reaches the requirements of greening, that is, put into the fresh leaves 8 to 10 kg, depending on the age of the fresh leaves, the moisture content of the number of adjustments to the pot temperature to stir fry or shake frying, to be killed to the right degree to get out of the machine.

First kneading

The raw materials of black tea are coarse and old, and the kneading should master the principle of light pressure, short time and slow kneading. In the initial kneading, the speed of the kneading machine is about 40 rpm, and the kneading time is about 15 minutes. To be black tea young leaves into a strip, coarse and old leaves into wrinkles can be stacked.

Warming

Warming is the key process to form the color and flavor of black tea. There should be suitable conditions for black tea shui heap, black tea shui heap should be in the back of the window, clean ground, avoid direct sunlight, room temperature above 25 ℃, the relative humidity is maintained at about 85%. After the initial rubbing of the tea billet, not by the block immediately piled up, stacked about 1 meter high, covered with wet cloth, straw raincoat and other things to keep warm and moist. Ovation process should be carried out a pile, in order to facilitate Ovation uniform. Pile about 24 hours, the surface of the tea billets appear water droplets, leaf color from dark green to yellow-brown, with the lees gas or sour smell, hand into the tea pile feel hot, the tea ball viscosity becomes small, a hit that is scattered, that is, Wo heap moderately.

Return kneading

After the black tea billet with moderate curing pile is unblocked, it will be re-kneaded on the machine, the pressure is a little smaller than that of the initial kneading, and the time is generally 6 to 8 minutes. The time is usually 6 to 8 minutes. Unblock the machine and dry it in time.

Baking

Baking is the last process in the initial production of black tea. Through baking, the unique quality of black tea is formed, i.e. black oil and pine smoke flavor. The drying method adopts the pine wood fire baking, not avoiding the smoke flavor, layered accumulation of wet blanks and a long time of drying, which is different from other teas.

Black tea drying is carried out on the seven-star stove. In the stove at the mouth of the ground burning pine firewood, pine firewood to take the horizontal frame way, and keep the fire uniform, by wind so that the fire temperature evenly penetrated into the seven star hole, to the fire temperature evenly spread to the stove surface baking curtain. When the temperature on the baking curtain reached 70 ℃ or more, began to spread the first layer of tea billets, the thickness of about 2 ~ 3 cm, to be the first layer of tea billets baked to six or seven percent dry, and then sprinkle the second layer, sprinkle the thickness of the leaf a little thinner, so that a layer by layer added to the 5 ~ 7 layers, the total thickness does not exceed the height of the baking frame. To be the top of the tea billet up to seventy-eight percent dry, that is, annealing and baking. Turn over the baking with a special iron fork, will have dried the bottom layer turned to the top, will not yet dry the top layer turned to the bottom. Continue to raise the fire baking, to be on the middle and lower layers of tea leaves dry to the right degree, that is, under baking.

Natural drying

Natural drying drying method for the traditional drying process, the black brick is still using this traditional process, the tea leaves stepped into a package pressed into shape, placed in a cool, ventilated place, 10-15 days. Thousand two tea hundred two tea and so on with the sun and night dew 49 days of drying process, so that the moisture slowly dry.

1, Por Brick Series

The brick surface is flat, angular, hair flower lush, black and brown color, mycorrhizal aroma is strong, yellow and amber soup color, mellow taste, smooth in the mouth, sweet and moist.

2. Black Brick Series

The brick surface is flat, with clear angles, black and brown color, pure aroma, with pine smoke, yellow amber soup color, mellow taste, slightly astringent, slightly plum flavor, and the aged tea is transformed into camphor flavor.

3, brick tea

The brick surface is flat, clear pattern, sharp edges and corners, the color is black and brown, the aroma is pure, with pine smoke, soup color is red and amber, the taste is pure and slightly astringent, slightly prune flavor, aged tea is converted into camphor flavor.

4, three pointed series

Three pointed color black and oily, pure aroma, with pine smoke incense, soup color red amber, bright and transparent, active, deep taste, sweetness and shengjin, four or five bubbles of sweet taste, yellow amber.

5, Thousand Liang Tea (Flower Rolls) Series

Stick type, lattice gabion basket packaging, tea leaves firm, black and brown color, pure aroma, slightly with pine smoke fragrance, soup yellow amber, bright and active, mellow taste, slightly astringent.