Hunan black tea recipe

The formula of Hunan black tea varies according to the tea making process and planting environment, generally used Hunan black tea formula includes the following:

1. Tea tree varieties: the local large-leafed tea trees and small-leafed tea trees in Hunan Province are used, mixed according to a certain ratio.

2. Picking raw materials: spring or summer tea as the main raw material, hand-picked, from the lower young leaves to the upper old leaves in order.

3. Killing process: The traditional practice is to use stir-frying, utilizing high temperature killing and rubbing to cut off the leaf flesh cells and promote the release of the inner substance of the tea leaves. The new process is more mechanical hot air killing, flexible control of killing time and temperature.

4. Fermentation process: the full fermentation method or semi-fermentation method is used to naturally ferment the greened leaves at the appropriate temperature to form the unique aroma and flavor of black tea. The fermentation process requires several times of kneading to form the shape of the tea leaves.

5. Drying process: Traditional charcoal drying or modern drying machines are used for temperature and humidity control to dry the tea leaves, remove the water and promote its recovery.

6. Blending and molding: Using a unique process formula to mix the resulting tea leaves in proportion, and further processing and pressing into shape. Such as flower bricks, tea cakes or tea blocks.