How to make black tea

Black tea is one of the most popular teas in the world and one of the traditional tea varieties in China. The production of black tea needs withering, rolling, fermentation and drying, and each link plays a vital role in the taste and quality of tea.

1, withered

Withering is the first step in making black tea. Its purpose is to remove some water and some organic matter, and at the same time activate the enzymes contained in tea. Withering is generally divided into natural withering and mechanical withering. Natural withering usually takes 2-3 hours, while mechanical withering can be completed in 10- 15 minutes.

Step 2 knead

Kneading is the second step in making black tea. In this step, tea leaves are rolled into beads or strips to help destroy leaf cells and stimulate enzymes produced by withering before. The kneading time is generally 40-50 minutes, and the speed and intensity of kneading should be controlled during the process.

Step 3 ferment

Fermentation is a key step in making black tea, and it is also one of the remarkable characteristics. In this step, tea polyphenols in tea are oxidized by enzymes to produce theaflavins and thearubigins, thus turning the tea red. The fermentation time is generally 3-4 hours to achieve the purpose of moderate fermentation degree.

dry

Drying is the last step of making black tea, on the one hand, it is to stop the fermentation of tea, on the other hand, it is to remove water from tea and prevent the growth of mold. Drying methods can be sun-drying, sun-drying, baking or dryer, and different methods will also have different effects on the aroma and taste of tea.

Precautions:

1, material selection: fresh buds, green texture, fat and curly leaves, golden leaves, so pay attention to selecting buds when picking tea.

2. Time: When making black tea, pay attention to the time required for each link. Different time and temperature will affect the taste and quality of tea.

3. Skills: The skills of kneading and drying are also extremely important. It is necessary to master the appropriate rolling strength and drying temperature to avoid excessive fermentation or excessive drying of tea.

Summary: Making black tea needs withering, rolling, fermentation and drying. Each step has a great influence on the taste and quality of black tea. Understanding the precautions, skills and time control in these operations is the basis of making high-quality black tea, so as to achieve the best results in the production process.