The basic manufacturing process of black tea is:
Fresh leaves (1) Withering (2) Rubbing (3) Fermentation (4) Drying
The requirements of black tea for fresh leaves: In addition to the black tea varieties require a certain degree of maturity, the kungfu black tea and the red broken tea must have higher tenderness, which is generally based on 1 bud and 2 leaves. The picking season is also related to the fact that it is generally better to obtain black tea in summer tea. This is because summer tea has a high content of polyphenols and is suitable for making black tea.
Here we introduce the processing of black tea using Kung Fu tea as an example:
(1) Withering
The purpose of withering is to make fresh leaves lose part of the water, the leaves become soft, the Green grass disappears, and emits aroma. After the fresh leaves are picked, they should be evenly distributed on the withering trough or withered in the withering machine. The withering trough is generally 10 meters long and 15 meters wide, and the height of the full leaf frame is 20 cm. Spread the thickness of the leaf is generally 18-20cm, the following blower airflow temperature is about 35 °C, withering time 4-5 hours moderate. The normal Natural withering time is 8-10 hours. Withering moderate tea atrophy becomes softer, the hand kneading leaves have a soft feeling, no friction noise, clinging to the leaves into a group, loose leaves loose slowly, the leaf color turns dark green, the surface luster vanishes, the green grass of the fresh leaves diminishes, through Withered and pleasant fragrance unique to the withering leaves.
(2) Rubbing
The first purpose of rubbing is to destroy the leaf cells after rubbing, and the tea juice overflows to accelerate the enzymatic oxidation of polyphenol compounds, which lays a foundation for the formation of the unique endoplasm of black tea. Second, the leaves are rolled into tight strips and the volume is reduced. , Shape a beautiful appearance; Third, tea juice spilled on the surface of leaves, brewing soluble in water, the formation of a shiny appearance, increase tea concentration.
Black tea kneading machines are generally relatively large, using more than 50cm or even 90cm rubbing bucket. The fitness of the kneading is more than 90% of the cell destruction rate, and the rope is tightly wound, the tea juice overflows fully, adheres to the surface of the leaf, and is held by hand, and the tea juice overflows without falling into a drip.
(3) Fermentation
Fermentation is the key process for the formation of kungfu black tea. The so-called black tea fermentation is a series of chemical change processes involving the oxidation of polyphenols as the main component under the enzymatic action.
Fermentation room temperature is generally 24-25 °C, relative humidity 95%, and the stall thickness is generally 8-12cm. Appropriately fermented tea leaf grasses disappeared and a fresh, fresh flower and Fruit aroma emerged. The red color of the leaves changed. The spring yellow tea was red, the summer tea was red and yellow, and the green leaves were red and uniform. The old leaves were often changed due to difficulties. green.
(4) Drying
The fermented tea must be immediately sent to the dryer for drying to stop the tea from further fermentation. Drying is generally divided into two times. The first time it is called Mao Huo, the temperature is 110°C-120°C, the water content of the tea leaves is 20-25%, and the second time is called full fire, the temperature is 85°C-95°C, and the finished tea has a water content of 6%.
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