The steps of making black tea, the specific process of making black tea

Tea making - black tea making.

1. Picking.

bai: Picking is to use the index finger and the mu du finger to hold the middle of the young stem between the leaves, and use the elastic force of the two fingers to pick the tea leaves.

2. Athereal genus.

The fresh leaves of the ancient trees are dried in the sun, or the water of the fresh leaves is moderately evapotranspirated by hot air to reduce the moisture content of the cells, reduce their activity and remove the semi-permeability of the cell membrane, so that the leaves are soft, plastic, and easy to shape.

3. Rolling. The wilted tea leaves are placed in the kneading machine, so that they roll and form a curly shape, because they are subjected to kneading, so that part of the juice is squeezed out and adheres to the surface, so that it can be easily dissolved in the tea soup when brewing, and the degree of kneading of different teas is not the same.

4. Fermentation. The key to determining the quality, color and taste of tea. Fermentation begins by rolling, due to the pressure of rolling, leaf cells are damaged, polyphenols are damaged by mildew oxidation, polymerization is accelerated, and fermentation begins.

5. Drying (hair fire drying, foot fire drying).

Drying is the use of a dryer to dry and roll with hot air, so that its water content is less than 4%, which is conducive to storage and marketing, usually in order to make the inside and outside drying consistent.

The first stage: evaporate water, stop the mildew promotion effect, lose water quickly, and the water content of about 60% is reduced to about 47%, which is conducive to removing foreign odors, increasing temperature and increasing ventilation.

The second stage: shaping (rolling), the water content is reduced to about 18%.

The third stage: foot dry, water content of about 5%.

6. In this way, the delicious black tea is ready.

How to make bubble tea:

The materials that need to be prepared in advance include: black tea leaves (appropriate amount), ice cubes (appropriate amount) e68a84e8a2ad62616964757a686964616f31333433626532, honey (appropriate amount), granulated sugar (appropriate amount), non-dairy creamer (appropriate amount). The specific method is as follows:

1. Put tea leaves in the teapot first, pour boiling water to brew, 2 3 minutes (the brewing time must not be too long, too long tea soup will be bitter, and there will be no strong fragrance of tea). Ask.

2. Put more than half a glass of ice cubes in a shaker (or water glass).

3. Then add honey, sugar, and non-dairy creamer (non-dairy creamer can not be replaced by coffee mate, honey and sugar can be added according to personal taste).

4. Pour the brewed tea soup into the shaker (or water cup), cover the lid, hold it with both hands, and shake it up and down quickly for about 3 minutes (it must be shaken quickly, and foam will be produced by the friction of ice cubes and the effect of non-dairy creamer).

5. Pour it out, and the cold and refreshing foamed black tea is good.

Notes:

Black tea is not suitable for people:

1. Stone patients and tumor patients. Stone patients are generally not allowed to drink black tea.

2. People with anemia, mental breakdown and insomnia. The refreshing effect of black tea can make their insomnia worse.

3. People who are usually easily excited or sensitive, have poor sleep conditions and are weak. Because black tea has a good refreshing effect.

4. People with a hot stomach. Because black tea is a warm tea, it plays a role in warming the stomach.

5. People with thick tongue, bad breath, acne, and red eyes. Black tea is "hot", and people who are afraid of getting hot should not drink black tea.

6. People who are taking medication. Black tea can destroy the efficacy of the medicine.

7. Women who are menstruating, because menstruation will consume a lot of iron in the body, and the tannic acid in black tea will hinder the body's absorption of iron in food.

When the weather is hot, make a bottle of kombucha at home, which is very delicious and sour, healthy and strong.

The production process of black tea The production process of black tea: fresh leaves, thickening, rolling, fermentation and drying 1, fresh leaves Fresh leaves acceptance and management The quality of fresh leaves is determined by the tenderness, uniformity, clarity and freshness of fresh leaves. It is the first process of the initial production of black tea, and it is also the basic process to form the quality of black tea.

3. Kneading The withered leaves are rotated under a certain pressure, so that the tea cells and tissues are damaged, the tea juice is overflowed, and the process of tightening the coil is called rolling. Kneading is an important process to form the quality of gongfu black tea. 4. Fermentation, commonly known as "sweating", refers to the process of spreading the rolled leaves in a specific fermentation tray with a certain thickness, and the chemical components in the tea blank continue to oxidize and change color in the presence of oxygen.

The rolled leaves are fermented, thus forming the quality characteristics of black tea and red leaf red soup. The purpose of fermentation is to make the polyphenols in the buds and leaves oxidative polymerization under the enzymatic action, and other chemical components will also undergo profound changes accordingly, so that the green tea blank will produce red change and form the color, flavor and quality of black tea. During fermentation, the tea polyphenols with the most content in buds and leaves, with the participation of polyphenol oxidase, oxidize to form o-quinones, o-quinones condense to form biphenol awakening medium-facing substances, and then oxidative polymerization to produce theaflavins and thearubigins The changes are roughly carried out in the following ways:

Gallocatechin and its gallate Polyphenol oxidase decaoxine o-quinone condensation Bisflavanol Reduction Biphenyl o-quinone (intermediate product) Oxidation Theaflavins Oxidation Thearubigin White matter binding precipitation Insoluble substances 5. Drying Drying is the process of roasting the fermented tea blank at high temperature and rapidly evaporating the water to achieve the dryness of the quality. The quality of dry tea directly affects the quality of Mao tea. The tea green that naturally withered overnight.

The physical changes in the initial production of black tea in Mulan Tea Industry are mainly manifested in weight reduction, leaf shape reduction and leaf color redness. The essence of leaf color redness is chemical change. Leaf shape reduction and weight reduction have a reduction in dry matter and moisture, but mainly water evaporation.

The water content of fresh leaves is generally about 75%, and the water content of hair tea is reduced to 4%-6%. In the whole process of initial production, with the progress of the process, the moisture change presents a decreasing law. Generally, 40%-50% of the original water content is lost in withering, and the water loss in rolling is about 2%-5%, the water content of "fermented" leaves is 50%-55%, and the water content of hairy fire leaves in drying is 18%-25%, and finally the fire reaches the foot dry.

From withering to "fermentation", the gradual reduction of water can have three effects.

First, the decrease of water increases the concentration of each chemical component, which increases the number of molecules in the juice per unit volume, increases the number of effective collisions between molecules per unit time, and accelerates the chemical reaction speed.

Second, due to the decrease of water, the enzyme is transformed from a bound state to a free state, and the catalytic activity is enhanced, so that the chemical reaction is accelerated.

Third, the water is gradually reduced, so that the chemical components can undergo comprehensive and beneficial changes to form good tea quality. In the withering process, under the condition of constant temperature and humidity, there is a law of "first fast and then slow" water evaporation.

The methods of making black tea are withering, rolling, fermentation, roasting, and re-roasting.

1. Withered. Withering is divided into two types: indoor heating withering and outdoor solar withering. The degree of withering requires that the fresh leaf tips lose their luster, the leaf quality is soft and the stems are constantly broken, and the leaf veins are transparent.

2. Kneading. In the early days of the People's Republic of China, tea was kneaded with both feet. In the 50s, an ironwood double-jack hydraulic kneading tea machine was adopted. In the 60s, the kneading process was improved, and the iron 55 electric kneading machine was used to improve the efficiency of tea making.

When rolling, the tea juice should flow out, and the leaves can be rolled into strips.

3. Fermentation. Fermentation, commonly known as "sweating", is the most important link. It refers to the kneaded tea embryo in the basket, after a little compression, covered with a fermented cloth soaked in warm water, in order to increase the temperature and humidity of the fermented leaves, promote enzyme activities, shorten the fermentation time, generally after 5 6 hours, the leaf veins are reddish-brown, can be roasted and dried.

The purpose of fermentation is to make the polyphenols in the tea oxidize under the promotion of enzymes, so that the green tea blank produces a red change.

Fermentation is a key process to form the quality characteristics of black tea. Generally, the rolled leaves are placed in a fermentation frame or fermentation cart and fermented in a fermentation room. Fermentation should be carried out in order to meet the appropriate temperature, humidity and amount of oxygen required for the oxidative polymerization reaction of tea polyphenol oxidase.

4. Baking. The moderately fermented tea leaves are evenly collected and placed on the water sieve, each sieve is about 2 kg, and then the water sieve is placed on the hanger, and the bottom is burned with pure pine wood (wet is better), so the small black tea has a unique pure pine smoke flavor. When just baking, the fire temperature is required to be higher, generally about 80 degrees, the temperature is mainly to stop the enzyme effect, prevent enzyme activities and cause excessive fermentation, and the bottom of the leaves is dark and not carried out.

Baking generally adopts a drying method, should not be turned so as not to affect the unevenness of dryness, resulting in dry outside and wet inside, generally in 6 hours can be baked, mainly depending on the size of the fire. Generally, it is baked until there is a prickly feeling in the tentacles, ground into powder, the dryness is reached, and then it is cooled.

5. Rebaking. Tea is a substance that easily absorbs water, and must be reheated before ** in order to retain its endoplasm, and the water content does not exceed 8%.

First of all, picking is the key, a pound of dry tea to more than 70,000 buds, each one must be carefully picked, the picked buds to wither, is to make it soft, and then it is kneaded and formed, and then with a certain constant temperature to let it ferment, to the leaves are red can be slowly roasted with charcoal fire, this is just some basic procedures, if you are very interested, you can come to Wuyi Mountain, to the tea country to see, not only can see the production of black tea but also see the production of Wuyi Mountain rock tea Da Hong Pao.

This black tea is of very good quality, very tasty, this kind of thing is very good.

This black tea, the water is boiled, and the first tea that is good after boiling the water can be poured out, and then the water is boiled, and it can be drunk in 3 to 5 minutes.

Help me check the steps of making black tea, and sit down step by step and put it in the packaging bag in the equipment that is dried and put into the black tea making equipment.

First of all, you need to pick the tea leaves of the fresh twigs, preferably in the morning, such tea leaves are best.

Please click Enter a description.

Wilting is to spread out the wilting in the air, so that the tea leaves lose part of their moisture.

Please click Enter a description.

Kneading, the tea leaves are repeatedly kneaded to destroy the tissue cells and react with the air.

Please click Enter a description.

Fermentation, you can put it in a bag and half cover, don't cover it, generally 5-8 hours, depending on the situation, such as yellow-red is more obvious is about the same.

Please click Enter a description.

Baking, baking using heat, and finally making tea.

Please click Enter a description.

Answer: The world's black tea is divided into gongfu black tea, black broken tea and small black tea according to the production process, and its preparation method is similar, because of the quality characteristics of various black teas, the formation of color and flavor have similar chemical change processes, but there are differences in the conditions and degrees of change.

The black tea process is the initial process + refining process, which is divided into four processes according to the initial process: withering, rolling, fermentation, and drying. Among them, fermentation is the most critical process of black tea.

The following is a brief introduction to the initial process of black tea.

1. Withered. The purpose of withering refers to the fact that the fresh leaves lose an appropriate amount of water evenly under certain conditions, which plays the role of taking water, and the contents of the tea will undergo a certain degree of chemical change in the withering process, and the grass gas will be lost. Generally, there are three ways of withering: natural withering, artificial withering, and solar withering.

2. Kneading. The purpose of black tea kneading is to use the method of kneading and twisting to shrink and roll the tea leaves into strips, and in the process of rolling, the cells are destroyed and the tea juice overflows, which accelerates the enzymatic oxidation of the tea, so that after brewing, the tea juice is easily soluble in water, forming a luster and increasing the concentration of tea soup.

3. Fermentation. Fermentation is a unique stage in the making of black tea, and it is also the formation of black brown color

Drying is the process of roasting the fermented tea blank at high temperature to quickly evaporate the water and achieve the dryness of the shelf life. Its purpose is threefold: to use high temperature to quickly inactivate the activity of enzymes and stop fermentation; Evaporates water, reduces volume, fixes shape, and maintains dryness to prevent mildew; It emits most of the grass smell with low boiling point, intensifies and retains the aromatic substances with high boiling point, and obtains the unique sweet aroma of black tea.

Black tea is mild and suitable for people with a weak spleen and stomach, so how is black tea made?

Black tea, with the new sprouts and leaves of the tea tree suitable for making this product as raw materials, are withered and rolled (cut). Ferment. Refined by typical processes such as drying. It is named because of the color of its dry tea and the red color of the brewed tea soup.

When black tea was first created, it was called "black tea". During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly, and the tea polyphenols decreased by more than 90, resulting in new components such as theaflavins and thearubigins. The aroma substances have increased from more than 50 kinds in fresh leaves to more than 300 kinds of species, and a part of caffeine.

Catechins and theaflavins are synthesized into delicious complexes, thus forming the quality characteristics of black tea, red soup, red leaves and sweet and mellow.