What are the detailed steps of black tea processing? If you have an address, give an address.

It's not a professional, and you don't know how to understand it when I tell you so much, and there is a rough idea of it. Knowing how to drink tea is more important than making tea.

The processing process of black tea: fresh leaves, thickening, rolling, fermentation and drying.

1. Fresh leaves: The quality of fresh leaves is determined by the tenderness, uniformity, clarity and freshness of fresh leaves.

2. Wilting: Withered refers to the process of withering and withering the fresh leaves entering the factory after a period of water loss, so that the certain hard and brittle stems and leaves are wilted and withered Wilting has both physical water loss and chemical changes in the contents. 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. Rolling: The withered leaves are dismantled and 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 composition of the tea blank continues to oxidize and change color under the condition of aerobic. The kneaded leaves are fermented to form the quality characteristics of black tea and red leaves.

5. Drying: Drying is the process of roasting the fermented tea blank at high temperature and quickly evaporating the water to achieve the dryness of the shelf life. The quality of dry tea directly affects the quality of Mao tea.

Black Tea Popularity:

Keemun Black Tea (China), Assam Black Tea (India: Assam), Darjeeling Black Tea (India: Darjeeling, West Bengal), Ceylon Highlands Black Tea (Sri Lanka).

Nir Gili Tea (India: Nir Gili and Tamil Nadu), Chuanhong Gongfu (Liuhe Mingju), Taicha No. 18 (Yuchi Township, Nantou County, Taiwan) Among the South Asian black teas, Darjeeling black tea from West Bengal, India is the most excellent.

China is the origin of black tea, and China's well-known famous teas are: Zhengshan Xiaozhong from Fujian, Fujian from Fujian, Qi Hong from Anhui, Yunnan from Yunnan, Yingde from Guangdong, and Mabian Kung Fu from Sichuan.

1. Picking, picking according to requirements, picking and making freshly to maintain the active ingredients of fresh leaves.

2. Withere, spread the fresh leaves evenly on the sun-resistant staring Xunyun.

3. Kneading, through the action of the mechanical force of kneading, so that the leaf cells are damaged and injured, and the time is generally 60 90 minutes.

4. Put the rolled tea leaves in the fermentation box, and then put them into the fermentation room for fermentation.

5. Dry, use a bamboo oven, and heat and bake with charcoal.

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.

To make green tea into black tea, the following processing process is required:

a) Rolling.

The purpose of kneading is to destroy the large stem of green tea after rolling, and the tea juice overflows, accelerating the enzymatic oxidation of polyphenolic compounds, and laying the foundation for the formation of the unique endoplasm of black tea; the second is to make the blades kneaded into tight straight cords, reduce the volume, and create a beautiful shape; Third, the tea juice overflows on the surface of the leaves, which is easily soluble in water when brewed, forming a luster appearance and increasing the concentration of tea soup.

The kneading machine for black tea is generally larger, and more than 50cm or even 90cm kneading barrels are used. The suitability of its kneading is more than 90% of the cell destruction rate, the cord is tightly rolled, the tea juice fully overflows, adheres to the surface of the leaves, and the tea juice overflows without dripping.

2) Secondary fermentation.

Fermentation is a key process in the formation of the quality of Kung Fu black tea. The so-called secondary fermentation is a series of chemical changes under the action of enzymatism, with the oxidation of polyphenolic compounds as the main body.

The temperature of the fermentation room is generally 24-25, the relative humidity is 95%, and the thickness of the leaves is generally 8-12cm. The grass gas of the moderately fermented tea leaves disappears, and a fresh, fresh floral and fruity fragrance appears, the leaf color changes red, the spring tea is yellow-red, the summer tea is red-yellow, the young leaves are red and even, and the old leaves are often red and green due to the difficulty of change.

c) Drying.

The fermented tea leaves must be immediately sent to the dryer to dry to stop the tea from continuing to ferment. Drying is generally divided into two times, the first time is called Mao Huo, the temperature is 110 -120, so that the water content of the tea is 20-25%, the second time is called the full fire, the temperature is 85-95, and the water content of the finished tea is 6%.

We know green tea and green soup, black tea and red soup, but how is its soup color formed? We know that green tea is not fermented tea, and black tea is fully fermented tea, but does this matter? It's certainly related.

The color of black tea is related to fermentation and baking temperature, the color is too red, that is, the excessive fermentation is the tea with process problems, the color of black tea should be translucent, the soup color should be with golden circles, and the black tea should be pure, and the water is smooth and sweet.

The determinant of the concentration of black tea is mainly thearubigin, which is formed by catechols that are quickly oxidized to o-catechols under the catalysis of polyphenol oxidation, and then polymerized to form biphenol.

This in turn will reduce to form bisflavanols, oxidize to form theaflavin, which in turn converts to thearubigin. Thearubigin is the main body of the red color of tea soup, and theaflavins are important factors in the brightness, freshness and intensity of the fragrance of black tea soup. Drunk sand embankment, the reason why the black tea soup turns red.

Therefore, in the evaluation of black tea, tea lovers should know that the tea soup of black tea is not as red as possible, and the tea soup is just a test standard, and at the same time, we should also pay attention to the leaves, aroma and taste of black tea.

One, withering equipment This can be available or not.

If not, it will wither naturally, or the sun will wither.

Second, the kneading machine, this must have. The tea leaves should be fully rolled before fermentation three, fermentation box, this can be made by yourself simple. Buy it if you can.

Fourth, drying equipment, this is also indispensable.

With these few things, you can basically make black tea.