What are the five steps of the black tea production process?

The five steps of the black tea production process are:

1. Picking. First of all, you need to pick the fresh leaves of the tea tree, choose the picking part according to the different productions, and when picking the tea leaves, use the index finger and thumb to hold the middle of the young stem between the leaves, and use the elasticity of the two fingers to pick the tea leaves.

2. Withered. The fresh leaves are withered and their moisture is dissipated. After a period of fresh leaves, the process of losing water makes certain hard and brittle stems and leaves wilt and wither. After withering, the water can be properly evaporated, the leaves are soft, the toughness is enhanced, and it is easy to shape.

3. Kneading. The withered tea leaves are placed in the kneading machine, so that they roll and form a curly shape, due to the 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 also different.

4. Fermentation. The kneaded tea leaves are properly fermented, and after fermentation, the leaf color changes from green to red, forming the quality characteristics of black tea and red leaf red soup. 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. The fermented tea blank is roasted at high temperature to quickly evaporate the water and achieve the dryness of the product. Its purpose is threefold

The high temperature is used to quickly inactivate the activity of the enzyme and stop the 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. In this way, the black tea is successfully made.

Black tea is a fully fermented tea, which is called "black tea" because of its brewed tea soup and tea color with black tea as the main tone. The black tea varieties are more famous for Keemun black tea.

There are a total of 15 production processes: picking, withering, rolling, fermentation, drying, shaking sieve, hand sieve, bagging, winnowing, floating sieve, shaking plate, hand picking, blending, firefilling, and the most important production process is: withering, rolling, fermentation, and drying.

The process of making black tea is as follows:

1. Withered (green tea is called greening): It is to evaporate the water of the tea, the leaves are soft, the grass flavor disappears, and the fragrance of the tea is pre-revealed.

2. Kneading, the purpose of kneading is the same as green tea, one is to shape the tea leaves, knead the leaves into tight strips, and reduce the volume. The second is to make the tea juice overflow on the surface of the leaves, which is easily soluble in water when brewing, forming a luster appearance and increasing the concentration of tea soup. The third is to destroy the leaf cells, so as to facilitate the necessary oxidation under the action of enzymes, which is conducive to the smooth progress of fermentation.

3. Fermentation: The leaf color changes from green to red, forming the quality characteristics of black tea and red leaf red soup.

4. Drying: The drying process is the process of roasting the fermented tea leaves at high temperature and quickly evaporating the water to the dryness of the shelf life.

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

How to make bubble tea:

The materials that need to be prepared in advance include: black tea leaves (appropriate amount), ice cubes (appropriate amount), bee selling 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 (there is no substitute for the non-dairy creamer with a coffee partner, and 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.

1. Black tea is made through four basic processes: withering, rolling, fermentation and drying, among which withering is the basic process of forming the quality of black tea, which is to evenly spread the fresh leaves picked back on the withering trough, turning them every once in a while, and the whole time is 8-12 hours.

2. Kneading is to roll the tea leaves into tight straight strips to reduce its size, which can make the tea juice overflow and form a shiny and oily appearance, and the time is generally controlled at 70-90 minutes. Fermentation is a key process in the formation of black tea quality, usually mastered at a temperature of 22-30 degrees Celsius, and a relative humidity of more than 90%.

3. Drying is the last process of making black tea, which is generally carried out in two times, the first time is dried by hair, and the second time is dried by full fire, which can fix the shape of the tea, emit the smell of grass, and retain the aromatic substances, so that the quality of black tea is fixed.