China's black tea consists of time-consuming black tea, red broken tea and small black tea. Its manufacturing method is similar, and has four processes of withering, rolling, fermentation and drying. The quality characteristics of various black teas are red and red leaves, and the formation of color and aroma has a similar chemical change process, but there are differences in the conditions and degree of change. The following is an example of time-consuming black tea.
(1) Withering
Withering refers to the process of dehydration of fresh leaves for a period of time, so that certain hard and brittle stems and leaves become a state of wilting and withering. It is the first procedure of the initial production of black tea. After withering, the water can be evaporated properly, the leaves are soft, the toughness is enhanced, and it is easy to shape. In addition, this process and the disappearance of grass taste, tea fragrance desire, is the formation of the black tea aroma important stage of processing. There are two kinds of withering methods: natural withering and withering withering. Withered naturally, the tea is spread thinly in indoor or outdoor areas where sunlight is not so strong, and is left for a certain period of time. Withering withering wilts is the placement of fresh leaves in the ventilating trough, which is heated by hot air to accelerate the withering process. This is the commonly used method of withering.
(2) rubbing
The purpose of rubbing the black tea is the same as that of the green tea. The tea is shaped during the rubbing process and the concentration of the color and flavor is increased. At the same time, because the leaf cells are destroyed, the necessary oxidation is facilitated under the action of the enzyme, which facilitates the smooth progress of the fermentation.
(3) Fermentation
Fermentation is a unique stage of black tea production. After fermentation, the leaf color changes from green to red, forming the quality characteristics of red tea, red leaf and red soup. The mechanism is that under the rubbing action of the leaves, the structure of the cell membrane is damaged and the permeability is increased, so that the polyphenols are fully contacted with the oxidase, and the oxidative polymerization is produced under the enzymatic action, and other chemical components also undergo profound changes accordingly. The green tea leaves red, and the color and aroma of black tea is formed. Fermenters are currently used to control the temperature and time for fermentation. Fermentation is moderate, the color of the young leaves is red and uniform, the old leaves are red and green, and the grassy grass disappears. It has ripe fruit aroma.
(4) Drying
Drying is a process in which the fermented tea blank is baked at a high temperature to rapidly evaporate water to achieve a dry quality. The purpose is threefold: to use high temperature to rapidly inactivate enzyme activity and stop the fermentation; to evaporate water, reduce the volume, fix the appearance, keep the dryness to prevent mildew, disperse the odor of most low-boiling grasses, intensify and retain the high-boiling aromatics, and obtain The unique sweetness of black tea.
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