Hello everyone, today the editor has paid attention to a more interesting topic, which is about the production process steps of black tea, so the editor has sorted out 2 related introductions to the production process of black tea Step by step answer, let's take a look. How is black tea made? The processing flow of black tea? How is black tea made? How to make black tea 1. First of all, if you want to make black tea, we need to pick fresh twigs and buds. It is best to pick them in the morning. Picking the buds of black tea trees is the most suitable for making black tea. 2. Withering is to spread the black tea in the air and let the tea lose part of its moisture. We can also use a dry pot to stir fry, so that the moisture will be lost faster. 3. Kneading, kneading the black tea leaves repeatedly to destroy tissue cells and react with air. 4. For fermentation, put it in a bag and cover it halfway. Don’t cover it tightly. It usually takes 5-8 hours, depending on the situation. If the yellowish red is more obvious, it is almost the same. 5. Bake, use heating to bake, and finally make black tea. Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs, the composition of fresh leaves changes greatly, tea polyphenols are reduced by more than 90%, and new components and aroma substances such as theaflavins and thearubigins are produced. It has the characteristics of black tea, red soup, red leaves, sweet and mellow. Keemun black tea is the most famous black tea variety. Black tea is a fully fermented tea, which is made from suitable new tea tree leaves as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process in the initial production of black tea, which is called "black tea" when it is initially produced. Black tea is named for its red tea soup and leaves after brewing dry tea. Chinese black tea varieties mainly include: Rizhao black tea, Qihong, Zhaopinghong, Huohong, Dianhong, Yuehong, Quancheng red, Quancheng green, Suhong, Chuanhong, Yinghong, Dongjiang Chuyunxian black tea, etc., in 2013 Hunan Dongjiang Chu Yunxian black tea won the special prize of "China Tea Cup". The processing flow of black tea? The production process of black tea: fresh leaves, withering, rolling, fermentation and drying. 1. Acceptance and management of fresh leaves The quality of fresh leaves is determined by the tenderness, evenness, clarity and freshness of fresh leaves. The acceptance of fresh leaves is to determine the price of fresh leaves according to the above four aspects. 2. Withering Withering refers to the process of wilting and withering the hard and brittle stalk leaves after a period of time when the fresh leaves entering the plant lose water. Withering has both the physical dehydration effect and the chemical change process of the contained substances. It is the first process in the initial production of black tea, and it is also the basic process for forming the quality of black tea. Black tea processing and production process 3. Kneading The withering leaves are rotated under a certain pressure, so that the tea cell tissue is damaged, the tea juice overflows, and the process of tightly rolling the rope is called kneading. Kneading is an important process to form the quality of Gongfu black tea. 4. Fermentation is commonly known as "sweating", which refers to the process of spreading the rolled leaves to a certain thickness in a specific fermentation tray, and the chemical components in the tea dhool continue to oxidize and change color under the condition of oxygen. The twisted leaves are fermented to form the quality characteristics of black tea, red leaves and red soup. The purpose of fermentation is to make the polyphenols in the buds and leaves oxidize and polymerize under enzymatic action, and other chemical components also undergo profound changes correspondingly, so that the green tea dregs will turn red, forming the color, aroma and quality of black tea. . During fermentation, tea polyphenols, which are the most abundant in buds and leaves, are oxidized to form o-quinones with the participation of polyphenol oxidase, and the o-quinones condense to form the mesotropic substance of biphenol aldehyde, and then oxidize and polymerize to form theaflavins and thearubigins ． The changes proceed roughly in the following manner: gallocatechin and its gallate polyphenol oxidase decaoxoquinone condensation diflavanol reduction diphenoquinone (intermediate product) oxidation theaflavin oxidation thearubigin white matter binding precipitation not Soluble substances. Black tea processing and production process 5. Drying Drying is a process in which the fermented tea base is baked at high temperature to quickly evaporate the water to achieve the dryness of the quality. Dryness is good or bad, directly affects the quality of Maocha. At this point, the above is the introduction of the editor's questions about the production process steps of black tea. I hope that the 2-point answers about the production process steps of black tea will be useful to everyone.

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