Processing method of honey-aroma black tea

• Main Authors: WEN QINGZHONG, CHEN BINGGUI
• Format: Patent
• Language: Chinese; English
• Published: 18.12.2018
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a processing method of honey-aroma black tea, and belongs to the technical field of tea processing. The processing method of the honey-aroma black tea comprises the following steps: step 1, carrying out sun-drying; step 2, carrying out air-drying; step 3, carrying out shaking; step 4, carrying out withering; step 5, carrying out rolling; step 6, carrying out fermenting; step 7, carrying out drying; and step 8, improving aroma. The honey-aroma black tea prepared by adopting the processing method disclosed by the invention is compact in stripe appearance, full in stripe core, dark and moistened in color and luster, and uniform; and leaf residues of the honey-aroma black tea are copper-red in color and uniform. The honey-aroma black tea has rich nectar aroma as well asmellow and palatable flavor; moreover, the honey-aroma black tea is rich in a plurality of nourishing and health-caring substances, including vitamins, amino acids, catechin, theaflavin, thearubiginand the like. 本发明公开了种蜜糖香红茶