Black tea is one of the main types of tea produced and exported in my country. There are three types of black tea in my country: Souchong black tea, Gongfu black tea and broken black tea. In 1995, the fruity and floral black tea was successfully trial-produced.

The quality characteristics of floral and fruity black tea are: the strands are tight and straight; the floral and fruity, sweet aroma is sharp and long-lasting; the tea soup has a distinct floral aroma. Its basic processing procedures are as follows;

1. Fresh leaf raw materials

The raw materials of floral and fruity black tea are generally Golden Peony, Mingke No. 1, Mingke No. 2, Daphne, Yellow Rose, Meizhan, White Bud Qilan, Purple Rose, Chungui, Chunlan, Narcissus, Astragalus, Bergamot, and Eight Immortals. Fresh leaves of highly aromatic oolong tea varieties such as tea. It is advisable to pick between 10:00 and 16:00 on a sunny day, and picking in the afternoon on a sunny day is the best.

2. Sunlight withers

Sunlight withering causes the fresh leaves to lose part of their water, making the leaves softer and tougher, making them easier to green (or shake green); during the withering process, the concentration of cell fluid in the fresh leaves becomes higher, the permeability of the cell membrane is enhanced, enzyme activity is increased, and macromolecular compounds are partially decomposed , the grassy smell partially fades, and the aromatic substances are partially formed. Use a tea withering machine on cloudy days for withering operations.

3. Shaking or dancing

The length of time for drying and drying depends on the tenderness of the raw materials, the weight loss rate of sunlight withering, the temperature and humidity of the indoor withering room, and the fermentation difficulty of the variety.

1.Douqing

Place one bud and one leaf or one bud and two or three leaves that have withered in the sun on the shaking machine, and shake at a frequency of 100 times/min. The first shaking time is about 4 seconds. The younger the raw material, the shorter the time; Narcissus, Eight Immortals Tea, and Golden Peony are easy-to-ferment varieties, so the time is the shortest; Tieguanyin variety is the most difficult to ferment, so the time should be longer; other varieties are both. between.

2.Dang Qing

Pour the small to medium-open raw materials that have been sun-withered and cooled into a variable-speed blanching machine. The first blanching time is 2 to 3 minutes. After blanching is completed, spread the in-process products on the withering screen with a thickness of 1.5 cm, the spreading time is 1.0~1.5h. For the second time, the speed of the greening machine is 15r/min, the greening time is 5 to 7 minutes, the laying time after discharging the machine is 2 hours, and the thickness is about 1.5cm. Whether it is green or not for the third time depends on the color of the leaves.

4. Natural indoor withering

The external conditions that affect withering are temperature, humidity, ventilation and leaf thickness. The withering room should be ventilated on all sides and avoid direct sunlight. The suitable temperature of the withering room is 23~26℃, and the suitable relative humidity is 65%~75%. The relative humidity depends on the variety.

5. Kneading

1.Technical requirements

Knead slowly for a long time, apply pressure in stages, press lightly on young leaves and press heavily on old leaves, first light and then heavy, to fully break up the lumps. The curling rate reaches more than 90%, and the leaf cell breakage rate reaches more than 80%.

2. Kneading method

The time for using a tea rolling machine depends on the tenderness of the fresh leaves. Young raw materials should be lightly pressed and kneaded for a long time. One bud and two leaves should be kneaded for 45 to 60 minutes; one bud with two and three leaves should be kneaded for 90 minutes. The initial kneading is 60 minutes. The noodle tea needs to be kneaded again, and the re-kneading time is 30 minutes.

(1) One bud and two leaves

Air pressure for 5 minutes → light pressure for 10 minutes → medium pressure for 5 to 15 minutes → release pressure for 5 minutes → medium pressure for 12 to 18 minutes → release pressure for 5 minutes.

(2) One bud, two or three leaves

Initial kneading: air pressure for 5 minutes → light pressure for 5 minutes → medium pressure for 15 minutes → loose pressure for 5 minutes → medium pressure for 12 minutes → heavy pressure for 12 minutes → loose pressure for 5 minutes; re-kneading (sieved tea after deblocking and screening): light pressure for 3 minutes → Medium pressure for 3 minutes → heavy pressure for 20 minutes → loose pressure for 4 minutes.

(3) Small to medium opening

Initial kneading: air pressure for 3 minutes → light pressure for 5 minutes → medium pressure for 5 minutes → heavy pressure for 17 minutes → loose pressure for 3 minutes → light pressure for 3 minutes → medium pressure for 5 minutes → heavy pressure for 17 minutes → loose pressure for 5 minutes.

Re-kneading (tea after deblocking and sifting): light pressure for 3 minutes → medium pressure for 3 minutes → heavy pressure for 20 minutes → loose pressure for 4 minutes.

3. Deblocking and screening

The rolled leaves are deblocked by a tea deblocking machine, which requires breaking up the tea balls, excluding tea bags. The kneaded leaves through the sieve should be even and the thickness should be 1cm.

6. Fermentation

1.Technical requirements

The fermentation temperature of the tea fermentation machine is 24~26℃, the humidity is 90%~95%, and the air is fresh. The fermentation time in the fermentation room is 2 to 3 hours; fermentation in natural environment: 3 to 6 hours for spring tea and 1 to 2 hours for summer and autumn tea. The thickness of the fermented leaves when spread is: one young bud with one or two leaves is 4 to 6 cm, one bud with two or three leaves is 6 to 8 cm, and the smallest one is 10 to 12 cm in the middle. For fermentation in a natural environment, the temperature of spring tea is low and the leaves should be thick, while the leaves of summer and autumn tea should be thin. Stir once every 0.5 hours.

7. Drying

1.Initial baking

The drying temperature depends on the degree of fermentation of the tea leaves. The initial drying air temperature of tea leaves with normal fermentation level is 100-110℃, and the thickness of the spread leaves is 1.5-2.0cm. The tea leaves are dried in a tea dryer until they are 70-80% dry, and then left to cool for about 1 hour. The thickness of the spread leaves is 3-5cm.

2. Foot fire

The wind temperature is 85~90℃, the thickness of the spread leaves is 2.0~2.5cm, and the leaves are dried until they are completely dry. Secondary drying, cooling in the middle, based on the principle of “high temperature, fast, short time”. After the initial drying, the moisture content of the tea leaves reaches about 25%, and then the tea leaves are cooled in the machine. After sufficient heat, the moisture content of the tea leaves is 5.5% to 6.5%.

3.Screening

According to the kung fu black tea sifting process, the materials are collected separately from the self-passage, round-body path, and light-body path. The tea sifting machine performs wind selection, stem selection, and finished product blending.

4. Roasting

Special-grade, first-grade, and second-grade teas are mainly made with floral and fruity aromas. Avoid high and old fires to ensure that the moisture content of the tea leaves meets the standards. The roasting temperature of the tea roasting machine is about 80°C. The purpose of third-level tea is to remove the moisture, astringency, and foreign flavors in the tea leaves, improve the mellowness of the taste, and retain the floral and fruity aroma to the maximum extent.