Flavoring processing method of primary dark tea

[0020] (1) Fresh leaves wither

[0021] Pick fresh leaves with one bud and one leaf or one bud and two leaves. After the fresh leaves are harvested, spread them thinly on clean bamboo trays and place them in a ventilated place indoors. Wherein the spreading thickness is 5-10cm, the indoor temperature is 15-35°C, the humidity is 60-65%, and the time is 6-8 hours. The degree of withering depends on its color change. When the color becomes darker, the leaf quality becomes soft, the green color disappears, and there is water at the end of the leaf vein, it is moderate.

[0022] (2) Finished

[0023] Sprinkle water on the fresh leaves of the previous step before finishing. The amount of water sprinkled is about 10% of the weight of the fresh leaves. It is appropriate to have water attached to the leaf surface and the back of the leaves, and the water does not drip down.

[0024] The de-enzyming process can adopt the traditional manual de-enzyming or mechanical de-enzyming method. Th

[0040] According to the aroma-imparting processing method described in Example 1, black hair tea is obtained. The difference from Example 1 is that the pine wood flakes used in the drying step are sandalwood flakes, and the rest of the steps are the same.

[0042] According to the aroma-imparting processing method described in Example 1, black hair tea is prepared. The difference from Example 1 is that the mass ratio of pine wood flakes / tea base is 0.2 in the initial drying process, and the rest of the steps are the same.