The production process is as follows:

1. Withering refers to the process in which the fresh leaves lose water over a period of time, causing the hard and crisp stem leaves to wilt and wither. It is the first step in the production of black tea. The first process. After withering, water can evaporate appropriately, making the leaves soft and tough, making them easier to shape. In addition, this process and the disappearance of the grassy smell and the emergence of the fragrance of tea are important processing stages in forming the aroma of black tea.

There are two withering methods: natural withering and withering trough withering. Natural withering means spreading the tea leaves thinly indoors or outdoors in a place where the sun is not too strong, and leaving them for a certain period of time. Withering in a withering trough is to place fresh leaves in a ventilation trough and ventilate hot air to accelerate the withering process. This is a commonly used withering method at present.

2. The purpose of rolling black tea is the same as that of green tea. The tea leaves are formed during the rolling process and the concentration of color and aroma is increased. At the same time, because the leaf cells are destroyed, the necessary oxidation is facilitated under the action of enzymes, which is beneficial to Fermentation proceeds smoothly. Fermentation is a unique stage in the production of black tea. After fermentation, the color of the leaves changes from green to red, forming the quality characteristics of black tea with red leaves and red soup.

The mechanism is that when the leaves are rolled, the tissue cell membrane structure is destroyed and the permeability is increased, allowing the polyphenols to fully contact the oxidase, and oxidative polymerization occurs under the enzymatic action. Others The chemical composition also undergoes profound changes, causing the green tea leaves to turn red, resulting in the color, aroma and quality of black tea.

Currently, fermentation machines are commonly used to control temperature and time for fermentation. The fermentation is moderate, the young leaves are evenly red in color, the old leaves are red and green inside, the grassy smell disappears, and it has a ripe fruit aroma.

Effects and functions of black tea

Black tea contains a large amount of phenolic substances. Although the molecular weight of these phenolic substances is very large, it is quite different from the phenolic components in green tea. However, judging from the results of clinical trials, it also has the functions of antioxidant, lowering blood lipids, inhibiting arteriosclerosis, enhancing capillary function, and resisting mutations. Black tea contains lipopolysaccharide, so drinking black tea can also lower blood sugar. Black tea has strong bactericidal and anti-inflammatory effects.