First, black tea and black tea, suitable for the production of this product of tea tree sprouts as a raw material, after the adjustment, rubbing (cut). Fermentation. Dry and other typical process refined. Because of its dry tea color and brewing tea soup in red tone, hence the name. When black tea was created, it was called "black tea." Black tea has undergone a chemical reaction centered on the enzymatic oxidation of tea polyphenols during processing. The chemical composition in fresh leaves has changed greatly, and tea polyphenols have been reduced by more than 90%, resulting in new theaflavin, theaflavin, etc. ingredient. Aroma substances increased from more than 50 in fresh leaves to more than 300 varieties, and part of caffeine. The catechin and theaflavins are complexed into a delicious taste complex, thereby forming the quality characteristics of black tea, red soup, red leaves and sweet taste alcohol. Note: Complexation: refers to the special terminology used for black tea making or decomposing and testing the formation of aromatic substances in black tea. It is more extensive than the general use of the word “syntheticâ€. Complex: In this case, it refers to the rich soluble substances that produce the “dense (thick), strong (strong), and fresh (sweet)†characteristics of black tea, which mainly include the amino acid (especially theanine), catechin, and yellow Tea, caffeine, pectin, phenolic substances, and oxides, as well as other components of taste substances, due to the complexation of these substances, form the sweet quality characteristics of black tea. Black tea, red broken tea and black tea are similar in their preparation methods, and they have four processes of withering, rolling, fermenting and drying.The quality characteristics of various black teas are red and red leaves, and the formation of color and aroma has similar chemical changes. The process is just a matter of changing the conditions and the degree of difference.In the following, we will introduce the manufacturing technology of black tea as an example.1. Withering and withering means that after a period of time the fresh leaves lose water, certain hard and fragile leaves become wilt The process of the condition is the first step in the initial production of black tea. After withering, the water can be properly evaporated, the leaves are soft, the toughness is enhanced, and the shaping is facilitated. In addition, the process and the The disappearance of grassy taste and the aroma of tea leaves are important processing stages for the formation of black tea aromas.The withering methods include natural withering and withering withering and withering.The natural withering means that the tea is spread out indoors or outdoors with less sunlight and is put on Time, withering and withering, is to place the fresh leaves in the ventilating trough body with hot air to accelerate the withering process, which is the commonly used method of withering.2. The purpose of rubbing black tea is the same as that of green tea, and the tea is rubbing. Forming and promoting the color and flavor concentration in the process, at the same time, due to the destruction of the leaf cells, it is easy to perform the necessary oxidation under the action of the enzyme, which is conducive to the smooth progress of the fermentation.3.The fermentation fermentation is a unique stage of the production of black tea, after fermentation, the leaf color From green to red, the quality characteristics of red tea, red leaf red soup are formed, and the mechanism is that the leaves are under the action of rubbing, the structure of cell membrane is damaged, the permeability is increased, and the polyphenols are fully contacted with oxidase, and the enzymatic action Under the oxidative polymerization, other chemical components also undergo profound changes correspondingly, causing the green tea leaves to redden and form the color of black tea. At present, the fermentation machine is generally used to control the temperature and time for fermentation, the fermentation is moderate, the color of the young leaves is red and uniform, the old leaves are red and green, the green grass gas disappears, and the ripe fruit aroma is used. The use of high-temperature baking, rapid evaporation of water, to achieve the process of quality dryness, its purpose is three: the use of high temperature rapid passivation of enzyme activity, stop the fermentation; evaporation of water, reduce the volume, fixed appearance, keep dry to prevent mildew; The smell of most low-boiling grasses intensifies and retains the high-boiling aromatics and gives them unique sweetness.3.The varieties of black tea and the black tea of ​​the species created the era of Chinese black tea. Originated in the 16th century, it was first invented in Wuyishan area. In the year of 1610, the Dutch merchants sold the black tea in Europe for the first time, which was the small black tea produced by Xingcun, Chong'an County, Fujian Province (now known as "Zhengshan Race"). Since the 1980s, China’s black tea, especially tea, has been dominant in the international market. Variety of black tea is a special product of Fujian Province. There is a distinction between Zhengshan races and outland races. Zhengshan races are produced in the Tongmuguan area of ​​Xingcun Township, Chong'an County, also known as the "Tongmuguan race" or "Xingcun" race. Political and political, but foreign, ancient fields. The small black teas modeled after Zhengshan quality produced by Shaxian and Jiangxi's Qianshan are collectively referred to as “outland mountain races†or “artificial racesâ€. Among the black teas, the Xiaozhengshan race is a century-long breed, mainly because it is produced in the high mountain areas of Wuyi, in the villages of Xingcun and Tongmuguan in Chong'an County, and is located in the northern section of the Wuyi Mountains, with an elevation of 1,000 to 1,500 meters. Summer cool, average annual temperature of 18C, annual rainfall of about 2000 mm, between spring and summer all day around the clouds, tea soil fertile soil, tea growth, leaf hypertrophy, holding tenderness, the quality of the tea into a particularly good. 2, time tea black tea is China's unique black tea varieties, but also our traditional export products. At present, nineteen provinces in China produce tea (including Xinjiang, Tibet in the pilot planting region), and twelve of them have produced black tea. There are many types of black tea in our country, and the origin is wide. Named after the region are Sakae Hirofumi, Koumen Gongfu, Fuliang Gongfu, Ning Honggongfu, Xiangjiang Gongfu, Yan Honggong (including Dan Yanggong Fu, Bai Lingong Fu, Zheng Hegong), Yue Hong Gong Fu, Taiwan Gong Fu, Jiangsu Gongfu And Yue Hong Gong Fu and so on. According to the species is divided into big leaves and leaflets. Daye Gongfu tea is made from fresh leaves of arbor or semi-tree tea leaves; lobular tea leaves are tea made from fresh leaves of shrub-type leaflets of tea trees. 3, red broken tea China's late production of broken tea, began in the late 1950s of this century. In recent years, the output has continuously increased and the quality has also been continuously improved. The method of making broken tea is divided into traditional and non-traditional methods. Traditional red broken tea: The red broken tea naturally produced by the traditional rubbing machine tastes rich, but the yield is low. Non-traditional method of red broken tea: it is divided into rotor red broken tea (RotO va ne red broken tea abroad); CTC black tea and LTP (Lauri tea maker) red broken tea. The rubbing and cutting machine produces red broken tea, which completely changes the traditional rubbing and cutting method.The time of less than one second through the gap between the two stainless steel rollers achieves the purpose of destroying the cells, and at the same time, the leaves are all crushed and dressed. Because the fermentation is even and rapid, it must be dried in time to achieve the quality characteristics of strong, fresh and tasty soups.The red broken tea made from different mechanical equipments, despite its great difference in quality, has its overall quality characteristics. It is divided into four colors: Leaf Tea: A color of traditional red broken tea, which is tightly knotted and knotted, the color is black and lustrous, the fragrance of the inner quality is fragrant, the soup is bright red, the taste is mellow, and the leaves are bright and tender. Broken tea: The appearance of the particles are uniform and uniform, the color is black or brown, the fragrance of the internal quality is fragrant, the color of the soup is red, the taste is strong and fresh and cool, and the leaves are red and uniform; the tea is: the shape is all of the ear chips or Wrinkled gussets, black and brown color, pure aroma of inner quality, red color of the soup, Taste is still slightly astringent, red uniform leaves; not tea: all appearance is not sand, dark black or gray brown color, darkness of the endoplasmic soup, fragrant low-smelling aroma, dark red leaves. It is Yunnan, Guangdong, Hainan, Guangchao tea, which is the second largest tea category in China, and accounts for about 50% of China's total tea output, with customers in more than 60 countries and regions, among which are Egypt, Sudan, Lebanon, and Syria. , Iraq, Pakistan, Denmark, United Kingdom and Ireland, Canada, Chile, Germany, Netherlands and Eastern European countries.