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One Of Factors For Black Tea Sourness: Tea Rolling

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For a different type of tea, using different methods to dry the tea leaves will maximize and retain the aroma of tea leaves, welcome your contact for more details of tea leaves drying.

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One Of Factors For Black Tea Sourness: Tea Rolling

2022-02-25 16:34:13

After the withering is over, black tea production comes to the second process - rolling.

The purpose of black tea rolling process is very clear. One is to destroy the inner wall of the tea leaves, allowing the tea juice to flow out, which is convenient for shaping the shape; the other is to promote the enzymatic oxidation of polyphenols, and then promote the formation of theaflavins, thearubigins and other substances.

The details of the rolling process are also very important, and have an important impact on whether the tea leaves are sour.

If the amount of fresh leaves is too much during the black tea rolling process, or the rolling time is too long, or the rolling force is too strong, the tea leaves will not be able to dissipate heat and breathe, and the internal temperature and humidity of the tea leaves will exceed the standard, which will eventually make black tea. Produce bad fermentation, with sour taste.

Therefore, it is very important to choose a suitable black tea rolling machine according to the shape and size of the tea itself. Our company has adjusted the rolling machine according to the shape and rolling needs of tea in different regions. The black tea rolling machine makes both large-leaf tea and small-leaf tea can be kneaded properly. Avoid the unfavorable factors that make black tea sour during the rolling process.