Does black tea need to be dried immediately after fermentation?

After fermentation, black tea needs a Tea Leaf Dryer. Fermentation is a unique stage of black tea production. After fermentation, the color of the leaves changes from green to red, forming the quality characteristics of black tea, red leaves and red soup. After fermentation, black tea should be dried quickly or dried. Otherwise, if it accumulates for too long, it will produce a rancid smell. The drying process is divided into two stages: initial drying with rough fire and redrying with full fire.

The drying of black tea is a process in which the fermented tea base is roasted at high temperature to quickly evaporate the water and achieve a quality-preserving dryness. Its purpose is threefold: to use high temperature to quickly inactivate enzyme activity and stop fermentation; to evaporate water, reduce the volume, fix the shape, and maintain dryness to prevent mildew; to emit most of the low-boiling point grass smell, intensify and retain high-boiling point aromatic substances, and obtain The unique sweet aroma of black tea.

When making black tea, first pick suitable buds and leaves according to the production requirements of black tea, and dry the fresh leaves until they are semi-dry. This allows the fresh leaves to evaporate water appropriately to enhance their toughness and facilitate shaping. Then the tea leaves are put into a Tea Roaster Machine at about 200°C and stir-fried to damage the leaf cells and secrete tea juice, making the tea leaves form tight straight ropes and increasing the concentration of the tea soup. The tea leaves are then placed in a special Tea Fermentation Machine or fermentation chamber to ferment, so that the tea leaves develop the characteristics of red leaves and red soup.

The last step is drying. Use a Tea Dryer Machine to dry twice. The first time is rough fire, and the second time is full fire. This allows the black tea to evaporate water, tighten the tea sticks, fix the shape, keep it dry, and disperse the black tea. The green flavor on the tea retains the unique sweet aroma of black tea.