The current production technology of Gongfu black tea is as follows: fresh leaves 1 rhombus withering kneading fermentation microwave drying equipment, in which drying is the process of losing most of the moisture in the initial processing of black tea. Through this process, the aroma of tea can be further developed, and the purpose of storage and transportation can be achieved.
Most of the current black tea in China is dried by hot air, which has the advantages of less investment, low energy consumption and higher aroma of tea. The disadvantage is that in the process of hot air drying, the tea temperature rises for a long time, which causes the inactivation of enzymes in time and then affects the taste of tea. At present, the microwave drying of black tea plays an increasingly important role in the processing of agricultural products.
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