| 摘要 |
FIELD: food industry, tea-processing industry. ^ SUBSTANCE: the present innovation deals with drying the first supply of freshly collected tea leaves, maceration of dried leaves, keeping macerated, dried leaves for fermentation to obtain macerated tea mass. Then comes drying the second supply of freshly collected tea leaves followed by mixing macerated tea mass obtained out of the first supply of tea leaves with dried leaves obtained out of the second supply of tea leaves followed by rolling the mixture and keeping the rolled mixture for fermentation and drying fermented mixture to obtain black leaf tea. This enables to obtain black leaf tea which by touch and in appearance is similar to tea produced by orthodoxal technique but has characteristics of the tincture of more completely fermented tea. ^ EFFECT: higher efficiency of tea production. ^ 5 ex, 4 tbl |
