Post-fermentation of tea

A fermentation method and tea technology, applied in the field of food processing, can solve the problems of unstable fermentation process, many miscellaneous bacteria, unstable products, etc.

Inactive Publication Date: 2007-11-21
冯磊 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the unknown types of microorganisms participating in the fermentation, many bacteria, unstable fermentation process, complicated operation, difficult to control and standardize, etc., the product is unstable and it is difficult to achieve standardized production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take the fresh young shoots and leaves of Yunnan big leaf tea [Camellia sinensis (L.) O.Ktze.var.assamica (Masters) Kitamura], after "killing" treatment, knead, and dry to get Pu'er raw tea, that is, sun-dried green hair tea , placed in the fermentation workshop (chamber), and the water atomization device is used to moisten the tea leaves. The upper limit is that the small water droplets on the surface of the tea leaves do not gather into large water droplets and drip. Loss, the general water content is 15%-55%; avoid direct sunlight, indoor ventilation (natural wind or mechanical wind), temperature is less than 45 ℃, relative humidity is less than 85%; moisten once a day, after 300 days, the tea leaves are reddish brown, The soup is deep red and translucent in color, rich in floral aroma and mellow in taste.

Embodiment 2

[0023] Take the fresh young shoots and leaves of Camellia taliensis (W.W.Smith) Melchior, and after "killing green", knead them, and dry them to get Pu'er raw tea, which is sun-dried green hair tea, and put them in the fermentation workshop (room ), the water atomization device is used to moisten the tea leaves, and the upper limit is that the small water droplets on the surface of the tea leaves do not gather into large water droplets and drip. %-55%; avoid direct sunlight, the room is basically airtight, do not ventilate frequently, it is advisable not to breed bad molds (such as suffocation due to continuous rain, proper ventilation should be done); the indoor temperature is less than 45°C, and the relative humidity is less than 85%. Wet it once every day, and after 180 days, the tea leaves will be reddish-brown, the soup color will be thick and the foam will be dark red and bright, with a strong fragrance and a mellow taste.

Embodiment 3

[0025] Take the fresh young shoots and leaves of bitter tea [Camellia assamica (Mast.) Chang var.kucha Chang et Wang], after "killing green", knead and dry to get Pu'er raw tea, which is sun-dried green hair tea, and put it in a fermenter , moisten the tea leaves with water, the general water content is 15%-55%, the fermentation temperature is less than 45°C, and the relative humidity is less than 85%; wetting once a day, after 90 days, the tea leaves are reddish brown, the soup color is thick and deep red and translucent. Intense floral fragrance, mellow and thick taste, slightly bitter and astringent.

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PUM

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Abstract

The invention is concerned with a secondary fermentation method of tea. It takes Yunnan-Dayecha or the camellia related genera plant with large lamina as material to produce Pu'er crude tea, i.e. green tea, through beating, rolling and drying. Repeat the wet, ferment and dry process for some times, and age to get Pu'er ripe tea. Or it takes un-fermentation tea or half fermentation tea as material, through repeating the wet, ferment and dry process for some times, and age to get secondary fermentation tea. During the machining process, the tea does not go moldy and emanates the faint scent smell, and the color is carmine after deep dunking close to the liquor color of Pu'er crude tea stored for long time, and the smell is aromatic and natural, and the flavor is rich and tasty taste. The operation is easy and fits for industry produce in large without losing the nutritional substance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea post-fermentation method. Background technique [0002] Ripe Pu'er tea is a kind of special kind of raw Pu'er tea (sun-dried green hair tea), which is a large-leaf tea produced in Yunnan, and is formed through post-fermentation under the combined action of enzymatic oxidation, non-enzymatic oxidation, heat and humidity, and microorganisms. post-fermented teas. At present, raw Pu-erh tea is naturally and slowly fermented into old raw Pu-erh tea, which takes too long; in the prior art, the artificial post-fermentation production of ripe Pu-erh tea adopts the traditional stacking method, relying on natural infection of environmental microorganisms. After several times of turning and processing, after the fermentation process is completed, it is air-dried and aged to obtain Pu-erh ripe tea. Due to the unknown types of microorganisms participating in the fermentation, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 冯磊张慧霞
Owner 冯磊
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