Post-fermentation of tea

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, ...