Method for extracting and culturing strain capable of making tea fragrant

Abstract

The invention provides a method to extract and cultivate Puer tea culture, including two procedures i.e. extracting and cultivating. In terms of extracting procedure, the microorganism growing in thenatural fermentation of the raw tea is extracted; in terms of the cultivating procedure, culture medium is adopted to cultivate the extracted microorganism to produce tea culture. The technical parameters of the extraction and cultivation are achieved through computerized digital analysis and optimization by orthogonal experiment, the working procedures are clear and the production process is simple. Puer tea culture achieved by the method can be adopted for processing Lingtou Dancong raw tea into Puer tea. The method is capable to ensure constant amount of microorganism during the process ofpile fermentation of Puer tea, and ensure stable composition ratio of the culture. As a result, stable quality and unique flavor of Puer tea are improved.

Description

technical field [0001] The invention relates to the field of tea microorganisms, in particular to a method for extracting and cultivating strains of aged tea. Background technique [0002] Chenxiang tea is one of the special teas in Guangdong. Chenxiang tea is usually made of Lingtou Dancong tea as raw material, which is processed through pretreatment, fermentation, circular piles, post-treatment of piles, cake forming, and drying. It is the most critical process in the processing of aged tea, and plays an important role in the formation of the quality of aged tea. Wodui is to stack the pre-treated tea leaves together, seal them with a cloth, and pile them up for a period of time under a certain humidity condition, so that the tea leaves can produce biological and chemical effects through the physical action of temperature, thereby changing the characteristic components of the aged tea. To achieve the quality characteristics of aged tea with mellow taste, pure aroma and bri...

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of aged fragrant tea is to adopt natural aging for several years or decades under natural conditions, and the tea leaves are slowly fermented and oxidized to form aged fragrant tea. Influenced by the temperature, humidity and ventilation degree of the environment, some tea leaves will deteriorate after being stored for a long time

The second is to ferment by fermenting by increasing the temperature and humidity of the fermenting pile, so that the tea leaves can be quickly transformed into aged tea. Although the fermentation of this method is relatively fast, it only relies on temperature and humidity to control the oxidation of tea leaves. , the obtained Chenxiang tea usually has shortcomings such as not strong enough fragrance, not sweet enough taste, not high enough quality

The heap itself can produce microorganisms composed of various strains, but the number of microorganisms produced during the heaping process is not large, and cannot play the role that the heap should have. Even due to changes in the heap conditions, the number of microorganisms varies. The composition ratio of the strains also varies, resulting in unstable quality of the aged tea processing process, and even seriously affecting the quality and flavor of the finished aged tea.

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