Self-control oxygen-charging fermentation method for black tea

A fermentation method and oxygenation technology, which is applied in the field of self-controlled oxygenation fermentation of black tea, can solve the problems of insufficient oxidation, long fermentation time of fresh tea leaves, etc.

Inactive Publication Date: 2011-10-05
贵州湄潭百道茶业有限公司
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  • Abstract
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Problems solved by technology

If the fermentation process is not well mastered, the fermentation time of fresh tea leaves will be long and the oxidation will not be sufficient

Method used

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  • Self-control oxygen-charging fermentation method for black tea
  • Self-control oxygen-charging fermentation method for black tea

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Embodiment Construction

[0012] Traditional black tea processing methods are made by machine or by hand. Hand processing is used for high quality tea leaves. Traditional methods use different methods according to different tea leaves. This processing style is to meet the needs of various customers in the market. After the collected fresh tea leaves are withered and rolled, the leaves are oxidized under controlled temperature and humidity. This process is also called fermentation. The level of tea oxidation determines the quality of the tea, and since oxidation begins during the rolling stage, the length of time between the two stages is also a crucial factor for the quality of the tea. The present invention is developed aiming at the fermentation stage of the black tea in the processing process, and obtains a set of new black tea self-controlled aerobic fermentation method.

[0013] The technical process of the black tea self-controlled aerobic fermentation method is:

[0014] a) deblocking and sie...

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Abstract

The invention relates to a self-control oxygen-charging fermentation method for black tea. The self-control oxygen-charging fermentation method for black tea comprises the following processes of: (1) deblocking tea leaves subjected to the processes of withering, kneading and twisting for screening; (b) charging the screened tea leaves into a fermenting chamber for fermenting; (c) connecting an exhaust pipe connected with an oxygen bottle into the fermenting chamber; (d) charging oxygen into the fermenting chamber so that the tea leaves are fully oxidized; and (e) after fully oxidizing the tea leaves in the fermenting chamber for 1.5-2.5 hours, taking out for drying. By adopting the self-control oxygen-charging fermentation method for black tea to process the black tea, the tea leaves are fully fermented, the quality is improved, the value of the tea leaves is also improved subsequently, and the advantages of saving labor, time and power, improving the benefits and greatly improving economic benefits are achieved.

Description

technical field [0001] The invention belongs to the food processing industry, in particular to a method for self-controlled aerobic fermentation of black tea. Background technique [0002] Black tea in my country includes Gongfu black tea, black crushed tea and Souchong black tea. The production methods are similar, with four processes of withering, rolling, fermenting and drying. The quality characteristics of all kinds of black tea are red soup and red leaves, and the formation of color, fragrance and flavor all have similar chemical change processes, but there are differences in the conditions and degrees of changes. During the processing of black tea, a chemical reaction centered on the oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . In the production process of black tea, fermentation is a s...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 刘强
Owner 贵州湄潭百道茶业有限公司
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