A kind of dark tea fermentation process

A fermentation process and dark tea technology, which is applied in the field of dark tea fermentation, can solve problems such as the difficulty in achieving the desired effect of dark tea fermentation, the taste of dark tea is not soft, and the bitterness of new tea, so as to achieve rich nutrition, improve immunity, and regulate Stomach effect

Inactive Publication Date: 2011-12-07
谭伟中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of scientific and strict fermentation process and parameters in the production process of black hair tea, it is difficult to achieve the ideal effect of the current dark tea fermentation. It must be

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: A kind of fermenting process of black tea, after the fresh tea leaves are spread green, green, kneaded, carry out stack fermentation and stack fermentation is carried out in three stages: a, low-temperature fermentation: temperature is controlled at 28 ℃~29 ℃, humidity is controlled At 36-40%, pile up for 22-24 hours. At this stage, yeasts are cultivated, and carbon dioxide is produced by yeasts to decompose caffeine and caffeine in tea leaves; Control it at 29%, and pile it up for 11-12 hours. At this time, various biological enzymes fully decompose cellulose, pectin, protein, etc. into tea polysaccharides and glucose, and through enzymatic action, tea polyphenols, the main component of tea The catechins are converted into theaflavins and thearubigins to prevent the production of theaflavins; c. Medium-temperature fermentation: the temperature is controlled at 35°C to 36°C, the humidity is controlled at 28% to 30%, and the heap is stacked for 5 to 6 hours ...

Embodiment 2

[0011] Embodiment 2: A kind of dark tea fermentation process, the fresh tea leaves are fermented by heaping after spreading, killing and kneading, and the heaping fermentation is carried out in three stages: a, low-temperature fermentation: the temperature is controlled at 31° C. to 32° C., and the humidity is Control it at 25-30%, and pile it up for 12-18 hours. At this stage, yeast is cultivated, and carbon dioxide is generated by yeast to decompose caffeine and caffeine in tea leaves; b. High-temperature fermentation: the temperature is controlled at 47°C-50°C for fermentation, The humidity is controlled at 31%, and the heap is piled for 8 to 9 hours. At this time, various biological enzymes fully decompose cellulose, pectin, protein, etc. The catechins of phenols are converted into theaflavins and thearubigins, and the production of theaflavins is prevented; c. Medium-temperature fermentation: the temperature is controlled at about 37°C-38°C, the humidity is controlled at 3...

Embodiment 3

[0012] Embodiment 3: A kind of dark tea fermentation process, fresh tea leaves are fermented by stacking after spreading, killing, and kneading, and the stacking fermentation is carried out in three stages: a, low-temperature fermentation: temperature is controlled at 29 ° C ~ 30 ° C, humidity Control at 31-35%, and pile up for 19-21 hours. At this stage, yeast is cultivated, and carbon dioxide is generated by yeast to decompose caffeine and caffeine in tea leaves; b. High-temperature fermentation: the temperature is controlled at 43°C-46°C for fermentation, The humidity is controlled at 30%, and the heap is piled for 9 to 10 hours. At this time, various biological enzymes fully decompose cellulose, pectin, protein, etc. The catechins of phenols are converted into theaflavins and thearubigins, and no theaflavins are produced; c. Medium-temperature fermentation: the temperature is controlled at about 36°C to 37°C, the humidity is controlled at 31% to 32%, and the heap is piled f...

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Abstract

A black tea fermentation process relates to a black tea fermentation method of black tea. The fresh tea leaves are fermented by stacking, greening, and kneading. The stacking fermentation is carried out in three stages: a. Low-temperature fermentation: the temperature is controlled at 28°C to 32°C, the humidity is controlled at 25% to 40%. 12-24 hours; b. High-temperature fermentation: temperature controlled at 40°C-50°C for fermentation, humidity controlled at 29-31%, and stacked for 6-12 hours; c. Medium-temperature fermentation: temperature controlled at about 35°C-38°C, The humidity is controlled at 28-36%, and the stack is piled up for 3-6 hours. It can activate various biological enzymes and fully convert them into tea polyphenols, cellulose, pectin and other components. It also has the effects of calming the nerves and nourishing the stomach, promoting digestion, regulating the stomach, enriching nutrition, improving immunity, and lowering blood fat.

Description

technical field [0001] The invention relates to a tea fermentation process, in particular to a dark tea fermentation method. Background technique [0002] Dark tea has a long history. In the Tang Dynasty, Anhua "Qujiang Thin Slice" was famous all over the world. In the Ming Dynasty, there were "Sibao Gongcha" and official tea. In the Qing Dynasty, "Qianliang Tea" was known as the king of tea in the world because of its content It is rich in substances, and its main components are flavonoids, black tea, tea polyphenols, amino acids, polyphenol oxidase, protease, cellulase, pectinase, edible fiber, tea polysaccharides, glucose and peptide substances. Its effects on blood pressure, regulating the stomach and intestines, and enhancing immunity are favored by consumers. During the Republic of China, "Anhuahong" and Moutai won the International Panama Gold Award together. Apart from the special geographical conditions, the key to the good quality of Anhua dark tea is also t...

Claims

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Application Information

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IPC IPC(8): A23F3/10
Inventor 谭伟中
Owner 谭伟中
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