Dynamic black tea fermentation process

A technology that dynamically combines fermentation and dark tea, applied in the direction of tea processing before extraction, can solve problems such as poor taste, and achieve the effect of enhancing market competitiveness and outstanding scientificity

Active Publication Date: 2013-04-24
四川省茶业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the shortcomings of the bad taste of black tea products in the...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] 1. Fresh leaf standards and purchase procedures

[0023] 1. Pick fresh leaves with one bud and three or four leaves (including pairs of leaves with the same tenderness) as raw materials, and the buds and leaves are required to be complete, even, fresh and clean. Unqualified fresh leaves and sundries such as diseased leaves, frosted leaves, etc. are not collected, and fresh leaves have no waste gas pollution, mechanical damage, reddening and other phenomena.

[0024] 2. When collecting fresh, put them according to different varieties and grades of raw materials, so as to facilitate classification and processing.

[0025] 2. Dynamic combined withering and primary fermentation of fresh leaves

[0026] 1. Apparatus: use 6×1m 2 Square leaf trough.

[0027] 2. Fresh leaves are cooled immediately after entering the factory to prevent early fermentation of fresh leaves.

[0028] 3. Spreading standards: the thickness of the spreading leaves is 3.5-4cm. It is requ...

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PUM

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Abstract

The invention relates to a dynamic combination type black tea fermentation process. The dynamic combination type black tea fermentation process is characterized by comprising the steps following of: repeatedly twisting withered tea leaves, realizing preliminary dynamic fermentation, processing the twisted tea leaves with the primary pile fermentation, taking the tea leaves subjected by the primary pile fermentation out, sending the tea leaves into a dryer to be dried for the first time, and carrying out the second time pile fermentation to the tea leaves, wherein the moisture content of the tea leaves dried for the first time is lowered to 55%. The dynamic combination type black tea fermentation process has positive significance that in the process, a scientific combination and processing method is utilized, and the optimal processing parameters obtained after a large amount of experiments are particularly adopted, so that the defects that the black tea is dark in color, turbid in liquid, small in flavor and sour and moldy in taste are changed, the additional values of the black tea, especially the black tea of the summer and the autumn, are greatly enhanced, and the market competitiveness is enhanced.

Description

technical field [0001] The invention relates to a dynamic combined fermentation process for black tea, which is especially suitable for processing tea leaves in southwestern tea regions. Background technique [0002] Black tea (border sales tea) is a unique tea in my country. It is deeply loved by consumers because of its functions of quenching thirst, preventing cancer, fighting cancer, helping digestion, losing weight, and delaying aging. However, black tea, especially the dark tea produced in those years, has a turbid soup, bitter taste, strong fermentation taste, and even sour and musty smell, which affects the sense of pleasure and becomes an obstacle in the promotion of dark tea. Therefore, how to improve the local flavor of dark tea, especially the dark tea produced in those days, has become a top priority. [0003] The formation of the quality of dark tea is the enzymatic action and the action of heat and humidity with the participation of microorganisms. A series o...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 颜泽文杨朝林朱海燕蔡红兵熊江杨启超李力
Owner 四川省茶业集团股份有限公司
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