Dynamic black tea fermentation process

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...

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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 past, and create a dynamic combined fermentation process, and make it form a streamlined operation and standardized production

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