Secondary-fermentation black tea as well as production method and production device thereof

Abstract

The invention provided a secondary-fermentation black tea as well as a production method and a production device thereof. The process comprises the following steps: (1) picking up fresh tea leaves, inactivating the fresh tea leaves, spreading the fresh tea leaves for cooling so as to enable the water content of the tea leaves to be 50-60%, rolling and curling the fresh tea leaves into a strip shape, deblocking the tea leaves after rolling, drying the tea leaves so as to enable the water content of the tea leaves to be 88-90%, and then piling, dismissing and sifting so as to obtain primary-fermentation black tea leaves; (2) putting the primary-fermentation black tea leaves on pallets and brackets, placing the brackets in a fermenting room, providing steam so as to fill the steam among the tea leaves at a temperature which is controlled at 50-60 DEG C for 5-15 hours, and then stopping providing the steam, fermenting the tea leaves for 3-7 days in the sealed fermenting room, and after fermenting, performing airing, natural cooling and drying so as to obtain secondary-fermentation black teat products. By virtue of twice fermentation, the black tea is clean and sanitary, is high in quality, is uniform in tea color, is better in quality, is fragrant in smell after being soaked in water, is savoury and mellow, has multiple health functions for a human body and is a treasure in whole-fermented tea.

Description

technical field

[0001] The invention relates to a tea, a secondary fermentation method and equipment for the tea, and belongs to the field of tea processing. Background technique

[0002] Dark tea belongs to post-fermentation tea, which is a unique tea in my country. It has a long history of production. It is mainly made into pressed tea and sold at the side. It is mainly produced in Yunnan, Guangxi, Hunan, Hubei and Sichuan. The main varieties are Yunnan Pu'er tea, Guangxi Liubao loose tea, Hunan black tea, Hubei Laobian tea, Sichuan Bian tea and so on. Among them, Yunnan Pu'er tea has a long-standing reputation both at home and abroad.

[0003] Dark tea is made from coarser and older raw materials, which are processed through four primary processes of greening, rolling, stacking and drying. Otting is the key process to determine the quality of black tea. The length of time and degree of otting will make the quality and style of the finished tea significantly different. ...

Examples

Embodiment 1

[0048] 1、 For one fermentation, the fresh tea leaves of Yunnan big-leaf tea picked from the tree are removed from the yellow leaves, branches and miscellaneous grasses, and the hot air tea greening machine is used. After 10 minutes, the green leaves should be cooled immediately after taking off the machine. It is best to use a fan to cool them down, so that they can quickly disperse water, reduce the temperature of the leaves, and prevent the leaves from turning yellow and producing watery smell. After finishing, the water content of the tea leaves is 50-70% and can be kneaded with a kneading machine. The degree of kneading should be curled into strips and uniform. The initial stage of kneading must be gently kneaded, and then gradually strengthened. The total kneading time is 5 -10 minutes. After rolling, the block should be quickly disassembled and dried in time. After drying, the moisture content of the tea leaves is 88-94%. Then pile up, stack the tea leaves, and then sp...

Embodiment 2

[0051] 1. For one fermentation, the mixed tea leaves picked from the tree can be fresh tea leaves of several kinds of tea leaves, yellow leaves, branches and weeds are removed, and the hot air tea greening machine is used to control the pot temperature in the range of 220°C to 280°C Within 7-10 minutes, the greening time is 7-10 minutes. After the greening leaves are off the machine, they should be cooled immediately. It is best to use a fan to cool them down, so that they can quickly disperse moisture, reduce the temperature of the leaves, and prevent the leaves from turning yellow and producing watery smell. After finishing, the water content of the tea leaves is 50-60%, which can be kneaded with a kneading machine. The degree of kneading should be curled into strips and uniform. The initial stage of kneading must be lightly kneaded, and then gradually strengthened. The total kneading time is 7 -10 minutes. After kneading, the block should be quickly disassembled and dried i...

technical field

[0001] The invention relates to a tea, a secondary fermentation method and equipment for the tea, and belongs to the field of tea processing. Background technique

[0002] Dark tea belongs to post-fermentation tea, which is a unique tea in my country. It has a long history of production. It is mainly made into pressed tea and sold at the side. It is mainly produced in Yunnan, Guangxi, Hunan, Hubei and Sichuan. The main varieties are Yunnan Pu'er tea, Guangxi Liubao loose tea, Hunan black tea, Hubei Laobian tea, Sichuan Bian tea and so on. Among them, Yunnan Pu'er tea has a long-standing reputation both at home and abroad.

[0003] Dark tea is made from coarser and older raw materials, which are processed through four primary processes of greening, rolling, stacking and drying. Otting is the key process to determine the quality of black tea. The length of time and degree of otting will make the quality and style of the finished tea significantly different. ...

Examples

Embodiment 1

[0048] 1、 For one fermentation, the fresh tea leaves of Yunnan big-leaf tea picked from the tree are removed from the yellow leaves, branches and miscellaneous grasses, and the hot air tea greening machine is used. After 10 minutes, the green leaves should be cooled immediately after taking off the machine. It is best to use a fan to cool them down, so that they can quickly disperse water, reduce the temperature of the leaves, and prevent the leaves from turning yellow and producing watery smell. After finishing, the water content of the tea leaves is 50-70% and can be kneaded with a kneading machine. The degree of kneading should be curled into strips and uniform. The initial stage of kneading must be gently kneaded, and then gradually strengthened. The total kneading time is 5 -10 minutes. After rolling, the block should be quickly disassembled and dried in time. After drying, the moisture content of the tea leaves is 88-94%. Then pile up, stack the tea leaves, and then sp...

Embodiment 2

[0051] 1. For one fermentation, the mixed tea leaves picked from the tree can be fresh tea leaves of several kinds of tea leaves, yellow leaves, branches and weeds are removed, and the hot air tea greening machine is used to control the pot temperature in the range of 220°C to 280°C Within 7-10 minutes, the greening time is 7-10 minutes. After the greening leaves are off the machine, they should be cooled immediately. It is best to use a fan to cool them down, so that they can quickly disperse moisture, reduce the temperature of the leaves, and prevent the leaves from turning yellow and producing watery smell. After finishing, the water content of the tea leaves is 50-60%, which can be kneaded with a kneading machine. The degree of kneading should be curled into strips and uniform. The initial stage of kneading must be lightly kneaded, and then gradually strengthened. The total kneading time is 7 -10 minutes. After kneading, the block should be quickly disassembled and dried i...

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