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. ...

AI Technical Summary

Problems solved by technology

[0007] 3. High blood lipid content will cause lipid deposition on the blood vessel wall, thus causing atherosclerosis and thrombosis

[0010] 6. It has long been reported that tea has the effect of lowering blood pressure

[0016] However, because black tea is piled up in large quantities during rolling, stacking, re-kneading and fermentation, many tea leaves on the side are not as uniform as the tea leaves in the center, and some may be infected with miscellaneous bacteria, resulting in uneven products. , and some have quality problems

[0017] Moreover, since the microbial fermentation during the aging process is greatly affected by the local climate of the aging, the aging time and the taste of the tea are related to the climate of different regions. Relying on natural conditions to allow the substances in dark tea to ferment once can not guarantee the quality of the product. Infected with bacteria, the taste and aroma of the tea leaves purchased by consumers may not be good, so it is impossible to obtain products of uniform quality

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