Secondary fermentation method and device of Pu'er tea

Abstract

The invention provides a secondary fermentation method and device of Pu'er tea. The secondary fermentation method comprises the following steps: placing Pu'er tea leaves subjected to once fermentation in trays, placing the trays on a bracket layer by layer, placing the bracket in a fermentation chamber which is internally provided with a steam pipe, closing a door of the fermentation chamber, supplying steam to ensure that the steam diffuses among the tea leaves, controlling the temperature to be 50-65 DEG C and time to be 5-15h, then stopping supplying the steam, fermenting the tea leaves in the closed fermentation chamber for 3-7 days, maintaining the fermentation temperature to be 40-50 DEG C, opening the door and windows of the fermenting chamber for ventilation after the fermentation is completed, and naturally cooling and drying the tea leaves for 3-6 days to obtain the Pu'er tea product subjected to secondary fermentation. According to the Pu'er tea subjected to secondary fermentation, the original taste of the Pu'er tea subjected to once fermentation is not changed, and the Pu'er tea subjected to secondary fermentation is clean and sanitary, is high in quality, uniform in tea color, and better in quality when being stored for a long time, and is fragrant in flavor and is mellow and delicious after being prepared with water, has multiple health functions to a human body, and is a treasure in fully-fermented tea.

Description

technical field [0001] The invention relates to a tea secondary fermentation method and equipment, belonging to the field of tea processing. Background technique [0002] Pu'er tea is a famous Chinese tea, which belongs to the category of dark tea. It got its name because its place of origin used to belong to Pu'er Prefecture, Yunnan Province (now Pu'er City). Now it generally refers to the tea produced in the Pu'er tea area, which is loose tea and pressed tea made from the large-leaf sun-dried green tea in Yunnan, which is recognized as the Pu'er tea area, and processed through post-fermentation. The appearance is brownish red, the inner substance is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaf is brownish red. There are raw tea and cooked tea. Raw tea is naturally fermented, while cooked tea is artificially ripened. "Older and more fragrant" is recognized as the biggest feature of Pu'er tea that distinguishes...

AI Technical Summary

Problems solved by technology

[0008] However, since Pu-erh 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 bacteria, resulting in uneven products. , and some have quality problems

[0009] 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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