Secondary fermentation method and device of Pu'er tea

Abstract

The present invention provides the second fermentation method and equipment of Pu'er tea. It is to place the fermented Pu'er tea tea in the tray, placed on the tray layer by layer on the tray, placed in the fermentation room, and the fermentation room was installed in the fermentation room.There are steam pipes, close the door of the fermentation room, open the steam, and make the steam spark in the tea leaves. The temperature is controlled at 50-65 ° C, the time is 5-15 hours, and then the steam is stopped.For 7 days, the fermentation temperature was maintained at 40-50 ° C. After the fermentation was completed, the door and window of the fermented room were opened to allow the temperature of the tea to cool and dry for 3 to 6 days.Pu'er tea, which has been fermented, does not change the original flavor of fermentation, clean and hygienic, high quality, uniform tea colors, better Chenfang, better quality, fragrant smell after using water cannonTreasures in 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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