Novel technology for dark green tea fermentation

Abstract

The invention discloses a novel technology for the dark green tea fermentation, and relates to a dark green tea fermentation method. The fermentation method comprises the following steps: subjecting fresh tea leaves to processes of tedding, enzyme inactivating, and rolling, and then placing the processed tea leaves on an auto-control machine to carry out pile fermentation; and is characterized in that the pile fermentation is divided into three phases: a. low-temperature fermentation: controlling the temperature in a range of 25 to 35 DEG C and the humidity in a range of 24 to 45%, carrying out the pile fermentation reactions for about 24 hours, wherein in this phase microzyme is cultured, and carbon dioxide is generated by the microzyme to decompose the caffeine in tea leaves; b. high-temperature fermentation: controlling the temperature in a range of 36 to 55 DEG C and the humidity in a range of 25 to 30%, carrying out the pile fermentation reactions for about 12 hours, wherein in this phase, fibers, pectin, and protein are fully decomposed into tea polysaccharide and glucose by various bio-enzymes, and catechin of tea polyphenol which is the main component of tea leaves is converted into theaflavin and thearubigins through the enzymatic action, and tea melanin is forbidden to be generated in this process; c. mid-temperature fermentation: controlling the temperature in a range of 32 to 39 DEG C and the humidity in a range of 28 to 36%, carrying out the pile fermentation reactions for about 6 hours, wherein in this phase lactic acid bacteria and bifidobacterium are generated, and then the lactic acid bacteria convert glucose into vitamin C, vitamin P, and a plurality of amino acids.

Description

technical field [0001] The invention relates to a tea fermentation process, in particular to a new method for fermenting black tea. Background technique [0002] Dark tea has a long history. In the Tang Dynasty, Anhua "Qujiang Thin Slice" was famous all over the world. In the Ming Dynasty, there were "Sibao Gongcha" and official tea. In the Qing Dynasty, "Qianliang Tea" was known as the king of tea in the world because of its content It is rich in substances, and its main components are flavonoids, black tea, tea polyphenols, amino acids, polyphenol oxidase, protease, cellulase, pectinase, edible fiber, tea polysaccharides, glucose and peptide substances. Blood pressure, regulating the stomach and intestines, enhancing immunity, etc. Currently, black hair tea is fermented using a three-step fermentation method, such as a black tea fermentation process with patent application number 201110246004.4, which is fermented for 12-24 hours, during which the fermentation is uniform. ...

AI Technical Summary

Problems solved by technology

Due to the lack of scientific and strict fermentation process and parameters in the production process of black hair tea, it is difficult to achieve the ideal effect of the current dark tea fermentation. It must be stored for many years to meet the requirements

And the black tea that existing fermentation method produces, its mouthfeel basically belongs to the same type, can not satisfy the needs of different mouthfeel crowds.

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