Ageing method of fermented tea

Abstract

An ageing method of fermented tea comprises the steps as follows: 1), an ageing accelerant is prepared; 2), fermented fresh tea is dried and placed in a relatively-closed empty room, so that tea leaves have breathability, and the tea is radiated with 60 Co-Gamma rays; 3), after the radiation is finished, certain spaces are reserved among the tea leaves, heating is performed by a heater until the indoor temperature reaches 60 degrees, and when the indoor humidity is lower than 10 degrees, heat preservation is conducted for 24 hours; 4), a matched humidifier for the ageing accelerant humidifies air in the room to the temperature of 60 degrees, moisturizing is performed for 72 hours, and then ventilation is performed; and 5), heating is performed until the tea leaves are dried thoroughly. According to the ageing method, the ageing time is shortened; contaminant microorganisms in the fermented tea can be effectively killed by using the 60 Co-Gamma rays, so that the content of the contaminant microorganisms in tea products is lower than the commercial inspection standard, and the increase of the product output and the improvement of the product quality are guaranteed; and at the same time, the aged tea has the characteristics as follows: the tea soup is red in color, thick and bright, the tea is free from a musty taste, tea grounds are complete and have activity, the tea is tasty and refreshing, sweet after taste and mellow, and the like.

Description

technical field [0001] The invention relates to a technique for rapidly aging fermented new tea through a process, in particular to an aging method for fermented tea. Background technique [0002] Fermented tea is a kind of tea making process. It refers to the tea that is made from tea tree buds and leaves through withering, kneading, fermenting, drying and other primary processes, and then refined. It is fermented tea. [0003] The quality of fermented tea needs to be aged, and air aging is an important link in the production process, which is indispensable. However, the aging period of existing fermented tea is too long, which is not conducive to increasing the yield, and the storage conditions and environment are relatively special. In addition to maintaining constant temperature and humidity, good ventilation conditions are also required, and there is no peculiar smell. Contents of the invention [0004] The technical problem to be solved by the present invention is t...

AI Technical Summary

Problems solved by technology

However, the aging period of the existing fermented tea is too long, which is not conducive to increasing the yield, and the storage conditions and environment are relatively special. In addition to maintaining a constant temperature and humidity, good ventilation conditions are also required, and there is no peculiar smell

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