Black tea fermentation device and black tea fermentation method based on same

Abstract

The invention discloses a black tea fermentation device which comprises a steam boiler, a fermentation tank, a support for supporting the fermentation tank, fermentation beds, a feed conveyor, a tea putting device, a conveyed leaf thickness uniformizing device, a drive chain and a motor, wherein the steam boiler is connected with the fermentation tank through a pipeline, and the lower end of the pipeline is provided with a first outlet in a branching way; the fermentation beds are arranged in the fermentation tank through a rotating shaft, and the feed conveyor is used for conveying black tea embryos to the tea putting device; the black tea embryos are conveyed to the fermentation beds by the tea putting device, and the conveyed leaf thickness uniformizing device is positioned at the back of the tea putting vehicle device; the motor is connected with the fermentation beds through the drive chain. The invention also provides a black tea fermentation method based on the black tea fermentation device. According to the black tea fermentation device, the fermentation is carried out by the steam boiler, so that the fermentation temperature and the fermentation humidity are controllable, the fermentation time is greatly shortened, and the fermentation area is reduced due to the reasonable design of the fermentation tank.

Description

technical field [0001] The invention relates to a black tea fermentation device and a black tea fermentation method based on the black tea fermentation device. Background technique [0002] The traditional natural fermentation of black tea has a large temperature difference between fermentations: 20-25 degrees during the day and below 20 degrees at night, and the humidity cannot be adjusted according to the natural fermentation temperature requirements of the tea germ. It can only be naturally fermented to achieve the basic effect. Taking the primary raw material of tea before April 10th as an example, it takes more than 24 hours for a successful fermentation (1200 kg of tea embryos is counted), and more than 30 hours if it rains and the temperature is low. Therefore, the fermentation effect of this method is not ideal. The specific performance is: long fermentation time, about 24 hours per fermentation; balanced. The quality of the tea is not stable, the color of the prod...

AI Technical Summary

Problems solved by technology

[0002] The traditional natural fermentation of black tea has a large temperature difference between fermentations: 20-25 degrees during the day and below 20 degrees at night, and the humidity cannot be adjusted according to the natural fermentation temperature of the tea germ. It can only be naturally fermented to achieve the basic effect. Take the primary raw material of tea before April 10 as an example. It takes more than 24 hours for a successful fermentation (1200 kg of tea embryos), and more than 30 hours if it rains and the temperature is low.

Therefore, the fermentation effect of this method is not ideal. The specific performance is: long fermentation time, about 24 hours per fermentation; balanced

The quality of the tea is not stable, the color of the product is poor, the color of the soup is dark red, not bright, and the taste is not ideal

[0003] Since the temperature and humidity cannot be controlled artificially, the natural fermentation is allowed to take its course, and the time cannot be controlled, which will easily cause sourness and faulty tea, and the quality is not uniform and good

The area of ​​the fermentation room is also too large. 1200 kg of tea germ needs to occupy about 60 square meters of the fermentation room, which cannot adapt to the large-scale primary processing

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