Maojian dark tea fermentation production process

Abstract

A fermented production process for Maojian black tea, which can decompose pectin substances in tea leaves by using water containing pectinase for humidification, is beneficial to late fermentation, increases the dissolution rate of active ingredients in products, and increases the content of tea water extracts. Due to the inoculation and fermentation of the self-made starter, the fermentation process can be accelerated and the quality of the fermentation can be increased, which can reach the quality of black tea aged for 2‑3 years. In a word, after adding pectinase in the production process of the present invention, the dissolution rate of active ingredients of the product can be effectively increased, and the content of tea water extract can be increased. And through precise control of temperature and humidity, and the addition of probiotics that help to form dark tea fermentation, various biological enzymes are activated to fully transform tea polyphenols, cellulose, pectin and other components in the tea, making the appearance of dark tea oily and smooth. The soup is thick and bright red, with a pure aroma and a mellow aftertaste. It has the quality of high-quality aged black tea.

Description

Technical field [0001] The invention relates to a black tea production process, in particular to a Maojian black tea fermentation production process. It is suitable for the processing and production of green tea, especially summer and autumn green tea. Background technique [0002] Dark tea has the characteristics of ruddy color, red soup color, high aroma and mellow taste. Fermentation is a key process in the manufacture of dark tea. In this process, a series of profound changes have taken place in the components of tea, which are mainly polyphenol compounds, and the unique color, aroma, and taste quality characteristics of dark tea have been formed. [0003] At present, domestic black tea processing mainly adopts natural fermentation process. The invention with patent application number 201210104345.2 once disclosed a black tea and its production process. It uses black hair tea as a raw material, after removing impurities, moisturizing, natural fermentation for 8-12 hours, and...

AI Technical Summary

Problems solved by technology

Regardless of the dark tea produced by the natural fermentation method, there is no special measure to increase the content of tea water extract, and the level of tea water extract directly reflects the amount of soluble substances in the tea, which marks the thickness of the tea soup and the strong taste. Strong, reflects the quality of tea soup to a certain extent, so it is difficult to achieve the desired effect

And because the dark tea produced by natural fermentation in the way of piles needs to be stored for many years to meet the quality requirements due to its short fermentation time, resulting in long production cycles, low efficiency, and unstable product quality