Congou black tea dynamic fermentation method

Abstract

The invention provides a Congou black tea dynamic fermentation method. The method comprises the following steps: selecting Fuding white fresh leaf raw materials in the tenderness from one-bud-one-leaf to one-bud-two-leaf, conducting withering and twisting processes according to traditional Congou black tea processing, deblocking the twisted leaf, regulating and controlling temperature, relative humidity, oxygen concentration and the like of the fermentation environment at the beginning of fermentation, placing the twisted leaf in a dynamic fermentation cylinder of a detachable fermentation device, driving a rotary cylinder to uniformly rotate through a linked motor, and enabling the fresh leaf in the rotary cylinder to slowly slide in the fermentation process so as to realize dynamic fermentation. The inherent ideas of the conventional fermentation that the oxygen concentration of the fermentation environment is not regulated and controlled, and the temperature humidity of the fermentation is roughly regulated and controlled are broken through, the fermentation temperature, relative humidity, oxygen concentration and the like can be precisely regulated and controlled through the detachable fermentation device, uniform fermentation of the leaf is realized, parts of the fermented leaf can be uniformly regulated and controlled through outside parameters, polyphenol oxidative polymerization reaction of the leaf is uniformly conducted, and the black tea product with excellent sensing quality is obtained.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and relates to black tea fermentation technology, in particular to a dynamic fermentation method of Gongfu black tea. Background technique [0002] Fermentation is the key process of forming the quality of Gongfu black tea. Its essence is a series of biochemical reaction processes centered on the enzymatic oxidation of polyphenolic compounds in the leaves. Existing fermentation operations are mainly carried out under the conditions of fermentation boxes, fermentation rooms, fermentation vehicles, etc., and the temperature and relative humidity of the fermentation environment are partially regulated, but the oxygen concentration of the environment is not regulated and detected. In addition, the fermentation mode is static Fermentation, that is, the fermented leaves are placed in a static state after being placed in the fermentation facility (only occasional turning is performed to even out ...

AI Technical Summary

Problems solved by technology

Existing fermentation operations are mainly carried out under the conditions of fermentation boxes, fermentation rooms, fermentation vehicles, etc., and the temperature and relative humidity of the fermentation environment are partially regulated, but the oxygen concentration of the environment is not regulated and detected. In addition, the fermentation mode is static Fermentation, i.e. fermented leaves in a state of rest after being placed in the fermentation facility (only occasional turning to equalize leaf temperature)

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