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A technology of secondary fermentation and Liubao tea, which is applied in the direction of tea treatment before extraction, can solve the problems of affecting the quality of tea, uneven and insufficient fermentation, and long fermentation period, so as to shorten the fermentation time, shorten the fermentation time, Uniform and full effect of fermentation
Inactive Publication Date: 2016-08-03
WUZHOU ZHONGMING TEA IND CO LTD
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[0003] The problem to be solved by the present invention is to provide a secondary fermentation method of Liubao tea to solve the problems of the existing Liubao tea primary fermentation process with long fermentation period, uneven and insufficient fermentation, and affecting the quality of finished tea
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Embodiment 1
[0023] The secondary fermentation method of Liubao tea includes the following steps in sequence: picking tea, killing greens, rolling, fermenting, drying, sieving, blending, stacking, drying, steaming tea, extruding, secondary fermentation, and aging;
[0024] Described fermentation comprises the following steps:
[0025] A. Put the tea leaves into the tea tube 1 of the tea fermentation device, close the cover 9, connect the fermented liquid tube and the compressed air tube through the three-way joint at the opening of the tea tube 1; Inject compressed air and fermented liquid, the rotating speed of water tray 7 is 2800 rev / s, disconnect electromagnet 4 power supply after 10 minutes, stop spraying compressed air and fermented liquid, after 5 hours, electromagnet 4 is energized and compressed air is connected for 10 minutes, The compressed air stops, and the rotating speed of the water tray 7 is connected to the fermentation broth for 10 minutes at 3000 rpm, and then stopped fo...
Embodiment 2
[0030] The secondary fermentation method of the present Liubao tea comprises the following steps in sequence: tea picking, degreening, rolling, stacking, drying, sieving, blending, stacking, drying, tea steaming, extrusion, cooling and aging.
[0031] Described fermentation comprises the following steps:
[0032] A. Put the tea leaves into the tea tube of the tea fermentation device, close the cover, connect the fermented liquid tube and the compressed air tube through the three-way joint at the opening of the tea tube; A. B, connect the electromagnet to the power supply, and connect the compressed air and Fermentation liquid, the speed of the water pan is 2700 rpm. After 10 minutes, disconnect the electromagnet power supply, stop spraying compressed air and fermentation liquid, and after 5 hours, the electromagnet is energized and the compressed air is connected for 10 minutes. The compressed air stops and the water pan rotates. Insert the fermentation broth at 2700 rpm for 1...
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Abstract
The invention discloses a two-time fermentation method for Liupao tea.The method sequentially comprises the following steps of tea picking, fixation, rolling, fermenting, drying, sieving, blending, pile fermentation, drying, tea steaming, extrusion and secondary fermentation and aging; the fermenting step comprises the process of conducting fermentation through a tea leaf fermentation device; the secondary fermentation step comprises the processes that well-steamed Liupao tea leaves are put into the tea leaf fermentation device for fermentation, standing is conducted for 24 h, the treated tea leaves are pressed into tea blocks, the tea blocks are packed with sticky rice paper, and then the packed tea blocks are put into a basket sprayed with fermentation liquid; the tea leaf fermentation device comprises a tea barrel, a pair of electromagnets which are opposite in magnetic pole direction are arranged between the inner wall of a tea barrel groove and the portions outside protrusions of a liquid inlet pipe, and the liquid inlet pipe is provided with a circular water tray and multiple spray heads.According to the two-time fermentation method for the Liupao tea, the problems that for an existing one-time fermentation technology of the Liupao tea, the fermentation period is long, fermentation is nonuniform and insufficient, and the quality of finished tea is affected can be solved.
Description
technical field [0001] The invention relates to the technical field of tea processing, in particular to a secondary fermentation method for preparing Liubao tea. Background technique [0002] Liubao tea is a kind of black tea. It is named for its origin in Liubao Township, Cangwu County, Wuzhou City, and is listed as one of the national famous teas for its special betel nut fragrance. The existing Liubao tea fermentation method is generally stacked on an open field, sprinkled with some water to carry out normal temperature fermentation, during the fermentation process, the tea leaves need to be turned every day, and then sprinkled and stacked. This kind of fermentation method cannot be watered and turned over at any time, so the fermentation is uneven. To fully and evenly ferment, it needs to turn over and sprinkle the tea pile for a long time, and prolong the fermentation time. The labor intensity is also relatively large, and the fermented Maocha is of poor quality. In t...
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Application Information
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