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Fermented tea and preparing process and application thereof

A preparation process and technology for fermenting tea, applied in the field of deep processing of tea, can solve problems such as difference in production techniques, complex production process, unstable tea quality, etc., and achieve the effects of wide application range, complex process and various tea-making equipment.

Inactive Publication Date: 2016-09-28
JIANGSU MINGYUAN TEA TECH SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the production of existing tea leaves, except for green tea, which is non-fermented tea, black tea, green tea and black tea are all made into different teas due to different degrees of fermentation. The production process is complicated, and the quality of tea is not stable due to differences in production techniques and equipment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation technology of embodiment 1 fermented tea of ​​the present invention

[0025] A preparation process for fermented tea, comprising the following steps:

[0026] 1) Picking fresh leaves: Manually pick fresh and tender tea leaves without pests and diseases, and place the fresh leaves in a clean bamboo basket in a cool and ventilated place;

[0027] 2) Withering: put the fresh leaves in a temperature-controlled room to wither, the leaves are soft and the water loss rate reaches 30% as appropriate; the withering ambient temperature is 10° C., the ambient humidity is 20%, and the withering time is 12 hours.

[0028] 3) Kneading: Select the corresponding type of kneading machine according to the batch of fresh tea leaves. The kneading pressure should be light and heavy, and the time should be controlled within 1 hour.

[0029] 4) Fermentation: Put the fresh leaves finished in the rolling process on a drying rack with a bamboo plaque and place them in a temperat...

Embodiment 2

[0035] A preparation process for fermented tea, comprising the following steps:

[0036] 1) Picking fresh leaves: Manually pick fresh and tender tea leaves without pests and diseases, and place the fresh leaves in a clean bamboo basket in a cool and ventilated place;

[0037] 2) Withering: place the fresh leaves in a temperature-controlled room to wither. The leaf quality is soft and the water loss rate reaches 30%.

[0038] 3) Kneading: Select the corresponding type of kneading machine according to the batch of fresh tea leaves. The kneading pressure should be light and heavy, and the time should be controlled within 1.5 hours.

[0039] 4) Fermentation: put the fresh leaves finished in the kneading process with bamboo plaques on a drying rack and place them in a temperature-controlled room to ferment. It is appropriate to take the redness of the leaf quality to more than 90%; the fermentation environment temperature is 30°C, and the fermentation humidity is 95%. The fermenta...

Embodiment 3

[0045] A preparation process for fermented tea, comprising the following steps:

[0046] 1) Picking fresh leaves: Manually pick fresh and tender tea leaves without pests and diseases, and place the fresh leaves in a clean bamboo basket in a cool and ventilated place;

[0047] 2) Withering: put the fresh leaves in a temperature-controlled room to wither. The leaves are soft and the water loss rate reaches 30%.

[0048] 3) Kneading: Select the corresponding type of kneading machine according to the batch of fresh tea leaves, and the kneading pressure should be light to heavy, and the time should be controlled within 1.2 hours.

[0049] 4) Fermentation: put the fresh leaves finished in the kneading process on a drying rack with a bamboo plaque and place them in a temperature-controlled room for fermentation. It is appropriate to take the redness of the leaf quality to more than 90%; the fermentation environment temperature is 25°C, and the fermentation humidity is 90%. The ferme...

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PUM

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Abstract

The invention provides a fermented tea preparing process. The process comprises the steps of fresh leaf picking; deterioration; rolling; fermentation, wherein rolled fresh leaves are placed in bamboo baskets, then on an airing frame and finally in a temperature control chamber to be fermented till over 90% leaves become red; first drying, wherein properly fermented leaves are taken out and then put into a dryer instantly till leaves are tightly shrunk and water loss ratio reaches 70%; drying, wherein leaves subjected to first drying are cooled and then placed in the temperature control chamber to be dried till water loss ratio reaches 85% or more; re-drying and cooling, wherein dried leaves are put into the dryer to be dried again till water loss ratio reaches 90% or more, and then taken out of the dryer and placed in the temperature control chamber to be spread so as to be cooled; bagging and storage, wherein raw tea cooled to room temperature is bagged and stored at a shady and cool position, preferably in a fresh-keeping storehouse with temperature set to be 0-5 DEG C. The process is wide in application range and low in cost, and all materials are environmentally friendly and recyclable. The number of adopted processing devices is small, and preparation and operation are easy.

Description

technical field [0001] The invention belongs to the field of tea deep processing, in particular to a fermented tea and its preparation process and application. Background technique [0002] In the production of existing tea leaves, except for green tea, which is non-fermented tea, black tea, green tea and black tea are all made into different teas due to different degrees of fermentation. The production process is complicated, and the quality of tea is not stable due to differences in production techniques and equipment. . Contents of the invention [0003] Purpose of the invention: the first purpose of the present invention is to provide a fermented tea. The second object of the present invention is to provide a preparation method and application of fermented tea. The invention can effectively improve the product diversification of tea deep processing, effectively solve the resource utilization of tea, and increase the added value of tea products. [0004] Technical sc...

Claims

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Application Information

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IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 刘海洋徐金花左昆严成俊陆路
Owner JIANGSU MINGYUAN TEA TECH SCI