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Fermentation technology of black tea

A fermentation process and technology of black tea, applied in tea treatment before extraction, etc., can solve problems such as little effect and insufficient quality of black tea

Inactive Publication Date: 2016-12-07
贵州贵茶(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, when black tea is fermented, it is only controlled by controlling process parameters such as time and temperature. Although it can reduce the bitterness and astringency, the effect is very small.
The quality of the made black tea is not good enough

Method used

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  • Fermentation technology of black tea
  • Fermentation technology of black tea
  • Fermentation technology of black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A fermentation process of black tea: select fresh leaves with one bud and one leaf or one bud and two leaves, and carry out withering, rolling and deblocking treatment; feed oxygen into the fermentation room, the oxygen concentration is controlled at 480000ppm, and the temperature in the fermentation room is 25-30 ℃, humidity is 80-90%, according to the mass ratio of rolling leaves and fermented liquid is 100:0.0025, spray the fermented liquid on the rolled leaves, mix well, ferment until there is apple fragrance, take it out, and dry it; the fermented liquid is composed of pectin Mix 10kg of enzyme, 25kg of distiller's grain yellow water, 2kg of lactic acid, 2kg of potassium carbonate, 2kg of sodium carbonate and 55kg of water.

Embodiment 2

[0069] A fermentation process of black tea: select fresh leaves with one bud and one leaf or one bud and two leaves, carry out withering, rolling and deblocking treatment; feed oxygen into the fermentation room, the oxygen concentration is controlled at 500000pp, and the temperature in the fermentation room is 25-30 ℃, humidity is 80-90%, according to the mass ratio of rolling leaves and fermented liquid is 100:0.001, spray the fermented liquid on the rolled leaves, mix well, ferment until there is apple fragrance, take it out, and dry it; the fermented liquid is composed of pectin Mix 20kg of enzyme, 40kg of distiller's grain yellow water, 5kg of lactic acid, 5kg of potassium carbonate, 5kg of sodium carbonate and 65kg of water.

Embodiment 3

[0071]A fermentation process of black tea: select fresh leaves with one bud and one leaf or one bud and two leaves, and carry out withering, rolling and deblocking treatment; feed oxygen into the fermentation room, the oxygen concentration is controlled at 420000ppm, and the temperature in the fermentation room is 25-30 ℃, humidity is 80-90%, according to the mass ratio of rolling leaves and fermented liquid is 100:0.005, spray the fermented liquid on the rolled leaves, mix well, ferment until there is apple fragrance, take it out, and dry it; the fermented liquid is composed of pectin Mix 1kg of enzyme, 10kg of distiller's grain yellow water, 0.5kg of lactic acid, 0.5kg of potassium carbonate, 0.5kg of sodium carbonate and 45kg of water.

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Abstract

The invention discloses a fermentation technology of black tea. The technology comprises the steps that fresh leaves are subjected to withering treatment, rolling treatment and deblocking treatment and then put into a fermentation chamber to be fermented. According to the technology, substances such as tea polyphenol are fully degraded in the processing process, and therefore the made black tea has no bitter and astringent taste and has the quality characteristics of being ruddy in color and luster, high and refreshing in aroma, red bright in soup color, mellow in taste and red bright in infused leaf.

Description

technical field [0001] The invention relates to a fermentation process of black tea, in particular to a fermentation process of black tea with good quality. Background technique [0002] Black tea is a fully fermented tea, which is made from the young buds and leaves of tea trees through withering, rolling (or kneading and cutting), fermentation, and drying. The common feature is "red soup and red leaves". The more representative black teas in my country include: Keemun black tea known as the "hero among teas", Yunnan black tea known as the "star of teas", and Yingde black tea known as the "rising star". Red has the characteristics of mildness, health, stomach, and beauty. It is suitable for drinking by most people. It is welcomed by many middle-aged and elderly people and high-end people. It is a big tea with the largest number of people in the world and the most special form of drinking. kind. In recent years, new craft black teas represented by lightly fermented black ...

Claims

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Application Information

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IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 王晓春姜娅张祎鲁
Owner 贵州贵茶(集团)有限公司
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