Nitrogen-charging black tea fermenting method

A fermentation method and black tea technology are applied in the field of nitrogen-filled black tea fermentation and can solve problems such as difficult black tea

Inactive Publication Date: 2017-02-22
贵州黔茗茶业销售有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the current market demand puts forward more diversified requirements for the quality and style of black tea. During the critical stage of fermentation, black tea gradually presents different aroma characteristics of fragrance, flower, fruit and honey, and the whole process changes very rapidly. If the tea maker is slightly negligent, it will be difficult to produce black tea with the expected quality and style

Method used

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Examples

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Effect test

Embodiment 1

[0030] The nitrogen-filled black tea fermentation method of the present embodiment is carried out in a fermentation device, and the fermentation device includes a support, a fermenter 1, an air pipeline 2, a nitrogen pipeline 4, a nitrogen branch pipe 3 and a water mist nozzle; the fermenter 1 is rotatably connected to the support, The rotating shaft of the fermenter 1 is arranged in the horizontal direction. Both ends of the fermenter 1 are provided with an air inlet 11 and an air outlet 12, and the air pipe 2 is connected to the air inlet 11 through a rotary joint 5, and the middle part of the air pipe 2 is sunken inward to form a throat 21; the nitrogen branch pipe 3 is connected to the The throat 21 of the air pipeline 2 is also communicated with the air pipeline 2, and the nitrogen branch pipe 3 is provided with a throttle valve, which can change the nitrogen flow in the nitrogen branch pipe 3; the nitrogen pipeline 4 is connected to the end of the air pipeline 2 and It c...

Embodiment 2

[0042] When working, proceed as follows:

[0043] Step 1: preheating the temperature in the fermenter 1 to 22°C;

[0044] Step 2: then place 100 kg of black tea greens that are moderately withered and rolled in the fermenter 1, and the rotation frequency of the fermenter 1 is 0.5 r / min;

[0045] Step 3: Only the air pipe 2 and the water mist nozzle are used, the air humidity in the fermenter 1 is maintained at 95%, and the fermentation is carried out for 90 minutes. The temperature in the fermenter 1 is switched between 22° C. and 28° C. every 10 minutes.

[0046] Step 4: On the basis of Step 3, the temperature in the fermenter 1 is switched between 22° C. and 28° C. every 5 minutes.

[0047] In step 4, the tea leaves in the fermenter 1 are sampled every 5 minutes, the color and aroma of the tea leaves are compared, and brewing is carried out. This embodiment requires to obtain dense-flavor black tea.

[0048] Step 5: When the air is stopped, close the shut-off valve on the ...

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Abstract

The invention discloses a nitrogen-charging black tea fermenting method and relates to a tea production method. The method comprises five steps including a preparation stage, a green tea adding state, a fermentation stage, a nitrogen charging state and a fermentation stopping stage, wherein at the nitrogen charging stage, nitrogen is charged into a fermentation tank, so that the nitrogen content of the fermentation tank is gradually increased from 70% to 90%; at the fermentation stopping stage, tea in the fermentation tank is sampled once every 2-5 minutes, the color and the aroma of the tea are compared, and air introduction is stopped after the tea aroma meets the requirements. The content of nitrogen in the air can be increased and the oxygen content can be reduced through nitrogen charging, so that the fermentation time can be prolonged, and sampling analysis is facilitated.

Description

technical field [0001] The invention relates to a tea production method, in particular to a nitrogen-filled black tea fermentation method. Background technique [0002] In the process of tea fermentation, under the catalysis of polyphenol oxidase, tea polyphenols in tea leaves continuously react with oxygen to produce polyphenol oxides such as theaflavins and thearubigins, and the degree of fermentation of black tea is the key to determine the quality of black tea Factors, timely stop of fermentation can ensure the production of high-quality black tea. [0003] The degree of fermentation of black tea generally has four leaf images, and the tea maker determines the end time of black tea fermentation through the leaf images. However, the current market demand puts forward more diversified requirements for the quality and style of black tea. During the critical stage of fermentation, black tea gradually presents different aroma characteristics of fragrance, flower, fruit and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 魏矗巍杨家干
Owner 贵州黔茗茶业销售有限公司
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