Nitrogen-charging black tea fermenting method

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...

AI Technical Summary

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

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