Static fermentation process for dark tea

Abstract

The invention discloses a static fermentation process for dark tea. The static fermentation process comprises the following steps of (1) extracting capsaicin: (1A) preparing materials: preparing Guizhou red peppers as raw materials; (1B) performing drying; (1C) performing crushing; and (1D) performing extraction: mixing red pepper powder with a leaching solution to obtain a mixture, putting the mixture in a thermostatic waterbath pot of 50 DEG C for leaching for 60min, continuously performing stirring during leaching, then performing filtering with a dual filter paper to obtain a solution I, and putting a recovered solvent into the solution I, and performing concentration so as to obtain the capsaicine; (2) selecting materials; (3) performing rolling; (4) performing muffling in a piling manner: spreading a wet cotton cloth on the floor of a fermentation room, putting rolled leaves on the wet cotton cloth, and performing piling until the pile height is 65-70cm; and(5) performing drying: controlling the drying temperature to be 112-115 DEG C until the water content of dried tea leaves is reduced to be 30%. Black tea is used as a raw material for processing the dark tea, so that the quality achieves or exceeds requirements for the quality of conventional dark tea, also a fixation working procedure is omitted, and the pile fermentation time and the processing cycle of the dark tea are shortened, so that the production cost is reduced, and the whole benefits of dark tea industry can be increased.

Description

technical field [0001] The invention relates to the field of tea processing technology, in particular to a dark tea static fermentation technology. Background technique [0002] Dark tea is one of the six major tea categories including black tea, black tea, white tea, green tea, dark tea and yellow tea, and it is also a major tea category unique to my country. Because black tea has the effects of quenching thirst, anti-radiation, anti-cancer, anti-cancer, helping sober up, inhibiting digestion, losing weight, delaying aging, and lowering cholesterol. However, the production cycle of dark tea, especially the fermentation process, is very long, so how to shorten the processing time, improve product quality, and increase the output of dark tea has become a major problem that plagues many dark tea manufacturers. [0003] At present, the mainstream production process of black tea mainly includes: greening, kneading, heaping, drying 1, steaming, pressing, fermentation, drying 2, ...

AI Technical Summary

Problems solved by technology

At present, the process parameters of these traditional mainstream processes are basically controlled by the experience and eyesight of tea masters, and the quality of tea is determined by the eyesight and experience of tea masters. Then this kind of production process parameters are unstable and prone to errors. The experience and level requirements are also very high, which actually seriously restricts the technological development of dark tea, and will be very unfavorable to the quality optimization of dark tea.

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