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Static fermenting technology for black tea

A technology of static fermentation and black tea, applied in the direction of tea treatment before extraction, can solve the problem that the black tea fermentation process cannot properly control the time length of aerobic fermentation and anaerobic fermentation, so as to promote the formation of black tea odor, and the smell is light. , The effect of natural and pure fragrance

Inactive Publication Date: 2017-08-08
贵州省余庆县凤香苑茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims at the above-mentioned technical problems, and provides a static fermentation process of black tea to solve the problem that the existing black tea fermentation process cannot properly control the time length of aerobic fermentation and anaerobic fermentation

Method used

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  • Static fermenting technology for black tea

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Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the static fermentation technology of black tea, comprises the following steps:

[0022] Step 1, prepare the fermentation tank, the middle part of the fermentation tank is provided with a water inlet and a water outlet, and the water outlet is located at the bottom of the fermentation tank; inject normal temperature clear water into the fermentation tank;

[0023] Step 2, prepare the fermentation box, which is made of wooden materials and prevent water seepage; the length of the fermentation box is 1.5m, the width is 1.0m, and the height is 0.3m;

[0024] Step 3, put 22kg of twisted tea leaves in each fermenter, and cover the top of the fermenter with moist white gauze;

[0025] Step 4, placing the fermentation box containing the tea leaves in the fermentation tank, making the fermentation box float on the clear water for 16 hours of fermentation, and keeping the clear water flowing at a constant speed during the fermentation process.

Embodiment 2

[0026] Embodiment 2: the static fermentation technology of black tea, comprises the following steps:

[0027] Step 1, prepare the fermentation tank, the middle part of the fermentation tank is provided with a water inlet and a water outlet, and the water outlet is located at the bottom of the fermentation tank; inject normal temperature clear water into the fermentation tank;

[0028] Step 2, prepare the fermentation box, the fermentation box is made of wooden materials, and water seepage should be prevented; the length of the fermentation box is 1.2m, the width is 0.8m, and the height is 0.4m;

[0029] Step 3, put 20kg of twisted tea leaves in each fermenter, and cover the top of the fermenter with moist white gauze;

[0030] Step 4: Put the fermentation box containing the tea leaves in the fermentation tank, make the fermentation box float on the clear water to ferment for 18 hours, and keep the clear water flowing at a constant speed during the fermentation process.

Embodiment 3

[0031] Embodiment 3: the static fermentation technology of black tea, comprises the following steps:

[0032] Step 1, prepare the fermentation tank, the middle part of the fermentation tank is provided with a water inlet and a water outlet, and the water outlet is located at the bottom of the fermentation tank; inject normal temperature clear water into the fermentation tank;

[0033] Step 2, prepare the fermentation box, the fermentation box is made of wooden materials, and water seepage should be prevented; the length of the fermentation box is 1.2-m, the width is 1.0m, and the height is 0.4m;

[0034] Step 3, put 21kg of twisted tea leaves in each fermenter, and cover the top of the fermenter with moist white gauze;

[0035] Step 4, placing the fermentation box containing the tea leaves in the fermentation tank, making the fermentation box float on the clear water for 20 hours of fermentation, and keeping the clear water flowing at a constant speed during the fermentation p...

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Abstract

The invention discloses a static fermenting technology for black tea in the technical field of tea processing. The static fermenting technology comprises the steps: putting rolled black tea into fermenting boxes made of a wood material in a fermenting tank with a water inlet and a water outlet, wherein length of each fermenting box is 1.2 to 1.5m, width is 0.8 to 1.0m, and height is 0.3 to 0.4m; putting 20 to 22kg of rolled tea into each fermenting box and covering the top of each fermenting box through moistened white gauge; then putting the fermenting boxes where tea is filled into the fermenting tank, floating the fermenting boxes on clean water to ferment for 16 to 20h and keeping the clean water to flow at constant speed in a fermenting process. When the static fermenting technology disclosed by the scheme of the invention is utilized to statically fermenting the black tea, fermenting conditions are certain, and aerobic fermenting and anaerobic fermenting time is strictly controlled in a natural state; the obtained black tea has long and strong fragrance, bright liquid color and fresh red infused leaf.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a static fermentation process of black tea. Background technique [0002] Black tea is one of the six major teas in my country. At the same time, my country is also the birthplace of black tea. High-quality black tea should have the characteristics of bright red soup, mellow taste, and pure and long aroma. Modern studies have shown that black tea contains a large amount of phenolic substances, which have the functions of anti-oxidation, lowering blood lipids, inhibiting arteriosclerosis, enhancing capillary function, and anti-mutation, so regular drinking of black tea is beneficial to human health. Drinking black tea can also increase the content of vitamin B1 in the liver, which means that regular drinking of black tea can help promote the secretion of enzymes in the liver, help the normal operation of liver cells, and reduce the metabolic burden of liver cells. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 骆地刚
Owner 贵州省余庆县凤香苑茶业有限责任公司
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