Secondary fermentation method of black tea and fermentation house used thereby

A technology for secondary fermentation and fermentation room, applied in the field of dark tea fermentation process and its equipment, can solve the problems of complex process and high production cost, and achieve the effects of good fermentation synchronization, low production cost and uniform fermentation

Pending Publication Date: 2017-10-24
湖南清山月茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can make the alcoholization effect of tea raw materials consistent, it needs to carry out repeated cold and hot fermentation, the process is complicated, and the production cost is high.

Method used

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  • Secondary fermentation method of black tea and fermentation house used thereby
  • Secondary fermentation method of black tea and fermentation house used thereby
  • Secondary fermentation method of black tea and fermentation house used thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: black tea secondary fermentation method, adopts the following steps:

[0037] a. Material preparation: According to the product’s requirements for raw materials, prepare raw tea materials;

[0038] b. Entering the room: spread the raw tea raw material 17 in step a to the fermentation room 15 where the bottom can be evenly ventilated with steam;

[0039] c. Steaming: evenly spread steam from the bottom of the tea raw materials spread in the fermentation room for 15 miles. When steaming until the top layer of tea is softened, it can be squeezed by hand, then turn off the steam and stop steaming;

[0040] d. Fermentation: After the steaming is completed, it should be piled up for 8-24 hours;

[0041] e. Deblocking: use manual or deblocking machine to deblock the fermented tea leaves into loose tea;

[0042] f. drying: drying the tealeaves after the above-mentioned unblocking to a water content of 13% for subsequent use.

Embodiment 2

[0043] Embodiment 2: black tea secondary fermentation method, adopts the following steps:

[0044] a. Material preparation: According to the product’s requirements for raw materials, prepare raw tea materials;

[0045] b. Entering the room: spread the tea raw material 17 of step a into the fermentation room 15 where the bottom can be evenly ventilated with steam.

[0046] c. Steaming: evenly spread steam from the bottom to the raw tea raw materials that are evenly spread in the fermentation room. The temperature of the steam is 100°C and steamed for 10 hours;

[0047] d. Fermentation: After the steaming is completed, it should be stacked for 23 hours without any change;

[0048] e. Deblocking: use manual or deblocking machine to deblock the fermented tea leaves into loose tea;

[0049] f. drying: drying the tealeaves after the above-mentioned unblocking to a water content of 12% for subsequent use.

Embodiment 3

[0050] Embodiment 3: black tea secondary fermentation method, adopts the following steps:

[0051] a. Material preparation: According to the product’s requirements for raw materials, prepare raw tea materials;

[0052] b. Entering the room: the raw tea raw materials of step a are all spread to the fermentation room 15 where the bottom can evenly pass through the steam, the thickness h of the uniform spread is 1.8m, and the natural fiber cloth 16 is covered on the tea.

[0053] c. Steaming: evenly spread steam from the bottom to the raw tea raw materials spread in the fermentation room, the temperature of the steam is 130°C, and steam for 5 hours;

[0054] d. Fermentation: After the steaming is completed, it should be piled up for 9 hours without any change;

[0055] e. Deblocking: use manual or deblocking machine to deblock the fermented tea leaves into loose tea;

[0056] f. drying: drying the tealeaves after the above-mentioned unblocking to a water content of 10% for subs...

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Abstract

The invention relates to a fermentation process and apparatus of black tea, in particular to a secondary fermentation method of black tea and a fermentation house used thereby. The method includes: spreading crude tea evenly in the fermentation house the bottom of which allows uniform introduction of steam; introducing steam evenly to the bottom of the crude tea spread evenly in the fermentation house so as to perform steaming until the uppermost layer of tea softens and may not be pinched apart by hand; after steaming, piling in the integrity for 8-24 hours, loosening, and drying. The fermentation house comprises a frame that is provided with walls, a plurality of steam pipes are arranged evenly at the bottom of the frame in parallel and are evenly provided with steam holes, and a breathable pad is arranged on the steam pipes. The secondary fermentation method of black tea and the fermentation house have the advantages that fermentation quantity is high, about 1 ton of tea leaves can be fermented at a time, fermentation is well synchronous, no time differences occur, fermentation can be finished at a time with no need for pile fermentation in halfway, the fermentation is uniform, mellowing effect is good, the finished black tea can be 1-2 higher in grade, the method is simple to perform, and the production cost is low.

Description

technical field [0001] The invention relates to a fermentation process and equipment for dark tea. Background technique [0002] During the preparation process of dark tea products, the raw materials of dark tea are subjected to secondary fermentation. The existing secondary fermentation technology is to steam the black hair tea in a wooden steamer until soft, and then carry out pile fermentation. This most primitive method has low steam temperature, long steaming time, excessive moisture content of tea leaves, uneven fermentation, and poor alcoholization effect. Now there is a barrel-type fermentation machine, that is, a barrel-type steamer. The tea raw material enters from one end of the barrel-type steamer, and after steaming softly, it is extruded from the other end, and then fermented. Although this method can accurately control its moisture content, the steaming time is very short, only a few seconds to a dozen seconds, and it is only a rapid high-temperature sterili...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 李巧贺鹏俞志红李年喜李亮
Owner 湖南清山月茶业有限公司
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