Method for preparing fermented tea, fermented tea prepared by method, and application of fermented tea

Abstract

The invention provides a method for preparing fermented tea, the fermented tea prepared by the method, and an application of the fermented tea. The method comprises the following steps: (1) providingarxula adeninivorans / blastobotrys adeninivotans first-class strains, wherein the first-class strains are arxula adeninivorans / blastobotrys adeninivotans strains not subjected to culturing of tea leafculture mediums; (2) under the aseptic condition, inoculating sterilized tea leaf culture mediums for culturing with the arxula adeninivorans / blastobotrys adeninivotans first-class strains, and performing culturing so as to provide arxula adeninivorans / blastobotrys adeninivotans second-class strains; (3) being independent of step (1) and step (2) and not according to the order of the step (1) andthe step (2), moistening tea leaves with water until the water content of the moistened tea leaves is 41-55wt% based on dry weight of the tea leaves, and then performing disinfection so as to providethe tea leaf culture mediums for fermentation; and (4) under the aseptic condition, inoculating the tea leaf culture mediums for fermentation with the arxula adeninivorans / blastobotrys adeninivotans second-class strains, and performing fermentation and culturing at 37-43 DEG C for 15-25 days so as to obtain the fermented tea. Through adoption of the method disclosed by the invention, fermentationis stable and safe, the fermentation period is short, and substance transformation is sufficient.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing fermented tea, fermented tea prepared by the method and application thereof. Background technique [0002] The pile fermentation of fully fermented tea such as Yunnan Pu'er cooked tea, Hunan dark tea, Guangxi Liubao tea, etc. is inoculated naturally by the microorganisms that come with the raw tea and the microorganisms in the fermentation environment; there are many kinds of microorganisms involved in the fermentation process, which can be detected and separated. There are more than a hundred kinds of microorganisms, and there are too many ineffective bacteria; the temperature and humidity of the fermentation process are greatly affected by the environment, and it is difficult to control the fermentation conditions; ensure. For example, fermented tea such as Pu'er cooked tea has many health benefits, but none of them are obvious or unstable. The ...

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Problems solved by technology

[0002] The pile fermentation of fully fermented teas such as Yunnan Pu'er cooked tea, Hunan black tea, and Guangxi Liubao tea is all based on the natural inoculation of the microorganisms in the raw tea and the microorganisms in the fermentation environment; a variety of microorganisms participate in the fermentation process, which can be detected and separated. There are more than a hundred kinds of microorganisms, and there are too many ineffective bacteria; the temperature and humidity of the fermentation process are greatly affected by the environment, and it is difficult to control the fermentation conditions; the fermentation process is complicated, and it belongs to empirical fermentation, and the stability of tea quality is difficult ensure

For example, fermented tea such as Pu'er cooked tea has many health benefits, but none of them are obvious or unstable. The in-depth development of fermented tea requires a variety of fermented tea raw materials with stable ingredients and obvious efficacy characteristics

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