Tea leaf fermentation process formula

Abstract

The invention belongs to the technical field of tea leaf processing, and particularly discloses a tea leaf fermentation process. The tea leaf fermentation process formula comprises the following steps: (1) pretreatment; (2) twisting: adding starch of which the weight accounts for 2-3% of the weight of tea leaves in the tea leaves added in step (1), rubbing and twisting the tea leaves, after twisting the tea leaves for 0.2-0.3 h, adding starch of which the weight accounts for 2-3% of the weight of the tea leaves, and keeping twisting for 0.6-0.9 h; (3) steaming; (4) inoculation; (5) pressurization; and (6) fermentation: fermenting the tea leaves for 4-5 h in a fermentation chamber of which the temperature is 25-28 DEG C and the relative humidity is 92-96%, and stirring the tea leaves once or twice in a fermentation process. When the tea leaves are fermented by the tea leaf fermenting process, negative effects of harmful microorganisms to the quality of the tea leaves in a fermentation process can be inhibited, moreover, the tea leaves fermented by the process is unique in taste, the bitter taste is greatly reduced, the taste is greatly improved, and if a person drinks the tea for along time, health of the user is facilitated.

Description

technical field [0001] A tea fermentation process formula, the invention belongs to the technical field of tea processing, in particular to a tea fermentation process. Background technique [0002] Tea is a traditional beverage raw material with a broad mass base. Tea leaves are processed from the tender buds of the fresh tea tree that are picked raw. Tea is one of the world's three major beverages and is known as the "Emperor of Oriental beverages". After analysis, tea contains caffeine, tannin, tea polyphenols, protein, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oil, enzymes, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 ingredients such as salt and trace elements. Therefore, tea has a wide range of effects, such as clearing the head, refreshing the mind, relieving polydipsia, urinating, eliminating food accumulation, and detoxifying. It is used for wind-heat attack, dizziness, dizziness, excessive thirst due...

AI Technical Summary

Problems solved by technology

Since the fermentation of traditional black tea is generally carried out by the microorganisms that come with the tea leaves, in order to make the fermentation of black tea go smoothly, the previous withering and rolling processes need to spend a lot of time to prepare materials for fermentation, which makes black tea processing take a long time and low production efficiency

[0004] Moreover, with the improvement of people's quality of life, the trend of diet is gradually developing towards naturalization, health care, convenience, safety, and flavor. The black tea produced by traditional processing technology contains a strong bitter taste that affects the mouthfeel. Characteristics have become the main obstacle to the continued expansion of the black tea market

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