Dynamic fermentation method of black tea

Abstract

The invention provides a dynamic fermentation method of Congou black tea. The method comprises the following steps: picking of fresh tea tree leaves; withering: putting the fresh tea tree leaves intoa withering slot, and carrying out moderate withering; twisting: putting the moderately withered leaves into a twisting machine, andcarrying out twisting until the breakage rate of tissues in the twisted leaves reaches to 80%; deblocking and sieving: putting the twisted leaves on a deblocking-sieving machine, carrying out deblocking and sieving, continuing to twist the leaves which are not twistedinto strips, and carrying out dynamic fermentation on the leaves which are twisted into strips; dynamic fermentation: putting the leaves which are twisted into strips into a transversely arranged nearly-cylindrical fermentation cylinder produced from ventilated cotton cloth, and enabling the fermentation cylinder to continuously roll for dynamic fermentation; drying: drying the moderately fermented leaves twice by virtue of a tea leaf drying machine; and binning: binning the dried Congou black tea for storage. According to the dynamic fermentation method, a uniform variation effect can be achieved through dynamic fermentation, and the fermentation progress of the black tea can be enhanced to a certain extent, so that the production efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of black tea production, in particular to a method for dynamic fermentation of black tea. Background technique [0002] Gongfu black tea is made from the fresh leaves of tea tree through withering, rolling, fermenting, drying and other processes. , The quality characteristics of the leaf bottom are evenly red, and it is deeply loved by consumers. Fermentation is a key process in the production and quality of Gongfu black tea. The "fermentation" in the production process of Gongfu black tea is neither microbial fermentation nor pure chemical change, but depends on the enzymatic oxidation of endogenous enzymes in fresh leaves. Substances based on phenolic compounds can contact with endogenous enzymes (polyphenol oxidase), causing enzymatic oxidation and polymerization of polyphenolic compounds to form colored substances such as theaflavins and thearubigins; at the same time, occasionally A series of chemica...

AI Technical Summary

Problems solved by technology

Although such fermentation method and process can effectively control the temperature, humidity and ventilation (oxygen) conditions required for fermentation, there are defects in satisfying the uniformity of fermentation.

Because the fermented leaves are all still in the fermentation box (frame), the contact with the air is not consistent, and it is easy to cause uneven fermentation and reduce the quality.

Although manual mixing can make the fermented leaves change evenly to a certain extent, it will reduce production efficiency