Dynamic fermentation method of black tea

A technology of dynamic fermentation and fermentation cylinder, applied in the direction of tea processing before extraction, can solve the problems of uneven fermentation, reduced production efficiency, and defects of fermentation evenness.

Pending Publication Date: 2020-05-15
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment provides a dynamic fermentation method for Gongfu black tea, comprising the following steps:

[0023] 1. Picking fresh leaves of tea trees: Yunnan big-leaf tea trees have one bud and one leaf, and one bud and two fresh leaves.

[0024] 2. Withering: Put the fresh leaves of the tea tree into the withering tank, the temperature of the withering air in the withering tank is 32°C, and stir once every 30 minutes for 4 hours.

[0025] 3. Kneading: put the moderately withered leaves into a kneading machine and knead, and the tissue damage rate of the kneaded leaves should reach 80%.

[0026] 4. Deblocking and screening: place the kneaded leaves on the deblocking sieving machine for deblocking and screening, the kneaded leaves that have not been kneaded into strips continue to knead, and the part kneaded into strips is dynamically fermented;

[0027] 5. Dynamic fermentation: evenly put the kneaded leaves into strips from the inlet (outlet) into a nearly ...

Embodiment 2

[0031] The present embodiment provides a dynamic fermentation method for Gongfu black tea, comprising the following steps:

[0032] 1. Picking fresh leaves of tea trees: Yunnan big-leaf tea trees have one bud and one leaf, and one bud and two fresh leaves.

[0033] 2. Withering: Put the fresh leaves of the tea tree into the withering tank, the temperature of the withering air in the withering tank is 33°C, and stir once every 30 minutes for 3 hours.

[0034] 3. Kneading: put the moderately withered leaves into a kneading machine and knead, and the tissue damage rate of the kneaded leaves should reach 80%.

[0035] 4. Deblocking and screening: place the kneaded leaves on the deblocking sieving machine for deblocking and screening, the kneaded leaves that have not been kneaded into strips continue to knead, and the part kneaded into strips is dynamically fermented;

[0036] 5. Dynamic fermentation: evenly put the kneaded leaves into strips from the inlet (outlet) into a nearly ...

Embodiment 3

[0040] The present embodiment provides a dynamic fermentation method for Gongfu black tea, comprising the following steps:

[0041] 1. Picking fresh leaves of tea trees: Yunnan big-leaf tea trees have one bud and one leaf, and one bud and two fresh leaves.

[0042] 2. Withering: Put the fresh leaves of the tea tree into the withering tank, the temperature of the withering air in the withering tank is 34°C, and stir once every 30 minutes for 3.5 hours.

[0043] 3. Kneading: put the moderately withered leaves into a kneading machine and knead, and the tissue damage rate of the kneaded leaves should reach 80%.

[0044] 4. Deblocking and screening: place the kneaded leaves on the deblocking sieving machine for deblocking and screening, the kneaded leaves that have not been kneaded into strips continue to knead, and the part kneaded into strips is dynamically fermented;

[0045] 5. Dynamic fermentation: evenly put the kneaded leaves into strips from the inlet (outlet) into a nearl...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/06A23F3/12
CPCA23F3/08A23F3/06A23F3/12
Inventor 高峻周文浩丁海琴刘颖周新孝黄申逵陈省忠李继传石海华周斌星方崇业周增志陈立佼吕才有何奇川张学军程云德
Owner YUNNAN AGRICULTURAL UNIVERSITY
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