Whole-course non-toppling Pu'er tea fermentation process

Abstract

The invention discloses a whole-course non-toppling Pu'er tea fermentation process, which comprises the following steps: carrying out water wetting treatment on pretreated sun-dried raw tea in an automatic rehydration device, sub-packaging the sun-dried raw tea into standard quantitative fermentation bottles with air holes, carrying out fermentation treatment by virtue of endogenous florae of teaand natural florae in a network fermentation environment, carrying out sufficient fermentation on the sun-dried raw tea in a fermentation bottle in sequence at a normal-temperature bacterium culture stage, a temperature-controlled fermentation stage and a normal-temperature aging stage, discharging the fermented tea leaves from the fermentation bottle, and drying to obtain the fermented Pu'er tea.Independent and relatively closed air-permeable fermentation bottles are adopted for sub-packaging sun-dried raw tea, one-time feeding and one-time discharging are performed in the whole process of the fermentation bottle, no material is discharged or turned over in the whole fermentation process, the problems that microbial spores are sharply increased due to pile turning, fermented materials are dyed, musty, large in material loss and turbid in soup are solved, the product quality is similar to that of traditional Pu'er ripe tea by 90%, the taste is sweeter and mellower than that of the traditional Pu'er ripe tea, and the soup color is brighter than that of the traditional Pu'er ripe tea.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a process for fermenting Pu-erh tea without pouring materials throughout the process. Background technique [0002] Pu-erh ripe tea is a kind of Pu-erh ripe tea loose tea that is dried and refined by the large-leaf sun-dried green tea, fermented by tidal water, and then refined. The cold-water fermentation process of Pu-erh ripe tea is a common process for making Pu-erh ripe tea since the 1970s. Technology; Pu’er cooked tea fermentation technology is essentially a process of Pu’er tea being replaced and metabolized by microbial flora in an environment with a certain temperature, humidity and oxygen content to convert substances and energy. [0003] The traditional Pu-erh cooked tea fermentation technology is still a natural and open method based on human experience control, and it depends on the local climate and environment to comprehensively judge the fermentation process. An empi...

AI Technical Summary

Problems solved by technology

[0005] The open feature of the traditional pile fermentation, in the production process, it is easy to introduce foreign non-tea foreign matter, and it will also cause the entry of harmful bacteria that survive in some special environments, and the risk of food safety is relatively large. Due to the open environment, It is difficult to trace the source and prevent it. Therefore, a relatively closed and controllable environment is needed to ensure the hygienic conditions of food production and a preventable and good production environment.

[0006] Due to the large volume of the traditional heap fermentation, the air permeability in the heap is poor during the fermentation process, resulting in the phenomenon of heavy taste and turbid soup color of the new material heap. Generally, the materials after traditional fermented heap fermentation need to be stored for 3-6 months to remove the fermentation. Heaping the flavor and making the soup brighter, which also delays the fermentation cycle and puts pressure on storage and turnover. Therefore, it is urgent to find a technology that can quickly dissipate the pile of flavor and accelerate the brightening of the soup.

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