Novel homogeneous tea fermentation method
By using a closed fermentation chamber that automatically controls temperature and humidity during tea fermentation, the problem of unstable fermentation flavor of traditional Pu'er tea is solved, the uniformity of temperature and moisture content during tea fermentation is achieved, and the fermentation efficiency and flavor stability are improved.
Patent Information
- Application Number
- CN202411504546.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-26
- Publication Date
- 2025-02-25
AI Technical Summary
The traditional Pu'er tea fermentation method leads to unstable fermentation flavor of tea, mainly due to inconsistent temperature and moisture content in the internal temperature of the fermented pile.
The closed fermentation chamber that can automatically control temperature and humidity is adopted. The tea absorbs water evenly by spraying and stirring, and the water content of the tea is controlled at 25∽50%. The air circulation is ensured through a multi-layer mesh shelf shelf and hollow fermentation container to achieve uniform control of temperature and moisture content.
The uniformity of temperature and water content during the fermentation process of tea is achieved, the stability of fermentation flavor is improved, the fermentation time is shortened, the fermentation efficiency of tea is significantly improved, and the content of caffeine, oxalic acid and tannin is reduced, which is suitable for everyone to drink.
Smart Images
Figure CN119498419A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of tea fermentation, in particular to a novel homogeneous tea fermentation method. Background Art
[0002] Traditional Pu'er ripe tea is fermented in the form of pile fermentation. When fermenting in the form of pile fermentation, it is inevitable that different parts of the pile will have different temperatures and water contents. The temperature in the middle of a typical Pu'er tea pile can reach 70°C, while the temperature at the bottom and top is only 40-50°C. The bottom of the pile is easily squeezed by gravity and becomes "old tea leaves". Different temperatures and water contents in the pile lead to different microbial flora, and ultimately different flavors of the fermented products. Although the pile is turned during the fermentation process, the difference in temperature and water content is the main reason for the unstable flavor of Pu'er tea fermentation.
[0003] The consistency of temperature and moisture content in various parts of the pile during the fermentation process is a prerequisite for obtaining a stable fermentation flavor. Therefore, it is necessary to develop new tea fermentation technologies to overcome the shortcomings of traditional methods. Summary of the invention
[0004] The object of the present invention is to provide a novel homogeneous tea fermentation method to solve the problem of poor consistency of tea fermentation flavor after fermentation in the existing tea fermentation method mentioned in the background technology.
[0005] To this end, the present invention provides a novel homogeneous tea fermentation method, comprising the following steps:
[0006] Step 1: Using the insulation board as the base material, build a closed fermentation room that can automatically control temperature and humidity, and place a multi-layer mesh shelf rack inside the fermentation room to place containers for fermenting tea leaves;
[0007] Step 2: Add water to the tea leaves to be fermented by spraying, stir the tea leaves continuously during the water addition process to make the tea leaves absorb water evenly, and use a moisture meter to measure the water content of the tea leaves to control the water content of the tea leaves to be between 25% and 50%.
[0008] Step 3: Choose a hollow basket with air permeable sides and bottom for fermentation container, and place the tea leaves after adding water in the fermentation container. The thickness of the tea leaves should be kept at 15-20 cm.
[0009] Step 4: Place the fermentation containers containing tea leaves side by side on the shelf, and control the distance between the upper and lower fermentation containers to be 5-10 cm to ensure air circulation;
[0010] Step 5: During the fermentation start-up phase, the temperature of the fermentation chamber is first raised and maintained above 30°C, and the duration of heated fermentation is controlled within 2 days;
[0011] Step 6: After 2 days of heating and fermentation, stop heating, and measure the moisture content of the tea leaves every day starting from the 3rd day. When the moisture content of the tea leaves is lower than 18%, turn the tea leaves over and add water to control the moisture content of the tea leaves after adding water to be between 25% and 50%.
[0012] Step 7: Control the fermentation time of tea leaves to 5-15 days, and stop fermentation after the fermentation period expires;
[0013] Step 8: Take out the fermented tea leaves and perform post-processing on the fermented tea leaves, generally by high-temperature drying and sterilization or vacuum storage.
[0014] Preferably, the fermentation chamber is equipped with a circulating fan, and has a fresh air inlet and an exhaust gas outlet. Sensors for monitoring temperature, humidity, carbon dioxide and ammonia concentrations are installed on the inner wall of the fermentation chamber to control the temperature and humidity as well as the carbon dioxide and ammonia concentrations in the fermentation chamber. A heating device is installed in the fermentation chamber. A multi-layer mesh shelf rack is placed in the fermentation chamber to place hollow baskets for fermentation.
[0015] Preferably, the fermentation container can be any one of a stainless steel mesh frame, a porous plastic frame or a bamboo basket.
[0016] Preferably, in step 5, the heating system of the fermentation chamber is turned off after 2 days of fermentation, and the heat generated during the fermentation of tea leaves is used to maintain the fermentation process. The temperature of the fermentation chamber can generally reach 45-60°C, and the relative humidity in the fermentation chamber is maintained above 80%.
[0017] Preferably, the upper limit of the amount of fermented tea leaves per cubic meter of space in the fermentation chamber is 35 kilograms by volume. During the fermentation period, the carbon dioxide content in the fermentation chamber is controlled below 5000 ppm, and the ammonia content in the fermentation chamber is controlled below 250 ppm. When the content exceeds the standard, the fresh air system is automatically started to replenish air, and the relative humidity in the fermentation chamber is maintained by an ultrasonic atomizer.
[0018] Preferably, in step six, the water replenishment frequency of the tea leaves is controlled within 1 to 3 times during the entire fermentation period.
[0019] Preferably, in step eight, the fermented tea leaves can be sterilized by high temperature drying or stored in a vacuum.
[0020] Preferably, during the water-adding process of the tea leaves, the water content of the tea leaves pile is controlled to be 40%, and during the fermentation process of the tea leaves, when a second water replenishment is required, the water content of the tea leaves pile is controlled to be 35%.
[0021] The novel homogeneous tea fermentation method proposed by the present invention has the following beneficial effects:
[0022] 1. The homogeneous tea fermentation method can maintain the uniformity of temperature and water content in all parts of the tea pile, and maintain good repeatability throughout the fermentation process. The taste of the fermented tea is highly stable and has a unique fungus aroma;
[0023] 2. It can greatly shorten the fermentation time and significantly improve the fermentation efficiency of tea. The shortest fermentation time can be shortened to about 10 days (while the traditional fermentation method takes about 2 months), and it can be produced in factories;
[0024] 3. The cell wall permeability of fermented tea is high, the content can be leached quickly and can be leached at low temperature. The active polysaccharide content is high, which is more than 5 times that of ordinary Pu'er cooked tea.
[0025] 4. The problem that high concentration of caffeine in tea is unfriendly to children, pregnant women and people with stomach diseases is solved. This homogeneous fermentation method is conducive to the accelerated degradation of caffeine, oxalic acid and tannins, and can stably obtain fermented ripe tea with low caffeine, low oxalic acid and low tannins, which is suitable for everyone to drink.
[0026] 5. This homogeneous fermentation method is particularly suitable for the preparation of fresh tea, and is also suitable for the fermentation of Chinese herbal medicines other than tea. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 This is a tea fermentation flow chart of the present invention;
[0028] Figure 2 It is a model diagram of a fermentation chamber of the present invention. DETAILED DESCRIPTION
[0029] The technical solution of the present invention is described in detail below through specific embodiments.
[0030] Example:
[0031] See also Figure 1-2 The present invention provides a novel homogeneous tea fermentation method, comprising the following steps: Step 1, using a heat preservation board as a substrate, building a closed fermentation room capable of automatically controlling temperature and humidity, and placing a multi-layer mesh shelf rack in the fermentation room for placing tea leaves;
[0032] Step 2: Add water to the tea leaves to be fermented by spraying, stir the tea leaves continuously during the water addition process to make the tea leaves absorb water evenly, and use a moisture meter to measure the water content of the tea leaves to control the water content of the tea leaves within 25-50%;
[0033] Step 3: Choose a hollow container with air permeable sides and bottom, and place the tea leaves after adding water in the fermentation container. The thickness of the tea leaves should be kept at 15-20cm.
[0034] Step 4: Place the fermentation container containing tea leaves flat on the multi-layer mesh shelf in the fermentation room, and control the distance between the upper and lower fermentation containers to 5-10 cm to ensure air circulation;
[0035] Step 5: When fermentation starts, first heat up the fermentation room and maintain the temperature above 30°C. After 2 days of heating fermentation, turn off the heating system and use the heat generated by the tea leaves to maintain the fermentation. The temperature of the fermentation room can generally reach 45-60°C. During this period, an ultrasonic atomizer is used to maintain the relative humidity in the fermentation room above 80%.
[0036] Step 6: Starting from the third day of fermentation, measure the moisture content of the tea leaves every day. When the moisture content of the tea leaves is lower than 18%, add water and turn the pile to control the moisture content of the tea leaves after adding water to 25-50%. During the entire fermentation period of the tea leaves, control the number of water additions to 1-3 times.
[0037] Step 7: Control the fermentation time of tea leaves to 5-15 days, and stop fermentation after the fermentation period expires;
[0038] Step 8: Take out the fermented tea leaves for post-processing. The fermented tea leaves can be sterilized by high-temperature drying or stored in a vacuum.
[0039] The fermentation chamber is equipped with a circulating fan, a fresh air inlet and a waste outlet. Temperature, humidity, carbon dioxide and ammonia concentration sensors are installed on the inner wall of the fermentation chamber to control the temperature and humidity as well as the concentration of carbon dioxide and ammonia in the fermentation chamber. A heating device is installed in the fermentation chamber. A multi-layer mesh shelf rack is placed in the fermentation chamber for placing a hollow fermentation basket.
[0040] The upper limit of the amount of fermented tea leaves per cubic meter of space in the fermentation room is 35 kilograms. During the fermentation period, the carbon dioxide content in the fermentation room is controlled below 5000ppm, and the ammonia content in the fermentation room is controlled below 250ppm. When the content exceeds the limit, the fresh air system is automatically started to replenish air, and the relative humidity in the fermentation room is maintained by the ultrasonic atomizer.
[0041] The fermentation container can be any one of a stainless steel mesh frame, a porous plastic frame or a bamboo basket, with a stainless steel mesh frame being the best; the thickness of the tea leaves in the fermentation container is maintained at 15∽20cm, and the maximum does not exceed 30cm. There is no special restriction on the length and width of the fermentation container, which can be as short as a few dozen centimeters or as long as a few dozen meters.
[0042] During the water-adding process of tea leaves, the moisture content of the tea leaves pile is controlled at 40%. During the fermentation process of tea leaves, when water supplementation is needed, the moisture content of the tea leaves pile is controlled at 35%.
[0043] The tea fermentation containers are usually placed side by side on the racks, which must use mesh shelves so that the bottom of the fermentation containers can be fully exposed to the air, replenishing oxygen while achieving uniform heat dissipation; the fermentation containers can also be stacked at right angles to improve space utilization efficiency. There needs to be enough space between the fermentation containers for air circulation, generally 5 to 10 cm, depending on the size of the bottom area of the container. The larger the bottom area, the larger the gap needs to be to ensure sufficient air circulation.
[0044] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.
Claims
1. A novel homogeneous tea fermentation method, characterized in that: The following steps are involved: Step 1: Using the insulation board as the base material, build a closed fermentation room that can automatically control temperature and humidity, and place a multi-layer mesh shelf rack in the fermentation room to place containers for fermenting tea leaves; Step 2: Add water to the tea leaves to be fermented by spraying, stir the tea leaves continuously during the water addition process to make the tea leaves absorb water evenly, and use a moisture meter to measure the water content of the tea leaves to control the water content of the tea leaves to be between 25% and 50%. Step 3: Choose a hollow basket with air permeable sides and bottom for fermentation container, and place the tea leaves after adding water in the fermentation container. The thickness of the tea leaves should be kept at 15-20 cm. Step 4: Place the fermentation containers containing tea leaves side by side on the shelf, and control the distance between the upper and lower fermentation containers to be 5-10 cm to ensure air circulation; Step 5: During the fermentation start-up phase, the temperature of the fermentation chamber is first raised and maintained above 30°C. The duration of heated fermentation is controlled within 2 days. Step 6: After 2 days of heating and fermentation, stop heating, and measure the moisture content of the tea leaves every day starting from the 3rd day. When the moisture content of the tea leaves is lower than 18%, turn the tea leaves over and add water to control the moisture content of the tea leaves after adding water to be between 25% and 50%. Step 7: Control the fermentation time of tea leaves to 5-15 days, and stop fermentation after the fermentation period expires; Step 8: Take out the fermented tea leaves and perform post-processing on the fermented tea leaves, which can be sterilized by high-temperature drying or stored in a vacuum.
2. A novel homogeneous tea fermentation method according to claim 1, characterized in that: The fermentation chamber is equipped with a circulating fan, a fresh air inlet and an exhaust gas outlet. Temperature, humidity, carbon dioxide and ammonia concentration sensors are installed on the inner wall of the fermentation chamber to control the temperature and humidity as well as the carbon dioxide and ammonia concentrations in the fermentation chamber. A heating device is installed in the fermentation chamber. A multi-layer mesh shelf rack is placed in the fermentation chamber, and a hollow basket for fermentation is placed on the rack.
3. A novel homogeneous tea fermentation method according to claim 1, characterized in that: The fermentation container can be any one of a stainless steel mesh frame, a porous plastic frame or a bamboo basket.
4. A novel homogeneous tea fermentation method according to claim 1, characterized in that: In step 5, the heating system of the fermentation chamber is turned off after 2 days of fermentation, and the heat generated during the fermentation of tea leaves is used to maintain the fermentation process. The temperature of the fermentation chamber can reach 45-60°C, and the relative humidity in the fermentation chamber is maintained above 80%.
5. A novel homogeneous tea fermentation method according to claim 1, characterized in that: Calculated by volume, the upper limit of the amount of fermented tea leaves per cubic meter of space in the fermentation chamber is 35 kilograms. During the fermentation period, the carbon dioxide content in the fermentation chamber is controlled below 5000ppm, and the ammonia content in the fermentation chamber is controlled below 250ppm. When the content exceeds the standard, the fresh air system is automatically started to replenish air, and the relative humidity in the fermentation chamber is maintained by an ultrasonic atomizer.
6. A novel homogeneous tea fermentation method according to claim 1, characterized in that: In step six, during the entire fermentation period of the tea leaves, the water replenishment frequency is controlled to be 1 to 3 times.
7. A novel homogeneous tea fermentation method according to claim 1, characterized in that: In step eight, the tea leaves may be treated after fermentation by high temperature drying and sterilization or vacuum storage.
8. A novel homogeneous tea fermentation method according to claim 1, characterized in that: During the water-adding process of tea leaves, the moisture content of the tea leaves pile is controlled at 40%. During the fermentation process of tea leaves, when a second water replenishment is required, the moisture content of the tea leaves pile is controlled at 35%.