Synchronous fermentation tea brewing device and brewing method for detecting fermentation degree of black tea

Abstract

The invention discloses a synchronous fermentation tea brewing device and a brewing method for detecting the fermentation degree of black tea, comprising a fermentation test soaking tray and a rotating shaft, a rotating shaft sleeve is provided at the center of the fermentation test soaking tray, a plurality of uniform fan-shaped fermentation soaking chambers are provided between the outer wall of the rotating shaft sleeve and the inner wall of the fermentation test soaking tray, a water inlet and a water outlet are respectively provided on the rotating shaft sleeve body corresponding to each fan-shaped fermentation soaking chamber, the rotating shaft sleeve is penetrated by the rotating shaft, a water inlet hole is provided on the upper section of the axis of the rotating shaft, the water inlet hole is dynamically docked and connected with the water inlet through an upper radial connecting hole, a water outlet hole is provided on the lower section of the axis of the rotating shaft that is not connected to the water inlet hole, the water outlet hole is dynamically docked and connected with the water outlet through a lower radial connecting hole, and the lower end of the water outlet hole is connected to the input end of an automatic detection device. The invention adopts synchronous fermentation and automatically prepares tea soup for fermentation degree detection, and the tea soup preparation process does not require manual sampling, does not interfere with the fermentation process, and is conducive to improving the quality of black tea.

Description

Technical Field

[0001] The invention relates to the technical field of tea production, in particular to a synchronous fermentation tea brewing device and a brewing method for detecting the fermentation degree of black tea. Background Art

[0002] Black tea is a dry tea product made from young leaves of tea trees through withering, rolling, fermentation, drying and other processes. It has the characteristics of red soup and red leaves after brewing. Fermentation is a key process in the processing of black tea. Black tea fermentation refers to the process of enzymatic reaction of biological oxidation of tea leaves in the air. Fermentation reduces tea polyphenols and tannic acid in tea leaves, and produces new ingredients such as theaflavins and thearubigins, as well as aromatic substances such as alcohols, aldehydes, ketones and esters.

[0003] The degree of fermentation in the traditional black tea fermentation process is determined by manual experience. Since manual judgment cannot achieve real-time and accurate control, it is greatly affected by the workers' technical level and can only be controlled within a certain range. It cannot be precisely controlled and lacks scientificity and accuracy. It is easy to cause the black tea fermentation to be light or excessive, and the effect is difficult to guarantee. In addition, the fermentation time required for tea leaves in different seasons and from different origins is not fixed, so the fermentation of different types of tea cannot be measured by a fixed time standard. Due to the above situation, black tea has always had the problem of difficulty in further improving product quality and unstable product quality, which has become one of the factors restricting the development of the black tea industry.

[0004] In order to accurately and objectively detect the fermentation process of black tea, some peers have conducted research and experiments to varying degrees. For example, the patent authorization announcement number is CN101319990B, and the patent name is "A New Method for Determining the Moderate Fermentation of Gongfu Black Tea". It discloses the principle that the main color of the fermented leaf tea soup, which is beneficial to the product quality, the color of the aqueous solution of theaflavins has a maximum absorption peak at 460nm in the visible light region, and the change law of theaflavins content from less to more to less during the fermentation process. By colorimetrically measuring the fermented leaf tea soup at different fermentation times, according to the principle that the absorbance value (s) is positively correlated with the theaflavins content, the method of determining the appropriate fermentation time is based on the fact that the absorbance value rises slowly (Δs < 0.005) or begins to decline. This method can provide a more scientific detection and judgment method. During the detection process, fermented tea samples are taken every 40 minutes, and then the fermented leaf samples need to be brewed into fermented leaf tea soup, and then the tea soup is subjected to colorimetric measurement. The patent does not disclose how the fermented leaf samples are brewed into fermented leaf tea soup. According to the prior art, fermented leaf tea soup is usually prepared by manual brewing. The manual brewing method will result in measurement errors caused by different soaking time, soaking water temperature, amount of water added, etc., which will also lead to inaccurate measurement results.

[0005] In addition, the above detection method requires frequent sampling during the detection process. When sampling, it is necessary to open the fermentation room door and enter it. This will easily change the temperature and humidity of the fermentation room, and ultimately interfere with the uniformity of tea fermentation, which requires further improvement. Summary of the invention

[0006] In order to solve the above problems, the purpose of the present invention is to provide a synchronous fermentation tea brewing device and a brewing method for detecting the fermentation degree of black tea. By arranging a rotating shaft and a fermentation test immersion plate that can rotate automatically in the fermentation environment, the fermentation degree of the fermented leaves in the fan-shaped fermentation immersion chamber represents the fermentation degree of the tea leaves that need to be fermented as a whole. Then, the immersion time, immersion water temperature, and amount of water added of the fermented tea leaves can be accurately controlled through automatic control to prepare the fermented leaf tea soup for detection. The preparation process of the fermented leaf tea soup does not require manual sampling, and will no longer interfere with the tea fermentation process in the entire fermentation chamber. The automatic fermentation detection method is used to determine the appropriate fermentation point of black tea, which is beneficial to improving the quality of black tea.

[0007] To achieve the above object, the present invention adopts the following technical solutions:

[0008] The synchronous fermentation tea-making device for detecting the fermentation degree of black tea comprises a fixedly installed fermentation test soaking tray and a rotating shaft, wherein a rotating shaft sleeve is provided at the center of the fermentation test soaking tray, a partition plate is provided between the outer wall of the rotating shaft sleeve and the inner wall of the fermentation test soaking tray to evenly divide the inner cavity of the fermentation test soaking tray into a plurality of mutually isolated fan-shaped fermentation soaking chambers, a filter screen is provided in the fan-shaped fermentation soaking chamber to separate an outer fermentation soaking chamber and an inner filter chamber close to the rotating shaft sleeve, and a water inlet and a water outlet are respectively provided on the rotating shaft sleeve body corresponding to each inner filter chamber The water inlet is arranged at the upper part of the rotating shaft sleeve body, the water outlet is arranged at the lower part of the rotating shaft sleeve body and connected with the inner bottom surface of the fermentation test immersion tray, the rotating shaft sleeve is penetrated by the rotating shaft, the upper section of the axis of the rotating shaft is provided with a water inlet hole, the water inlet hole is dynamically connected with the water inlet through the upper radial connecting hole, the lower section of the axis of the rotating shaft is provided with a water outlet hole which is not connected with the water inlet hole, the water outlet hole is dynamically connected with the water outlet through the lower radial connecting hole, and the lower end of the water outlet hole is connected with the input end of the automatic detection device.

[0009] Furthermore, a rotating transmission component is provided on the upper or lower part of the rotating shaft, and the rotating transmission component is connected to the rotating shaft driving device; the upper radial connecting hole and the lower radial connecting hole are arranged at an angle staggered on the rotating shaft, and the upper radial connecting hole and the lower radial connecting hole are not connected to the same fan-shaped fermentation and soaking chamber at the same time.

[0010] Furthermore, a slewing support is provided at the bottom or the top of the rotating shaft.

[0011] Furthermore, a first sealing ring and a second sealing ring are respectively provided on the rotating shaft body above and below the upper radial communicating hole, and a third sealing ring and a fourth sealing ring are respectively provided on the rotating shaft body above and below the lower radial communicating hole.

[0012] Furthermore, the outer cylinder of the rotating shaft and the inner wall surface of the rotating shaft sleeve are connected in a rotating dynamic seal.

[0013] Furthermore, the input end of the water inlet hole is connected to a constant temperature hot water supply pipeline.

[0014] Furthermore, the inner bottom surface of the fermentation test soaking tray is a funnel-shaped slope with high edges and a low center.

[0015] Furthermore, according to the above-mentioned black tea fermentation degree detection synchronous fermentation tea brewing device, the brewing method comprises the following steps:

[0016] S1: Put tea samples of the same specifications to be fermented in the outer fermentation soaking chamber of each fan-shaped fermentation soaking chamber in the fermentation test soaking tray, put the fermentation test soaking tray and the tea leaves to be fermented in the fermentation chamber at the same time, put them together for synchronous fermentation, and automatically soak the fermented tea leaves according to the time interval set in the tea fermentation process;

[0017] S2: After the first set time interval is reached, the water inlet hole is connected to the water inlet corresponding to the first fan-shaped fermentation and soaking chamber through the upper radial connecting hole, and a certain amount of constant temperature hot water is injected from the water inlet hole, and the hot water flows into the first outer fermentation and soaking chamber to start soaking the fermented tea leaves;

[0018] S3: After the soaking reaches the set time, the rotating shaft driving device controls the rotating shaft to rotate a certain angle, so that the water outlet hole is connected with the water outlet corresponding to the first fan-shaped fermentation soaking chamber through the lower radial connecting hole, and the brewed fermented leaf tea flows out from the inner filter chamber through the water outlet hole and is transported to the automatic detection device for inspection;

[0019] S4: after the second set time interval is reached, steps S2-S3 are repeated to soak the fermented tea leaves in the second fan-shaped fermentation soaking chamber; and then the operation is repeated one by one to complete the automatic soaking of the fermented tea leaves in the entire fermentation test soaking tray.

[0020] Furthermore, when the fermentation test immersion tray and the tea leaves to be fermented are placed in the fermentation chamber for synchronous fermentation, a heat-insulating insulation layer is arranged on the outer side of the fermentation test immersion tray.

[0021] The present invention has the following beneficial effects:

[0022] 1. The present invention designs an automatic soaking device suitable for detecting the fermentation degree of tea leaves. By arranging a fermentation test soaking tray and a rotating shaft that automatically controls the rotation in a fermentation environment, tea leaves samples in each fan-shaped fermentation soaking chamber are placed in the fermentation chamber together with the tea leaves that need to be fermented as a whole for synchronous fermentation. The stacking state and height of the tea leaves stacked around the outer side of the fermentation test soaking tray are the same as those of the tea leaves samples in the fan-shaped fermentation soaking chamber. Under the same conditions, the tea leaves samples in the fan-shaped fermentation soaking chamber can be fermented synchronously with the overall fermented tea leaves. Then, the water inlet and outlet passages controlled in the rotating shaft are used to add hot water of the same temperature and volume. The fermented leaves in the single fan-shaped fermentation soaking chamber are sequentially soaked according to the set fermentation interval time to prepare the tea soup required for measuring the spectral value. Then, the rotating shaft automatically rotates an angle every time a fermentation interval time is reached, and the fermented leaves in the next fan-shaped fermentation soaking chamber are continuously measured. In this way, the fermented leaf tea soup for detection is automatically prepared in sequence. The fermented leaf tea soup preparation process does not require manual sampling, and will no longer interfere with the tea fermentation process in the entire fermentation chamber. The automatic fermentation detection method is used to determine the appropriate fermentation point of black tea, which is beneficial to improving the quality of black tea.

[0023] 2. The combined structural design of the fermentation test immersion plate and the rotating shaft of the present invention is unique and wonderful. The rotating shaft is provided with a water inlet hole and a water outlet hole that are not directly connected. The upper radial connecting hole connected to the water inlet hole and the lower radial connecting hole connected to the water outlet hole on the rotating shaft are arranged at an angle on the rotating shaft, and the upper radial connecting hole and the lower radial connecting hole are not connected to the same fan-shaped fermentation immersion chamber at the same time; when water is introduced, the water inlet hole on the rotating shaft is connected with the water inlet on the rotating shaft sleeve body through the upper radial connecting hole, and the water outlet hole will not be connected with the water outlet on the rotating shaft sleeve body, so that water will not flow out of the fan-shaped fermentation immersion chamber from the water outlet hole when water is introduced into the fan-shaped fermentation immersion chamber to make tea, and the amount of water added in the fan-shaped fermentation immersion chamber is kept consistent as much as possible; after brewing, the rotating shaft is rotated at an angle so that the water outlet hole is connected with the water outlet on the rotating shaft sleeve body through the lower radial connecting hole, so as to automatically release the tea soup.

[0024] 3. The rotating shaft of the present invention is controlled by a rotating shaft driving device and can rotate at a precise angle to ensure that the upper radial connecting hole and the lower radial connecting hole on the rotating shaft can be dynamically connected with the water inlet and the water outlet on the rotating shaft sleeve body respectively, thereby completing the automatic soaking of the fermented tea placed in each fan-shaped fermentation and soaking chamber.

[0025] 4. The rotating shaft of the present invention is sealed and connected with the inner wall of the rotating shaft sleeve, and the upper radial and lower radial communicating holes are provided with independent sealing rings above and below to ensure that the water or tea soup will not leak into other adjacent areas when the fan-shaped fermentation and soaking chamber is filled with water and discharged, thereby ensuring that the hot water is added uniformly. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a front view schematic diagram of the synchronous fermentation tea brewing device for detecting the fermentation degree of black tea of ​​the present invention;

[0027] Figure 2 It is a top view schematic diagram of the fermentation test soaking tray and the rotating shaft portion of the present invention.

[0028] Description of reference numerals:

[0029] 1. Fermentation test soaking tray; 11. Rotating shaft sleeve; 111. Water inlet; 112. Water outlet; 12. Partition plate; 13. Fan-shaped fermentation soaking chamber; 131. External fermentation soaking chamber; 132. Internal filter chamber; 14. Filter screen; 2. Rotating shaft; 21. Water inlet; 22. Upper radial connecting hole; 23. Water outlet; 24. Lower radial connecting hole; 25. First sealing ring; 26. Second sealing ring; 27. Third sealing ring; 28. Fourth sealing ring; 3. Rotating transmission component; 4. Rotating shaft driving device; 5. Rotating support. DETAILED DESCRIPTION

[0030] The present invention is further described in detail below with reference to the accompanying drawings and specific embodiments:

[0031] See also Figure 1-2 As shown, the synchronous fermentation tea brewing device for detecting the fermentation degree of black tea comprises a fixedly installed fermentation test soaking tray 1 and a rotating shaft 2, wherein a rotating shaft sleeve 11 is provided at the center of the fermentation test soaking tray 1, and a partition plate 12 is provided between the outer wall of the rotating shaft sleeve 11 and the inner wall of the fermentation test soaking tray 1 to evenly divide the inner cavity of the fermentation test soaking tray 1 into a plurality of mutually isolated fan-shaped fermentation soaking chambers 13, the fan-shaped fermentation soaking chambers 13 are arranged in sequence, and a filter net 14 is provided in the fan-shaped fermentation soaking chamber 13 to separate an outer fermentation soaking chamber 131 and an inner filter chamber 132 close to the rotating shaft sleeve 11, and a water inlet is provided on the cylinder of the rotating shaft sleeve 11 corresponding to each of the inner filter chambers 132. 111 and a water outlet 112, the water inlet 111 is arranged on the upper part of the cylinder of the rotating shaft sleeve 11, the water outlet 112 is arranged on the lower part of the cylinder of the rotating shaft sleeve 11 and connected with the inner bottom surface of the fermentation test immersion tray 1, the rotating shaft sleeve 11 is penetrated by the rotating shaft 2, the upper section of the axis of the rotating shaft 2 is provided with a water inlet hole 21, the water inlet hole 21 is dynamically connected with the water inlet 111 through the upper radial connecting hole 22, the lower section of the axis of the rotating shaft 2 is provided with a water outlet hole 23 which is not connected with the water inlet hole 21, the water outlet hole 23 is dynamically connected with the water outlet 112 through the lower radial connecting hole 24, and the lower end of the water outlet hole 23 is connected to the input end of the automatic detection device.

[0032] The upper part of the rotating shaft 2 is provided with a rotating transmission component 3, which can also be arranged at the lower part of the rotating shaft 2 as needed. The rotating transmission component 3 is connected to the rotating shaft driving device 4, which can be provided with a stepping or servo driving device. The stepping or servo driving device drives the rotating shaft 2 to rotate accurately through the rotating transmission component 3 composed of gears, sprockets, ratchets or synchronous belt transmission mechanisms, and the control system of the rotating shaft driving device 4 is a conventional design known to electrical personnel; the upper radial communication hole 22 and the lower radial communication hole 24 are arranged at an angle on the rotating shaft 2, and the upper radial communication hole 22 and the lower radial communication hole 24 are not connected to the same fan-shaped fermentation and soaking chamber 13 at the same time. The input end of the water inlet 21 is connected to a constant temperature hot water supply pipeline.

[0033] The first sealing ring 25 and the second sealing ring 26 are respectively provided on the shaft body of the rotating shaft 2 above and below the upper radial communicating hole 22, and the third sealing ring 27 and the fourth sealing ring 28 are respectively provided on the shaft body of the rotating shaft 2 above and below the lower radial communicating hole 24. The outer cylinder of the rotating shaft 2 is connected to the inner wall surface of the rotating shaft sleeve 11 by a rotating dynamic seal, and the inner wall surface of the rotating shaft sleeve 11 can be coated with a flexible coating or a sealing material to ensure the sealing effect. The fermentation test soaking tray 1 and the rotating shaft 2 can be made of food-grade stainless steel, and a heat insulation layer or heat insulation material can be set in the partition plate 12.

[0034] The bottom of the rotating shaft 2 is provided with a slewing support 5; the slewing support 5 can also be arranged on the upper part of the rotating shaft 2, and installed in conjunction with the position of the rotating transmission component 3 and the rotating shaft driving device 4. The inner bottom surface of the fermentation test soaking tray 1 is a funnel-shaped slope with high edges and low centers, which is convenient for discharging tea soup.

[0035] According to the above-mentioned brewing method of the synchronous fermentation tea brewing device for detecting the fermentation degree of black tea, it comprises the following steps:

[0036] S1: Put tea samples of the same specifications to be fermented in the outer fermentation soaking chamber 131 of each fan-shaped fermentation soaking chamber 13 in the fermentation test soaking tray 1, and put the fermentation test soaking tray 1 and the tea leaves to be fermented as a whole in the fermentation chamber at the same time, and ferment them together synchronously, and automatically soak the fermented tea leaves according to the time interval set in the tea fermentation process;

[0037] S2: After the first set time interval is reached, the water inlet hole 21 is connected to the water inlet 111 corresponding to the first fan-shaped fermentation and soaking chamber 13 through the upper radial connecting hole 22, and a fixed amount of constant temperature hot water is injected from the water inlet hole 21, and the hot water flows into the first outer fermentation and soaking chamber 131 to start soaking the fermented tea leaves;

[0038] S3: After the soaking reaches the set time, the shaft driving device 4 controls the rotating shaft 2 to rotate a certain angle, so that the water outlet 23 is connected to the water outlet 112 corresponding to the first fan-shaped fermentation soaking chamber 13 through the lower radial connecting hole 24, and the brewed fermented leaf tea flows out from the inner filter chamber 132 through the water outlet 23 and is transported to the automatic detection device for inspection;

[0039] S4: After the second set time interval is reached, steps S2-S3 are repeated to soak the fermented tea leaves in the second fan-shaped fermentation soaking chamber 13; and then the operation is repeated one by one to complete the automatic soaking of the fermented tea leaves in the entire fermentation test soaking tray 1.

[0040] When the fermentation test immersion tray 1 and the tea leaves to be fermented are placed together in the fermentation chamber for synchronous fermentation, a heat-insulating layer is arranged on the outer side of the fermentation test immersion tray 1 .

[0041] When the present invention is used, the fermentation test immersion tray 1 and the tea leaves that need to be fermented as a whole are placed in the fermentation chamber at the same time, and are placed together for synchronous fermentation. The stacking state and height of the tea leaves stacked around the outside of the fermentation test immersion tray 1 are the same as the specifications of the tea leaves sample in the fan-shaped fermentation immersion chamber 13, and the external fermented tea leaves will not enter the fermentation test immersion tray 1. The two will not interfere with each other during the fermentation process to ensure as synchronous fermentation as possible. The fermentation test immersion tray 1 can be connected to an external automatic detection device for use, and the prepared tea soup can be transported to an automatic detection device (such as a spectrophotometer), and then distilled water and alcohol in appropriate proportions are added according to the detection needs. After mixing evenly, the mixture is allowed to stand for an appropriate time, and the photometric value is measured using a spectrophotometer, so as to determine the optimal fermentation degree point of the black tea according to the inflection point of the spectrophotometric value of the tea soup.

[0042] The above description is only a specific implementation mode of the present invention, and does not limit the patent scope of the present invention. Any equivalent structural transformation made by using the contents of the present invention description and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A synchronous fermentation tea brewing device for detecting the fermentation degree of black tea, characterized in that: The invention comprises a fixedly installed fermentation test soaking tray (1) and a rotating shaft (2), wherein a rotating shaft sleeve (11) is provided at the center of the fermentation test soaking tray (1), and a partition plate (12) is provided between the outer wall of the rotating shaft sleeve (11) and the inner wall of the fermentation test soaking tray (1) to evenly divide the inner cavity of the fermentation test soaking tray (1) into a plurality of mutually isolated fan-shaped fermentation soaking chambers (13), wherein a filter screen (14) is provided in the fan-shaped fermentation soaking chamber (13) to separate the outer fermentation soaking chamber from the inner fermentation test soaking chamber. The rotating shaft sleeve (11) is provided with a water inlet (111) and a water outlet (112) on the rotating shaft sleeve (11) body corresponding to each of the inner filter chambers (132). The water inlet (111) is provided on the upper part of the rotating shaft sleeve (11) body, and the water outlet (112) is provided on the lower part of the rotating shaft sleeve (11) body and connected to the inner bottom surface of the fermentation test soaking tray (1). The rotating shaft sleeve (11) The rotating shaft (2) is penetrated by the rotating shaft (2), the upper section of the axis of the rotating shaft (2) is provided with a water inlet hole (21), the water inlet hole (21) is dynamically connected to the water inlet (111) through the upper radial connecting hole (22), the lower section of the axis of the rotating shaft (2) is provided with a water outlet hole (23) which is not connected to the water inlet hole (21), the water outlet hole (23) is dynamically connected to the water outlet (112) through the lower radial connecting hole (24), and the lower end of the water outlet hole (23) is connected to the input end of the automatic detection device; the upper part or the lower part of the rotating shaft (2) is provided with a rotating transmission component (3), and the rotating transmission component (3) is connected to the rotating shaft driving device (4); the upper radial connecting hole (22) and the lower radial connecting hole (24) are arranged on the rotating shaft (2) at an angle, and the upper radial connecting hole (22) and the lower radial connecting hole (24) are not connected to the same sector-shaped fermentation and soaking chamber (13) at the same time.

2. The synchronous fermentation tea brewing device for detecting the fermentation degree of black tea according to claim 1, characterized in that: A slewing support (5) is provided at the bottom or the top of the rotating shaft (2).

3. The synchronous fermentation tea brewing device for detecting the fermentation degree of black tea according to claim 1, characterized in that: A first sealing ring (25) and a second sealing ring (26) are respectively provided on the shaft body of the rotating shaft (2) above and below the upper radial communicating hole (22), and a third sealing ring (27) and a fourth sealing ring (28) are respectively provided on the shaft body of the rotating shaft (2) above and below the lower radial communicating hole (24).

4. The synchronous fermentation tea brewing device for detecting the fermentation degree of black tea according to claim 1, characterized in that: The outer cylinder of the rotating shaft (2) and the inner wall surface of the rotating shaft sleeve (11) are connected in a rotating dynamic seal.

5. The synchronous fermentation tea brewing device for detecting the fermentation degree of black tea according to claim 1, characterized in that: The input end of the water inlet hole (21) is connected to a constant temperature hot water supply pipeline.

6. The synchronous fermentation tea brewing device for detecting the fermentation degree of black tea according to claim 1, characterized in that: The inner bottom surface of the fermentation test soaking tray (1) is a funnel-shaped slope with high edges and a low center.

7. The brewing method of the synchronous fermentation tea brewing device for detecting the fermentation degree of black tea according to claim 1, characterized in that: The steps include: S1: putting tea samples of the same specifications to be fermented into the outer fermentation soaking chamber (131) of each of the fan-shaped fermentation soaking chambers (13) in the fermentation test soaking tray (1), placing the fermentation test soaking tray (1) and the tea leaves to be fermented as a whole into the fermentation chamber at the same time, and fermenting them together synchronously, and automatically soaking the fermented tea leaves according to the time interval set in the tea fermentation process; S2: After the first set time interval is reached, the water inlet hole (21) is connected to the water inlet (111) corresponding to the first fan-shaped fermentation and soaking chamber (13) through the upper radial connecting hole (22), and a fixed amount of constant temperature hot water is injected from the water inlet hole (21), and the hot water flows into the first outer fermentation and soaking chamber (131) to start soaking the fermented tea leaves; S3: After the soaking reaches the set time, the rotating shaft driving device (4) controls the rotating shaft (2) to rotate at a certain angle, so that the water outlet hole (23) is connected to the water outlet (112) corresponding to the first fan-shaped fermentation soaking chamber (13) through the lower radial connecting hole (24), and the brewed fermented leaf tea flows out from the inner filter chamber (132) through the water outlet hole (23) and is transported to the automatic detection device for inspection; S4: After the second set time interval is reached, steps S2-S3 are repeated to soak the fermented tea leaves in the second fan-shaped fermentation soaking chamber (13); and then the operation is repeated successively to complete the automatic soaking of the fermented tea leaves in the entire fermentation test soaking tray (1).

8. The brewing method of the synchronous fermentation tea brewing device for detecting the fermentation degree of black tea according to claim 7, characterized in that: When the fermentation test soaking tray (1) and the tea leaves to be fermented are placed in the fermentation chamber for simultaneous fermentation, a heat-insulating layer is arranged on the outside of the fermentation test soaking tray (1).

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