Fen-flavor sour tea fermentation system and sour tea making process

Abstract

The invention discloses a fen-flavor sour tea fermentation system and a sour tea making process, and belongs to the technical field of sour tea making. The fermentation system comprises a fermentation tank, a temperature and humidity sensor and a controller, the fermentation tank is formed by firing argil or porcelain clay as a blank, the temperature and humidity sensor is placed in the fermentation tank, the controller is electrically connected with the temperature and humidity sensor, and the controller is used for monitoring and displaying temperature and humidity data in the fermentation tank; when the sour tea is fermented, the tea leaves subjected to fresh leaf spreading, fixation, spreading and airing and rolling are placed in a fermentation tank, the fermentation tank is used for sealing and then placed in a basement for fermentation, and a temperature and humidity sensor monitors temperature and humidity changes in the fermentation process for 24 h. According to the invention, a traditional'pit method 'is changed into a'jar preparation method', so that the cleanliness, the quality and the taste of the traditional prepared tea are greatly improved, the unique flavor of the sour tea is reserved, the problem that the fermentation stability of the traditional sour tea is uncontrollable is solved, and the fen-flavor sour tea with the taste more conforming to the preferences of consumers can be produced.

Description

Technical Field

[0001] The invention relates to a light-fragrant sour tea fermentation system and a sour tea production process, belonging to the technical field of sour tea production. Background Art

[0002] Sour tea is made from fresh leaves of Yunnan large-leaf varieties, using specific processing techniques such as withering, rolling, and anaerobic fermentation. It is a kind of tea with unique quality characteristics such as sour, fragrant and refreshing. It is a local tea product that the De'ang people have been drinking for a long time. Local people also call it "wet tea" or "Gu tea"; the earliest production method was the earth pit method, which was later developed into bagging and canning methods. In May 2021, the De'ang sour tea making technique was included in the National List of Representative Projects of Intangible Cultural Heritage. However, due to various reasons, the number of people making sour tea has gradually decreased, and the sour tea technique was once facing the dilemma of being lost. In addition, after market research, it was found that the traditional fermented sour tea has a strong sour taste due to the long fermentation time and uncontrollable quality, which makes it difficult for consumers to accept.

[0003] The existing technical solution for making sour tea (reference DB 5331-Dehong Sour Tea Processing Technical Regulations) is: picking fresh leaves - spreading - killing green - spreading to dry - rolling - canning and sealing for fermentation (fermentation time is 6 to 12 months, fermentation location is a basement, humidity is maintained at 70%-80%, temperature is maintained below 25°C) - taking out to become De'ang sour tea wet tea - drying by sunlight to become De'ang sour tea dry tea, or forming by steaming and pressing to become De'ang sour tea compressed tea, or forming by pounding (or crushing) to become compressed tea. Therefore, De'ang sour tea is divided into two types: De'ang sour tea wet tea and De'ang sour tea dry tea according to processing technology and quality characteristics. De'ang sour tea dry tea is further divided into: De'ang sour tea loose tea and De'ang sour tea compressed tea, and De'ang sour tea compressed tea is further divided into steamed and pressed type De'ang sour tea compressed tea and pounded (or crushed) type De'ang sour tea compressed tea.

[0004] Anaerobic fermentation is a key process in the processing of Deang sour tea. Existing technologies and equipment have problems such as uncontrollable fermentation quality stability, long fermentation time, uncontrollable temperature and humidity in the fermentation site, and ineffective control of sanitary conditions during the fermentation process, which lead to uneven quality of finished products and low consumer acceptance of the taste of traditional fermented sour tea. The Chinese invention patent application with application number 202411305371.0 discloses a closed preparation method for anaerobic fermentation of Deang sour tea in stainless steel vessels, but the thermal conductivity of stainless steel is relatively poor, which may cause the temperature change in the fermentation tank to be uneven or slow to respond. In addition, the manufacturing cost of stainless steel fermentation is relatively high.

[0005] Therefore, Yunnan Zhongcha Tea Co., Ltd. worked with local companies to conduct research on traditional sour tea making techniques and make technological innovations, changing the traditional "earth pit method" to the "jar method", which greatly improved the cleanliness and quality of traditional tea making, while retaining the unique flavor of sour tea, and solving the problem of uncontrollable fermentation stability of traditional sour tea, producing a fragrant sour tea with a taste that is more in line with consumer preferences. Summary of the invention

[0006] 1. Technical issues to be resolved

[0007] The technical problem to be solved by the present invention is to solve the problems of uncontrollable fermentation quality stability, long fermentation time, uncontrollable temperature and humidity of the fermentation site and ineffective control of sanitary conditions during the fermentation process in the existing De'ang sour tea fermentation, which lead to uneven quality of the finished products and low consumer acceptance of the taste of traditional fermented sour tea.

[0008] (II) Technical solution

[0009] In order to solve the above technical problems, the present invention provides a light-fragrance sour tea fermentation system, which is used for sour tea fermentation, including a fermentation tank, a temperature and humidity sensor and a controller. The fermentation tank is made of pottery or porcelain clay as a embryo and fired. The temperature and humidity sensor is placed in the fermentation tank. The controller is electrically connected to the temperature and humidity sensor. The controller is used to monitor and display the temperature and humidity data in the fermentation tank.

[0010] When fermenting sour tea, the tea leaves that have been spread, withered, dried and rolled are placed in a fermentation tank, which is then sealed and placed in the basement for fermentation. A temperature and humidity sensor monitors the changes in temperature and humidity during the fermentation process for 24 hours.

[0011] The present invention also provides a process for producing a light-fragrant sour tea, which uses the above-mentioned sour tea fermentation system for fermentation, and comprises the following steps:

[0012] S1. Fresh leaf spreading: After the fresh leaves are inspected and accepted, they are spread on bamboo plaques with a leaf layer thickness of 5-10 cm, such as 5 cm, 6 cm, 7 cm, 8 cm, 9 cm, 10 cm, and are spread to a moisture content of 68% to 72% (such as 68%, 69%, 70%, 71%, 72%) before entering the fixing process;

[0013] S2, killing green: using pan frying to kill green, at 280 ℃ to 320 ℃ conditions (such as 280 ℃, 285 ℃, 290 ℃, 295 ℃, 300 ℃, 305 ℃, 310 ℃, 315 ℃, 320 ℃) ​​conditions, killing green 10-20min (such as 10min, 15min, 20min);

[0014] S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature;

[0015] S4, rolling: rolling machine rolling for 20-40min, the sliver rate is more than 85%;

[0016] S5. Anaerobic fermentation: The rolled leaves are loaded into the fermentation tank layer by layer and compacted until it is full. After the filling is completed, the fermentation tank is sealed and placed in the basement for fermentation.

[0017] Furthermore, after anaerobic fermentation, the following steps are required:

[0018] 1) Mashing: Mashing into a sticky tea mud;

[0019] 2) Make the shape;

[0020] 3) Drying: Dry the tea mud after shaping at a temperature of 50-70°C, and the moisture content after drying shall not exceed 10%;

[0021] 4) Packaging.

[0022] After anaerobic fermentation, another treatment method is: it needs to go through the following steps:

[0023] Step 1, drying: drying at 40-60°C (e.g. 40°C, 43°C, 45°C, 50°C, 55°C);

[0024] Step 2: Refining: Screening and color sorting the dried tea leaves to remove impurities;

[0025] Step 3: Steaming and pressing: steaming and pressing the graded tea leaves at 75-95°C (e.g., 78°C, 80°C, 85°C, 88°C, 90°C) for 2-3 minutes, and then pressing and pressing into shape;

[0026] Step 4, drying: drying the steamed and pressed tea at a temperature of 50-70°C (e.g., 55°C, 58°C, 60°C, 65°C, 68°C), with the moisture content after drying not exceeding 10%;

[0027] Step 5: Packaging.

[0028] Further, in S2, the pan frying is carried out at 290° C. to 310° C. for 12-18 min.

[0029] Further, in S3, when the withered leaves are spread out to dry, the thickness of the leaf layer does not exceed 1 cm, and the leaves are turned over once every 1-2 hours until the leaves are dark green, soft, with unbroken stems and a moisture content of 66%-70%.

[0030] Further, in S5, the fermentation tank is sealed and placed in a basement for fermentation for 6-9 months.

[0031] Furthermore, in step 1, drying is performed at 55°C.

[0032] Furthermore, in step three, the graded tea leaves are steamed and pressed at 85-90° C. for 2-3 minutes, and then pressed into shape.

[0033] Furthermore, in step 4, the drying temperature of the steam-pressed tea is 55 or 65° C., and the moisture content after drying does not exceed 10%.

[0034] (III) Beneficial effects

[0035] The above technical solution of the present invention has the following advantages:

[0036] 1. Canned and sealed fermentation to ensure cleanliness;

[0037] 2. Real-time monitoring of temperature and humidity during the fermentation process, and the fermentation degree (or fermentation time) can be adjusted according to changes in temperature and humidity;

[0038] 3. Compared with traditional fermentation, it takes less time, tastes fresher and has higher market acceptance;

[0039] 4. The fermentation tank is easy to clean, and the sealed fermentation is less affected by the external environment, the quality is more controllable, and the product stability and uniformity are guaranteed.

[0040] The present invention can monitor the fermentation temperature and humidity in real time, control the fermentation time by the temperature and humidity changes, ensure the fermentation is moderate, reach the best tasting state of the sour tea, and the sour tea taste has high market acceptance; the canned sealed fermentation is clean and hygienic, and the safety of the sour tea fermentation environment is ensured.

[0041] In addition to the technical problems solved by the present invention, the technical features of the technical solutions constituted by the present invention, and the advantages brought about by the technical features of these technical solutions described above, other technical features of the present invention and the advantages brought about by these technical features will be further explained in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0043] Figure 1 It is a schematic diagram of the structural layout of the fermentation system of the present invention.

[0044] In the figure: 1. Fermentation tank; 2. Temperature and humidity sensor; 3. Controller. DETAILED DESCRIPTION

[0045] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0046] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected" and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0047] Example 1

[0048] like Figure 1 As shown, a light-fragrant sour tea fermentation system is used for sour tea fermentation, including a fermentation tank 1, a temperature and humidity sensor 2 and a controller 3. The fermentation tank 1 is made of pottery or porcelain clay as an embryo and fired. The temperature and humidity sensor 2 is placed in the fermentation tank 1. The controller 3 is electrically connected to the temperature and humidity sensor 2. The controller 3 is used to monitor and display the temperature and humidity data in the fermentation tank 1. It should be noted that the controller 3 and the temperature and humidity sensor 2 described above can be fully realized by using existing technologies, which will not be described in detail here. When fermenting sour tea, the tea leaves that have been spread, withered, dried and rolled are placed in the fermentation tank 1. The fermentation tank 1 is sealed and placed in the basement for fermentation. The temperature and humidity sensor 2 monitors the temperature and humidity changes during the fermentation process for 24 hours.

[0049] Example 2

[0050] A production process of a fragrant sour tea (pounded (or crushed) Deang sour tea compressed tea), which uses the sour tea fermentation system described in Example 1 for fermentation, comprising the following steps:

[0051] S1. Fresh leaf spreading: After the fresh leaves are inspected, they are spread on bamboo boards with a leaf layer thickness of 5 cm. After the leaves are spread to a moisture content of 68%, they are transferred to the killing process;

[0052] S2, killing green: using pan frying, at 280 ℃, killing green for 10 minutes;

[0053] S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature, with the leaf layer thickness not exceeding 1 cm, and turned over once an hour until the leaves are dark green, soft, with unbroken stems and a moisture content of 66%;

[0054] S4, rolling: rolling machine rolling for 20min, the sliver rate is more than 85%;

[0055] S5. Anaerobic fermentation: The rolled leaves are loaded layer by layer into the fermentation tank 1 and compacted until it is full. After the filling is completed, the fermentation tank 1 is sealed and placed in a basement for fermentation for 6 months.

[0056] S6, mashing: mashing into a sticky tea mud;

[0057] S7, shape;

[0058] S8, drying: drying the tea mud after shaping, the drying temperature is 50°C, and the moisture content after drying does not exceed 10%;

[0059] S9. Packaging.

[0060] Example 3

[0061] A production process of a fragrant sour tea (pounded (or crushed) Deang sour tea compressed tea), which uses the sour tea fermentation system described in Example 1 for fermentation, comprising the following steps:

[0062] S1. Fresh leaf spreading: After the fresh leaves are inspected, they are spread on bamboo boards with a leaf layer thickness of 10 cm. After the leaves are spread to a moisture content of 72%, they are transferred to the killing process;

[0063] S2, killing: using pan frying, at 320 ℃, killing for 20 minutes;

[0064] S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature, with the leaf layer thickness not exceeding 1 cm, and are turned over once every 2 hours until the leaves are dark green, soft, with unbroken stems and a moisture content of 70%;

[0065] S4, rolling: rolling machine rolling for 40min, the sliver rate is more than 85%;

[0066] S5. Anaerobic fermentation: The rolled leaves are loaded layer by layer into the fermentation tank 1 and compacted until it is full. After the filling is completed, the fermentation tank 1 is sealed and placed in a basement for fermentation for 9 months.

[0067] S6, mashing: mashing into a sticky tea mud;

[0068] S7, shape;

[0069] S8, drying: drying the tea mud after shaping, the drying temperature is 70°C, and the moisture content after drying does not exceed 10%;

[0070] S9. Packaging.

[0071] Example 4

[0072] A production process of a fragrant sour tea (pounded (or crushed) Deang sour tea compressed tea), which uses the sour tea fermentation system described in Example 1 for fermentation, comprising the following steps:

[0073] S1. Fresh leaf spreading: After the fresh leaves are inspected, they are spread on bamboo boards with a leaf layer thickness of 8 cm. After the leaves are spread to a moisture content of 70%, they are transferred to the killing process;

[0074] S2, killing green: using pan frying, at 300 ℃, killing green for 15 minutes;

[0075] S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature, with the leaf layer thickness not exceeding 1 cm, and are turned over once every 1.5 hours until the leaves are dark green, soft, with unbroken stems and a moisture content of 68%;

[0076] S4, rolling: rolling machine rolling for 30min, the sliver rate is more than 85%;

[0077] S5. Anaerobic fermentation: The rolled leaves are loaded layer by layer into the fermentation tank 1 and compacted until it is full. After the filling is completed, the fermentation tank 1 is sealed and placed in a basement for fermentation for 7 months.

[0078] S6, mashing: mashing into a sticky tea mud;

[0079] S7, shape;

[0080] S8, drying: drying the tea mud after shaping, the drying temperature is 60°C, and the moisture content after drying does not exceed 10%;

[0081] S9. Packaging.

[0082] Example 5

[0083] A process for producing a light-fragrant sour tea (steamed Deang sour tea compressed tea), which uses the sour tea fermentation system described in Example 1 for fermentation, comprising the following steps:

[0084] S1. Fresh leaf spreading: After the fresh leaves are inspected, they are spread on bamboo boards with a leaf layer thickness of 5 cm. After the leaves are spread to a moisture content of 68%, they are transferred to the killing process;

[0085] S2, killing green: using pan frying, at 280 ℃, killing green for 10 minutes;

[0086] S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature, with the leaf layer thickness not exceeding 1 cm, and turned over once an hour until the leaves are dark green, soft, with continuous stems and stalks, and a moisture content of 66%;

[0087] S4, rolling: rolling machine rolling for 20min, the sliver rate is more than 85%;

[0088] S5. Anaerobic fermentation: The rolled leaves are loaded layer by layer into the fermentation tank 1 and compacted until it is full. After the filling is completed, the fermentation tank 1 is sealed and placed in a basement for fermentation for 6 months.

[0089] S6. Drying: drying at 40°C;

[0090] S7, refining: screening and color sorting the dried tea leaves to grade and remove impurities;

[0091] S8, steaming and pressing: steaming and pressing the graded tea leaves at 85°C for 2 minutes, and then pressing and pressing into shape;

[0092] S9, drying: drying the steamed and pressed tea at a temperature of 55°C, with the moisture content after drying not exceeding 10%;

[0093] S10. Packaging.

[0094] Example 6

[0095] A process for producing a light-fragrant sour tea (steamed Deang sour tea compressed tea), which uses the sour tea fermentation system described in Example 1 for fermentation, comprising the following steps:

[0096] S1. Fresh leaf spreading: After the fresh leaves are inspected, they are spread on bamboo boards with a leaf layer thickness of 10 cm. After the leaves are spread to a moisture content of 72%, they are transferred to the killing process;

[0097] S2, killing: using pan frying, at 320 ℃, killing for 20 minutes;

[0098] S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature, with the leaf layer thickness not exceeding 1 cm, and are turned over once every 2 hours until the leaves are dark green, soft, with unbroken stems and a moisture content of 70%;

[0099] S4, rolling: rolling machine rolling for 40min, the sliver rate is more than 85%;

[0100] S5. Anaerobic fermentation: The rolled leaves are loaded layer by layer into the fermentation tank 1 and compacted until it is full. After the filling is completed, the fermentation tank 1 is sealed and placed in a basement for fermentation for 9 months.

[0101] S6, drying: drying at 60°C;

[0102] S7, refining: screening and color sorting the dried tea leaves to grade and remove impurities;

[0103] S8, steaming and pressing: steaming and pressing the graded tea leaves at 90° C. for 3 min, and then pressing and pressing them into shape;

[0104] S9, drying: drying the steamed and pressed tea at a temperature of 65°C, with the moisture content after drying not exceeding 10%;

[0105] S10. Packaging.

[0106] Example 7

[0107] A process for producing a light-fragrant sour tea (steamed Deang sour tea compressed tea), which uses the sour tea fermentation system described in Example 1 for fermentation, comprising the following steps:

[0108] S1. Fresh leaf spreading: After the fresh leaves are inspected, they are spread on bamboo boards with a leaf layer thickness of 8 cm. After the leaves are spread to a moisture content of 70%, they are transferred to the killing process;

[0109] S2, killing green: using pan frying, at 300 ℃, killing green for 15 minutes;

[0110] S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature, with the leaf layer thickness not exceeding 1 cm, and are turned over once every 1.5 hours until the leaves are dark green, soft, with unbroken stems and a moisture content of 68%;

[0111] S4, rolling: rolling machine rolling for 30min, the sliver rate is more than 85%;

[0112] S5. Anaerobic fermentation: The rolled leaves are loaded layer by layer into the fermentation tank 1 and compacted until it is full. After the filling is completed, the fermentation tank 1 is sealed and placed in a basement for fermentation for 7 months.

[0113] S6, drying: drying at 50°C;

[0114] S7, refining: screening and color sorting the dried tea leaves to grade and remove impurities;

[0115] S8, steaming and pressing: steaming and pressing the graded tea leaves at 88°C for 2 minutes, and then pressing and pressing into shape;

[0116] S9, drying: drying the steamed and pressed tea at a temperature of 65°C, with the moisture content after drying not exceeding 10%;

[0117] S10. Packaging.

[0118] This application uses sealed jars for fermentation, and at the same time, a temperature and humidity sensor is placed in the jar to monitor the temperature and humidity changes during the fermentation process for 24 hours, and the fermentation time is controlled according to the temperature and humidity changes to avoid excessive fermentation and sour tea. At the same time, the fermentation tank is sealed and placed in the basement, and the sour tea fermentation is carried out using the appropriate environmental temperature and humidity, and finally a fragrant sour tea is fermented, which is more suitable for the public taste.

[0119] In addition, in the description of the invention, unless otherwise specified, the terms "multiple", "multiple roots", "multiple groups" are used to mean two or more than two, and "several", "several roots", "several groups" are used to mean one or more than one. In the description of the present invention, it should be noted that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inside", "outside", etc. is based on the orientation or positional relationship shown in the accompanying drawings, which is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention. In addition, the terms "first", "second", and "third" are used only for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0120] The specific implementation modes of the present invention are described in detail above in conjunction with the accompanying drawings, but the present invention is not limited to the above implementation modes, and various changes can be made within the knowledge scope of ordinary technicians in this field without departing from the purpose of the present invention.

Claims

1. A fragrant sour tea fermentation system, characterized in that: Used for sour tea fermentation, comprising a fermentation tank, a temperature and humidity sensor and a controller, wherein the fermentation tank is made of pottery or porcelain clay as an embryo and fired, the temperature and humidity sensor is placed in the fermentation tank, the controller is electrically connected to the temperature and humidity sensor, and the controller is used to monitor and display the temperature and humidity data in the fermentation tank; When fermenting sour tea, the tea leaves that have been spread, withered, dried and rolled are placed in a fermentation tank, which is then sealed and placed in the basement for fermentation. A temperature and humidity sensor monitors the changes in temperature and humidity during the fermentation process for 24 hours.

2. A process for producing a light-fragrant sour tea, characterized in that: The sour tea fermentation system according to claim 1 is used for fermentation, comprising the following steps: S1. Fresh leaf spreading: After the fresh leaves are inspected, they are spread on bamboo boards with a leaf layer thickness of 5-10cm. After the leaves are spread to a moisture content of 68% to 72%, they are transferred to the killing process; S2. Fixing: Frying in a pan at 280°C to 320°C for 10-20 minutes; S3, airing: the withered leaves are aired on bamboo mats to cool to room temperature; S4, rolling: rolling machine rolling for 20-40min, the sliver rate is more than 85%; S5. Anaerobic fermentation: The rolled leaves are loaded into the fermentation tank layer by layer and compacted until it is full. After the filling is completed, the fermentation tank is sealed and placed in the basement for fermentation.

3. The process for making the light-fragrant sour tea according to claim 2, characterized in that: After anaerobic fermentation, the following steps are required: 1) Mashing: Mashing into a sticky tea mud; 2) Make the shape; 3) Drying: Dry the tea mud after shaping at a temperature of 50-70°C, and the moisture content after drying shall not exceed 10%; 4) Packaging.

4. The process for producing the light-fragrant sour tea according to claim 2, characterized in that: After anaerobic fermentation, the following steps are required: Step 1: Drying: Dry at 40-60℃; Step 2: Refining: Screening and color sorting the dried tea leaves to remove impurities; Step 3: Steaming and pressing: steaming and pressing the graded tea leaves at 75-95°C for 2-3 minutes, and then pressing them into shape; Step 4: Drying: Dry the steamed and pressed tea at a temperature of 50-70°C, with the moisture content after drying not exceeding 10%; Step 5: Packaging.

5. The process for making the light-fragrant sour tea according to claim 2, characterized in that: In S2, pan frying is carried out at 290°C to 310°C for 12-18 minutes.

6. The process for producing the light-fragrant sour tea according to claim 5, characterized in that: In S3, when the withered leaves are spread out to dry, the thickness of the leaf layer does not exceed 1 cm, and they are turned over once every 1-2 hours until the leaves are dark green, soft, with unbroken stems and a moisture content of 66%-70%.

7. The process for making the light-fragrant sour tea according to claim 6, characterized in that: In S5, the fermentation tanks are sealed and placed in the basement for fermentation for 6-9 months.

8. The process for making the light-fragrant sour tea according to claim 4, characterized in that: In step 1, choose to dry at 55°C.

9. The process for making the light-fragrant sour tea according to claim 4, characterized in that: In step three, the graded tea leaves are steamed and pressed at 85-90° C. for 2-3 minutes and then pressed into shape.

10. The process for making the light-fragrant sour tea according to claim 4, characterized in that: In step 4, the tea after steaming and pressing is dried at a temperature of 55 or 65° C., and the moisture content after drying does not exceed 10%.

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