Tea leaf fermentation device and method

Abstract

The application discloses a tea fermentation device and method, relates to the technical field of tea fermentation, and has the technical features of a base and a lower shell fixedly installed on the base, a upper shell which is matched with the lower shell and is bolted on the upper side of the lower shell, and an anti-caking structure arranged in the inner cavity of the lower shell, wherein the anti-caking structure comprises a cylinder bottom, an inner inclined air-permeable cylinder and an outer inclined air-permeable cylinder are fixedly installed on the cylinder bottom in sequence from inside to outside, and the inner inclined air-permeable cylinder and the outer inclined air-permeable cylinder are located on the same axis line. By arranging the inclined air-permeable cylinder, the overturning mechanism, the inner and outer rotating shafts and the arc-shaped baffle system, the physical damage of tea leaves caused by traditional rigid stirring is effectively avoided, uniform turning and dynamic buffer protection of the tea leaves are realized, a three-dimensional circulating air duct is constructed by using the air-permeable partition plate and the air-permeable holes, the problem of local fermentation difference caused by uneven air distribution is solved, the continuous and uniform enzymatic oxidation reaction is ensured, and the flavor consistency and quality stability of finished tea are significantly improved.

Description

Technical Field

[0001] This invention relates to the field of tea fermentation technology, specifically to a tea fermentation apparatus and method. Background Technology

[0002] As a traditional beverage with a long history, the quality characteristics and flavor of tea essentially depend on the precise control of the fermentation process. In the processing systems of fermented teas such as black tea and oolong tea, the enzymatic oxidation reaction based on polyphenol oxidase constitutes the core biochemical transformation process. By precisely controlling parameters such as temperature, humidity, and oxygen supply, the endogenous substances in the tea leaves undergo directional transformation, forming specific color, aroma components, and taste characteristics. The precision of controlling this biochemical transformation process directly determines the flavor profile and market value of the tea product.

[0003] In traditional fermentation processes, mechanical turning is commonly used to achieve homogenization of materials. However, rigid stirring devices can easily cause physical damage when in contact with tea leaves. At the microscopic level, external mechanical force can disrupt the cell wall structure of tea leaves, causing premature leakage of the enzymatic reaction matrix. This not only affects the continuity of the normal fermentation process but also results in the abnormal release of volatile aromatic substances. Macroscopically, this manifests as a decrease in the integrity of the finished tea leaves, an increase in the turbidity of the tea liquor, and a transformation of characteristic floral and fruity aromas into grassy notes, indicating a decline in quality. Therefore, we propose a tea fermentation device and method. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a tea fermentation device and method that solves the problem of physical damage to tea leaves caused by mechanical stirring in traditional fermentation processes. Rigid stirring damages cell walls, leading to leakage of enzymatic reaction substrates and loss of aromatic substances, which affects the continuity of fermentation and the quality of tea leaves. Macroscopically, this manifests as a decrease in the integrity of finished tea leaves, an increase in the turbidity of the tea soup, and a deterioration in aroma.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a tea fermentation device and method, comprising a base and a lower shell fixedly installed on the base, wherein an upper shell adapted to the lower shell is bolted to the top of the lower shell, and the inner cavity of the lower shell is provided with an anti-caking structure.

[0006] The anti-caking structure includes a cylinder bottom, on which an inclined inner ventilator and an inclined outer ventilator are fixedly installed sequentially from the inside to the outside. The inclined inner ventilator and the inclined outer ventilator are located on the same axis, and several ventilator dividing plates are fixedly installed between the inclined inner ventilator and the inclined outer ventilator.

[0007] The two breathable partition plates are rotatably connected from the inside to the outside by an inner rotating shaft and an outer rotating shaft, both of which are arc-shaped strips. An inner arc-shaped baffle is fixedly installed on the inner rotating shaft, and an outer arc-shaped baffle is fixedly installed on the outer rotating shaft. There are several inner rotating shafts, outer rotating shafts, inner arc-shaped baffles, and outer arc-shaped baffles, and the inner rotating shafts and outer rotating shafts correspond one-to-one with the inner arc-shaped baffles and outer arc-shaped baffles, respectively.

[0008] Preferably, a threaded sleeve is fixedly installed at the end of the inclined external vent cylinder away from the bottom of the cylinder; an insert is fixedly installed at the center of the bottom of the cylinder.

[0009] Preferably, the inclined inner ventilator, the inclined outer ventilator, and the ventilator dividing plate are all provided with a number of evenly distributed circular vent holes; there are gaps between the inner arc-shaped baffle, the outer arc-shaped baffle, and the inclined inner ventilator, the inclined outer ventilator, and the ventilator dividing plate; there is a gap between the inner arc-shaped baffle and the outer arc-shaped baffle.

[0010] Preferably, the lower shell is provided with a flipping mechanism, which includes a servo motor fixedly mounted on the lower shell. A main linkage rod penetrating the lower shell is fixedly mounted on the output end of the servo motor. The main linkage rod is connected to a bearing in the lower shell. A main linkage frame is fixedly mounted on the end of the main linkage rod away from the servo motor. An L-shaped mounting block is fixedly mounted on the main linkage frame. An inclined spring box is fixedly mounted on the L-shaped mounting block. The inclined spring box has symmetrically opened sliding grooves. A telescopic spring is fixedly mounted on the bottom of the inner cavity of the inclined spring box. An insert rod that is slidably connected to the inclined spring box is fixedly mounted on the upper inclined end of the telescopic spring. A pressing plate penetrating the sliding groove is fixedly mounted on the lower inclined end of the insert rod.

[0011] Preferably, the flipping mechanism further includes a driven linkage rod connected to the lower housing by a bearing. The driven linkage rod passes through the lower housing. A driven linkage frame is fixedly installed at one end of the driven linkage rod. A positioning block is fixedly installed on the outer circular surface of the driven linkage frame. An inclined positioning rod is fixedly installed on the positioning block. A splitting bearing is fixedly installed at the end of the inclined positioning rod away from the positioning block. The inclined positioning rod is fixedly connected to the inner ring of the splitting bearing. A threaded sealing cap is fixedly installed on the outer ring of the splitting bearing.

[0012] Preferably, the main linkage frame and the driven linkage rod have completely identical structures, wherein the main linkage frame and the driven linkage rod are composed of a collar and three intersecting rods; the threaded sleeve is adapted to the threaded sealing cap.

[0013] Preferably, the lower shell and the upper shell are provided with a plurality of exhaust holes at the end near the servo motor, and the lower shell and the upper shell are provided with a plurality of air inlets at the end away from the servo motor; an arc-shaped wind deflector is fixedly installed at the end of the lower shell and the upper shell near the servo motor.

[0014] A fermentation method suitable for the tea fermentation apparatus described above, comprising the following fermentation steps:

[0015] S1. Pre-treatment according to the characteristics of tea: For teas that require enzymatic fermentation (such as oolong tea), perform withering treatment to activate polyphenol oxidase; for teas that require termination of fermentation (such as green tea), perform fixation to ensure that the moisture content and enzyme activity of the tea leaves meet the requirements of subsequent fermentation.

[0016] S2. Open the top shell, unscrew the sealing cap and remove the inclined outer ventilator. Fill the pre-treated tea evenly into the annular space between the inclined inner ventilator and the inclined outer ventilator. The filling amount should not exceed 70%. Leave room for turning. Through the separation design of the ventilator partition plate, the tea is distributed to multiple independent areas to avoid local accumulation.

[0017] S3. Reinstall the inclined external vent, press the plug rod to align the sealing cover with the threaded sleeve and tighten it to ensure the airtightness of the device. Close the upper shell and fix the bolts. Check that the exhaust port and air inlet port are not blocked.

[0018] S4. Turn on the servo motor to drive the main linkage rod to rotate the inclined inner and outer ventilation cylinders at a set angle. Centrifugal force causes the tea leaves to roll naturally along the cylinder wall. Combined with the flexible buffer of the inner and outer arc baffles, three-dimensional turning is achieved. The speed is adjusted according to the type of tea: high frequency and low amplitude are used to simulate "wave tea" for oolong tea, and low speed and uniform speed are used for black tea.

[0019] S5. Temperature-controlled humid airflow (containing atomized water vapor and oxygen) is introduced through the air inlet. The airflow forms a three-dimensional circulating air field through the air-permeable partition plate and air-permeable holes, and evenly penetrates into the gaps between the tea leaves. Adjust the opening of the exhaust port to maintain the dynamic temperature and humidity (e.g., 25-30℃ for oolong tea, RH 80%~90%) and oxygen concentration in the device to ensure continuous and uniform enzymatic reaction;

[0020] S6. Regularly observe changes in the color and aroma of the tea leaves. Sensors can be installed to monitor internal temperature, humidity and oxygen content. By adjusting the servo motor speed, airflow parameters and turning frequency, the fermentation environment can be dynamically optimized to avoid uneven fermentation caused by local overheating or lack of oxygen.

[0021] S7; After reaching the target fermentation level, turn off the servo motor and airflow supply. Let it stand for 10-15 minutes to allow the tea leaves to settle, unscrew the sealing cap and remove the tea leaves, check the integrity of the tea leaves and cell structure to ensure there is no mechanical damage, and finally obtain a high-quality fermented tea with a clear liquor and pure aroma.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. By incorporating an inclined inner ventilator, an inclined outer ventilator, and a flipping mechanism, the problem of physical damage to tea leaves caused by traditional rigid stirring is solved. Driven by a servo motor, the inclined cylinder rotates at a specific angle, utilizing centrifugal force to allow the tea leaves to roll naturally along the cylinder wall. Combined with a three-dimensional flipping design, this simulates the traditional hand-operated "wave-turning" process, achieving uniform tea leaf turning while avoiding cell wall rupture caused by direct mechanical compression. This significantly protects the integrity of the tea leaves, reduces leakage of enzymatic reaction matrix and aromatic substances, and ensures a clear tea liquor and pure aroma in the finished product.

[0024] 2. By incorporating an inner and outer rotating shaft, along with arc-shaped baffles, the problem of secondary damage caused by inertial collisions during tea leaf turning is solved. The inner and outer arc-shaped baffles on the inner and outer rotating shafts swing freely with the impact force as the tea leaves fall, transforming rigid collisions into multi-directional flexible buffering forces. This guides the tea leaves to slide orderly to the bottom of the cylinder while the gap design prevents leaves from getting stuck, further reducing the risk of cell structure damage. This structure, combined with the tilting rotation of the turning mechanism, forms a dynamic buffering system that collaboratively ensures the physical integrity of the tea leaves and the continuity of biochemical reactions during fermentation.

[0025] 3. By incorporating a permeable dividing plate and evenly distributed ventilation holes, the problem of uneven airflow distribution leading to localized fermentation differences in traditional devices is resolved. The permeable dividing plate divides the annular space into multiple independent areas, which, together with the ventilation holes of the inclined inner and outer ventilation cylinders, form a three-dimensional circulating air duct. This allows temperature and humidity-controlled airflow to evenly penetrate the gaps between each layer of tea leaves. This design optimizes oxygen permeation efficiency, ensuring that enzymatic oxidation reactions occur synchronously throughout the entire process. It avoids uneven fermentation caused by localized oxygen deficiency or excessive humidity, significantly improving the flavor consistency and quality stability of the finished tea. Attached Figure Description

[0026] Figure 1 This is a complete structural schematic diagram of the present invention;

[0027] Figure 2 For the present invention Figure 1 Another perspective structural diagram;

[0028] Figure 3 This is a schematic diagram of the exploded structure of part of the present invention;

[0029] Figure 4 This is a schematic diagram of the anti-caking structure of the present invention;

[0030] Figure 5 For the present invention Figure 4 Partial structural diagram;

[0031] Figure 6 This is a schematic diagram of the arc-shaped windbreak block of the present invention;

[0032] Figure 7 This is a schematic diagram of the structure of the breathable dividing plate, inner rotating shaft, inner arc-shaped baffle and outer arc-shaped baffle of the present invention;

[0033] Figure 8 This is a schematic diagram of the inner arc-shaped baffle and the outer arc-shaped baffle of the present invention;

[0034] Figure 9 This is a schematic diagram of the structure of the pressing plate, telescopic spring, and insertion rod of the present invention;

[0035] Figure 10 This is a schematic diagram of the inner and outer rotating shafts of the present invention.

[0036] In the picture:

[0037] 1. Base; 2. Lower shell; 3. Upper shell;

[0038] 4. Anti-caking structure; 401. Cylinder bottom; 402. Inclined inner ventilator; 403. Inclined outer ventilator; 404. Ventilation dividing plate; 405. Inner rotating shaft; 406. Outer rotating shaft; 407. Inner arc-shaped baffle; 408. Outer arc-shaped baffle; 409. Threaded sleeve; 410. Insert sleeve;

[0039] 5. Tilting mechanism; 501. Servo motor; 502. Main linkage rod; 503. Main linkage frame; 504. L-shaped mounting block; 505. Spring box; 506. Telescopic spring; 507. Insert rod; 508. Pressing plate; 509. Slave linkage rod; 510. Slave linkage frame; 511. Positioning block; 512. Angled positioning rod; 513. Opening and closing bearing; 514. Sealing cover;

[0040] 6. Exhaust vent; 7. Air inlet vent; 8. Arc-shaped wind deflector. Detailed Implementation

[0041] In this invention, unless otherwise stated, the directional terms such as "up" and "down" generally refer to the directions shown in the accompanying drawings, or to the vertical, perpendicular, or gravitational direction; similarly, for ease of understanding and description, "left" and "right" generally refer to the left and right shown in the accompanying drawings; "inner" and "outer" refer to the inner and outer contours of each component itself, but the above directional terms are not intended to limit this invention.

[0042] This invention provides a technical solution:

[0043] Please see Figures 1-10 A tea fermentation device includes a base 1 and a lower shell 2 fixedly installed on the base 1. An upper shell 3 adapted to the lower shell 2 is bolted to the top of the lower shell 2. The inner cavity of the lower shell 2 is provided with an anti-caking structure 4.

[0044] The anti-caking structure 4 includes a cylinder bottom 401. An inclined inner ventilator 402 and an inclined outer ventilator 403 are fixedly installed on the cylinder bottom 401 from the inside to the outside. The inclined inner ventilator 402 and the inclined outer ventilator 403 are located on the same axis. Several air-permeable dividing plates 404 are fixedly installed between the inclined inner ventilator 402 and the inclined outer ventilator 403. An inner rotating shaft 405 and an outer rotating shaft 406 are rotatably connected between the two breathable partition plates 404 from the inside to the outside. Both the inner rotating shaft 405 and the outer rotating shaft 406 are arc-shaped strips. An inner arc-shaped baffle 407 is fixedly installed on the inner rotating shaft 405, and an outer arc-shaped baffle 408 is fixedly installed on the outer rotating shaft 406. There are several inner rotating shafts 405, outer rotating shafts 406, inner arc-shaped baffles 407 and outer arc-shaped baffles 408, and the inner rotating shafts 405 and outer rotating shafts 406 correspond one-to-one with the inner arc-shaped baffles 407 and outer arc-shaped baffles 408, respectively.

[0045] A permeable dividing plate 404 separates the space between the two cylinders, forming multiple independent areas to effectively prevent localized accumulation of tea leaves. An inner arc-shaped baffle 407 and an outer arc-shaped baffle 408 are respectively installed on the inner rotating shaft 405 and the outer rotating shaft 406. (The permeable dividing plate 404 is rotatably connected to the inner rotating shaft 405 and the outer rotating shaft 406. The permeable dividing plate 404 has an inner rotating groove and an outer rotating groove. The two ends of the inner rotating shaft 405 and the outer rotating shaft 406 are located in the inner rotating groove and the outer rotating groove, respectively. The diameters of the inner rotating shaft 405 and the outer rotating shaft 406 are both larger than the diameters of the inner rotating shaft 405 and the outer rotating shaft 406, ensuring that the inner rotating shaft 405 and the outer rotating shaft 406...) The rotating shaft 406 can rotate on the ventilated dividing plate 404, avoiding the influence of the curvature at both ends of the inner rotating shaft 405 and the outer rotating shaft 406, which could prevent normal oscillation. It oscillates freely with the tea leaves as they are turned (during the turning process, the tea leaves will contact the inner arc-shaped baffle 407 and the outer arc-shaped baffle 408, and the inner arc-shaped baffle 407 and the outer arc-shaped baffle 408 will also oscillate under the action of gravity, causing the inner arc-shaped baffle 407 and the outer arc-shaped baffle 408 to contact and oscillate), providing flexible cushioning and reducing collision damage to the tea leaves. During operation, the inclined inner ventilated cylinder 402 and the inclined outer ventilated cylinder 403 rotate under the drive of the servo motor 501, and the tea leaves roll naturally along the cylinder wall. Combined with the design of the ventilated dividing plate 404 and the inner arc-shaped baffle 407 and the outer arc-shaped baffle 408, the tea leaves are evenly turned and a three-dimensional circulating air field is constructed, ensuring uniform fermentation, protecting the integrity of the tea leaves, and improving the quality of the fermented tea.

[0046] Please see Figure 4 and Figure 5 A threaded sleeve 409 is fixedly installed at the end of the inclined external ventilator 403 away from the bottom of the cylinder 401; an insert 410 is fixedly installed at the center of the bottom of the cylinder 401.

[0047] During operation, the airtightness of the device is ensured by tightening the sealing cap 514 and the threaded sleeve 409 to prevent tea leakage. At the same time, the insert 410 provides stable support for the flipping mechanism 5, and together with the threaded sleeve 409, it enables quick assembly and disassembly, facilitating the filling and removal of tea, improving operational efficiency, and ensuring the smooth progress of the fermentation process.

[0048] In some embodiments, a plurality of evenly distributed circular ventilation holes are provided on the inclined inner ventilation cylinder 402, the inclined outer ventilation cylinder 403, and the ventilation dividing plate 404; gaps exist between the inner arc-shaped baffle 407, the outer arc-shaped baffle 408 and the inclined inner ventilation cylinder 402, the inclined outer ventilation cylinder 403, and the ventilation dividing plate 404; and there is a gap between the inner arc-shaped baffle 407 and the outer arc-shaped baffle 408.

[0049] In this embodiment, the circular ventilation holes on the inclined inner ventilation cylinder 402, the inclined outer ventilation cylinder 403, and the ventilation dividing plate 404 ensure uniform airflow distribution, promoting full fermentation of the tea leaves. The gap design between the inner arc-shaped baffle 407, the outer arc-shaped baffle 408, and the ventilation structure provides space for the inner arc-shaped baffle 407 and the outer arc-shaped baffle 408 to swing, ensuring that they can swing irregularly during tea leaf turning, reducing collision damage during turning, while allowing hot and humid airflow to penetrate, improving fermentation efficiency. These gaps also promote the natural sliding of tea leaves, preventing leaf jamming, ensuring uniform heating and ventilation of the tea leaves during fermentation, playing a crucial role in improving the quality of the fermented tea.

[0050] Please see Figure 3 , Figure 4 , Figure 5 and Figure 9 The lower shell 2 is provided with a flipping mechanism 5, which includes a servo motor 501 fixedly installed on the lower shell 2. The output end of the servo motor 501 is fixedly installed with a main linkage rod 502 that penetrates the lower shell 2. The main linkage rod 502 is connected to the lower shell 2 bearing. The end of the main linkage rod 502 away from the servo motor 501 is fixedly installed with a main linkage frame 503. An L-shaped mounting block 504 is fixedly installed on the main linkage frame 503. An inclined spring box 505 is fixedly installed on the L-shaped mounting block 504. The inclined spring box 505 has symmetrically opened sliding grooves. A telescopic spring 506 is fixedly installed at the bottom of the inner cavity of the inclined spring box 505. An insert rod 507 that is slidably connected to the inclined spring box 505 is fixedly installed at the upper inclined end of the telescopic spring 506. A pressing plate 508 that penetrates the sliding groove is fixedly installed at the lower inclined end of the insert rod 507.

[0051] The flipping mechanism 5 is driven by a servo motor 501, which in turn drives the main linkage frame 503 and the inclined inner and outer ventilators to rotate via the main linkage rod 502, achieving three-dimensional flipping of the tea leaves. An L-shaped mounting block 504 on the main linkage frame 503 secures the inclined spring box 505, which contains a telescopic spring 506 and connects the insertion rod 507 to the pressing plate 508, forming a quick-release structure. During operation, pressing the pressing plate 508 releases the insertion rod 507, allowing the inclined outer ventilator 403 to be easily removed for tea filling. After filling, the pressing plate 508 presses the insertion rod 507 to lock it in place, ensuring the airtightness of the device. This design not only improves operational efficiency but also avoids mechanical damage by precisely controlling the tea leaf flipping, ensuring a stable fermentation environment and improved tea quality.

[0052] Please see Figure 3 , Figure 4 , Figure 5 and Figure 7 The flipping mechanism 5 also includes a follower linkage rod 509 connected to the lower housing 2 by a bearing. The follower linkage rod 509 passes through the lower housing 2. A follower linkage frame 510 is fixedly installed at one end of the follower linkage rod 509. A positioning block 511 is fixedly installed on the outer circular surface of the follower linkage frame 510. An inclined positioning rod 512 is fixedly installed on the positioning block 511. A splitting bearing 513 is fixedly installed at the end of the inclined positioning rod 512 away from the positioning block 511. The inclined positioning rod 512 is fixedly connected to the inner ring of the splitting bearing 513. A threaded sealing cap 514 is fixedly installed on the outer ring of the splitting bearing 513.

[0053] During operation, the linkage rod 509 connects to the lower shell 2 via the linkage frame 510 and positioning block 511, providing additional support and stability for the inclined outer vent 403 and ensuring smooth rotation. The design of the opening and closing bearing 513 on the inclined positioning rod 512 and the threaded sealing cap 514 allows the sealing cap 514 to be easily tightened or loosened with the threaded sleeve 409, achieving quick sealing and disassembly, facilitating the filling and removal of tea leaves. Simultaneously, the flexibility of the opening and closing bearing 513 ensures smooth rotation of the sealing cap, effectively maintaining the airtightness of the device, which is crucial for maintaining a stable fermentation environment and ensuring the efficiency and quality of the tea fermentation process.

[0054] In some embodiments, the main linkage 503 and the driven linkage 509 have completely identical structures, wherein the main linkage 503 and the driven linkage 509 are composed of a collar and three intersecting rods; the threaded sleeve 409 is adapted to the threaded sealing cap 514.

[0055] In this embodiment, the main linkage frame 503 and the driven linkage rod 509 have the same structure, both consisting of a collar and three intersecting rods. This design ensures the stability and balance of the flipping mechanism 5. The threaded sleeve 409 is adapted to the threaded sealing cap 514, allowing the sealing cap 514 to be tightly screwed onto the inclined outer vent 403, ensuring the device's airtightness and preventing tea leakage. During operation, the two work together to ensure the airtightness of the tea fermentation environment and support the uniform turning of the tea through a stable structure, playing an important role in improving fermentation efficiency and tea quality.

[0056] Please see Figure 2 , Figure 3 and Figure 4 The lower shell 2 and the upper shell 3 are provided with several exhaust holes 6 at the end near the servo motor 501, and several air inlets 7 at the end away from the servo motor 501; an arc-shaped wind baffle 8 is fixedly installed at the end of the lower shell 2 and the upper shell 3 near the servo motor 501.

[0057] The exhaust vents 6 and air inlets 7 on the lower shell 2 and upper shell 3, along with the installed arc-shaped windbreaks 8, work together to regulate the fermentation environment. During operation, the air inlet 7 introduces warm, humid airflow, providing the necessary temperature, humidity, and oxygen for tea fermentation; the exhaust vents 6 regulate the airflow within the device, maintaining dynamic balance. The arc-shaped windbreaks 8 guide the warm, humid gas away from the servo motor 501, preventing condensation corrosion and promoting gas circulation. This design optimizes the fermentation environment, ensures continuous and uniform enzymatic reactions, improves tea fermentation quality, and effectively protects the servo motor 501.

[0058] A fermentation method suitable for the above-mentioned tea fermentation device, comprising the following fermentation steps:

[0059] S1. Pre-treatment according to the characteristics of tea: For teas that require enzymatic fermentation (such as oolong tea), perform withering treatment to activate polyphenol oxidase; for teas that require termination of fermentation (such as green tea), perform fixation to ensure that the moisture content and enzyme activity of the tea leaves meet the requirements of subsequent fermentation.

[0060] S2. Open the upper shell 3, unscrew the sealing cap 514 and remove the inclined outer ventilator 403. Fill the pre-treated tea evenly into the annular space between the inclined inner ventilator 402 and the inclined outer ventilator 403. The filling amount should not exceed 70%. Leave room for turning. Through the separation design of the ventilator partition plate 404, the tea is distributed to multiple independent areas to avoid local accumulation.

[0061] S3. Reinstall the inclined external vent 403, press the insert rod 507 to align the sealing cover 514 with the threaded sleeve 409 and tighten it to ensure the airtightness of the device. Close the upper shell 3 and fix the bolts. Check that the exhaust port 6 and the air inlet port 7 are not blocked.

[0062] S4. Turn on the servo motor 501, drive the main linkage rod 502 to rotate the inclined inner and outer ventilation cylinders at a set angle. The centrifugal force makes the tea leaves roll naturally along the cylinder wall. Combined with the flexible buffer of the inner arc baffle 407 and the outer arc baffle 408, three-dimensional turning is achieved. The speed is adjusted according to the type of tea: high frequency and low amplitude are used to simulate "wave green" for oolong tea, and low speed and uniform speed are used for black tea.

[0063] S5. A temperature-controlled, humid airflow containing atomized water vapor and oxygen is introduced through the air inlet 7. The airflow forms a three-dimensional circulating air field through the permeable partition plate 404 and the air vents, evenly penetrating into the gaps between the tea leaves. Adjust the opening of the exhaust vent 6 to maintain the dynamic temperature and humidity (e.g., 25-30℃ for oolong tea, RH 80%~90%) and oxygen concentration within the device, ensuring continuous and uniform enzymatic reaction.

[0064] S6. Regularly observe changes in the color and aroma of the tea leaves. Sensors can be installed to monitor internal temperature, humidity and oxygen content. By adjusting the speed of the servo motor 501, airflow parameters and turning frequency, the fermentation environment can be dynamically optimized to avoid uneven fermentation caused by local overheating or lack of oxygen.

[0065] S7; After reaching the target fermentation level, turn off the servo motor 501 and the airflow supply. Let it stand for 10-15 minutes to allow the tea leaves to settle, unscrew the sealing cap 514 and take out the tea leaves. Check the integrity of the tea leaves and the cell structure to ensure there is no mechanical damage, and finally obtain a high-quality fermented tea with a clear liquor and pure aroma.

[0066] The working principle of this invention is as follows: First, pretreatment is performed according to the type of tea. For example, oolong tea requires a withering process to activate polyphenol oxidase activity, while some teas require fixation to terminate the enzymatic reaction. After pretreatment, the operator rotates the bolt to open the upper shell 3, holds the inclined outer vent 403 with one hand, and moves the sealing cap 514 to rotate it away from the threaded sleeve 409 with the other hand. Then, the operator presses the pressing plate 508, compresses the telescopic spring 506, and separates the insertion rod 507 from the insertion cylinder 410, allowing the inclined outer vent 403 to be removed. The pretreated tea is then evenly packed into the annular space between the inclined inner vent 402 and the inclined outer vent 403, with the filling amount controlled within 70% to allow space for turning. The permeable dividing plate 404 divides the annular space into multiple independent areas. Its uniformly permeable pores promote airflow penetration, ensuring that each layer of tea leaves has sufficient contact with oxygen. Compared to the space between the inclined outer permeable cylinder 403 and the inclined inner permeable cylinder 402, where the tea leaves are placed as a whole, dividing this space into multiple sections can, to some extent, prevent uneven fermentation in certain areas. After filling, the insert rod 507 is reinserted and pressed downwards at an angle to align the sealing cap 514 with the threaded sleeve 409 before tightening to ensure the airtightness of the device.

[0067] After the upper shell 3 is closed, the flipping mechanism 5 is activated. The servo motor 501 drives the main linkage rod 502 to rotate, which in turn drives the main linkage frame 503 and the inclined inner and outer air vents 402 to rotate synchronously. The secondary linkage rod 509 provides auxiliary support through the secondary linkage frame 510, forming a stable rotation system together with the main linkage frame 503. Since the inclined inner and outer air vents 402 and 403 are installed at an inclined angle, under the action of centrifugal force, the tea leaves periodically roll up and down along the inclined direction of the cylinder, achieving three-dimensional flipping. During the turning process, when the tea leaves pass through the inner arc-shaped baffle 407 on the inner rotating shaft 405 and the outer arc-shaped baffle 408 on the outer rotating shaft 406, the inner arc-shaped baffle 407 and the outer arc-shaped baffle 408 achieve irregular free swinging under the force and gravity of the tea leaves during the turning process. This transforms the falling inertia of the tea leaves into multi-directional buffering force, which not only avoids rigid collision damage to the leaf cell structure, but also allows the tea leaves to slide naturally to the bottom of the cylinder, thus maximizing the protection of the integrity of the tea leaves.

[0068] For fermentation environment control, a mixture of temperature-controlled hot air, atomized water vapor, and oxygen is introduced through the air inlet 7. The airflow passes through the vents on the surfaces of the permeable partition plate 404, the inclined inner vent 402, and the inclined outer vent 403, forming a three-dimensional circulating air field. Moisture and oxygen permeate evenly into the gaps between the tea leaves, activating enzyme activity and maintaining the continuity of the enzymatic reaction. Changes in the color and aroma of the tea leaves are observed periodically. Sensors can be installed on the fermentation tank to monitor the internal temperature, humidity, and oxygen content. The exhaust vent 6 works in conjunction with the arc-shaped baffle block 8 to directionally guide the hot and humid gas away from the servo motor 501, preventing condensation from corroding the motor components. At the same time, the dynamic balance of temperature, humidity, and oxygen concentration within the device is maintained by adjusting the exhaust rate. After reaching the target fermentation level, the servo motor 501 and the airflow supply are turned off. The tea leaves are allowed to settle for 10-15 minutes, then the sealing cap 514 is unscrewed and the tea leaves are removed.

[0069] The rotation speed of the inclined cylinder can be adjusted to meet the fermentation needs of different tea types. For example, oolong tea uses high-frequency, low-amplitude rotation to simulate the traditional "wave-green" process, while black tea uses low-speed rotation combined with a humid and hot environment to promote uniform oxidation. The 404 breathable dividing plate further optimizes airflow distribution, and combined with the centrifugal tumbling of the inclined cylinder, it completely avoids cell rupture and aroma loss caused by traditional mechanical stirring. Ultimately, through the synergistic effect of mechanical structure and intelligent environmental control, high-quality fermented tea with intact tea leaves, bright liquor, and rich aroma layers is produced.

[0070] The above are merely specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent substitutions, or modifications made based on the present invention to solve essentially the same technical problems and achieve essentially the same technical effects are all covered within the protection scope of the present invention.

Claims

1. A tea fermentation device, characterized in that, Includes a base and a lower shell fixedly mounted on the base. An upper shell that is compatible with the lower shell is bolted to the top of the lower shell. The inner cavity of the lower shell is provided with an anti-caking structure. The anti-caking structure includes a cylinder bottom, on which an inclined inner ventilator and an inclined outer ventilator are fixedly installed sequentially from the inside to the outside. The inclined inner ventilator and the inclined outer ventilator are located on the same axis line, and several ventilator partition plates are fixedly installed between the inclined inner ventilator and the inclined outer ventilator. Two breathable partition plates are rotatably connected from the inside to the outside by an inner rotating shaft and an outer rotating shaft. Both the inner and outer rotating shafts are arc-shaped strips. An inner arc-shaped baffle is fixedly installed on the inner rotating shaft, and an outer arc-shaped baffle is fixedly installed on the outer rotating shaft. There are several inner rotating shafts, outer rotating shafts, inner arc-shaped baffles, and outer arc-shaped baffles, and the inner rotating shafts and outer rotating shafts correspond one-to-one with the inner and outer arc-shaped baffles, respectively. A flipping mechanism is provided on the lower shell. The flipping mechanism includes a servo motor fixedly installed on the lower shell. A main linkage rod that penetrates the lower shell is fixedly installed at the output end of the servo motor. The main linkage rod is connected to the bearing of the lower shell. A main linkage frame is fixedly installed at the end of the main linkage rod away from the servo motor. The servo motor is turned on, driving the main linkage rod to rotate the inclined inner and outer air cylinders at a set angle. Centrifugal force causes the tea leaves to roll naturally along the cylinder wall. Combined with the flexible buffering of the inner and outer arc-shaped baffles, three-dimensional tumbling is achieved.

2. A tea fermentation apparatus according to claim 1, characterized in that: A threaded sleeve is fixedly installed at the end of the inclined external vent cylinder away from the bottom of the cylinder; an insert is fixedly installed at the center of the bottom of the cylinder.

3. A tea fermentation apparatus according to claim 1, characterized in that: Several evenly distributed circular ventilation holes are provided on the inclined inner ventilation cylinder, the inclined outer ventilation cylinder, and the ventilation partition plate. There are gaps between the inner arc-shaped baffle, the outer arc-shaped baffle and the inclined inner ventilator, the inclined outer ventilator and the ventilator partition plate; there is a gap between the inner arc-shaped baffle and the outer arc-shaped baffle.

4. A tea fermentation apparatus according to claim 1, characterized in that: An L-shaped mounting block is fixedly installed on the main linkage frame. An inclined spring box is fixedly installed on the L-shaped mounting block. Sliding grooves are symmetrically opened on the inclined spring box. A telescopic spring is fixedly installed at the bottom of the inner cavity of the inclined spring box. A plug rod that slides and connects with the inclined spring box is fixedly installed at the upper inclined end of the telescopic spring. A pressing plate that passes through the sliding groove is fixedly installed at the lower inclined end of the plug rod.

5. A tea fermentation apparatus according to claim 1, characterized in that: The flipping mechanism also includes a driven linkage rod connected to the lower housing by a bearing. The driven linkage rod passes through the lower housing, and a driven linkage frame is fixedly installed at one end of the driven linkage rod. A positioning block is fixedly installed on the outer circular surface of the driven linkage frame. An inclined positioning rod is fixedly installed on the positioning block. A splitting bearing is fixedly installed at the end of the inclined positioning rod away from the positioning block. The inclined positioning rod is fixedly connected to the inner ring of the splitting bearing. A threaded sealing cap is fixedly installed on the outer ring of the splitting bearing.

6. A tea fermentation apparatus according to claim 2 or 5, characterized in that: The main linkage and the driven linkage have the same structure, with the main linkage and the driven linkage consisting of a collar and three intersecting rods; the threaded sleeve is adapted to the threaded sealing cap.

7. A tea fermentation apparatus according to claim 1, characterized in that: Several exhaust holes are provided at the end of the lower and upper shells closest to the servo motor, and several air inlets are provided at the end of the lower and upper shells furthest from the servo motor; an arc-shaped wind deflector is fixedly installed at the end of the lower and upper shells closest to the servo motor.

8. A fermentation method applicable to the tea fermentation apparatus of any one of claims 1-7, comprising the following fermentation steps: S1. Pre-treatment according to the characteristics of tea: For teas that require enzymatic fermentation, a withering process is performed to activate polyphenol oxidase; for teas that require termination of fermentation, a fixation process is performed to ensure that the moisture content and enzyme activity of the tea leaves meet the requirements for subsequent fermentation. S2. Open the top shell, unscrew the sealing cap and remove the inclined outer ventilator. Fill the pre-treated tea evenly into the annular space between the inclined inner ventilator and the inclined outer ventilator. The filling amount should not exceed 70%. Leave room for turning. Through the separation design of the ventilator partition plate, the tea is distributed to multiple independent areas to avoid local accumulation. S3. Reinstall the inclined external vent, press the plug rod to align the sealing cover with the threaded sleeve and tighten it to ensure the airtightness of the device. Close the upper shell and fix the bolts. Check that the exhaust port and air inlet port are not blocked. S4. Turn on the servo motor to drive the main linkage rod to rotate the inclined inner and outer ventilation cylinders at a set angle. The centrifugal force causes the tea leaves to roll naturally along the cylinder wall. Combined with the flexible buffer of the inner and outer arc baffles, three-dimensional tumbling is achieved. The speed is adjusted according to the type of tea. S5. Temperature-controlled humid and hot airflow is introduced through the air inlet. The airflow forms a three-dimensional circulating air field through the air permeable partition plate and air permeable holes, and evenly penetrates into the gaps between the tea leaves. The opening of the exhaust hole is adjusted to maintain the dynamic temperature, humidity and oxygen concentration in the device, ensuring that the enzymatic reaction is continuous and uniform. S6. Regularly observe changes in the color and aroma of the tea leaves. Sensors can be installed to monitor internal temperature, humidity and oxygen content. By adjusting the servo motor speed, airflow parameters and turning frequency, the fermentation environment can be dynamically optimized to avoid uneven fermentation caused by local overheating or lack of oxygen. S7. After reaching the target fermentation level, turn off the servo motor and air supply, let it stand for 10-15 minutes to allow the tea leaves to settle, unscrew the sealing cap and take out the tea leaves, check the integrity of the tea leaves and the cell structure to ensure that there is no mechanical damage, and finally obtain a high-quality fermented tea with clear soup color and pure aroma.

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