Black gold Tibetan tea fermentation method and automatic temperature control fermentation machine

Abstract

The invention relates to the technical field of tea leaf fermentation, and discloses a black gold Tibetan tea leaf fermentation method and an automatic temperature control fermentation machine, the machine comprises a machine shell, a rotating mechanism is arranged on the left side of the interior of the machine shell, and the rotating mechanism is used for driving tea leaves to rotate during tea leaf fermentation so as to make tea leaf fermentation more uniform; a carding mechanism is arranged on the right side of the interior of the machine shell, the carding mechanism is used for loosening tea leaves and heating and humidifying the tea leaves, a water storage mechanism is arranged at the bottom of the inner side of the machine shell, and the water storage mechanism is used for collecting condensate water in the device and discharging the condensate water to prevent the condensate water from affecting tea leaf fermentation. Uniform turning of tea leaves is achieved through the rotating mechanism to improve fermentation consistency, turning and intelligent temperature and humidity regulation and control are cooperatively completed through the combing mechanism integrating comb teeth and a spray head, condensate water is discharged through the water storage system to prevent tea leaf decay, and therefore uniformization and controllability of the black gold Tibetan tea leaf fermentation process are achieved. And the production efficiency and the product quality are improved.

Description

Technical Field

[0001] This invention relates to the field of tea fermentation technology, specifically to a fermentation method for Black Gold Tibetan tea and an automatic temperature-controlled fermentation machine. Background Technology

[0002] Tea fermentation is the core process in tea processing. Through microbial metabolism and enzymatic reactions, the substances contained in tea leaves are transformed, forming unique flavors, aromas, and colors. It is a key process that determines the quality grade of tea and is applied to the production and processing of various fermented teas. Its core lies in the precise control of the temperature, humidity, oxygen content, and frequency of tea leaf turning in the fermentation environment.

[0003] An automatic temperature-controlled fermentation machine for fermenting Black Gold Tibetan tea is a specialized device adapted to the unique fermentation needs of Black Gold Tibetan tea. It simulates the specific temperature and humidity environment required for the fermentation of Black Gold Tibetan tea. Through stable temperature control, uniform tea leaf turning, and effective humidity regulation, it promotes the appropriate transformation of polyphenols and amino acids in the tea leaves, while avoiding problems such as localized spoilage and uneven fermentation during the fermentation process, ultimately forming the unique taste and quality characteristics of Black Gold Tibetan tea.

[0004] Currently available fermentation equipment and processes for Tibetan black tea still have many technical challenges in practical applications. Traditional fermentation devices use static stacking or simple stirring, which easily leads to tea clumping. This results in significant differences in temperature, humidity, and oxygen content between the tea inside and outside the stack, causing localized over-fermentation or under-fermentation, severely affecting the consistency of tea quality. Existing equipment often relies on manual experience to adjust the steam supply or ambient temperature, lacking real-time monitoring and automatic feedback mechanisms. The large fluctuations in temperature and humidity make it difficult to maintain the stable environment required for Tibetan black tea fermentation, thus affecting the conversion efficiency of the tea's internal substances. The condensate produced during fermentation easily accumulates at the bottom of the fermentation container or on the surface of the tea, causing prolonged soaking and leading to mold and spoilage, reducing the product qualification rate. These problems increase labor and time costs in the production process, reducing the production efficiency and quality of Tibetan black tea. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a fermentation method for Black Gold Tibetan tea and an automatic temperature-controlled fermentation machine, which solves the problems of low production efficiency and inconsistent product quality in Black Gold Tibetan tea fermentation machines.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a fermentation method for black gold Tibetan tea and an automatic temperature-controlled fermentation machine, comprising a casing, a rotating mechanism disposed on the left side inside the casing, the rotating mechanism being used to rotate the tea leaves during fermentation to make the fermentation more uniform, a combing mechanism disposed on the right side inside the casing, the combing mechanism being used to loosen the tea leaves and heat and humidify them, and a water storage mechanism disposed at the bottom inside the casing, the water storage mechanism being used to collect condensate in the device and discharge it to prevent it from affecting the tea fermentation;

[0007] The rotating mechanism includes a support frame, with multiple support frames fixedly connected to the left, right, and rear sides of the inner wall of the casing. A sliding groove is provided on the outer side of each support frame, and an annular slider is slidably connected to the outer side of the sliding groove. A toothed ring is fixedly connected to the top of the annular slider. A motor is fixedly connected to the top left side of the casing. The output end of the motor passes through the casing and is fixedly connected to a transmission rod. Multiple gears are fixedly connected to the outer side of the transmission rod, and each gear meshes with a corresponding toothed ring. A fermentation tray is slidably connected to the top of the toothed ring, and a positioning component is provided on the outer side of the toothed ring.

[0008] Preferably, the combing mechanism includes fixed rods, multiple fixed rods are fixedly connected to the inside right side of the housing, multiple comb teeth are fixedly connected to the bottom of the fixed rods, a temperature sensor is fixedly connected to the rear side of the leftmost comb tooth, a main air supply pipe is provided on the right side of the housing, a conveying channel is opened inside the fixed rods, a branch air supply pipe is fixedly connected to the outside of the conveying channel, the right ends of multiple branch air supply pipes penetrate the housing and communicate with the main air supply pipe, multiple nozzles are connected to the bottom end of the branch air supply pipes, the bottom end of the nozzles penetrates the fixed rods, and a protective component is provided at the top of the housing.

[0009] Preferably, the water storage mechanism includes a water collection tray, which is fixedly connected to the bottom inner side of the casing. Multiple guide ribs are fixedly connected to the outer side of the water collection tray. A filter screen is fixedly connected to the middle of the water collection tray. A water storage tank is provided at the bottom inner end of the casing. A drain pipe is fixedly connected to the bottom right side of the casing and communicates with the water storage tank. Multiple drain outlets are provided in the middle of the multiple fermentation trays. An opening and closing component is provided on the front side of the casing.

[0010] Preferably, the positioning component includes positioning holes, and a plurality of positioning holes are respectively opened around the bottom of the fermentation pan. Positioning rods are slidably connected to the outer sides of the plurality of positioning holes, and the plurality of positioning rods are respectively fixedly connected to the inner side of the corresponding toothed ring.

[0011] Preferably, the protective component includes a protective cover, which is fixedly connected to the top of the housing, and a ventilation opening is provided on the rear side of the protective cover.

[0012] Preferably, the combing mechanism further includes a controller, which is fixedly connected to the top front side of the housing, and the motor and temperature sensor are both electrically connected to the controller.

[0013] Preferably, the combing mechanism further includes casters, and multiple casters are respectively fixedly connected to the bottom perimeter of the housing.

[0014] Preferably, the water storage mechanism further includes a sealing gasket, which is fixedly connected to the inner front end of the housing.

[0015] Preferably, the opening and closing assembly includes an opening and closing door, which is located on the front side of the housing. Multiple hinges are fixedly connected to the right side of the opening and closing door, and the opening and closing door is rotatably connected to the housing via the hinges. An observation window is fixedly connected to the center of the opening and closing door, and a handle is fixedly connected to the left side of the opening and closing door.

[0016] A fermentation method for black gold Tibetan tea includes the following steps:

[0017] S1. Feeding and Loading: Open the opening and closing door, and evenly spread the black gold Tibetan tea blanks that have been withered and rolled into the fermentation trays. Then, put multiple fermentation trays carrying tea blanks into the rotating mechanism inside the machine casing in sequence, so that the positioning hole at the bottom of each fermentation tray is aligned with the positioning rod on the corresponding toothed ring and inserted to achieve rapid radial and circumferential positioning of the fermentation trays. Close the opening and closing door to press the sealing gasket together, forming a closed fermentation environment and reducing the interference of external temperature and humidity.

[0018] S2. Rotary Fermentation and Homogenization: Fermentation parameters are set by the controller, and the motor is started. The motor drives the transmission rod and its multiple gears to rotate synchronously. The gears mesh with the corresponding toothed rings, driving the toothed rings to rotate stably along the slide grooves via the ring sliders. The toothed rings drive each fermentation tray to rotate synchronously and slowly through the positioning rods and positioning holes, so that the tea cakes in the trays continuously change positions during the fermentation process, achieving alternating contact between the inside and outside of the tea pile, promoting fermentation uniformity, and preventing local overheating or insufficient fermentation.

[0019] S3. Combing, Turning, and Coordinated Control of Temperature and Humidity: During the continuous rotation of the fermentation tray, the tea leaves periodically pass through the comb teeth arranged below the fixed rod of the combing mechanism. The comb teeth insert into the tea pile and break it up, turn it over, and loosen it, breaking the clump structure and enhancing the air permeability inside the pile. At the same time, hot and humid steam is introduced into the gas distribution pipe through the gas main pipe. The steam is sprayed downward from the nozzle through the conveying channel, simultaneously heating and humidifying the passing tea leaves. The temperature sensor monitors the temperature of the tea pile in real time and feeds the data back to the controller. The system automatically adjusts the steam flow, temperature, and motor speed according to the set threshold to achieve automatic temperature and humidity control during the fermentation process, keeping the tea leaves in the optimal fermentation environment.

[0020] S4. Condensate Collection and Fermentation Completion Processing: During fermentation, the condensate formed by the hot and humid air inside the machine contacting the low-temperature wall surface slides down the inner wall to the collection tray. Guided by the guide ribs, it quickly flows to the central filter screen, which traps tea leaves and solid impurities. The filtered water flows into the storage tank, and the operator can drain it periodically through the drain pipe. Any liquid that may accumulate in the fermentation tray due to steam condensation is drained into the collection tray through the drain outlet to prevent the tea leaves from spoiling due to prolonged soaking. After the fermentation cycle is completed, the motor and steam supply are stopped, and the tea is left to stand to allow the hot and humid air to settle naturally. The door is then opened, and the fermentation trays are removed one by one, completing the fermentation of one batch of Black Gold Tibetan tea.

[0021] This invention provides a fermentation method for black gold Tibetan tea and an automatically temperature-controlled fermentation machine. It has the following beneficial effects:

[0022] 1. This invention utilizes the meshing transmission of a motor, gears, and a gear ring to drive multiple fermentation trays to rotate smoothly and synchronously on a support frame. This allows the tea leaves inside the trays to continuously change their internal and external positions during fermentation, avoiding the environmental differences between the inside and outside of the pile caused by traditional static stacking. This achieves a uniform distribution of fermentation temperature, humidity, and oxygen contact, thereby improving the consistency of tea fermentation quality. At the same time, combined with a quick positioning and installation function, it enables convenient loading and stable operation of the fermentation trays, improving the overall operating efficiency of the equipment.

[0023] 2. This invention, during the rotation of the fermentation pan, uses comb teeth to break up and turn the tea pile, disrupting clumps and enhancing air permeability. Simultaneously, based on real-time feedback from the temperature sensor, the system automatically adjusts the supply and temperature of humid heat steam via a controller, ensuring that the steam acts precisely and evenly on the turned tea leaves through the nozzles. This achieves coordinated operation of physical turning and intelligent temperature and humidity control, ensuring that the entire fermentation process is in an optimal and stable process environment, thereby improving fermentation efficiency.

[0024] 3. This invention uses a water collection tray, water storage tank, and drain pipe equipped with guide ribs and a filter screen to collect water droplets generated by the condensation of hot and humid air during fermentation, as well as any accumulated liquid that may form in the fermentation tray. The filter screen intercepts tea leaves and solid impurities. The collected wastewater is quickly gathered and discharged into the water storage tank under the guidance of the guide ribs. Operators can periodically drain it through the drain pipe, thereby ensuring the hygiene and process stability of the fermentation process, and further improving the product qualification rate and overall quality. Attached Figure Description

[0025] Figure 1 This is a perspective view of the present invention;

[0026] Figure 2 This is a partial structural breakdown diagram of the present invention;

[0027] Figure 3 This is a partial structural cross-sectional view of the present invention;

[0028] Figure 4 This is an exploded view of the rotating mechanism of the present invention;

[0029] Figure 5 This is a partial structural exploded view of the rotating mechanism of the present invention;

[0030] Figure 6 This is a partial structural exploded view of the combing mechanism of the present invention;

[0031] Figure 7 for Figure 6 Enlarged view of point A in the image;

[0032] Figure 8 This is a partial structural diagram of the water storage mechanism of the present invention.

[0033] The components are as follows: 1. Housing; 2. Rotating mechanism; 21. Support frame; 22. Slide groove; 23. Annular slider; 24. Gear ring; 25. Gear; 26. Transmission rod; 27. Motor; 28. Fermentation tray; 29. ​​Positioning assembly; 291. Positioning rod; 292. Positioning hole; 3. Combing mechanism; 31. Fixing rod; 32. Comb teeth; 33. Temperature sensor; 34. Gas supply main pipe; 35. Nozzle; 36. Conveying channel. 37. Protective components; 371. Protective cover; 372. Ventilation opening; 38. Controller; 39. Casters; 310. Gas supply pipe; 4. Water storage mechanism; 41. Water collection tray; 42. Guide rib; 43. Filter screen; 44. Water storage tank; 45. Drain pipe; 46. Drain outlet; 47. Sealing gasket; 48. Opening and closing components; 481. Opening and closing door; 482. Hinge; 483. Observation window; 484. Handle. Detailed Implementation

[0034] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0035] Example 1:

[0036] Reference Figure 3 , Figure 4 and Figure 5This invention provides a fermentation method for black gold Tibetan tea and an automatic temperature-controlled fermentation machine, including a housing 1. A rotating mechanism 2 is provided on the left side inside the housing 1. The rotating mechanism 2 is used to drive the tea to rotate during tea fermentation so as to make the tea fermentation more uniform. A combing mechanism 3 is provided on the right side inside the housing 1. The combing mechanism 3 is used to loosen the tea and heat and humidify it. A water storage mechanism 4 is provided at the bottom inside the housing 1. The water storage mechanism 4 is used to collect the condensate in the device and discharge it to prevent it from affecting the tea fermentation.

[0037] The rotating mechanism 2 includes a support frame 21. Multiple support frames 21 are fixedly connected to the left, right, and rear sides of the inner wall of the housing 1. A groove 22 is provided on the outer side of the support frame 21. An annular slider 23 is slidably connected to the outer side of the groove 22. A toothed ring 24 is fixedly connected to the top of the annular slider 23. The movement direction of the toothed ring 24 is restricted by the annular slider 23 and the groove 22 to prevent the toothed ring 24 from tilting during rotation. The support frame 21 provides support and fixation. A motor 27 is fixedly connected to the top left side of the housing 1. The output end of the motor 27 passes through the housing 1 and is fixedly connected to a transmission rod 26. When the motor 27 starts, it drives the transmission rod 26 to rotate. Multiple gears 25 are fixedly connected to the outer side of the transmission rod 26. When the transmission rod 26 rotates, it drives the gears 25 to rotate. 5. Rotation: Multiple gears 25 mesh with corresponding gear rings 24. When the gears 25 rotate, they drive the gear rings 24 to rotate. A fermentation tray 28 is slidably connected to the top of the gear rings 24. When the gear rings 24 rotate, they drive the fermentation trays 28 to rotate. A positioning component 29 is provided on the outer side of the gear rings 24. The positioning component 29 includes positioning holes 292. Multiple positioning holes 292 are respectively opened around the bottom of the fermentation tray 28. Positioning rods 291 are slidably connected to the outer side of each of the multiple positioning holes 292. Multiple positioning rods 291 are respectively fixedly connected to the inner side of the corresponding gear rings 24. When placing the fermentation tray 28, the positioning holes 292 on the fermentation tray 28 are aligned with the corresponding positioning rods 291 on the inner side of the gear rings 24 and inserted to achieve quick positioning and installation of the fermentation tray 28.

[0038] Specifically, the support frame 21 is fixed to the inner wall of the housing 1, and a sliding groove 22 is opened on the outer side. The annular slider 23 slides along the sliding groove 22, and the toothed ring 24 is fixed to the top of the annular slider 23 to constrain the movement path of the toothed ring 24 and prevent the toothed ring 24 from deviating during rotation. The motor 27 is fixed to the top of the housing 1, and the output end of the motor 27 is connected to multiple gears 25 through the transmission rod 26. When the motor 27 starts, the transmission rod 26 drives each gear 25 to rotate synchronously. The gears 25 mesh with the corresponding toothed rings 24, transmitting the rotational motion to each toothed ring. 24. The toothed ring 24 rotates along the slide groove 22 via the annular slider 23. The positioning rod 291 is fixed inside the toothed ring 24. The fermentation tray 28 has a positioning hole 292 at the bottom. When installing the fermentation tray 28, the positioning hole 292 at the bottom of the fermentation tray 28 is aligned with the positioning rod 291 on the toothed ring 24 and inserted to achieve radial and circumferential positioning of the fermentation tray 28 on the toothed ring 24, ensuring that the fermentation tray 28 and the toothed ring 24 remain coaxial. When the toothed ring 24 rotates, the positioning rod 291 and the positioning hole 292 drive the fermentation tray 28 to rotate synchronously.

[0039] Reference Figure 3 , Figure 6 and Figure 7 The combing mechanism 3 includes fixed rods 31, which are all fixedly connected to the inside right side of the housing 1. Multiple comb teeth 32 are fixedly connected to the bottom of the fixed rods 31. When the fermentation tray 28 rotates, the tea leaves placed on the fermentation tray 28 pass through the comb teeth 32, which break up, comb, and turn the clumps of tea leaves. A temperature sensor 33 is fixedly connected to the rear side of the leftmost comb tooth 32, allowing for real-time monitoring of the tea pile temperature. A main air supply pipe 34 is located on the right side of the housing 1. The machine housing 31 has a conveying channel 36 inside, and a gas supply pipe 310 is fixedly connected to the outside of the conveying channel 36. The right ends of multiple gas supply pipes 310 penetrate the machine housing 1 and are connected to the main gas supply pipe 34. Multiple nozzles 35 are connected to the bottom of the gas supply pipes 310. The bottom of the nozzles 35 penetrates the fixed rod 31 and introduces high-temperature steam into the main gas supply pipe 34. The steam is sprayed out from the nozzles 35 through the gas supply pipes 310, thereby achieving simultaneous heating and humidification when combing the tea pile. A protective component 37 is provided on the top of the machine housing 1.

[0040] Specifically, the fixing rod 31 is fixed inside the right side of the machine housing 1, and multiple sets of comb teeth 32 are fixed at the bottom. When the fermentation tray 28 carrying tea rotates past the comb teeth 32, the comb teeth 32 insert into the tea pile, breaking up, combing and turning the clumps of tea leaves, promoting air circulation between tea particles and exchanging the positions of tea leaves inside and outside the pile. The temperature sensor 33 located behind the leftmost comb tooth 32 continuously monitors the temperature of the tea pile, providing data feedback for process control. The main gas supply pipe 34 is fixed to the right side of the machine housing 1 and is connected to the conveying channel 36 inside the fixing rod 31 through the gas supply branch pipe 310. The nozzle 35 is installed at the bottom of the gas distribution pipe 310 and passes through the fixing rod 31. After high-temperature steam is introduced into the gas main pipe 34, the steam is transported through the gas distribution pipe 310 and finally sprayed downward from the nozzle 35. The arrangement of the nozzle 35 makes its spray direction cover the working area of ​​the comb teeth 32, so that while the comb teeth 32 physically turns the tea blanks, the steam can directly act on the tea leaves that are turned up, thereby achieving simultaneous heating and humidification of the tea blanks. The heat exchange efficiency of the steam is improved due to the continuous turning of the tea leaves, and at the same time, it promotes the uniform distribution of temperature and moisture content inside the tea pile.

[0041] Reference Figure 2 , Figure 3 and Figure 8 The water storage mechanism 4 includes a water collection tray 41, which is fixedly connected to the bottom inner side of the casing 1. During the cooling or constant temperature stage of fermentation, when hot and humid air comes into contact with the cooler chamber wall, condensation will form. The water droplets slide down the chamber wall to the water collection tray 41. Multiple guide ribs 42 are fixedly connected to the outer side of the water collection tray 41 to improve drainage efficiency. A filter screen 43 is fixedly connected to the middle of the water collection tray 41, and impurities mixed in the water droplets will be intercepted by the filter screen 43. A water storage tank 44 is opened at the bottom inner side of the casing 1. The water droplets flow towards the filter screen 43 under the guidance of the inclined surface of the water collection tray 41 and the guide rib 42. After being filtered, the water droplets will flow into the water storage tank 44. A drain pipe 45 is fixedly connected to the bottom right side of the casing 1. The drain pipe 45 is connected to the water storage tank 44. Opening the drain pipe 45 can drain the water in the water storage tank 44. Multiple drain ports 46 are opened in the middle of the multiple fermentation trays 28. The water accumulated in the fermentation trays 28 flows out through the drain ports 46 to avoid water accumulation causing spoilage during tea fermentation. An opening and closing component 48 is provided on the front side of the casing 1.

[0042] Specifically, the water collection tray 41 is fixed to the bottom inner side of the casing 1. Its surface has an inclined surface sloping towards the center, and guide ribs 42 are provided on the surface of the inclined surface. When the humid and hot air inside the casing 1 comes into contact with the cooler cabin wall, water vapor condenses into water droplets. These droplets slide down the cabin wall onto the inclined surface of the water collection tray 41. The guide ribs 42 guide the water flow, accelerating the speed at which the water converges towards the center of the water collection tray 41. A filter screen 43 is installed in the center of the water collection tray 41. When the collected water flows through the filter screen 43, tea leaves and solid impurities mixed in are trapped and filtered. The water then flows through the filter screen 43 and enters the water storage tank 44 at the bottom of the casing 1. The water storage tank 44 is connected to the outside through the drain pipe 45. During operation, the water accumulated in the water storage tank 44 can be drained by opening the drain pipe 45. Multiple drain outlets 46 are opened in the middle of the fermentation tray 28. The liquid that may be generated in the tray during the fermentation process can be drained downward into the water collection tray 41 through the drain outlets 46, avoiding the tea leaves from soaking in the water for a long time. This achieves centralized collection, filtration and discharge of condensate and process wastewater, and maintains the humidity stability of the fermentation environment.

[0043] Reference Figure 1 , Figure 2 and Figure 3 The protective component 37 includes a protective cover 371, which is fixedly connected to the top of the housing 1. The protective cover 371 protects the motor 27 and other electrical equipment and cables. A ventilation port 372 is provided on the rear side of the protective cover 371 to prevent overheating and device failure. The combing mechanism 3 also includes a controller 38, which is fixedly connected to the top front side of the housing 1. The motor 27 and the temperature sensor 33 are both electrically connected to the controller 38. The controller 38 can be used to know the operating status of the control device. The combing mechanism 3 also includes casters 39, which are fixedly connected to the bottom of the housing 1 around the perimeter to facilitate the movement of the device.

[0044] Specifically, the protective cover 371 is fixed to the top of the housing 1, covering the motor 27 and related electrical components to form physical isolation and prevent external impurities from entering the electrical system. A ventilation opening 372 is opened on the rear side of the protective cover 371 to allow air circulation and promote the dissipation of heat generated by the heating components during operation, avoiding temperature accumulation that could lead to a decrease in equipment performance. The controller 38 is fixed to the top front side of the housing 1 and forms an electrical connection with the motor 27 and the temperature sensor 33. The controller 38 receives the signal collected by the temperature sensor 33. The operator can set the operating parameters and monitor the working status of the device through the controller 38, realizing centralized control of the start, stop and speed of the motor 27. Multiple casters 39 are installed at the bottom of the housing 1 to facilitate position adjustment and transportation within the production area.

[0045] Reference Figure 1 , Figure 2 and Figure 3The water storage mechanism 4 also includes a sealing gasket 47, which is fixedly connected to the inner front end of the housing 1 to form a sealed environment during operation of the device, reducing the impact of external factors on tea fermentation; the opening and closing assembly 48 includes an opening and closing door 481, which is located on the front side of the housing 1. Multiple hinges 482 are fixedly connected to the right side of the opening and closing door 481, and the opening and closing door 481 is rotatably connected to the housing 1 through the hinges 482. An observation window 483 is fixedly connected to the middle of the opening and closing door 481, through which the fermentation of tea in the device can be observed in real time. A handle 484 is fixedly connected to the left side of the opening and closing door 481, which facilitates opening and closing the opening and closing door 481.

[0046] Specifically, the sealing gasket 47 is fixed to the front end of the inner side of the housing 1. When the opening and closing door 481 is closed, the sealing gasket 47 is deformed by pressure, forming a sealed interface between the housing 1 and the opening and closing door 481. This reduces the air exchange between the inside of the device and the external environment, helps maintain the stable temperature and humidity conditions required for the fermentation process, and reduces the impact of external factors on the quality of the tea. The opening and closing door 481 is hinged to the housing 1 by a hinge 482, which enables it to rotate and open and close. An observation window 483 is installed in the middle of the opening and closing door 481. Through the transparent observation window 483, the operator can observe the fermentation status of the tea and the mechanical operation inside the housing 1 in real time without opening the door. A handle 484 is fixed on the left side of the opening and closing door 481 to provide the operator with a point of force for opening and closing the opening and closing door 481.

[0047] Example 2:

[0048] A fermentation method for black gold Tibetan tea includes the following steps:

[0049] S1. Feeding and Loading: Open the opening and closing door 481, and evenly spread the black gold Tibetan tea blanks after withering and rolling into the fermentation tray 28. Then, put multiple fermentation trays 28 carrying tea blanks into the rotating mechanism 2 inside the machine housing 1 in sequence, so that the positioning hole 292 at the bottom of each fermentation tray 28 is aligned with the positioning rod 291 on the corresponding toothed ring 24 and inserted, so as to realize the rapid radial and circumferential positioning of the fermentation tray 28. Close the opening and closing door 481, so that the sealing gasket 47 is pressed together to form a closed fermentation environment and reduce the interference of external temperature and humidity.

[0050] S2. Rotary Fermentation and Homogenization: Fermentation parameters are set by controller 38, and motor 27 is started. Motor 27 drives transmission rod 26 and multiple gears 25 to rotate synchronously. Gears 25 mesh with corresponding toothed rings 24, driving toothed rings 24 to rotate stably along slide groove 22 via annular slider 23. Toothed rings 24 drive each fermentation tray 28 to rotate synchronously and slowly via positioning rod 291 and positioning hole 292, so that the tea cakes in the trays continuously change positions during fermentation, realizing alternating contact between the inside and outside of the tea pile, promoting fermentation uniformity, and preventing local overheating or insufficient fermentation.

[0051] S3. Coordinated control of combing, turning and temperature and humidity: During the continuous rotation of the fermentation tray 28, the tea leaves periodically pass through the comb teeth 32 arranged below the fixed rod 31 of the combing mechanism 3. The comb teeth 32 insert into the tea pile and break it up, turn it over and loosen it, destroying the clump structure and enhancing the air permeability inside the pile. At the same time, hot and humid steam is introduced into the gas distribution pipe 310 through the gas main pipe 34. The steam is sprayed downward from the nozzle 35 through the conveying channel 36, which heats and humidifies the passing tea leaves simultaneously. The temperature sensor 33 monitors the temperature of the tea pile in real time and feeds the data back to the controller 38. The system automatically adjusts the steam flow, temperature and motor speed 27 according to the set threshold to realize automatic temperature and humidity control during the fermentation process and keep the tea leaves in the best fermentation environment.

[0052] S4. Condensate Collection and Fermentation Completion Processing: During the fermentation process, the condensate formed by the contact between the hot and humid air inside the casing 1 and the low-temperature wall surface slides down the inner wall to the water collection tray 41. Under the guidance of the guide ribs 42, it quickly flows to the central filter screen 43. The filter screen 43 traps tea leaves and solid impurities. The filtered water flows into the water storage tank 44, and the operator can drain it periodically through the drain pipe 45. The liquid that may be generated in the fermentation tray 28 due to steam condensation is drained into the water collection tray 41 through the drain outlet 46 to avoid the tea leaves from being soaked for a long time and causing spoilage. After the fermentation cycle is completed, the motor 27 and steam supply are stopped, and the hot and humid air is allowed to settle naturally. The opening and closing door 481 is opened, and the fermentation trays 28 are taken out one by one to complete the fermentation of one batch of Black Gold Tibetan tea.

[0053] Working principle: The operator first moves the device to the designated position, opens the opening door 481, and evenly spreads the black gold Tibetan tea leaves to be fermented on each fermentation tray 28. When installing the fermentation tray 28, align the positioning hole 292 at the bottom with the corresponding positioning rod 291 on the inner side of the toothed ring 24 and insert it to complete quick positioning and fixation. Then close the opening door 481, and form a sealed interface with the casing 1 through the sealing gasket 47 to reduce external environmental interference. Start the controller 38, set the fermentation temperature and speed parameters, and the motor 27 starts working. The output shaft drives the transmission rod 26 to rotate, and the multiple gears 25 fixed on the transmission rod 26 rotate accordingly. Since the gears 25 are meshed with the corresponding toothed rings 24, the rotation of the gears 25 drives the toothed rings 24 to rotate smoothly along the annular slider 23 in the slide groove 22 of the support frame 21. The toothed rings 24 drive the fermentation through the positioning rods 291 and the positioning holes 292. The fermentation tray 28 rotates synchronously. When the fermentation tray 28 rotates past the combing mechanism 3, multiple sets of comb teeth 32 fixed to the bottom of the fixed rod 31 are inserted into the tea pile to break up, comb and turn the clumps of tea leaves, enhance the air permeability between the tea leaves, and prevent excessive local temperature and humidity. At the same time, high-temperature steam is introduced into the gas supply main pipe 34. The steam is transported through the gas supply branch pipe 310 to the conveying channel 36 inside the fixed rod 31, and finally sprayed downwards by the nozzle 35, directly acting on the turned tea leaves. The arrangement of the nozzle 35 corresponds to the working area of ​​the comb teeth 32, so as to achieve precise heating and humidification while physically combing, improve the efficiency of heat and moisture exchange, and promote the uniform transformation of the substances contained in the tea leaves. The temperature sensor 33 monitors the temperature of the tea pile in real time and feeds the data back to the controller 38. The controller 38 automatically adjusts the steam supply and the speed of the motor 27 according to the set value to achieve closed-loop temperature control of the fermentation process.

[0054] During fermentation, the hot and humid air inside the casing 1 condenses upon cooling, forming condensate. Water droplets slide down the chamber wall to the water collection tray 41. The surface of the water collection tray 41 is provided with an inclined surface and guide ribs 42, which guide the water flow to quickly converge in the center. When the water flows through the filter screen 43, tea leaves and solid impurities mixed in are trapped. The filtered clean water flows into the water storage tank 44. The drain outlet 46 in the middle of the fermentation tray 28 can drain any accumulated liquid in the tray into the water collection tray 41, preventing the tea from soaking for a long time. The water storage tank 44 is connected to the outside through the drain pipe 45. The accumulated water can be discharged by opening the drain pipe 45 periodically. This achieves the collection and discharge of process wastewater and condensate, maintains a stable humidity in the fermentation environment, and prevents the tea from spoiling due to water accumulation. Through the cooperation of multiple mechanisms, the fermentation process of Black Gold Tibetan tea is automated, uniform, and controllable, improving fermentation efficiency and the consistency of tea quality.

[0055] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A fermentation machine with automatic temperature control for fermenting black gold Tibetan tea, comprising a casing (1), characterized in that, A rotating mechanism (2) is provided on the left side inside the casing (1). The rotating mechanism (2) is used to rotate the tea leaves during tea fermentation so that the tea fermentation is more uniform. A combing mechanism (3) is provided on the right side inside the casing (1). The combing mechanism (3) is used to loosen the tea leaves and heat and humidify them. A water storage mechanism (4) is provided at the bottom inside the casing (1). The water storage mechanism (4) is used to collect the condensate in the device and discharge it to prevent it from affecting the tea fermentation. The rotating mechanism (2) includes a support frame (21). Multiple support frames (21) are fixedly connected to the left, right and rear sides of the inner wall of the housing (1). A sliding groove (22) is provided on the outer side of the support frame (21). An annular slider (23) is slidably connected to the outer side of the sliding groove (22). A toothed ring (24) is fixedly connected to the top of the annular slider (23). A motor (27) is fixedly connected to the top left side of the housing (1). The output end of the motor (27) passes through the housing (1) and is fixedly connected to a transmission rod (26). Multiple gears (25) are fixedly connected to the outer side of the transmission rod (26). The multiple gears (25) are meshed with the corresponding toothed rings (24). A fermentation tray (28) is slidably connected to the top of the toothed ring (24). A positioning component (29) is provided on the outer side of the toothed ring (24).

2. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 1, characterized in that, The combing mechanism (3) includes a fixed rod (31), and multiple fixed rods (31) are fixedly connected to the inside right side of the housing (1). Multiple comb teeth (32) are fixedly connected to the bottom of the fixed rod (31). A temperature sensor (33) is fixedly connected to the back side of the leftmost comb tooth (32). A main gas supply pipe (34) is provided on the right side of the housing (1). A conveying channel (36) is opened inside the fixed rod (31). A gas supply branch pipe (310) is fixedly connected to the outside of the conveying channel (36). The right ends of multiple gas supply branch pipes (310) penetrate the housing (1) and are connected to the main gas supply pipe (34). Multiple nozzles (35) are connected to the bottom end of the gas supply branch pipe (310). The bottom end of the nozzle (35) penetrates the fixed rod (31). A protective component (37) is provided at the top of the housing (1).

3. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 1, characterized in that, The water storage mechanism (4) includes a water collection tray (41), which is fixedly connected to the bottom inner side of the housing (1). Multiple guide ribs (42) are fixedly connected to the outer side of the water collection tray (41). A filter screen (43) is fixedly connected to the middle of the water collection tray (41). A water storage tank (44) is opened at the bottom inner end of the housing (1). A drain pipe (45) is fixedly connected to the bottom right side of the housing (1). The drain pipe (45) is connected to the water storage tank (44). Multiple drain ports (46) are opened in the middle of the multiple fermentation trays (28). An opening and closing component (48) is provided on the front side of the housing (1).

4. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 1, characterized in that, The positioning component (29) includes positioning holes (292), and multiple positioning holes (292) are respectively opened around the bottom of the fermentation tray (28). Positioning rods (291) are slidably connected to the outer side of the multiple positioning holes (292), and the multiple positioning rods (291) are respectively fixedly connected to the inner side of the corresponding toothed ring (24).

5. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 2, characterized in that, The protective component (37) includes a protective cover (371), which is fixedly connected to the top of the housing (1), and a ventilation opening (372) is provided on the rear side of the protective cover (371).

6. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 2, characterized in that, The combing mechanism (3) also includes a controller (38), which is fixedly connected to the top front side of the housing (1). The motor (27) and the temperature sensor (33) are both electrically connected to the controller (38).

7. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 1, characterized in that, The combing mechanism (3) also includes casters (39), and multiple casters (39) are fixedly connected to the bottom of the housing (1) around the perimeter.

8. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 3, characterized in that, The water storage mechanism (4) also includes a sealing gasket (47), which is fixedly connected to the inner front end of the housing (1).

9. The fermentation machine with automatic temperature control for fermenting Black Gold Tibetan tea according to claim 3, characterized in that, The opening and closing assembly (48) includes an opening and closing door (481), which is located on the front side of the housing (1). Multiple hinges (482) are fixedly connected to the right side of the opening and closing door (481). The opening and closing door (481) is rotatably connected to the housing (1) through the hinges (482). An observation window (483) is fixedly connected to the middle of the opening and closing door (481), and a handle (484) is fixedly connected to the left side of the opening and closing door (481).

10. A fermentation method for black gold Tibetan tea, characterized in that, An automatic temperature-controlled fermentation machine for fermenting Black Gold Tibetan tea according to any one of claims 1-9 includes the following steps: S1. Feeding and loading: Open the opening and closing door (481), and spread the black gold Tibetan tea blanks that have been withered and kneaded evenly in the fermentation tray (28). Then, put multiple fermentation trays (28) carrying tea blanks into the rotating mechanism (2) inside the machine casing (1) in sequence, so that the positioning hole (292) at the bottom of each fermentation tray (28) is aligned with the positioning rod (291) on the corresponding toothed ring (24) and inserted, so as to realize the rapid radial and circumferential positioning of the fermentation tray (28). Close the opening and closing door (481) to press the sealing gasket (47) to form a closed fermentation environment and reduce the interference of external temperature and humidity. S2, Rotary Fermentation and Homogenization: Fermentation parameters are set by the controller (38), and the motor (27) is started. The motor (27) drives the transmission rod (26) and its multiple gears (25) to rotate synchronously. The gears (25) mesh with the corresponding toothed rings (24), driving the toothed rings (24) to rotate stably along the slide groove (22) via the ring slider (23). The toothed rings (24) drive each fermentation tray (28) to rotate synchronously and slowly via the positioning rod (291) and the positioning hole (292), so that the tea cakes in the trays continuously change positions during the fermentation process, realizing the alternating contact between the inside of the tea pile and the outer layer of tea leaves, promoting fermentation uniformity, and preventing local overheating or insufficient fermentation. S3. Combing and Turning and Coordinated Control of Temperature and Humidity: During the continuous rotation of the fermentation tray (28), the tea leaves periodically pass through the comb teeth (32) arranged below the fixed rod (31) of the combing mechanism (3). The comb teeth (32) insert into the tea pile and break it up, turn it over and loosen it, destroying the clump structure and enhancing the air permeability inside the pile. At the same time, hot and humid steam is introduced into the gas distribution pipe (310) through the gas main pipe (34). The steam is sprayed downward from the nozzle (35) through the conveying channel (36) to heat and humidify the tea leaves that pass through. The temperature sensor (33) monitors the temperature of the tea pile in real time and feeds the data back to the controller (38). The system automatically adjusts the steam flow, temperature and motor (27) speed according to the set threshold to realize automatic temperature and humidity control during the fermentation process and keep the tea leaves in the best fermentation environment. S4. Condensate collection and fermentation completion: During the fermentation process, the condensate formed by the contact of the hot and humid air inside the casing (1) with the low temperature wall surface slides down the inner wall to the water collection tray (41). Under the guidance of the guide ribs (42), it quickly flows to the middle filter screen (43). The filter screen (43) traps tea leaves and solid impurities. The filtered water flows into the water storage tank (44). The operator can drain it periodically through the drain pipe (45). The liquid that may be generated in the fermentation tray (28) due to steam condensation is drained into the water collection tray (41) through the drain outlet (46) to avoid the tea leaves from being soaked for a long time and causing spoilage. After the fermentation cycle is over, the motor (27) and steam supply are stopped, and the hot and humid air is allowed to settle naturally. The opening and closing door (481) is opened, and the fermentation trays (28) are taken out in sequence to complete the fermentation of a batch of Black Gold Tibetan tea.

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