Fermentation process of ripe Pu'er tea without tidling water

Abstract

The invention relates to a fermentation method of ripe Pu'er tea, in particular to a fermentation process of the ripe Pu'er tea without tidling water, the ripe Pu'er tea does not need tidling water in the whole fermentation process, the moisture required by microorganisms is the moisture of fresh tea leaves, sufficient moisture needs to be reserved in the semi-drying process of sunning raw materials, and solid fermentation is completed in a fermentation chamber with temperature control, humidity control and oxygenation. The fermented Pu'er tea not fermented with water has flower, fruit and honey fragrance, has no foreign flavor such as heap flavor and acarid, and has high quality.

Description

Technical Field

[0001] This invention relates to a fermentation process for Pu-erh ripe tea that does not require moisture, and belongs to the field of Pu-erh ripe tea processing technology. Background Technology

[0002] The fermentation technique for ripe Pu-erh tea was only started in 1973, and relatively mature ripe Pu-erh tea products were launched in 1975. It developed rapidly in the 20th century, and various fermentation techniques emerged, such as small-pile fermentation, off-ground fermentation, small-pile off-ground fermentation, bamboo frame fermentation, wooden box fermentation, metal frame fermentation, small basket fermentation, and temperature and humidity controlled fermentation. The fermentation of ripe Pu-erh tea requires the process of moisture, and there is still no research on the fermentation of ripe Pu-erh tea without moisture. Summary of the Invention

[0003] The purpose of this invention is to eliminate the need for a "moistening" process in the fermentation of ripe Pu-erh tea, while still producing Pu-erh tea that meets national standards. Furthermore, it reduces the fermentation time from 50-60 days to within 30 days. This invention's "moistening-free" ripe Pu-erh tea involves directly placing the semi-dried sun-dried Pu-erh tea leaves into baskets during the drying stage of the raw material processing. Because the sun-dried leaves have a high moisture content at this stage, microbial growth can be observed after two days in the temperature-, humidity-, and oxygen-enriched fermentation chamber. As time progresses, microbial growth becomes vigorous. Under these conditions, which are conducive to microbial growth, the fermentation time of ripe Pu-erh tea can be significantly shortened. The present invention discloses a non-moistening fermentation process for ripe Pu-erh tea: Fresh leaves from Yunnan large-leaf tea trees are used as raw materials. The leaves are moderately cooled, then subjected to fixation (to quickly deactivate enzymes), rolled into strips, and semi-dried (with a moisture content of around 20%, providing conditions for microbial growth). They are then placed in baskets and placed in a fermentation chamber for solid-state fermentation. During fermentation, the pile is turned 3 to 4 times. When the tea polyphenol content drops below 15%, the pile is removed for drying. After drying, the tea is boxed and stored, completing a non-moistening fermentation process for ripe Pu-erh tea. The advantages of this invention are: the non-moistening fermented ripe Pu-erh tea has a floral, fruity, and honey aroma, without any unpleasant musty smells or odors; the temperature-controlled fermentation temperature is unsuitable for mite growth, completely solving the problem of mite growth in large-pile ripe tea; and the non-moistening fermented ripe tea has a higher tea polyphenol content than traditional ripe tea. (Traditional ripe Pu-erh tea typically contains 5% to 8% polyphenols, while non-moisture-fermented ripe Pu-erh tea contains 10% to 15% or less); non-moisture-fermented ripe Pu-erh tea is suitable for sealed storage and has a better taste; non-moisture-fermented ripe Pu-erh tea undergoes fermentation entirely off-ground, ensuring greater hygiene and safety; non-moisture-fermented ripe Pu-erh tea uses a temperature-, humidity-, and oxygen-controlled fermentation technique, minimizing external factors affecting fermentation and ensuring controllable quality. (See attached image for details.) Figure 1 This is a flowchart of the fermentation process for ripe Pu-erh tea that does not require moisture.

Claims

1. A fermentation process for ripe Pu-erh tea that does not require moisture, characterized in that... Pu-erh ripe tea does not require moisture during the entire fermentation process. The microorganisms need the moisture from the fresh tea leaves themselves. Sufficient moisture must be retained during the semi-drying of the sun-dried raw materials. The moisture content of sun-dried tea is between 20% and 30%. Solid-state fermentation is carried out by placing the sun-dried tea in small baskets and containers in a fermentation chamber with controlled temperature, humidity, and oxygen.

2. The fermentation process for ripe Pu-erh tea without the need for moisture, as described in claim 1, is characterized in that... Solid-state fermentation can be carried out using wooden frames, bamboo baskets, or metal frames to ferment semi-dried Pu-erh sun-dried tea at room temperature.

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