A tea fermentation method with segmented step temperature control
Patent Information
- Application Number
- CN202611024819.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-07-10
- Publication Date
- 2026-10-20
AI Technical Summary
[0004]针对现有技术的不足，本发明提供了一种分段阶梯调控温度的茶叶发酵方法，通过建立发酵阶段与阶梯温度区间之间的对应关系，并根据茶坯温度变化状态切换不同温度调控阶段，解决现有茶叶发酵温度控制依赖固定时间或人工经验，导致茶坯实际发酵状态与温度调控阶段不匹配的问题
[0020]一种分段阶梯调控温度的茶叶发酵方法，本发明通过建立分段阶梯温度调控表，将发酵启动阶段、升温发酵阶段、稳温发酵阶段和终止发酵阶段分别与对应的目标温度区间及阶段切换判定条件建立关联，使发酵室目标温度不再仅依据固定发酵时间或人工观察结果进行切换。发酵过程中，系统依据茶坯温度数据和发酵室温度数据形成发酵温度序列，并根据发酵温度序列确定茶坯温度变化状态，从而使温度调控阶段能够与茶坯实际发酵状态对应，减少温度阶段提前切换或滞后切换造成的发酵偏差。
Smart Images
Figure FT_1 
Figure FT_2 
Figure FT_3
Abstract
Description
Technical Field
[0001] This invention relates to the field of tea fermentation processing technology, specifically a tea fermentation method with segmented, stepped temperature control. Background Technology
[0002] Existing tea fermentation methods typically include steps such as spreading fresh leaves, rolling, piling for fermentation, turning to dissipate heat, and drying and shaping. During fermentation, the moisture content of the tea leaves, the thickness of the pile, the ambient temperature, and the ventilation conditions affect the heat accumulation and material transformation within the tea leaves. Common processes often employ constant-temperature fermentation, natural piling fermentation, or manual temperature control based on experience. Operators determine the fermentation stage based on the color, aroma, feel, and temperature changes of the tea leaves, and control the temperature by turning on or off heating devices, turning the tea leaves, or adjusting the temperature of the fermentation chamber. Some processes also set up early, middle, and late temperature zones to place the tea leaves in different temperature environments at different stages of fermentation.
[0003] Currently, temperature control in tea fermentation still mainly relies on fermentation time or manual observation to determine temperature switching points, lacking a clear correspondence between temperature ranges and tea fermentation stages. During fermentation, the tea leaves continuously release heat, leading to a deviation between their internal temperature and the set temperature of the fermentation chamber. Simply raising, maintaining, or lowering the temperature according to fixed intervals can easily cause some tea leaves to enter the next temperature stage before reaching the corresponding fermentation state, or remain at the original temperature stage after reaching the corresponding fermentation state, resulting in inconsistent fermentation levels in different parts of the same batch of tea. Summary of the Invention
[0004] To address the shortcomings of existing technologies, this invention provides a tea fermentation method with segmented, stepped temperature control. By establishing a correspondence between fermentation stages and stepped temperature ranges, and switching between different temperature control stages according to the temperature changes of the tea leaves, this method solves the problem that existing tea fermentation temperature control relies on fixed times or human experience, leading to a mismatch between the actual fermentation state of the tea leaves and the temperature control stages.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a tea fermentation method with segmented, stepped temperature control, comprising:
[0006] S1. Spread out the kneaded tea leaves to form tea blanks to be fermented, and obtain the batch basic data of the tea blanks to be fermented;
[0007] S2. Establish a segmented step temperature control table based on the batch basic data. The segmented step temperature control table includes multiple fermentation stages, target temperature ranges corresponding to each fermentation stage, and stage switching judgment conditions.
[0008] S3. During the fermentation process of the tea blank to be fermented, collect the temperature data of the tea blank and the temperature data of the fermentation chamber to form a fermentation temperature sequence, and determine the temperature change state of the tea blank according to the fermentation temperature sequence;
[0009] S4. Match the temperature change state of the tea blank with the stage switching judgment condition to determine the current fermentation stage of the tea blank to be fermented, and when the stage switching judgment condition corresponding to the next fermentation stage is met, switch the target temperature of the fermentation chamber from the target temperature range corresponding to the current fermentation stage to the target temperature range corresponding to the next fermentation stage.
[0010] S5. Adjust the temperature of the fermentation chamber according to the target temperature range corresponding to the current fermentation stage, and repeat S3-S4 until the tea cake to be fermented meets the stage switching judgment condition corresponding to the termination of fermentation stage, and end the fermentation.
[0011] Preferably, the batch basic data includes: tea variety data, tea leaf moisture content data, tea leaf spreading thickness data, initial tea leaf temperature data, and initial fermentation chamber temperature data.
[0012] Preferably, the temperature control of the fermentation chamber includes: a fermentation start-up stage, a temperature-increasing fermentation stage, a temperature-stabilizing fermentation stage, and a fermentation termination stage; the target temperature range includes: the target temperature range corresponding to the fermentation start-up stage is 24℃-28℃, the target temperature range corresponding to the temperature-increasing fermentation stage is 30℃-32℃, the target temperature range corresponding to the temperature-stabilizing fermentation stage is 32℃-34℃, and the target temperature range corresponding to the fermentation termination stage is 28℃-30℃; the stage switching judgment conditions include: temperature-increasing start-up conditions corresponding to the fermentation start-up stage, temperature-increasing stabilization conditions corresponding to the temperature-increasing fermentation stage, temperature-stabilizing completion conditions corresponding to the temperature-stabilizing fermentation stage, and fermentation termination conditions corresponding to the fermentation termination stage.
[0013] Preferably, the tea blank temperature data includes: tea blank center temperature data and tea blank surface temperature data; the fermentation temperature sequence includes: tea blank center temperature, tea blank surface temperature and fermentation chamber temperature arranged according to the collection time.
[0014] Preferably, the temperature change state of the tea blank includes: calculating the temperature difference between the inside and outside of the tea blank based on the center temperature and surface temperature of the tea blank at the same sampling time, calculating the heating rate of the tea blank based on the center temperature of the tea blank at adjacent sampling times, and determining the temperature stability value based on the change in the center temperature of the tea blank at consecutive sampling times.
[0015] Preferably, the stage matching includes: comparing the temperature difference between the inside and outside of the tea blank, the heating rate of the tea blank, and the temperature stability value with the stage switching judgment conditions corresponding to the current fermentation stage, and determining whether to enter the next fermentation stage based on the comparison results.
[0016] Preferably, when the temperature difference between the inside and outside of the tea cake meets the temperature difference conditions corresponding to the next fermentation stage, and the heating rate of the tea cake or the temperature stability value meets the temperature change conditions corresponding to the next fermentation stage, the target temperature of the fermentation chamber is switched to the target temperature range corresponding to the next fermentation stage.
[0017] Preferably, the temperature control of the fermentation chamber includes: when the temperature of the fermentation chamber is lower than the target temperature range corresponding to the current fermentation stage, performing temperature increase control; when the temperature of the fermentation chamber is higher than the target temperature range corresponding to the current fermentation stage, performing temperature decrease control; and when the temperature of the fermentation chamber is within the target temperature range corresponding to the current fermentation stage, maintaining the current temperature control state.
[0018] Preferably, the stage switching determination conditions corresponding to the termination of fermentation stage include: when the heating rate of the tea blank is not greater than the termination rate threshold within at least three consecutive collection cycles, the temperature stability value is within the range of the termination stability threshold, and the temperature difference between the inside and outside of the tea blank is not greater than the termination temperature difference threshold, a fermentation end command is generated.
[0019] This invention provides a tea fermentation method with segmented, stepped temperature control. It has the following beneficial effects:
[0020] A segmented, stepped temperature control method for tea fermentation is disclosed. This invention establishes a segmented, stepped temperature control table, associating the fermentation initiation stage, the warming fermentation stage, the stable temperature fermentation stage, and the termination fermentation stage with corresponding target temperature ranges and stage switching criteria. This ensures that the target temperature of the fermentation chamber is no longer switched solely based on fixed fermentation time or manual observation. During fermentation, the system generates a fermentation temperature sequence based on tea leaf temperature data and fermentation chamber temperature data, and determines the temperature change state of the tea leaves according to this sequence. This allows the temperature control stages to correspond to the actual fermentation state of the tea leaves, reducing fermentation deviations caused by premature or delayed temperature stage switching.
[0021] This invention matches the stage switching criteria based on the temperature difference between the inside and outside of the tea cake, the heating rate of the tea cake, and the temperature stability value. When the conditions for the next fermentation stage are met, the target temperature of the fermentation chamber is switched; otherwise, the temperature is adjusted according to the target temperature range corresponding to the current fermentation stage. The termination of fermentation is determined by continuously collecting the heating rate, temperature stability value, and temperature difference between the inside and outside of the tea cake over a period of time. This provides temperature data to support the end of fermentation, facilitating consistent fermentation process control across different locations within the same batch of tea cakes. Attached Figure Description
[0022] Figure 1 This is an overall flowchart of the present invention;
[0023] Figure 2 This is a flowchart illustrating the formation of the fermentation temperature sequence and the determination of the temperature change state of the tea leaves in this invention.
[0024] Figure 3 This is a flowchart illustrating the stage matching and target temperature switching process of the fermentation chamber in this invention. Detailed Implementation
[0025] The technical solutions of 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.
[0026] Example 1
[0027] like Figure 1-3 As shown, this embodiment of the invention provides a tea fermentation method with segmented, stepped temperature control, comprising:
[0028] S1. Spread the kneaded tea leaves to form tea blanks to be fermented, and obtain the batch basic data of the tea blanks to be fermented. The batch basic data includes: tea type data, tea blank moisture content data, tea blank spreading thickness data, initial tea blank temperature data, and initial fermentation chamber temperature data.
[0029] S2. Establish a segmented, stepped temperature control table based on batch baseline data. This table includes multiple fermentation stages, target temperature ranges for each stage, and stage switching criteria. Fermentation stages include: fermentation initiation stage, warming fermentation stage, stable-temperature fermentation stage, and termination fermentation stage. Target temperature ranges include: 24℃-28℃ for the fermentation initiation stage, 30℃-32℃ for the warming fermentation stage, 32℃-34℃ for the stable-temperature fermentation stage, and 28℃-30℃ for the termination fermentation stage. Stage switching criteria include: warming initiation conditions for the fermentation initiation stage, warming stabilization conditions for the warming fermentation stage, stable-temperature completion conditions for the stable-temperature fermentation stage, and fermentation termination conditions for the termination fermentation stage.
[0030] S3. During the fermentation of the tea leaves, temperature data of the tea leaves and the fermentation chamber are collected to form a fermentation temperature sequence. The temperature change state of the tea leaves is determined based on the fermentation temperature sequence. The tea leaf temperature data includes: the center temperature data and the surface temperature data of the tea leaves; the fermentation temperature sequence includes: the center temperature, surface temperature, and fermentation chamber temperature of the tea leaves arranged according to the collection time. The temperature change state of the tea leaves includes: calculating the temperature difference between the inside and outside of the tea leaves based on the center temperature and surface temperature of the tea leaves at the same collection time; calculating the heating rate of the tea leaves based on the center temperature of the tea leaves at adjacent collection times; and determining the temperature stability value based on the change in the center temperature of the tea leaves at consecutive collection times.
[0031] S4. Match the temperature change of the tea leaves with the stage switching criteria to determine the current fermentation stage of the tea leaves to be fermented. When the stage switching criteria for the next fermentation stage are met, switch the target temperature of the fermentation chamber from the target temperature range corresponding to the current fermentation stage to the target temperature range corresponding to the next fermentation stage. Stage matching includes comparing the temperature difference between the inside and outside of the tea leaves, the heating rate of the tea leaves, and the temperature stability value with the stage switching criteria corresponding to the current fermentation stage, and determining whether to enter the next fermentation stage based on the comparison results. When the temperature difference between the inside and outside of the tea leaves meets the temperature difference condition corresponding to the next fermentation stage, and the heating rate or temperature stability value of the tea leaves meets the temperature change condition corresponding to the next fermentation stage, switch the target temperature of the fermentation chamber to the target temperature range corresponding to the next fermentation stage.
[0032] S5. Adjust the fermentation chamber temperature according to the target temperature range corresponding to the current fermentation stage, and repeat S3-S4 until the tea leaves to be fermented meet the stage switching judgment condition corresponding to the termination of the fermentation stage, and then end the fermentation. The control of the fermentation chamber temperature includes: when the fermentation chamber temperature is lower than the target temperature range corresponding to the current fermentation stage, perform temperature increase control; when the fermentation chamber temperature is higher than the target temperature range corresponding to the current fermentation stage, perform temperature decrease control; when the fermentation chamber temperature is within the target temperature range corresponding to the current fermentation stage, maintain the current temperature control state. The stage switching judgment condition corresponding to the termination of the fermentation stage includes: within at least three consecutive sampling cycles, the heating rate of the tea leaves is not greater than the termination rate threshold, the temperature stability value is within the termination stability threshold range, and the temperature difference between the inside and outside of the tea leaves is not greater than the termination temperature difference threshold, then generate a fermentation end command.
[0033] This embodiment establishes a segmented, stepped temperature control table based on batch-level data. During fermentation, it collects the center temperature, surface temperature, and fermentation chamber temperature of the tea leaves to form a fermentation temperature sequence. This allows for fermentation stage switching not solely based on a fixed fermentation time or a single room temperature parameter. The temperature change state of the tea leaves is determined by the temperature difference between the inside and outside of the tea leaves, the rate of temperature rise, and the temperature stability value. Based on this, stage switching criteria are matched, enabling the target temperature in the fermentation chamber to switch in segments according to the actual fermentation state of the tea leaves. Through these settings, this embodiment ensures that the fermentation chamber temperature control corresponds to the temperature change state of the tea leaves, reducing the problem of mismatch between the fixed temperature curve and the actual fermentation process of the tea leaves.
[0034] Example 2
[0035] like Figure 2 As shown, this embodiment, based on Embodiment 1, further illustrates how to collect tea leaf temperature data and fermentation chamber temperature data during the fermentation process of the tea leaf to be fermented, form a fermentation temperature sequence, and determine the temperature change state of the tea leaf based on the fermentation temperature sequence. The implementation conditions are as follows: Rolled black tea leaves are selected as the implementation object; the tea leaves are spread in a fermentation tray with a thickness of 8cm; and the initial temperature of the fermentation chamber is 26℃. Temperature collection points are set up in the tea leaf spreading area, including a tea leaf center collection point, a tea leaf surface collection point, and a fermentation chamber environment collection point. The tea leaf center collection point is located in the middle of the tea leaf thickness direction; the tea leaf surface collection point is located 1cm below the upper surface of the tea leaf; and the fermentation chamber environment collection point is located 20cm above the fermentation tray.
[0036] After fermentation begins, the center temperature, surface temperature, and fermentation chamber temperature of the tea leaves are collected synchronously at a 1-minute interval. Each collection moment corresponds to a set of temperature data, which are arranged chronologically to form a fermentation temperature sequence. Each set of data in the fermentation temperature sequence includes the collection time, center temperature of the tea leaves, surface temperature of the tea leaves, and fermentation chamber temperature.
[0037] The temperature change status of the tea leaves was determined based on the fermentation temperature sequence. Specifically, the difference between the center temperature and the surface temperature of the tea leaves at the same sampling time was calculated to obtain the internal and external temperature difference of the tea leaves; the temperature difference between the center temperatures of the tea leaves at adjacent sampling times was divided by the corresponding sampling time interval to obtain the heating rate of the tea leaves; and the difference between the maximum and minimum center temperatures of the tea leaves within 5 consecutive minutes was taken as the temperature stability value. This resulted in a data set of tea leaf temperature change status data, including the internal and external temperature difference, the heating rate of the tea leaves, and the temperature stability value.
[0038] Through the above embodiments, the state of the tea leaves during fermentation is no longer determined solely by fermentation time or manual observation, but is transformed into a continuously collectable and calculable temperature change state. After implementation, a fermentation temperature sequence arranged by time can be obtained, along with values for the internal and external temperature difference of the tea leaves, the heating rate of the tea leaves, and the temperature stability state, providing a data foundation for subsequent stage matching and target temperature range switching.
[0039] Example 3
[0040] like Figure 3 As shown, this embodiment, based on Embodiment 1, further illustrates how to match the temperature change state of the tea blank with the stage switching judgment conditions, and switch the target temperature of the fermentation chamber according to the matching result. The implementation conditions are as follows: the tea blank to be fermented has completed temperature acquisition in S3, obtained the fermentation temperature sequence, and calculated the temperature difference between the inside and outside of the tea blank, the heating rate of the tea blank, and the temperature stability value; a segmented stepped temperature control table has been established, the current fermentation stage is the rising temperature fermentation stage, the target temperature range corresponding to the rising temperature fermentation stage is 30℃-32℃, and the next fermentation stage is the stable temperature fermentation stage, the target temperature range corresponding to the stable temperature fermentation stage is 32℃-34℃.
[0041] During stage matching, the stage switching criteria corresponding to the stable-temperature fermentation stage are invoked. The temperature difference condition for the stable-temperature fermentation stage is that the temperature difference between the inside and outside of the tea cake is no greater than 1.5℃, and the temperature change condition is that the heating rate of the tea cake is no greater than 0.05℃ / min, or the stable temperature value is no greater than 0.3℃. When, within three consecutive collection cycles, the temperature difference between the inside and outside of the tea cake is 1.3℃, 1.2℃, and 1.1℃, the heating rate of the tea cake is 0.04℃ / min, 0.03℃ / min, and 0.03℃ / min, and the stable temperature value is 0.25℃, 0.22℃, and 0.20℃, respectively, the temperature change state of the tea cake is determined to meet the stage switching criteria corresponding to the stable-temperature fermentation stage.
[0042] After meeting the above-mentioned stage switching criteria, the current fermentation stage of the tea leaves to be fermented is updated from the rising temperature fermentation stage to the stable temperature fermentation stage, and the target temperature of the fermentation chamber is switched from 30℃-32℃ corresponding to the rising temperature fermentation stage to 32℃-34℃ corresponding to the stable temperature fermentation stage. If the temperature difference between the inside and outside of the tea leaves is greater than 1.5℃ in any collection cycle, and the heating rate of the tea leaves is greater than 0.05℃ / min and the temperature stability value is greater than 0.3℃, then the target temperature range corresponding to the rising temperature fermentation stage is maintained, and the temperature change status of the tea leaves in the next cycle is collected.
[0043] Through the above embodiments, the switching of fermentation stages is transformed from a fixed time node into a conditional matching process based on the temperature difference between the inside and outside of the tea cake, the heating rate of the tea cake, and the temperature stability value. After implementation, it is possible to clearly determine whether the tea cake to be fermented has entered the next fermentation stage, and to complete the switching of the target temperature range when the conditions are met, providing a judgment basis corresponding to the actual fermentation state of the tea cake for the temperature control of the fermentation chamber.
[0044] Comparative Example 1
[0045] This comparative example illustrates the fermentation temperature switching process when the tea base temperature change state and stage switching judgment conditions are not used for stage matching. The implementation conditions are the same as in Example 3. The temperature of the tea base to be fermented has been collected, and the internal and external temperature difference, the heating rate of the tea base, and the temperature stability value are obtained. The current fermentation stage is the rising temperature fermentation stage, and the target temperature range corresponding to the rising temperature fermentation stage is 30℃-32℃. The next fermentation stage is the stable temperature fermentation stage, and the target temperature range corresponding to the stable temperature fermentation stage is 32℃-34℃.
[0046] Unlike Example 3, this comparative example does not compare the temperature difference between the inside and outside of the tea leaves, the heating rate of the tea leaves, and the temperature stability value with the stage switching criteria corresponding to the stable temperature fermentation stage. Instead, it switches stages according to a fixed fermentation time. Specifically, starting from the heating fermentation stage, when the timing reaches 40 minutes, the target temperature of the fermentation chamber is directly switched from 30℃-32℃ to 32℃-34℃.
[0047] During the switching process, the temperature difference between the inside and outside of the tea cake was 1.9℃, the heating rate of the tea cake was 0.08℃ / min, and the stable temperature value was 0.45℃. These data do not meet the stage switching criteria for the stable temperature fermentation stage in Example 3, namely, the temperature difference between the inside and outside of the tea cake should not exceed 1.5℃, and the heating rate of the tea cake should not exceed 0.05℃ / min or the stable temperature value should not exceed 0.3℃. Therefore, although this comparative example has entered the stable temperature fermentation stage at a fixed time, the temperature change state of the tea cake is still within the state corresponding to the heating fermentation stage.
[0048] As shown in this comparative example, when the target temperature of the fermentation chamber is switched based solely on a fixed fermentation time, the temperature control stage may enter the next stage earlier than the actual fermentation state of the tea leaves, resulting in a mismatch between the target temperature of the fermentation chamber and the temperature change of the tea leaves. In contrast, Example 3 uses the temperature difference between the inside and outside of the tea leaves, the heating rate of the tea leaves, and the temperature stability value to match the stages, thus providing a temperature data basis for switching the target temperature range.
[0049] 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 tea fermentation method with segmented, stepped temperature control, characterized in that, include: S1. Spread out the kneaded tea leaves to form tea blanks to be fermented, and obtain the batch basic data of the tea blanks to be fermented; S2. Establish a segmented step temperature control table based on the batch basic data. The segmented step temperature control table includes multiple fermentation stages, target temperature ranges corresponding to each fermentation stage, and stage switching judgment conditions. S3. During the fermentation process of the tea blank to be fermented, collect the temperature data of the tea blank and the temperature data of the fermentation chamber to form a fermentation temperature sequence, and determine the temperature change state of the tea blank according to the fermentation temperature sequence; S4. Match the temperature change state of the tea blank with the stage switching judgment condition to determine the current fermentation stage of the tea blank to be fermented, and when the stage switching judgment condition corresponding to the next fermentation stage is met, switch the target temperature of the fermentation chamber from the target temperature range corresponding to the current fermentation stage to the target temperature range corresponding to the next fermentation stage. S5. Adjust the temperature of the fermentation chamber according to the target temperature range corresponding to the current fermentation stage, and repeat S3-S4 until the tea cake to be fermented meets the stage switching judgment condition corresponding to the termination of fermentation stage, and end the fermentation.
2. The tea fermentation method with segmented, stepped temperature control according to claim 1, characterized in that: The batch basic data includes: tea variety data, tea leaf moisture content data, tea leaf spreading thickness data, initial tea leaf temperature data, and initial fermentation chamber temperature data.
3. The tea fermentation method with segmented, stepped temperature control according to claim 1, characterized in that: The fermentation stages include: a fermentation initiation stage, a temperature-increasing fermentation stage, a temperature-stabilized fermentation stage, and a fermentation termination stage; the target temperature ranges include: 24℃-28℃ for the fermentation initiation stage, 30℃-32℃ for the temperature-increasing fermentation stage, 32℃-34℃ for the temperature-stabilized fermentation stage, and 28℃-30℃ for the fermentation termination stage; the stage switching conditions include: temperature-initiation conditions corresponding to the fermentation initiation stage, temperature-stabilization conditions corresponding to the temperature-increasing fermentation stage, temperature-stabilization completion conditions corresponding to the temperature-stabilized fermentation stage, and fermentation termination conditions corresponding to the fermentation termination stage.
4. The tea fermentation method with segmented, stepped temperature control according to claim 1, characterized in that: The tea blank temperature data includes: tea blank center temperature data and tea blank surface temperature data; the fermentation temperature sequence includes: tea blank center temperature, tea blank surface temperature and fermentation chamber temperature arranged according to the collection time.
5. The tea fermentation method with segmented, stepped temperature control according to claim 1, characterized in that: The temperature change state of the tea blank includes: calculating the temperature difference between the inside and outside of the tea blank based on the center temperature and surface temperature of the tea blank at the same sampling time; calculating the heating rate of the tea blank based on the center temperature of the tea blank at adjacent sampling times; and determining the temperature stability value based on the change in the center temperature of the tea blank at consecutive sampling times.
6. The tea fermentation method with segmented, stepped temperature control according to claim 5, characterized in that: The stage matching includes: comparing the temperature difference between the inside and outside of the tea cake, the heating rate of the tea cake, and the temperature stability value with the stage switching judgment conditions corresponding to the current fermentation stage, and determining whether to enter the next fermentation stage based on the comparison results.
7. The tea fermentation method with segmented, stepped temperature control according to claim 6, characterized in that: When the temperature difference between the inside and outside of the tea cake meets the temperature difference condition corresponding to the next fermentation stage, and the heating rate of the tea cake or the temperature stability value meets the temperature change condition corresponding to the next fermentation stage, the target temperature of the fermentation chamber is switched to the target temperature range corresponding to the next fermentation stage.
8. The tea fermentation method with segmented, stepped temperature control according to claim 1, characterized in that: The temperature control of the fermentation chamber includes: when the temperature of the fermentation chamber is lower than the target temperature range corresponding to the current fermentation stage, performing temperature increase control; when the temperature of the fermentation chamber is higher than the target temperature range corresponding to the current fermentation stage, performing temperature decrease control; and when the temperature of the fermentation chamber is within the target temperature range corresponding to the current fermentation stage, maintaining the current temperature control state.
9. The tea fermentation method with segmented, stepped temperature control according to claim 6, characterized in that: The stage switching conditions corresponding to the termination of fermentation stage include: when the heating rate of the tea cake is not greater than the termination rate threshold within at least three consecutive collection cycles, the temperature stability value is within the range of the termination stability threshold, and the temperature difference between the inside and outside of the tea cake is not greater than the termination temperature difference threshold, a fermentation end command is generated.