This invention discloses a
fermentation method for medicinal-scented ripe Pu-erh tea, belonging to the field of Pu-erh tea
fermentation. The method involves using sun-dried
green tea leaves from Yunnan large-leaf tea trees as
raw material, with a tea-to-water ratio of 10:6 for
pile fermentation. The
pile height is no less than 1 meter, and the
pile shape is square. Initially, a food-grade film is used to cover the pile for
oxygen-free fermentation, and the pile temperature is monitored using a digital
thermometer, maintaining a temperature below 55℃ for the first month. During fermentation, the pile is turned every 7-9 days, 4-5 times until the tea soup is a deep, clear red color, after which sufficient
oxygen is introduced, and the temperature is maintained below 70℃ in the later stages. When the pile temperature reaches above 65℃ and a medicinal
aroma appears, the pile is opened for ventilation and
drying, turning it every 3 days until the
moisture content is ≤12%, completing fermentation. This invention solves the problems of existing medicinal-scented ripe Pu-erh tea requiring approximately 25 years of
natural aging, uncontrollable medicinal
aroma, and low
aroma purity. It has the advantages of a short fermentation cycle, stable and obtainable medicinal aroma, and pure aroma without impurities, making it suitable for large-scale standardized production of medicinal-scented ripe Pu-erh tea.