Pu-er ripe tea pile-after-fermentation producing method

Abstract

A fermentation production method after the pile fermentation of cooked Puerh tea is characterized in that the Yunnan large-leaf Puerh tea is taken to make Puerh raw tea after the tea goes through the process of water removing, kneading and drying which is also called the crude green tea; the ''Puerh tea aspergillus'' is added into the crude green tea for pile fermentation, i.e. the crude green tea is spread in a fermentation pond and a proper special bacterium which is the ''Puerh tea aspergillus'' is diluted with fresh water and spread on the tea evenly layer by layer; and fresh water is used to moisten the tea until the water content reaches 35 to 38 percent; the pile fermentation can be implemented after the tea is mixed evenly; the pile height is 1.0 to 1.2 meters and the pH value is controlled between 6.0 to 6.5; the tea tightly covered for fermentation for 40 to 45 days and the fermentation temperature is 30 to 59 Celsius degrees; the fermentation process is monitored dynamically and the pile is turned according to the temperature changes in the pile; and Puerh tea can be obtained after fermentation, drying and aging. The present invention has simple fermentation process. On the basis of the traditional pile fermentation method of Puerh cooked tea, the method adopts special bacterium fro fermentation and the inoculated special bacterium is an advantageous microbe bacteria colony which can effectively control the fermentation process and related factors and shorten the fermentation cycle; in this way, the fermentation success rate is increased and the standard production of Puerh cooked tea is realized and the quality can be ensured to be stable.

Description

Technical field: [0001] The invention relates to a fermentation process in the fields of food engineering and food fermentation engineering, in particular to a large-scale production method of post-fermentation of Pu'er tea. Background technique: [0002] Ripe Pu-erh tea is a special type of post-fermented tea that is formed through post-fermentation process with the participation of microorganisms from raw Pu-erh tea (sun-dried green hair tea), which is a large-leaf tea native to Yunnan. At present, the artificial post-fermentation production of Pu'er cooked tea adopts the traditional stacking method, relying on the natural infection of environmental microorganisms. After several times of turning and processing, after the completion of the fermentation process, it is air-dried and aged to obtain Pu'er cooked tea. Due to the unknown types of microorganisms participating in the fermentation, many bacteria, unstable fermentation process, complicated operation, long processing ...

AI Technical Summary

Problems solved by technology

Due to the unknown types of microorganisms involved in the fermentation, many miscellaneous bacteria, unstable fermentation process, complicated operation, long processing cycle, difficult to control and standardize, etc., the product quality is unstable and it is difficult to achieve standardized production