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Preparation method of semi-fermented tea

A semi-fermented tea and dry fermentation technology, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of not being able to obtain high-quality aged tea, not strong enough fragrance, not enough glycolic taste, etc. Effect

Active Publication Date: 2012-07-18
CHOTEA WEIS TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is another common method for the processing of semi-fermented tea, which is to use heap fermentation, and ferment by increasing the temperature and humidity of the heap, so that the tea leaves can be transformed quickly. Although the fermentation of this method is faster, the resulting semi-fermented tea Usually there are shortcomings such as not strong enough fragrance, not enough sweet taste, not high enough quality
[0006] Therefore, regardless of the natural aging fermentation method or the stacking fermentation method, high-quality aged tea cannot be obtained.

Method used

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preparation example Construction

[0028] The preparation method of semi-fermented tea in the embodiment, its process flow chart is as figure 1 As shown, it specifically includes the following steps:

[0029] (1) Pick the fresh leaves of the second and third leaves in the buds of a shoot, and use them as raw materials for preparing semi-fermented tea after drying; use the raw materials for semi-fermented tea by rubbing the damaged tea leaves to make the damaged leaves The polyphenol oxidase in the tea leaves is fermented for the first time in a standing state for 8 to 10 hours; the tea leaves that have been semi-fermented for the first time are then kneaded to increase the damage of the leaves of the tea leaves, and then stand for the second time After 8-10 hours of dry fermentation, the degree of leaf oxidation increases;

[0030] (2) In order to terminate the re-fermentation of the tea leaves after two dry fermentations, the tea leaves must be dried at a temperature of 100-105°C until the water content is 3-...

Embodiment 1

[0036] Its concrete preparation steps of the semi-fermented tea of ​​the present embodiment are as follows:

[0037] (1) Pick the fresh leaves with the second and third leaves in the buds of the first shoot, rub the damaged tea leaves after drying, and carry out the first dry fermentation for 8 hours in a static state; the first dry fermentation After the tea leaves are kneaded again to increase the degree of damage to the leaves of the tea leaves, they are left to stand for the second dry fermentation for 8 hours;

[0038] (2) drying the tealeaves that have undergone two dry fermentation treatments at a drying temperature of 100°C until their moisture content is 3%; spray water into the dried tealeaves to make the moisture content of the tealeaves reach 30%, and then keep The temperature is 37°C, fermented for 24 hours, and the first wet fermentation is carried out; the tea leaves after the first wet fermentation are dried at a drying temperature of 100°C until their water co...

Embodiment 2

[0043] Its concrete preparation steps of the semi-fermented tea of ​​the present embodiment are as follows:

[0044] (1) Pick the fresh leaves of the second and third leaves with large openings in the buds of a tip, dry them and rub them, damage the tea leaves, and let the polyphenol oxidase in the damaged leaves undergo the first step in a static state. The second dry fermentation is 10 hours; the tea leaves that have been processed by the first dry fermentation are kneaded again, and then left to stand for the second dry fermentation for 10 hours;

[0045] (2) drying the tealeaves after twice dry fermentation, the drying temperature is 105°C, and drying until the water content is 5%; spray water into the dried tea leaves to make the water content of the tea leaves reach 32%, and then Keep the temperature at 37°C, ferment for 28 hours, and carry out the first wet fermentation; dry the tea after the first wet fermentation at a drying temperature of 105°C until the water conten...

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Abstract

The invention discloses a preparation method of semi-fermented tea, in which fresh tea leaves are treated by two steps of rolling and dry fermentation and two times of wet fermentation, and finally required semi-fermented tea is obtained. The semi-fermented tea prepared by the invention has original flavor of fresh tea leaves as well as continuous taste of tea leaves fermented. Tea soup is red with yellow and presents golden color; taste is strongly sweet and nice with strong sweetness returning force; and fragrance has natural faint scent of original tea as well as aroma of tea fermented. With regard to the preparation method of semi-fermented tea, dry fermentation conditions, wet fermentation conditions, drying conditions and the like in the technique are optimized by computer digital analysis technology, thus having simple technique and easy operation.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing semi-fermented tea. Background technique [0002] Fermented tea is divided into fully fermented tea and semi-fermented tea. Fully fermented tea usually refers to black tea, and there are many semi-fermented teas, such as oolong tea, Pu'er tea, dark tea, Chenxiang tea, Dancong tea and Tieguanyin. [0003] Fully fermented tea is easier to make than semi-fermented tea. Fully fermented tea only needs to be fermented for a long time until all fermentation is completed, but the degree of fermentation of semi-fermented tea is 5%, 10%.... ..., or 90%, pay attention to technical control, and the degree of fermentation is different, the color and aroma are completely different, so the research and development of semi-fermented tea is a major direction of the quality of special tea. [0004] The fermentation of tea requires a certain temperature and humidity, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08
Inventor 罗一帆许旋陈金花孙娉王晓君
Owner CHOTEA WEIS TEA IND
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