A kind of dark tea fermentation process

Abstract

A black tea fermentation process relates to a black tea fermentation method of black tea. The fresh tea leaves are fermented by stacking, greening, and kneading. The stacking fermentation is carried out in three stages: a. Low-temperature fermentation: the temperature is controlled at 28°C to 32°C, the humidity is controlled at 25% to 40%. 12-24 hours; b. High-temperature fermentation: temperature controlled at 40°C-50°C for fermentation, humidity controlled at 29-31%, and stacked for 6-12 hours; c. Medium-temperature fermentation: temperature controlled at about 35°C-38°C, The humidity is controlled at 28-36%, and the stack is piled up for 3-6 hours. It can activate various biological enzymes and fully convert them into tea polyphenols, cellulose, pectin and other components. It also has the effects of calming the nerves and nourishing the stomach, promoting digestion, regulating the stomach, enriching nutrition, improving immunity, and lowering blood fat.

Description

technical field [0001] The invention relates to a tea fermentation process, in particular to a dark tea fermentation method. Background technique [0002] Dark tea has a long history. In the Tang Dynasty, Anhua "Qujiang Thin Slice" was famous all over the world. In the Ming Dynasty, there were "Sibao Gongcha" and official tea. In the Qing Dynasty, "Qianliang Tea" was known as the king of tea in the world because of its content It is rich in substances, and its main components are flavonoids, black tea, tea polyphenols, amino acids, polyphenol oxidase, protease, cellulase, pectinase, edible fiber, tea polysaccharides, glucose and peptide substances. Its effects on blood pressure, regulating the stomach and intestines, and enhancing immunity are favored by consumers. During the Republic of China, "Anhuahong" and Moutai won the International Panama Gold Award together. Apart from the special geographical conditions, the key to the good quality of Anhua dark tea is also t...

AI Technical Summary

Problems solved by technology

Due to the lack of scientific and strict fermentation process and parameters in the production process of black hair tea, it is difficult to achieve the ideal effect of the current dark tea fermentation. It must be stored for many years to meet the requirements

And the black tea that existing fermentation method produces, its mouthfeel basically belongs to the same type, can not satisfy the needs of different mouthfeel crowds.