Secondary fermented dark tea and its production method and equipment

Abstract

The invention provides secondary fermented black tea and its production method and equipment. The process steps are as follows: (1) Pick fresh tea leaves, kill them, and then spread them to cool. The water content of the tea leaves is 50-60%, and they are twisted to make them curl Slivers, after kneading, deblocking, drying to make the water content of the tea leaves 88-90%, then heaping, dissolving, and sieving to make primary fermented black tea; (2) put the primary fermented black tea leaves On the tray and the bracket, the bracket is placed in the fermentation room, turn on the steam, let the steam permeate the tea room, control the temperature at 50-65 ° C, the time is 5-15 hours, then stop the steam supply, let the tea ferment in a closed Indoor fermentation for 3 to 7 days. After the fermentation is completed, ventilate, naturally cool and dry to obtain a secondary fermented dark tea product. The black tea that has undergone secondary fermentation is clean and hygienic, with high quality, uniform tea color and better quality. After processing with water, it smells fragrant, mellow and delicious.

Description

Technical field [0001] The invention involves a kind of tea, and the second fermentation method and equipment of the tea, which belongs to the field of tea processing. Background technique [0002] Black tea is a post -fermented tea. It is a unique tea category in my country. It has a long history of production. It is mainly produced by tight tea edges. It is mainly produced in Yunnan, Guangxi, Hunan, Hubei and Sichuan.The main varieties are Yunnan Pu'er tea, Guangxi Liubao loose tea, Hunan Black Tea, Hubei Gao Bian Tea, Sichuan Border Tea, etc.Among them, Yunnan Pu'er Tea has a long -standing reputation in ancient and modern Chinese and foreign. [0003] Black tea is made of rough old raw materials, which are processed through four initial systems: killing, twisting, watt, and drying.Wakaba is a key process that determines the quality of black tea. The length of time and degree of time and the degree of time will make the quality of the finished tea a significant difference.For ...

AI Technical Summary

Problems solved by technology

[0007] 3. High blood lipid content will cause lipid deposition on the blood vessel wall, thus causing atherosclerosis and thrombosis

[0010] 6. It has long been reported that tea has the effect of lowering blood pressure

[0016] However, because black tea is piled up in large quantities during rolling, stacking, re-kneading and fermentation, many tea leaves on the side are not as uniform as the tea leaves in the center, and some may be infected with miscellaneous bacteria, resulting in uneven products. , and some have quality problems

[0017] Moreover, since the microbial fermentation during the aging process is greatly affected by the local climate of the aging, the aging time and the taste of the tea are related to the climate of different regions. Relying on natural conditions to allow the substances in dark tea to ferment once can not guarantee the quality of the product. Infected with bacteria, the taste and aroma of the tea leaves purchased by consumers may not be good, so it is impossible to obtain products of uniform quality

Images