Black tea withering-fermenting all-in-one machine and black tea preparation method

Abstract

The invention relates to a method for preparing black tea and fermenting equipment thereof, in particular to a black tea withering-fermenting all-in-one machine and a black tea preparation method. The black tea withering-fermenting all-in-one machine comprises an enclosed shell provided with an opening-closing air-tight door, wherein a rotary bracket is arranged in the shell; the rotary bracket is a bracket provided with a plurality of parallel layers; each layer of the bracket is provided with a bamboo basket for accommodating tea leaves; the rotary bracket is connected with the top and the bottom of the inner cavity of the shell through rotary middle shafts at the upper end and the lower end, and is driven to rotate through a motor arranged below the shell. Withering equipment and fermenting equipment used in the preparation process of the black tea are combined, so that equipment investment is saved, and the production efficiency is increased. The invention further provides the black tea preparation method in which the all-in-one machine is used. When the equipment is used for preparing the black tea, withering and fermenting processes are different, and each environmental parameter is controlled, so that the production efficiency is increased, the black tea is withered and fermented more uniformly, and black tea with better mouthfeel can be obtained.

Description

technical field [0001] The invention relates to a black tea preparation method and fermentation equipment thereof, in particular to a black tea withering and fermentation integrated machine and a black tea preparation method. Background technique [0002] The utilization of tealeaves has a long history, and tea is one of the daily necessities of our people. Traditional black tea pays attention to the inner quality of the product, especially black tea with red leaves and red soup, which requires sufficient fermentation and sufficient browning of the leaf color. The traditional processing technology of black tea is withering→rolling→fermenting→drying. Due to the fermentation of black tea, the polyphenols in it are fully oxidized and degraded to form more theaflavins and thearubigins. At present, during the processing of black tea, after withering, fermentation, kneading and unblocking, drying, cooling and graded packaging of the finished product, each process is completed wi...

AI Technical Summary

Problems solved by technology

At present, during the processing of black tea, withering, fermentation, kneading and unblocking, drying, cooling, and graded packaging of finished products, each process is completed with special equipment or machinery for processing black tea, and the transportation of materials between each process costs a lot of money. time and labor

Especially during the withering and fermentation of tea leaves, due to the long waiting time, the efficiency of production and processing is low

Moreover, the equipment used in the traditional fermentation process cannot be stirred and turned evenly, which affects the quality of black tea to a certain extent

Images