A method for developing black tea loose tea golden flowers and a temperature and humidity control incubator used in the dark tea loose tea golden flower development process

Abstract

The invention discloses a method for blooming dark tea loose tea golden flowers and a temperature-humidity control incubator used in the black tea loose tea golden flower blooming process. A method for blooming black tea loose tea golden flowers, comprising the steps of selecting raw materials, stacking and fermenting, sprinkling tea juice, steaming, controlling temperature and humidity for blooming, and drying and packaging. A temperature-humidity control incubator for black tea loose tea golden flower blooming process includes a sprayer, a closed interlayer, a temperature and humidity controller, an air drying layer, and a culture container: one side of the air drying layer is provided with a hot air inlet; A vapor-liquid outlet is provided on one side, and a vapor-liquid inlet is provided on the other side of the closed interlayer; a sprayer is provided on the upper part of the closed interlayer; a temperature and humidity controller is installed outside the closed interlayer. Utilize method of the present invention and temperature-humidity control incubator can make dark tea loose tea realize natural flowering, and can realize the temperature and humidity control in harsh culture environment required for cultivating golden flower of dark tea loose tea simply, effectively and accurately, develop Flower effect is good, thereby significantly improving the quality of Jinhua dark tea loose tea.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for blooming dark tea loose tea golden flowers and a temperature-humidity control incubator used in the black tea loose tea golden flower blooming process. Background technique [0002] Fucha is the most distinctive product of dark tea among the six major teas, and it is a post-fermented tea. Because it is processed in Futian, it is called Fucha. The golden flower in tea (scientific name: coronoid) is a unique probiotic in the processing of Fu tea, which not only endows Fu tea with a different color, aroma and taste from other teas, but also has the functions of removing greasy, promoting digestion, and reducing weight. Fat loss, treatment of cardiovascular diseases and other health effects. In the early days, the research on the flowering technology of Fu tea only stayed on the pressing tea technology, that is, the tea leaves were pressed and formed to cultivate golden f...

AI Technical Summary

Problems solved by technology

However, there are still the following disadvantages: 1. At present, the flowering technology of loose tea is to use the culture solution of "Golden Flower" bacteria, add some inducers to induce the flowering of tea leaves, the operation process is complicated and cumbersome, and it is necessary to prepare the suspension of S. coronoidis in advance liquid, and then inoculate the tea leaves, there may be contamination of the culture medium or other chemical additives; 2. In the process of flowering loose tea, most of the old leaves with high maturity and stalks are selected, and they are processed by high-temperature killing, rolling, stacking and fermenting. It is processed through drying and other processes. The resulting black tea has a rough shape, a strong taste but not delicate, and the bottom of the leaves is broken. From the results of the existing technology, the flowering effect is not good, and the golden flowers produced are smaller.

3. Due to the health benefits of Jinhua, the demand for Jinhua dark tea remains high, but the cultivation of black tea Jinhua is only concentrated in a few months of the year, which makes the market for Jinhua black tea in short supply , and the flowering process of golden flowers has extremely strict requirements on the growth environment, and the temperature and humidity need to be regulated at the same time, and improper control operations will affect the flowering effect of loose tea, resulting in small golden flower particles, low flowering density and uneven distribution, etc. Therefore, it is a big challenge for the prior art to cultivate golden flower loose tea with high quality and pure taste

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