Processing method of big leaf 'post-fermented tea' dark green tea

Abstract

The invention provides a processing method of a big leaf 'post-fermented tea' dark green tea. The processing method is characterized by comprising the following steps: big leaf fresh leaf picking, water removing, rolling, drying, crude tea drying, classifying and bunching, sterilizing, inoculating, pile fermenting, turning and cooling, air drying and alcoholizing, vapor-pressing, airing, ageing, finished dark green tea; the inoculating refers to access eurotiaceae, and the eurotiaceae is the mixed thallus of aspergillus niger, rhizopus delemar, penicillium sp., aspergillus glaucus and brettanomyces intermedius; the mixed thallus is prepared from the following steps: every strain is subjected to liquid culture, is dispersed into hyphal bodies of 0.2-0.4 cm or so, suspended until 107-108 hyphal bodies or somatic cells are formed per milliliter with the volume ratio of 3: 1: 1: 8: 3, and mixed uniformly.

Description

technical field [0001] The invention relates to food processing technology, in particular to a processing method of large-leaf "post-fermented tea" dark tea. Background technique [0002] Guangxi began to grow tea in the 1950s. In the mid-to-late 1960s, tea was grown on a large scale, and the planted area has exceeded 1 million mu (of which about 300,000 mu is planted with large leaves). The fresh leaf phenol / ammonia ratio of large-leaf tea trees is high, and it was mainly used to produce ordinary black tea and green tea in the past, and was rarely used in the processing of "post-fermented tea" dark tea, with low economic benefits. The formation of the quality of "post-fermented tea" dark tea is mainly the result of the combination of three effects: the humid heat effect of the pile, the enzymatic effect and the microbial action. Cause complex chemical changes in the soluble substances in the leaves, and form the unique color and aroma of "post-fermented tea" black tea. T...

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Problems solved by technology

[0003] In recent years, with the adjustment of the variety structure of the tea market, some enterprises in Guangxi have begun to produce post-fermented teas such as post-fermented tea and Liubao tea. Due to immature processing technology, the following problems generally exist in production: low output; long continuous cycle from production to consumption; uneven quality, etc.

[0004] Liao Xuhui and other 3 patent inventors studied and published "Guangxi Big Leaf Cake Tea Processing Technology Research" in "China Tea Processing", 2008, (3); 28-30, which disclosed an improved post-fermentation tea processing technology , the technology is relatively complete and mature, and basically overcomes technical problems such as low output, long production cycle, and uneven quality, but there is still room for improvement in the taste and quality of cake tea

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