Cold fermentation technology of black Fu tea

Abstract

The invention belongs to the technical field of black Fu tea, and especially relates to a cold fermentation technology of black Fu tea. Raw materials are screened and then subjected to pile fermentation to ferment in the natural condition, wherein during the pile fermentation period, the tea leaves are piled up in layers, each layer of tea leaves are compacted and one layer of tea leaves are laid on the layer, the bottom layer of tea leaves are not subjected to water spraying, the other layers are subjected to water spraying respectively according to the ratio of 8:1-12:1, the cold fermentation time is 20 days to two years, and when the pile temperature is higher than 50 DEG C, pile turning is performed. In the fermentation technology, the cold fermentation time is relatively long, the material composition of tea leaves is improved by activity of microbes during the cold fermentation period, so that relatively good taste of tea leaves is obtained in advance, and the period of secondary fermentation of products is shortened.

Description

technical field [0001] The invention relates to the technical field of black fu tea, in particular to a cold fermentation process of black fu tea. Background technique [0002] Dark tea is one of the six basic teas, and black fu tea is the most distinctive product in dark tea, and it is a post-fermented tea. The basic technological process of Heimao tea is greening, initial kneading, fermenting, re-kneading, and drying. On the other hand, black Fu tea is further processed on the basis of black hair tea technology, and through the processes of material selection, sieving, stacking, pressing, blooming, drying, etc., to form a unique "golden flower" component, "golden flower" is processed During the production, through a special process of making flowers, a kind of Aspergillus coronatum substance called "Coronoid Saccharomyces" is specially cultivated in the bricks of black tea. When golden flower is smelled dry, it has a faint fragrance of yellow flower, and when brewing Fu...

AI Technical Summary

Problems solved by technology

Black Fu tea made by heat fermentation needs to be stored for a long time, and generally needs to be stored for more than five years before it can be released on the market. Polyphenols, catechins, theanine, tea polysaccharides, alkaloids, etc. are derivatized into substances such as fuchsin. The longer the age, the stronger the aroma, and the easier it is to brew the tea soup. If the storage time is too short, the taste will not be good. Therefore, the storage time of the black Fu tea made by the prior art is longer, which greatly prolongs the production cycle of the product