Fermentation technology of tea leaves

Abstract

The invention belongs to the technical field of processing of tea leaves, and particularly discloses a fermentation technology of tea leaves. The fermentation technology comprises the following steps of (1) performing pretreatment; (2) performing rolling: adding starch of which the weight is 2-3% of that of the tea leaves to the tea leaves obtained in the step (1), twisting and rolling the tea leaves, after the tea leaves are rolled for 0.2-0.3h, adding starch of which the weight is 2-3% of that of the tea leaves, and continuing rolling for the time being 0.6-0.9h; (3) performing steaming; (4) performing inoculation; (5) performing pressurizing; and (6) performing fermentation: placing the pressurized tea leaves into a fermentation room with temperature being 25-28 DEG C and relative humidity being 92-96%, performing fermentation, and in the process of fermentation, stirring the tea leaves for 1-2 times. When the tea leaves are fermented through the fermentation technology, negative influence of harmful microorganisms on the quality of the tea leaves in the fermentation process can be restrained; and besides, the tea leaves obtained through the fermentation technology are unique in taste, the bitter taste is greatly reduced, the mouth feel is greatly improved, and after the tea leaves are drunk for a long term, the health of bodies is facilitated.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a tea fermentation process. Background technique [0002] Tea is a traditional beverage raw material with a broad mass base. Tea leaves are processed from the tender buds of the fresh tea tree that are picked raw. Tea is one of the world's three major beverages and is known as the "Emperor of Oriental beverages". After analysis, tea contains caffeine, tannin, tea polyphenols, protein, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oil, enzymes, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 ingredients such as salt and trace elements. Therefore, tea has a wide range of effects, such as clearing the head, refreshing the mind, relieving polydipsia, urinating, eliminating food accumulation, and detoxifying. It is used for wind-heat attack, dizziness, dizziness, excessive thirst due to summer heat, or exce...

AI Technical Summary

Problems solved by technology

Since the fermentation of traditional black tea is generally carried out by the microorganisms that come with the tea leaves, in order to make the fermentation of black tea go smoothly, the previous withering and rolling processes need to spend a lot of time to prepare materials for fermentation, which makes black tea processing take a long time and low production efficiency

[0004] Moreover, with the improvement of people's quality of life, the trend of diet is gradually developing towards naturalization, health care, convenience, safety, and flavor. The black tea produced by traditional processing technology contains a strong bitter taste that affects the mouthfeel. Characteristics have become the main obstacle to the continued expansion of the black tea market

Images