Maojian black tea fermentation production process

Abstract

The invention discloses a Maojian black tea fermentation production process. The process comprises the following steps: s1. picking fresh leaves of Maojian tea and picking gross tea; s2. moistening the standby gross tea with wet water; s3. performing inoculation of the dominant flora for fermentation and observing the fermentation effect; s4. determining a terminal point of fermentation and dryingthe fermented tea leaves; and s5. testing the fermented tea. The Maojian black tea fermentation production process optimizes the influence factors such as the fermentation temperature, the fermentation time, the relative humidity, the type of an additive, the amount of the dominant flora, and the like. At the same time, the ventilation conditions of a fermentation chamber are improved, and the Maojian black tea with good quality and stability can be obtained.

Description

technical field [0001] The invention relates to the field of tea fermentation, in particular to a fermentation production process of Maojian black tea. Background technique [0002] Black tea has the characteristics of ruddy color, bright red soup color, refreshing aroma and mellow taste. Fermentation is a key process in the manufacture of black tea. During this process, a series of profound changes have taken place in the tea ingredients mainly composed of polyphenols, forming the unique color, aroma and taste characteristics of dark tea. [0003] At present, the natural fermentation process is mainly used in the processing of black tea in China. The invention whose patent application number is 201210104345.2 once disclosed a dark tea and its production process. It uses dark tea as raw material to make black tea after removing impurities, humidifying, natural fermentation for 8-12 hours, and drying. The taste is not good. The invention with the patent application number...

AI Technical Summary

Problems solved by technology

Regardless of the dark tea produced by the natural fermentation method, there is no special measure to increase the content of tea water extract, and the level of tea water extract directly reflects the amount of soluble substances in the tea, which marks the thickness of the tea soup and the strong taste. Strong, reflects the quality of tea soup to a certain extent, so it is difficult to achieve the desired effect

And because the dark tea produced by natural fermentation in the way of piles needs to be stored for many years to meet the quality requirements due to its short fermentation time, resulting in long production cycles, low efficiency, and unstable product quality