Tea leaf fermentation device and dynamic fermentation process

Abstract

The invention discloses a tea leaf fermentation device and a dynamic fermentation process, and relates to the field of tea leaf fermentation. The tea leaf fermentation device comprises a first fermentation unit and a second fermentation unit which are connected in series, and further comprises a feeding machine and a fermentation machine body, wherein the feeding machine comprises a tea leaf conveyor belt and a leaf homogenizing mechanism; and the fermentation machine body comprises a transmission mechanism and a plurality of layers of tea leaf fermentation conveyor belts. The process comprises the following steps of: firstly, fermenting and turning over tea leaves in a first fermentation chamber, and controlling fermentation temperature, humidity and time; and then, conveying the tea leaves out of the first fermentation chamber for 3-5 minutes, and then, enabling the tea leaves to enter a second fermentation chamber to continuously ferment, wherein the fermentation temperature, humidity and time of the second fermentation chamber are smaller than those of the first fermentation chamber. The tea leaf fermentation device has the beneficial effects that the tea leaves are moved while being fermented and drop onto the tea leaf fermentation conveyor belt at the next layer, so that the tea leaves are turned over; and two times of fermentation with different fermentation temperature, humidity and time are adopted, so that tea leaf fermentation is facilitated, taste and fragrance of black tea are obviously improved, and formation of unique quality of the black tea is promoted.

Description

technical field [0001] The invention relates to the technical field of tea fermentation, in particular to a tea fermentation device and a dynamic 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...

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Problems solved by technology

[0004] The fermentation process in the prior art usually uses a fermentation cylinder or a fermentation box to carry out static fermentation of the tea leaves. During the fermentation process, the tea leaves are not turned over, so that the tea leaves at the bottom cannot fully contact with oxygen, water, etc., resulting in uneven and incomplete fermentation; Moreover, the prior art usually adopts a single fermentation, that is, one fermentation is carried out under a certain temperature, humidity, oxygen, etc., which easily causes uneven fermentation, thereby failing to ensure the stability and consistency of the quality of black tea, which affects the quality of tea.

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