CN103493917B - Secondary fermentation method and device of Liupu tea - Google Patents
Secondary fermentation method and device of Liupu tea Download PDFInfo
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Abstract
The invention provides a secondary fermentation method and device of Liupu tea. The secondary fermentation method comprises the following steps: placing Liupu tea leaves subjected to once fermentation in trays, placing the trays on a bracket layer by layer, placing the bracket in a fermentation chamber which is internally provided with a steam pipe, closing a door of the fermentation chamber, supplying steam to ensure that the steam diffuses among the tea leaves, controlling the temperature to be 50-65 DEG C and time to be 5-15h, then stopping supplying the steam, fermenting the tea leaves in the closed fermentation chamber for 3-7 days, maintaining the fermentation temperature to be 40-50 DEG C, opening the door of the fermenting chamber for ventilation after the fermentation is completed, and naturally cooling and drying the tea leaves for 3-6 days to obtain the Liupu tea product subjected to secondary fermentation. According to the Liupu tea subjected to secondary fermentation, the original taste of the Liupu tea subjected to once fermentation is not changed, and the Liupu tea subjected to secondary fermentation is clean and sanitary, is high in quality, uniform in tea color, and better in quality when being stored for a long time, and is fragrant in flavor and is mellow and delicious after being prepared with water, has multiple health functions to a human body, and is a treasure in fully-fermented tea.
Description
Technical field
The present invention relates to a kind of second fermentation process and equipment of tealeaves, belong to processing field of tea leaves.
Background technology
Six fort tea are historical famous tea, belonging to black tea, gaining the name because originating in Liu Bao township, Cangwu County, Wuzhou, Guangxi Zhuang Autonomous Region.Before tea making history in the place of production can trace back to more than 1,500 year.Just arrange with its special betel nut fragrance between clear year in Jiaqing as one of 24 well-known teas in the whole nation." Cangwu county annals " carry: " Cha Chanduoxian township six is protected, rich.Overnight constant, produce the long row shrimp person of disclosing name shrimp ear tea, excellent in color ".Six fort Camellias, in warm nature tea, except having the common health-care effect of other teas, have more clearing damp of relieving summer heat, improving eyesight clear away heart-fire, digestive effect, and that both can drink on a full stomach is aid digestion, the gut purge stomach that can also drink on an empty stomach.In sultry weather, drink six fort tea and refrigerantly to drive away summer heat, feel more happy.
Six fort theine are famous absolutely with " red, dense, old, alcohol " four, its external form color and luster is dark brown, soup look red dense bright, flavour is mellow, tasty and refreshing, it is sweet to return, the old alcohol of fragrance, have betel nut fragrant, excellent quality, unique flavor.There is relieving the gastric disorder and regulating vital energy, the stagnant de-swelling that disappears, clearing away heat and eliminating dampeness, sober up, the various health care functions such as lipopenicillinase.At home and abroad, enjoy higher reputation in countrymen residing abroad especially in overseas, be regarded as the treasure of health care.
Folklore has resistance in the saying of hiding, getting over Chen Yue perfume (or spice) for a long time.Cangwu county annals (version of ruling together) then have the evaluation of " six forts are rich, constant every place ".And in tea, have " send out golden flower ", namely growth has the most popular of golden yellow bacterium spore.Because golden yellow colored bacterium can secrete multiple enzyme, impel tealeaves internal substance to transform towards specific chemical reaction direction, form the material with good flavour and smell, its health-care efficacy is also special good.
Why six fort tea are so good, are because the Liu Bao township of Cangwu County is positioned at tropic of cancer north side, average temperature of the whole year 21.2 DEG C, year rainfall 1500 millimeters, 33 days frost-free periods.The extension strip on great Gui mountain range, genus Guidong, Liu Bao township, put down from the pool within the border and do not lean on, from four willows to a high a conduit made of long bamboo, from Chinese parasol tree field to these villages and small towns that heal up, tower in ridges and peaks, and height above sea level 1000-1500 rice, the gradient is larger.Tealeaves is multiple is implanted in hill-side or valley, far reaches 3 ~ 10 kilometers apart from village.There is a forest zone, and streams is in length and breadth, with green hills and clear waters, and sunshine is short, and cloud and mist curls up all the year round.In history, six You Gongzhou village, tea producing region, fort tea, black stone village tea, Luo Di village tea, silkworm village tea etc., with Gong Zhou village tea and black stone village tea performance optimal.According to records: the tea that is produced from this village, because it is located in high and steep mountains, trees screen sky, institute plants tea tree and obtains moisture enough, and high mountain to obtain mist solely many, every day is afternoon, and the sun can not irradiate, then evaporation is lacked, therefore its tealeaves is thick and large, hides dense and fragrant, often expensive.Secondly be the tea that is produced from black stone village, because six fort tea sales volumes surge in recent years, all plant and produce six fort tea in multiple counties such as adjacent Hezhou City, Cenxi City, Heng Countys now, the contiguous ground such as Luoding, guangdong, Zhaoqing also starts to produce six fort tea recently.
The processing technology of six fort tea with other black tea seemingly, a kind of tealeaves that the mode utilizing bacterium to ferment is made, belong to full fermented tea, the raw material that black tea adopts is comparatively thick old, it is the primary raw material of pressing compressed tea, tea-manufacturing technology generally comprises and completes, knead, wet heap and dry four procedures, black tea is deposited more of a specified duration, be worth higher, have more health care, main cause is that tealeaves is in ageing process, with many profitable probliotics, as actinomyces, yellow aspergillus etc., these microorganisms can secrete amylase, oxidizing ferment, protease and cellulase etc., can starch in catalysis tealeaves, cellulose conversion is polysaccharide, oligosaccharides, monose, oxidizing ferment can the aldehydes matter oxidation in tealeaves, to decrease in tealeaves aldehydes matter to the stimulation of stomach, microorganism can also produce vitamin and other materials useful to people.Old black tea is to improving blood circulation of human body, and reduction blood fat, blood pressure have obvious auxiliary curative effect.
But, due to six fort tea kneading, wet heap, rub up fermentation again time be that in enormous quantities stacking is carried out, the tealeaves much on limit is just even not as the tea leaf fermentation at center, and what have also may catch miscellaneous bacteria, causes product defective in quality.
And to be subject to displaying local climatic effect larger due to the fermentable in the process of displaying, the taste of assembly time, tealeaves is relevant with the weather of different regions, allow the material one time fermentation in black tea that the quality of product cannot be ensured by natural conditions, if catch miscellaneous bacteria, the tealeaves possibility mouthfeel that consumer has bought is bad, have peculiar smell, thus one time fermentation cannot obtain the homogeneous product of quality.
Summary of the invention
The object of this invention is to provide a kind of second fermentation process and equipment of six fort tea, by the secondary fermentation of tealeaves, tealeaves is turned out more useful mycelia, the harmful miscellaneous bacteria in tealeaves can be killed simultaneously, six fort tea after secondary fermentation are made to grow the mycelia useful to human body, and make these tea uniform qualities, more fragrant and more sweet, have more health-care efficacy.
Technical solutions according to the invention are:
The six fort tea tealeaves crossed through one time fermentation are placed in pallet, pallet is in layer placed on bracket, bracket is placed in fermenting cellar or fermenting case, in fermenting cellar, steam pipe is installed, close the door of fermenting cellar, open steam, steam is made to fill the air between tealeaves, temperature controls at 50-65 DEG C, time is 5-15 hour, then stop for steam, tealeaves fermentation in the fermenting cellar closed is allowed (not need to add any bacterial classification for 3 ~ 7 days, by during tealeaves one time fermentation itself with beneficial bacterium oneself breeding), fermentation temperature maintains 40 ~ 50 DEG C, if too high or too low for temperature, then logical steam or Ventilation Control, after having fermented, open the door of fermenting cellar, ventilate, the temperature of tealeaves is allowed naturally to cool and dry 3 ~ 6 days, there is mycelia human body being had to health-care effect of the light yellow look of one deck or shallow gold on the tealeaves surface obtained like this, actinomycetic one is belonged to according to mensuration mycelia.
Above-mentioned said pallet, can adopt the pallet that bamboo is worked out, or with the pallet that plank or metallic plate are made, can have aperture better, so that steam better wears transparent coating tealeaves on chassis.
The equipment of the second fermentation process employing of tealeaves, it is characterized in that: comprise fermenting cellar, bracket, pallet, breather pipe and steam generator, bracket is placed in fermenting cellar or fermenting case, bracket is placed in fermenting cellar, pallet is placed on bracket, in-built tealeaves, in fermenting cellar, steam pipe is installed, the interlayer of bracket is provided with breather pipe, the steam (vapor) outlet pipeline of steam generator is communicated with each layer breather pipe, and every bar breather pipe offers pore every 5 ~ 15cm, and fermenting cellar has door and window, door is relative with window, to air circulation.
The interfloor height of above-mentioned bracket is 15 ~ 30cm, the gap that principal security steam and air circulate between tealeaves.
Outstanding substantive distinguishing features of the present invention and significant progress are:
The six fort tea that one time fermentation is crossed have better health-care effect, can to relieve summer heat clearing damp, improving eyesight clears away heart-fire, help digest, but in traditional tea making process, some tea leaf fermentations are uneven, what have during stacking also may catch miscellaneous bacteria, quality is inconsistent, and first (secondary fermentation) process of fermenting again of the present invention passes into steam, its temperature is made to reach 50-65 DEG C, miscellaneous bacteria is killed, then the temperature and humidity of tealeaves is adjusted, to during tealeaves one time fermentation itself with actinomyces breeding suitable condition, and fully breed, after secondary fermentation, just many golden yellow " golden flower " can have been seen in tea, this is the bacterial classification of beneficial qualities, its energy secreting amylase and oxidizing ferment, can the Starch Conversion in catalysis tealeaves be monose, catalysis polyphenol compound is oxidized, tealeaves soup look is made to become reddish brown, eliminate thick blue or green taste.The natural tealeaves compared with one time fermentation contains more amino acids and the vitamin of needed by human, contained lipase is higher than other teas, therefore secondary fermentation six fort tea has effect that stronger decomposition is greasy, reduce human body class fatty compound, cholesterol, triglyceride, drink for a long time can stomach invigorating repose, body-building and weight-reducing, along with the raising of people's living standard, six fort tea of secondary fermentation are more subject to liking of consumer.
The original flavor road of one time fermentation is not changed through six fort tea of secondary fermentation, clean hygiene, quality is superior, evenly dark brown, displays more of a specified duration, better quality, with after water cannon system, fragrant after particularly concocting with pure water or spring, aromatic good to eat, having a lot of health-care effect to human body, is the treasure of full fermented tea.
Accompanying drawing explanation
Fig. 1 is the perspective view of equipment used herein.
Fig. 2 is the top view of Fig. 1.
Fig. 3 is the stereogram of fermenting frame of the present invention.
In figure, 1 is fermenting cellar; 2 is bracket, and 3 is breather pipe; 4 is door; 5 is window.
The equipment of the second fermentation process employing of tealeaves of the present invention, comprises fermenting cellar, fermenting frame, breather pipe and steam generator, and in fermenting cellar 1, discharge has bracket 2; Breather pipe 3 is installed on the base plate of fermenting cellar, between fermenting frame and fermenting frame, be connected with pipeline between each breather pipe, the pipeline that the steam (vapor) outlet pipeline of steam generator is connected with each breather pipe is connected, every bar breather pipe offers pore every 5 ~ 15cm, fermenting cellar 1 has door 4 and two windows 5, and door 4 is relative with window 5; Bracket sets up bracket 2 separately every the height of 15 ~ 30cm, and bracket 2 is placed with pallet, and tealeaves is placed on pallet.
Detailed description of the invention
embodiment 1
1000kg six fort tealeaves through one time fermentation is placed on pallet, bamboo pallet is in layer placed on bracket, bracket is placed in fermenting cellar, snorkel is sequenced in fermenting cellar, close the door and window of fermenting cellar, open steam, steam is made to fill the air between tealeaves, temperature controls at 50-55 DEG C, time is 5-10 hour, then stop for steam, tealeaves fermentation in the fermenting cellar closed is allowed (not need to add any bacterial classification for 3 ~ 5 days, by during tealeaves one time fermentation itself with beneficial bacterium oneself breeding), fermentation temperature maintains 40 ~ 50 DEG C, if too high or too low for temperature, then logical steam or Ventilation Control, after having fermented, there is mycelia human body being had to health-care effect of the light yellow or shallow gold of one deck on the tealeaves surface seen, open the door of fermenting cellar, ventilate, the temperature of tealeaves is allowed naturally to cool and dry 3 ~ 5 days, obtain secondary fermentation high-quality six fort tea.
embodiment 2
1000kg six fort tealeaves through one time fermentation is placed on pallet, aluminum trays is in layer placed on bracket, bracket is placed in fermenting cellar, snorkel is sequenced in fermenting cellar, close the door and window of fermenting cellar, open steam, steam is made to fill the air between tealeaves, temperature controls at 55-60 DEG C, time is 10-15 hour, then stop for steam, tealeaves fermentation in the fermenting cellar closed is allowed (not need to add any bacterial classification for 3 ~ 5 days, by during tealeaves one time fermentation itself with beneficial bacterium oneself breeding), fermentation temperature maintains 40 ~ 50 DEG C, if too high or too low for temperature, then logical steam or Ventilation Control, after having fermented, there is mycelia human body being had to health-care effect of the light yellow or shallow gold of one deck on the tealeaves surface seen, open the door of fermenting cellar, ventilate, the temperature of tealeaves is allowed naturally to cool and dry 4 ~ 6 days, if weather is moister, hot blast can be led to and carry out suitable drying, obtain secondary fermentation high-quality six fort tea.
Claims (2)
1. the second fermentation process of six fort tea, it is characterized in that: the six fort tea tealeaves crossed through one time fermentation are placed in pallet, pallet is in layer placed on bracket, bracket is placed in fermenting cellar, in fermenting cellar, steam pipe is installed, close the door of fermenting cellar, open steam, steam is made to fill the air between tealeaves, temperature controls at 50-65 DEG C, time is 5-15 hour, then stop for steam, tealeaves is allowed to ferment 3 ~ 7 days in the fermenting cellar closed, do not need to add any bacterial classification, by during tealeaves one time fermentation itself with beneficial bacterium oneself breeding, fermentation temperature maintains 40 ~ 50 DEG C, if too high or too low for temperature, then logical steam or Ventilation Control, after having fermented, open the door of fermenting cellar, ventilate, the temperature of tealeaves is allowed naturally to cool and dry 3 ~ 6 days, obtain six fort tea products of secondary fermentation.
2. the product that obtains of the second fermentation process of six fort tea as claimed in claim 1.
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| CN103783177B (en) * | 2014-02-18 | 2015-12-02 | 深圳市净水三千茗茶有限公司 | A kind of winter pear tea preparation method |
| CN105076550B (en) * | 2015-09-09 | 2019-01-29 | 古吉生物科技（大连）有限公司 | Preparation method of enzyme tea for secondary fermentation |
| CN105613811A (en) * | 2015-12-28 | 2016-06-01 | 天津凯瑞基科技有限公司 | Box-type tea leaf fermentation box |
| CN105815485A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Two-time fermentation method for Liupao tea |
| CN109287779A (en) * | 2018-11-08 | 2019-02-01 | 谢雨 | The processing method of holy kind of six fort tea |
| CN110521802B (en) * | 2018-11-30 | 2023-11-07 | 云南中茶茶业有限公司 | Modern preparation process of puer ripe tea and standardized puer tea |
| CN115067410A (en) * | 2022-06-13 | 2022-09-20 | 钟立新 | Peanut bud-stem tea making method |
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| CN101263847A (en) * | 2008-02-27 | 2008-09-17 | 李浪辉 | Preparation of liupu tea |
| CN201718401U (en) * | 2010-07-13 | 2011-01-26 | 广西梧州茂圣茶业有限公司 | Liu bao tea fermentation tank |
| CN201967604U (en) * | 2011-03-16 | 2011-09-14 | 安徽省农业科学院茶叶研究所 | Automatic fermentation machine for congou black tea |
| KR101292099B1 (en) * | 2012-02-28 | 2013-08-08 | 정경원 | Method of manufacturing puer tea soldification |
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