CN104543068A - Congou black tea dynamic fermentation method - Google Patents
Congou black tea dynamic fermentation method Download PDFInfo
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- CN104543068A CN104543068A CN201510002498.XA CN201510002498A CN104543068A CN 104543068 A CN104543068 A CN 104543068A CN 201510002498 A CN201510002498 A CN 201510002498A CN 104543068 A CN104543068 A CN 104543068A
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Abstract
The invention provides a Congou black tea dynamic fermentation method. The method comprises the following steps: selecting Fuding white fresh leaf raw materials in the tenderness from one-bud-one-leaf to one-bud-two-leaf, conducting withering and twisting processes according to traditional Congou black tea processing, deblocking the twisted leaf, regulating and controlling temperature, relative humidity, oxygen concentration and the like of the fermentation environment at the beginning of fermentation, placing the twisted leaf in a dynamic fermentation cylinder of a detachable fermentation device, driving a rotary cylinder to uniformly rotate through a linked motor, and enabling the fresh leaf in the rotary cylinder to slowly slide in the fermentation process so as to realize dynamic fermentation. The inherent ideas of the conventional fermentation that the oxygen concentration of the fermentation environment is not regulated and controlled, and the temperature humidity of the fermentation is roughly regulated and controlled are broken through, the fermentation temperature, relative humidity, oxygen concentration and the like can be precisely regulated and controlled through the detachable fermentation device, uniform fermentation of the leaf is realized, parts of the fermented leaf can be uniformly regulated and controlled through outside parameters, polyphenol oxidative polymerization reaction of the leaf is uniformly conducted, and the black tea product with excellent sensing quality is obtained.
Description
Technical field
The invention belongs to Tea Processing technical field, relate to fermentation of black tea technology, particularly relate to a kind of congou tea dynamic fermentation method.
Background technology
Fermentation be quality of congou black tea formed critical process, its essence is polyphenol compound in leaf enzymatic oxidation reaction centered by and occur a series of biochemical reaction processes.Existing fermentation operation is mainly carried out under the conditions such as fermentation frame, fermenting cellar, fermenting vehicle, part realization regulates and controls the temperature of yeasting and relative humidity, but the oxygen concentration of environment do not regulated and controled and detect, in addition fermentation pattern is static fermentation, and namely fermentated leaves is in actionless state (only stirring once in a while with even leaf temperature) after being positioned over fermentation installation.Tea Inst., Chinese Academy of Agricultural Sciences is in the drum-type fermentation process of research and development in 2012, and also only with rollers roll mode sample introduction and go out sample, sweat still adopts static fermentation mode (only rolling every a period of time, with even leaf temperature).
Summary of the invention
The object of this invention is to provide a kind of congou tea dynamic fermentation method, realized by following steps:
One, early-stage preparations
Select the large shaggy-fruited dittany leaf raw material in Fuding of 1 bud 1 leaf to 1 bud 2 leaf tenderness, traditionally congou tea processing is carried out withering and kneading technique, will knead after leaf deblocks and can carry out subsequent fermentation process.
Two, dynamic fermentation
(1) adopt Tea Inst., Chinese Academy of Agricultural Sciences in patented product (a kind of dismountable installation for fermenting of development in 2014 when fermenting and starting, the patent No.: CN103931807A) regulate and control the temperature, relative humidity, oxygen concentration etc. of yeasting, temperature controls at 28 ± 0.5 DEG C, relative humidity controls 95 ± 3.0%, and oxygen concentration controls 42 ± 3.0%.
(2) being placed in the dynamic fermentation cylinder of dismountable installation for fermenting by kneading leaf, driving cylinder uniform rotation by interlink electric machine, rotating speed 0.5 rpm/min being set, fresh leaf in cylinder slowly being slided during the fermentation, realizes dynamic fermentation.
Three, subsequent job
Fermentation appropriateness is with flowering fruital or be fragrant and sweetly as the criterion, and adopts traditional redrying technique to carry out processing to obtain into tea subsequently.
Another object of the present invention is to provide the application of described method in congou tea dynamic fermentation.
Usefulness of the present invention is: break through the intrinsic thinking that existing fermentation does not regulate and control and detects yeasting oxygen concentration and rough regulation and control fermentation humiture, carry out control accurate by dismountable installation for fermenting to fermentation temperature, relative humidity, oxygen concentration etc.; Secondly by the means of dynamic fermentation, realize the uniform fermentation in leaf, make fermentated leaves each several part obtain the regulation and control of uniform external parameter, in leaf, Polyphenols oxidative polymerization is homogeneous carries out, and obtains the black tea product of organoleptic quality excellence.
Detailed description of the invention
The present invention is further described in conjunction with the embodiments.
embodiment 1
(1) the fresh leaf 10kg of Fuding great Bai kind that tenderness 1 bud 1 leaf to 1 bud 2 leaf is just opened up is plucked, traditionally the manufacture craft of congou tea (is carried out in growth cabinet through withering, wither to moisture content 60% ~ 62% under the condition of withering temperature 26 ± 0.5 DEG C, relative humidity 70 ± 2.0%, intensity of illumination 6000lx), knead (adopt Zhejiang Sunyoung Machinery Co., Ltd. produce 6CR-35 type kneading machine, knead time 45min, sky rubs 5min → gently press 5min → weight 30min → gently press 5min) carry out process of deblocking after process.
(2) through kneading heavy about the 6kg of posterior lobe, three parts are divided into: wherein 2kg kneads leaf and carries out spontaneous fermentation (fermentation temperature 26 ± 3.0 DEG C, relative humidity 85 ± 7.0%); 2kg kneads leaf and carries out temperature and humidity control fermentation (fermentation temperature 28 ± 0.5 DEG C, relative humidity 95 ± 3.0%); 2kg kneads leaf and carries out dynamic fermentation (fermentation temperature 28 ± 0.5 DEG C, relative humidity 95 ± 3.0%, oxygen concentration 42 ± 3.0%, dynamic fermentation cylinder rotating speed 0.5 rpm/min).
(3) attenuation degree is thoroughly red to knead Ye Yese, appear flowers and fruits fragrant or as well fragrant and sweet, total fermentation time controls at about 3h, traditional redrying technique is adopted to carry out processing (employing 6CTH6 type tea-drying aroma-improving machine subsequently, first baking 120 DEG C/15min, carry out two bakings after cooling, 85 DEG C/45min is dry to foot), obtain into tea.
embodiment 2
The present invention is according to different fermentations mode on the impact becoming tea organoleptic quality, and compare, result is see table 1.
As can be seen from sensory review's result, relative to traditional spontaneous fermentation and temperature and humidity control fermented black tea product, the black tea product profile adopting dynamic fermentation method to make pitch-black glossy, fragrance band is fragrant and sweet, flavour is sweet and pure, soup look red is bright, its integrated quality is better than spontaneous fermentation.Dynamic fermentation makes fermentated leaves be in tumbling state always, and leaf each several part is evenly subject to the regulation and control of ambient parameter, biochemical reaction evenly, avoid traditional static to ferment uneven, phenomenon that quality is unstable.
Claims (4)
1. a congou tea dynamic fermentation method, realized by following steps: (1) early-stage preparations, (2) dynamic fermentation process, described early-stage preparations are the large shaggy-fruited dittany leaf raw materials in Fuding selecting 1 bud 1 leaf to 1 bud 2 leaf tenderness, traditionally congou tea processing is carried out withering and kneading technique, will knead leaf and deblock; It is characterized in that, the described dynamic fermentation process of step (2), temperature, relative humidity, the oxygen concentration of a kind of dismountable installation for fermenting regulation and control yeasting adopting CN103931807A to provide when fermenting and starting, be placed in the dynamic fermentation cylinder of dismountable installation for fermenting by kneading leaf, cylinder uniform rotation is driven by interlink electric machine, rotating speed 0.5 rpm/min is set, fresh leaf in cylinder is slowly slided during the fermentation, realizes dynamic fermentation.
2. a kind of congou tea dynamic fermentation method according to claim 1, is characterized in that, the temperature of step (2) controls at 28 ± 0.5 DEG C, and relative humidity controls 95 ± 3.0%, and oxygen concentration controls 42 ± 3.0%.
3. a kind of congou tea dynamic fermentation method according to claim 1, is characterized in that, fermentation appropriateness is with flowering fruital or be fragrant and sweetly as the criterion, and adopts traditional redrying technique to carry out processing to obtain into tea subsequently.
4. the application of a kind of congou tea dynamic fermentation method according to claim 1 in congou tea dynamic fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510002498.XA CN104543068A (en) | 2015-01-05 | 2015-01-05 | Congou black tea dynamic fermentation method |
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| CN201510002498.XA CN104543068A (en) | 2015-01-05 | 2015-01-05 | Congou black tea dynamic fermentation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417723A (en) * | 2016-11-10 | 2017-02-22 | 贵州黔茗茶业销售有限公司 | Nitrogen-charging black tea fermenting method |
| CN110583816A (en) * | 2019-09-27 | 2019-12-20 | 中国农业科学院茶叶研究所 | Congou black tea segmented accurate oxygen control fermentation method and device |
| CN111149883A (en) * | 2020-02-14 | 2020-05-15 | 云南农业大学 | Dynamic fermentation method of black tea |
| CN111493169A (en) * | 2020-05-28 | 2020-08-07 | 中国农业科学院茶叶研究所 | Processing method of high-brightness black tea |
| CN111493170A (en) * | 2020-05-28 | 2020-08-07 | 中国农业科学院茶叶研究所 | Processing method of sweet and mellow black tea |
| CN112970866A (en) * | 2021-03-08 | 2021-06-18 | 遵义七味茗香茶业进出口有限公司 | Preparation process of tea granules |
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| CN103549051A (en) * | 2013-11-14 | 2014-02-05 | 朱旗 | Method for processing congou black tea |
| CN103815067A (en) * | 2014-01-13 | 2014-05-28 | 贵州省湄潭县芸香茶业有限公司 | Processing technology of high-quality congou black tea |
| CN103931807A (en) * | 2014-04-17 | 2014-07-23 | 中国农业科学院茶叶研究所 | Detachable fermentation device |
| CN104186745A (en) * | 2014-09-10 | 2014-12-10 | 江苏吟春碧芽茶叶研究所有限公司 | Black tea fermenting method |
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2015
- 2015-01-05 CN CN201510002498.XA patent/CN104543068A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549051A (en) * | 2013-11-14 | 2014-02-05 | 朱旗 | Method for processing congou black tea |
| CN103815067A (en) * | 2014-01-13 | 2014-05-28 | 贵州省湄潭县芸香茶业有限公司 | Processing technology of high-quality congou black tea |
| CN103931807A (en) * | 2014-04-17 | 2014-07-23 | 中国农业科学院茶叶研究所 | Detachable fermentation device |
| CN104186745A (en) * | 2014-09-10 | 2014-12-10 | 江苏吟春碧芽茶叶研究所有限公司 | Black tea fermenting method |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417723A (en) * | 2016-11-10 | 2017-02-22 | 贵州黔茗茶业销售有限公司 | Nitrogen-charging black tea fermenting method |
| CN110583816A (en) * | 2019-09-27 | 2019-12-20 | 中国农业科学院茶叶研究所 | Congou black tea segmented accurate oxygen control fermentation method and device |
| CN111149883A (en) * | 2020-02-14 | 2020-05-15 | 云南农业大学 | Dynamic fermentation method of black tea |
| CN111493169A (en) * | 2020-05-28 | 2020-08-07 | 中国农业科学院茶叶研究所 | Processing method of high-brightness black tea |
| CN111493170A (en) * | 2020-05-28 | 2020-08-07 | 中国农业科学院茶叶研究所 | Processing method of sweet and mellow black tea |
| CN111493169B (en) * | 2020-05-28 | 2023-03-07 | 中国农业科学院茶叶研究所 | Processing method of high-brightness black tea |
| CN111493170B (en) * | 2020-05-28 | 2023-03-10 | 中国农业科学院茶叶研究所 | Processing method of sweet and mellow black tea |
| CN112970866A (en) * | 2021-03-08 | 2021-06-18 | 遵义七味茗香茶业进出口有限公司 | Preparation process of tea granules |
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