CN109122960A - A kind of tealeaves post-fermentation - Google Patents
A kind of tealeaves post-fermentation Download PDFInfo
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- CN109122960A CN109122960A CN201810943782.0A CN201810943782A CN109122960A CN 109122960 A CN109122960 A CN 109122960A CN 201810943782 A CN201810943782 A CN 201810943782A CN 109122960 A CN109122960 A CN 109122960A
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- fermentation
- tealeaves
- tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to Tea manufacture fields, and in particular to a kind of tealeaves post-fermentation, (1) control tea leaf fermentation ambient humidity in 70% ± 5% range；(2) control tea leaf fermentation ambient humidity is in environment temperature within the scope of 25 ± 5 DEG C；(3) after being put into tealeaves preservation under conditions of step (1) and (2) 5 ~ 10 days, certain density additive is sprayed into 20 ~ 40 days by spraying mode；(4) continue preservation 10 ~ 20 days under conditions of step (1) and (2).The tea leaf fermentation method provided through the invention, it is capable of providing the environment of suitable tealeaves beneficial bacterium growth, and contain natural plants faint scent, it is micro to be sprayed in surrounding air, slowly looked into absorption, natural taste is smooth to greatly improve tea leaf quality, is to realize to deposit the industrialized preparing process that tea post-fermentation obtains old tea flavour.Artificial climate environment is made with this industrial technology method, makes tealeaves not suspend mode, shortens the resting period, greatly improves economic benefit.
Description
Technical field
The invention belongs to Tea manufacture fields, and in particular to a kind of tealeaves post-fermentation.
Background technique
It needs to allow tealeaves to continue to ferment by putting naturally, grow internal beneficial bacterium, mouth in many of local tea variety
Sense meeting is more mellow, and fragrance is denseer, therefore has more Chen Yue perfume one to say.China's Tea Production passes on always agriculture time method, eats by day
Meal, so the tealeaves for wanting to have drunk mouthfeel will wait many years, wherein the reason is that the best weather conditions of tea leaf fermentation are: temperature
20-30 DEG C, the clean air of humidity 60-80%, therefore only have seldom period tealeaves fermenting in 1 year, remaining time is all
It is in semidormancy and dormant state, to store many years naturally.This is not able to satisfy modern good tea Man's Demands.Investment time
Long, occupation of capital amount is big.Artificial climate environment is made with industrial technical method with regard to this proposition, makes tealeaves not suspend mode, shortens storage
Time greatly improves economic benefit, gets rid of the production management planning lived at the mercy of the elements.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of tealeaves post-fermentation, can be realized the Rapid Fermentation of tealeaves,
Shorten the resting period, increases economic efficiency.
The specific technical proposal is:
A kind of tealeaves post-fermentation, comprises the steps of:
(1) control tea leaf fermentation ambient humidity is in 65 ~ 75% ranges；
(2) control tea leaf fermentation ambient humidity is in environment temperature within the scope of 20 ~ 30 DEG C；
(3) after being put into tealeaves preservation under conditions of step (1) and (2) 5 ~ 10 days, a certain concentration is sprayed by spraying mode
Additive 20 ~ 40 days；
(4) continue preservation 10 ~ 20 days under conditions of step (1) and (2).
Further, in the step (3) additive be fermentation accelerant, tea extraction and fragrance mixture.
Further, fermentation accelerant described in the step (3) is saccharomycete, contains the object that can promote tea leaf fermentation
Matter, for example, it is some display tealeaves or common saccharomycete of the remote past, the kind of some fermentations can be provided for the fermentation of tealeaves
Bacterium.
Further, tea extraction described in the step (3) is tea polyphenols, caffeine and fragrant oil substances, is tealeaves
Fermentation provides some necessary basic conditions, and at a temperature of above-mentioned, tealeaves can quickly and effectively absorb some beneficial
Substance.
Further, fragrance is vegetal natural perfume in the step (3), and under the above conditions, tealeaves can be quick
Some natural perfume materials are absorbed, the fragrance of tealeaves is supplemented, improve the mouthfeel of tealeaves.
Further, in the step (3) fermentation accelerant, tea extraction and fragrance weight ratio be 1 ~ 12:80 ~ 90:8 ~
19。
Further, the concentration of additive is 1:1000 ~ 1:20000 in the step (3) additive and water mixed solution.
Further, the mode for spraying into additive is that discontinuity sprays into, and the penetrating time is 2 ~ 5h, when the interval
Between be 8 ~ 12h.
Further, vegetal natural perfume described in the step (3) be camphor leaf extract, attar of rose, concrete of jasmine,
Vanilla tincture, white orchid face cream spit Shandong botany bar gum, narcissus absolute oil.
Beneficial effects of the present invention: the tea leaf fermentation method provided through the invention is capable of providing suitable tealeaves beneficial bacterium
The environment of growth, and contain natural plants faint scent, it is micro to be sprayed in surrounding air, absorption is slowly looked into, natural taste is smooth big
It is big to improve tea leaf quality, it is to realize to deposit the industrialized preparing process that tea post-fermentation obtains old tea flavour.It is made of this industrial technology method
Artificial climate environment out, makes tealeaves not suspend mode, shortens the resting period, the resting period is made to improve 4 ~ 5 times than in the past, greatly improve through
Ji benefit.
Specific embodiment
Embodiment 1
1, using spraying humidification method, mist of the particle less than 10 microns is sprayed, humidification amount is automatically controlled and increases humidity, make environmental wet
Degree is long-term to keep 60 ~ 75%.
2, using pipe heating device, make to spray hot wind, can be with A.T.C, and can cool down after being sprayed, into
And it adjusts temperature and keeps 20 ~ 30 DEG C throughout the year.
3, a kind of best artificial climate of tea leaf fermentation is just built after realizing 1,2, makes tealeaves not suspend mode.At this time again
The preparation (additive) containing vegetal natural perfume is added during the natural attribute easily absorbed using tealeaves is spraying, this preparation can urge
The growth for changing the beneficial bacterium in tealeaves promotes the fermentation of tealeaves, and contains natural plants faint scent, micro to be sprayed in surrounding air,
Absorption is slowly looked into, natural taste is smooth to greatly improve tea leaf quality.
Embodiment 2
(1) spraying humidification method is used, mist of the particle less than 10 microns is sprayed, humidification amount is automatically controlled and increases humidity, make environment
Humidity keeps 60 ~ 75%% for a long time；
(2) pipe heating device is used, makes to spray hot wind, can be with A.T.C, and can cool down after being sprayed, and then adjust
Section temperature keeps 20 ~ 30 DEG C throughout the year；
(3) after being put into tealeaves preservation under conditions of step (1) and (2) 10 days, pass through spraying mode discontinuity and spray into concentration
For the additive of 1:1000 and mixed solution 20 days of water；The penetrating time is 2h, and the interval time is 12h, additive
Fermentation accelerant, 90% tea extraction and 8% fragrance for being 2% for weight；
(4) continue to save 20 days under conditions of step (1) and (2).
Embodiment 3
(1) spraying humidification method is used, mist of the particle less than 10 microns is sprayed, humidification amount is automatically controlled and increases humidity, make environment
Humidity keeps 60 ~ 75% for a long time；
(2) pipe heating device is used, makes to spray hot wind, can be with A.T.C, and can cool down after being sprayed, and then adjust
Section temperature keeps 20 ~ 30 DEG C throughout the year；
(3) after being put into tealeaves preservation under conditions of step (1) and (2) 8 days, spraying into concentration by spraying mode discontinuity is
Mixed solution 30 days of the additive of 1:10000 and water；The penetrating time is 4h, and the interval time is 8h, and additive is
Weight be 5% fermentation accelerant, 85% tea extraction and 10% fragrance；
(4) continue to save 15 days under conditions of step (1) and (2).
Embodiment 4
(1) spraying humidification method is used, mist of the particle less than 10 microns is sprayed, humidification amount is automatically controlled and increases humidity, make environment
Humidity keeps 60 ~ 75% for a long time；
(2) pipe heating device is used, makes to spray hot wind, can be with A.T.C, and can cool down after being sprayed, and then adjust
Section temperature keeps 20 ~ 30 DEG C throughout the year；
(3) after being put into tealeaves preservation under conditions of step (1) and (2) 5 days, spraying into concentration by spraying mode discontinuity is
Mixed solution 40 days of the additive of 1:10000 and water；The penetrating time is 5h, and the interval time is 9h, and additive is
Weight be 3% fermentation accelerant, 90% tea extraction and 7% fragrance；
(4) continue to save 10 days under conditions of step (1) and (2).
Claims (8)
1. a kind of tealeaves post-fermentation, which is characterized in that comprise the steps of:
(1) control tea leaf fermentation ambient humidity is in 65 ~ 75% ranges；
(2) control tea leaf fermentation ambient humidity is in environment temperature within the scope of 20 ~ 30 DEG C；
(3) after being put into tealeaves preservation under conditions of step (1) and (2) 5 ~ 10 days, a certain concentration is sprayed by spraying mode
Additive 20 ~ 40 days；
(4) continue preservation 10 ~ 20 days under conditions of step (1) and (2).
2. a kind of tealeaves post-fermentation as described in claim 1, which is characterized in that additive is hair in the step (3)
The mixture of ferment promotor, tea extraction and fragrance.
3. a kind of tealeaves post-fermentation as claimed in claim 2, which is characterized in that ferment and promote described in the step (3)
It is saccharomycete into agent.
4. a kind of tealeaves post-fermentation as claimed in claim 2, which is characterized in that tea described in the step (3) extracts
Object is tea polyphenols, caffeine and fragrant oil substances.
5. a kind of tealeaves post-fermentation as claimed in claim 2, which is characterized in that fragrance is plant in the step (3)
Property natural perfume material.
6. a kind of tealeaves post-fermentation as claimed in claim 2, which is characterized in that fermentation accelerant in the step (3),
The weight ratio of tea extraction and fragrance is 1 ~ 12:80 ~ 90:8 ~ 19.
7. a kind of tealeaves post-fermentation as claimed in claim 2, which is characterized in that additive is dense in the step (3)
Degree is the additive and water mixed solution of 1:1000 ~ 1:20000.
8. a kind of tealeaves post-fermentation as claimed in claim 2, which is characterized in that between the mode for spraying into additive is
Disconnected property sprays into, and the penetrating time is 2 ~ 5h, and the interval time is 8 ~ 12h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810943782.0A CN109122960A (en) | 2018-08-18 | 2018-08-18 | A kind of tealeaves post-fermentation |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810943782.0A CN109122960A (en) | 2018-08-18 | 2018-08-18 | A kind of tealeaves post-fermentation |
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| Publication Number | Publication Date |
|---|---|
| CN109122960A true CN109122960A (en) | 2019-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810943782.0A Pending CN109122960A (en) | 2018-08-18 | 2018-08-18 | A kind of tealeaves post-fermentation |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583818A (en) * | 2019-10-18 | 2019-12-20 | 西双版纳牧童蝉茶业有限公司 | Processing method of kungfu cooked tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN102813020A (en) * | 2012-08-27 | 2012-12-12 | 马伟光 | Application of Chinese dates to preparation of fermentation tea |
| CN105558114A (en) * | 2015-12-25 | 2016-05-11 | 贵州遵义方波园食品有限责任公司 | Processing technology of black tea |
| CN105918524A (en) * | 2016-04-28 | 2016-09-07 | 长沙湘资生物科技有限公司 | Novel Fuzhuan tea and making technology thereof |
| CN107568362A (en) * | 2017-09-25 | 2018-01-12 | 广西金秀县圣昌生态种植专业合作社 | A kind of preparation method of wild black tea |
| CN107751498A (en) * | 2017-10-19 | 2018-03-06 | 长沙湘资生物科技有限公司 | Flower of kudzuvine compound health tea product |
-
2018
- 2018-08-18 CN CN201810943782.0A patent/CN109122960A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN102813020A (en) * | 2012-08-27 | 2012-12-12 | 马伟光 | Application of Chinese dates to preparation of fermentation tea |
| CN105558114A (en) * | 2015-12-25 | 2016-05-11 | 贵州遵义方波园食品有限责任公司 | Processing technology of black tea |
| CN105918524A (en) * | 2016-04-28 | 2016-09-07 | 长沙湘资生物科技有限公司 | Novel Fuzhuan tea and making technology thereof |
| CN107568362A (en) * | 2017-09-25 | 2018-01-12 | 广西金秀县圣昌生态种植专业合作社 | A kind of preparation method of wild black tea |
| CN107751498A (en) * | 2017-10-19 | 2018-03-06 | 长沙湘资生物科技有限公司 | Flower of kudzuvine compound health tea product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583818A (en) * | 2019-10-18 | 2019-12-20 | 西双版纳牧童蝉茶业有限公司 | Processing method of kungfu cooked tea |
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Application publication date: 20190104 |