CN1568727A

CN1568727A - Method for making fresh tea by micro-fermentation

Info

Publication number: CN1568727A
Application number: CN 200410014757
Authority: CN
Inventors: 黄宝生
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-04-27
Filing date: 2004-04-27
Publication date: 2005-01-26

Abstract

The invention provides a method for making fresh tea by micro-fermentation which consists of, airing the fresh tea till withering, sieving and fermenting, and low-temperature shaping. The method has the advantages of simple process for manufacturing, and easiness in operation.

Description

Method with little ferment making fresh tea

Technical field

The invention belongs to the tea making field, the method for the little ferment making fresh tea of a kind of more precisely usefulness.

Technical background

Drinking tea is the distinctive tradition of China, and people are very high to the requirement of tea quality, needs color, shape various.The known fresh tea passes of people is directly to brew up from ancient times to the present, because of containing peaceful acid and enzyme in the fresh tea passes, has one to allow the insufferable grass green grass or young crops of people distinguish the flavor of, and the purpose of tea making is removed this class flavor exactly.Existing tealeaves preparation method is also more, has by the method for hot fermentation and makes, also have by cure, fixing methods such as steam, microwave produce.The tea that the former makes mostly is black tea, though the latter needs a large amount of coals, gas, electric energy and technology complexity, operating difficulties in the green tea production.The vitamin C, Tea Polyphenols, tea polysaccharide, the chlorophyll that contain needed by human in the tealeaves can lose some through hot fermentation or green removing in high temperature, moreover a large amount of tannic acid materials in the tealeaves and organized enzyme are through very easily oxidation of high temperature, cause brown stain, make tealeaves lose original light green fragrance.The tealeaves that existing method is made all needs boiling water to brew, and cool water can't bubble out the perfume (or spice) of tea, flavor comes, and the traveller who drinks tea to hobby brings very big inconvenience.

Summary of the invention

The objective of the invention is to overcome above-mentioned deficiency, provide a kind of power consumption less, the little ferment making fresh tea of the usefulness method that can keep the original light green fragrance of tealeaves, also can brew with cold water, frozen water.

Technical solution of the present invention

1, dry and wither: the fresh tea passes that will adopt back spreads on bamboo Curtain, in the outdoor of no sunlight direct projection or indoor the drying of ventilating, takes the circumstances into consideration to stir repeatedly, and fresh tea passes is withered, and the leaf table does not have moisture.

2, sieve the fermentation of drying in the air: contain compositions such as peaceful acid, enzyme in the fresh tea passes, not removing this class material just can't drink, therefore the tealeaves after will drying is put into sieve by sieving, drying in the air 2～5 times repeatedly, is a pile with tealeaves by 50～200Kg, stacks naturally, and the promotion that tea piles up self enzyme is down and under the participation of the yeast microorganism in the natural environment, room temperature remains on 15～30 degrees centigrade, and pilling up time is to carry out little fermentation in 3～8 hours to make tealeaves from hard to soft.Little fermentation temperature is too high, pilling up time is long, the stacking amount too much can make the tealeaves oxidation cause brown stain, and temperature is low excessively, pilling up time is too short, the stacking amount is very few, does not reach the purpose of little fermentation.

3, low-temperature shaped: will put into cloth bag through the tealeaves of little fermentation, every bag of 2～10Kg puts into 2～6 degrees centigrade freezer and deposits the activity of destroying yeast with low temperature in 4～10 hours and suppress it and continue fermentation, make its typing become to sample tea.

Advantage of the present invention: without high temperature can keep the original light green fragrance of tealeaves, energy savings, technology simple operations convenient, become to sample tea can with open, cool, frozen water brews.

Specific embodiments

Dry in the air and day wither: the fresh tea passes that will adopt back spreads on bamboo Curtain, in the outdoor of no sunlight direct projection or indoor the drying of ventilation, stirs repeatedly, and fresh tea passes is withered, and the leaf table does not have moisture.

The sieve fermentation of drying in the air: the tealeaves after will drying put into sieve by sieve, dry in the air 2～5 times repeatedly, be a pile with tealeaves by 50～200Kg, stacking naturally, room temperature remains on 15～30 degrees centigrade, pilling up time is to carry out little fermentation in 3～8 hours.

Low-temperature shaped: will put into wet cloth bag through the tealeaves of little fermentation, every bag of 2～5Kg put into 2～6 degrees centigrade freezer deposited 4～10 hours become to sample tea.

Claims

1, a kind of method of little ferment making fresh tea is characterized in that: the fresh tea passes that will adopt is back withered through drying, and sieves the fermentation of drying in the air, and is low-temperature shaped at last.

2, by the method for the described little ferment making fresh tea of claim 1, its feature: dry and wither for the fresh tea passes that will adopt back spreads on bamboo is honest and clean, in the outdoor of no sunlight direct projection or indoor the drying of ventilation, stir repeatedly, make the Fresh tea leaf withering, the leaf table does not have moisture.

3, method by the described little ferment making fresh tea of claim 1, its feature: sieve the fermentation of drying in the air and put into sieve by sieving, drying in the air 2～5 times repeatedly for the tealeaves that will dry after withering, is a pile with tealeaves by 50～200Kg, naturally stack, room temperature remains on 15～30 degrees centigrade, and pilling up time is to carry out little fermentation in 3～8 hours.

4, by the method for the described little ferment making fresh tea of claim 1, its feature: low-temperature shaped for putting into cloth bag through the tealeaves of little fermentation, every bag of 2～5Kg puts into 2～6 degrees centigrade freezer and deposited 4～10 hours.