KR20120139261A - A method of preparing fermented tea - Google Patents

Abstract

PURPOSE: A producing method of microorganism-fermented tea is provided to offer excellent functionality of the tea compare to a conventional producing method to users. CONSTITUTION: A producing method of microorganism-fermented tea comprises the following steps: colleting tea leaves from Camellia sinensis var. sinensis tea trees; heat-processing the tea leaves for inactivating enzymes inside the leaves; rolling and rubbing the tea leaves, and drying; adding water into the obtained rough tea to make the water content of 37-43wt%; and fermenting the rough tea at 42-48 deg. C for 35 days, by turning over the rough tea once every 5 days for 7 times.

Description

Method of manufacturing microbial fermented tea {A METHOD OF PREPARING FERMENTED TEA}

The present invention relates to a method for producing a microorganism fermented tea excellent in functionality and excellent functionality.

Tea is coffee, cocoa and camellia tea ( Camellia senensis ) is a representative non-alcoholic beverage produced by processing the leaves of the varieties, and is divided into various types, methods, shapes, etc. In general, the tea is a non-fermented tea mainly represented by green tea, oolong depending on the degree of fermentation during the manufacturing process It can be divided into three types of semi-fermented tea represented by tea and full-fermented tea represented by black tea. The fully fermented tea refers to tea made by fermenting the tea leaves by 85% or more, or tea made by fermenting the polyphenol component in the tea leaves to 85% or more, and the semi-fermented tea means tea made by fermenting the tea leaves by 10% to 65%. do.

Tea has been eaten as a favorite food since BC, and in the past it was mainly consumed in the East, including Korea, Japan, and China, but is now widely consumed all over the world.

In addition, recently, the tea is rich in functional ingredients such as caffeine and saponins, which make the bitter taste, polyphenol and catechin, which make bitter and astringent taste, and life including adult diseases related to diet, beauty, and lifestyle. It is known to help prevent habit diseases.

In particular, recently, as the pharmacological mechanism of the various ingredients contained in tea is gradually revealed, its value is also recognized by the general public. For example, the effects of antioxidants, anticancer effect, blood cholesterol lowering effect, anti-aging effect, blood pressure lowering effect, hypoglycemic effect, heavy metal detoxification effect, prevention of tooth decay, and bad breath removal effect by polyphenol, the main component of green tea, have been demonstrated. The functionality of the car is also attracting much attention among the general public.

As the awareness on the efficacy and functionality of tea spread, the size of the tea market and the population of tea including green tea increased, and the domestic tea planting area also increased significantly. For example, the tea plantation area was 449 ha in 1985, increased to 1530 ha in 2000, and increased to 3800 ha in 2007. As the cultivated area increased, domestic tea production also increased from 116 tons in 1985 to 699 tons in 1995, to 1434 tons in 2000, and to 3888 tons in 2007. have.

In addition, as interest and demand for these teas increase, the demand for teas rich in flavor and excellent in taste also increases. In general, demand is limited in the case of grade 3 or grade 4 tea, which is produced in autumn or winter, when the flavor is weak, but the bitter taste is strong, compared to the grade 1 or grade 2 tea, which is considered to be rich in flavor. .

In addition, the consumption of tea is also increasing, but due to the rapid increase in tea cultivation area and production as described above, there is a problem due to the oversupply of tea, specifically, green tea product inventory. In the case of the above-mentioned tea and green tea product inventory, there is a problem that the price is significantly reduced because the flavor falls. Due to this price drop, the domestic green tea business and tea farmers are experiencing serious difficulties.

Therefore, there is a need to develop a technology related to improving flavor and improving palatability by enhancing the aroma of the stock tea by the excessive supply of tea or tea produced in the fall or winter when the flavor is poor.

In this regard, interest in fermented teas manufactured by fermenting existing tea leaves has recently increased. Typical examples of the fermented tea include oolong tea, black tea, and the like, and there are microbial fermented teas such as pure tea fermented using microorganisms.

The microbial fermented tea is called black tea or post-fermented tea, and refers to tea fermented by microorganisms using microorganisms as well as enzymes contained in tea leaves.

The microbial fermented tea has a history of about 3000 years, and is mainly produced in Sichuan, Yunnan, Hunan, and Guizhou, China, and consumed in Tibet, Mongolia, and other parts of the north. It is recognized as an essential food for ethnic minorities. In the Qing Dynasty, the Chinese imperialists set up production plants for black tea and gave tolerance to adjustments every year, and they also gained worldwide recognition as used as national gifts to foreign envoys.

The method for producing the microorganism fermented tea is inactivated (salted) the enzyme contained in the tea leaves by applying heat to the collected tea leaves, and after appropriately empty (remarked), dried to make a raw material (chacha) of the fermented tea, fermentation process Do it in a way to proceed.

The microbial fermentation tea manufacturing process is divided into two types, fermentation and wet-wind fermentation method according to the fermentation method of the mother tea.

First, the fermentation method is a method of fermentation so that fermentation proceeds slowly while keeping the wagons naturally in a low humidity place for a long time in a traditional fermentation process.

In addition, the wet fermentation method is a method developed to shorten the manufacturing time and increase the production, specifically, a method of fermenting the mother tea by artificial methods in order to shorten the manufacturing time of fermented tea in the state tea plant in Yunnan Province in 1973. Currently, most microbial fermented teas are produced by wet fermentation in order to shorten the manufacturing time.

Currently, the wet fermentation method is usually piled up about 10 tons (cartons), then sprinkled with water and covered with a cloth soaked in water, and during the process of fermentation or sedimentation and fermentation progressed, the internal temperature is over 60 ℃ Mixing the inside and outside of the tea pile with each other to lower the fermentation temperature and then fermenting for 1 month to 3 months while repeating the reversal or flipping process of aeration, and drying until the moisture content is about 10% to 15%. To do it.

Compared to the conventional fermentation method, which is a conventional natural fermentation method, the wet fermentation method has an advantage of shortening fermentation time, but it is difficult to control the fermentation temperature and humidity, and at present, the control of the fermentation temperature and humidity is controlled by a technician's sense. There is this. In addition, since the fermentation proceeds by stacking a large number of tons (tons) or more at a time in order to maintain temperature and humidity, it is difficult to achieve quality uniformity, and there is a disadvantage in that it is impossible to manufacture a microbial fermentation tea of a small unit.

On the other hand, most of the microbial fermented teas, including Chinese tea, are found in Camellia tea leaves. sinensis there is . Assamica is used as a raw material, but most of the tea trees grown in Korea are Camellia species. sinensis there is . sinensis ), the need for research on a method for producing a microbial fermented tea suitable for tea leaves of tea leaf cultivated in Korea.

An object of the present invention is a microorganism fermented tea excellent in functionality and excellent functionality, in particular foliar species ( Camellia) , a tea tree mainly cultivated in Korea as described above. sinensis var. sinensis ) to provide a method for producing a microbial fermented tea.

In order to achieve the above object, the present invention provides a method for producing microbial fermented tea.

More specifically, the leaflet species Camellia sinensis there is . In the method for producing a fermented tea using the tea leaves of sinensis ), the step of adjusting the moisture content of the mother tea by adding water so that the moisture content of the mother tea is 37% by weight to 43% by weight based on the total weight of the mother tea; And it relates to a method for producing a microbial fermentation tea, characterized in that it comprises a fermentation step of fermenting the mother tea adjusted the water content for 35 days at 42 ℃ to 48 ℃ temperature conditions.

The method for preparing the microbial fermented tea may be characterized in that the process of inverting the tea cart at a 5-day interval in total, more specifically, inverting the tea cart at a 5-day interval during the fermentation.

In addition, the microbial fermented tea manufacturing method is lobular species ( Camellia sinensis there is . a harvesting step of collecting tea leaves from the tea tree of sinensis ); A salsaeng step of inactivating the enzyme of the tea leaf by heat treating the harvested tea leaves; Note the step of rubbing and rubbing the heat-treated tea leaves; A tea-making step of drying the kneaded and empty tea leaves; Adjusting the moisture content of the mother tea by adding water so that the moisture content of the prepared mother tea is 37% by weight to 43% by weight based on the total weight of the mother tea; And a fermentation step of fermenting the matched mother tea at a temperature condition of 42 ° C. to 48 ° C. for 35 days while inverting the mother tea being fermented at intervals of 5 days for 5 days. It may be a manufacturing method of tea.

In another aspect, the present invention may be a microbial fermented tea prepared by the method for producing a microbial fermented tea.

The inventor of the present invention is a lobular species ( Camellia cultivated mainly in Korea sinensis var. While studying the optimal microbial fermented tea manufacturing conditions for tea leaves of tea tree of sinensis ), the problem of quality standardization, which is a problem of the existing microbial fermented tea manufacturing method used in most microbial fermented tea producing countries, including China In order to confirm the sensory evaluation and functionality of the microbial fermented tea produced after fermentation under various conditions with different fermentation temperature, relative humidity, fermentation period, mixing period and frequency, the moisture content of the mother tea was confirmed. Water is adjusted to make 40% by weight of water in the tea, based on the total weight of the tea, and the moisture-adjusted tea is inverted for 7 times during the fermentation period at a temperature of 45 ° C. And fermented for 35 days was the best in preference considering the aspect of color, taste and aroma. As a result of confirming the function of the previously reported kidney protection function, in particular, the function of inhibiting the death of kidney cells due to diabetes or hyperlipidemia, it was confirmed that the most excellent in terms of functionality, and completed the present invention.

Hereinafter, the present invention will be described in more detail.

In the present invention, the tea plant (tea plant) is an evergreen tree or evergreen broad-leaved shrub belonging to the tea tree family scientific name Camellia sinensis . The mountainous region, which is the border between Tibet and Sichuan, China, is known as its origin and is native to the tropics, subtropics and temperate regions, and is currently distributed mainly in Korea, Japan, China, India, and Southeast Asia. There are many variants of the tea tree, and these variants vary greatly in shape. Primarily lobular species grown in China or Japan are shrubs that grow up to about 2 m to about 3 m in height in nature, and the large leaf species of the Indian Assam region are about 15 m to about 30 m tall. In particular, wild species growing in Korea in Jirisan are mainly lobular species, and in the case of cultivation, Japanese yabukita species are mainly cultivated.

In the present invention, the tea (tea) is processed in the form prepared for processing the leaves of the tea tree or tea leaves, that is, processed into a state that can be added to water and processed into a beverage or processed into beverage it means. The tea is the world's favorite beverage, which represents the world's largest volume of coffee, cocoa or other beverages.

In the present invention, fermented tea refers to tea made by fermenting tea leaves, also called microbial fermented tea. The fermented tea is a semi-fermented tea represented by oolong tea (blue tea) and a full-fermented tea containing black tea and black tea (black tea). The semi-fermented tea is a tea made by fermenting the tea leaves to 10% to 65% and has a teal or darker color. The full fermented tea refers to tea made by fermenting the tea leaves to 85% or more.

The fermentation tea is harvesting process of collecting tea leaves; A forging process in which the tea leaves are allowed to settle or are sunk and the tea leaves are wilted, thereby giving the leaves softness; Mindful of kneading and rubbing tea leaves; It can be prepared through the fermentation process and drying process.

In the present invention, relative humidity refers to the ratio of the amount of water vapor currently included and the amount of water vapor (saturated water vapor) that air can contain to the maximum in percent (%).

In the present invention, the moisture content means, for example, the amount of moisture lost when the food or soil is dried until it reaches a constant weight at 105 ° C., and is expressed as the weight of water per unit weight of the measurement target material. Can be.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing a microbial fermented tea with improved taste and functionality, such as taste, aroma and color as a result of sensory test.

More particularly, the present invention is tea leaf, preferably soyeopjong (Camellia sinensis var. Sinensis) microorganism in the method of manufacturing a fermented tea with tea leaf, comprising the mocha water content adjustment step and the fermentation step It may be a method of manufacturing fermented tea.

The method of manufacturing the fermented tea may be a conventional method of manufacturing fermented tea, for example, a harvesting step of collecting tea leaves from the tea tree; A salsaeng step of inactivating the enzyme of the tea leaf by heat treating the harvested tea leaves; Note the step of rubbing and rubbing the heat-treated tea leaves; It may be to include a step of producing a tea chacha and the step of fermenting the tea chamomile drying the kneaded and empty tea leaves.

The tea tree may be mainly grown in Korea or vegetation of our country ( Camellia sinensis var . Sinensis ).

The salsaeng step is performed for the purpose of inactivating the enzyme of the harvested tea leaves, it can be carried out by the method of inactivating the enzyme by applying heat to the harvested tea leaves. The method of applying the heat may be performed by, for example, steaming or roasting the harvested tea leaves, or drying by using a natural force such as solar heat, preferably by steaming.

The mind step may be performed by a method of reducing the volume of tea leaves by kneading or rubbing the fresh tea leaves by hand, it may be carried out by a conventional method used in the fermented tea manufacturing process.

The mother tea moisture content adjusting step may be performed by adding water to the prepared mother tea, for example, may be performed by spraying water or adding water. The moisture content may be 37% to 43% by weight, preferably 39% to 41% by weight, and more preferably 40% by weight based on the total weight of the mother tea.

The fermentation may be carried out while maintaining the temperature condition of 42 ℃ to 48 ℃ the mocha adjusted the moisture content. The fermentation period may be 30 days to 40 days, preferably 37 days to 43 days, more preferably 34 days to 36 days, most preferably 35 days.

The step of fermentation may be carried out while maintaining the temperature and humidity, that is, at constant temperature and humidity conditions, the humidity may be 90% or more, preferably 95% to 99.9% based on the relative humidity.

In addition, the step of fermentation may be carried out while the fermentation process while performing the process of inverting the chariot at intervals of 5 days during the fermentation period.

In this respect, the method for producing a microbial fermented tea of the present invention comprises a harvesting step of collecting tea leaves from the tea tree of lobular species ( Camellia sinensis var . Sinensis ); A salsaeng step of inactivating the enzyme of the tea leaf by heat treating the harvested tea leaves; Note the step of rubbing and rubbing the heat-treated tea leaves; A tea-making step of drying the kneaded and empty tea leaves; Adjusting the moisture content of the mother tea by adding water so that the moisture content of the prepared mother tea is 37% by weight to 43% by weight based on the total weight of the mother tea; And a fermentation step of fermenting the moss in which the moisture content is adjusted at a temperature condition of 42 ° C. to 48 ° C. and fermenting for 35 days while inverting the moss in fermentation at intervals of 5 days during the fermentation period.

Humidity conditions of the fermentation step may be 95% to 99.9% based on the relative humidity.

In addition, the present invention may be a microbial fermentation tea produced by the production method of the present invention.

Microbial fermented tea produced by the manufacturing method of the present invention, unlike the fermented tea produced by the conventional manufacturing method can be standardized product by a standardized manufacturing method, that is, a method comprising a specific condition and a specific step, the production of a small amount As well as possible, compared to the case prepared by the existing manufacturing method, it may be an excellent sensory function and improved functionality.

Unlike the fermented tea produced by the conventional manufacturing method, the microbial fermented tea production method of the present invention is capable of producing a small amount, and without subjective judgment, in a standardized manufacturing method, that is, a method comprising specific conditions and specific steps It is possible to standardize the product by being manufactured, not only shorten the manufacturing period compared to the conventional manufacturing method, fermented tea produced by the manufacturing method of the present invention, compared to the case produced by the conventional manufacturing method, excellent sensory and functional In particular, since it is specialized in the foliar species ( Camellia sinensis var. Sinensis ), a tea tree mainly cultivated in Korea, in relation to the overproduction of green tea recently pointed out, by suggesting a new method of using the over-produced green tea It is expected to contribute to the development of related industries and food industry and to the improvement of profits of green tea farmers do.

1 is a graph showing the protection of kidney cells against diabetes, namely, hyperglycemia of microbial fermented tea according to fermentation temperature and moisture content conditions according to an embodiment of the present invention, the vertical axis of which is compared to the control without any sample treatment One cell survival rate, the horizontal axis represents each sample, and the control group was treated with glucose only, without the microbial fermentation tea.
2 is a graph showing the hyperlipidemia of the microbial fermentation tea, that is, renal cell protection against high fat according to the conditions of fermentation temperature and water content according to an embodiment of the present invention, the vertical axis is in contrast to the control without any sample treatment One cell survival rate, the horizontal axis shows each sample, and the control group was treated with only fatty acid (palmitic acid) without the microbial fermentation tea.
Figure 3 is a graph showing the protection of kidney cells against diabetes, namely hyperglycemia of microbial fermentation tea according to the fermentation period and the mixing conditions according to an embodiment of the present invention, the vertical axis is a cell prepared for control without any sample treatment The survival rate is shown, the horizontal axis shows each sample, and the control group is a group treated with glucose only, without treating microbial fermentation tea.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited in any way by the following examples, and modifications which are commonly performed in the art are also included within the scope of the present invention. do.

Example  1. Preparation of Microbial Fermented Tea

Tea leaves for the production of microbial fermented tea are C. sinensis native to Boseong-gun, Jeollanam-do, Korea there is . sinensis ) Tea leaves of tea were collected in June 2010, and the tea leaves were used as a method of producing a conventional tea, that is, harvested tea leaves in a tea garden located in Boseong-gun, Jeollanam-do, Korea.

The prepared tea was fermented according to the conditions of Table 1 below to prepare a microbial fermented tea. The moisture content of the chacha was measured by adding moisture in such a way that after measuring the moisture content of the chacha itself, the amount of water was insufficient to spray water and mix.

The fermentation was carried out using a closed thermostatic box in which the temperature is controlled to maintain the fermentation temperature. More specifically, the water-regulated mocha 300 g is placed in a 6 L-sized closed thermostatic box of which temperature is controlled, while maintaining the temperature according to Table 1 below, once in a predetermined period according to the conditions of Table 1 below. Fermentation was carried out for a period of time while chaff mixing was performed.

Fermentation
Condition Temperature (℃) 35, 45, 50, 55 Moisture content (wt%) 35, 40, 45, 50 Shuffle Period (Days) 4, 5, 7 Shuffles 3, 5, 7, 10 Effective date (days) 20, 21, 25, 28, 35, 42, 50

Example  2. Check the optimum temperature condition and the optimum moisture content

Example  2-1. Sensory evaluation

Sensory evaluation of the microbial fermented tea prepared in Example 1 was trained 12 panel volunteers for the experiment as a microbial fermented tea enthusiasts, 12 panel was applied by applying the microbial fermented tea sensory evaluation protocol of China .

More specifically, 3 g of the microbial fermented tea sample prepared in Example 1 was placed in 150 mL of flat stomach, washed once with 90 ° C water, and then again rinsed with 90 ° C water for 5 minutes, and we transferred the tea into the PyeongCup cup. . Each panel was scored by a 10-point method with a score of 1, very good and 10 points for the color, flavor, taste, and overall evaluation. Statistical treatment of each score was SPSS V.12, P-value <0.05 was the limit of significant difference, the experimental results are shown as the average value of the evaluation value evaluated by each panel in Table 2 below.

sample
number Fermentation condition Sensory evaluation color flavor incense Overall likelihood SF-11 35 ℃, 40%, 7 days * 5 times 4.00 4.40 4.00 4.1 SF-11 35 ℃, 40%, 7 days * 5 times 3.90 4.00 3.70 3.9 SF-12 35 ° C, 50%, 7 days * 5 times 3.10 3.50 3.70 3.4 SF-13 45 ℃, 30%, 7 days * 5 times 5.70 6.00 3.70 5.1 SF-14 45 ℃, 40%, 7 days * 5 times 8.80 7.20 7.10 7.7 SF-15 45 ℃, 50%, 7 days * 5 times 7.60 6.30 5.50 6.4 SF-16 55 ℃, 30%, 7 days * 5 times 5.50 5.80 6.10 5.8 SF-17 55 ℃, 40%, 7 days * 5 times 6.30 6.70 6.40 6.5 SF-18 55 ℃, 50%, 7 days * 5 times 5.20 6.60 6.10 6.0

As shown in Table 2, it was confirmed that the sensory and palatability was the best when fermented at 45 ° C fermentation temperature and 40% water content of the mother tea at all of color, taste, aroma and overall acceptability.

Example  2-2. Functional evaluation

In relation to the functionality of the fermented tea, renal protective function, specifically preventing the renal cell death by diabetes or hyperlipidemia, that is, confirmed the renal cell protective ability.

The glomerular visceral epithelial cells were used to confirm the protective function of the renal cells. The glomerular visceral epithelial cells of the rats were characterized by the methods of Kasinath et al. (Kid Int 30 (6): 852-861,1986) and Pugliese et al. (Kid Int 32 (1): 57-61, 1987). These cells used 10 to 20 passages and were cultured in Dulbecco's modified Eagle's medium (Life Technologies, Grand Island, NY) containing 5%. When these cells were 70% confluence, two days of culturing in serum-free medium were used to synchronize the growth of cells.

The synchronized cells (Podocytes) were dispensed in a 96-well plate at a concentration of 1 × 10 ⁵ cells / mL by 100 μL and incubated at 37 ° C., 5% CO ₂ for 24 hours using an incubator. The cultured cells were treated with 3 μg / ml of the microbial fermented tea samples prepared under the respective conditions, and then incubated for 24 hours with 25 mM glucose or palmitic acid after 30 minutes. After the incubation, the supernatant was removed so that the formazan formed on the bottom of the well was not scattered, and 100 μL of DMSO was added to measure absorbance at 540 nm with an ELISA reader (Model 680, BioRad, USA). Relative cell growth inhibition rate was determined using the control cell number of 100%, and the results are shown in FIGS. 1 and 2.

As shown in FIG. 1, renal cell protection against hyperglycemia was confirmed to be excellent when fermented at a fermentation temperature of 45 ° C. and a moisture content of 40% of the mother tea. In addition, as shown in FIG. 2, in the case of renal cell protection against hyperlipidemia, that is, high fatty acid, it was confirmed that the fermentation was carried out under conditions of 40% water content of the mother tea.

Example  3. Confirmation of Optimal Fermentation Period and Optimal Mixing Conditions

Example  3-1. Sensory evaluation

In relation to the microbial fermentation tea prepared in Example 1, in order to confirm the optimum fermentation period and the optimum mixing conditions, the conditions of the fermentation temperature 45 ℃ and the moisture content of the mother tea 40% optimally confirmed in Example 2-1 Sensory evaluation was performed by the method of Example 2-1 for each of the prepared microorganism fermented tea prepared by varying the fermentation period and mixing conditions in, and the results are shown in Table 3 below.

sample
number Fermentation condition Sensory evaluation color flavor incense Overall likelihood SIN-1 45 ° C, 40%, 5 days x 20 days 8.95 5.87 6.00 7.0 SIN-2 45 ° C, 40%, 5 days x 25 days 7.52 5.97 5.60 6.3 SIN-7 45 ° C, 40%, 7 days x times (21 days) 8.00 5.90 6.30 6.6 SIN-8 45 ° C, 40%, 7 days x times (28 days) 7.40 6.20 6.80 6.8 SIN-14 45 ° C, 40%, 7 days x times (35 days) 8.60 6.30 6.50 7.6 SIN-9 45 ° C., 40%, 7 days × times (42 days) 5.50 4.00 5.70 5.1

As shown in Table 2, the color was best at 8.95 for 5 days X 4 times (20 days) and 8.60 for 7 days X 5 times (35 days). In terms of taste, 7 days X5 times (35 days) was the best at 6.30, then 7 days X4 times (28 days) was the best at 6.50. The incense was best for 7 days x 4 times (28 days) at 6.80, followed by 7 days x 5 times (35 days) at 6.50. In addition, overall preference was 7.60 times best for 7 days X5 times (35 days), followed by 7.00 for 5 days X4 times (20 days).

In view of the above results, it was judged that the condition of 7 days X 5 times (35 days) which received the highest score in overall preference and taste and was excellent in overall evaluation was the most desirable.

Example  3-2. Functional evaluation

In relation to the microorganism fermented tea prepared in Example 1, in order to confirm the optimum fermentation period and the optimum mixing conditions, the conditions of the fermentation temperature 45 ℃ and the moisture content of the mother tea 40% optimally confirmed in Example 2-2 In each of the prepared microbial fermentation tea produced by varying the fermentation period and the mixing conditions in the method of Example 2-2 to confirm the renal cell protection against hyperglycemia, the results are shown in FIG.

As shown in FIG. 3, in the case of renal cell protection against hyperglycemia, similar levels of renal cell protection were confirmed under most conditions except for 7 days × 4 times (28 days).

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (4)

Leaflet species ( Camellia) sinensis there is . In the manufacturing method of the fermented tea using the tea leaves of sinensis ),
Adjusting the moisture content of the mother tea by adding water such that the water content is 37% by weight to 43% by weight based on the total weight of the mother tea; And
Fermentation step of fermenting the mocha adjusted the water content for 35 days at a temperature of 42 ℃ to 48 ℃
Microbial fermentation tea manufacturing method comprising a. The method of claim 1,
The fermentation step is a method of producing a microbial fermentation tea, characterized in that for performing the process of inverting the chacha at intervals of 5 days during the fermentation period. Leaflet species ( Camellia) sinensis there is . a harvesting step of collecting tea leaves from the tea tree of sinensis );
A salsaeng step of inactivating the enzyme of the tea leaf by heat treating the harvested tea leaves;
Note the step of rubbing and rubbing the heat-treated tea leaves;
A tea-making step of drying the kneaded and empty tea leaves;
Adjusting the moisture content of the mother tea by adding water so that the moisture content of the prepared mother tea is 37% by weight to 43% by weight based on the total weight of the mother tea; And
Fermentation step is fermented for 35 days while inverting the fermented tea at 5 days intervals for 5 days during fermentation period at the temperature of 42 ℃ to 48 ℃ temperature controlled mocha
Microbial fermentation tea manufacturing method comprising a. Microbial fermented tea produced by the manufacturing method of claim 3.

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