CN103493918A - Secondary fermentation method and device of Pu'er tea - Google Patents
Secondary fermentation method and device of Pu'er tea Download PDFInfo
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Abstract
The invention provides a secondary fermentation method and device of Pu'er tea. The secondary fermentation method comprises the following steps: placing Pu'er 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 and windows 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 Pu'er tea product subjected to secondary fermentation. According to the Pu'er tea subjected to secondary fermentation, the original taste of the Pu'er tea subjected to once fermentation is not changed, and the Pu'er 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
Pu'er tea is Chinese famous tea, belongs to black tea, because of Jiu Shu Yunnan, place of production Pu Erfu (modern Puer City), therefore gain the name.The tea that general reference Pu'er tea district produces now, be to generally acknowledge that the big-leaf species in yunnan solar dried green tea in Pu'er tea district is raw material, the loose tea and the compressed tea that through after fermentation, are processed into.Appearance color is brown red, and endoplasm soup look red is dense bright, the unique Chen Xiang of fragrance, and mellow time of flavour is sweet, brown red at the bottom of leaf.Arranged dividing of living tea and ripe tea, give birth to tea spontaneous fermentation, ripe tea artificial repening." more Chen Yuexiang " is acknowledged as the maximum characteristics that Pu'er tea is distinguished other teas, and " the blue gas of fragrant old nine land measure of 30 mu virtue, product are Pu'er feelings in thousand to the greatest extent." Pu'er tea is " but antique of entrance ", is different from other tea and is valued for newly, Pu'er tea is valued for " old " and tends to along with the time appreciates gradually.Pu'er tea has certain fat reducing and weight reducing function.
The concrete effect of Pu'er tea: the modern study of Pu'er tea effect outlines 20 altogether, i.e. fat-reducing, lipopenicillinase, prevent and treat artery sclerosis, prevent and treat coronary heart disease, step-down, anti-ageing, anticancer, hypoglycemic, inhibiting bacteria and diminishing inflammation, alleviate the cigarette poison, alleviate the heavy metal poison, radioresistance, stimulating central nervous system, diuresis, anti-caries, improving eyesight, aid digestion, antitoxin, sterilizing, Constipation, relieve the effect of alcohol and other, the part effect is relevant with the traditional Chinese medical science, as relevant etc. with toxin expelling as stimulating central nervous system and relevant, the diuresis of sleeping less.Can also help digest the proud flesh of effective stimulus human body metabolism accelerated decomposition underbelly.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 that Pu'er tea is refrigerant drives away summer heat, feels more happy.
Pu'er tea is famous absolutely with " red, dense, old, alcohol " four, its external form color and luster is dark brown, the soup look red dense bright, flavour is mellow, tasty and refreshing, it is sweet to return, the old alcohol of fragrance, betel nut perfume (or spice), excellent quality, unique flavor are arranged.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 especially in overseas higher reputation in countrymen residing abroad, be regarded as the treasure of health care.
Why Pu'er tea is so good, to be " wet heap " because Pu'er tea has one special operation in manufacturing process, it is the step that forms Pu'er tea qualitative characteristics most critical, in this operation, microorganism has been brought into play important function, violent bioconversion reaction and the oxidation reaction of series of complex that Polyphenols has mainly occurred in whole " wet heap " process to take is main body, bioconversion reaction is to take enzymic catalytic reaction that the ectoenzyme of microorganism secretion carries out as main.But it should be noted that these microorganisms be not tealeaves itself with, naturally be inoculated into that wet heap tealeaves gets on but added the microorganism in the environment.But, can manually add dominant bacteria and carry out wet heap processing.Modern scientific research is verified, and the microorganism in Pu'er tea is mainly: aspergillus niger (Aspergillus niger), excellent aspergillus (Aspergillusclauatus), Aspergillus glaucus (Aspergillusglaucus), rmophilus) and yeast (Yeast) etc.These useful microorganisms show on Pu'er tea and mainly contain two aspects the effect of human body: the first, form the good qualitative characteristics of sending out well of Pu'er tea, the characteristics such as sweet cunning, mellow and Chen Xiang; The second, the metabolism benefit materials strengthens the Pu'er tea health-care effect in Pu'er tea, forms the characteristic tea in teas.
Contain abundant mineral element and organic matter in Pu'er tea.They act on human body as nutritional labeling and pharmaceutical component.Pu'er tea is through microbial action, and macromolecular polysaccharide class Substance Transformation has become a large amount of new Soluble Monosaccharides and oligosaccharides.Work in-process phase vitamin rolls up.These materials have very important effect to improving human immune system's function, and these are better than other any teas to the health effect of being healthy and strong, promoting longevity.Pu'er tea can help digest absorption for the child, promotes physical growth.Fluorine in tealeaves can prevent carious tooth etc.And Pu'er tea can be regulated nervous system, allow children improve notice.And the teenager is voracious, partial eclipse can make some nutrient deficiency.As lacked zinc, may cause shortly, manganese deficiency can affect the growth of bone and cause deformity.In millet paste, be rich in growing and metabolic necessary mineral matter.Drink in right amount the useful mitigation enteron aisle of Pu'er tea tensity, strengthen intestinal motility, improve the secretion of bile, intestinal juice.So Pu'er tea is popular drink, population all is applicable to drinking Pu'er tea.
The processing technology of Pu'er tea with other black tea seemingly, a kind of tealeaves that utilizes the mode of bacterium fermentation to make, belong to full fermented tea, the raw material that black tea adopts is 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., but the starch in catalysis tealeaves, cellulose conversion is polysaccharide, oligosaccharides, monose, oxidizing ferment can be the aldehydes matter oxidation in tealeaves, reduced the stimulation of aldehydes matter to stomach in tealeaves, microorganism can also produce vitamin and other materials useful to the 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 Pu'er tea kneading, wet heap, while rubbing up fermentation again, be that in enormous quantities the stacking carried out, a lot of tealeaves on limit is just even not as the tea leaf fermentation at center, what have also may catch miscellaneous bacteria, causes the product heterogeneity, what have is also defective in quality.
And to be subject to displaying local climatic effect larger due to the microorganism in the process of displaying fermentation, the taste of assembly time, tealeaves is relevant with the weather of different regions, by natural conditions, allow the material one time fermentation of deceiving in tea that the quality of product can't be guaranteed, if catch miscellaneous bacteria, tealeaves possibility mouthfeel and fragrance that the consumer has bought are bad, thereby can't obtain the product of quality homogeneous.
Summary of the invention
The second fermentation process and the equipment that the purpose of this invention is to provide a kind of Pu'er tea, secondary fermentation by tealeaves, turn out more useful mycelia on tealeaves, can kill the harmful miscellaneous bacteria in tealeaves simultaneously, make the Pu'er tea after secondary fermentation grow the mycelia useful to human body, and make these tea better quality, more fragrant and more sweet, have more health-care efficacy.
Technical solutions according to the invention are:
The Pu'er tea tealeaves of crossing through one time fermentation is placed in pallet, pallet in layer is placed on carriage, carriage is placed in fermenting cellar or fermenting case, steam pipe is installed in fermenting cellar, close the door of fermenting cellar, open steam, steam is filled the air between tealeaves, temperature is controlled at 50-65 ℃, time is 5-15 hour, then stop for steam, allow tealeaves ferment and (not need to add any bacterial classification in 3～7 days in the fermenting cellar of sealing, when the tealeaves one time fermentation itself with beneficial bacterium oneself breed), fermentation temperature maintains 40～50 ℃, if too high or too low for temperature, lead to steam or Ventilation Control, after having fermented, open the door of fermenting cellar, ventilate, make the temperature of tealeaves naturally cooling and dry 3～6 days, what there were the light yellow look of one deck or a shallow gold in the tealeaves that obtains like this surface has the mycelia of health-care effect to human body, belong to actinomycetic a kind of according to mensuration.
The equipment that the second fermentation process of the above Pu'er tea adopts, comprise fermenting cellar, carriage, pallet, breather pipe and steam generator, carriage is placed in fermenting cellar, pallet is placed on carriage, in-built tealeaves, be provided with steam inlet, compressed air inlet port, steam exhaust steam exhaust outlet and air exhaust port in fermenting cellar, fermenting cellar has door and window, door is relative with window, gives circulation of air.
Described pallet, be the pallet of bamboo establishment, or the pallet made from plank or metallic plate, and undersurface of bottom disc has aperture.
For the better temperature of controlling, temperature sensor is installed in fermenting cellar, receive outdoor temperature control system.
Outstanding substantive distinguishing features of the present invention and significant progress are:
The Pu'er tea that one time fermentation is crossed has better health-care effect, the clearing damp of can relieving summer heat, improving eyesight clears away heart-fire, help digest, but in traditional tea making process, some tea leaf fermentations are inhomogeneous, what during stacking, have also may catch miscellaneous bacteria, and at first (secondary fermentation) process of fermenting again of the present invention passes into steam, make its temperature reach 50-65 ℃, miscellaneous bacteria is killed, then adjust the temperature and humidity of tealeaves, while giving the tealeaves one time fermentation itself with the suitable condition of actinomyces breeding, and fully breeding, after secondary fermentation, just many golden yellow " golden flower " can have been seen in tea, this is the bacterial classification of useful quality, its energy secreting amylase and oxidizing ferment, but the starch in catalysis tealeaves is converted into monose, the oxidation of catalysis polyphenol compound, make tealeaves soup look become reddish brown, eliminate thick blue or green flavor.Natural more amino acids and the vitamin that contains needed by human compared with the tealeaves of one time fermentation, contained lipase is higher than other teas, therefore the secondary fermentation Pu'er tea has the effect that stronger decomposition is greasy, reduce human body class fatty compound, cholesterol, triglyceride, long-term drinking can stomach invigorating be reposed, body-building and weight-reducing, along with the raising of people's living standard, the Pu'er tea of secondary fermentation more is subject to liking of consumer.
Do not change the former taste of one time fermentation through the Pu'er tea of secondary fermentation, clean hygiene, quality is superior, dark brown even, displays more of a specified duration, better quality, after water is concocted, smell fragrance after particularly concocting with pure water or spring, aromatic good to eat, human body is had to a lot of health-care effects, is the treasure of full fermented tea.
The accompanying drawing explanation
Fig. 1 is the device structure schematic diagram that secondary fermentation Pu'er tea of the present invention is used.
In figure: 1, fermenting cellar, 2, door, 3, steam exhaust steam exhaust outlet, 4, tealeaves, 5, temperature sensor, 6, compressed air inlet port, 7, valve, 8, carriage, 9, pallet 10, window, 11, air exhaust port, 12, steam inlet.
The equipment that the second fermentation process of tealeaves of the present invention adopts, comprise fermenting cellar 1, carriage 8, steam inlet 12 and steam exhaust steam exhaust outlet 3, and carriage 8 is installed in fermenting cellar 1, and pallet 9 is placed on carriage 8, and tealeaves 4 is placed in pallet 9; Fermenting cellar 1 also is provided with compressed air inlet port 6 and air exhaust port 11, the front installation control valve 7 of compressed air inlet port 6, fermenting cellar 1 has 2 and two windows 10 of door, and door 2 is relative with window 10, temperature sensor 5 also is installed, the temperature signal in fermenting cellar 1 is passed to outdoor control system.
Control system, except controlling steam inlet, is also controlled the compressed air air inflow, makes fermenting cellar 1 keep suitable sterilization and fermentation temperature.
The specific embodiment
embodiment 1
1000kg puerh tea leaves through one time fermentation is placed on pallet, pallet in layer is placed on carriage, carriage is placed in fermenting cellar, sequence snorkel in fermenting cellar, close the door and window of fermenting cellar, open steam, steam is filled the air between tealeaves, temperature is controlled at 50-55 ℃, time is 5-10 hour, then stop for steam, allow tealeaves ferment and (not need to add any bacterial classification in 3～5 days in the fermenting cellar of sealing, when the tealeaves one time fermentation itself with beneficial bacterium oneself breed), fermentation temperature maintains 40～50 ℃, if too high or too low for temperature, lead to steam or Ventilation Control, after having fermented, what there were the light yellow look of one deck or a shallow gold in the tealeaves seen surface has the mycelia of health-care effect to human body, open the door of fermenting cellar, ventilate, make the temperature of tealeaves naturally cooling and dry 3～5 days, obtain secondary fermentation high-quality Pu'er tea.
1000kg puerh tea leaves through one time fermentation is placed on pallet, pallet in layer is placed on carriage, carriage is placed in fermenting cellar, sequence snorkel in fermenting cellar, close the door and window of fermenting cellar, open steam, steam is filled the air between tealeaves, temperature is controlled at 55-60 ℃, time is 10-15 hour, then stop for steam, allow tealeaves ferment and (not need to add any bacterial classification in 3～5 days in the fermenting cellar of sealing, when the tealeaves one time fermentation itself with beneficial bacterium oneself breed), fermentation temperature maintains 40～50 ℃, if too high or too low for temperature, lead to steam or Ventilation Control, after having fermented, what there were the light yellow look of one deck or a shallow gold in the tealeaves seen surface has the mycelia of health-care effect to human body, open the door of fermenting cellar, ventilate, make the temperature of tealeaves naturally cooling and dry 4～6 days, if weather is moister, can lead to hot blast and carry out suitable drying, obtain secondary fermentation high-quality Pu'er tea.
Claims (5)
1. the second fermentation process of Pu'er tea, it is characterized in that: the Pu'er tea tealeaves of crossing through one time fermentation is placed in pallet, pallet in layer is placed on carriage, carriage is placed in fermenting cellar, steam pipe is installed in fermenting cellar, close the door of fermenting cellar, open steam, steam is filled the air between tealeaves, temperature is controlled at 50-65 ℃, time is 5-15 hour, then stop for steam, allow tealeaves ferment 3～7 days in the fermenting cellar of sealing, do not need to add any bacterial classification, when the tealeaves one time fermentation itself with beneficial bacterium oneself breed, fermentation temperature maintains 40～50 ℃, if too high or too low for temperature, lead to steam or Ventilation Control, after having fermented, open the door of fermenting cellar, ventilate, make the temperature of tealeaves naturally cooling and dry 3～6 days, obtain the Pu'er tea product of secondary fermentation.
2. the equipment that the second fermentation process of Pu'er tea adopts as claimed in claim 1, it is characterized in that: comprise fermenting cellar, carriage, pallet, breather pipe and steam generator, carriage is placed in fermenting cellar, pallet is placed on carriage, in-built tealeaves, be provided with steam inlet, compressed air inlet port, steam exhaust steam exhaust outlet and air exhaust port in fermenting cellar, fermenting cellar has door and window, door is relative with window, gives circulation of air.
3. equipment according to claim 2 is characterized in that: described pallet is the pallet of bamboo establishment, or the pallet made from plank or metallic plate, and undersurface of bottom disc has aperture.
4. equipment according to claim 2, is characterized in that: temperature sensor is installed in fermenting cellar, receives outdoor temperature control system.
5. the product that the second fermentation process of Pu'er tea obtains as claimed in claim 1.
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| CN201310443571.8A CN103493918B (en) | 2013-09-26 | 2013-09-26 | Secondary fermentation method and device of Pu'er tea |
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| CN104522206A (en) * | 2015-01-21 | 2015-04-22 | 风华致远（湖南）生物科技有限公司 | Black tea ferment as well as preparation method and application thereof |
| CN105076550A (en) * | 2015-09-09 | 2015-11-25 | 张淑莲 | Preparation method of enzyme tea for secondary fermentation |
| JP2016021873A (en) * | 2014-07-16 | 2016-02-08 | 二六 村松 | Fermentation apparatus for producing black tea |
| CN105475529A (en) * | 2016-01-05 | 2016-04-13 | 黄阿福 | Cooked and loose Pu'er tea manufacturing technology |
| JP2017509636A (en) * | 2014-03-21 | 2017-04-06 | 株式会社アモーレパシフィックＡｍｏｒｅｐａｃｉｆｉｃ Ｃｏｒｐｏｒａｔｉｏｎ | Composition comprising post-fermented tea extract |
| CN107047841A (en) * | 2017-06-09 | 2017-08-18 | 昆明正沅茶业有限公司 | Pu-erh tea fermentation preparation method under one kind of multiple strain mating reactions |
| CN109122954A (en) * | 2018-10-31 | 2019-01-04 | 湖北鑫花茶业有限公司 | It is a kind of for making the tea steaming device of dark green tea powder |
| CN109169991A (en) * | 2018-10-31 | 2019-01-11 | 湖北鑫花茶业有限公司 | A kind of production method and its tea steaming device for the dark green tea powder in food |
| CN110521802A (en) * | 2018-11-30 | 2019-12-03 | 云南中茶茶业有限公司 | A kind of the modernization preparation process and standardization Pu'er tea of Pu'er cooked tea |
| CN112450289A (en) * | 2020-11-24 | 2021-03-09 | 四川省农业科学院茶叶研究所 | Processing method of Yi tea and product thereof |
| CN112493336A (en) * | 2020-12-16 | 2021-03-16 | 文县文州国成茶业有限公司 | Method for preparing Pu-Er ripe tea capable of reducing tea leaf residue breaking rate |
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| JP2017509636A (en) * | 2014-03-21 | 2017-04-06 | 株式会社アモーレパシフィックＡｍｏｒｅｐａｃｉｆｉｃ Ｃｏｒｐｏｒａｔｉｏｎ | Composition comprising post-fermented tea extract |
| JP2016021873A (en) * | 2014-07-16 | 2016-02-08 | 二六 村松 | Fermentation apparatus for producing black tea |
| CN104522206A (en) * | 2015-01-21 | 2015-04-22 | 风华致远（湖南）生物科技有限公司 | Black tea ferment as well as preparation method and application thereof |
| CN105076550A (en) * | 2015-09-09 | 2015-11-25 | 张淑莲 | Preparation method of enzyme tea for secondary fermentation |
| CN105475529A (en) * | 2016-01-05 | 2016-04-13 | 黄阿福 | Cooked and loose Pu'er tea manufacturing technology |
| CN107047841B (en) * | 2017-06-09 | 2020-03-31 | 昆明正沅茶业有限公司 | Method for fermenting and manufacturing Pu' er tea under cooperation of multiple strains |
| CN107047841A (en) * | 2017-06-09 | 2017-08-18 | 昆明正沅茶业有限公司 | Pu-erh tea fermentation preparation method under one kind of multiple strain mating reactions |
| CN109122954A (en) * | 2018-10-31 | 2019-01-04 | 湖北鑫花茶业有限公司 | It is a kind of for making the tea steaming device of dark green tea powder |
| CN109169991A (en) * | 2018-10-31 | 2019-01-11 | 湖北鑫花茶业有限公司 | A kind of production method and its tea steaming device for the dark green tea powder in food |
| CN110521802A (en) * | 2018-11-30 | 2019-12-03 | 云南中茶茶业有限公司 | A kind of the modernization preparation process and standardization Pu'er tea of Pu'er cooked 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 |
| CN112450289A (en) * | 2020-11-24 | 2021-03-09 | 四川省农业科学院茶叶研究所 | Processing method of Yi tea and product thereof |
| CN112450289B (en) * | 2020-11-24 | 2023-09-29 | 四川省农业科学院茶叶研究所 | Processing method of Yi tea and product thereof |
| CN112493336A (en) * | 2020-12-16 | 2021-03-16 | 文县文州国成茶业有限公司 | Method for preparing Pu-Er ripe tea capable of reducing tea leaf residue breaking rate |
| CN115590086A (en) * | 2022-10-27 | 2023-01-13 | 江西省凯骏实业有限公司（Cn） | Tea making and nourishing device |
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