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Fermentation process of black tea

1. When black tea is fermented, it is necessary to put the rolled tea embryo in a basket, and after slightly pressing, cover the fermentation cloth soaked in warm water, so as to increase the temperature and humidity of the fermented leaves, promote enzyme activity, and shorten the fermentation time. Generally, after 5-6 hours, the leaf veins are reddish brown and can be baked and dried.

2. The fermentation process of black tea is as follows: material preparation: black tea. Withering: withering is not only the first process of black tea production, but also the basic process to form the quality of black tea. There is not only the loss of water in physics, but also the process of chemical change of containing substances. It can be divided into indoor heating withering and outdoor sunlight withering.

3. Black tea fermentation process withering refers to fresh leaves after a period of water loss, is a certain hard and brittle stem leaves wilting and withering process, is the first process of black tea production. After withering, the water can be evaporated properly, the leaves are softened, the toughness is enhanced, and it is easy to do.

4. The production of black tea is divided into four steps: withering, rolling, fermentation and drying. when making black tea, we should pay attention to grasping the time, temperature and humidity, adhering to the principles of thin stall of hairy fire, thick stall of foot fire, thin stall of tender leaves and thick stalls of old leaves. Secondly, the intensity of kneading should be in place to avoid the smell of grass.

How to carry out "fermentation" in black tea processing?

How to ferment black tea in the whole process of fermentation, put the rolled tea embryo in a basket, after a little pressure, cover the fermentation cloth soaked in warm water, in order to increase the temperature and humidity of the fermented leaves, promote enzyme activity, and shorten the fermentation time, generally after 5-6 hours, the green tea billet produces red change, and the leaf vein is reddish brown, which can be baked and dried.

The fermentation of fermented black tea is not achieved overnight, it begins with kneading, but the real mystery of fermentation is to be carried out alone after kneading. The key of this stage is to provide the most suitable chemical change environment for tea to produce enzymatic oxidation under the careful regulation of temperature, humidity, ventilation and time, so as to shape the excellent quality of maocha.

When black tea is fermented, it is necessary to put the rolled tea embryo in a basket, and after slightly pressing, cover the fermentation cloth soaked in warm water, so as to increase the temperature and humidity of the fermented leaves, promote enzyme activity, and shorten the fermentation time. Generally, after 5-6 hours, the leaf veins are reddish brown and can be baked and dried.

Withering: picked tea leaves need to be withered, which is the first step in black tea fermentation. The purpose of withering is to make the moisture in the tea evaporate and soften the leaves by natural air-drying or artificial heating, so as to facilitate subsequent kneading.

The following is the method of black tea fermentation: picking: choose fresh buds and leaves to keep intact. Kill the green: put the picked tea in the pot, stir-fry at high temperature, stop the enzyme activity, and keep the tea green.

The whole process of fermenting black tea

1. How to put the rolled tea embryo in the basket during the whole process of black tea fermentation, after a little pressure, cover the fermentation cloth soaked in warm water, in order to increase the temperature and humidity of the fermented leaves, promote enzyme activity, and shorten the fermentation time, generally after 5-6 hours, the green tea billet is red, and the leaf veins are reddish brown, which can be baked and dried.

2. Generally, the rolled leaves are put in the fermentation frame or fermentation car and enter the fermentation room to ferment. In fermentation, it is necessary to master the appropriate temperature, humidity and oxygen to meet the oxidative polymerization of tea polyphenol oxidase.

3. Kneading and twisting: kneading (cutting) is an important process for Kongfu black tea and broken black tea to shape a beautiful shape and form endoplasm. Kongfu black tea requires tight appearance and strong endoplasmic taste, which depends on the degree of leaf tightening and the degree of cell tissue damage. When kneading, make the tea juice flow out, and the leaves can be rolled into strips.

4. The fermentation of black tea is completed. Generally speaking, black tea goes through four processes: withering, rolling, fermentation and drying. of course, the tea products are different, and the specific process will also change.

Fermentation methods and techniques of tea

Shake green fermentation: through the friction movement of shaking machine or manual stirring, tea green scrapes the leaf edge cells, thus promoting enzymatic oxidation and causing a series of biochemical changes in fresh leaves. Charcoal baking: at 45 ℃, bake with charcoal until 80% dry.

The following is the fermentation method of ancient tree tea black tea: picking: choose fresh leaves, especially buds, and proceed to the next step as soon as possible after picking. Kill the green: put the picked leaves into a high-temperature pot to kill the green, the time, temperature and conditions will affect the quality of subsequent fermentation.

The fermentation time is generally calculated from kneading. It usually takes 2-4 hours to warm and humidify in the fermentation box, but it is difficult to achieve moderate fermentation in the actual processing of 4-6 hours. Black tea selection and purchase skills according to the degree of quality, black tea is divided into high-quality tea, inferior tea and inferior tea.

Put the rolled leaves in the fermentation frame or fermentation car and enter the fermentation room to ferment. In fermentation, it is necessary to master the appropriate temperature, humidity and oxygen to meet the oxidative polymerization of tea polyphenol oxidase.

The fermentation process of tea generally includes the following steps: picking tea: select fresh young leaves, and in the picking process, we should pay attention to removing the leaves that are broken and have diseases and insect pests. Withering: put the picked young leaves on a well-ventilated site and tamper slightly to let the water escape, making the leaves soft and easy to knead and ferment.

Tea fermentation process

1. Black tea is softened by high temperature steam and fermented in the drying process.

2. Fermentation: the rolled tea is fermented under specific humidity and temperature. The action of enzymes and yeast in tea leads to the change of chemical composition and the formation of unique flavor and color.

3. The process of tea fermentation is roughly as follows: picking leaves: picking tender leaves from tea trees, generally picking tender tea buds, including bud heads and tea leaves.

4. The fermentation process of tea generally includes the following steps: picking tea: select fresh young leaves, and in the process of picking, we should pay attention to removing the leaves that are broken and have diseases and insect pests. Withering: put the picked young leaves on a well-ventilated site and tamper slightly to let the water escape, making the leaves soft and easy to knead and ferment.

5, full fermentation: the degree of fermentation is about 70% Mur80%, by kneading so that the tea cells are damaged, so that the enzyme thoroughly play a role, fully fermented, such as black tea. Post-fermentation: the degree of fermentation is 100%. With the help of the power of external microorganisms, the fermentation is carried out thoroughly under the combined action of enzymes, microorganisms, damp and heat, such as black tea.

6. The fermentation process of cooked tea (also known as Pu'er tea) goes through the following steps: green removal: fresh tea is picked and put into the pot for high temperature treatment to stop the enzyme activity and volatilization of water, so as to ensure that the subsequent fermentation process can be carried out smoothly.