How is black tea fermented, and how is black tea fermented?

Fermentation is a key process to form the quality characteristics of black tea.

Generally, the rolled leaves are placed in a fermentation frame or fermentation cart and fermented in a fermentation room.

Fermentation should be carried out in order to meet the appropriate temperature, humidity and amount of oxygen required for the oxidative polymerization reaction of tea polyphenol oxidase.

Temperature: Usually the room temperature is controlled at about 20 25, and the fermented leaf temperature is kept at about 30. If the leaf temperature exceeds 40, it is necessary to stir and dissipate heat, so as not to ferment too intensely, so that the aroma of hair tea is low, the taste is light, and the color is dark.

Especially in the high temperature season, cooling measures should be taken, and the spread leaves should be thin to facilitate heat dissipation and cooling; On the contrary, when the temperature is low, the leaves should be thick, and some heat preservation measures should be taken if necessary.

Humidity: Keeping the air humidity above 90% is conducive to improving the activity of polyphenol oxidase and the formation and accumulation of theaflavins; On the contrary, the air humidity is too low during fermentation, which is not conducive to the enzymatic oxidation of tea polyphenols, which aggravates the non-enzymatic oxidation, resulting in dark soup color and leaf bottom, and weak taste.

Spread leaf thickness: generally in 8, 12 cm. Young leaves and small leaves should be spread thinly; Old leaves and large leaves should be spread thickly.

When the temperature is low, it should be spread thickly; When the temperature is high, it should be spread thinly. However, regardless of whether it is thick or thin, the leaves should be spread to keep the fermentation well aerated. During the fermentation process, it should be stirred once to facilitate heat dissipation and aeration.

Fermentation time: The fermentation time of gongfu black tea is generally 2 3 hours, and the fermentation time of black broken tea is generally 30 90 minutes. The grass gas of fermented leaves disappears, and a fresh, fresh floral and fruity aroma appears, and the leaf color changes red, which means that the fermentation is moderate.

Generally, spring tea is yellow-red, and summer tea is reddish-yellow.

Black tea fermentation technology is a key factor in the formation of black tea quality.

Fermentation conditions for black tea.

The good degree of fermentation of black tea has an important correlation with the quality of tea, tea variety, temperature, humidity, oxygen permeability and other factors. The production of black tea is also closely related to the variety of tea, and the selection of fresh leaves of a good tea tree depends on the beginning of a good cup of black tea. Every step of the process of tea making requires a lot of energy.

Therefore, after observing the degree of withering of the tea leaves, experienced masters can judge whether the tea leaves are suitable for making black tea. After the kneading is fermented, interlocking, each link can not be sloppy, if a mistake in a certain link, the tea is easy to become bitter and even can not drink.

Fermentation of black tea.

Fermentation is also a key factor in the formation of the aroma of black tea, and it is precisely because of the importance of its process that it is particularly important to grasp the degree of fermentation of black tea. Although there are many modern techniques for tea making, many tea masters still adhere to the traditional production process. In the process of traditional tea making, the masters will constantly think about how to make better tea in a modern way, so that the majority of consumers can recognize.

In the process of fermentation, tea will undergo many complex chemical reactions, tea scientists can judge the degree of fermentation by various indicators, but it is more inconvenient for the production of black tea. Tea is constantly changing with inner changes. In the process of making black tea, the masters can determine the degree of fermentation by changing the color and aroma of the leaves.

For example, the change of aroma: from the smell of grass to the ripe fragrance; Change in leaf color: Turquoise color slowly shifts to copper.

The degree of fermentation is then determined by the aroma and leaf color of the fermentation. It can also be combined with a thermometer to determine the degree of fermentation of tea;

It is of great significance to control the influencing factors of black tea fermentation to produce high-quality black tea. In today's black tea production process, it is more the masters who rely on their own experience in making tea to master the degree of fermentation. Some senior masters will have mistakes sometimes, which will have a certain loss for black tea production.

So a good brew of tea is not easy to come by.

First knead the black tea, make a tea embryo and put it in a basket, after a little compression, cover with a fermentation cloth soaked in warm water, in order to increase the temperature and humidity of the fermented leaves, promote enzyme activities, shorten the fermentation time, generally after 5 or 6 hours, the leaf veins are reddish-brown, so that the fermentation is good, and it can be roasted and dried.

Black tea, named for the red color of the tea soup and leaves after its dry tea brewing, belongs to the fully fermented tea category, which is refined from the buds and leaves of the tea tree as raw materials, through withering, rolling, fermentation, drying and other typical processes.

The kneaded tea embryo is packed in the basket, slightly pressed, covered with a fermented cloth soaked in warm water, in order to increase the temperature and humidity of the fermented leaves, promote enzyme activities, shorten the fermentation time, generally after 5-6 hours of cultivation, so that the green tea blank produces red change, the leaf veins are reddish-brown, and can be roasted and dried.

Withering: It is divided into two types: indoor heating withering and outdoor sunlight withering. The degree of withering requires that the fresh leaf tips lose their luster, the leaf quality is soft and the stems are constantly broken, and the leaf veins are transparent.

Kneading: When rolling, the tea juice should flow out, and the leaves can be rolled into strips.

Fermentation: Fermentation is the most important part. The purpose is to make the polyphenols in the tea under the promotion of enzymes or simple oxidation, so that the green tea blank produces red change.

Baking: Baking generally adopts a drying method, should not be turned so as not to affect the unevenness of dryness, resulting in dry outside and wet inside, generally in 6 hours can be baked, mainly depending on the size of the fire. Generally, it is baked until the tentacles have a prickly feeling, and it is ground into powder, and the dryness reaches the shirt and pants, and then it is cool.

Re-roasting: Tea is a substance that easily absorbs water, and must be re-fired before ** to retain its endoplasm, and the water content does not exceed 8%.

Dear, I'm glad to have your question, making good black tea needs to control the fermentation time and temperature, the following are the steps to make good black tea:1Tea Picking:

Put the picked tea leaves into a high-temperature dryer, and the hot air can kill the enzymes in the fresh leaves and stop the fermentation of the fresh leaves. 3.Kneading:

Put the finished tea leaves into the kneading machine, which can knead the tea leaves into strips and let the juice in the tea leaves be fully released. 4.Fermentation:

The kneaded tea leaves are fermented in a warm and humid environment, usually at a temperature of 20-30 °C, and the fermentation time is usually 2-3 hours depending on the variety and requirements of the tea leaves. 5.Drying:

The fermented tea leaves are put into a high-temperature dryer for drying, which can evaporate the water in the tea leaves, prevent mold growth, and make the tea more durable. Through the above steps, the black tea with the appeal is made with a bright red color, rich aroma, mellow taste, and is a very popular tea. I hope mine is helpful to you and I wish you a happy life!

Humidity and temperature are guaranteed.

The fermentation of black tea is generally carried out by placing the rolled tea in a fermentation basket or fermentation car. Fermentation should grasp the appropriate temperature, humidity and oxygen required to meet the oxidative polymerization reaction of tea polyphenolase. Generally, the room temperature is required to be 22 30 and the relative humidity is above 90%.

Fermentation is the most critical part of black tea production, and the polyphenolic compounds undergo profound changes to form theaflavins, thearubigins and theabrownins, which make black tea have the characteristics of red soup, red leaves and sweet alcohol.

The fermentation time is generally calculated from the beginning of rolling. It generally takes 2-4 hours to achieve heating and humidification with a fermentation box, but in actual processing, it is generally 4-6 hours, and it is difficult to achieve moderate fermentation in 2-4 hours.

Black tea buying tips

According to the degree of quality, black tea is divided into three types: excellent tea, inferior tea and inferior tea. Where the quality characteristics meet the requirements of food quality and hygiene standards, it can be regarded as high-quality tea; Those with scorched, sour, stale, musty, sun-dried and other peculiar smells, especially those polluted by pesticides and fertilizers, are called inferior tea.

If the pollution is light or can be improved by certain technical means, it is inferior tea. In this way, black tea lovers should understand and master the identification method, and need to use the hands, eyes, nose, mouth and other sensory systems for comprehensive evaluation.

Consumers buy origin teas on the market, and most of them are flavors that have been blended by manufacturers, rather than purebred teas. When buying black tea, you should pay more attention to the manufacturing date and expiration date to avoid buying expired black tea.

Most of the packaging we see is tea bags or canned tea. If you're going to drink origin tea or specialty tea, it's best to buy canned black tea. Whether it is Ceylon black tea or Kenyan black tea, it is the origin of the whole name, and the tea and preparation methods produced in different tea areas of each origin are different, and the taste is also different.