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Temperature and Humidity and Equipment Selection for Fermentation of Black Tea Tea
2016-12-28
 
Fermentation is a key process for the formation of red tea color, aroma and taste characteristics. Generally, the loquat leaves are placed in a fermentation box or a fermentation cart, and are fermented in a fermentation chamber. The fermentation is to master the appropriate temperature, humidity and oxygen amount required to satisfy the polyphenolase oxidative polymerization of the tea.
 
   (1) Temperature:
 
   Generally, the room temperature is controlled at about 20 to 25 ° C, and the leaf temperature of the fermentation is preferably maintained at about 30 ° C. If the leaf temperature exceeds 40 °C, it is necessary to carry out the mixing and cooling, so as to avoid the excessive change of fermentation, so that the tea is low in taste and dark in color. In particular, in the hot season, cooling measures should be taken, and the leaves should be thin to facilitate heat dissipation; on the contrary, when the temperature is low, the leaves should be thick, and if necessary, some insulation measures should be taken.
 
   (2) Humidity:
 
   Keeping the air humidity above 90 is beneficial to increase the activity of polyphenol oxidase; it is beneficial to the formation and accumulation of theaflavins; on the contrary, the air humidity during fermentation is too low, which is not conducive to the enzymatic oxidation of tea polyphenols, making non-enzymatic The oxidation is intensified, causing the soup color and the bottom of the leaves to darken and the taste is weak.
 
   (3) Thickening of the leaf:
 
   Usually 8 to 12 cm. Young leaves and small leaves should be thinly spread; old leaves and large leaves should be thick. When the temperature is low, it should be thick; when the temperature is high, it should be thin. However, regardless of the thick or thin stalls, the leaves should be well ventilated during fermentation. During the fermentation process, it should be mixed once to facilitate heat dissipation.
 
   (4) Fermentation time:
 
   The fermentation time of Gongfu black tea is generally 2~3h, and the fermentation time of red crushed tea is generally 30~90min. The fermented leaf grass gas disappears, and a fresh, fresh flower and fruit fragrance appears, and the leaf color changes red, which is moderate fermentation. Generally, spring tea is yellowish red and summer tea is reddish yellow.



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