Fermented tea and preparing process and application thereof

[0024] The preparation technology of embodiment 1 fermented tea of ​​the present invention

[0025] A preparation process for fermented tea, comprising the following steps:

[0026] 1) Picking fresh leaves: Manually pick fresh and tender tea leaves without pests and diseases, and place the fresh leaves in a clean bamboo basket in a cool and ventilated place;

[0027] 2) Withering: put the fresh leaves in a temperature-controlled room to wither, the leaves are soft and the water loss rate reaches 30% as appropriate; the withering ambient temperature is 10° C., the ambient humidity is 20%, and the withering time is 12 hours.

[0028] 3) Kneading: Select the corresponding type of kneading machine according to the batch of fresh tea leaves. The kneading pressure should be light and heavy, and the time should be controlled within 1 hour.

[0029] 4) Fermentation: Put the fresh leaves finished in the rolling process on a drying rack with a bamboo plaque and place them in a temperat...

[0035] A preparation process for fermented tea, comprising the following steps:

[0036] 1) Picking fresh leaves: Manually pick fresh and tender tea leaves without pests and diseases, and place the fresh leaves in a clean bamboo basket in a cool and ventilated place;

[0037] 2) Withering: place the fresh leaves in a temperature-controlled room to wither. The leaf quality is soft and the water loss rate reaches 30%.

[0038] 3) Kneading: Select the corresponding type of kneading machine according to the batch of fresh tea leaves. The kneading pressure should be light and heavy, and the time should be controlled within 1.5 hours.

[0039] 4) Fermentation: put the fresh leaves finished in the kneading process with bamboo plaques on a drying rack and place them in a temperature-controlled room to ferment. It is appropriate to take the redness of the leaf quality to more than 90%; the fermentation environment temperature is 30°C, and the fermentation humidity is 95%. The fermenta...

[0045] A preparation process for fermented tea, comprising the following steps:

[0046] 1) Picking fresh leaves: Manually pick fresh and tender tea leaves without pests and diseases, and place the fresh leaves in a clean bamboo basket in a cool and ventilated place;

[0047] 2) Withering: put the fresh leaves in a temperature-controlled room to wither. The leaves are soft and the water loss rate reaches 30%.

[0048] 3) Kneading: Select the corresponding type of kneading machine according to the batch of fresh tea leaves, and the kneading pressure should be light to heavy, and the time should be controlled within 1.2 hours.

[0049] 4) Fermentation: put the fresh leaves finished in the kneading process on a drying rack with a bamboo plaque and place them in a temperature-controlled room for fermentation. It is appropriate to take the redness of the leaf quality to more than 90%; the fermentation environment temperature is 25°C, and the fermentation humidity is 90%. The ferme...