What is the post-fermentation of tea?

What is the post-fermentation of tea? In recent years, drinking tea has become more and more popular, and its efficacy is very suitable for men, women and children. In this era when people know more about health preservation, it is undoubtedly a good choice. Let's talk about what is post-fermentation of tea.

What is the definition of tea post-fermentation 1 fermentation?

"People use the life activities of microorganisms to prepare products." Note that the role of microorganisms is emphasized here.

Tea fermentation is actually just an oxidation reaction of tea itself.

It has nothing to do with microorganisms, but it should be called oxidation, but it has long been habitually called tea fermentation.

The post-fermentation of tea is the real fermentation, and microorganisms are playing a role. This process is the same as the fermentation of noodles, yogurt and wine.

What does the word post-fermentation mean?

It is also mentioned in the section of enzyme fixation that if the tea is fermented to a certain extent before enzyme fixation, the enzyme can be killed, the fermentation can be stopped and the tea can be frozen. Post-fermentation refers to the fermentation after enzyme fixation, which is a necessary process for making black tea.

After fixation, the enzyme died, but there are still many microorganisms outside! Of course, these microorganisms can only be active under proper humidity and temperature. If the tea leaves are dried directly, the tea leaves will be shaped and will not ferment after.

When making black tea, people pile up semi-finished tea products together after fixing and rolling, and promote microbial fermentation by using damp heat. This process is called "heap fermentation".

After post-fermentation, black tea will produce a unique fragrance.

The main types of black tea are Liubao tea in Guangxi, Anhua black tea in Hunan, edge tea in Sichuan, brick tea in Hubei and Pu 'er cooked tea in Yunnan. Post-fermentation technology is essential to make these teas, but why are the flavors of these black teas so different?

It turns out that in the post-fermentation process, the taste of tea is naturally different due to the differences in temperature, humidity, time, microbial species and tea varieties.

When it comes to the invention of post-fermentation technology, we have to talk about the relationship between Pu 'er raw tea and cooked tea.

Stir-fry the green tea in an iron pan immediately after the raw tea withers, which looks no different from the production of green tea. But in fact, the frying temperature is low and the time is short, and the green color is not completely killed. Next, it is not fried like green tea, but dried in the sun, which retains some enzyme activities and allows Shengpu to ferment slowly in long-term preservation, and the older it is, the more fragrant it is.

Freshly made raw tea is very irritating, and it is usually stored for several years until the irritating substances in tea are transformed. In order to accelerate the fermentation of tea, 1973, Kunming Tea Factory developed a post-fermentation process, which greatly shortened the fermentation time of Pu 'er tea and made what we now call cooked tea.

As we all know, the taste of raw pu is very different from that of cooked pu, which is the result of enzyme fermentation and microbial post-fermentation, which is also the reason why raw pu can't become mature even if it is stored for a long time.

Speaking of which, some people who love tea may want to ask, what about the old white tea, old rock tea and dried tangerine peel popular in the market in recent years? In fact, no matter what kind of tea, with or without enzymes or microorganisms, tea will automatically transform during storage, and its aroma, taste and tea properties will gradually change. This is like a book and a chair, which will inevitably grow old in the long river of time.

Post-fermentation is a process in which human beings use microorganisms to accelerate the transformation of tea.

It is also a very important invention in the history of tea making. After fermentation, the irritating substances in tea are reduced, the taste is mellow and sweet, and the tea is mild, which is more suitable for people with weak constitution to drink.

What is the post-fermentation of tea? Tea fermentation is simple oxidation.

This process caused a series of biochemical changes in fresh leaves. Tea fermentation is actually a process of contact with oxygen. However, tea fermentation is also a technology, and arbitrary fermentation cannot become a delicious tea variety.

How to ferment tea is a process in which bacteria, yeast and other microorganisms are used to reduce sugar molecules in industry under anaerobic conditions to generate energy. Boiling phenomenon is caused by carbon dioxide produced by sugar degradation in leachate under anoxic conditions. In biochemistry, the anaerobic respiration process of yeast is called fermentation.

How tea is fermented is a simple oxidation.

As long as the tea leaves are put in the air, the tea leaves are still wet and hot, which leads to the growth of microorganisms and withers first, thus promoting enzymatic oxidation. Green tea is not fermented, so the efficacy and function of green tea can be said to be more natural.

The fermentation degree of tea is not absolute. When there is a small error, according to the degree of fermentation, it is about 95% black tea, 85% yellow tea, 80% black tea, 60-70% oolong tea, 30-40% packaged tea, 65,438+05-20% green tea and 5-65,438 white tea.

How is tea fermented?

The process of making tea is sunning-shaking-spreading-fermentation-throwing tea-rolling-squeezing-baking. Fermentation is that after the tea leaves are immobilized, the tea leaves are laid flat in an air-conditioned room in a static state for fermentation. The time mainly depends on the moisture status of tea in the process of greening. The main function of fermentation is that tea leaves will lose water in different degrees during exercise, which can play a connecting role and lock the moisture of tea leaves in time. Some tea leaves will turn yellow due to excessive water loss, thus affecting tea soup. After fermentation, useless tea leaves can be eliminated in time, making the tea quality higher.

How does the color of tea change after fermentation? Unfermented tea is green and will turn red after fermentation. The more fermented, the redder the color. The leaves themselves are the same color as the brewed tea soup. So I only need to see whether the color of tea soup is green or red, so I can know the fermentation degree of tea. Fermented tea can't be drunk with Angelica sinensis, because the efficacy and function of Angelica sinensis are only suitable for combining with green tea, which will help the body.

In addition to pure oxidative fermentation, there is another kind of tea that is not oxidized. After immobilization, it is rolled and then piled up (so-called heap fermentation). At this time, because the tea green is still wet, it will heat up and cause the growth of microorganisms, which will cause another form of fermentation to the tea green. The soup turns dark red and tastes thick and mellow. After drying, it is commonly known as "Pu 'er tea" in the market.

When you know how tea is fermented and how tea is fermented, you need to activate tea and fix the fermentation at that level. We can get the tea we want, so tea fermentation can be said to be a processing technology of other teas except green tea. The operation technology is very high, and it needs many practices to ferment to the desired taste.