What should the tea fermentation machine pay attention to?


Fermentation is a key process for the formation of 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. Fermentation is to master the appropriate temperature, humidity and oxygen amount required to satisfy the oxidative polymerization of tea polyphenol oxidase.

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 heat dissipation, so as to avoid excessively intense fermentation, so that the tea is low in taste and dark in color.

Maintaining air humidity above 90% is beneficial to increase the activity of polyphenol oxidase, which is conducive to the formation and accumulation of theaflavins. Conversely, 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.

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