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Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (4): 577-587.doi: 10.13305/j.cnki.jts.2022.04.006

• Research Paper • Previous Articles     Next Articles

Study on the Application of Three-dimensional Vial Fermentation Technology of Puer Tea

TIAN Haixia1, WEI Zhenzhen2, MA Yue1, LI Song1, DAI Shen1, LIU Haixin1, HAO Binxiu1   

  1. 1. China Tea Technology (Beijing) Co. Ltd., Beijing 102209, China;
    2. China Tea (Yunnan) Co. Ltd., Kunming 650000, China
  • Received:2021-12-08 Revised:2022-04-24 Online:2022-08-15 Published:2022-08-23

Abstract: In order to improve the clean processing conditions and the automatic level of post-fermented Puer tea, three-dimensional vial fermentation technology (TVFT) was developed. Using this technology, the traditional large batch of fermentation materials was divided into independent small units, packaged in vials. Equipped with automatic control system, loading, fermentation and discharging were completed by assembly line, without turning over the pile and replenishing water in the fermentation process, fermentation temperature and humidity were accurately controlled, the problems of low level of traditional pile fermentation production equipment and poor environmental controllability were solved. The level of automatic fermentation of Puer tea was also improved. The results show that the Puer tea produced by TVFT met the national standards, and automatic fermentation on a large scale was feasible. Compared with traditional fermentation process, using new technologies, the production capacity per unit area was increased by 40%, the fermentation duration was shortened by 15-20 d, and the labor cost was reduced by 75%. Twisted appearance of tea leaves was more complete. The contents of tea polyphenols, theabrownin, amino acid nitrogen and pH value were significantly increased. The stability of product quality has been improved.

Key words: Puer tea, three-dimensional vial fermentation, pile fermentation, automatic control, cleaner production, quality improvement

CLC Number: