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One Of Factors For Black Tea Sourness: Tea Fermentation

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One Of Factors For Black Tea Sourness: Tea Fermentation

2022-02-25 16:50:19

When the black tea is rolled, the rope is tightly rolled, and the leaves are green and red, it is suitable for the next process of making black tea fermentation.

In the past, fermentation required not only human effort, but also the right time and place. But now with the emergence of black tea fermentation machines, "time" is no longer so important, and "people" is the most critical factor. The birth of a high-quality black tea, at least half of the factors are in the hands of the tea maker.

The black tea fermentation is inseparable from the control of temperature and humidity. A little carelessness or improper handling may cause the black tea soup to have a sour taste.

If the black tea fermentation is too light and the degree of fermentation of the tea leaves is not enough, the aroma and taste of the tea leaves will be difficult to form, and the finished tea will appear green and sour;

If the black tea fermentation is too heavy or improperly fermented, the black tea will also have a stuffy and sour taste, and the inner quality of the tea leaves will be seriously damaged, and the tea soup will not taste good.

The normal black tea fermentation time of a black tea needs at least four hours to ensure the quality of the tea leaves, so that the final product has both a full and refreshing taste and a rich aroma of flowers and fruits. Quanzhou Deli Agriculture and Forestry Machinery provides high-quality black tea fermentation machines. The tea farmers set the temperature, humidity and fermentation time of the fermentation machine according to the state of the tea leaves after rolling, and let the tea leaves ferment in the fermentation machine. When the temperature, humidity and time are suitable, the quality of black tea after fermentation can be greatly improved, and the sour taste in the finished black tea can be reduced.