Pile Fermentation Of Pu-Erh Tea Use Fresh Leaf

Deepure is the essence of high-powered puer tea drinks. The main purpose of this study is to provide the raw material for the production of deepure. At present, the production of Pu’er tea is time-consuming, costly and process complicated. If we can change tea primary processing into a simple pre-treatment process, and fermentation begin directly from the fresh leaves, it will make puer tea production process greatly simplified and save the time and the costs.It is important for puer tea pile-fermentation from fresh leaves that the indicators’determine of the fresh leaves. To compare the changes of physical and chemical indicators of tea during the fermentation process, four tea fixing methods were compared to find the most favorable and advantageous method for fresh leaves fixed sample. To determine the contents of catechin、tea polyphenols and theabrownin, steam fixed sample、boil fixed sample、hot-air drying fixed sample and liquid nitrogen freeze drying fixed sample were compared. The contents of polyphenols and catechins were compared to find the best method of fixed sample. At last, the best method was boil fixed sample.Six thermophilic funguses were separated and cultured from pile-fermentation of puer tea. In this study, the effect of the six thermophilic funguses to polyphenols and theabrownin during the fermentation process were studied.Puer tea fermentation prosse is affected by many factors, such as the content of water, microorganisms, oxygen, enzymes and so on. Microorganisms play an important role during puer tea post-fermentation. Five dominant isolates were separated and cultured from pile-fermentation of puer tea (F8、Y1、Y7、B1、B9), including one filamentous fungi, two yeasts and two bacteria. They were added to puer tea pile-fermentation prosse as microbial inoculum to accelerate the process of puer tea fermentation. Orthogonal (three levels of four factors) was used to find the best conditions for puer tea fresh leaves fermentation. The best conditions:the tea fresh leaves were dryed at 80℃, add water to the content of 40%～45%, total inoculation was 5 mL/100g dry leaves, F8、Y1、Y7 were added, and the proportion was 1: 2:2.