Abstract
In this study, we prepared Kamigaryu lactobacillus fermented tea using dried Bancha produced in the Kamigare district of Ibigawa-cho, Gifu Prefecture, which was then fermented with lactic acid bacteria. In this study, we improved this process and aimed to establish a production method for post-fermented tea that can be produced at stores for selling. First, we developed a method for grinding tea leaves using a mixer to homogenize the fermentation process using dried Bancha as the raw material. Next, considering the production of Lactobacillus-fermented tea in small-scale tea stores, the storage period of Lactobacillus preservation solution under freezing conditions at -20℃ and the conditions for recovery culture after storage were examined. Furthermore, rice malt was added to produce a flavor similar to that of Ishizuchi Kurocha, which has a unique aroma and sourness, and the compositional changes were compared. Subsequently, a method for fermentation at home, where lactic acid bacteria are unavailable, was examined.
https://ror.org/024exxj48 
