Tea Fermentation Method with a Through-flow Fermentor
1969 Volume 1969 Issue 31 Pages 5-10
Details
1969 Volume 1969 Issue 31 Pages 5-10
Tea fermentation method with a through-flow fermentor was investigated to prevent the over-heating of fermented leaves.
The through-flow fermentor consisted of blower, duct and container of fermenting leaves (Fig.1). The qualities of tea were not inferior to the tea manufactured by the usual method, when the tea leaves were fermented in this apparatus at the following two conditions:0.15-0.18m/sec of air flow rate at the top surface of fermenting leaves and 30cm high of the piling tea leaves (ca. 120 kg/m2) and the other 0.30-0.40m/sec, 27cm (ca. 110kg/m2).
It was considered that this method could be able to pile up tea leaves higher and maintain relatively high qualities for a longer time of fermentation as compared with the usual method.
