| 摘要 |
PROBLEM TO BE SOLVED: To solve a musty smell characteristic of Puer tea. SOLUTION: Tea leaves subjected to accumulation fermentation are continuously fed to a pressure can 11 of high-pressure steam under 3.92 kPa to 245 kPa and taken out. A time from the feed to the passing out is 10 seconds. Consequently the numbers of live bacteria, Escherichia coli, fungi, and the like, existing before the fermentation are reduced and a musty smell is solved.
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