Ageing processing method for pu'er tea

Abstract

The Pu'er tea ageing and processing method includes vacuum heating, remoistening, inoculating aspergillus niger, penicillium, rhizopus and sacchromycetes, aerating fermentation at 40-65deg.c, sieving, pressing, drying and sterilizing to obtain Pu'er tea product. The process can produce high quality Pu'er tea product, and thus obtained Pu'er tea product has activity, smooth and sweet taste, mellow smell and other features.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a Pu'er tea aging processing method. Background technique [0002] Pu-erh tea not only has a ruddy and bright soup, a sweet taste, and a mellow and fragrant smell, but also has the functions of clearing away heat and detoxifying, quenching thirst and promoting body fluids, invigorating the stomach and warming the stomach, refreshing the mind, lowering blood fat, cholesterol, weight loss, anti-cancer, anti-cancer, etc. A variety of effects, long-term consumption of Pu-erh tea is good for your health. According to different processing methods, Pu-erh tea is often divided into two types: raw tea and cooked tea. Raw tea is obtained by greening, rolling, natural drying, and autoclaving. After 10 or 20 years of natural aging, the taste is refreshing, sweet and smooth, the color is red and bright, the aroma is pure and pure, and the bottom of the leaf is bright reddish brown. , uniform and a...

AI Technical Summary

Problems solved by technology

However, the existing Pu'er tea fermentation process has the following deficiencies: First, the aging period of raw tea is too long, which is not conducive to increasing the yield, and the storage conditions and environment are relatively special. In addition to maintaining a constant temperature and humidity, it is also required to have a good Ventilation condition, and no peculiar smell

The second is that the stacking environment of cooked tea is unhygienic. The fermentation bacteria used are all from the stacking environment, and it is difficult to control the purity of the strains. The heat generated during the fermentation can easily carbonize the tea in the center of the stack, or the fermentation is uneven, resulting in tea ash. If the content of tea leaves is high, the degree of rotting of tea bottom leaves will be large, and the yield and quality will be affected

In addition, due to the different temperatures in the four seasons, the time of stacking is also different, and the production depends entirely on manual experience. It is difficult to achieve the same sensory indicators for each batch, and it is impossible to achieve large-scale standard tea production. Therefore, it directly affects the quality and quality of tea. stability

In view of the many shortcomings of the traditional Pu’er tea fermentation process and the backward workshop-style processing of Pu’er tea, there is no technical control means, and it is more difficult to standardize production, which greatly restricts the development of Pu’er tea.

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