Method for rapidly producing Pu-Er ripe tea

Abstract

The invention relates to a method for rapidly producing Pu-Er ripe tea, which belongs to the technical field of Pu-Er tea processing. Based on the traditional Pu-Er tea processing method, the method comprises the following improved steps: fermented mother culture, fermented native tea, glucose or sucrose is selected as a fermentation substrate and activated; activation liquid is evenly inoculated to sun-withered primary tea; the fermentation substrate after being activated is diluted to 10 times and blanched, and water which is in accordance with national food water sanitary standards or drinking water sanitary standards is selected as blanched water; the water content in the tea is finally ensured to be 40-45 percent; the fermented piling time is 30-35 days, and the piling temperature is controlled to be below 60 DEG C; piling tea is spread and naturally withered or mechanically dried after the requirements are achieved, and the drying temperature is less than 60 DEG C. Compared with the traditional method, the invention has the advantages that the quality of the Pu-Er ripe tea is more stable, the processing time is shortened by 10-20 percent, the production cost is reduced, the efficiency is improved, the process is standard, and the operation is simple, and can be widely used for large-scale and standardized production of the Pu-Er ripe tea.

Description

Technical field: [0001] The invention relates to a method for rapidly producing Pu'er cooked tea, which belongs to the technical field of Pu'er cooked tea processing. Background technique: [0002] Pu'er tea is one of the important economic pillars of Yunnan's agriculture, accounting for more than half of Yunnan's total tea output. According to the provisions of GB / T 22111-2008, Pu'er tea refers to the Yunnan big-leaf sun-dried green tea within the protection scope of geographical indications as raw materials, and is made by specific processing technology within the protection scope of geographical indications, and has unique quality characteristics. tea. According to its processing technology and quality characteristics, Pu'er tea is divided into two types: Pu'er raw tea and Pu'er cooked tea. [0003] During the processing of Pu'er cooked tea, post-fermentation is the key process to form the quality characteristics of Pu'er cooked tea. At present, there are a series of p...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the disadvantages of the existing post-fermentation process of cooked Pu-erh tea, which is greatly affected by the environment, the production process takes a long time, takes up a lot of resources, the product quality is unstable, and it is difficult to restore standardized production. Production method of Pu'er cooked tea that shortens post-fermentation time, improves production efficiency, standardizes processing technology, reduces production cost, and ensures and improves product quality