Method for quickly producing Pu-Er ripe tea

A fast technology for Pu'er cooked tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of fermentation conditions relying on experience, restricting the quality characteristics of Pu'er cooked tea, and the fermentation process is time-consuming, so as to avoid environmental and human factors. Pollution, fermentation The conditions are completely controllable, and the effect of inhibiting reproduction and growth

Active Publication Date: 2010-05-12
云南和本茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the particularity of the production process, especially the fermentation process, it is easy to form anaerobic fermentation, carbonization and rot, the temperature is difficult to control, and the fermentation is uneven
Fermentation conditions are based on experience, each batch of products is not repeatable, and the product lacks stability and uniformity
Moreover, the post-fermentation process of Pu'er tea is greatly affected by the environment, the fermentation process takes a long time, and the processing process cannot meet the requirements of clean production. Once the tea pile is polluted, it will lose a lot, occupy a lot of resources, and the product quality is unstable and difficult to realize. Standardized production, etc., seriously restrict the formation of quality characteristics of Pu-erh cooked tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Before the fermentation starts, set the temperature of the fermentation room at 25-40°C and the relative humidity at 40-80%; weigh 100kg of large-leaf sun-dried green tea and 100kg of purified water, add the water to the tea leaves, and Sprinkle with water and mix well to fully absorb. The tea leaves are packed into a basket with a cloth bag, and the pile height of the tea leaves is 20 cm. Then put it into the fermentation room. The first turning is carried out on the 2nd day, the second turning is carried out on the 4th day, and then turned every 4 days, starting from the third turning, adding pure water according to 80% of the weight of raw tea each time, and fermenting A total of 6 turnings were performed during this period. Control the central temperature of the fermented tea heap at 56-59°C. After 20 days of fermentation, the tea leaves are thinned and dried naturally to a water content of 8%, to obtain Pu'er ripe tea products.

Embodiment 2

[0019] Before the fermentation starts, set the temperature of the fermentation room at 25-40°C and the relative humidity at 40%-80%; weigh 100kg of large-leaf sun-dried green tea and 50kg of purified water, and add the water to the tea leaves , Mix well while sprinkling water to make it fully absorbed. The tea leaves are packed into a basket with a cloth bag, and the pile height of the tea leaves is 40cm. Then put it into the fermentation room. The first turning is carried out on the 3rd day, the second turning is carried out on the 6th day, and thereafter turning once every 2 days, starting from the third turning, adding pure water according to 20% of the weight of raw tea each time, and fermenting A total of 6 times of material turning were carried out during this period. Control the central temperature of the fermented tea heap at 53-58°C. After fermenting for 15 days, the tea leaves are thinned and dried to a water content of 8% to obtain Pu'er ripe tea products.

Embodiment 3

[0021] Before the fermentation starts, set the temperature of the fermentation room at 25-40°C and the relative humidity at 40%-80%; weigh 100kg of large-leaf sun-dried green tea and 60kg of purified water, and add the water to the tea leaves , Mix well while sprinkling water to make it fully absorbed. The tea leaves are packed into a basket with a cloth bag, and the pile height of the tea leaves is 30 cm. Then put it into the fermentation room. The first turning is carried out on the 1st day, the second turning is carried out on the 4th day, and then turned every 5 days, starting from the third turning, adding pure water according to 50% of the weight of raw tea each time, and fermenting A total of 5 times of material turning were carried out during this period. Control the central temperature of the fermented tea heap at 49-52°C. After 19 days of fermentation, the tea leaves are thinned and dried to a water content of 10% to obtain Pu'er ripe tea products.

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PUM

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Abstract

The invention discloses a method for quickly producing Pu-Er ripe tea, which comprises the following steps: moistening crude green tea with clear water, wrapping the moistened crude green tea with a cloth bag, placing the wrapped crude green tea in a basket and fermenting the crude green tea in the basket for 15 to 25 days at the temperature of 25 to 40 DEG C under the condition that relative humidity is 40 to 80 percent; turning a fermented tea pile for 4 to 6 times during the fermentation, starting replenishing water from the turning for the third time in a way that the water replenished for each time is 20 to 80 percent of the weight of the crude green tea and controlling the core temperature of the fermented tea pile to be below 59 DEG C; and after the fermentation, drying the fermented tea pile to obtain the Pu-Er ripe tea. Compared with the conventional method, the method has the characteristics of easily-controlled production process, clean production environment, no pollution of products, 40 to 60 percent-reduced processing time, stable tea quality, reduced production cost, relatively higher efficiency, normative production process and the like, and realizes the large-scale and normative production of the Pu-Er ripe tea.

Description

technical field [0001] The invention belongs to the technical field of Pu'er tea processing, and in particular relates to a method for rapidly producing cooked Pu'er tea. Background technique [0002] According to the latest puerh tea standard (GB / T22111-2008) issued by the state, puerh tea is a unique geographical landmark product in Yunnan. Produced by advanced processing technology, tea with unique quality characteristics. According to the processing technology and quality characteristics, it can be divided into two types: Pu-erh raw tea and Pu-erh cooked tea; according to its appearance, it can be divided into Pu-erh loose tea and Pu-erh compressed tea. [0003] Pu-erh cooked tea is post-fermented tea, which has the characteristics of bright red soup, sweet taste, mild and mellow, and mellow smell. It also has the effects of clearing away heat and detoxification, invigorating the stomach, refreshing the mind, reducing fat and losing weight, preventing radiation, and so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 马伟光游文龙黄之镨李金山游文新
Owner 云南和本茶业有限公司
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