Method for preparing Qianliang tea

Abstract

A method for preparing Qianliang tea relates to preparation technology of bamboo packaged brick tea, which comprises steps of raw material preparation, raw material screening, blending, packing through weighting, steaming, basket producing, basket laying, basket filling, opening locking, bundling and pressing, airing to achieve forming, flower hoop collecting, compressing to achieve forming and drying. The method for preparing the Qianliang tea is characterized in that the raw material preparation is to prepare sun-dried raw dark green tea or smokeless baked raw dark green tea; the steam temperature in a tea steaming boiler is controlled at least at 101 DEG C to achieve the steaming; the basket paving is that palm sheets are laid on the inner side of a bamboo basket, and fresh indocalamus leaves are laid on the inner sides of the laid palm sheets; and at least seven rounds are needed to be pressed to achieve the bundling and the pressing. The Qianliang tea does not have phenomena of heartburn and mould spoilage, has no excessive bitter taste and smoke taste, and is sweet after taste, fresh and fast in inclusion transformation. The storage period of the Qianliang tea is shortened, the Qianliang tea can be ripened by being stored for one to two years, quality of the Qianliang tea is greatly improved, and the Qianliang tea has drinking and collection value compared with traditional Qianliang tea.

Description

technical field [0001] The invention relates to a preparation process of bamboo-packed and pressed tea. Background technique [0002] Qianliang tea is known as the king of tea in the world because of its huge size. Due to the special production process, it not only has the functions of helping digestion, degreasing, smoothing the stomach, reducing fat and losing weight, softening human blood vessels, preventing cardiovascular diseases, reducing three highs, diuretic detoxification, reducing tobacco and alcohol poisoning, anti-oxidation, delaying aging, and prolonging life. And other functions, and it is very valuable for collection. The longer the age, the better the tea quality and the higher the value. There are not many manufacturing techniques of Qianliang tea disclosed at present. The manufacturing method of Anhua Qianliang tea with the patent application number 200710035162.9 is as follows: use Qixingzao pine wood roasted black hair tea as raw material, raw mater...

AI Technical Summary

Problems solved by technology

Due to high-temperature autoclaving, the various plant enzymes contained in the tea lose their activity, so that the contents of Qianliang tea are transformed slowly during the storage process, and the taste is not good for several years, especially during the drying and fermentation process, heartburn and enzymes are prone to occur. Change, it is easy to cause the product to be scrapped, and at the same time, the smoky and bitter taste is too strong, and it is difficult to mature without 8-10 years of storage and transformation