Processing technology of sticky rice fragrance Puerh tea

A fragrant Pu-erh tea and processing technology, which is applied in the field of tea product processing technology, can solve problems such as the loss of Pu-erh tea nutrients, change the characteristics of Pu-erh tea, and difficult production, and achieve uniform color of the bottom of the leaf, mellow taste, and aroma unique effect

Inactive Publication Date: 2013-03-20
云南省腾冲清凉山茶厂有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method is easy to cause the loss of glutinous rice flavor raw materials and Puer tea nutrients, and may also change the characteristics of Puer tea
The traditional method of industrial production is difficult and costly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Clean the picked glutinous rice fragrant fresh leaves, spread them on the air-drying cloth to dry for 30 minutes, until the fresh leaves become soft; use microwave de-enzyming and drying equipment to de-enzyme, the microwave frequency is 2450±50 MHz, and the microwave power is 2- 6kw, the greening time is 2 minutes; quickly cool the glutinous rice fragrant leaves to room temperature with a blower or fan; pour the cooled glutinous rice fragrant leaves into the tea rolling machine, and use the light-heavy-light method to knead for 10 minutes; Use microwave drying equipment to dry until the water content is less than 6%. The microwave frequency is 2450±50 MHz, the microwave power is 2-6kw, and the drying time is 3 minutes to form the raw material of glutinous rice fragrance.

[0014] Using large-leaf sun-dried green tea from Yunnan as the raw material, it is sorted and sieved to ferment Pu-erh tea. The pile is 0.8 meters high after the tide, and each pile is 6 to...

Embodiment 2

[0015] Example 2: Clean the picked glutinous rice fragrant fresh leaves, spread them on a drying cloth to dry for 40 minutes, until the fresh leaves become soft; use microwave de-enzyming and drying equipment to de-enzyme, the microwave frequency is 2450±50 MHz, and the microwave power is 2- 6kw, the greening time is 5 minutes; quickly cool the glutinous rice fragrant leaves to room temperature with a blower or fan; pour the cooled glutinous rice fragrant leaves into the tea rolling machine, and use the light-heavy-light method to knead for 15 minutes; Use microwave drying equipment to dry until the water content is less than 6%. The microwave frequency is 2450±50 MHz, the microwave power is 2-6kw, and the drying time is 5 minutes to form the raw material of glutinous rice fragrance.

[0016] Using large-leaf sun-dried green tea from Yunnan as the raw material, it is sorted and sieved to ferment Pu-erh tea. The pile is 0.8 meters high after the tide, and each pile is 6 tons. ....

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PUM

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Abstract

The invention discloses a processing technology of sticky rice fragrance Puerh tea. The processing technology of sticky rice fragrance Puerh tea comprises the following steps: processing sticky rice fragrance raw materials, and processing Puerh tea, wherein the technological process of sticky rice fragrance raw materials comprises the working procedures of picking fresh leaves, cleaning, spreading and airing, removing water, cooling, twisting, and drying; and the technological process of the sticky rice fragrance Puerh tea mainly comprises the following steps: purchasing raw materials, replicating primary tea, fermenting, turning and stacking, drying, screening, sorting, blending sticky rice fragrance, pressing, packaging, storing and transporting. The sticky rice fragrance Puerh tea prepared by the technology provided by the invention is red, thick and bright in liquor color, is unique in fragrance, has sticky rice fragrance and aging flavor, is pure and mild, is refreshing and sweet after taste in flavor, and has good tea dregs, and the tea dregs are uniform and consistent in color.

Description

technical field [0001] The invention relates to a processing technology of tea products, in particular to the processing of Yunnan glutinous rice fragrant Pu'er tea. Background technique [0002] Glutinous rice fragrance, Latin scientific name: Semnostachya menglaensis H. P. Tsui, is a herb produced in Yunnan. It has a strong glutinous rice fragrance, and it also has the effect of cooling and detoxifying, treating malnutrition in children and leucorrhea in women. There are deficiencies in the traditional production process of using glutinous rice fragrant raw materials and Pu'er tea processing technology to process Pu'er tea, so the color, aroma and taste of the product are relatively poor. [0003] How to make glutinous rice-flavored Pu'er tea achieve a more ideal taste, which not only maintains the original pure natural characteristics and rich nutritional components, but also is convenient to drink. The traditional method is easy to cause the loss of glutinous rice flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 徐家龙康耀昌
Owner 云南省腾冲清凉山茶厂有限责任公司
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