Green brick tea fermentation method

A fermentation method and a technology for green brick tea, applied in the field of fermentation of green brick tea, can solve the problems of internal quality stability and product quality difference of green brick tea, and achieve the effects of improving tea quality, mellow taste, and red, bright and transparent soup color.

Inactive Publication Date: 2013-09-18
CHIBI ZHAOLI QIAODONGZHUANG TEA
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AI Technical Summary

Problems solved by technology

[0003] However, since the fermentation process has been mainly produced by human experience for a long time, the quality of the products varies ...

Method used

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Embodiment Construction

[0026] The technological process of green brick tea: tea picking→fermentation→copying (cutting tea, winnowing, blending)→autoclaved forming→finished product.

[0027] 1. Material selection

[0028] Green brick tea raw material Old green tea is generally divided into summer tea and autumn tea. Due to differences in the growing environment such as seasons and climates, the quality of summer tea is better than that of autumn tea. It also has advantages and disadvantages due to differences in regions and tea tree varieties. Generally, harvesting is grown in this season. Red stems, the length is between 30 and 40 cm is appropriate. After regular sorting of impurities, drums, pots and greens, and rolling, baking, drying, and drying, it is better for the old green tea to contain 18% to 25% of the original juice water before fermentation.

[0029] Two, add water

[0030] According to the self-contained water content of tea leaves, the water content of raw materials after water absor...

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Abstract

The invention provides a green brick tea fermentation method. The method comprises the following steps of: tea leaf raw material pre-processing, water adding, pile fermenting, tea turning, stacking, digging, drying and aging, wherein 1 water adding-pile fermenting: namely adding water to enable the water content of green tea to reach 32%-48%, carrying out the first pile fermenting, laying the tea into 3-4 layers with the height of 0.5m for pile fermenting, and spraying water layer by layer; and naturally fermenting the green tea in 34-48 hours after adding water into the piled tea, wherein the pile temperature is 45-69 DEG C; 2, tea turning: namely, first tea turning, second tea turning and third tea turning; 3, stacking; and 4 aging. Compared with the prior art, the method beneficial for improving the tea leave quality and extract, so that a green brick tea product has a mellow taste and red and transparent liquor color, can be quickly brewed, and has brewing and decocting durability and a unique green brick tea aged fragrance and flavor.

Description

technical field [0001] The invention relates to a fermentation method of black tea, in particular to a fermentation method of green brick tea. Background technique [0002] Green brick tea is mainly produced in the Yangloudong area of ​​Zhaoliqiao, Chibi, Hubei (formerly known as Puqi); large-scale production has a history of hundreds of years. The tea juice is rich and delicious, with a unique aroma and a sweet and meaningful aftertaste. The blue bricks have various shapes, green-brown color, pure aroma, red-yellow soup and strong taste. Drinking green brick tea, in addition to promoting body fluid and quenching thirst, also has the effects of refreshing, helping digestion, sterilizing and stopping diarrhea. Mainly sold to Inner Mongolia and other Northwest regions. Old green tea is used as raw material and made by pressing. The old green tea is mainly produced in Chibi, Xianning, Tongshan, Chongyang, Tongcheng and other counties in Xianning area of ​​Hubei Province; now...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 龙宝成
Owner CHIBI ZHAOLI QIAODONGZHUANG TEA
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