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A fermentation method and technology for Pu-erh tea, applied in the direction of tea treatment before extraction, can solve the problems of long fermentation period, uncontrollable fermentation process, unstable product quality, etc., and achieve the effect of speeding up the fermentation process and mellow taste.
Inactive Publication Date: 2013-09-18
SOUTH CHINA UNIV OF TECH
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Problems solved by technology
As the health care and medicinal value of Pu’er tea are more and more widely recognized, consumers’ demand for Pu’er tea is also increasing. However, the production of Pu’er tea has always continued the tr
Method used
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Embodiment 1
[0025] (1) Put 4kg of sun-dried green hair tea into the fermentation box (size 50×34×37cm), and the pile height is about 35cm.
[0026] (2) Dissolve 16g of phenylalanine into the purified water to be humidified, and then evenly spray it on the original tea, stir evenly, and humidify the tea until the water content of the tea pile is 45%.
[0027] (3) After the tide is completed, cover the lid of the fermentation box and ferment naturally for 6 days, and perform the first turning over.
[0028] (4) After the first turning over is completed, cover the lid of the fermentation box and continue to ferment for 6 days, and then carry out the second turning.
[0029] (5) Open the lid of the fermentation box on the 13th day of fermentation, continue fermentation for 6 days, and perform the third turn over.
[0030] (6) On the 18th day of fermentation, spread the fermented products flat in a cool, dry and ventilated place to air dry. During the fermentation process, the fluctuation ra...
Embodiment 2
[0033] The differences between this implementation and Example 1 are:
[0034] Add 8kg of sun-dried green hair tea in step (1), the initial pile height is about 40cm, and add 40g of phenylalanine in step (2).
[0035] The Pu'er tea quality that makes through this method can reach the same quality level of embodiment 1.
Embodiment 3
[0037] The difference between this embodiment and embodiment 2 is:
[0038] In step (2), dissolve 40g of alanine into the purified water to be humidified, then evenly spray it on the original tea, stir evenly, and humidify the water until the water content is 47%.
[0039] The Pu-erh tea produced by this method has a mellow aroma, a thick and bright red soup, a mellow and sweet aftertaste, and a distinctive woody aroma.
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Abstract
The invention belongs to the technical field of tea manufacture and discloses puer tea and a fermenting method. The fermenting method comprises the following steps that: (1) pile fermentation is carried out, wherein sunned raw tea is adopted as a raw tea material, and the initial pile height is controlled to be 30cm-45cm; (2) amino acid with the mass accounting for 0.3%-0.6% of that of the sunned raw tea is dissolved into tidal water for humidifying, and then the amino acid solution is uniformly sprayed on the tea material till the water content of the tea is 43%-48% through humidification of the tidal water; and (3) then fermentation is carried out in a fermentation box for 16-20 days, the pile is overturned once at an interval of 5-7 days in the fermentation process, and the fermented tea is flatly spread and is put at a shady and dry place for natural drying. The puer tea prepared by the fermenting method has the obvious characteristics of high-quality puer tea, such as short fermenting time, pure and full taste and red and bright color, and also has the characteristic of special flavor of puer tea.
Description
technical field [0001] The invention relates to the technical field of tea production, in particular to a rapid fermentation process of high-quality Pu'er tea. Background technique [0002] Pu-erh tea belongs to black tea, which is loose tea and pressed tea made from Yunnan big-leaf sun-dried green tea from the recognized Pu-erh tea region as raw material and processed through post-fermentation. It has the characteristics of brownish red in appearance, thick and bright red soup in inner substance, unique aroma, mellow and sweet taste, and brownish red leaf bottom. According to the different post-processing procedures, it can be divided into "raw tea" and "cooked tea". According to modern medical clinical verification, Puer tea has various medical and health effects such as scavenging free radicals, anti-oxidation, lowering blood sugar, lowering blood pressure and resisting obesity. As the health care and medicinal value of Pu’er tea are more and more widely recognized, con...
Claims
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Application Information
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