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A kind of artificial rapid aging method of dark tea

A black tea, artificial technology, applied in the aging of dark tea, tea aging process, can solve the problems of unfavorable yield, mildew and rot, long aging period, etc., to achieve the effect of controlling quality and preventing mildew

Active Publication Date: 2016-05-18
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, aged Pu-erh tea is usually aged under natural conditions. First, the aging period is too long, which is not conducive to increasing the yield; , affecting product quality

Method used

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  • A kind of artificial rapid aging method of dark tea
  • A kind of artificial rapid aging method of dark tea
  • A kind of artificial rapid aging method of dark tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Put the sun-dried green tea of ​​Yunnan big-leaf Pu-erh tea in a closed container, pass in steam, and fumigate for 10 minutes to obtain remoisturized tea leaves with a water content of 10%. Then keep the constant temperature condition of 50 DEG C in the container, and constantly add water to maintain the water content of the tea leaves at 10%, and then age them. After 4 days of aging, the product has reached the quality of natural aging for about 5 years through the identification of tea tasters.

Embodiment 2

[0075] Put the sun-dried green tea of ​​Yunnan big-leaf Pu-erh tea in a closed container, pass through steam, and fumigate for 5 minutes to obtain remoisturized tea leaves with a water content of 8%. Then keep the constant temperature condition of 60°C in the container, and keep replenishing water to keep the water content of the tea leaves at 8%, and then age them. After 9 days of aging, the product has reached the quality of natural aging for about 6 years through the identification of tea tasters.

Embodiment 3

[0077] Put the sun-dried green tea of ​​Yunnan big-leaf Pu-erh tea in a closed container, pass in steam, and fumigate for 15 minutes to obtain remoisturized tea leaves with a water content of 20%. Then keep the constant temperature condition of 50 DEG C in the container, and constantly add water to maintain the water content of the tea leaves at 20%, and then age them. After aging for 5 days, the product has reached the quality of natural aging for about 8-10 years through the identification of tea tasters.

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PUM

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Abstract

The invention discloses an artificial and rapid aging method for dark tea. The artificial and rapid aging method comprises the following steps: stifling sunned raw tea for 5-30 minutes by steam to obtain moisture-regained tea with the water content of 8%-30%; aging at a constant temperature of 40-70 DEG C in constant-humidity condition for 4-9 days; and during an aging process, supplementing water to maintain the water content of the tea to 8%-30%. According to the method, the aging quality which can be obtained by naturally aging for 5-10 years is rapidly realized by utilizing a chemical reaction so as to effectively prevent the dark tea from being mildewed in the aging process and control the quality of the aged tea well.

Description

technical field [0001] The invention relates to a tea aging process, in particular to a method for aging black tea including Pu'er tea, and belongs to the technical field of food. Background technique [0002] The origin of Pu'er tea is mainly in the Simao area and Xishuangbanna of Yunnan. With the development of the economy and the enhancement of people's awareness of health care, Pu'er tea has attracted the attention and attention of the whole society because of its mellow and sweet taste, its unique good quality and its special health care effect on the human body. The products are deeply favored by consumers. . [0003] With the development of history, the production, processing and quality characteristics of Pu'er tea have also changed accordingly. Today's Pu'er tea is one of the main varieties of black tea. It is processed into Pu'er raw tea by using the fresh leaves of Yunnan big-leaf species through the processes of killing green, kneading and drying in the sun. D...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08A23F3/40
Inventor 李长文徐咏全李丽维崔瀚元
Owner TIANJIN TASLY GROUP