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Aging method for Liupu tea

A technology for Liubao tea and tea leaves, which is applied in the field of tea processing, can solve the problems of long aging period of Liubao tea and low yield of Liubao tea, and achieve the effect of shortening the aging period, maintaining quality, and brightening the color of the soup.

Inactive Publication Date: 2016-11-09
WUZHOU ZHONGMING TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for aging Liubao tea, which can solve the problems of long aging period of Liubao tea and low yield of Liubao tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The aging method of Liubao tea in this embodiment is as follows: put the tea leaves in an incubator, control the temperature in the box to 32°C to 35°C, and the humidity to 80% to 85%, place them for aging for 2 minutes, then take out the tea leaves, turn Put the tea into a well-ventilated vibrating screen with holes on all sides, control the temperature at 20°C to 25°C, and the humidity at 75% to 80%, and age for 2 days; then place the tea leaves in the incubator and the vibrating screen alternately Aging: The number of times of aging in an incubator is 8 times, and the number of times of aging in a vibrating sieve is 9 times.

[0014] The water content of the aged tealeaves in this embodiment is 6.5%.

Embodiment 2

[0016] The aging method of Liubao tea in this example is as follows: put the tea leaves in an incubator, control the temperature in the box to 34°C to 37°C, and the humidity to 80% to 85%, leave them to age for 3 days, and then take out the tea leaves. Transfer to a well-ventilated vibrating screen with holes on all sides, control the temperature at 20°C to 25°C, and humidity at 75% to 80%, and age for 1; then place the tea leaves in an incubator and vibrating screen alternately according to the above conditions Aging; Wherein, the number of times of aging in the incubator is 8 times, and the number of times of aging in the vibrating sieve is 9 times.

[0017] The water content of the aged tealeaves in this embodiment is 8%.

Embodiment 3

[0019] The aging method of Liubao tea in this embodiment is as follows: put the tea leaves in an incubator, control the temperature in the box to 34°C to 38°C, and the humidity to 80% to 85%, leave them to age for 2.5 days, and then take out the tea leaves. Transfer to a well-ventilated vibrating screen with holes on all sides, control the temperature at 20°C to 25°C, and humidity at 75% to 80%, and age for 3 days; then place the tea leaves in an incubator and a vibrating screen according to the above conditions Alternate aging; wherein, the number of times of aging in the incubator is 9 times, and the number of times of aging in the vibrating sieve is 8 times.

[0020] The water content of the aged tealeaves in this embodiment is 5%.

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PUM

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Abstract

The invention discloses an aging method for Liupu tea, and relates to the technical field of Liupu tea processing. According to the aging method disclosed by the invention, the Liupu tea is aged under the conditions of a high temperature (32 DEG C to 38 DEG C) and a low temperature (20 DEG C to 25 DEG C) alternatively, and a vibrating screen is adopted to carry out aging under a low temperature condition, and thus, the phenomenon mildewing of tea can be effectively inhibited, so that quality of the Liupu tea is maintained and the aging period of the Liupu tea is shortened; after being brewed, the tea processed by the method disclosed by the invention is red and bright in liquor color, has no musty taste and is full-bodied in fragrance and color.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to an aging method of Liubao tea. Background technique [0002] Liubao tea is a kind of black tea, which is mainly produced in Liubao Town, Wuzhou, Guangxi, China, and is well-known at home and abroad. Liubao tea is a fully fermented tea. The production method of Liubao tea generally includes the primary processing stage and the refined processing stage. The production process of the primary processing stage includes the processes of killing greens, primary kneading, re-kneading, and drying. The finished products are Raw tea: The production process in the refined processing stage includes screening, blending, stacking, autoclaving, aging, storage and other processes, and the finished product is Liubao tea. Microorganisms play an important role in black tea processing. [0003] The quality of Liubao tea needs to be aged, and it is an important link in the production process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 李访
Owner WUZHOU ZHONGMING TEA IND CO LTD
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