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Quick fermentation method of Pu'er tea

A fermentation method and technology for Pu'er tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of long fermentation period and unstable product quality in the production process.

Pending Publication Date: 2017-01-11
NANXIONG ZHONGDA SAIER BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a rapid fermentation method for Pu'er tea, which solves the problems of long fermentation period and unstable product quality in the production process of the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of Pu'er tea rapid fermentation method of the present invention comprises the following steps:

[0022] 1) Select 6 kg of Yunnan big-leaf sun-dried green hair tea, weigh 0.3% of the weight of the tea raw material hawthorn, use 90 ° C hot water for three extractions, and add 20 times during the first extraction and the second extraction. After leaching in hot water for 1 hour, pass through a 100-mesh sieve, add water for the third time according to the tidal water content of the tea leaves after the second leaching, leaching in hot water at 90°C for 30 minutes, and combine the three extracts to obtain the leaching solution The extract is fermented tidal water. Spray the fermented tidal water evenly on the tea raw materials, stir evenly, and humidify the tidal water until the water content of the tea heap is 45%; Objective To make a stainless steel fermentation basket; place the whole basket in the fermentation room, and use a single-basket fermentation method duri...

Embodiment 2

[0028] The difference between this embodiment and embodiment 1 is:

[0029] In step 1), add 8 kg of Yunnan big-leaf sun-dried green hair tea, and prepare fermented tide water by using the water extract of Lycium barbarum that accounts for 0.5% of the weight of the tea raw material, spray the fermented tide water evenly on the tea as it is, stir evenly, and the tide water increases Wet until the water content of the tea heap is 40%;

[0030] Steps 2), 3) in the stack turning interval are 8 days, turn the stack 3 times, and finish fermentation to 24 days of fermentation.

[0031] The quality of the Pu'er tea prepared in this embodiment can reach the same quality level as in Example 1, the content of theabrownin is between 8% and 10%, and the fruity aroma is remarkable.

Embodiment 3

[0033] The difference between this embodiment and embodiment 2 is:

[0034] In step 1), the water extract of tangerine peel accounting for 0.2% of the weight of the tea raw material is prepared into fermented tidal water, and the fermented tidal water is evenly sprayed on the original tea, stirred evenly, and the tidal water is humidified until the water content of the tea pile is 45%.

[0035] The Pu-erh tea prepared in this embodiment has a mellow aroma, a thick and bright red soup, a theabrownin content of 8%-10%, a mellow and sweet taste, and an obvious aroma of tangerine peel.

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Abstract

The invention discloses a quick fermentation method of Pu'er tea. The quick fermentation method comprises the following steps of (1) selecting Yunnan grandifoliate sunning primary tea leaves as raw materials; (2) preparing fermentation and humidity enhancing water of an aqueous extract containing medicinal and edible substances; (3) performing humidity enhancement and humidification on tea leaves with the fermentation and humidity enhancing water; (4) placing the tea leaves after the humidity enhancement and the humidification in a basket; and (5) during fermentation, spreading the tea leaves into a thin layer, and placing the spread tea leaves at a shade for natural airing, wherein the fermentation period is 18-24 days, piles are reversed once every 7-9 days, and the piles are totally reversed 3 times. The physical and chemical indexes of the obtained Pu'er tea products are that the content of theabrownin is between 8%-11%, the optical characteristics of tea soup are that the color is reddish brown and bright, the physical and chemical indexes and the optical characteristics both reach the level of high-quality Pu'er tea, the tea leaves also have the characteristics of dried tangerine peel fragrance type Pu'er tea and fruity flavor type Pu'er tea, and the medicinal and edible substances are added, so that the efficacies of fermented tea leaves for reducing blood lipid and reducing weight are effectively improved.

Description

technical field [0001] The invention relates to the field of tea preparation technology, in particular to a rapid fermentation method for Pu'er tea. Background technique [0002] Pu-erh ripe tea is loose tea and pressed tea made from large-leaf sun-dried green tea from Yunnan, fermented in piles and rapidly matured in a series of subsequent processes. 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. Modern medical clinical verification shows that Pu'er tea has various medical and health effects such as scavenging free radicals, anti-oxidation, lowering blood sugar, lowering blood pressure, and losing weight. As the health care and medicinal value of Pu’er tea are widely recognized by people, consumers’ demand for Pu’er tea also increases accordingly. However, the traditional fermenting method has a long fermentation period, the fermentation process is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 戴家麟
Owner NANXIONG ZHONGDA SAIER BIOTECH
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