Fermentation technology of fermented Pu'er tea

Abstract

The invention relates to a preparation technology of fermented Pu'er tea. The preparation technology comprises the following steps: selecting Yuannan big-leaf crude tea with water content below 12%; equalizing the Yuannan big-leaf crude tea into small piles, 50-100kg per pile; sterilizing the Yuannan big-leaf crude tea equalized into small piles with steam at 100-110 DEG C, wherein the steam sterilizing time is 60-90s; wetting the Yuannan big-leaf crude tea after the steam sterilizing, performing greenhouse effect in a closed space for 60-68 days, and regularly breaking blocks with hands and turning over the piles; and piling the Yuannan big-leaf crude tea fermented by small piles, and removing impurities with static and putting into a cloth bag. The preparation technology provided by the invention can keep the integrity of Pu'er tea as well as the original taste, original soup and original aroma, realizes uniform and mature fermentation, promises cleanness and avoids pile smell and foreign flavor.

Description

technical field [0001] The invention relates to the field of tea-making technology, in particular to a fermenting technology for ripe Pu-erh tea. Background technique [0002] Pu'er tea is loose tea and pressed tea made from fermented large-leaf sun-dried green tea in a certain area of ​​Yunnan Province, China. The first generation: Before 2007, it was bagged and fermented in large piles. In the past, high-grade tea was distributed, such as two or three tons of tea from the palace, especially one or two hundred kilograms of bud heads, which were packed in pockets and fermented in a pile of 10 tons. —After 2008, wooden boxes were fermented, and the fermented quantity of traditional large-leaf sun-dried green tea was 5,000-10,000 kg, and the cooked tea was fermented on the cement floor, resulting in unhygienic fermentation. Traditional Pu-erh tea was processed In the process of tea processing, the tea has an unpleasant and pungent fishy smell. According to the traditional me...

AI Technical Summary

Problems solved by technology

In the past, high-grade tea was distributed, such as two or three tons of tea from the palace, especially one or two hundred kilograms of bud heads, which were packed in pockets and fermented in a pile of 10 tons. —After 2008, wooden boxes were fermented, and the fermented quantity of traditional large-leaf sun-dried green tea was 5,000-10,000 kg, and the cooked tea was fermented on the cement floor, resulting in unhygienic fermentation. Traditional Pu-erh tea was processed In the process of tea processing, the tea has an unpleasant and pungent fishy smell. According to the traditional method of floor fermentation, the surface of the pile can not be washed off by hand. The traditional use of sacks, woven bags, etc. is prone to harmful molds; Machines are used to deblock tea leaves in the process, resulting in easy breakage of tea leaves, resulting in the failure to maintain the integrity of the finished Pu-erh tea, and the problem of agglomeration, and the uniformity of the humidity of the tea leaves cannot be found in time; traditionally fermented cooked tea must be After another tide, make it soft, press it with a machine before it can be shaped, and the traditional tide suppression has disadvantages, the tide will make the dried tea leaves wet again, the tea juice will overflow, and the tea made has a watery taste. Fishy smell, the earthy smell can only be removed after three years of storage for traditional cooked tea

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