Fermenting method of green brick tea

A fermentation method and technology for green brick tea, applied in the field of fermentation of green brick tea, can solve the problems of poor quality and unstable quality of green brick tea.

Inactive Publication Date: 2017-07-18
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of existing green brick tea is not stable enough, and the quality is relatively poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Spread the freshly picked tea leaves in 4 layers, with a layer height of 0.4 cm, spray water layer by layer until the moisture content of the tea leaves is 60%, and control the pile temperature to 45°C for stacking;

[0019] 2) On the 5th day of the pile, turn the tea for the first time, and control the pile temperature to 50°C after turning the tea;

[0020] 3) Turn the tea for the second time on the 8th day of the pile. After turning the tea, control the pile temperature to 40°C;

[0021] 4) On the 10th day of the pile, turn the tea for the third time. After turning the tea, control the pile temperature to 30°C;

[0022] 5) when the moisture content of the tea leaves is below 20%, the tea leaves are molded into a predetermined shape;

[0023] 6) Put the tea leaves in the predetermined shape in a vacuum environment, and dehumidify them by vacuum until the moisture content is below 7%.

Embodiment 2

[0025] 1) Lay the freshly picked tea leaves in 5 layers, with a layer height of 0.5 cm, spray water layer by layer until the moisture content of the tea leaves is 65%, and the temperature of the pile is controlled at 65°C for stacking;

[0026] 2) On the fifth day of the pile, turn the tea for the first time, and control the pile temperature to 55°C after turning the tea;

[0027] 3) Turn the tea for the second time on the 8th day of the pile. After turning the tea, control the pile temperature to 45°C;

[0028] 4) On the 10th day of the pile, turn the tea for the third time. After turning the tea, control the pile temperature to 35°C;

[0029] 5) when the moisture content of the tea leaves is below 20%, the tea leaves are molded into a predetermined shape;

[0030] 6) Put the tea leaves in the predetermined shape in a vacuum environment, and dehumidify them by vacuum until the moisture content is below 7%.

Embodiment 3

[0032] 1) Spread the freshly picked tea leaves in 4 layers, with a layer height of 0.5 cm, and spray water layer by layer until the moisture content of the tea leaves is 62%, and the pile temperature is controlled at 60°C for stacking;

[0033] 2) On the fifth day of the pile, turn the tea for the first time, and control the pile temperature to 55°C after turning the tea;

[0034] 3) Turn the tea for the second time on the 8th day of the pile. After turning the tea, control the pile temperature to 45°C;

[0035] 4) On the 10th day of the pile, turn the tea for the third time. After turning the tea, control the pile temperature to 35°C;

[0036] 5) when the moisture content of the tea leaves is below 20%, the tea leaves are molded into a predetermined shape;

[0037] 6) Put the tea leaves in the predetermined shape in a vacuum environment, and dehumidify them by vacuum until the moisture content is below 7%.

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PUM

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Abstract

The invention discloses a fermenting method of green brick tea. The method comprises the following steps: 1) adding water in fresh picked tea leaves to preform pile fermentation; 2) firstly turning over the tea at the fifth day of the pile fermentation; 3) turning over the tea at the second time at the eighth day of the pile fermentation; 4) turning over the tea at the third time at the tenth day of the pile fermentation; 5) mold-pressing the tea leaves into a predetermined shape when the water content of the tea leaves is less than 20% due to the pile fermentation; and 6) placing the tea leaves at the predetermined shape in a vacuum environment, dehumidifying in the vacuum until the water content is less than 7%. The prepared green brick tea is pure and mild in mouth feeling, red bright and transparent in liquor color, fast in liquor making, resistant to brew, and emits thick stale flavor of the green brick tea.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for fermenting green brick tea. Background technique [0002] Qingzhuan tea is a kind of dark tea. It is made from fresh leaves of camellia trees at an altitude of 600-1200m and steamed at high temperature. Loudong Ancient Town has a history of more than 600 years. Qingzhuan tea is rectangular brick-shaped in shape, greenish-brown in color, pure in aroma, mellow in taste, orange-red in soup color, and dark brown at the bottom of the leaves. Green brick tea has the effects of promoting body fluid to quench thirst, refreshing and refreshing, helping digestion, sterilizing and antidiarrheal. Yet existing blue brick tea quality is not stable enough, and quality is relatively poor. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fermentation method of green brick tea. The green brick tea produced by the method ha...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor张松波
Owner张松波