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Off-ground fermentation method of Pu'er tea

A fermentation method and technology of Pu-erh tea, applied in the direction of tea treatment before extraction, can solve the problems of large economic loss, unsanitary, color change of tea leaves, etc., and achieve the effects of increasing economic benefits, good quality of tea leaves, and sufficient oxygen

Pending Publication Date: 2018-05-22
西双版纳勐海元一茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional Pu’er tea fermentation method is to ferment on the ground, which will cause the tea leaves to rot, deteriorate, and agglomerate when they touch the ground, which will affect the quality and taste of the tea. The fermentation time will be long, and spoilage will occur, resulting in large economic losses. Escherichia coli exceeds the standard, and the color of the tea leaves change, unhygienic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] An off-the-ground fermentation method for making Pu'er tea, comprising the following steps;

[0021] S1. Use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size. Spread the screened fresh leaves evenly on the bamboo dustpan to form a 3 cm thick layer. Dry for 2.5 hours and turn them manually every 6 minutes. Pour once until the tea leaves are pinched continuously and the water content reaches 20%, put the withered tea leaves into the tea kneading machine and knead them gently for 15 minutes, roll the tea leaves into strands, take them out and spread them on a bamboo dustpan to form 3 Centimeter thick layer, put it in the sun to dry, let all the tea leaves be evenly exposed to light and heat, take it to the room every night to ventilate and spread it out, and then dry it the next day for 32 hours, and remove impurities when the tea leaves are dried until the moisture content is below 3% ;

[0022] S2. Measure the water content o...

Embodiment 2

[0029] An off-the-ground fermentation method for making Pu'er tea, comprising the following steps;

[0030] S1. Use a sieve to filter and screen the freshly picked tea leaves to obtain tea leaves of uniform size. Spread the screened fresh leaves evenly on a bamboo dustpan to form a 3 cm thick layer, dry them for 2.6 hours, and turn them manually every 7 minutes Pour it once until the tea leaves are pinched continuously and the water content reaches 20%, then put the withered tea leaves into the tea kneading machine and gently knead them for 16 minutes to roll the tea leaves into strands, take them out and spread them on a bamboo dustpan to form 4 Centimeter thick layer, put it in the sun to dry, let all the tea leaves be evenly exposed to light and heat, take it to the room every night to ventilate and spread it out, and then dry it the next day for 32 hours, and remove impurities when the tea leaves are dried until the moisture content is below 3% ;

[0031] S2. Measure the ...

Embodiment 3

[0038] An off-the-ground fermentation method for making Pu'er tea, comprising the following steps;

[0039] S1. Use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size and size. Spread the screened fresh leaves evenly on the bamboo dustpan to form a 5 cm thick layer, dry them in the sun for 3 hours, and turn them manually every 8 minutes Pour it once until the tea leaves are pinched continuously and the water content reaches 20%, put the withered tea leaves into the tea kneading machine and gently knead them for 17 minutes to roll the tea leaves into strands, take them out and spread them on a bamboo dustpan to form 5 Centimeter thick layer, put it in the sun to dry, let all the tea leaves be evenly exposed to light and heat, take it to the room every night to ventilate and spread it out, and then dry it the next day for 32 hours, and remove impurities when the tea leaves are dried until the moisture content is below 3% ;

[0040] S2....

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PUM

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Abstract

The invention provides an off-ground fermentation method of Pu'er tea. The method comprises the following steps: S1, filtering and screening newly harvested tea leaves by using a sieve so as to obtaintea leaves with uniform sizes; evenly spreading the screened fresh tea leaves on a bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun for 2.5-3h, and manually overturning at atime every 6-10min; when the tea leaves are not broken by hand kneading and have water content of 20%, putting withered tea leaves into a tea roller and lightly rolling for 15-20min so as to enable the tea leaves to be coiled into strip cord shapes, taking out and spreading the tea leaves on the bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun, enabling all the tea leavesto be evenly irradiated, taking the tea leaves into a room every night and spreading for drying under the condition of ventilation, and continuously drying in the sun the next day. The finally fermented Pu'er tea finished product is enabled to be different both in taste and color by changing the water content and components of the Pu'er tea raw material and changing the tea making environment; inactual sales, the Pu'er tea meets the demands of customers with different tastes and increases the economic benefit.

Description

technical field [0001] The invention relates to the technical field of making Pu'er tea, in particular to an off-ground fermentation method for Pu'er tea. Background technique [0002] Pu-erh tea is made from large-leaf sun-dried green tea from Yunnan, and is made by sub-fermented green tea. It is divided into raw tea and cooked tea according to fermentation, and the finished product is divided into loose tea and pressed tea. Pu'er tea pays attention to the brewing technique and the art of drinking, and there are many ways to drink it, which can be drunk clear or mixed. The tea soup of Pu'er tea is thick and bright, with a mellow aroma, a unique aroma, and a smooth taste. After brewing for five or six times, the aroma is still there. The traditional Pu’er tea fermentation method is to ferment on the ground, which will cause the tea leaves to rot, deteriorate, and agglomerate when they touch the ground, which will affect the quality and taste of the tea leaves. The fermentat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 陈文彬
Owner 西双版纳勐海元一茶业有限责任公司
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