Processing technology of immature tangerine Pu'er tea

Abstract

The invention discloses a processing technology of immature tangerine Pu'er tea. The processing technology comprises the following steps: taking palace-grade Pu'er tea processed from a special-grade spring tea raw material of old trees in mountains 1500 meters or higher in elevation, and immature tangerines with large oil sacs, full oil cavities and uniform size from 8 year-old or older old treesin Xinhui first-grade producing areas, as raw materials; and selecting the Pu'er tea, selecting the immature tangerines, performing primary cleaning on the immature tangerines, digging out the pulp ofthe immature tangerines, performing secondary cleaning and dewatering on the immature tangerines, performing fixation on the immature tangerines, performing primary drying, filling the immature tangerines with the tea, and performing secondary drying, air drying, packaging and storing to obtain the immature tangerine Pu'er tea. In comparison to traditional technologies, the processing technologyof the immature tangerine Pu'er tea avoids bad mouthfeel and easy damping of the tea due to dampness in the immature tangerines, solves the problem of nutrient loss of the tangerine peel due to rapidhigh-temperature drying, improves the nutritional value of a product and has better popularization prospects.

Description

technical field [0001] The invention belongs to the field of tea processing technology, and in particular relates to a processing technology of small green mandarin puer tea. Background technique [0002] Tangerine peel Pu'er tea is one of Wuyi's special products. It is made by selecting Xinhui citrus peel with the reputation of "thousand-year ginseng and century-old orange peel" and aged ripe Pu'er tea from Yunnan, which is known as the crown of slimming tea. With any additives, tea leaves are fragrant and refreshing, soothe the liver and lungs, eliminate stagnation and stagnation, and are rich in vitamins. It is the first choice for moistening the lungs, strengthening the stomach, and reducing fat. Tangerine Peel Pu'er Tea is mild and sweet in nature, suitable for all ages, especially suitable for middle-aged and elderly people to keep healthy and drink regularly, and it is the best tea to honor the elders. Long-term smokers, long-term computer users, elderly people who p...

AI Technical Summary

Problems solved by technology

[0003] However, due to the selection of raw materials and technical problems of traditional tangerine peel citrus pu-tea, Pu-erh tea is often put directly into the moist green citrus that has just been dug out during the production process. In summer, the temperature of 30-50 degrees is easy to breed bacteria. The humid environment inside the citrus can easily make the Pu-erh tea damp and affect the taste, and the green citrus will also turn black under the influence of the Pu-erh tea; the traditional technology uses high temperature to quickly dry the tea to prevent the tea from getting damp, which will also cause the color of the small citrus Greenish brown, causing loss of nutrients at the same time