Tea clustering technology of Pu'er tea

Abstract

The invention discloses a tea clustering technology of Pu'er tea. The tea clustering technology comprises the following steps of (a) selecting large-leaf variety sunning semi-finished tea as raw materials; (b) removing impurities to obtain prepared materials; (c), placing the prepared materials at a steam opening, and performing quick steaming to obtain soft prepared materials; (d) placing squarebamboo baskets in an earth isolated manner, paving bamboo shoot shells in the bamboo baskets until the periphery of the bamboo baskets is completely paved with the bamboo shoot shells, then performingstuffing in the bamboo baskets to obtain the prepared materials, and performing uniform and slight pressing; (e) repeating the step (c), stuffing the prepared materials in the bamboo baskets, and performing isolating with super-large Shanmao leaves; (f) repeating the step (e) until about 80-90% of the bamboo baskets are complete; and (g) performing refrigeration and fragrance enhancement for oneweek, then sealing the bamboo shoot shells on the surfaces, enabling the bamboo baskets to be naturally laid out in an ventilated, shady, cool and flavorless warehouse for 6 months to 3 years, and from the day of the third month, detecting humidity changes each day, and controlling the humidity to be 60-80 degrees. According to the tea clustering technology of Pu'er tea disclosed by the invention,the green taste can be removed, the quality can be improved, and the storage is stable.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a Pu'er tea cluster tea process. Background technique [0002] Tea is one of the most consumed beverages in the world, and its biological activity and health benefits have received widespread attention. Pu'er tea is a characteristic tea of ​​Yunnan, originally produced in Xishuangbanna, Simao, Yunnan and other places. Its cultivation and preparation technology has a history of more than a thousand years. [0003] According to relevant literature records: Fohai tea production method, scoring the initial production and re-production procedures twice. The local people and tea farmers pick the tea leaves, stir-fry them in a kettle to wither them, take out the bamboo mats and knead them repeatedly to form tea, and get it in the sun or dry, which is the initial tea. Or they can be sold in the market sporadically, or they can be put into bamboo baskets of different quality. The baske...

AI Technical Summary

Problems solved by technology

From this at least the following questions can be drawn: Question 1: The high-temperature method of green tea is used to make Pu-erh tea, which is not suitable for the post-oxidation production method of Pu-erh tea that gets more fragrant as it ages; Fermentation is still irregular in each part of the basket. In addition, there is no rigorous scientific cultivation of healthy-oriented beneficial bacteria; Question 3, dark brown black tea refers to dark brown dry tea with red soup color, which is not suitable for the production process of Puer tea. Retain endogenous enzymes, theanine, polysaccharides and other water-soluble extracts, etc.

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