Method for grafting and fermenting of Pu'er tea

Abstract

The invention discloses a method for grafting and fermenting of Pu'er tea. The method comprises the following steps: separately performing withering, enzyme deactivation and rolling treatment on big leaf type Pu'er crude tea of three major tea producing areas including Yunnan Menghai tea area, Pu'er tea area and Lincang tea area, drying, and uniformly mixing; watering the tea leaves mixed uniformly, and then carrying out pile-fermentation to prepare a mother pile of tea leaves; then, with the Yunnan big leaf type Pu'er crude tea as a raw material, preparing Pu'er tea according to a traditionalmethod, and in the fermentation process, turning the pile for 5 times, and from the 3rd to the 5th turning, adding the mother pile of tea leaves and mixing uniformly; and after the tea leaves are un-piled, deblocking and naturally cooling and drying the tea leaves, and further processing to obtain the Pu'er tea. The method is simple and easy to operate, ensures the stable quality of each batch ofproducts, avoids the problems such as acid, throat rubbing, stinging, stabbing, souring, etc., and is suitable for industrial production as well as marketing and application.

Description

technical field [0001] The invention belongs to the technical field of Pu'er tea production, and in particular relates to a method for grafting and fermenting Pu'er tea. Background technique [0002] In the fermentation process of the existing artificial tea leaves, due to the influence of objective factors such as weather, temperature, and the technical level of the operators, it is often difficult to ensure the stability and activity of the fermented tea products are consistent, and sourness, hang-throat, etc. are more likely to occur. , bite, sting, rancid and other phenomena. [0003] Every step of tea production is the key to the formation of tea quality. The tea fermentation process is a complex dynamic process. There are many kinds of microorganisms involved in tea fermentation, including mold, yeast and bacteria, which are collected from different regions, at different times and at different times. Different types of tea will have different qualities in the preparat...

AI Technical Summary

Problems solved by technology

[0002] In the fermentation process of the existing artificial tea leaves, due to the influence of objective factors such as weather, temperature, and the technical level of the operators, it is often difficult to ensure the stability and activity of the fermented tea products are consistent, and sourness, hang-throat, etc. are more likely to occur. , bite, sting, rancid, etc.