Puer tea processing process for reducing bitterness degree of summer and fall tea

A processing technology and technology of Pu-erh tea, applied in the direction of tea treatment before extraction, can solve the problems of high bitterness and turbid soup color in tea drinking

Inactive Publication Date: 2018-11-23
郝连奇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the tea drinks obtained by the Pu-erh tea processing technology still have the defects of high bitterness and astringency, and the soup color is turbid.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of Pu'er tea processing technology that reduces the bitterness of summer and autumn tea, this processing technology comprises the following several steps:

[0025] 1) Select high-quality sun-dried green tea with a moisture content of 10%, control the temperature of the pile at 55°C, and ferment the pile for 20 days, and set aside;

[0026] Among them, the first turning of the stack is carried out on the second day of the pile fermentation, and then the stack is turned once every 4 days;

[0027] 2) Put the fermented green tea into the mixing equipment, add β-cyclodextrin, tannase and OP animal protein powder, mix evenly, and set aside;

[0028] Among them, the addition ratio of β-cyclodextrin, tannase and OP animal protein powder is 1:1:1, and the addition ratio of the three and green hair tea is 1:3;

[0029] 3) Place the product treated in step 2) in a circular mold with a pad cloth, add 0.1 times the amount of water, and then perform steam-hot air finishing t...

Embodiment 2

[0032] A kind of Pu'er tea processing technology that reduces the bitterness of summer and autumn tea, this processing technology comprises the following several steps:

[0033] 1) Select high-quality sun-dried green tea with a moisture content of 11%, control the temperature of the pile at 50°C, and ferment the pile for 25 days, and set aside;

[0034] Among them, the pile is turned over for the first time on the second day of fermentation, and then turned once every 3 days;

[0035] 2) Put the fermented green tea into the mixing equipment, add β-cyclodextrin, tannase and OP animal protein powder, mix evenly, and set aside;

[0036] Among them, the addition ratio of β-cyclodextrin, tannase and OP animal protein powder is 1:1:1, and the addition ratio of the three and green hair tea is 1:5;

[0037] 3) Place the product treated in step 2) in a circular mold covered with a cloth pad, add 0.1 times the amount of water, and then perform steam-hot air finishing treatment on the c...

Embodiment 3

[0040] A kind of Pu'er tea processing technology that reduces the bitterness of summer and autumn tea, this processing technology comprises the following several steps:

[0041] 1) Select high-quality sun-dried green tea with a moisture content of 10%, control the temperature of the pile to 50°C, and ferment the pile for 25 days, and set aside;

[0042] Among them, the first turning of the stack is carried out on the second day of the pile fermentation, and then the stack is turned once every 4 days;

[0043] 2) Put the fermented green tea into the mixing equipment, add β-cyclodextrin, tannase and OP animal protein powder, mix evenly, and set aside;

[0044] Among them, the addition ratio of β-cyclodextrin, tannase and OP animal protein powder is 1:1:1, and the addition ratio of the three and green hair tea is 1:3;

[0045] 3) Place the product treated in step 2) in a circular mold covered with a cloth pad, add 0.1 times the amount of water, and then perform steam-hot air fin...

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PUM

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Abstract

The invention relates to the technical field of puer tea processing, in particular to a puer tea processing process for reducing the bitterness degree of summer and fall tea. The processing process comprises the following steps of (1) selecting high-quality withering primary tea with the moisture content being 10 to 11 percent; controlling the pile fermentation temperature to be 50 to 55 DEG C; performing pile fermentation for certain time for use; (2) putting withered primary tea subjected to pile fermentation treatment into material mixing equipment; adding beta-cyclodextrine, tannase and OPanimal albumin powder; uniformly mixing the materials for use; (3) putting the product treated in the step 2 into a round mold paved with a cloth liner; adding 0.1 times of quantity of water; then, performing steam-hot air fixation treatment on the round mold for certain time; (4) pressing tea leaves subjected to steam-hot air fixation treatment into a tea cake; then, drying the tea cake; controlling the moisture to a certain value; obtaining the tea. The processing process disclosed by the invention effectively overcomes the defects of high bitterness degree and liquid color turbidity of theproduct obtained by the existing puer tea processing process.

Description

technical field [0001] The invention relates to the technical field of Pu'er tea processing, in particular to a Pu'er tea processing technology for reducing the bitterness of summer and autumn tea. Background technique [0002] Pu'er tea (scientific name: Camellia sinensis var.assamica), large tree, up to 16 meters, with fine hairs on twigs and white soft hairs on terminal buds. Leaves are thin leathery, elliptic, brownish green when dry above, slightly shiny, light green below, pilose on middle rib, rest pubescent, bald on older leaves; 8-9 pairs of lateral veins, obvious on top. Flowers axillary, pilose. Bracts 2, caducous. Sepals 5, suborbicular, outside glabrous. Petals 6-7, obovate, glabrous. Stamens 8-10 mm long, free, glabrous. Ovary 3-loculed, villous; style 8 mm long, apex 3-lobed. Capsule oblate-triangular. Seeds 1 per cell, nearly round, 1 cm in diameter. (Specimen information comes from Flora of China). [0003] At present, Chinese patent CN108056196A di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 郝连奇贾宁燕
Owner 郝连奇
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