Fermenting method of Pu-er ripe tea with aromas of caramel and flowers and fruits

A Pu-erh ripe tea and fermentation method technology, which is applied in the directions of tea spices, tea treatment before extraction, etc., can solve the problem of single type

Pending Publication Date: 2019-01-04
YUNNAN SHUANGJIANG MENGKU TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the aroma type of regular Pu-erh cooked tea in the market is mainly aged, with unique quality, but a single type

Method used

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  • Fermenting method of Pu-er ripe tea with aromas of caramel and flowers and fruits
  • Fermenting method of Pu-er ripe tea with aromas of caramel and flowers and fruits
  • Fermenting method of Pu-er ripe tea with aromas of caramel and flowers and fruits

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Experimental program
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Effect test

Embodiment

[0021] Caramel aroma and flower fruit aroma Pu'er cooked tea fermentation method, the specific implementation method is as follows:

[0022] (1) Select 2 tons, 2 tons and 3 tons of first-class, third-class and fifth-class Mengku big-leaf seed-sun-dried green tea, respectively, totaling 7 tons;

[0023] (2) 2 tons of first-grade raw materials, sprinkled with 440kg of water; 2 tons of third-grade raw materials, sprinkled with 540kg of water; 3 tons of fifth-grade raw materials, sprinkled with 960kg of water; mix well, pile into a pile of 100-120 cm high;

[0024] (3) Insert intelligent temperature recorders in different parts of the tea pile to monitor and record the temperature. When the temperature of the tea pile is above 55°C, untie the tea pile to cool down, mix the tea leaves, and sprinkle mountain spring water during the mixing process to keep the water content of the tea leaves at 27°C. % or so, pile the mixed tea leaves into a pile;

[0025] (4) Control the temperature...

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Abstract

The invention relates to a fermenting method of Pu-er ripe tea with aromas of caramel and flowers and fruits. The fermenting method comprises the following steps: taking first-grade, third-grade and fifth-grade Mengku large-leaf camellia sinensis as raw materials according to the weight ratio of 2:2:3; sprinkling mountain spring water sterilized by ultraviolet light, mixing and stacking a tea pilefor fermenting; inserting intelligent temperature recorders capable of monitoring and recording temperature in different positions of the tea pile, controlling the temperature and the water content of the tea pile, and performing spreading, sprinkling, mixing and stacking every 5 to 7 days; and stopping fermenting when dried tea leaves are rufous, the brewed tea water is rufous and the taste is pure and mild, and spreading the tea leaves to dry naturally. The Pu-er ripe tea prepared according to the method is rich in 2,2,6-trimethyl-vinyl tetralin-2H-furan-3-alcohol, phenethyl alcohol, linalool oxide, terpilenol and other aroma compounds of alcohol and has the aromas of caramel and flowers and fruits.

Description

technical field [0001] The invention relates to a method for fermenting cooked Pu'er tea with caramel aroma and fruity aroma, and belongs to the technical field of Pu'er tea processing. Background technique [0002] Ripe Pu'er tea is made from Yunnan's unique large-leaf sun-dried green tea as raw material, and is produced through a special post-fermentation process in a high-temperature and high-humidity environment and with the participation of microorganisms. Oding is the most critical process for the quality and flavor of Pu-erh cooked tea. The ingredients in sun-dried green tea are oxidized and aggregated under the coordinated action of extracellular enzymes, heat generated by microbial respiration and metabolism, moisture and heat of tea leaves, and microbial metabolism. A series of extremely complicated changes such as condensation, decomposition, etc., thus forming the unique color, aroma, and taste of Pu'er tea. It has good health effects and has been recognized and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/14A23F3/40
CPCA23F3/08A23F3/14A23F3/40
Inventor 戎玉廷李兴良戎加升
Owner YUNNAN SHUANGJIANG MENGKU TEA
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