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Processing method for pericarpium citri reticulatae Liupao tea

A processing method and technology of Liu Pao tea, applied in the processing field of tangerine peel Liu Pao tea, can solve the problems of not so high fusion coordination, slow dissolution of tangerine peel, and less foam resistance than tangerine peel. Produces strong practicality and strong decomposing oily effect

Inactive Publication Date: 2019-02-26
广西梧州六堡茶股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the variety of black tea is still very single, and there is no report of Chenpi Liubao tea.
[0004] There are some products such as tangerine peel Pu'er tea in the market, and the tangerine peel Pu'er tea of ​​the prior art has some taste problems, because the soluble matter of tangerine peel is slow to decoction and is resistant to foaming, while the soluble matter of tea is quick to efflux, and the degree of foam resistance is not as good as that of tangerine peel. When the two are brewed together at the same time, the tea flavor will be exhausted, and the tangerine peel flavor will just start, and the degree of fusion and coordination will not be so high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing method of tangerine peel Liubao tea, its processing step is as follows:

[0030] (1) Greening of fresh leaves: The picked fresh leaves of Liubao tea are greened with a greening machine at a temperature of 160-170°C for 5-6 minutes.

[0031] (2) Initial kneading: Knead the green leaves with a kneading machine, the kneading machine speed is 50-60r / min, the kneading time is 40-50 minutes, knead until the tea cell damage is 55-60%.

[0032] (3) Retting: Dry the tea leaves after the initial kneading at low temperature until the moisture content of the tea leaves is 15-20%, then stack the tea leaves at a height of 55-70cm, control the temperature at 45-60°C, and control the humidity at 70-85%. The retting time is 20 to 35 days; during the retting process, the retting process is carried out 2 to 3 times, and the tea dregs on the side are turned into the center to make the retting even.

[0033] (4) Re-kneading: Bake the retched tea leaves at a low tempera...

Embodiment 2

[0041] A kind of processing method of tangerine peel Liubao tea, its processing step is as follows:

[0042] (1) Greening of fresh leaves: The picked fresh leaves of Liubao tea are greened with a greening machine at a temperature of 160-170°C for 5-6 minutes.

[0043] (2) Initial kneading: Knead the green leaves with a kneading machine, the kneading machine speed is 50-60r / min, the kneading time is 40-50 minutes, knead until the tea cell damage is 55-60%.

[0044](3) Retting: Dry the tea leaves after the initial kneading at low temperature until the moisture content of the tea leaves is 15-20%, then stack the tea leaves at a height of 55-70cm, control the temperature at 45-60°C, and control the humidity at 70-85%. The retting time is 20~25 days, and the microbial content is collected at the upper, middle and lower points of the tea pile by machine: the bacterial concentration is 1.6~4.2×10 8 cfu / g, yeast concentration is 0.12~2.2×10 8 cfu / g, mold concentration is 0.48~1.5×1...

Embodiment 3

[0054] Comparing Example 1 and Example 2 with the taste of commercially available tangerine peel Pu'er tea, respectively take 10 grams of tea leaves and place them in 200ml purple sand pots or tureen bowls, wash the tea twice, brew for about 30 seconds, and drink the soup. The results are shown in the table 1.

[0055] Table 1 Taste comparison of different tangerine peel dark teas

[0056] tea

[0057] As can be seen from Table 1, the soup color and mouthfeel of Liubao tea with dried orange peel in Example 1 and Example 2 of the present invention are better than those of Pu'er tea with dried orange peel in the market, and the soup color of Example 2 is more uniform than that of Example 1, and the mouthfeel is more mellow, indicating that The taste of Chenpi Liubao tea fermented by adding microorganisms is more stable than that of natural retting fermented tea.

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PUM

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Abstract

The invention provides a processing method for pericarpium citri reticulatae Liupao tea, and belongs to the technical field of tea processing. The processing method includes the steps of preparation of raw Liupao tea and preparation of the pericarpium citri reticulatae Liupao tea; the preparation of the raw Liupao tea includes the steps of fresh leaf de-enzyming, initial kneading, retorting, re-kneading and drying; the preparation of the pericarpium citri reticulatae Liupao tea includes the steps of selection of pericarpium citri reticulatae, initial steaming, cold fermentation, re-steaming and aging. The processing method has the advantages of simple process, easy operation and high production practicability, and the method ensures high quality and high efficiency of processing of the pericarpium citri reticulatae Liupao tea, especially improves the quality of the color, aroma, taste, shape and leaf bottom of the pericarpium citri reticulatae Liupao tea, increases the output of tea making and improves the quality of the pericarpium citri reticulatae Liupao tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of tangerine peel Liubao tea. Background technique [0002] Liubao tea, which belongs to black tea, originated in Liubao Township, Cangwu County, Guangxi. The fresh tea tree (Camellia sinensis L. O. Kunts) is selected from the group species of Cangwu County, the large and medium-leaved species of Guangxi and its separation and breeding. The leaves are used as raw materials and processed according to a specific process. It is a black tea with unique quality characteristics. Liubao tea has a dark brown and smooth color, bright red soup, mellow and refreshing taste, slightly sweet and smooth, mellow aroma and betel nut aroma, reddish brown at the bottom of the leaves, and can be stored for a long time, the older the better. Liubao tea is a warm tea. In addition to the health benefits shared by other teas, it also has the effects of relieving heat and damp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 马士成刘春梅何凤英滕美芸郑钰禤宇棋许承丹刘恒余楚宁曾凡瑞
Owner 广西梧州六堡茶股份有限公司
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