Processing method for lemon Liupao tea

A processing method, the technology of Liubao tea, is applied in the field of lemon Liubao tea processing, which can solve the problems of low fusion coordination, slow lemon solubles out of soup, and tea solubles out of water quickly, so as to achieve strong production practicability , strong decomposition of greasy, easy to operate 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

[0004] Lemon Puer tea and other products are available in the market. Lemon Puer tea in the prior art has some taste problems, because lemon solubles come out slowly and are resistant to foaming, while tea solubles come out quickly and are not as resistant to foaming as lemons. When the two are brewed together at the same time, the tea flavor will be exhausted, and the lemon flavor will just start, and the fusion coordination will not be so high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A processing method of Lemon Liubao tea, the processing steps are as follows:

[0032] (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.

[0033] (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%.

[0034] (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.

[0035] (4) Re-kneading: Bake the retched tea leaves at a low temperature of 55-60°C...

Embodiment 2

[0044] A processing method of Lemon Liubao tea, the processing steps are as follows:

[0045] (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.

[0046] (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%.

[0047] (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 0.48~1.5×10 7 cfu / g.

...

Embodiment 3

[0058] Compare Example 1 and Example 2 with commercially available lemon black tea. Take 10 grams of tea leaves and place them in a 200ml purple sand pot or tureen. Wash the tea twice and brew for 2-3 minutes to drink. The results are shown in Table 1. shown.

[0059] Table 1 Comparison of taste of different lemon black teas

[0060] tea

[0061] As can be seen from Table 1, the soup color and mouthfeel of Lemon Liubao tea using Example 1 and Example 2 of the present invention are all better than commercially available lemon dark tea, 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 Lemon Liubao tea fermented by adding microorganisms is more stable than that of naturally fermented tea.

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PUM

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Abstract

The invention provides a processing method for lemon 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 lemon 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 lemonLiupao tea includes the steps of treatment of lemon, tea loading, initial steaming, cold fermentation, re-steaming and aging. The processing method has the advantages of simple process, easy operationand high production practicability; the method ensures high quality and high efficiency of processing of the lemon Liupao tea, especially improves the quality of the color, aroma, taste, shape and leaf bottom of the lemon Liupao tea, increases the output of tea making and improves the quality of the lemon Liupao tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Lemon 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 dampness, imp...

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 马士成滕美芸刘春梅李军彪陈忠道许远承简麒昌郑钰何凤英罗欣
Owner 广西梧州六堡茶股份有限公司
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