Plateau ancient-tree fermented Pu'er tea processing process

A Pu-erh cooked tea and processing technology, which is applied in tea treatment before extraction and adaptation to climate change, etc., can solve problems such as loss of tea ingredients, lack of tea flavor, and inability to retain tea ingredients to the maximum extent, and can reach a fermentation level The effect of control and process specification

Pending Publication Date: 2019-09-20
云南臻字号茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the popularity of Puer tea, there are more and more Puer tea products on the market. In order to make profits in a short period of time, many merchants shoddy Puer tea as good ones, shortened or even reduced the steps and processes of making tea, resulting in A large number of tea ingredients are lost, and after a long time of storage, it does not achieve aging and fragrance, but has no tea flavor, and the existing Pu'er tea processing technology is not standardized, and it is impossible to retain the ingredients in the tea to the greatest extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Picking: Choose tea trees with an average age of more than 100 years in mountainous areas with an altitude of 1200mm, and pick fresh tea leaves with one bud and two leaves. The picking time is from May to June, and the daily picking time is from 9 to 12 o'clock in the morning ;

[0038] 2) Standing in the air: Indoor airing is used, the thickness of the tea leaves is 8cm, the indoor temperature is controlled at 22°C, and the time of airing is less than 3 hours. The moisture in the tea leaves is naturally evaporated by 28% through the airing;

[0039]3) Frying: use iron pot firewood to finish greening, the temperature of the pot should be above 200 degrees, the bottom of the pot is partially white, and frying is carried out manually. Combination of shaking, more shaking and less boring in the later stage, the frying time is 28 minutes;

[0040] 4) Kneading: Spread the roasted tea leaves in step 3) quickly and evenly on the tea kneading table, wait until the tea leave...

Embodiment 2

[0052] 1) Picking: Choose tea trees with an average age of more than 100 years in mountainous areas with an altitude of 2200m, and pick fresh tea leaves with one bud and two leaves. The picking time is from September to October, and the daily picking time is from 9 to 12 o'clock in the morning ;

[0053] 2) Standing in the air: Indoor airing is adopted, the thickness of the tea leaves is 12cm, the indoor temperature is controlled at 28°C, and the time of airing is less than 3 hours. The moisture in the tea leaves is naturally evaporated by 32% through the airing;

[0054] 3) Frying: use iron pot firewood to finish greening, the temperature of the pot should be above 200 degrees, the bottom of the pot is partially white, and frying is carried out manually. Combination of shaking, more shaking and less boring in the later stage, the frying time is 35 minutes;

[0055] 4) Kneading: Spread the roasted tea leaves in step 3) quickly and evenly on the tea kneading table, wait until ...

Embodiment 3

[0067] 1) Picking: Choose tea trees with an average age of more than 100 years in mountainous areas with an altitude of 2000m, and pick fresh tea leaves with one bud and two leaves. The picking time is from May to June, and the daily picking time is from 9 to 12 o'clock in the morning ;

[0068] 2) Standing in the air: indoor airing is adopted, the thickness of the tea leaves is 10cm, the indoor temperature is controlled at 26°C, and the time of airing is less than 3 hours, and the moisture in the tea leaves is naturally evaporated by 30% through the airing;

[0069] 3) Frying: use iron pot firewood to finish greening, the temperature of the pot should be above 200 degrees, the bottom of the pot is partially white, and frying is carried out manually. Combination of shaking, more shaking and less boring in the later stage, the frying time is 30 minutes;

[0070] 4) Kneading: Spread the roasted tea leaves in step 3) quickly and evenly on the tea kneading table, wait until the t...

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PUM

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Abstract

The invention relates to a plateau ancient-tree fermented Pu'er tea processing process. The process includes steps: 1) picking; 2) spreading for airing, and standing; 3) stir-frying; 4) rolling; 5) drying in the sun; 6) artificial fermentation; 7) refining; 8) steam pressing; 9) drying; 10) packaging. Tea trees in high-altitude original ecological ancient tea plantations are adopted, and by multiple processes, traditional pile fermentation is replaced by artificial fermentation, a whole fermentation process is monitored, the fermentation degree is controllable, and accordingly contents of tea leaves can be retained to the greatest extent, and fragrance is enhanced along with aging. In addition, process procedures are standard, and a guiding function is achieved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology of Pu'er ripe tea, an ancient plateau tree tea. Background technique [0002] Tea is a traditional beverage raw material with a broad mass base. Tea leaves are processed from the tender buds of the fresh tea tree that are picked raw. Tea is one of the world's three major beverages and is known as the "Emperor of Oriental beverages". After analysis, tea contains caffeine, tannin, tea polyphenols, protein, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oil, enzymes, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 ingredients such as salt and trace elements. Therefore, tea has a wide range of effects, such as clearing the head, refreshing the mind, relieving polydipsia, urinating, eliminating food accumulation, and detoxifying. It is used for wind-heat attack, dizziness, dizziness, ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12Y02A40/90
Inventor邱明忠
Owner云南臻字号茶业有限责任公司