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Preparation method of fermented Pu'er tea, capable of reducing tea residue rate

A technology of cooked Pu'er tea and a production method, which is applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problem of poor quality of Pu'er cooked tea, inability to effectively retain the fruit aroma and nutritional components of green citrus, and inability to reduce the rate of broken residues and other problems to achieve the effect of improving health care function, taste and aroma, reducing temperature and improving appearance.

Pending Publication Date: 2021-03-16
文县文州国成茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a method for making Pu-erh cooked tea that reduces the rate of broken tea leaves, so as to solve the problem that the drying method and fermentation method adopted in the existing method for making Pu-erh cooked tea cannot reduce the rate of broken slag while effectively retaining green leaves. The fruity aroma and nutrients in mandarin oranges lead to poor quality of ripe Pu-erh tea

Method used

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  • Preparation method of fermented Pu'er tea, capable of reducing tea residue rate
  • Preparation method of fermented Pu'er tea, capable of reducing tea residue rate

Examples

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Effect test

Embodiment 1

[0041] Embodiment 1: A method for making Pu-erh ripe tea with reduced tea residue rate, characterized in that it includes the following steps: Step 1): Picking; Step 2): Greening; Step 3): Cooling; Step 4): Twisting kneading; step 5): primary fermentation; step 6): secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented green orange fruit vinegar is sprayed into the tea leaves; The drying in step 5) adopts negative pressure far-infrared drying.

[0042] By spraying fruit vinegar rich in vitamins and other nutrients and fruity aroma on the surface of tea leaves for fermenting, it is beneficial to retain the nutrients and aroma in the fruit, and is conducive to improving the health care function and taste aroma of Pu'er ripe tea; Two different degrees of fermentation are beneficial to control the fermentation effect, gradually ripen the tea leaves, and improve the fermentation effect; before t...

Embodiment 2

[0073] Embodiment 2: A method for making Pu-erh cooked tea with reduced tea residue rate, characterized in that it includes the following steps: step 1): picking; step 2): finishing; step 3): cooling; step 4): twisting kneading; step 5): primary fermentation; step 6): secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented green orange fruit vinegar is sprayed into the tea leaves; The drying in step 5) adopts negative pressure far-infrared drying.

[0074] By spraying fruit vinegar rich in vitamins and other nutrients and fruity aroma on the surface of tea leaves for fermenting, it is beneficial to retain the nutrients and aroma in the fruit, and is conducive to improving the health care function and taste aroma of Pu'er ripe tea; Two different degrees of fermentation are beneficial to control the fermentation effect, gradually ripen the tea leaves, and improve the fermentation effect; befor...

Embodiment 3

[0091] Embodiment 3: A method for producing ripe Pu-erh tea with reduced tea residue rate, characterized in that it includes the following steps: Step 1): Picking; Step 2): Greening; Step 3): Cooling; Step 4): Twisting kneading; step 5): primary fermentation; step 6): secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented green orange fruit vinegar is sprayed into the tea leaves; The drying in step 5) adopts negative pressure far-infrared drying.

[0092] By spraying fruit vinegar rich in vitamins and other nutrients and fruity aroma on the surface of tea leaves for fermenting, it is beneficial to retain the nutrients and aroma in the fruit, and is conducive to improving the health care function and taste aroma of Pu'er ripe tea; Two different degrees of fermentation are beneficial to control the fermentation effect, gradually ripen the tea leaves, and improve the fermentation effect; befor...

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Abstract

The invention discloses a preparation method of fermented Pu'er tea, capable of reducing tea residue rate. The preparation method comprises the following steps: step 1) picking, step 2), fixation, step 3), cooling, step 4), twisting and kneading, step 5) primary fermentation, step 6), secondary fermentation, step 7), drying, and step 8) packaging and sterilizing, wherein before a secondary fermentation process, fermented small green orange fruit vinegar is sprayed into tea leaves; and drying in the step 5) is negative-pressure infrared drying. According to the technical scheme adopted by the invention, the problem of poor quality of the fermented Pu'er tea due to the fact that a drying mode and a fermentation mode adopted in an existing fermented Pu'er tea preparation method cannot reducethe residue rate and cannot effectively retain fruity flavor and nutritional ingredients in green oranges is solved.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing ripe Pu-erh tea with reduced tea residue rate. Background technique [0002] Drinking Pu'er cooked tea regularly can reduce fat and lose weight, lower blood pressure, resist arteriosclerosis, prevent and fight cancer, protect teeth, reduce inflammation and bacteria, protect stomach and anti-aging, and has great health value for human body. Pu'er cooked tea has a sweet taste and has a large number of consumers among Chinese people. With the improvement of people's quality of life. Consumers are paying more and more attention to the quality, taste and health benefits of cooked Pu-erh tea. [0003] In today's society that is pursuing higher and higher quality of life, citrus puerh tea has become a new trend, because it combines the fruity aroma of citrus peel and the aged aroma of tea, which has a unique taste and combines the flavors of both tangerin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/14A23F3/40A23F3/06
CPCA23F3/08A23F3/14A23F3/405A23F3/06
Inventor 赵国成
Owner 文县文州国成茶业有限公司
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