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

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...

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