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Processing method of high-theabrownin fermented Pu'er tea

A Pu-erh cooked tea and processing method technology, which is applied in the field of tea planting, can solve the problems that restrict the improvement of economic and social benefits of cloud tea, and achieve the effects of prolonging the fermentation time, bright soup color and mellow taste

Pending Publication Date: 2021-09-03
TEA INST YUNNAN ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the supply of Pu-erh tea produced by traditional techniques has exceeded demand, seriously restricting the improvement of the economic and social benefits of the cloud tea industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A processing method for high theabrownin Pu'er cooked tea, comprising the steps of:

[0035] (1) Withering

[0036] Select the young buds and leaves of Yunnan big-leaf tea tree, spread the fresh leaves in the withering tank to wither naturally, the thickness of the spread is 3cm, the time is 6-8 hours, the indoor temperature is controlled at 21-23°C, and the humidity is 65%;

[0037] Degree of withering: The weight loss of withered leaves reaches 30-35%, the leaves lose luster, the leaves are dull, the leaves are soft, the tea stalks are folded continuously by hand, the whole batch of withered leaves is uniform, and there is a clear fragrance;

[0038] (2) kneading

[0039] The 50-type kneading machine is used to knead according to the principle of light-heavy-light pressure. The kneading time is 60 minutes, first light kneading for 20 minutes, then heavy kneading for 30 minutes, and finally light kneading for 10 minutes;

[0040] The degree of twisting is that more t...

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PUM

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Abstract

The invention discloses a processing method of high-theabrownin fermented Pu'er tea, which comprises the steps of withering, rolling, deblocking and screening, primary fermentation, drying in the sun, secondary fermentation, water spraying, pile turning and ditch opening and drying, the processing method does not have the fixing process in conventional Pu'er tea raw material processing, so that the fuel cost is saved, and polyphenol oxidase in tea leaves is excessively reserved, and provides conditions for generation of enough theaflavin and thearubigins during pile fermentation of the Pu'er tea in the later period. A fermentation process is added in the raw material processing process, so that polyphenol substances in the tea leaves generate theaflavin (TF) and thearubigins (TR) under the action of polyphenol oxidase, and provides conditions for the finished product containing more theabrownin. In the pile re-fermentation process, the traditional one-time water spraying is changed and is divided into multiple times of water spraying, so that the formation of block masses is reduced, the fermentation time is prolonged, more theabrownin (TB) and other beneficial substances are generated, and the tea leaves are mellow in taste, smooth in mouth feel and bright in soup color.

Description

technical field [0001] The invention relates to the technical field of tea planting, in particular to a processing method for high-theabrownin Pu-erh cooked tea. Background technique [0002] Yunnan is the birthplace of tea and the hometown of Pu'er tea. In recent years, the oversupply of Pu'er tea produced by traditional techniques has seriously restricted the improvement of the economic and social benefits of the cloud tea industry. Theabrownin (TB) content is an important parameter to evaluate the quality of Pu-erh tea, known as the soft gold in Pu-erh tea. Studies have shown that theabrownin (TB) is of great benefit to improving the comprehensive metabolic balance of the human body, and has significant effects in reducing blood sugar, blood lipids, blood pressure, and uric acid. The ingredient is theabrownin. Through technological innovation, increase the content of theabrownin (TB) in Puer tea, improve the health care effect of Puer tea on the basis of improving the ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08Y02A40/90
Inventor 浦绍柳夏锐伍岗蔡丽孙云南李丽江毕晓清董辉
Owner TEA INST YUNNAN ACADEMY OF AGRI SCI
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