Multi-time fermentation process method of Pu'er tea

Abstract

The invention discloses a multi-time fermentation process method of Pu'er tea in the technical field of multi-time fermentation process methods of Pu'er tea. According to the method, fresh leaves which are uniform in proportion of buds, leaves and stems, complete in buds and leaves, free of sandwiched leaves and single leaves, basically consistent in size and length and free of impurities are adopted before fermentation, a fermentation tank is repeatedly cleaned and disinfected before fermentation, after cleaned, the fermentation tank needs to be irradiated and sterilized by ultraviolet lamp for 24 hours, during piling treatment, the upper surface of a pile is flat, the edge of the pile is trapezoidal, heat preservation cotton cloth is covered on the pile, the heat preservation cotton cloth is pure plant fiber cotton cloth, the environment change needs to be noticed closely after piling, the temperature of the tea pile is increased quickly, in the fermentation process, the temperature of the pile is detected through a thermometer inserted in the pile, after fermentation is finished, the step is repeated again for pile turning treatment, fermentation is conducted again, the pile is turned repeatedly, the fermentation process is high in visibility and easy to operate and control, the yield of cooked tea is effectively increased, and microbial flora and fermentation speed in the tea are increased.

Description

technical field [0001] The invention relates to the technical field of multiple fermentation processes of Pu'er tea, in particular to a multiple fermentation process of Pu'er tea. Background technique [0002] Pu'er tea refers to the tea with unique quality characteristics, which is made from Yunnan big-leaf sun-dried green tea within the protection scope of geographical indications and is made by specific processing technology within the protection scope of geographical indications. According to its processing technology and quality characteristics , Pu’er tea is divided into two types: Pu’er raw tea and Pu’er cooked tea. Good raw materials, good craftsmanship and good post-storage are indispensable conditions for a good product. The same is true for cooked tea. Cooked tea is the best Pay attention to craftsmanship, and many subtleties are full of experience. During the processing of Pu’er cooked tea, post-fermentation is the key process to form the quality characteristics ...

AI Technical Summary

Problems solved by technology

[0002] Pu'er tea refers to the tea with unique quality characteristics, which is made from Yunnan big-leaf sun-dried green tea within the protection scope of geographical indications and is made by specific processing technology within the protection scope of geographical indications. According to its processing technology and quality characteristics , Pu’er tea is divided into two types: Pu’er raw tea and Pu’er cooked tea. Good raw materials, good craftsmanship and good post-storage are indispensable conditions for a good product. The same is true for cooked tea. Cooked tea is the best Pay attention to craftsmanship, and many subtleties are full of experience. During the processing of Pu’er cooked tea, post-fermentation is the key process to form the quality characteristics of Pu’er cooked tea. At present, there are a series of problems in this process, which are specifically manifested in: The post-fermentation process of Pu-erh tea is greatly affected by the environment, the production process takes a long time, takes up a lot of material and financial resources, and the product quality is unstable. These problems are one of the key problems restricting the production of Pu-erh cooked tea. There are technologies that usually add special strains for fermentation, or improve the fermentation process, but the effect is still not ideal and the fermentation time is too long. Therefore, we propose a multiple fermentation process for Puer tea