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Production and preparation of Pu'er tea Tai Chi cake

A technology for Pu'er tea and Tai Chi cake, which is applied in the fields of packaging, storage, naming and production and processing of products, can solve the problems of non-innovative products, unfavorable long-term sustainable development of tea, and no culture.

Pending Publication Date: 2022-01-04
李忠庚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the homogeneity of tea in the market is relatively serious. Tea talks about the mountains and places of origin. The market products have no innovation and no culture, which is extremely unfavorable to the long-term and sustainable development of tea.

Method used

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  • Production and preparation of Pu'er tea Tai Chi cake

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0017] Taiji Pu'er tea is produced through the following steps: Step 1: raw material screening; Step 2: mold pressing, shaping; Step 3: drying; Step 4: packaging and preservation.

[0018] Step 1 above: select raw Yunnan Pu’er tea, manually select, remove yellow flakes and insect-damaged leaves in the tea, select two to three leaves of uniform size, and set aside; select ripe Pu’er tea with large leaves, pass static electricity to remove impurities After dusting, sieve the strips to evenly ripen the tea, and rinse the Pu’er cooked tea with a tea-to-water ratio of 10:1.8, and the tide time is more than 6 hours, so that the Pu’er cooked tea is fully softened; go to step 2.

[0019] The Pu-erh raw tea mentioned in step 1 refers to the raw materials of Yunnan big-leaf sun-dried green tea, aged in a natural way, without artificial "fermentation" and "stacking", but after processing, sorting and modifying the shape. Yunnan tea leaves have a high aroma and a slightly bitter taste.

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specific Embodiment 1

[0032] Raw material preparation: Select raw Pu-erh tea from Yunnan large-leaf species, manually select, remove yellow flakes and insect-damaged leaves from the tea leaves, and set aside.

[0033] Selected large-leaf Pu-erh ripe tea, after static electricity to remove impurities and dust, tide-water the Pu-erh ripe tea, the ratio of tea to water is 10:1.8, and the tide-water time is more than 6 hours, so that the Pu-erh ripe tea is fully softened.

[0034] After the raw materials are fully prepared, process and press the tea leaves. Put the raw Pu-erh tea and the cooked Pu-erh tea into the steamer and steam them until soft, and pour them into the tea-pressing mold on the left and right sides. The middle of the mold is separated by an I-shaped partition or an S-shaped partition. Use a tool to flatten the tea leaves on both sides, and squeeze them properly to make the tea leaves flat. Then pull out the middle partition and put it into a hydraulic press for pressing.

[0035] Aft...

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PUM

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Abstract

The invention discloses a production process of Pu'er tea, which comprises the following steps of: pressing raw Pu'er tea and cooked Pu'er tea into shapes of tea cakes, tea bricks and the like according to a proportion of 1:1 and a figure of a Tai Chi figure or a two-half equally-divided figure, putting the tea cakes, the tea bricks and the like into a drying room, drying at the room temperature of 49 DEG C for 7 hours, taking out, packaging and storing.

Description

technical field [0001] The invention relates to the naming of Pu'er tea and the production, processing, packaging and storage of its products. This product has a novel appearance and a unique method, and can improve the quality of tea, reflect its commercial value, promote it to become a new category, and open up a new market; the new name is very conducive to the brand building and development of Pu'er tea. Background technique [0002] At present, the homogenization of tea in the market is relatively serious. The tea leaves are talked about on the top of the mountain and the place of origin. The market products have no innovation and no culture, which is extremely unfavorable to the long-term and sustainable development of tea. [0003] At present, the teas on the market are divided into raw tea and cooked tea. The characteristics of raw tea are: the tea is strong and fragrant; the cooked tea is soft and sweet. Because the taste of raw tea and cooked tea is very differen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 不公告发明人
Owner 李忠庚