A method for fermenting Pu'er tea using small molecule water
By using mountain spring water and auxiliary heating rods to uniformly control the temperature and humidity during the fermentation process of Pu'er tea, the problem of uneven fermentation speed of traditional Pu'er tea is solved, faster fermentation time and better tea quality are achieved, and the tea is ensured. Smooth and sweet texture.
Patent Information
- Application Number
- CN202310148913.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2023-02-22
- Publication Date
- 2024-12-17
- Estimated Expiration
- 2043-02-22
AI Technical Summary
During the fermentation process of traditional Pu'er tea, the fermentation rate inside the tea pile is uneven due to uneven microbial activities, which affects the quality of the tea, and the odor of the new tea will reduce the value of the tea.
Small molecule water Pu'er tea fermentation method is adopted. After physical filtration of mountain spring water, it is circulated in the fermentation chamber. It also has auxiliary heating rods and sensors during the fermentation process to uniformly control the temperature and humidity to ensure uniform fermentation inside the tea pile. Use a negative pressure pump for circulation to maximize the retention of natural minerals in the water.
It reduces the fermentation time of Pu'er tea, improves the quality and taste of the tea, ensures the smoothness and sweetness of the tea, avoids the internal heat and coldness of the outside, and improves the efficiency of the tea.
Smart Images
Figure BDA0004090073150000071
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of Pu'er tea fermentation, in particular to a small molecule water Pu'er tea fermentation method. Background Art
[0002] Pu'er tea is made from large-leaf sun-dried green tea leaves grown in a certain area of Yunnan Province, China. It is fermented into loose tea and compressed tea. The fermentation process of Pu'er tea is the key to the quality of Pu'er tea. In recent years, Pu'er tea culture has gradually spread across the country, and more and more tea lovers have begun to pay attention to and love Yunnan Pu'er.
[0003] When tasting Pu'er tea, the first thing to do is to smell its flavor. If the flavor is not pure, the tea is of poor quality. Traditional Pu'er raw tea is very easy to be tainted with peculiar smell during processing. For example, when Pu'er tea is withered, it is easy to have a coarse green smell due to insufficient withering technology, short withering time and low temperature, which makes it difficult for the relevant green gas substances to dissipate to a large extent; the tea leaves have a stewing smell caused by heavy moisture and untimely drying; the pile smell caused by pile fermentation, etc. Although these smells will fade or even dissipate with the increase of storage time, aged Pu'er will continue to ferment during storage, causing its soup color and taste to change. Many people still like new tea, and the peculiar smell of new tea will greatly reduce its value.
[0004] The traditional Pu'er tea fermentation process is to carry out natural fermentation and compost turning in the fermentation room, and yeast and other microorganisms are added during the fermentation process to assist fermentation. However, the applicant has found through years of practical experience that when Pu'er tea begins to ferment, due to the large-scale activity and reproduction of microorganisms, the enzymatic action, microbial action and moist heat action in the tea pile generate a large amount of heat to achieve the fermentation of Pu'er tea. As the number of compost turning increases, the temperature of the upper, middle and lower layers of the Pu'er tea pile begins to differ. The temperature of the middle layer of the Pu'er tea pile is higher than that of the upper and lower layers, which weakens the microbial action ability of the upper and lower layers, resulting in uneven fermentation speed inside the Pu'er tea pile. In addition, in order to improve the taste of Pu'er tea, the present application proposes a small molecule water Pu'er tea fermentation method. Summary of the invention
[0005] 1. Technical issues to be resolved
[0006] In view of the shortcomings of the prior art, the present invention provides a method for fermenting Pu'er tea with small molecule water. As the number of turning over the pile increases, the temperatures of the upper, middle and lower layers of the Pu'er tea pile begin to differ. The temperature of the middle layer of the Pu'er tea pile is higher than that of the upper and lower layers, which weakens the action ability of the microorganisms in the upper and lower layers, resulting in uneven fermentation speed inside the Pu'er tea pile, and in order to improve the taste of the Pu'er tea.
[0007] (II) Technical solution
[0008] To achieve the above objectives, the present invention is implemented by the following technical scheme: A small molecule water Pu'er tea fermentation method, comprising the following steps:
[0009] Step 1: Select large-leaf dried green tea and screen it, and obtain Pu'er tea raw materials after withering, rolling, screening and drying;
[0010] Step 2: Obtain spring water, physically filter the spring water, store it in a storage tank, and circulate the spring water in the storage tank by means of negative pressure;
[0011] Step 3: Put the Pu'er tea raw materials prepared in step 1 into a fermentation room for fermentation. The Pu'er tea raw materials are spread flat on the fermentation bed, and auxiliary heating rods, temperature sensors and humidity sensors are arranged in the tea pile for temperature detection. The auxiliary heating rods are arranged in a rectangular shape, and the distance between the auxiliary heating rods increases gradually from the outside to the inside.
[0012] Step 4: After the tea pile in step 3 is spread out, the spring water obtained in step 2 is evenly sprayed on the Pu'er tea raw materials and fermented. After the fermentation is completed, the Pu'er tea is dried to obtain cooked Pu'er tea. The tea pile is turned over every time the temperature rises by 2-4°C or drops by 6-10°C, and the spring water is sprayed every time the pile is turned. The temperature is tested every 5-9 hours.
[0013] Preferably, in the step one, the screened large-leaf dried green tea is thoroughly sterilized by ultraviolet rays, and then the sterilized large-leaf dried green tea is quickly poured into a rolling machine for rolling, the rolling is performed by first light pressure and then gradually increasing pressure, the rolling time is 5 to 7 minutes, and after rolling, it is screened by a screening machine and then dried naturally.
[0014] Preferably, the specific method of negative pressure water extraction in step 2 is: connecting the bottom and the upper side of the storage tank through a pipeline, and installing a negative pressure pump in the pipeline, using the negative pressure pump to extract the internal spring water of the storage tank and discharge it from the top of the storage tank.
[0015] Preferably, the physical filtration in step 2 adopts 80-120 mesh sieve filtration, centrifugation and ultrafiltration treatment.
[0016] Preferably, in step 3, the indoor temperature of the fermentation room is 30-35° C., the relative humidity of the fermentation room is 90-95%, the fermentation temperature of the tea pile is 30-60° C., and the humidity of the tea pile is maintained at 30-40%.
[0017] Preferably, the spread height in step three is 25 to 30 cm, the temperature sensor and humidity sensor are respectively connected to the controller, the controller is connected to a display screen, and the temperature or humidity of the tea pile is displayed in real time through the display screen, the auxiliary heating plate is wirelessly connected to the controller, and the auxiliary heating plate is remotely controlled by the controller.
[0018] Preferably, the fermentation time of step 4 is 20 to 28 days, wherein the specific steps of turning the compost during the fermentation process are:
[0019] a: The temperature of the tea pile increases
[0020] The initial temperature of the tea pile is 48-50℃. The first pile turning is performed when the temperature rises by 3℃. After each turning, the pile is spread flat. The highest temperature of the tea pile is 58-60℃.
[0021] b: The temperature of the tea pile decreases
[0022] The tea pile is turned over for the first time every time the temperature drops by 4℃. After each turning, the pile is spread out. The lowest temperature of the tea pile is between 33℃ and 37℃.
[0023] Preferably, the spraying of the mountain spring water in step 4 is carried out once after each turning of the tea pile when the temperature of the tea pile rises, and the spraying amount is 10-20% of the initial spraying amount.
[0024] Preferably, after the fermentation in step 4 is completed, the fermented Pu'er tea is spread out in a natural environment for natural drying, and the drying time is 75 to 85 hours.
[0025] (III) Beneficial effects
[0026] The present invention provides a method for fermenting Pu'er tea with small molecule water, which has the following beneficial effects:
[0027] 1. The small molecule water Pu'er tea fermentation method of the present invention can reduce the fermentation time of Pu'er tea, improve the quality of Pu'er tea products on the basis of ensuring the production performance of Pu'er tea, and improve the efficiency of Pu'er tea. At the same time, the small molecule water Pu'er tea fermentation method of the present invention uses spring water as the fermentation raw material, and uses physical filtration to make the spring water Pu'er tea retain the natural minerals and trace elements in the water to the maximum extent, which is different from the taste of tea fermented with ordinary water, and has a smoother and sweeter taste.
[0028] 2. The present invention arranges the auxiliary heating rods in a rectangular shape, wherein the distance between the auxiliary heating rods gradually increases from the outside to the inside, so that the auxiliary heating rods can heat more evenly, avoiding the phenomenon of being hot inside and cold outside, and fermenting more evenly, thereby improving the quality of the finished Pu'er tea. DETAILED DESCRIPTION
[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0030] The embodiment of the present invention provides a method for fermenting Pu'er tea with small molecule water, comprising the following steps:
[0031] Step 1: Select large-leaf dried green tea and screen it. The screened large-leaf dried green tea is thoroughly sterilized by ultraviolet light. Then, the sterilized large-leaf dried green tea is quickly poured into a rolling machine for rolling. The rolling is performed by light pressure first and then gradually increasing pressure. The rolling time is 5 to 7 minutes. After rolling, the tea is screened by a screening machine and then dried naturally to obtain the raw material of Pu'er tea.
[0032] Step 2: Get spring water, and use 80-120 mesh sieve filtration, centrifugation and ultrafiltration to physically filter the spring water, then put it into a storage tank for storage, circulate the spring water in the storage tank by means of negative pressure, connect the bottom and the upper side of the storage tank through a pipeline, and install a negative pressure pump in the pipeline, use the negative pressure pump to extract the spring water inside the storage tank, and discharge it from the top of the storage tank, avoiding the entry of air, retaining the natural minerals and trace elements in the water to the maximum extent, and avoiding the phenomenon that the mineral water deteriorates and becomes dead water due to stagnation. Different from the taste of tea fermented with ordinary water, the taste is smoother and sweeter;
[0033] Step 3: Put the Pu'er tea raw materials prepared in step 1 into a fermentation room for fermentation, the indoor temperature of the fermentation room is 30-35°C, the relative humidity of the fermentation room is 90-95%, the Pu'er tea raw materials are spread flat on the fermentation bed, the spread height is 25-30cm, the tea pile fermentation temperature is 30-60°C, the tea pile humidity is maintained at 30-40%, and auxiliary heating rods, temperature sensors and humidity sensors are arranged in the tea pile for temperature detection, the temperature sensor and humidity sensor are respectively connected to the controller, the controller is connected to the display screen, and the temperature or humidity of the tea pile is displayed in real time through the display screen, the auxiliary heating plate is wirelessly connected to the controller, and the auxiliary heating plate is remotely controlled by the controller, the auxiliary heating rods are arranged in a rectangular shape, wherein the distance between the auxiliary heating rods gradually increases from the outside to the inside, so that the auxiliary heating rods are more evenly heated during heating, avoiding the phenomenon of internal heat and external cold, and the fermentation is more even, thereby improving the quality of the finished Pu'er tea;
[0034] Step 4: After the tea pile in step 3 is spread out, the spring water obtained in step 2 is evenly sprayed on the Pu'er tea raw materials and then fermented. After the fermentation is completed, the Pu'er tea is dried to obtain cooked Pu'er tea. The tea pile is turned over every time the temperature rises by 2-4°C or drops by 3-5°C, and the spring water is sprayed once each time the pile is turned. The temperature is checked every 5-9 hours. The fermentation time is 20-28 days. After the fermentation is completed, the fermented Pu'er tea is spread out and placed in a natural environment for natural drying, and the drying time is 75-85 hours.
[0035] The specific implementation steps are introduced below:
[0036] Embodiment 1
[0037] The specific steps of turning the compost during the fermentation process are:
[0038] a: The temperature of the tea pile increases
[0039] The initial temperature of the tea pile is 49℃. The first pile turning is performed when the temperature rises by 2℃. After each turning, the pile is spread flat. The highest temperature of the tea pile is 57℃.
[0040] b: The temperature of the tea pile decreases
[0041] The tea pile is turned over for the first time every time the temperature drops by 6℃. After each turning, the pile is spread out. The lowest temperature of the tea pile is 33℃.
[0042] The mountain spring water is sprayed once after each turning of the tea pile when the temperature of the tea pile rises, and the spraying amount is 10-20% of the initial spraying amount.
[0043] Embodiment 2
[0044] The specific steps of turning the compost during the fermentation process are:
[0045] a: The temperature of the tea pile increases
[0046] The initial temperature of the tea pile is 49℃. The first pile turning is performed when the temperature rises by 3℃. After each turning, the pile is spread flat. The highest temperature of the tea pile is 58℃.
[0047] b: The temperature of the tea pile decreases
[0048] The tea pile is turned over for the first time every time the temperature drops by 8℃. After each turning, the pile is spread out. The lowest temperature of the tea pile is 34℃.
[0049] The mountain spring water is sprayed once after each turning of the tea pile when the temperature of the tea pile rises, and the spraying amount is 10-20% of the initial spraying amount.
[0050] Embodiment 3
[0051] The specific steps of turning the compost during the fermentation process are:
[0052] a: The temperature of the tea pile increases
[0053] The initial temperature of the tea pile is 49℃. The first pile turning is performed when the temperature rises by 4℃. After each turning, the pile is spread flat. The highest temperature of the tea pile is 57℃.
[0054] b: The temperature of the tea pile decreases
[0055] The tea pile is turned over for the first time every time the temperature drops by 10℃. After each turning, the pile is spread out. The lowest temperature of the tea pile is 37℃.
[0056] The mountain spring water is sprayed once after each turning of the tea pile when the temperature of the tea pile rises, and the spraying amount is 10-20% of the initial spraying amount.
[0057] Experimental example:
[0058] Four groups of tea piles with the same initial temperature were selected for fermentation experiments. The above-mentioned fermentation steps and embodiments were used as experimental examples, and the water Pu'er tea fermentation in the prior art was used as a comparative example. A comparative experiment was carried out, and timing was performed according to the fermentation steps of the above-mentioned embodiment. After the fermentation was completed, drying treatment was performed and timing was performed. The comparison results are shown in Table 1 below.
[0059] Table 1:
[0060]
[0061] Results The small molecule water Pu'er tea fermentation method of the present invention can reduce the fermentation time of Pu'er tea, improve the quality of Pu'er tea products while ensuring the production performance of Pu'er tea, and improve the efficiency of Pu'er tea. At the same time, the small molecule water Pu'er tea fermentation method of the present invention uses spring water as the fermentation raw material, and uses physical filtration to make the spring water Pu'er tea retain the natural minerals and trace elements in the water to the maximum extent, which is different from the taste of tea fermented with ordinary water, and has a smoother and sweeter taste.
[0062] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for fermenting Pu'er tea with mountain spring water, characterized in that: The following steps are involved: Step 1: Select large-leaf dried green tea and screen it, and obtain Pu'er tea raw materials after withering, rolling, screening and drying; Step 2: Obtain spring water, physically filter the spring water, store it in a storage tank, and circulate the spring water in the storage tank by means of negative pressure; Step 3: Put the Pu'er tea raw materials prepared in step 1 into the fermentation room for fermentation, spread the Pu'er tea raw materials on the fermentation bed, and set auxiliary heating rods, temperature sensors and humidity sensors in the tea pile for temperature detection, wherein the distance between the auxiliary heating rods increases gradually from the outside to the inside; Step 4: After the tea pile in step 3 is laid flat, the spring water obtained in step 2 is evenly sprayed on the Pu'er tea raw materials and then fermented. After the fermentation is completed, the Pu'er tea is dried to obtain cooked tea. The tea pile is turned over during the fermentation process. The spring water is sprayed once after each turning over when the temperature of the tea pile rises. The spraying amount is 10-20% of the initial spraying amount. The temperature is detected every 5-9 hours. The fermentation time is 20-28 days. The specific steps of turning the pile during the fermentation process are as follows: a: The temperature of the tea pile increases The initial temperature of the tea pile is 48-50℃. The pile is turned over every time the temperature rises by 3℃. After each turning, the pile is spread out. The highest temperature of the tea pile is 58-60℃. b: The temperature of the tea pile decreases The tea pile is turned over every time the temperature drops by 4℃ and spread out after each turning. The lowest temperature of the tea pile is 33-37℃.
2. The method for fermenting Pu'er tea with spring water according to claim 1, characterized in that: In the step 1, the screened large-leaf dried green tea is thoroughly sterilized by ultraviolet rays, and then the sterilized large-leaf dried green tea is quickly poured into a rolling machine for rolling. The rolling is performed by first light pressure and then gradually increasing pressure. The rolling time is 5 to 7 minutes. After rolling, the large-leaf dried green tea is screened by a screening machine and then dried naturally.
3. The method for fermenting Pu'er tea with mountain spring water according to claim 1, characterized in that: Place The specific method of circulating the spring water in the storage tank in step 2 is: connecting the bottom and the upper side of the storage tank through a pipeline, and installing a negative pressure pump in the pipeline, using the negative pressure pump to extract the spring water inside the storage tank and discharge it from the top of the storage tank.
4. The method for fermenting Pu'er tea with spring water according to claim 1, characterized in that: In the step 2, the physical filtration is carried out by 80-120 mesh sieve filtration, centrifugation and ultrafiltration.
5. The method for fermenting Pu'er tea with mountain spring water according to claim 1, characterized in that: In the step 3, the indoor temperature of the fermentation room is 30-35°C, the relative humidity of the fermentation room is 90-95%, the fermentation temperature of the tea pile is 30-60°C, and the humidity of the tea pile is maintained at 30-40%.
6. The method for fermenting Pu'er tea with mountain spring water according to claim 1, characterized in that: The flattened height in step three is 25 to 30 cm, the temperature sensor and humidity sensor are respectively connected to the controller, the controller is connected to the display screen, and the temperature or humidity of the tea pile is displayed in real time through the display screen, the auxiliary heating rod is wirelessly connected to the controller, and the auxiliary heating rod is remotely controlled by the controller.
7. The method for fermenting Pu'er tea with mountain spring water according to claim 1, characterized in that: After the fermentation in step 4 is completed, the fermented Pu'er tea is spread out in a natural environment for natural drying, and the drying time is 75 to 85 hours.