Bamboo-scented Liubao tea and preparation method thereof

Abstract

The present invention relates to a bamboo-scented Liubao tea and a preparation method thereof, and relates to the technical field of tea processing. The method comprises the following steps: step 1: taking raw Liubao tea leaves, sequentially refining them into a graded embryo, adding water equivalent to 15-25% of the weight of the raw tea leaves, fermenting them in piles, deblocking them, and air-drying them until the moisture content is 14-16%, thereby obtaining semi-finished Liubao tea; step 2: steaming the semi-finished Liubao tea leaves, air-drying them, and filling them into bamboo tubes, thereby obtaining the bamboo tubes containing the Liubao tea; and step 3: placing the bamboo tubes containing the Liubao tea leaves, baking them at a temperature of 75-85° C. for 40-50 minutes, naturally storing them for 5-9 days, and aging them for 80-100 days, thereby producing the Liubao tea with a bamboo fragrance. The method is conducive to the rapid conversion of polyphenols in the Liubao tea, resulting in a rich and bright red tea soup and a mellow flavor, shortening the aging time, ensuring stable quality, and having a bamboo fragrance, thereby improving its economic benefits.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to bamboo-fragrant Liubao tea and a preparation method thereof. Background Art

[0002] Liubao tea belongs to the dark tea category. Its color is a lustrous dark brown, its soup is a rich, bright red, and its flavor is mellow, refreshing, and slightly sweet. Its aroma is mellow and mellow, with hints of betel nut. Its leaf bottom is reddish-brown, and it endures long storage, improving with age. Liubao tea is a warming tea. In addition to the health benefits shared by other teas, it also boasts benefits such as relieving summer heat and dampness, improving eyesight and refreshing the mind, and aiding digestion.

[0003] Bamboo-scented Liubao tea is a type of Liubao tea with a bamboo-scented flavor. The production method of Bamboo-scented Liubao tea includes the following steps: raw material selection, screening, blending, fermentation, steaming, aging, packaging, and finished product production. Steaming is the process of steaming the semi-finished tea leaves and pressing them into bamboo tubes, followed by aging, packaging, and finished product production, ultimately producing Bamboo-scented Liubao tea. The existing production process of Bamboo-scented Liubao tea involves directly aging the tea leaves after steaming and pressing them into bamboo tubes. This process has the following problems: (1) The moisture content is difficult to control during the aging process. If the moisture content is too high, the tea leaves will become moldy or have a watery taste, resulting in a turbid tea soup and a less fresh and refreshing taste, which in turn makes the tea quality unguaranteed. (2) The bamboo tubes are easily affected by moisture and mold during the aging process, making food safety unguaranteed. (3) The bamboo tubes are not conducive to the transformation of substances in the semi-finished tea leaves, requiring a longer aging period, resulting in an excessively long product shelf life.

[0004] In view of the above problems, the present invention provides a bamboo-scented Liubao tea and a preparation method thereof. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a bamboo-scented Liubao tea and a preparation method thereof, wherein the purpose is to provide a preparation method of the bamboo-scented Liubao tea with stable quality, higher quality, shorter aging time and higher economic benefits.

[0006] In order to solve the above technical problems, the first object of the present invention is to provide a method for preparing bamboo-scented Liubao tea, comprising the following steps:

[0007] Step 1: taking raw Liubao tea leaves, refining them into a graded embryo, adding water equivalent to 15-25% by weight of the raw tea leaves, fermenting them in piles, deblocking them, and air-drying them until the moisture content reaches 14-16%, thereby obtaining semi-finished Liubao tea;

[0008] Step 2: steaming the semi-finished Liubao tea with water vapor, spreading the steamed semi-finished Liubao tea to air, and filling a bamboo tube with the air-dried semi-finished Liubao tea to obtain the bamboo tube filled with Liubao tea;

[0009] Step 3: placing the bamboo tube filled with Liubao tea in a natural environment at room temperature for 62 to 82 hours, baking the bamboo tube filled with Liubao tea at a temperature of 75 to 85° C. for 40 to 50 minutes, naturally storing the baked bamboo tube filled with Liubao tea for 5 to 9 days, and aging the bamboo tube filled with Liubao tea after natural storage (generally at the ambient temperature and humidity during storage) at a temperature of 23 to 30° C. and a humidity of 75 to 85% for 80 to 100 days to prepare Liubao tea with bamboo fragrance.

[0010] Among them, the bamboo tube preparation method is: select 50% to 60% dry bamboo with a diameter of about 8cm, and make it into a bamboo tube with a length of about 30cm, one end open and the other end sealed. Place the prepared bamboo tube in a pot of water and boil it for 10 to 20 minutes, then take it out and place it in a clean, ventilated and cool place to dry naturally for 90 days and set aside.

[0011] The beneficial effects of the present invention are as follows: first, raw tea of ​​Liubao tea is refined in sequence to form a graded embryo, water equivalent to 15-25% of the weight of the raw tea is added, pile fermentation is carried out, the embryos are deblocked, and the tea is air-dried until the moisture content is 14-16% to obtain semi-finished Liubao tea, and then the tea is steamed, air-dried, and filled into a bamboo tube to obtain the bamboo tube filled with Liubao tea; before aging, the tea is naturally placed for 62-82 hours, baked at a temperature of 75-85°C for 40-50 minutes, and naturally stored for 5-9 days, and finally aged at a temperature of 23-30°C and a humidity of 75-85% for 80-100 days to produce Liubao tea with bamboo fragrance. The present invention solves the problems of moldy bamboo tubes, excessively high moisture content in bamboo tubes, easy deterioration of quality of Liubao tea, and long aging time during the production process of traditional bamboo tube Liubao tea. At the same time, the production method of the present invention is conducive to the rapid conversion of polyphenols in Liubao tea, the soup color is bright and rich red, the taste is mellow, the aging time is shortened, the quality is stable, the tea has a bamboo fragrance, and the economic benefit is improved.

[0012] On the basis of the above technical solution, the present invention can also be improved as follows.

[0013] Furthermore, the step 2 is specifically as follows: steaming the semi-finished Liubao tea with steam at a temperature of 80-100° C. and a pressure of 47-101 kPa for 1-2 minutes, spreading the steamed semi-finished Liubao tea under conditions of a temperature of 20-30° C. and a humidity of 55-75% for 1-2 minutes, filling a bamboo tube with the semi-finished Liubao tea after spreading, and obtaining the bamboo tube filled with Liubao tea.

[0014] Furthermore, the step 2 is specifically as follows: steaming the semi-finished Liubao tea with steam at a temperature of 85-95° C. and a pressure of 57-84 kPa for 1.5 minutes, airing the semi-finished Liubao tea steamed with steam at a temperature of 25° C. and a humidity of 60-70% for 0.5-1 minutes, filling a bamboo tube with the air-dried semi-finished Liubao tea to obtain the bamboo tube filled with Liubao tea.

[0015] Furthermore, step 3 is specifically as follows: placing the bamboo tube containing Liubao tea in a natural environment for 65 to 80 hours, baking the bamboo tube containing Liubao tea at a temperature of 75 to 85° C. for 42 to 48 minutes, naturally storing the baked bamboo tube containing Liubao tea for 6 to 8 days, and aging the bamboo tube containing Liubao tea after natural storage at a temperature of 23 to 30° C. and a humidity of 75 to 85% for 85 to 95 days to produce Liubao tea with bamboo fragrance.

[0016] Furthermore, step 3 is specifically as follows: placing the bamboo tube containing Liubao tea in a natural environment for 72 hours, baking the bamboo tube containing Liubao tea at a temperature of 80°C for 45 minutes, naturally storing the baked bamboo tube containing Liubao tea for 7 days, and aging the bamboo tube containing Liubao tea after natural storage at a temperature of 23-30°C and a humidity of 75-85% for 90 days to produce Liubao tea with bamboo fragrance.

[0017] Furthermore, the specific process of refining into a graded embryo in step 1 is: the raw tea of ​​Liubao tea is sequentially screened → roller cut → shaken → air-selected → stem picked → blended; the specific process of adding water equivalent to 15-25% of the weight of the raw tea in step 1 is: mixing the raw tea and water evenly according to proportion.

[0018] Furthermore, the specific process of the pile fermentation in step 1 is: place the above-mentioned tea to be fermented in a place that meets the food production environment, pile it up to 80 cm and let it stand for 3-5 days, wait for the temperature to rise to 60°C, open the pile and cool it, and then collect the pile when the leaf temperature drops to less than 30°C. Repeat this process several times, and the fermentation time is 35-40 days.

[0019] Furthermore, the specific process of de-agglomeration in step 1 is: the lumps and tea balls formed during fermentation are de-agglomerated manually or by a de-agglomeration machine.

[0020] Furthermore, the specific process of air-drying the fermented leaves to a moisture content of 14-16% in step 1 is as follows: monitoring the moisture content of the fermented leaves using a tea moisture meter.

[0021] The second object of the present invention is to provide a bamboo-fragrant Liubao tea, which is prepared by any of the above-mentioned methods for preparing a bamboo-fragrant Liubao tea. DETAILED DESCRIPTION

[0022] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0023] Example 1

[0024] This embodiment relates to a method for preparing bamboo-scented Liubao tea, comprising the following steps:

[0025] Step 1: taking raw Liubao tea, refining it into a graded embryo, adding water equivalent to 20% of the weight of the raw tea, fermenting it in piles, deblocking it, and air-drying it until the moisture content is 14%-16%, thereby obtaining a semi-finished Liubao tea;

[0026] Step 2: steaming the semi-finished Liubao tea for 1.5 minutes, airing the steamed semi-finished Liubao tea at a temperature of 20-30° C. and a humidity of 55-75% for 1-2 minutes, and filling a bamboo tube with the air-dried semi-finished Liubao tea to obtain the bamboo tube filled with Liubao tea;

[0027] Step 3: placing the bamboo tube containing Liubao tea in a natural environment for 48 hours (in a clean and ventilated environment), baking the bamboo tube containing Liubao tea at a temperature of 80° C. for 45 minutes, naturally storing the baked bamboo tube containing Liubao tea for 7 days, and aging the bamboo tube containing Liubao tea after natural storage in a warehouse with a temperature of 23-30° C. and a humidity of 75-85% for 90 days to prepare Liubao tea with bamboo fragrance.

[0028] Among them, the bamboo tube preparation method is: select 50% to 60% dry bamboo with a diameter of about 8 cm, and make it into a bamboo tube with a length of about 30 cm. Place the prepared bamboo tube in a boiling water pot and boil it for 10 to 20 minutes, then take it out and place it in a clean, ventilated and cool place to dry naturally for 90 days and set aside.

[0029] The specific process of refining the raw tea leaves into the graded preforms in step 1 is as follows: the raw Liubao tea leaves are sequentially screened, roller-cut, shaken, air-selected, stem-picked, and blended. The specific process of adding water equivalent to 15-25% of the weight of the raw tea leaves in step 1 is as follows: the raw tea leaves and water are evenly mixed in proportion. The specific process of pile fermentation in step 1 is as follows: the fermented tea leaves are placed in a place suitable for food production environments, piled to a height of 80 cm, and left to stand for 3-5 days. When the temperature rises to 60°C, the pile is opened and allowed to cool. When the leaf temperature drops below 30°C, the pile is collected. This process is repeated several times, and the fermentation time is 35-40 days. The specific process of de-agglomeration in step 1 is as follows: the lumps and clumps formed during fermentation are disintegrated manually or by a de-agglomeration machine. The specific process of air-drying the tea leaves to a moisture content of 14-16% in step 1 is as follows: the moisture content of the fermented leaves is monitored using a tea moisture meter.

[0030] Example 2

[0031] Compared with Example 1, this embodiment is the same as Example 1 except that in step 3, the bamboo tube containing Liubao tea is placed in a natural environment at room temperature for 62 hours.

[0032] Example 3

[0033] Compared with Example 1, this embodiment is the same as Example 1 except that in step 3, the bamboo tube containing Liubao tea is placed in a natural environment at room temperature for 72 hours.

[0034] Example 4

[0035] Compared with Example 1, this embodiment is the same as Example 1 except that in step 3, the bamboo tube containing Liubao tea is placed in a natural environment at room temperature for 82 hours.

[0036] Example 5

[0037] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is placed in a natural environment at room temperature for 120 hours.

[0038] Example 6

[0039] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is baked at a temperature of 80° C. for 30 minutes.

[0040] Example 7

[0041] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is baked at a temperature of 80° C. for 40 minutes.

[0042] Example 8

[0043] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is baked at a temperature of 80° C. for 50 minutes.

[0044] Example 9

[0045] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is baked at a temperature of 80° C. for 60 minutes.

[0046] Example 10

[0047] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is baked at a temperature of 70° C. for 45 minutes.

[0048] Example 11

[0049] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is baked at a temperature of 75° C. for 45 minutes.

[0050] Example 12

[0051] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is baked at a temperature of 85° C. for 45 minutes.

[0052] Example 13

[0053] Compared with Example 3, this embodiment is the same as Example 3 except that in step 3, the bamboo tube containing Liubao tea is roasted at a temperature of 90° C. for 45 minutes.

[0054] Comparative Example 1

[0055] Compared with Example 1, except that the bamboo tube containing Liubao tea obtained in step 2 is directly aged in a warehouse at a temperature of 23-30° C. and a humidity of 75-85% for 60 days to obtain bamboo-scented Liubao tea, the rest is the same as Example 1.

[0056] Comparative Example 2

[0057] Compared with Example 1, except that the bamboo tube containing Liubao tea obtained in step 2 is directly aged in a warehouse at a temperature of 23-30° C. and a humidity of 75-85% for 90 days to obtain bamboo-scented Liubao tea, the rest is the same as Example 1.

[0058] Comparative Example 3

[0059] Compared with Example 1, except that the bamboo tube containing Liubao tea obtained in step 2 is directly aged in a warehouse at a temperature of 23-30° C. and a humidity of 75-85% for 120 days to obtain bamboo-scented Liubao tea, the rest is the same as Example 1.

[0060] The product evaluation results of the Bamboo Fragrance Liubao Tea in Examples 1 to 13 and Comparative Examples 1 to 3 are shown in Tables 1 to 3, and the test results of the main physical and chemical components of the Bamboo Fragrance Liubao Tea are shown in Table 4.

[0061] Table 1 Sensory quality at different storage times

[0062]

[0063] As shown in Table 1, after Liubao tea is placed in the prepared bamboo tube, the storage time affects the sensory quality of the product. The sensory quality of the product is better when the storage time is 62-82 hours, and the optimal parameter is a storage time of 72 hours. The resulting product has the quality characteristics of bright yellow-red tea soup, pure aroma, mellow flavor, and shiny brown leaf bottom, ranking first. The comprehensive indicators of the storage time of 48 hours and 120 hours are inferior to those of the storage time of 62-82 hours. Since Comparative Examples 1 to 3 did not undergo storage treatment, the sensory quality of the products is inferior compared to Examples 1 to 5.

[0064] Table 2 Sensory quality of different baking times

[0065]

[0066] As shown in Table 2, after Liubao tea was placed in prepared bamboo tubes and allowed to rest for 72 hours, it was placed in a drying oven at the same temperature of 80°C. Different roasting times resulted in different sensory qualities. Roasting times of 40-50 minutes produced the best sensory qualities, with a roasting time of 45 minutes being the optimal parameter. The product produced boasted a bright yellow-red tea soup, a pure aroma, a mellow flavor, and a brownish-yellow, oily leaf base, ranking first. Overall quality indicators were superior to those roasted for 30 and 60 minutes.

[0067] Table 3 Sensory quality at different baking temperatures

[0068]

[0069] Table 3 shows that the sensory quality of Liubao tea differed significantly after being placed in prepared bamboo tubes for 72 hours and then placed in drying ovens at different temperatures. The sensory quality was best when the tea was baked at a temperature of 75-85°C, with the optimal temperature being 80°C. The tea produced exhibited a bright yellow-red tea soup, a pure aroma, a mellow flavor, and a glossy, brownish-yellow leaf base.

[0070] Table 4 Physical and chemical indicators at different baking temperatures

[0071]

[0072] As can be seen from Table 4, there are differences in the results of physical and chemical indicators treated at different temperatures. At a baking temperature of 75-85°C, especially at a baking temperature of 80°C, more water extract is retained, the caffeine content is moderate, and the tea polyphenol content is high, indicating that the substance transformation is moderate, the taste has both thickness and pure aroma; the theabrownin content is high, while the theaflavins content is not low, which is reflected in the good and bright yellow-red color of the soup. The comprehensive quality indicators are better than those at baking temperatures of 70°C and 90°C. It can be seen that the substance transformation and quality characteristics reflected by the physical and chemical indicator results are highly consistent with the sensory evaluation results in Table 3. Since comparative examples 1 to 3 were only aged, the physical and chemical indicators are quite different from those of Examples 3, 10, 11, 12 and 13. It can be seen that the relevant substances that reflect the quality of black tea in the present invention are rapidly transformed.

[0073] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0074] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A method for preparing bamboo-scented Liubao tea, characterized in that: The steps include: Step 1: taking raw Liubao tea leaves, refining them into a graded embryo, adding water equivalent to 15-25% of the weight of the raw tea leaves, fermenting them in piles, deblocking them, and air-drying them until the moisture content reaches 14-16%, thereby obtaining semi-finished Liubao tea; Step 2: Step 2 specifically comprises: steaming the semi-finished Liubao tea with steam at a temperature of 80-100° C. and a pressure of 47-101 kPa for 1-2 minutes, airing the steamed semi-finished Liubao tea at a temperature of 20-30° C. and a humidity of 55-75% for 1-2 minutes, and filling a bamboo tube with the air-dried semi-finished Liubao tea to obtain the bamboo tube filled with Liubao tea; Step 3: placing the bamboo tube containing Liubao tea in a natural environment at room temperature for 62 to 82 hours, baking the bamboo tube containing Liubao tea at a temperature of 75 to 85° C. for 40 to 50 minutes, naturally storing the baked bamboo tube containing Liubao tea for 5 to 9 days, and aging the bamboo tube containing Liubao tea after natural storage at a temperature of 23 to 30° C. and a humidity of 75 to 85% for 80 to 100 days to prepare Liubao tea with bamboo fragrance.

2. The method for preparing the bamboo-scented Liubao tea according to claim 1, wherein: The step 3 is specifically as follows: placing the bamboo tube containing Liubao tea in a natural environment at room temperature for 65 to 80 hours, baking the bamboo tube containing Liubao tea at a temperature of 75 to 85° C. for 42 to 48 minutes, naturally storing the baked bamboo tube containing Liubao tea for 6 to 8 days, and aging the bamboo tube containing Liubao tea after natural storage at a temperature of 23 to 30° C. and a humidity of 75 to 85% for 85 to 95 days to prepare Liubao tea with bamboo fragrance.

3. The method for preparing the bamboo-scented Liubao tea according to claim 1, wherein: The step 3 is specifically as follows: placing the bamboo tube containing Liubao tea in a natural environment at room temperature for 72 hours, baking the bamboo tube containing Liubao tea at a temperature of 80°C for 45 minutes, naturally storing the baked bamboo tube containing Liubao tea for 7 days, and aging the bamboo tube containing Liubao tea after natural storage at a temperature of 23-30°C and a humidity of 75-85% for 90 days to prepare Liubao tea with bamboo fragrance.

4. A bamboo-scented Liubao tea, characterized in that: The tea is prepared by the preparation method of the bamboo-scented Liubao tea according to any one of claims 1 to 3.

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