A method for accelerating the natural aging of tea cakes

Abstract

The invention discloses a method for accelerating the natural aging of tea cakes, which is characterized in that the aged tea of ​​the same variety is used to beat it into fine tea powder of more than 100 meshes; the fine tea powder is coated on the outside of food-grade stainless steel wire and dried into stainless steel vermicelli, and then the stainless steel vermicelli is laid horizontally and vertically between the tea leaves prepared by withering during the cake pressing process to press the cakes, and after the cake pressing, the stainless steel wire is pulled out of the tea cakes to form tea cakes with horizontal and vertical air guide channels containing aged fine tea powder inside the tea cakes, and then dried and stored. The method for accelerating the natural aging of tea cakes provided by the invention can be applied to the production of white tea or Pu'er tea cakes, and during the processing, the internal air guide tube is designed to promote the full contact between the tea leaves inside the white tea or raw Pu'er tea cakes and the air, so as to achieve the synchronous aging of the inside and outside of the white tea or raw Pu'er tea cakes, and the rapid conversion of the contents being sufficient and uniform.

Description

Technical Field

[0001] The invention relates to a tea making technology, in particular to a method for accelerating the natural aging of tea cakes. Background Art

[0002] White (raw Pu'er) tea is one of the Chinese teas. It retains the original flavor of the tea due to its unique production method of not rolling or frying. It is loved by more and more people among the six major types of tea, especially old white (raw Pu'er) tea. There is a saying that "one year for tea, three years for nourishment, and seven years for treasure". The unique aroma, taste and special health care functions of old (raw Pu'er) white tea are widely recognized by people.

[0003] White (raw Pu'er) tea has the highest total flavonoid content among the six major tea categories. Studies have shown that flavonoids not only contribute to the color and flavor of tea but also offer numerous health benefits, including antioxidant, anti-aging, blood pressure, cholesterol, calming, and hypnotic properties, liver protection, cardiovascular disease prevention, immunity enhancement, and anti-aging properties. Flavonoids are also a key quality component of white (raw Pu'er) tea, and their total flavonoid content increases with age.

[0004] Existing studies have shown that the main contributing volatile substances in white (raw Pu'er) tea cakes are 2-acetylfuran, heptanal, E-2-octenal, etc., and their content is positively correlated with the storage time of white (raw Pu'er) tea cakes. In addition, the interaction between the main volatile substances in white (raw Pu'er) tea cakes constitutes the unique quality characteristics of white tea cakes.

[0005] For the convenience of storage, most white (raw Pu'er) tea is pressed into cakes. However, during the production process, the white (raw Pu'er) tea cakes are tightly pressed and compacted. The surface of the white (raw Pu'er) tea cake is fully transformed due to contact with the air, and the tea leaves inside are isolated from the air. The transformation process of the internal contents from the outside to the surface is slow, and finally there is inconsistency between the transformation and aging of the surface of the tea cake and the internal tea leaves, which affects the taste and quality. In addition, the transformation and aging speed is slow. Summary of the Invention

[0006] The purpose of the present invention is to solve the deficiencies of the above-mentioned technologies and provide a method for accelerating the natural aging of tea cakes, so as to achieve synchronous accelerated aging of the inside and outside of white tea or raw Pu'er tea cakes and sufficient and uniform conversion of the contents.

[0007] In order to achieve the above object, the present invention provides a method for accelerating the natural aging of tea cakes, which is characterized by comprising the following steps:

[0008] (1) Preparation of fine tea powder: Use white tea or raw Pu'er tea of ​​the same variety that has been stored and aged for more than 3 years, and grind it into fine tea powder with a powder grinder with a mesh size of more than 100;

[0009] (2) Stainless steel wire processing: Select stainless steel wire with a diameter of 0.5 mm and cut it into short sections that are longer than the diameter of the tea cake to be processed so that it can be extracted in the subsequent steps;

[0010] (3) Coating the stainless steel wire surface with fine tea powder: The fine tea powder prepared in step (1) is moistened with purified water to form a paste, and the shortened stainless steel wire is placed in the paste with fine tea powder and stirred thoroughly to coat the stainless steel wire surface with a layer of fine tea powder;

[0011] (4) Drying of stainless steel fine tea vermicelli: Dry the stainless steel vermicelli coated with fine tea powder at 35°C-40°C;

[0012] (5) Design and production of the internal air duct of the tea cake: First, the green tea leaves are withered and then pressed into cakes using a cake press. A layer of withered green tea leaves is placed in the cake press mold. Stainless steel vermicelli coated with fine tea powder is placed horizontally on the green tea leaves, with a horizontal interval of 3 cm between each piece of stainless steel vermicelli. Another layer of green tea leaves is placed on the stainless steel vermicelli. Another layer of stainless steel vermicelli coated with fine tea powder is placed vertically on the green tea leaves, with a vertical interval of 3 cm between each piece of stainless steel vermicelli. A sufficient amount of green tea leaves is then placed on the stainless steel vermicelli and pressed into tea cakes, so that the stainless steel vermicelli coated with fine tea powder is sandwiched inside the tea cake.

[0013] (6) Stainless steel wire removal: After the tea cake is pressed, the stainless steel wire is pulled out of the tea cake to form horizontal and vertical air guide channels containing aged fine tea powder inside the tea cake, so that the tea leaves inside the tea cake can fully contact with the air;

[0014] (7) Cake drying: Dry the prepared tea cakes with air guide channels formed inside them in a heat pump dryer. For white tea cakes, the drying temperature is set at 75-80°C, not exceeding 90°C, and the drying time is about 8 hours. The moisture content of the white tea cakes is controlled below 5%. b. For raw Pu'er tea cakes: the drying temperature is controlled at 40-42°C, and the drying time is 13-25 hours. After drying, the moisture content of the compressed Pu'er raw tea cakes is controlled below 13%.

[0015] (8) Tea cake transformation and aging: The dried tea cakes with air-conducting channels inside are packaged and placed in a dedicated storage room for the subsequent transformation of the components. Due to the presence of air-conducting channels and fine tea powder of the same variety that has been aged, the tea leaves inside and outside the newly pressed and dried tea cakes can fully come into contact with the air, and the aged fine tea powder can accelerate the transformation and aging of the components.

[0016] The present invention provides a method for accelerating the natural aging of tea cakes, which can be applied to the production of white tea or Pu'er tea cakes. By designing air guide channels and inserting fine tea powder of the same variety, the drying temperature required for drying the pressed tea cakes can be 5 to 10 degrees lower than that of conventional tea cake production, and the drying time can also be shortened. The ingredients of the tea cakes thus obtained are not easily destroyed, and the taste and quality can be better guaranteed.

[0017] The present invention provides a production method for accelerating the natural aging of tea cakes. During the processing of the obtained white tea or raw Pu'er tea cakes, an air guide tube is designed inside the cake, and a physical method without adding external substances is adopted to promote sufficient contact between the tea leaves inside the white tea or raw Pu'er tea cake and the air, thereby achieving synchronous aging of the inside and outside of the white tea or raw Pu'er tea cake and sufficient and uniform rapid conversion of the contents. DETAILED DESCRIPTION

[0018] The preferred embodiments of the present invention are further described below through examples. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention and are not used to limit the scope of protection of the present invention.

[0019] Example 1:

[0020] This embodiment provides a method for accelerating the natural aging of tea cakes, comprising the following steps:

[0021] (1) Preparation of fine tea powder: This embodiment uses Zhenghe Dabai tea as an example to make tea cakes with a diameter of 17.5 cm to 19 cm. First, 1 kg of Zhenghe Dabai tea (either loose tea or tea cake) that has been stored and aged for three years is selected from the warehouse. The stored and aged white tea is ground into 100 mesh fine tea powder using a powder grinder.

[0022] (2) Stainless steel wire processing: Select 0.5mm diameter, 304 food grade stainless steel wire and cut the stainless steel wire into short sections with a length of 22cm;

[0023] (3) Coating the surface of the stainless steel wire with fine tea powder: The fine tea powder prepared in step (1) is moistened with purified water to form a paste, and the shortened stainless steel wire is placed in the paste with fine tea powder and fully rotated to coat the surface of the stainless steel wire with a layer of fine tea powder;

[0024] (4) Drying the stainless steel fine tea vermicelli: Dry the stainless steel vermicelli coated with fine tea powder in step 3 at 35-40°C for later use. During the drying process, pay attention to drying the stainless steel fine tea vermicelli separately to avoid sticking to each other;

[0025] (5) Design and production of the internal air duct of the white tea cake: After the white tea leaves are withered, they are pressed into cakes using a cake press. Before pressing, a layer of white tea leaves is placed in the cake press mold. Stainless steel vermicelli coated with fine tea powder is placed horizontally on the tea leaves, with each stainless steel vermicelli coated with fine tea powder being 3 cm apart horizontally. Another layer of tea leaves is placed on the stainless steel vermicelli, and then stainless steel vermicelli coated with fine tea powder is placed vertically on the tea leaves, with each stainless steel vermicelli placed vertically being 3 cm apart. Then, sufficient white tea leaves are placed and pressed into white tea cakes, so that the stainless steel vermicelli coated with fine tea powder is sandwiched inside the cakes.

[0026] (6) Stainless steel wire removal: After the white tea cake is pressed, the stainless steel wire is pulled out from the white tea cake. The order of pulling out the stainless steel wire is from the center to the edge. When the stainless steel wire is pulled out, horizontal and vertical air guide channels are formed in the white tea cake. The tea leaves inside the white tea cake can also fully contact with the air, and the components are transformed and aged.

[0027] (7) Drying of white tea cakes: Dry the prepared white tea cakes with internal air channels in a heat pump dryer at a temperature of 75-80°C (not exceeding 85°C) for about 7-8 hours. The moisture content of the white tea cakes is controlled below 5%. (Traditional white tea cakes are usually dried at a temperature of 80-100°C for about 8 hours.)

[0028] (8) Storage, transformation and aging of white tea cakes: The dried white tea cakes with air channels inside are packaged and placed in a dedicated storage room for the subsequent transformation of the components. Due to the air channels, the tea leaves inside and outside the white tea cakes can fully contact with the air, and the component transformation and aging processes are basically the same, which is conducive to the accelerated transformation and aging of the white tea cakes.

[0029] Example 2:

[0030] This embodiment provides a method for accelerating the natural aging of tea cakes, comprising the following steps:

[0031] (1) Preparation of fine tea powder: This embodiment uses Yunnan large-leaf tea as an example to make tea cakes with a diameter of 17.5 cm to 19 cm. Yunnan large-leaf tea (loose tea or tea cakes) that has been stored and aged for 5 years is selected from the warehouse. The stored and aged raw Pu'er tea is ground into 100-mesh fine tea powder using a powder grinder.

[0032] (2) Stainless steel wire processing: Select 0.5mm diameter, 304 food grade stainless steel wire and cut the stainless steel wire into short sections with a length of 22cm;

[0033] (3) Coating the surface of the stainless steel wire with fine tea powder: The fine tea powder prepared in step (1) is moistened with purified water to form a paste, and the shortened stainless steel wire is placed in the paste with fine tea powder and fully rotated to coat the surface of the stainless steel wire with a layer of fine tea powder;

[0034] (4) Drying the stainless steel fine tea vermicelli: Dry the stainless steel vermicelli coated with fine tea powder prepared in step (3) at 35-40°C for later use. During the drying process, pay attention to placing the stainless steel fine tea vermicelli separately and drying them to avoid sticking to each other;

[0035] (5) Design and production of the internal air duct of the raw Pu'er tea cake: After the withering process of the raw Pu'er tea leaves is completed, they are fixed in an environment of 200℃ and then rolled into strips on a rolling machine or by hand. They are then dried naturally in the sun or dried at 30-40℃ until the moisture content of the raw tea is about 10%. The dried or oven-dried tea leaves are steamed and pressed into cakes using a cake press. Before pressing into cakes, a layer of Pu'er tea leaves is placed in the cake press mold. Stainless steel vermicelli coated with fine tea powder is placed horizontally on the tea leaves, with each stainless steel vermicelli being 3cm apart horizontally. Another layer of tea leaves is placed on the stainless steel vermicelli. Then, stainless steel vermicelli is placed vertically on the tea leaves, with each vertically placed stainless steel vermicelli being 3cm apart. Then, sufficient amount of Pu'er tea leaves is added and pressed into raw Pu'er tea cakes.

[0036] (6) Stainless steel wire removal: After the raw Pu'er tea cake is pressed, the stainless steel wire is pulled out from the raw Pu'er tea cake. The stainless steel wire is pulled out from the center to the edge. When the stainless steel wire is pulled out, horizontal and vertical air channels are formed in the white tea cake. The tea leaves inside the raw Pu'er tea cake can also fully contact with the air, and the components are transformed and aged.

[0037] (7) Drying of raw Pu'er tea cakes: Dry the raw Pu'er tea cakes that have been pressed and formed with air guide channels inside. The drying temperature is controlled at 40-42°C for 13-20 hours. After drying, the moisture content of the Pu'er raw tea pressed cakes is controlled below 5%. (Traditional raw Pu'er tea cakes are generally dried at a temperature of 45-55°C for 13-36 hours.)

[0038] (8) Storage, transformation and aging of raw Pu'er tea cakes: The dried raw Pu'er tea cakes with air guide channels inside are packaged and placed in a special storage room for the subsequent transformation of the components. Due to the air guide channels, the tea leaves inside and outside the raw Pu'er tea cakes can fully contact with the air, and the component transformation and aging processes are basically the same, which is conducive to accelerating the transformation and aging of the raw Pu'er tea cakes.

Claims

1. A method for accelerating the natural aging of tea cakes, characterized in that The following steps are involved: (1) Preparation of fine tea powder: Use white tea or raw Pu'er tea of ​​the same variety that has been stored and aged for more than 3 years, and grind it into fine tea powder with a grinder with mesh size of more than 100; (2) Stainless steel wire processing: Select stainless steel wire with a diameter of 0.5 mm and cut it into short sections that are longer than the diameter of the tea cake to be processed; (3) Coating the surface of the stainless steel wire with fine tea powder: The fine tea powder prepared in step (1) is moistened with purified water to form a paste, and the shortened stainless steel wire is placed in the paste with fine tea powder and stirred thoroughly to coat the surface of the stainless steel wire with a layer of fine tea powder; (4) Drying the stainless steel wire coated with fine tea powder: Drying the stainless steel wire coated with fine tea powder at 35°C-40°C; (5) Design and production of the air duct inside the tea cake: First, the green tea leaves are withered and then pressed with a cake press. A layer of withered green tea leaves is placed in the mold of the cake press. Stainless steel wires coated with fine tea powder are placed horizontally on the green tea leaves, with a horizontal interval of 3 cm between each stainless steel wire. Then, another layer of green tea leaves is placed on the stainless steel wires. Then, stainless steel wires coated with fine tea powder are placed vertically on the green tea leaves, with a vertical interval of 3 cm between each stainless steel wire. Then, sufficient amount of green tea leaves are placed on the stainless steel wires and pressed into tea cakes, so that the stainless steel wires coated with fine tea powder are embedded in the tea cake in a mesh shape. (6) Removal of stainless steel wire: After the tea cake is pressed, the stainless steel wire is pulled out of the tea cake, so that horizontal and vertical air guide channels containing aged fine tea powder are formed inside the tea cake, so that the tea leaves inside the tea cake can fully contact with the air; (7) Tea cake drying: Dry the prepared tea cake with air guide channels formed inside, using a heat pump dryer. For white tea cake, the drying temperature is set at 75-80℃, not exceeding 90℃, and the drying time is 8 hours. The moisture content of the white tea cake is controlled below 5%; b. For raw Pu'er tea cake: the drying temperature is controlled at 40-42℃, the drying time is 13-25 hours, and the moisture content of the compressed tea of ​​raw Pu'er tea cake after drying is controlled below 13%; (8) Tea cake transformation and aging: The dried tea cakes with air guide channels inside are packaged and placed in a special storage room for later component material transformation. Due to the air guide channels and the aged fine tea powder of the same variety, the tea leaves inside and outside the newly pressed and dried tea cakes can fully contact with the air, and the aged fine tea powder can accelerate the component transformation and aging.