Instant processing technology of active Pu'er tea

Abstract

The invention relates to an instant processing technology of active Pu'er tea, and belongs to the technical field of food. According to the method, the Pu'er ripe tea and the water are mixed to realize pre-wetting of the Pu'er ripe tea, so that the active ingredients of the Pu'er ripe tea are activated, the activity during later extraction is improved, the active ingredients are more easily extracted, and the content of tea polyphenol and the content of catechins are increased. By optimizing the ultrasonic time, the ultrasonic frequency and the power during ultrasonic extraction, comprehensive optimization of sensory indexes and physicochemical indexes of the Pu'er instant tea is realized, the brightness L value, the light transmittance, the dissolution rate, the tea polyphenol content and the catechin content of the Pu'er tea can be synchronously improved, the caffeine content is reduced, and the high-quality Pu'er instant tea is obtained. According to the preparation method disclosed by the invention, the Pu'er instant tea which is relatively high in brightness L value, light transmittance, dissolution rate, tea polyphenol content and catechin content and relatively low in caffeine content at the same time is obtained by optimizing process parameters of each step, and the related national standard requirements are met.

Description

Technical Field

[0001] The invention relates to an instant processing technology for active Pu'er tea, belonging to the technical field of food. Background Art

[0002] Pu'er tea is named after the place of origin of Pu'er Prefecture in Yunnan (now Pu'er City). Now it refers to the tea produced in the Pu'er tea area. It is made of Yunnan large-leaf sun-dried green tea, which is recognized as the Pu'er tea area, and is processed into loose tea and compressed tea after post-fermentation. Pu'er tea has more than 20 functions, including warming the stomach, reducing weight, lowering blood lipids, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, lowering blood sugar, inhibiting bacteria and inflammation, reducing tobacco poisoning, reducing heavy metal poisoning, anti-radiation, preventing dental caries, improving eyesight, aiding digestion, resisting poison, preventing constipation, and sobering up. Among them, the effects of warming the stomach, reducing weight, lowering blood lipids, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, and lowering blood sugar are particularly prominent. Pu'er tea is generally drunk by the brewing method of Gongfu tea. In order to make the tea aroma more pure, it is necessary to warm the tea, that is, pour out the boiling water immediately after the first flush. The warm tea can be done 1~2 times, and the speed should be fast so as not to affect the taste of the tea soup.

[0003] Instant tea is a solid beverage tea that can be quickly dissolved in water. Finished tea, semi-finished tea, tea byproducts or fresh leaves are used as raw materials, and processed into a new type of granular, powdered or small-piece beverage that is easily soluble in water without tea residues through extraction, filtration, concentration, drying and other processes. It has the advantages of being easy to carry and convenient to drink, and does not contain pesticide residues. At present, relevant technicians have made Pu'er tea into instant tea and sold it on the market, but Pu'er instant tea currently uses traditional processing technology, which specifically includes extraction, filtration, concentration, freeze-drying and other steps. The dissolution rate of Pu'er instant tea processed by this process is low, the taste and appearance are average, and the content of tea polyphenols is low. Therefore, it is necessary to develop a processing technology that can improve the dissolution rate and tea polyphenol content of Pu'er instant tea. Summary of the invention

[0004] The purpose of the present invention is to provide an active Pu'er tea instant processing technology to solve the problem that the dissolution rate and tea polyphenol content of the processed Pu'er instant tea are low when the Pu'er instant tea is currently processed.

[0005] The present invention provides a quick-dissolving process for active Pu'er tea, comprising the following steps: (1) Mixing Pu'er cooked tea with water to obtain wet Pu'er cooked tea; (2) vacuum freeze-drying the wet Pu'er ripe tea and crushing it to obtain Pu'er ripe tea powder; the vacuum freeze-drying temperature is -30~-20℃; (3) Mix the Pu'er ripe tea powder and water to obtain a mixed solution, and subject the mixed solution to ultrasonic heating extraction. During the heating extraction, ultrasonic waves are applied periodically, and ultrasonic vibration is applied for 10 to 15 minutes, and then paused for 20 to 30 minutes. Then, the next cycle of ultrasonic vibration is started, and the cycle is repeated until the heating extraction is completed. During the heating extraction, the ultrasonic frequency is 40 to 80 kHz, and the power density is 0.7 to 1 W / cm 2 , the temperature is 68~72℃; after the heating extraction is completed, the solid and liquid are separated, and the filtrate is collected to obtain the extract; (4) Concentrating the extract by vacuum distillation to obtain a concentrated solution, wherein the solid content of the concentrated solution is 20-30%; (5) sterilizing and freezing the concentrated liquid to obtain a frozen product, and then crushing the frozen product to obtain frozen powder; the freezing temperature is -120~-90°C, and the average particle size of the frozen powder is 1~3mm; (6) The frozen powder is placed in a vacuum freeze dryer for vacuum freeze drying, and then crushed and sealed to obtain active Pu'er instant tea.

[0006] Preferably, in step (1), the mass ratio of Pu'er cooked tea to water is 1:(0.6-0.8).

[0007] Preferably, in step (2), the vacuum degree of vacuum freeze drying is 5-8 Pa and the time is 20-25 h.

[0008] Preferably, in step (2), the particle size of the Pu'er cooked tea powder is 5-8 mm.

[0009] Preferably, in step (3), the mass ratio of Pu'er cooked tea powder to water in the mixed solution is 1:(6-8).

[0010] Preferably, in step (3), the heating extraction time is 1.5 to 2 hours.

[0011] Preferably, in step (4), the temperature of the reduced pressure distillation is 45-50°C.

[0012] Preferably, in step (5), the freezing time is 15 to 20 minutes.

[0013] Preferably, in step (6), the vacuum freeze-drying temperature is -80 to -70°C and the time is 40 to 50 hours.

[0014] Preferably, in step (6), the vacuum degree of vacuum freeze drying is 0.1-0.2 Pa.

[0015] The beneficial effects of the present invention are as follows: (1) The present invention achieves pre-wetting of Pu'er ripe tea by mixing Pu'er ripe tea with water, thereby activating the effective ingredients of Pu'er ripe tea, improving the activity during subsequent extraction, making it easier to extract the effective ingredients, and increasing the content of tea polyphenols and catechins.

[0016] (2) The present invention achieves comprehensive optimization of the sensory indicators and physical and chemical indicators of Pu'er instant tea by optimizing the ultrasonic time, ultrasonic frequency and power during ultrasonic extraction, and can simultaneously improve the brightness L value, light transmittance, solubility, tea polyphenol content and catechin content of Pu'er tea, and reduce the caffeine content, thereby obtaining high-quality Pu'er instant tea.

[0017] (3) The present invention pre-freezes the Pu'er tea extract concentrate and crushes it into small particles, which can promote the sublimation of water in the later freeze-drying process, while reducing excessive structural changes caused by the sublimation of water in the later freeze-drying process, thereby improving the dissolution rate, brightness L value and light transmittance of Pu'er instant tea.

[0018] (4) The present invention optimizes the process parameters of each step to obtain Pu'er instant tea with higher brightness L value, light transmittance, solubility rate, tea polyphenol content and catechin content and lower caffeine content, which meets the requirements of relevant national standards. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Schematic diagram of sensory scores and brightness change curves of active Pu'er instant tea prepared in various embodiments and comparative examples of the present invention; Figure 2 Schematic diagram of the change curves of light transmittance and dissolution rate of the active Pu'er instant tea prepared in various embodiments and comparative examples of the present invention; Figure 3 Schematic diagram of the change curve of tea polyphenol content, catechin content and caffeine content of the active Pu'er instant tea prepared in each embodiment of the present invention and comparative examples 1-9. DETAILED DESCRIPTION

[0020] The following examples are intended to further illustrate the present invention rather than to limit the scope of protection of the present invention. Example 1

[0021] The instant active Pu'er tea processing technology of this embodiment comprises the following steps: (1) Stir Pu'er ripe tea and water to obtain wet Pu'er ripe tea; the mass ratio of Pu'er ripe tea to water is 1:0.7.

[0022] (2) The wet Pu'er ripe tea is placed in a vacuum freeze dryer for vacuum freeze drying and crushed to obtain Pu'er ripe tea powder; the vacuum degree of vacuum freeze drying is 6 Pa, the temperature is -25°C, the time is 24 hours, and the particle size of the Pu'er ripe tea powder is 5~8 mm.

[0023] (3) Put the Pu'er cooked tea powder and water in a mixer and stir them evenly to obtain a mixed solution (the mass ratio of Pu'er cooked tea powder to water in the mixed solution is 1:7). Put the mixer containing the mixed solution in an ultrasonic water bath for heating extraction. During the heating extraction, ultrasonic waves are applied periodically. The ultrasonic vibration is applied for 12 minutes, and then stopped for 25 minutes. Then the next cycle of ultrasonic vibration is started, and the cycle is repeated until the heating extraction is completed. During the heating extraction, the ultrasonic frequency is 50kHz and the power density is 0.8W / cm 2 , temperature is 70℃, time is 1.8h. After the heating extraction is completed, filter and collect the filtrate, which is the extract.

[0024] (4) The extract is placed in a vacuum distillation apparatus for concentration to obtain a concentrated solution; during concentration, the vacuum degree of the vacuum distillation apparatus is 15 Pa, the temperature is 50° C., and the solid content of the concentrated solution is 25%.

[0025] (5) After sterilizing the concentrated liquid, pour it into a culture dish, then place the culture dish in a freezer to freeze it to obtain a frozen product, and then crush the frozen product to obtain frozen powder; sterilization is carried out using an ultraviolet sterilization lamp; the freezing temperature is -100°C, the time is 18 minutes, and the average particle size of the frozen powder is 2 mm.

[0026] (6) Placing the frozen powder in a vacuum freeze dryer for vacuum freeze drying, and then crushing and sealing to obtain active Pu'er instant tea; wherein the vacuum degree of vacuum freeze drying is 0.1 Pa, the temperature is -80°C, and the time is 48 hours. Example 2

[0027] The instant active Pu'er tea processing technology of this embodiment comprises the following steps: (1) Stir Pu'er ripe tea and water to obtain wet Pu'er ripe tea; the mass ratio of Pu'er ripe tea to water is 1:0.6.

[0028] (2) The wet Pu'er ripe tea is placed in a vacuum freeze dryer for vacuum freeze drying and crushed to obtain Pu'er ripe tea powder; the vacuum degree of vacuum freeze drying is 8 Pa, the temperature is -30°C, the time is 25 hours, and the particle size of the Pu'er ripe tea powder is 5~8 mm.

[0029] (3) Put the Pu'er cooked tea powder and water in a mixer and stir them evenly to obtain a mixed solution (the mass ratio of Pu'er cooked tea powder to water in the mixed solution is 1:8). Put the mixer containing the mixed solution in an ultrasonic water bath for heating extraction. During the heating extraction, ultrasonic waves are applied periodically. After applying ultrasonic vibration for 10 minutes, stop for 20 minutes, and then start the next cycle of ultrasonic vibration. Repeat this cycle until the heating extraction is completed. During the heating extraction, the ultrasonic frequency is 40kHz and the power density is 1W / cm 2, the temperature is 72℃, the time is 2h. After the heating extraction is completed, filter and collect the filtrate, which is the extract.

[0030] (4) The extract is placed in a vacuum distillation apparatus for concentration to obtain a concentrated solution; during concentration, the vacuum degree of the vacuum distillation apparatus is 15 Pa, the temperature is 50° C., and the solid content of the concentrated solution is 20%.

[0031] (5) After sterilizing the concentrated liquid, pour it into a culture dish, then place the culture dish in a freezer to freeze it to obtain a frozen product, and then crush the frozen product to obtain frozen powder; sterilization is carried out using an ultraviolet sterilization lamp; the freezing temperature is -90°C, the time is 20 minutes, and the average particle size of the frozen powder is 3 mm.

[0032] (6) Placing the frozen powder in a vacuum freeze dryer for vacuum freeze drying, and then crushing and sealing to obtain active Pu'er instant tea; wherein the vacuum degree of vacuum freeze drying is 0.1 Pa, the temperature is -80°C, and the time is 40 hours. Example 3

[0033] The instant active Pu'er tea processing technology of this embodiment comprises the following steps: (1) Stir Pu'er ripe tea and water to obtain wet Pu'er ripe tea; the mass ratio of Pu'er ripe tea to water is 1:0.8.

[0034] (2) The wet Pu'er ripe tea is placed in a vacuum freeze dryer for vacuum freeze drying and crushed to obtain Pu'er ripe tea powder; the vacuum degree of vacuum freeze drying is 5 Pa, the temperature is -20°C, the time is 20 hours, and the particle size of the Pu'er ripe tea powder is 5~8mm.

[0035] (3) Put the Pu'er cooked tea powder and water in a mixer and stir them evenly to obtain a mixed solution (the mass ratio of Pu'er cooked tea powder to water in the mixed solution is 1:6). Put the mixer containing the mixed solution in an ultrasonic water bath for heating extraction. During the heating extraction, ultrasonic waves are applied periodically. After applying ultrasonic vibration for 15 minutes, stop for 30 minutes, and then start the next cycle of ultrasonic vibration. Repeat this cycle until the heating extraction is completed. During the heating extraction, the ultrasonic frequency is 80kHz and the power density is 0.7W / cm 2 , the temperature is 68℃, the time is 1.5h. After the heating extraction is completed, filter and collect the filtrate, which is the extract.

[0036] (4) The extract is placed in a vacuum distillation apparatus for concentration to obtain a concentrated solution; during concentration, the vacuum degree of the vacuum distillation apparatus is 15 Pa, the temperature is 50° C., and the solid content of the concentrated solution is 30%.

[0037] (5) After sterilizing the concentrated liquid, pour it into a culture dish, then place the culture dish in a freezer to freeze it to obtain a frozen product, and then crush the frozen product to obtain frozen powder; sterilization is carried out using an ultraviolet sterilization lamp; the freezing temperature is -120°C, the time is 15 minutes, and the average particle size of the frozen powder is 1 mm.

[0038] (6) Placing the frozen powder in a vacuum freeze dryer for vacuum freeze drying, and then crushing and sealing to obtain active Pu'er instant tea; wherein the vacuum degree of vacuum freeze drying is 0.2 Pa, the temperature is -70°C, and the time is 50 hours.

[0039] Comparative Example 1 The difference between the instant processing technology of active Pu'er tea in this comparative example and the instant processing technology of active Pu'er tea in Example 1 is that the instant processing technology of active Pu'er tea in this comparative example omits step (1) and step (2), and directly grinds the Pu'er ripe tea into Pu'er ripe tea powder with a particle size of 5-8 mm.

[0040] Comparative Example 2 The difference between the instant active Pu'er tea processing technology of this comparative example and the instant active Pu'er tea processing technology of Example 1 is that the temperature of vacuum freeze drying in step (2) of the instant active Pu'er tea processing technology of this comparative example is -50°C.

[0041] Comparative Example 3 The difference between the instant processing technology of active Pu'er tea of ​​this comparative example and the instant processing technology of active Pu'er tea of ​​Example 1 is that in step (3) of the instant processing technology of active Pu'er tea of ​​this comparative example, the periodic application of ultrasound is replaced by continuous application of ultrasound, that is, ultrasound is applied throughout the entire heating extraction process.

[0042] Comparative Example 4 The difference between the instant processing technology of active Pu'er tea of ​​this comparative example and the instant processing technology of active Pu'er tea of ​​Example 1 is that in step (3) of the instant processing technology of active Pu'er tea of ​​this comparative example, the ultrasonic vibration for every 12 minutes is adjusted to every 8 minutes.

[0043] Comparative Example 5 The difference between the instant processing technology of active Pu'er tea of ​​this comparative example and the instant processing technology of active Pu'er tea of ​​Example 1 is that in step (3) of the instant processing technology of active Pu'er tea of ​​this comparative example, the ultrasonic vibration applied every 12 minutes is adjusted to the ultrasonic vibration applied every 20 minutes.

[0044] Comparative Example 6 The difference between the instant processing technology of active Pu'er tea of ​​this comparative example and the instant processing technology of active Pu'er tea of ​​Example 1 is that the ultrasonic frequency is adjusted to 20 kHz in step (3) of the instant processing technology of active Pu'er tea of ​​this comparative example.

[0045] Comparative Example 7 The difference between the instant processing technology of active Pu'er tea of ​​this comparative example and the instant processing technology of active Pu'er tea of ​​Example 1 is that the ultrasonic frequency is adjusted to 100 kHz in step (3) of the instant processing technology of active Pu'er tea of ​​this comparative example.

[0046] Comparative Example 8 The difference between the instant processing technology of active Pu'er tea in this comparative example and the instant processing technology of active Pu'er tea in Example 1 is that in step (3) of the instant processing technology of active Pu'er tea in this comparative example, the ultrasonic power density is adjusted to 0.5 W / cm 2 .

[0047] Comparative Example 9 The difference between the instant processing technology of active Pu'er tea in this comparative example and the instant processing technology of active Pu'er tea in Example 1 is that in step (3) of the instant processing technology of active Pu'er tea in this comparative example, the ultrasonic power density is adjusted to 1.2 W / cm 2 .

[0048] Comparative Example 10 The difference between the instant processing technology of active Pu'er tea in this comparative example and the instant processing technology of active Pu'er tea in Example 1 is that in step (4) of the instant processing technology of active Pu'er tea in this comparative example, the solid content of the concentrated solution is adjusted to 15%.

[0049] Comparative Example 11 The difference between the instant processing technology of active Pu'er tea of ​​this comparative example and the instant processing technology of active Pu'er tea of ​​Example 1 is that in step (4) of the instant processing technology of active Pu'er tea of ​​this comparative example, the solid content of the concentrated solution is adjusted to 35%.

[0050] Comparative Example 12 The difference between the instant active Pu'er tea processing technology of this comparative example and the instant active Pu'er tea processing technology of Example 1 is that step (5) is omitted in the instant active Pu'er tea processing technology of this comparative example, that is, the concentrated liquid is directly subjected to vacuum freeze-drying according to the method of step (6).

[0051] Comparative Example 13 The difference between the instant active Pu'er tea processing technology of this comparative example and the instant active Pu'er tea processing technology of Example 1 is that in step (5) of the instant active Pu'er tea processing technology of this comparative example, the average particle size of the frozen powder is adjusted to 0.5 mm.

[0052] Comparative Example 14 The difference between the instant active Pu'er tea processing technology of this comparative example and the instant active Pu'er tea processing technology of Example 1 is that in step (5) of the instant active Pu'er tea processing technology of this comparative example, the average particle size of the frozen powder is adjusted to 10 mm.

[0053] Comparative Example 15 The difference between the instant processing technology of active Pu'er tea of ​​this comparative example and the instant processing technology of active Pu'er tea of ​​Example 1 is that in step (5) of the instant processing technology of active Pu'er tea of ​​this comparative example, the freezing temperature is -150°C.

[0054] Comparative Example 16 The difference between the instant active Pu'er tea processing technology of this comparative example and the instant active Pu'er tea processing technology of Example 1 is that in step (5) of the instant active Pu'er tea processing technology of this comparative example, the freezing temperature is -70°C.

[0055] Effect example In order to investigate the effects of different processing techniques on the sensory indexes and physicochemical indexes of active Pu'er instant tea, the sensory indexes and physicochemical indexes (dissolution rate, tea polyphenol content, catechin content and caffeine content) of the active Pu'er instant tea prepared in each embodiment and comparative example were evaluated according to the method in the standard GB / T 31740.1-2015 "Tea Products Part 1: Solid Instant Tea". The test method of the sensory index is as follows: weigh 0.50g of the sample, put it in a 250mL transparent glass cup, brew it with 150mL of pure water at a water temperature of 85℃±5℃, and then perform sensory scoring on the Pu'er tea, and measure the brightness L value and light transmittance of the Pu'er tea. The test method for the dissolution rate is as follows: weigh 5.0g of the sample, place it in a 250mL transparent glass cup, add 50g of water, stir the material in the transparent glass cup with a magnetic stirrer at 25°C, and the speed is 100r / min. After stirring for 25 minutes, filter, collect the filtrate, calculate the mass of the sample dissolved in the water, and use the mass of the dissolved sample and the total mass of the sample to calculate the sample dissolution rate. The tea polyphenol content is determined according to the method specified in standard ISO14502-1:2005. The catechin content is determined according to the method specified in standard GB / T21727. The caffeine content is determined according to the method specified in standard ISO10727:2002. During the test, 3 samples were selected for each indicator, and the average value of the 3 test results was taken as the final test result. The sensory indicators and dissolution rates of the active Pu'er instant tea prepared in each embodiment and comparative example are shown in Tables 1 and Figure 1 , Figure 2 The tea polyphenol content, catechin content and caffeine content of the active Pu'er instant tea prepared in each embodiment and comparative examples 1-9 are shown in Table 2 and Figure 3 shown.

[0056] Table 1 Sensory indexes and dissolution rates of active Pu'er instant tea prepared in various examples and comparative examples

[0057] Table 2 Tea polyphenols content, catechins content and caffeine content of the active Pu'er instant tea prepared in each example and comparative example

[0058] From Table 1, Figure 1 and Figure 2 It can be seen that in the active Pu'er tea instant processing technology, with the increase of ultrasonic vibration time, the increase of ultrasonic vibration frequency, and the increase of ultrasonic vibration power density, the brightness, transmittance, and dissolution rate all show a trend of first increasing and then decreasing. This may be because with the extension of ultrasonic energy or time, the effective ingredients and impurities in Pu'er tea are extracted, resulting in an increase in the content of impurities, affecting the sensory quality, brightness, transmittance, and dissolution rate of Pu'er tea. From Table 2 and Figure 3 It can be seen that with the increase of ultrasonic vibration time, the increase of ultrasonic vibration frequency, and the increase of ultrasonic vibration power density, the content of tea polyphenols and catechins showed a trend of first increasing and then decreasing, while the content of caffeine showed a trend of first decreasing and then increasing. In addition, the experimental results show that the solid content of the concentrated solution in step (4), the average particle size of the frozen powder in step (5), and the freezing temperature will affect the sensory indexes and physical and chemical indexes of Pu'er tea. In summary, the present invention optimizes the process parameters of each step to obtain Pu'er instant tea with higher brightness L value, transmittance, solubility, tea polyphenol content and catechin content and lower caffeine content, which meets the requirements of relevant national standards.

Claims

1. A process for instant processing of active Pu'er tea, characterized in that: The following steps are involved: (1) Mixing Pu'er cooked tea with water to obtain wet Pu'er cooked tea; (2) vacuum freeze-drying the wet Pu'er ripe tea and crushing it to obtain Pu'er ripe tea powder; the vacuum freeze-drying temperature is -30~-20℃; (3) Mix the Pu'er cooked tea powder and water to obtain a mixed solution, and subject the mixed solution to ultrasonic heating extraction. During the heating extraction, ultrasonic waves are applied periodically, and ultrasonic vibration is applied for 10 to 15 minutes, and then paused for 20 to 30 minutes. Then, the next cycle of ultrasonic vibration is started, and the cycle is repeated until the heating extraction is completed. During the heating extraction, the ultrasonic frequency is 40 to 80 kHz, and the power density is 0.7 to 1 W / cm 2 , the temperature is 68~72℃; after the heating extraction is completed, the solid and liquid are separated, and the filtrate is collected to obtain the extract; (4) Concentrating the extract by vacuum distillation to obtain a concentrated solution, wherein the solid content of the concentrated solution is 20-30%; (5) sterilizing and freezing the concentrated liquid to obtain a frozen product, and then crushing the frozen product to obtain frozen powder; the freezing temperature is -120 to -90°C, and the average particle size of the frozen powder is 1 to 3 mm; (6) The frozen powder is placed in a vacuum freeze dryer for vacuum freeze drying, and then crushed and sealed to obtain active Pu'er instant tea.

2. The active Pu'er tea instant processing technology as claimed in claim 1, characterized in that: In step (1), the mass ratio of Pu'er cooked tea to water is 1:(0.6-0.8).

3. The instant active Pu'er tea processing technology according to claim 1, characterized in that: In step (2), the vacuum degree of vacuum freeze drying is 5-8 Pa and the time is 20-25 h.

4. The active Pu'er tea instant processing technology as claimed in claim 1 or 3, characterized in that: In step (2), the particle size of the Pu'er cooked tea powder is 5-8 mm.

5. The instant active Pu'er tea processing technology according to claim 1, characterized in that: In step (3), the mass ratio of Pu'er cooked tea powder to water in the mixed solution is 1:(6-8).

6. The instant active Pu'er tea processing technology according to claim 1 or 5, characterized in that: The heating extraction time is 1.5~2h.

7. The instant processing technology of active Pu'er tea as claimed in claim 1, characterized in that: In step (4), the temperature of the reduced pressure distillation is 45-50°C.

8. The instant active Pu'er tea processing technology according to claim 1, characterized in that: In step (5), the freezing time is 15 to 20 minutes.

9. The instant active Pu'er tea processing technology according to claim 1, characterized in that: In step (6), the vacuum freeze drying temperature is -80 to -70°C and the time is 40 to 50 hours.

10. The instant processing technology of active Pu'er tea according to claim 1 or 9, characterized in that: In step (6), the vacuum degree of vacuum freeze drying is 0.1~0.2Pa.

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