Preparation method of pressure-relief soft aged Pu'er tea

Abstract

The invention provides a preparation method of loose-pressed soft-aged Pu'er tea, which comprises the following steps: picking, withering, de-enzyming, rolling, carding, sunning, obtaining raw tea, weighing the tea, steaming the tea, loose-pressing, loading into a basket, drying and storing, thereby obtaining the raw tea of the Pu'er tea. The step of artificial pile fermentation is added between the step of primary tea and the step of tea weighing, so that the cooked Pu'er tea can be prepared. Compared with the prior art, the Pu'er tea prepared by the preparation method of the pressure-releasing and soft-aging Pu'er tea is better in taste and more convenient to drink.

Description

Technical Field

[0001] The present invention relates to the technical field of Pu'er tea preparation, and in particular to a method for preparing loosely pressed soft aged Pu'er tea. Background Art

[0002] Pu'er tea is a unique product of Yunnan. It is a post-aged tea. The quality of aging directly affects the quality of the tea. Traditional Pu'er tea is made of compressed cakes, bricks, Tuo, and melon tea. First, because the tea leaves are pressed tightly, the oxidation process of the tea leaves is restricted, and the aging time is very slow, which makes the taste of the tea itself poor; second, compressed tea requires professional tools to pry the tea leaves, which is extremely inconvenient to carry and drink, and the group's consumption capacity is greatly limited.

[0003] Therefore, it is necessary to provide a new method for preparing loose-pressed soft-aged Pu'er tea to solve the above problems. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method for preparing loosely pressed soft aged Pu'er tea, so that the prepared Pu'er tea has a good taste and is convenient to drink.

[0005] In order to solve the above technical problems, the present invention provides a method for preparing soft-aged Pu'er tea, which comprises the following steps:

[0006] Step S001, picking: picking one, two, or three fresh leaves of a bud of Pu'er tea according to the execution standard, and controlling the tenderness, uniformity, and freshness of the fresh leaves according to the preset standard;

[0007] Step S002, withering: aerobically spreading the fresh leaves on a bamboo mat or bamboo plaque to make the hard and crisp stems of the fresh leaves wilt and wither, thereby obtaining withered leaves;

[0008] Step S003, killing green leaves: prepare an iron pan, wash it and wipe it until it is smooth, heat the iron pan to 250°C, put 4-7 kg of the withered leaves into the iron pan and stir-fry evenly, and continue to stir-fry for 15-30 minutes to kill the withered leaves in the iron pan evenly and thoroughly, so as to obtain killed green leaves;

[0009] Step S004, rolling: placing the withered leaves in a dustpan, laying them flat and cooling them to room temperature, and then rolling them for 5-8 minutes, so that the cell breakage rate of the withered leaves is controlled at 30-40%, to obtain rolled leaves;

[0010] Step S005, strip sorting: using strip throwing and strip tightening processes to sort the rolled leaves;

[0011] Step S006, sun-drying: the rolled leaves after the stripping process are evenly dried in a dustpan with a thickness not exceeding 2 cm for sun-drying until the moisture content of the rolled leaves is less than 10%, thereby obtaining sun-drying leaves;

[0012] Step S007, raw tea: the sun-dried green leaves are processed by picking out yellow leaves, picking out stems, and removing impurities to obtain raw tea;

[0013] Step S008, weighing the tea: weighing the raw tea into different weights;

[0014] Step S009, steaming tea: putting the raw tea of ​​different weights into stainless steel steaming barrels respectively, and steaming them with steam; wherein the steam temperature is controlled at 100-105° C., and the steaming time does not exceed 3 seconds;

[0015] Step S010, loosening and pressing: placing the steamed raw tea in a kraft paper bag for loosening and pressing to shape the tea, and the pressure of the loosening and pressing to shape the tea is controlled to be less than 5 kg;

[0016] Step S011, packing: packing the raw tea after loosening, pressing and shaping into a straw basket or a bamboo basket while keeping the temperature at 60°C and the humidity at 25%;

[0017] Step S012, drying: placing the raw tea after basketing in an environment of 45-50°C and drying until the water content reaches below 10%, thereby obtaining basketed Pu'er tea;

[0018] Step S013, storage: putting the basket of Pu'er tea into a warehouse for soft aging, the warehouse temperature is 25° C., the warehouse humidity is 50-70%, and the soft aging time is 6 months, to obtain the hand-pressed soft-aged Pu'er tea.

[0019] Between step S007 and step S008, there is also step S0078, artificial pile fermentation: the raw tea is piled up to a preset height, and then water is sprayed according to a preset standard, and then covered with linen to ferment for 24 hours; wherein the preset standard is: the amount of water sprayed once is 36%-50% of the weight of the raw tea.

[0020] Preferably, in step S001, the implementation standard is GB / T22111-2008.

[0021] Preferably, in step S001, the tenderness is: the water content of the fresh leaves is between 75% and 80%; the uniformity is: the size and tenderness of the fresh leaves are uniform, and the fresh-to-dry ratio is 4:1; the freshness is: the fresh leaves are withered within 2 hours after picking.

[0022] Preferably, in step S002, the wilting and withering state is such that the water content of the fresh leaves after wilting and withering is 70%.

[0023] Preferably, in step S003, the iron pan is placed on the stove at an angle of 50 degrees during stir-frying.

[0024] Preferably, in step S003, the stir-frying is performed by shaking and steaming at the same time.

[0025] Preferably, in step S004, the thickness of the withered leaves laid flat in a dustpan does not exceed 2 cm.

[0026] Preferably, in step S008, the different weights include 100 grams, 200 grams, 400 grams, 500 grams and 1000 grams.

[0027] Preferably, in step S0078, the preset height is 50-70 cm.

[0028] Compared with the prior art, the method for preparing the soft-pressed aged Pu'er tea of ​​the present invention can prepare raw tea and cooked tea, and by changing the production process, especially changing the compacting to the loose pressing, the tea leaves are first put into a kraft paper bag, and then put into a straw basket, and the double packaging ensures that the tea leaves are clean and sanitary, and can be fully in contact with the air. In this way, during the storage of Pu'er tea, the proportion of soluble sugar content in the tea leaves is significantly increased compared with the traditional compacted cake tea, so that the tea leaves can be fully oxidized, the aging time becomes faster, and the automatic oxidation and polymerization speed of Pu'er tea polyphenols are effectively accelerated. The catechins accounting for about 80% of the tea polyphenols will be relatively reduced, so that the bitter taste of the tea leaves will change, and the aging is fast. The Pu'er tea soup prepared in this way is clear, the sweetness is obvious, and the body fluid is produced quickly, which effectively improves the taste; moreover, the preparation method of the present invention does not require professional tools to pry the tea leaves when tasting and brewing due to the loose pressing process, and the tea leaves are packaged in straw or bamboo baskets, which are clean and sanitary, and are more convenient to carry and drink. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The present invention will be described in detail below in conjunction with the accompanying drawings. The above and other aspects of the present invention will become clearer and easier to understand through the detailed description made in conjunction with the following drawings. In the accompanying drawings:

[0030] Figure 1 The present invention is a flowchart of the method for preparing the loose-pressed soft-aged Pu'er tea. DETAILED DESCRIPTION

[0031] The specific implementation of the present invention will be described in detail below with reference to the accompanying drawings.

[0032] The specific implementation modes / embodiments recorded herein are specific implementation modes of the present invention, which are used to illustrate the concept of the present invention, are explanatory and exemplary, and should not be interpreted as limiting the implementation modes of the present invention and the scope of the present invention. In addition to the embodiments recorded herein, those skilled in the art can also adopt other obvious technical solutions based on the contents disclosed in the claims and the specification of this application, and these technical solutions include any obvious replacement and modification of the embodiments recorded herein, which are within the protection scope of the present invention.

[0033] Please combine Figure 1 As shown, the present invention provides a method for preparing soft-aged Pu'er tea, comprising the following steps:

[0034] Step S001, picking: picking one, two, three fresh leaves of a bud of Pu'er tea according to the execution standard, and controlling the tenderness, uniformity and freshness of the fresh leaves according to the preset standard.

[0035] In this step, the implementation standard is GB / T22111-2008. The tenderness is: the water content of the fresh leaves is between 75% and 80%. The uniformity is: the fresh leaves are picked by the "lifting method" so that the size and tenderness of the fresh leaves are moderate and uniform, and the fresh-to-dry ratio is 4:1, that is, 4 kilograms of fresh leaves produce 1 kilogram of dry tea. The freshness is: the fresh leaves after picking are sent to the tea-making base for withering treatment within 2 hours.

[0036] Step S002, withering: aerobically spreading the fresh leaves on a bamboo mat or bamboo plate to make the hard and crisp stems of the fresh leaves wilt and wither, thereby obtaining withered leaves.

[0037] In this step, the wilting and withering state is to make the water content of the fresh leaves after they wilt and wither to be 70%.

[0038] Step S003, killing green leaves: prepare an iron pan, wash it and wipe it until it is smooth, heat the iron pan to 250°C, put 4-7 kg of the withered leaves into the iron pan and stir-fry evenly, continue to stir-fry for 15-30 minutes, so that the withered leaves in the iron pan are killed evenly and cooked to obtain killed green leaves.

[0039] In this step, the iron pan is placed at an angle of 50 degrees on the stove when stir-frying, which is not only comfortable and convenient to operate, but also allows the iron pan to form a heating cavity, reducing heat loss and achieving a better stir-frying effect. More preferably, stir-frying is performed by shaking and stewing.

[0040] Step S004, rolling: placing the withered leaves in a dustpan, spreading them out in the air and cooling them to room temperature, and then rolling them for 5-8 minutes, so that the cell breakage rate of the withered leaves is controlled at 30-40%, thereby obtaining rolled leaves.

[0041] In this step, the thickness of the withered leaves placed in the dustpan does not exceed 2 cm. When rolling, the cell breakage rate of the withered leaves is controlled at 30-40%, with "tight, round, and green" as the standard. The principle of "heavy rolling for old leaves and light rolling for young leaves" is followed.

[0042] Step S005, striping: the rolled leaves are striped by using strip throwing and strip tightening processes. After striping, the rolled leaves are loose and have less cell damage, leaving enough conversion space for later soft aging.

[0043] Step S006, sun drying: the rolled leaves after the stripping process are evenly dried in a dustpan with a thickness not exceeding 2 cm for sun drying until the moisture content of the rolled leaves is less than 10%, thereby obtaining sun-dried green leaves. In this step, the rolled leaves are sun-dried to a moisture content of less than 10% in accordance with the principle of "sun drying but not sun drying".

[0044] Step S007, raw tea: the sun-dried green leaves are processed by picking out yellow leaves, picking out stems, and removing impurities to obtain raw tea.

[0045] Step S008, weighing the tea: weighing the raw tea into different weight parts.

[0046] In this step, different from the traditional 357 g / cake seven-piece tea, Pu'er tea of ​​different weights is produced according to different market demands. In this embodiment, the different weights include 100 g, 200 g, 400 g, 500 g and 1000 g.

[0047] Step S009, steaming tea: the raw tea of ​​different weights are respectively loaded into stainless steel steaming barrels and wet-steamed with steam; wherein the steam temperature is controlled at 100-105° C., and the wet-steaming time does not exceed 3 seconds.

[0048] This step can quickly extract the aroma of the raw tea, allowing the pectin in the raw tea to overflow from the surface and enhance the tea aroma.

[0049] Step S010, loosening and pressing: placing the steamed raw tea in a kraft paper bag for loosening and pressing to shape it, and the pressure of the loosening and pressing to shape it is controlled to be below 5 kg, so that the raw tea can be fully exposed to air, which is conducive to storage and aging in the later stage.

[0050] Step S011, packing: the raw tea after loosening, pressing and shaping is put into a straw basket or a bamboo basket while maintaining the temperature at 60°C and the humidity at 25%.

[0051] Step S012, drying: placing the raw tea after basketing in an environment of 45-50°C to dry until the water content reaches below 10%, thereby obtaining basketed Pu'er tea.

[0052] In this step, the raw tea after basketing is placed in a drying room at 45-50°C for drying. The drying time is about 48 hours. If the moisture content of the raw tea reaches below 10%, the drying is completed.

[0053] Step S013, storage: putting the dried basketed Pu'er tea into a warehouse for soft aging, the warehouse temperature is 25°C, the warehouse humidity is 50-70%, and the soft aging time is 6 months, to obtain the hand-pressed soft-aged Pu'er tea.

[0054] The hand-made soft-pressed aged Pu'er tea prepared through the above steps is raw tea.

[0055] The present invention also provides a method for preparing cooked tea of ​​manually loosened and soft aged Pu'er tea. The method for preparing cooked tea is basically the same as that for raw tea, except that: between step S007 and step S008, step S0078 is further included, namely, artificial pile fermentation.

[0056] The specific steps of artificial pile fermentation are: stack the raw tea to a preset height, spray water according to the preset standard, cover with linen and ferment for 24 hours; wherein, the preset standard is: the amount of water sprayed for the first time is 36%-50% of the weight of the raw tea, for example, for 1000KG of raw tea, spray 360-500KG of water. The amount of water sprayed can be adjusted within the above range depending on the thickness of the raw tea. Of course, water can be added in an appropriate amount according to the fermentation amount in the later stage, and the water addition in the later stage needs to be determined according to the actual fermentation situation and needs. In this step, the preset height is 50-70 cm.

[0057] After 24 hours of fermentation, the action of tea enzymes is effectively promoted, so that the active substances in the raw tea are transformed under the action of enzymes, the color changes from green to brown, the tea becomes mild, and the bitterness and green taste are eliminated, achieving the effect of mellow tea flavor.

[0058] Except for the above-mentioned differences, the other steps of preparing cooked Pu'er tea are the same as those of preparing raw Pu'er tea, which will not be repeated here.

[0059] Compared with the prior art, the method for preparing the soft-pressed aged Pu'er tea of ​​the present invention can prepare raw tea and cooked tea, and by changing the production process, especially changing the compacting to the loose pressing, the tea leaves are first put into a kraft paper bag, and then put into a straw basket, and the double packaging ensures that the tea leaves are clean and sanitary, and can be fully in contact with the air. In this way, during the storage of Pu'er tea, the proportion of soluble sugar content in the tea leaves is significantly increased compared with the traditional compacted cake tea, so that the tea leaves can be fully oxidized, the aging time becomes faster, and the automatic oxidation and polymerization speed of Pu'er tea polyphenols are effectively accelerated. The catechins accounting for about 80% of the tea polyphenols will be relatively reduced, so that the bitter taste of the tea leaves will change, and the aging is fast. The Pu'er tea soup prepared in this way is clear, the sweetness is obvious, and the body fluid is produced quickly, which effectively improves the taste; moreover, the preparation method of the present invention does not require professional tools to pry the tea leaves when tasting and brewing due to the loose pressing process, and the tea leaves are packaged in straw or bamboo baskets, which are clean and sanitary, and are more convenient to carry and drink.

[0060] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing soft-aged Pu'er tea. It is characterized in that The preparation method comprises the following steps: Step S001, picking: picking one, two, or three fresh leaves of a bud of Pu'er tea according to the execution standard, and controlling the tenderness, uniformity, and freshness of the fresh leaves according to the preset standard; Step S002, withering: aerobically spreading the fresh leaves on a bamboo mat or bamboo plaque to make the hard and crisp stems of the fresh leaves wilt and wither, thereby obtaining withered leaves; Step S003, killing green leaves: prepare an iron pan, wash it and wipe it until it is smooth, heat the iron pan to 250°C, put 4-7 kg of the withered leaves into the iron pan and stir-fry evenly, and continue to stir-fry for 15-30 minutes to kill the withered leaves in the iron pan evenly and thoroughly, so as to obtain killed green leaves; Step S004, rolling: placing the withered leaves in a dustpan, laying them flat and cooling them to room temperature, and then rolling them for 5-8 minutes, so that the cell breakage rate of the withered leaves is controlled at 30-40%, to obtain rolled leaves; Step S005, strip sorting: using strip throwing and strip tightening processes to sort the rolled leaves; Step S006, sun-drying: the rolled leaves after the stripping process are evenly dried in a dustpan with a thickness not exceeding 2 cm for sun-drying until the moisture content of the rolled leaves is less than 10%, thereby obtaining sun-drying leaves; Step S007, raw tea: the sun-dried green leaves are processed by picking out yellow leaves, picking out stems, and removing impurities to obtain raw tea; Step S008, weighing the tea: weighing the raw tea into different weights; Step S009, steaming tea: putting the raw tea of ​​different weights into stainless steel steaming barrels respectively, and steaming them with steam; wherein the steam temperature is controlled at 100-105° C., and the steaming time does not exceed 3 seconds; Step S010, loosening and pressing: placing the steamed raw tea in a kraft paper bag for loosening and pressing to shape the tea, and the pressure of the loosening and pressing to shape the tea is controlled to be less than 5 kg; Step S011, packing: packing the raw tea after loosening, pressing and shaping into a straw basket or a bamboo basket while keeping the temperature at 60°C and the humidity at 25%; Step S012, drying: placing the raw tea after basketing in an environment of 45-50°C and drying until the water content reaches below 10%, thereby obtaining basketed Pu'er tea; Step S013, storage: putting the basket of Pu'er tea into a warehouse for soft aging, the warehouse temperature is 25° C., the warehouse humidity is 50-70%, and the soft aging time is 6 months, to obtain the hand-pressed soft-aged Pu'er tea.

2. The method for preparing the soft-aged Pu'er tea according to claim 1, It is characterized in that Between step S007 and step S008, there is also step S0078, artificial pile fermentation: the raw tea is piled up to a preset height, and then water is sprayed according to a preset standard, and then covered with linen to ferment for 24 hours; wherein the preset standard is: the amount of water sprayed once is 36%-50% of the weight of the raw tea.

3. The method for preparing the soft-aged Pu'er tea according to claim 1, It is characterized in that In step S001, the implementation standard is GB / T22111-2008.

4. The method for preparing the soft-aged Pu'er tea according to claim 3, It is characterized in that In step S001, the tenderness is: the water content of the fresh leaves is between 75% and 80%; the uniformity is: the size and tenderness of the fresh leaves are uniform, and the fresh-to-dry ratio is 4:1; the freshness is: the fresh leaves are withered within 2 hours after picking.

5. The method for preparing the soft-aged Pu'er tea according to claim 1, It is characterized in that In the step S002, the wilting and withering state is such that the water content of the fresh leaves after they wilt and wither is 70%.

6. The method for preparing the soft-aged Pu'er tea according to claim 1, It is characterized in that In step S003, the iron pan is placed on the stove at an angle of 50 degrees during stir-frying.

7. The method for preparing the soft-aged Pu'er tea according to claim 6, It is characterized in that In step S003, the stir-frying is performed by shaking and steaming.

8. The method for preparing the soft-aged Pu'er tea according to claim 1, It is characterized in that In the step S004, the thickness of the withered leaves laid flat in the dustpan does not exceed 2 cm.

9. The method for preparing the soft-aged Pu'er tea according to claim 1, It is characterized in that In step S008, the different weights include 100 grams, 200 grams, 400 grams, 500 grams and 1000 grams.

10. The method for preparing the soft-aged Pu'er tea according to claim 2, It is characterized in that In step S0078, the preset height is 50-70 cm.

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