Technology for fermenting Pu'er tea by using warm tea water

Abstract

The invention relates to a production technology for fermenting Pu'er tea with warm tea water, in particular to a production technology for fermenting Pu'er tea with warm water, which can control the temperature of warm water in the early stage of fermentation through heated warm water in the early stage of fermentation and improve the overall fermentation consistency. Comprising the following steps: selecting fresh leaves; spreading the fresh leaves until the water content is 75%; stir-frying and shaking are combined, and fixation treatment is performed under the high-temperature condition of 150-210 DEG C; rolling and drying in the sun until the water content is 50%, rolling for 2 minutes again, and continuously drying in the sun until the water content is less than 20%; rolling twice, and drying in the sun until the water content is less than 20%; filling into a container and spraying warm tea water; stirring the wet tea for 5 days once every day; the temperature of the fermentation container is controlled to be 25-35 DEG C, and the humidity is controlled to be 50-60%; stirring the wet tea for 5 days once every day; controlling the temperature of the fermentation container to be 25-35 DEG C, controlling the humidity to be 50-60%, and observing the color, smell and state of the tea leaves; checking the temperature and humidity of the fermentation container every month; and fermenting for 3-6 months. Tea water fermentation can increase microbial reproduction. The tea water used as fermentation water can change the change of flora, so that the taste of the Pu'er ripe tea can be changed, the taste of the Pu'er ripe tea is soft, the tea fragrance of the Pu'er tea is increased, the drinking experience of the Pu'er tea is better, and the tea fragrance effect of the Pu'er tea is increased. The temperature consistency before and after the fermentation process of the Pu'er tea reduces the peculiar smell of the Pu'er tea, and the clear degree of the tea soup leached from the ripe Pu'er tea is increased.

Description

Technical Field

[0001] This invention relates to the production technology of Pu-erh tea fermented with warm water, and particularly to the production process of Pu-erh tea fermented with warm water. Background Technology

[0002] Pu-erh ripe tea is made from sun-dried green tea of ​​the large-leaf variety grown in specific regions of Yunnan Province, using a specific processing technique. Fermentation is the most crucial step in forming the quality characteristics of Pu-erh ripe tea. The essence of existing fermentation processes mainly involves cold water piling and moist heat fermentation, producing enzymes combined with microbial action.

[0003] Previous research has found that the microorganisms that affect the quality and flavor of Pu-erh tea during fermentation include temperature, microorganisms, molds, and bacteria. Among them, Aspergillus is the dominant strain, and temperature plays an important role in the fermentation process. However, existing processing methods make it difficult to control the consistency of the fermentation temperature in the early stage and the temperature and humidity in the later stage during actual operation, which generally has a limited effect on improving the flavor and quality of Pu-erh tea.

[0004] We now offer a process for fermentation that uses warm tea water at a suitable temperature according to the climate during the initial fermentation stage. The warm water can control the temperature during the early fermentation stage, improving the overall consistency of fermentation. The tea water can also increase the reproduction of microorganisms, thereby eliminating the drawbacks of existing fermentation methods. Summary of the Invention

[0005] This invention relates to the production technology of Pu-erh tea fermented with warm water, and particularly to the production process of Pu-erh tea fermented with warm water.

[0006] The present invention uses warm water to control the temperature in the early stage of fermentation, thereby improving the overall consistency of fermentation.

[0007] The tea fermentation method of this invention can increase the reproduction of microorganisms.

[0008] In this invention, tea water, as the fermentation water, can alter the changes in the microbial community, thereby changing the taste of ripe Pu-erh tea, making the taste of ripe Pu-erh tea smoother, increasing the aroma of Pu-erh tea itself, making the drinking experience of Pu-erh tea better, and enhancing the aroma effect of Pu-erh tea.

[0009] This invention uses warm water fermentation, which ensures consistent temperature throughout the fermentation process of Pu-erh tea, reducing off-flavors and increasing the clarity of the brewed tea soup.

[0010] To achieve the above objectives, the technical solution adopted by the present invention is: a production technology for fermenting Pu-erh tea with warm tea water, comprising the following steps:

[0011] Step 1: Tea selection. Choose an appropriate amount of fresh Yunnan large-leaf tea leaves. The tea leaves should have whole leaves and be tender with one bud to four leaves.

[0012] Step 2: Spread out to cool. Spread the fresh leaves out to cool until the moisture content is about 75%.

[0013] Step 3: Fixing. Fixing is carried out at a high temperature of 150℃ to 210℃ by a combination of frying and shaking, so that the tea leaves lose water evenly, remove the grassy taste of stems and leaves, and stop the oxidation of polyphenols.

[0014] Step 4: Kneading. Break the cells in the stems and leaves by kneading mechanically or by hand for 20 to 45 minutes.

[0015] Step 5: Sun-drying. Let the kneaded tea leaves dry naturally in the sun until the moisture content is 50%. Then knead them by hand for 2 minutes and continue to dry until the moisture content is less than 20%.

[0016] Step Six: Spread the dried tea evenly in the fermentation container on the shelf, spray it evenly with warm tea water, cover the fermentation container, and keep the temperature and humidity of the tea constant during the fermentation process.

[0017] Step 7: Stir the wet tea for 5 days, once a day, to ensure even fermentation.

[0018] Step 8: The fermentation container is kept at a temperature between 25°C and 35°C, and the humidity is kept between 50% and 60%. The fermentation time is 3 to 6 months to further improve the quality of Pu-erh tea.

[0019] Step Nine: Regular checks: Monthly checks of the fermentation container's temperature and humidity to ensure they remain within the set range. Observe the color, aroma, and condition of the tea leaves to ensure proper fermentation.

[0020] Step 10: Adjust parameters. Based on the inspection results, adjust the temperature and humidity as needed. If fermentation is insufficient, spray warm water again to ensure the stability of the post-fermentation process.

[0021] Step 11: Control the fermentation time. The fermentation time is 3 to 6 months. Adjust the fermentation time appropriately according to the fermentation of the tea leaves and the requirements of the final product.

[0022] Step 12: Status Assessment. Near the end of post-fermentation, assess the tea leaves to determine if the expected fermentation effect has been achieved. If the fermentation has not yet reached the ideal state, the fermentation time can be appropriately extended.

[0023] Step 13: After the post-fermentation is complete, open the fermentation container and conduct a thorough inspection of the tea leaves to ensure that there is no mold or off-odor.

[0024] Step Fourteen: Screening and Removing Broken Tea Leaves. After fermentation, the tea leaves are screened to remove broken tea leaves and unqualified leaves. Then, they are packaged using moisture-proof and oxidation-proof materials.

[0025] The warm tea water sprayed in step six is ​​tea water that has been steeped in warm water with one or more kinds of tea leaves, preferably black tea, sun-dried green tea, or ripe Pu-erh tea.

[0026] The temperature of the warm tea water is between 3 and 55°C.

[0027] The humidity during fermentation is between 90% and 140%. Attached Figure Description

[0028] Figure 1 This is a schematic diagram of the overall process of the production technology of Pu'er tea fermented with warm tea water according to the present invention. Detailed Implementation

[0029] To make the innovation, technical aspects, and effects of this invention easily understood, the invention will be further described below in conjunction with specific embodiments.

[0030] The described implementation steps are as follows: Figure 1 The steps shown are as follows:

[0031] Step 1: Tea selection. Choose an appropriate amount of fresh Yunnan large-leaf tea leaves. The tea leaves should have whole leaves and be tender with one bud to four leaves.

[0032] Step 2: Spread out to cool. Spread the fresh leaves out to cool until the moisture content is about 75%.

[0033] Step 3: Fixing. Fixing is carried out at a high temperature of 150℃ to 210℃ by a combination of frying and shaking, so that the tea leaves lose water evenly, remove the grassy taste of stems and leaves, and stop the oxidation of polyphenols.

[0034] Step 4: Kneading. Break the cells in the stems and leaves by kneading mechanically or by hand for 20 to 45 minutes.

[0035] Step 5: Sun-drying. Let the kneaded tea leaves dry naturally in the sun until the moisture content is 50%. Then knead them by hand for 2 minutes and continue to dry until the moisture content is less than 20%.

[0036] Step Six: Spread the dried tea evenly in the fermentation container on the shelf, spray it evenly with warm sun-dried tea water, cover the fermentation container, and keep the temperature and humidity of the tea constant during the fermentation process.

[0037] Step 7: Stir the wet tea for 5 days, once a day, to ensure even fermentation.

[0038] Step 8: The fermentation container is kept at a temperature between 25°C and 35°C, and the humidity is kept between 50% and 60%. The fermentation time is 3 to 6 months to further improve the quality of Pu-erh tea.

[0039] Step Nine: Regular checks: Monthly checks of the fermentation container's temperature and humidity to ensure they remain within the set range. Observe the color, aroma, and condition of the tea leaves to ensure proper fermentation.

[0040] Step 10: Adjust parameters. Based on the inspection results, adjust the temperature and humidity as needed. If fermentation is insufficient, spray warm water again to ensure the stability of the post-fermentation process.

[0041] Step 11: Control the fermentation time. The fermentation time is 3 to 6 months. Adjust the fermentation time appropriately according to the fermentation of the tea leaves and the requirements of the final product.

[0042] Step 12: Status Assessment. Near the end of post-fermentation, assess the tea leaves to determine if the expected fermentation effect has been achieved. If the fermentation has not yet reached the ideal state, the fermentation time can be appropriately extended.

[0043] Step 13: After the post-fermentation is complete, open the fermentation container and conduct a thorough inspection of the tea leaves to ensure that there is no mold or off-odor.

[0044] Step Fourteen: Screening and Removing Broken Tea Leaves. After fermentation, the tea leaves are screened to remove broken tea leaves and unqualified leaves. Then, they are packaged using moisture-proof and oxidation-proof materials.

[0045] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A production technology for fermenting Pu-erh tea with warm tea water, characterized in that: Includes the following steps: Step 1: Tea selection. Choose an appropriate amount of fresh Yunnan large-leaf tea leaves. The tea leaves should have whole leaves and be tender, ranging from one bud to four leaves. Step 2: Spread out to cool. Spread the fresh leaves out to cool until the moisture content is about 75%. Step 3: Fixing. Fixing is carried out at a high temperature of 150℃ to 210℃ by a combination of frying and shaking, so that the tea leaves lose water evenly, remove the grassy taste of stems and leaves, and stop the oxidation of polyphenols. Step 4: Kneading. Break the cells in the stems and leaves by kneading mechanically or manually for 20 to 45 minutes. Step 5: Sun-drying. Let the kneaded tea leaves dry naturally in the sun until the moisture content is 50%. Then knead them by hand for 2 minutes and continue to dry until the moisture content is less than 20%. Step Six: Spread the dried tea evenly in the fermentation container on the shelf, spray it evenly with warm tea water, cover the fermentation container, and keep the temperature and humidity of the tea constant during the fermentation process. Step 7: Stir the wet tea for 5 days, once a day, to ensure even fermentation. Step 8: The fermentation container is kept at a temperature between 25°C and 35°C, and the humidity is kept between 50% and 60%. The fermentation time is 3 to 6 months to further improve the quality of Pu-erh tea. Step Nine: Regularly check the temperature and humidity of the fermentation container monthly to ensure they are within the set range. Observe the color, aroma, and condition of the tea leaves to ensure that fermentation is proceeding normally. Step 10: Adjust parameters. Based on the inspection results, adjust the temperature and humidity as needed. If fermentation is insufficient, spray warm water again to ensure the stability of the post-fermentation process. Step 11: Controlling fermentation time. The fermentation time is 3 to 6 months. The fermentation time should be adjusted appropriately according to the fermentation status of the tea leaves and the requirements of the final product. Step 12: Status Assessment. Near the end of post-fermentation, assess the tea leaves to determine if the expected fermentation effect has been achieved. If the fermentation has not yet reached the ideal state, the fermentation time can be appropriately extended. Step 13: After the post-fermentation is complete, open the fermentation container and conduct a thorough inspection of the tea leaves to ensure that there is no mold or off-odor. Step Fourteen: Screening and Removing Broken Tea Leaves. After fermentation, the tea leaves are screened to remove broken tea leaves and unqualified leaves. Then, they are packaged using moisture-proof and oxidation-proof materials.

2. The method according to claim 1, characterized in that, In step two, the fresh leaves are spread out to cool until the moisture content is about 75%.

3. The method according to claim 1, characterized in that, In step three, the tea leaves are subjected to a fixation process at a high temperature of 150℃ to 210℃ through a combination of frying and shaking. This process ensures that the leaves lose moisture evenly, removes the grassy taste from the stems and leaves, and prevents the oxidation of polyphenols.

4. The method according to claim 1, characterized in that, Step four involves mechanically or manually kneading and breaking down the cells in the stems and leaves for 20 to 45 minutes.

5. The method according to claim 1, characterized in that, The tea leaves that have been kneaded in step five are naturally sun-dried until the moisture content is 50%, then kneaded by hand again for 2 minutes, and then sun-dried until the moisture content is less than 20%.

6. The method according to claim 1, characterized in that, In step six, the dried tea leaves are evenly spread in the fermentation container above the rack, and warm tea water is evenly sprayed on them. The fermentation container is then covered to maintain a constant temperature and humidity during the fermentation process.

7. The method according to claim 1, characterized in that, In step seven, the wet tea is turned over for 5 days, once a day.

8. The method according to claim 1, characterized in that, In step eight, the fermentation container is controlled between 25°C and 35°C, the humidity is controlled between 50% and 60%, and the fermentation time is 3 to 6 months.

9. The method according to claim 1, characterized in that, The fermentation time in step eleven is 3 to 6 months.

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