Puer tea and fermenting method

Abstract

The invention belongs to the technical field of tea manufacture and discloses puer tea and a fermenting method. The fermenting method comprises the following steps that: (1) pile fermentation is carried out, wherein sunned raw tea is adopted as a raw tea material, and the initial pile height is controlled to be 30cm-45cm; (2) amino acid with the mass accounting for 0.3%-0.6% of that of the sunned raw tea is dissolved into tidal water for humidifying, and then the amino acid solution is uniformly sprayed on the tea material till the water content of the tea is 43%-48% through humidification of the tidal water; and (3) then fermentation is carried out in a fermentation box for 16-20 days, the pile is overturned once at an interval of 5-7 days in the fermentation process, and the fermented tea is flatly spread and is put at a shady and dry place for natural drying. The puer tea prepared by the fermenting method has the obvious characteristics of high-quality puer tea, such as short fermenting time, pure and full taste and red and bright color, and also has the characteristic of special flavor of puer tea.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a rapid fermentation process of high-quality Pu'er tea. Background technique [0002] Pu-erh tea belongs to black tea, which is loose tea and pressed tea made from Yunnan big-leaf sun-dried green tea from the recognized Pu-erh tea region as raw material and processed through post-fermentation. It has the characteristics of brownish red in appearance, thick and bright red soup in inner substance, unique aroma, mellow and sweet taste, and brownish red leaf bottom. According to the different post-processing procedures, it can be divided into "raw tea" and "cooked tea". According to modern medical clinical verification, Puer tea has various medical and health effects such as scavenging free radicals, anti-oxidation, lowering blood sugar, lowering blood pressure and resisting obesity. As the health care and medicinal value of Pu’er tea are more and more widely recognized, con...

AI Technical Summary

Problems solved by technology

As the health care and medicinal value of Pu’er tea are more and more widely recognized, consumers’ demand for Pu’er tea is also increasing. However, the production of Pu’er tea has always continued the traditional production method. This production method has a long fermentation cycle. , it usually takes more than 25 days, the fermentation process is not well controlled, and the product quality is unstable