Preparation method of bamboo tube tea

Abstract

The invention discloses a preparation method of a bamboo tube tea, wherein the preparation method comprises the steps: commercially available Pu'er tea or black tea is selected for use, and the moisture content is less than or equal to 5%; pure natural fresh cut moso bamboo is selected for use, a separation layer of each of bamboo joints at the top and the bottom of a bamboo tube is opened with a small opening used for filling tea leaves, and separation layers of bamboo joints inside the bamboo tube are all broken through; the tea leaves are filled by the steps that the dried Pu'er tea or black tea is loaded to the bamboo tube from the small openings, the tea loading amount in the bamboo tube is 50-70% of the volume of the inner chamber of the bamboo tube, the openings of the bamboo tube are plugged by porous plugs and the like, the bamboo tube is heated on a baking furnace to make the outer surface of the bamboo tube burnt, the bamboo tube has at least 1 / 4 of circumference area over-burnt from the bottom to along the bamboo tube circumference upwards, moreover, the bamboo tube rotates at the speed of 10-12 RPM while the outer surface of the bamboo tube is burnt, the burning time of the bamboo tube is 40-60 minutes at each time, and a criterion that the tea leaves in the bamboo tube are controlled to be not burnt at each time of burning is provided; light wave drying is carried out; freezing, detection and vacuum packaging are carried out. The tea leaves have unique characteristics of sweet and bamboo fragrant flavor.

Description

technical field [0001] The invention relates to a tea preparation method. Background technique [0002] Pu'er tea is rich in mineral elements and organic matter. They act on the human body as nutritional ingredients and pharmacological ingredients. Through the action of microorganisms, Pu'er tea transforms macromolecular polysaccharides into a large number of new soluble monosaccharides and oligosaccharides. The vitamins increase substantially in the middle of processing. These substances play an extremely important role in improving the function of the human immune system. These substances are better than any other teas in terms of health preservation and longevity. 1) Raw tea processing steps: fresh leaves of Yunnan big-leaf tea—withering—killing—twisting—sun-drying—autoclaving—drying; Sun-dried green tea is used as the raw material, and the loose tea and tight tea are processed by post-fermentation (artificially adding water to increase the temperature to promote bact...

AI Technical Summary

Problems solved by technology

The shape of traditional black tea is mainly divided into strip red and broken red; in recent years, many domestic units have created a variety of black tea products; more typical ones include Jinjunmei from Wuyishan, Fujian, and Nanzhou red from Lishui, Zhejiang. And Xishanhong created by Xinchang, Zhejiang; these new black teas are not high in technical content, and almost revolve around the technical scope of the preparation method of Gongfu black tea. The fresh leaves picked are getting tenderer and the tea buds are getting smaller and smaller. Raw materials are used to process finished products; the traditional processing technology of black tea, a fermented tea, will lose its luster, and the quality of black tea will be greatly reduced