Making method of reed leaf fragrance Liupu tea

A production method, the technology of Liubao tea, which is applied in tea treatment before extraction, etc., can solve the problems of long production process, increased production of Liubao tea, high cost of Liubao tea, etc., and achieve the effect of prolonging the service life and mellow taste

Inactive Publication Date: 2016-06-22
广西梧州茶厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liubao tea is one of the dark teas, and its main production area is Wuzhou, Guangxi. The traditional tea making process is to use the fresh leaves of Liubao tea tree as raw material. The finished raw tea is screened, blended, heaped and fermented, autoclaved, aged in a cellar, aged in a dry warehouse for 8 to 10 years, and the finished tea is finished. After nearly 10 years of production, the Liubao tea obtained In addition to the original qualities of red, thick, old and mellow, it also produces an excellent smell of plant fragrance, which greatly improves the quality of Liubao tea. At present, the only plant fragrance produced by Liubao tea is betel nut. Fragrant, no other aroma, and this traditional preparation method to produce Liubao tea with plant aroma has the problem of a long production process, which leads to the high cost of Liubao tea produced by this traditional production process, which restricts the production of Liubao tea with plant aroma. Improvement of Yield of Plant Aroma Liubao Tea

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Its preparation steps of the preparation method of the Zongye flavor Liubao tea of ​​the present embodiment are:

[0013] A. Storage of raw materials: Store the Liubao tea leaves purchased according to the acceptance criteria in the raw material warehouse, and the humidity of the storage environment is controlled below 85%;

[0014] B. Screening: use the combined screening machine to sort out the shape of raw tea through shaking sieve, round sieve, winnowing, and picking stems to form various machine mouth teas;

[0015] C. Blending: Blend the teas that have been sorted out according to their quality and grade, and blend the teas with similar shapes together;

[0016] D. Heap fermentation: According to the grade of tea leaves and climate conditions, carry out heap fermentation of the blended Liubao Chamao tea, turn the heap in time to dissipate heat, and wait until the leaves turn brown and give off a mellow aroma. The temperature of the tea heap is controlled at 50°C ...

Embodiment 2

[0022] Its preparation steps of the preparation method of the Zongye flavor Liubao tea of ​​the present embodiment are:

[0023] A. Storage of raw materials: Store the Liubao tea leaves purchased according to the acceptance criteria in the raw material warehouse, and the humidity of the storage environment is controlled below 85%;

[0024] B. Screening: use the combined screening machine to sort out the shape of raw tea through shaking sieve, round sieve, winnowing, and picking stems to form various machine mouth teas;

[0025] C. Blending: Blend the teas that have been sorted out according to their quality and grade, and blend the teas with similar shapes together;

[0026] D. Heap fermentation: According to the tea grade and climatic conditions, carry out heap fermentation of the blended Liubao Chamao tea, turn the heap in time to dissipate heat, and wait until the leaves turn brown and give off a mellow aroma. The temperature of the tea heap is controlled at 60°C , the amb...

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PUM

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Abstract

The invention discloses a making method of reed leaf fragrance Liupu tea and relates to the field of tea processing.The method includes the procedures of raw material section, sieving, blending, pile fermentation, steam pressing, aging, packing and final product making.In the steam pressing procedure, the tea is steamed with steam for 3-8 minutes and then put on reed leaves well laid in a basket, after the basket is full of the tea, the tea on the top layer is covered with the reed leaves, and then the basket is put into an aging bunker for aging.Compared with the prior art, the method has the advantages that in the steam press procedure, the tea subjected to pile fermentation is wrapped with the reed leaves and put in the basket, then the basket is put in a tea steamer for steaming, the tea fully absorbs fragrance of the reed leaves during steaming, the made tea has strong reed leaf fragrance, the Liupu tea with reed leaf fragrance is not reported yet, and the Liupu tea is mellow and smooth in taste; by the steam pressing procedure, the Liupu tea can be aromatic within short time, and the demand of people for various tea aromas is met.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing Liubao tea with Zongye flavor. Background technique [0002] Liubao tea is one of the dark teas, and its main production area is Wuzhou, Guangxi. The traditional tea making process is to use the fresh leaves of Liubao tea tree as raw material. The finished raw tea is screened, blended, heaped and fermented, autoclaved, aged in a cellar, aged in a dry warehouse for 8 to 10 years, and the finished tea is finished. After nearly 10 years of production, the Liubao tea obtained In addition to the original qualities of red, thick, old and mellow, it also produces an excellent smell of plant fragrance, which greatly improves the quality of Liubao tea. At present, the only plant fragrance produced by Liubao tea is betel nut. Fragrant, no other aroma, and this traditional preparation method to produce Liubao tea with plant aroma has the problem of a long prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 邓庆森何梅珍林家威黄进达石荣强黄达勤庾艳玲曾玉凤
Owner 广西梧州茶厂有限公司
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