Fermentation method of Pu'er tea and Pu'er tea prepared therefrom

Abstract

The invention relates to a fermentation method of Pu'er tea and the Pu'er tea made by the fermentation method, and belongs to the field of tea processing. The fermentation method comprises the following steps of sprinkling water to 30-100kg of sunned semi-finished tea, putting the sunned semi-finished tea to which the water is spinkled in a wooden fermenting case, and performing fermentation under the room temperature of being higher than or equal to 20 DEG C, performing spreading for cooling, and performing drying so as to obtain the Pu'er tea. During fermentation, turning is performed once every 5-8d, the number of total turning times is 4-5, during fermentation, the temperature of the fermented tea piles is 45-60 DEG C, and the water sprinkling quantity when tea leaves are spinkled with water is 28-38% of the weight of the sunned semi-finished tea. The fermentation method is simple and convenient to operate, the investment of manpower and material resources during the production of the Pu'er tea can be reduced correspondingly, the production cost can be reduced to a certain extent, and the fermentation method is suitable for the field of high-end customization and teaching and research. The fermentation method is high in controllability, and comprehensive in fermentation, and the prepared Pu'er tea is stable in quality. The fermentation degrees of the Pu'er tea are consistent, the dry tea is black and brown and moistening in color, the tea soup is red, rich and bright in color, rich in fragrance, sweet and smooth in taste, and sweet after taste, and leaf bases are red, brown and soft.

Description

technical field [0001] The invention relates to the field of tea processing, and in particular to a fermentation method of Pu'er tea and Pu'er tea prepared therefrom. Background technique [0002] "Pile fermentation" is a process for making Pu'er cooked tea, and it is also a key process for forming and establishing the special quality of Pu'er cooked tea. The combined action of enzymes, microorganisms, and damp heat causes the mutual transformation of substances in the leaves, especially The result of auto-oxidation of polyphenols, thus forming the unique flavor process of Pu-erh ripe tea. [0003] The essence of fermenting fermented tea is the action of microorganisms and enzymes: it is the joint action of extracellular enzymes and heat formed by microbial metabolism and the material metabolism of microorganisms themselves, which makes the contents of tea leaves extremely complicated. Changes to form the unique quality and taste of cooked tea. [0004] In the existing Pu-...

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Problems solved by technology

[0004] In the existing Pu-erh tea fermentation technology, a large amount of sun-dried green tea raw materials are usually used as raw materials at the same time, and they are piled into tea piles for fermentation. However, because the piled tea piles are too large, it is not convenient to carry out the overall fermentation conditions of the tea piles. control, the quality of fermented Puer tea is uneven, and may even cause the tea leaves in the middle of the fermented tea pile to not dissipate heat in time, and "heartburn", that is, the carbonization of the tea leaves in the middle of the tea pile, increases production costs and is not conducive to improving the economics of Puer tea. benefit

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