A kind of quick fermentation method of Liubao tea

Abstract

The invention relates to the technical field of tea processing, in particular to a rapid fermentation method of Liubao tea. The invention comprises the following steps: (1) Fermenting sun-dried green tea as raw material, taking a compound enzyme according to the ratio of 50,000 to 75,000 U of enzyme activity per kg of tea leaves, dissolving it in humidified water, and then spraying it on the sun-dried tea On the Qingmao tea, the tea leaves are humidified to a water content of 26%, and stirred evenly. (2) Pack the humidified tea leaves into bamboo baskets at a rate of 25-30kg / part, and do not compact them. (3) Put the tea leaves in the baskets into the tea fermentation machine for fermentation, turn over the pile every 3 to 4 days, and ferment for 18 to 20 days to complete the fermentation. The preparation method can accelerate the decomposition speed of tea polyphenols in tea leaves, increase the content of amino acids and theabrownin, and the prepared Liubao tea has a mellow taste, revealing aged aroma, thick red soup color, and uniform red leaf bottom.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a rapid fermentation method of Liubao tea. Background technique [0002] Liubao tea is a kind of dark tea. It is named after it is produced in Liubao Town, Cangwu County, Guangxi. It has a unique betel nut fragrance and is one of the twenty-four famous teas in the country. [0003] Liubao tea is made from the fresh leaves of tea trees grown locally in Guangxi, and processed through unique traditional techniques, among which the stacking technique is the key technique for making Liubao tea. The heap of dark tea is the use of the heat and humidity formed by microbial activities and the joint action of various enzymes in the secretory cells to form the unique color and aroma of dark tea. The traditional Liubao tea stacking process is on a flat surface, first sprinkled with water and reproduced evenly, the production method of small batch processing is generally operated on t...

AI Technical Summary

Problems solved by technology

The traditional Liubao tea stacking process is on a flat surface, first sprinkled with water and reproduced evenly, the production method of small batch processing is generally operated on thick bamboo mats, and the large amount of processing is usually on special, hygienic hardened floors It is carried out on the ground, usually watering the tea leaves while opening the pile, turning the pile every 4 to 5 days, and watering the tea leaves according to the situation when turning the pile. The fermentation time is about 1 to 2 months. Manual turning is used to control the temperature, humidity and ventilation of tea leaves. Therefore, the traditional stacking process is labor-intensive, takes a long time, and the quality of the tea produced is unstable, which seriously restricts the development of Liubao tea industry.

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