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Tea clustering technology of Pu'er tea

A Pu-erh tea and process technology, applied in the field of Pu-erh tea cluster tea process, can solve the problems of unsuitable pu-erh tea post-oxidation production method, no beneficial bacteria, unsuitable for Pu-erh tea, etc. The effect of improving quality

Pending Publication Date: 2018-05-29
卢志明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From this at least the following questions can be drawn: Question 1: The high-temperature method of green tea is used to make Pu-erh tea, which is not suitable for the post-oxidation production method of Pu-erh tea that gets more fragrant as it ages; Fermentation is still irregular in each part of the basket. In addition, there is no rigorous scientific cultivation of healthy-oriented beneficial bacteria; Question 3, dark brown black tea refers to dark brown dry tea with red soup color, which is not suitable for the production process of Puer tea. Retain endogenous enzymes, theanine, polysaccharides and other water-soluble extracts, etc.

Method used

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  • Tea clustering technology of Pu'er tea
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] 1) Material preparation: The second-level Yunnan big-leaf sun-dried green hair tea is selected as the tea raw material. Yunnan big-leaf sun-dried green hair tea is made from the fresh leaves of the Yunnan big-leaf tea tree after being quenched, twisted, and dried in the sun.

[0072] 2) Cluster tea:

[0073] First of all, the prepared materials are strictly removed by the electrostatic machine and color sorter to remove the tea fruit, yellow chips and other sundries when making sun-dried green hair tea. Then, the prepared materials are placed in a special iron container (with a volume of about 5000L) and passed through an experienced tea maker Regulated steam (2 cubic meters per second) is quickly released to the steam port, the steam time is strictly controlled at 20 seconds, the steam temperature is controlled at 80 degrees, and the material is softened by large steam. Set up a square bamboo basket with a volume of 1 cubic meter on separate grounds. First, use the next yea...

Embodiment 2

[0076] 1) Material preparation: Three-level Yunnan Dayezhong Sun-dried Green Hair Tea is used as the tea raw material. Yunnan Dayezhong Sun-dried Green Hair Tea is a hairy tea made from the fresh leaves of Yunnan Dayezhong Tea Tree after being quenched and twisted and dried by sunlight.

[0077] 2) Cluster tea:

[0078] First, the preparation is strictly removed by the electrostatic machine and color sorter to remove the tea fruit, yellow chips and other sundries when making sun-dried green hair tea. Then, the preparation is placed in a special iron container (volume about 8000L) through an experienced tea maker Regulated steam (3 cubic / second) is quickly released to the steam port, the steam time is strictly controlled at 20 seconds, the steam temperature is controlled at 90 degrees, and the material is softened by large steam. Set up a square bamboo basket with a volume of 1 cubic meter on separate grounds. First use the next year and specify thick bamboo shoot shells to cover th...

Embodiment 3

[0081] 1) Preparing materials: Select the super-grade Yunnan Dayezhong Sun-dried Green Hair Tea as the tea raw material. Yunnan Dayezhong Sun-dried Green Hair Tea is made from the fresh leaves of the Yunnan Dayezhong Tea Tree after being quenched and twisted and dried in the sun.

[0082] 2) Cluster tea:

[0083] First, the preparation is strictly removed by the electrostatic machine and color sorter to remove the tea fruit, yellow chips and other sundries when making sun-dried green hair tea. Then, the preparation is placed in a special iron container (with a volume of about 6000L) through an experienced tea maker Regulated steam (3 cubic / second) is quickly released to the steam port, the steam time is strictly controlled at 10 seconds, the steam temperature is controlled at 85 degrees, and the material is softened by large steam. Set up a square bamboo basket with a volume of 0.5 cubic meters on separate grounds. First, use the next year and specify thick bamboo shoots to cover t...

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Abstract

The invention discloses a tea clustering technology of Pu'er tea. The tea clustering technology comprises the following steps of (a) selecting large-leaf variety sunning semi-finished tea as raw materials; (b) removing impurities to obtain prepared materials; (c), placing the prepared materials at a steam opening, and performing quick steaming to obtain soft prepared materials; (d) placing squarebamboo baskets in an earth isolated manner, paving bamboo shoot shells in the bamboo baskets until the periphery of the bamboo baskets is completely paved with the bamboo shoot shells, then performingstuffing in the bamboo baskets to obtain the prepared materials, and performing uniform and slight pressing; (e) repeating the step (c), stuffing the prepared materials in the bamboo baskets, and performing isolating with super-large Shanmao leaves; (f) repeating the step (e) until about 80-90% of the bamboo baskets are complete; and (g) performing refrigeration and fragrance enhancement for oneweek, then sealing the bamboo shoot shells on the surfaces, enabling the bamboo baskets to be naturally laid out in an ventilated, shady, cool and flavorless warehouse for 6 months to 3 years, and from the day of the third month, detecting humidity changes each day, and controlling the humidity to be 60-80 degrees. According to the tea clustering technology of Pu'er tea disclosed by the invention,the green taste can be removed, the quality can be improved, and the storage is stable.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a Pu'er tea cluster tea process. Background technique [0002] Tea is one of the most consumed beverages in the world, and its biological activity and health benefits have received widespread attention. Pu'er tea is a characteristic tea of ​​Yunnan, originally produced in Xishuangbanna, Simao, Yunnan and other places. Its cultivation and preparation technology has a history of more than a thousand years. [0003] According to relevant literature records: Fohai tea production method, scoring the initial production and re-production procedures twice. The local people and tea farmers pick the tea leaves, stir-fry them in a kettle to wither them, take out the bamboo mats and knead them repeatedly to form tea, and get it in the sun or dry, which is the initial tea. Or they can be sold in the market sporadically, or they can be put into bamboo baskets of different quality. The baske...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12
CPCA23F3/06A23F3/12A23F3/14
Inventor 卢志明
Owner 卢志明
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