Aging method for ripened pu'er tea

Abstract

The invention belongs to the technical field of tea industry and discloses an aging method and system for ripened pu'er tea. The method has the advantages that the raw materials of the ripened pu'er tea is graded through the static-screening technology; a method which does not use water spraying and prolongs steaming time is used to activate the activity of pectinase and promote pectin decomposition; the raw materials of the ripened pu'er tea do not need water spraying and standing before pressing, and sourness caused by the secondary pile fermentation of the raw materials of the ripened pu'ertea is avoided; baking time is shortened to 48 hours; the activity of the pectinase is activated, pectin decomposition is promoted, and accordingly the raw materials, free of water spraying, of the ripened pu'er tea is easy to shape; continuous high-temperature steaming is adopted, and high-boiling-point aromatic substances are polymerized into low-boiling-point aromatic substances to facilitatehydrolysis during boiling-water brewing.

Description

technical field [0001] The invention belongs to the technical field of tea industry, and in particular discloses a method for aging Pu'er ripe tea. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] Pu-erh tea not only has a ruddy and bright soup, a sweet taste, and a mellow and fragrant smell, but also has the functions of clearing away heat and detoxifying, quenching thirst and promoting body fluids, invigorating the stomach and warming the stomach, refreshing the mind, lowering blood fat, cholesterol, weight loss, anti-cancer, anti-cancer, etc. A variety of effects, long-term consumption of Pu-erh tea is good for your health. According to different processing methods, Pu-erh tea is often divided into two types: raw tea and cooked tea. Raw tea is obtained by greening, rolling, natural drying, and autoclaving. After 10 or 20 years of natural aging, the taste is refreshing, sweet and smooth, the color...

AI Technical Summary

Problems solved by technology

[0004] However, the existing Pu'er tea fermentation process has the following deficiencies: First, the aging period of raw tea is too long, which is not conducive to increasing the yield, and the storage conditions and environment are relatively special. In addition to maintaining a constant temperature and humidity, it is also required to have a good Ventilation condition, and no peculiar smell

The second is that the stacking environment of cooked tea is unhygienic. The fermentation bacteria used are all from the stacking environment, and it is difficult to control the purity of the strains. The heat generated during the fermentation can easily carbonize the tea in the center of the stack, or the fermentation is uneven, resulting in tea ash. If the content of tea leaves is high, the degree of rotting of tea bottom leaves will be large, and the yield and quality will be affected

[0006] In the existing Pu-erh ripe tea aging method, whether the tide water of cooked tea raw materials has an influence on the tightness of pressed tea, the measurement of the rebound coefficient of tea leaves after pressing of cooked tea raw materials without water, whether the tide water of cooked tea raw materials has an impact on the The degree of influence of the conversion of catechins into theabrownins, the influence of the tide water of cooked tea raw materials on the aromatic substances in cooked tea, and the influence of the tide water of cooked tea raw materials on the baking time have not been carefully analyzed; Tea aging cycle is too long to meet market demand

Not conducive to increasing production

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