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Pu'er tea storage bin and storage method

A storage bin and Pu'er tea technology, applied in the field of Pu'er tea storage, can solve the problems of slow conversion speed and unstable quality changes.

Active Publication Date: 2018-12-18
CHINA TEA YUNAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For this reason, the technical problem to be solved by the present invention is to provide a storage bin for Pu'er tea, to solve the problems of unstable quality change and slow conversion speed in the Pu'er tea preservation process in the prior art;

Method used

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  • Pu'er tea storage bin and storage method
  • Pu'er tea storage bin and storage method
  • Pu'er tea storage bin and storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 Pu'er tea preparation

[0020] According to "Geographical Indication Products-Pu'er Tea" (GB / T 22111), the raw tea leaves are prepared into finished products (Pu'er raw tea or Pu'er cooked tea), and are stored in a daily dry and dark place.

Embodiment 2

[0021] Embodiment 2 Pu'er tea preservation

[0022] The Pu’er tea dry storage bin described in this embodiment is located in the Kunming Tea Factory of China Tea Company. After testing, the dominant bacteria in the storage bin include Aspergillus niger, Bacillus subtilis, Aspergillus niger, Blastobotrys adeninivorans yeast, and Aspergillus tabbingii. A total of five dominant microorganisms.

[0023] After preliminary detection, the number ratio of Aspergillus niger, Bacillus subtilis, Aspergillus niger, Blastobotrysadeninivorans yeast, and Aspergillus tubingensis in the storage bin is approximately 2:1:2.5:4:3. In addition, after testing, the storage bin also contained non-dominant microorganisms such as Debaria hansenii, Schizophyllum, Aspergillus japonicus, and Aspergillus ryukyu. The number ratio of the dominant bacteria to the non-dominant bacteria is about 70%:30%. Simultaneously controlling the cleanliness in the storage bin is to control that there are no pathogenic b...

experiment example

[0039] The storage bins in the above-mentioned Example 2 and Comparative Examples 1-5 were used to store Pu'er raw tea and Pu'er cooked tea for 3 years, and the quality of the stored Pu'er raw tea and Pu'er cooked tea was detected. The transformation speed of tea polyphenols to other substances in a certain range represents the transformation speed of tea leaves. Therefore, the content of tea polyphenols and theabrownin (tea polyphenol transformation products) in the experiment represents the transformation speed of tea leaves. Starch and fat digestibility. The test results are recorded in Tables 1 and 2 below, respectively.

[0040] Table 1 Test results of the quality of Pu'er raw tea

[0041]

[0042]

[0043] Table 2 Test results of the quality of Pu'er ripe tea

[0044]

[0045] From the raw Pu'er tea data in Table 1, it can be seen that the content of the landmark components (tea polyphenols and theabrownin) in Example 2 has obvious changes compared with Exampl...

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Abstract

The present invention belongs to the fields of Pu'er tea storage technology and quality improvement, and particularly relates to a Pu'er tea storage bin and a storage method. The Pu'er tea storage binstably contains five dominant micro-organisms of new aspergillus niger, bacillus subtilis, aspergillus niger, Blastobotrys adeninivorans yeasts, aspergillus tubigensis, etc., is combined with Kunmingdry storages and other conditions to contribute to a later transformation of Pu'er tea, is combined with appropriate storage conditions, helps accelerate the later transformation of the Pu'er tea andimproves the quality of the Pu'er tea.

Description

technical field [0001] The invention belongs to the technical field of Pu'er tea storage, and in particular relates to a Pu'er tea storage bin and storage method. Background technique [0002] Tea has a history of thousands of years as a healthy drink. Pu'er tea is made from "Yunnan big-leaf sun-dried green tea" and is considered to be the Chinese tea with the most variety and the most stories. Pu-erh tea is mainly divided into raw Pu-erh tea and cooked Pu-erh tea: Raw Pu-erh tea is processed through three main steps of greening, rolling and drying, followed by refining, pressing and drying to make our common raw Pu-erh tea. Tea cakes; Pu'er cooked tea is post-fermented tea, which is made from sun-dried green tea after more than one month of heap fermentation. The most important feature of Pu-erh tea is that with the prolongation of storage time, the taste, aroma and other characteristics of the tea will change, and the taste will become better and better. Therefore, with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/06A23F3/10A23F3/14C12N1/02C12N1/14C12N1/20C12N1/145C12N1/205C12R2001/125C12R2001/645C12R2001/66C12R2001/685
Inventor 邹广田郝彬秀盛玉泊李颂官云平魏珍珍孙婷婷田海霞刘海新马跃
Owner CHINA TEA YUNAN CO LTD
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